These easy Keto No Bake Cookies are low carb, full of chocolate and peanut butter, and made with coconut instead of oatmeal. One of the best (and quickest) keto cookies – ready in less than 15 minutes!
— Read on mymontanakitchen.com/keto-no-bake-cookies
In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter. Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn’t completely melted, return to the microwave for 20 second intervals, stirring after each time).
Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in chocolate.
Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm.
Optional: drizzle with melted peanut butter.
If you don’t eat them all in one sitting, store leftovers in an airtight container.
6 tbsp brewed coffee or water coffee intensifies the chocolate flavour
Glaze:
1/4 cup powdered Swerve Sweetener
1 tbsp cocoa powder
1 tbsp heavy cream
1/4 tsp vanilla extract
1 1/2 to 2 tbsp water
Instructions
Donuts:
Preheat the oven to 325F and grease a donut pan very well.
In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.
Glaze:
In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
Add enough water until the glaze thins out and is of a “dippable” consistency, without being too watery.
Dip the top of each donut into the glaze and let set, about 30 minutes.
Recipe Notes
How many donuts you get depends on the size of your donut pan. You will likely get 8 to 10 donuts.
A FEW TIPS ON MAKING COCONUT FLOUR DONUTS:
Don’t skimp on the eggs! Coconut flour won’t rise without them. I have had no luck as yet making coconut flour baked goods without eggs.
You really can’t substitute any other flour in this recipe.
Grease your pan well. I think this USA Donut Pan works best. It’s so non-stick, the donuts practically fall right out!
Nutrition Facts
Amount Per Serving (1 donut)
Calories 123Calories from Fat 83
% Daily Value*Total Fat 9.2g14%Total Carbohydrates 4.68g2%
Dietary Fiber 2.67g11%Protein 4.43g9%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Carolyn
In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour.
Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.
Spiralize 2 apples. Toss in the juice of half of a lemon to prevent browning.
Rinse the strawberries and remove the stems. Add strawberries to a high power blender or food processor. Squeeze in the other half of the lemon and blend.
Using a melon baller, create 5-10 balls of watermelon.
Assemble your spaghetti by pouring strawberry sauce on top of the apple noodles. Add melon balls.
Finely grate white chocolate bark on top of the spaghetti and enjoy!
Description
Think this is just ordinary spaghetti? Guess again! This simple 5 ingredient Apple Spaghetti is a fun and creative dessert that your whole family will love!
Ingredients
2/3 cup heavy whipping cream
4 ounces dark chocolate candy bar, chopped
1/2 cup 2% milk
3 tablespoons sugar
1 cinnamon stick (3 inches)
Cinnamon whiskey, optional
Heavy whipping cream, whipped
Additional cinnamon sticks, optional
Directions
In a small saucepan, heat the first five ingredients over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat. Discard cinnamon stick; if desired, stir in cinnamon whiskey. Pour into mugs; top with whipped cream. Serve with cinnamon sticks if desired.
Originally published as Landmark Hot Chocolate in Breakfast & Brunch 2016 Bookazine
Mws R Writings 