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Keto Flourless Peanut Butter Cookies With Chocolate Chips

Keto Flourless Peanut Butter Cookies With Chocolate Chips

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Keto Flourless Peanut Butter Cookies With Chocolate Chips

Keto Flourless Peanut Butter Cookies With Chocolate Chips

★★★★★ 5 from 1 review
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27
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Ingredients

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  • 16.3 oz (1 jar) natural peanut butter
  • 1 cup Truvia baking blend sugar
  • 2 eggs
  • 1 cup Lily’s dark chocolate chip

Instructions

  1. Preheat your oven to 350ºF.
  2. Line 2 baking trays with parchment paper.
  3. In a medium size bowl beat 2 eggs. Then combine the natural peanut butter and Truvia sugar.
  4. Use a teaspoon to scoop up the peanut butter dough and then use your hands to roll into 1-inch balls. Place the rolled balls onto the parchment lined cookie sheet. Cookies should be arranged about 2 inches apart. Repeat this till all the dough is used up.
  5. Take a fork to each ball of peanut butter dough and flatten each cookies by pressing down to create a pattern on each cookie.
  6. Sprinkle the Lily’s dark chocolate chips on top of all the cookies. Use your hands and press down on the chocolate chips into the cookies.
  7. Bake the cookies for 10 to 12 minutes or till lightly browned. Cool completely on wire rack.

Nutrition

  • Serving Size: 24
  • Calories: 209
  • Sugar: 14
  • Sodium: 101
  • Fat: 14
  • Saturated Fat: 4
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 6
  • Cholesterol: 16

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Olive Tomato Basil Fat Bombs

Olive Tomato Basil Fat Bombs

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Olive Tomato Basil Fat Bombs

Olive Tomato Basil Fat Bombs

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Total Time: 30
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Ingredients

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  • 1 (8 0z) cream cheese package, softened at room tempature
  • ¼ cup ghee
  • 3 tablespoon fresh basil, finely chopped
  • 1 garlic clove, finely chopped
  • 1/3 cup sun dried tomatoes, drained and finely chopped
  • 8 kalamata olives, pitted, chopped
  • 1 ½ cup finely shredded parmesan cheese
  • ¼ teaspoon freshly ground pepper

Instructions

  1. Line a small baking sheet with parchment paper and set aside.
  2. On a cutting board chop up the fresh basil, garlic clove, sun dried tomatoes, and kalamata olives.
  3. Then place ½ cup parmesan cheese into a stand mixer, reserving the rest for later for coating the balls. Add in the softened cream cheese, ghee, basil, garlic, sun dried tomatoes, kalamata olives, and freshy ground pepper. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the fat bombs batter.
  4. Take out the fat bombs batter from the freezer. Use a small teaspoon and your hands and roll out 20 balls. Place all the rolled balls onto the lined baking sheet.
  5. In a separate small bowl add 1 cup of parmesan cheese. Then roll each ball in the parmesan cheese. Making sure that each ball is coated in cheese. Place the coated balls back on the baking sheet. Repeat till all the fat bomb balls are coated with cheese. Then place the baking sheet with the decorative fat bombs back into the freezer for another 10 minutes.
  6. Take out the fat bombs and transfer them to an airtight container placing it back in the freezer till you are ready to serve.

Nutrition

  • Serving Size: 20
  • Calories: 91
  • Sugar: 1
  • Sodium: 153
  • Fat: 8
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 1
  • Protein: 3
  • Cholesterol: 23

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Peanut Butter & Chocolate Cheesecake Fat Bombs

Peanut Butter & Chocolate Cheesecake Fat Bombs

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Peanut Butter Chocolate Cheesecake Fat Bombs

Peanut Butter & Chocolate Cheesecake Fat Bombs

★★★★★ 5 from 4 reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Total Time: 30
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Ingredients

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  • 8 oz. cream cheese, softened to room temperature
  • 1/2 cup creamy natural peanut butter no sugar added
  • 1/4 cup organic coconut oil refined, plus 2 tablespoons.(in liquid state)
  • 1 teaspoon pink Himalayan salt
  • ¼ cup stevia
  • 3/4 cup dark chocolate chips
  • 3 oz Reese’s, sugar free peanut butter cups chocolate candy

Instructions

  1. Line a small baking sheet with parchment paper and set aside.
  2. Measure out ¼ cup organic coconut oil refined and place in a microwave bowl and microwave for 30 seconds or until melted. Then place the coconut oil, cream cheese, peanut butter, stevia, and salt into a stand mixer. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the peanut butter cheesecake batter.
  3. Take out the peanut butter cheesecake batter from the freezer. Cut the Reese’s peanut butter cups in half and place on a small plate. Use a small teaspoon and your hands and roll out 20 balls. Place the peanut butter cup piece in the middle of each ball and roll with your hands. The Reeses’s should be hidden in the middle of the cheesecake ball. Place all the rolled balls onto the lined baking sheet and put back into the freezer.
  4. While the peanut butter cheesecake balls are in the freezer you can make the chocolate drizzle. Combine the dark chocolate chips and 2 tablespoons coconut oil in a microwaveable bowl. Microwave it for 30 second intervals until the chocolate is melted. Stir with a spatula. Take the peanut butter cheesecake balls out of the freezer and drizzle the chocolate over the balls using a teaspoon. Place back in the freezer for another 10 minutes. Then take out the cheesecake balls and transfer them to an airtight container placing it back in the freezer till you are ready to serve.

Nutrition

  • Serving Size: 20
  • Calories: 171
  • Sugar: 7
  • Sodium: 164
  • Fat: 14
  • Saturated Fat: 7
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 9
  • Protein: 3
  • Cholesterol: 13

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Poblano Poppers

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Poblano Poppers

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
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Ingredients

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  • 6 Poblano Peppers
  • 1 bag ( 3oz) real bacon bits
  • 1 bag (2 cups) cheddar jack shredded cheese
  • 2 containers (8 0z each) chive & onion cream cheese spread

Instructions

  1. Preheat the oven to 350ºF. Line 2 backing sheets with parchment paper. Remove the tops, seeds and membranes of the poblano peppers. Then cut it into 4 pieces to 8 pieces as desired. Place all the peppers on the baking sheet. Take a butter knife and spread cream cheese onto each pepper. Then sprinkle the bacon bits on top of the cream cheese. Top off the peppers with the shredded cheese. Bake in the oven for 10 to 12 minutes.

Notes

  • Use latex gloves when cuttting the peppers so the spice of the pepper won’t get on your finger nails and skin.

Nutrition

  • Serving Size: 30
  • Calories: 47
  • Sugar: 1
  • Sodium: 98
  • Fat: 3
  • Saturated Fat: 2
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 3
  • Cholesterol: 8

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Low Carb Soft and Chewy Chocolate Chip Cookies

Low Carb Soft and Chewy Chocolate Chip Cookies

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Low Carb Soft and Chewy Chocolate Chip Cookies

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  • Author: Cherie DeBrule
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Ingredients

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  • 2 1/4 cup Almond flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup Splenda
  • 1 cup packed Splenda brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups of sugar free chocolate

Instructions

  1. 1. Preheat oven to 350ºF degrees. In a small bowl, whisk together the almond flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add almond flour mixture; mix until just combined. Chop up the sugar free chocolate. Stir in the sugar free chocolate.
  2. 2.Drop teaspoons-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. 3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Nutrition

  • Serving Size: 36
  • Calories: 156
  • Sugar: 17
  • Sodium: 89
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 22
  • Protein: 1
  • Cholesterol: 24

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