Keto Garlic Bread

 On a cold winter evening soup is an excellent dinner. One thing I miss is some crusty bread to go with my soup. This garlic bread recipe is quick, simple, and even the non-keto members of the family will gobble it down.

Keto Garlic Bread

Ingredients:

1 cup shredded Mozarella cheese

1/4 cup almond flour

1 egg

garlic powder

Directions:

1. Combine all ingredients in a medium bowl and mix well.

2. Turn out the dough onto a parchment lined baking sheet, and press into an 8 inch circle.

3. Bake at 350 degrees for 15 minutes or until the edges are slightly browned.

Keto Peanut Butter Cookies

 In my search for doable keto cookies I have found this gem. These cookies are simple to make, easy ingredients, and super tasty. They are 2 carbs per serving and well worth the treat.

Keto Peanut Butter Cookies

INGREDIENTS

• ▢1 cup creamy salted peanut butter 
• ▢1/2 cup confectioners swerve sweetener 
• ▢1/4 cup almond flour 
• ▢1 large egg

INSTRUCTIONS

• Prepare: Preheat oven to 350 F. Set aside baking sheet lined with parchment paper or baking mat. Stir together all ingredients in mixing bowl until well-mixed; resulting dough should be thick and dense.
• Form Cookies: Scoop 1 to 2 tablespoons of dough to form 1-inch ball, placing it onto baking sheet. Repeat until dough is used up, resulting in about 18 balls, arranged about 2 inches apart. Flatten each ball by pressing down using fork and rotating 90 degrees to press down again, forming criss-cross pattern.
• Bake & Cool: Bake at 350 F for 12 to 15 minutes or until edges of cookies are browning. Cookies will be very soft coming out of oven; cool on baking sheet before serving.

Keto Spritz Cookies

 Christmas 2020 has been different in so many ways. One major change has been that I have been eating Keto. As is normal for the Riddles, we made a bunch of cookies to give as gifts to family and friends. I love to bake, but it was really hard not to be able to enjoy all the delicious things we were creating. So I set out to try some Keto cookie recipes. I am not a huge fan of recipes that require lots of additional expensive powders to make. I found this press cookie recipe: simple ingredients, easy to make, makes a lot, and BEST of all....each cookie is only 1 carb!!!  I like to bake with Swerve, I feel like it tastes more like sugar than other sweeteners. I finished mine off by dipping them in melted sugar free chocolate chips...PERFECTION!

KETO Spritz Cookies

INGREDIENTS

• ¾ cup softened butter
• 1 cup powdered sweetener , or equivalent sweetener
• 1 tsp vanilla
• ½ tsp almond extract
• 1 egg
• 3 ¾ cups almond flour, buy finely ground, blanched
• 1 tsp baking powder

• INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit and prepare two baking pans with silicone liners or parchment paper.
  2. In a standing mixer, cream together the butter, sweetener, egg, and vanilla and almond extracts.
  3. Add in the almond flour and baking powder and mix it all together to form a dough.
  4. Spoon the dough mixture into the cookie press and press out the cookies, at least an inch apart.
  5. Bake for 7-9 minutes or until the edges begin to turn brown.
  6. After 15 minutes you can move the cookies to a cooling rack. Let the cookies cool completely before serving.

Chocolate Espresso Snowcaps

 I am trying to put all our favorite cookie recipes here on the blog. So far, there are two. This one is definitely in our top 5. Chocolate Espresso Snowcaps comes out perfectly every time. We usually double or tripple the recipe to make sure that there are enough for all of our neighbor Christmas Gift cookie boxes. Be careful with the directions, this recipe requires refrigeration, don't skip the cooling or you won't get puffy crackled cookies, but you will get chocolaty puddles. 

Bake, and enjoy these delicious and festive Riddlehaus favorites.

Chocolate Espresso Snowcaps

Makes 18 cookies

Ingredients

Ingredient Checklist

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 4 teaspoons instant espresso
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter
• 2/3 cup packed light-brown sugar
• 1 large egg
• 4 ounces bittersweet or semisweet chocolate, melted and cooled
• 1 tablespoon milk
• Confectioners' sugar, for coating

Directions

Instructions Checklist

• Step 1

  In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

• Step 2

  Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

• Step 3

  Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Keto Pizza Crust (Fathead Dough)

 I am a Jersey girl, and if I am honest, the one thing that made me sad about going Keto is not being able to eat pizza. I have made some pizza crust alternatives with zucchini, and they were ok, but I decided to try a fathead pizza dough. I had very low expectations, especially since there were so few ingredients but HOLY MOLY...was I surprised! This pizza dough recipe is delicious. It bakes up well, is crispy on the edges, and you can pick it up and the pizza holds it's integrity. If you are skeptical, I enourage you to give it a try.

Ingredients

• 1 1/2 cups shredded mozzarella cheese (plus more for topping)
• 2 tbsp cream cheese
• 3/4 cup almond flour
• 1 egg (beaten)
• sauce & pizza toppings of your choice

Instructions

1. Preheat your oven to 425 degrees.

2. In a large bowl, microwave the cream cheese and mozzarella together for 90 seconds, stirring half way through.

3. Stir in the almond flour and beaten egg to combine (if your dough appears to be too sticky, add in a little more almond flour). Knead with your hands until a dough forms.

4. Place the dough in between two large pieces of parchment paper and roll the dough out into a 10" circle, or until it's about 1/3 inch thick. (*See tips in the recipe notes below for keeping the dough from sticking to the paper).

5. Remove the top piece of parchment paper, and place the bottom sheet with the dough on it onto a pizza pan or upside down sheet pan.

6. Use a fork to pierce lots of holes throughout the dough to help it cook evenly and prevent bubbling.

7. Bake for 8-10 minutes or until slightly golden brown.

8. Remove from the oven and top it with sauce, cheese and the toppings of your choice.

9. Bake for an additional 5-10 minutes. Gobble up.