Steve's Favorite Snickerdoodles
Ingredients:
How To:
INGREDIENTS:
1/2 cup grass fed butter (I love Kerrygold Irish Butter)
3/4 favorite Stevia blend sweetener - I use Lakanto
2 eggs
1 tsp pure vanilla extract
1/2 cup blanched almond flour
1/2 cup coconut flour
1/2 tsp EACH baking powder (aluminum free*), baking soda, cream of tartar, xanthan gum, agar powder and pink himlayan sea salt
*I use homemade aluminum free -- see my Pinterest board here)
2 tsp cinnamon
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FOR ROLLING IN:
2 tsp cinnamon (Ceylon is the best!)
1/4 cup favorite Stevia blend sweetener - I use Lakanto
A stand mixer with the paddle attachment is ideal; however, a hand mixer will work fine.
Combine butter and sweetener. Beat on med-high speed until well blended and creamy.
Scrape down the sides; add the vanilla and eggs; beat again until well combined and creamy.
Add (BY SIFTING IN) the remaining ingredients (with exception of the sweetener & cinnamon for rolling). Beat again until well combined.
Using a cookie scoop (I use this one), scoop balls onto a baking sheet lined with parchment paper.
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Place in refrigerator for approximately one hour or until well chilled. NOTE: This is an important step you do not want to skip. You want to place chillled dough in the oven. This ensures a bit of crispy on the outside while still being soft and chewy in the center.
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Remove from frig, Roll each ball in the cinnamon/sweetener mixture. Place back on parchment lined baking sheet. Flatten ONLY SLIGHTLY as they will flatten as they bake.
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Preheat oven to 350*
Bake in oven for 8 or 9 minutes. Remove from oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
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Keto Lemon-Coconut Cheesecake Fat Bombs
Ingredients:
8 oz cream cheese, room tempurature.
1/4 cup coconut milk - full fat
1/4 cup Kerrygold butter
1/2 cup heavy cream
1 cup shredded coconut
1/4 cup Swerve/Truvia type sweetener
1 tsp pure vanilla
2 tsp fresh lemon juice
1 packet True lemon OR zest of 1/2 lemon
Sweetleaf Stevia Lemon Drops to taste
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How To:
Combine all ingredients except coconut in a large mixing bowl. Whip until thick and creamy.
Add coconut and blend again thoroughly.
Place in a piping bag. Or use a quart size freezer ziploc bag and cut a corner to make your own 'piping bag'. Squeeze bite sized dollops into silicone candy molds or mini baking cups.
Freeze until hardened. Pop out. Store in freezer friendly storage container.
ENJOY!
