amanda balle

Snickerdoodle Cookies

g coconut oil (soft, not liquid) OR 1 stick softened unsalted butter

granulated erythritol

eggs (room temperature)

tsp baking powder

servings Snickerdoodle Keto Chow (or Vanilla Keto Chow)

erythritol

Cream coconut oil or butter with mixer.

Add erythritol and eggs and mix well.

Add baking powder and Keto Chow. Mix until well combined.

Roll dough into balls and drop into erythritol/cinnamon mixture and roll until covered.

Add to parchment paper and bake at 350 degrees for about 12-15 minutes.

Snickerdoodle Granola

pecans

walnuts

Snickerdoodle Keto Chow ((or 1 scoop))

cinnamon

super seed

almonds

Preheat the oven to 350 degrees.

In a food processor, pulse pecans and walnuts until they are still a little chunky.

Add erythritol, Keto Chow, and cinnamon and pulse again.

Take the blade out of the bowl and add in the rest of the ingredients and mix together with a fork.

Dump mixture onto a 9x13 pan or baking dish and mix together again with your hands. Press into the pan evenly. It helps to put wax paper over the top so it doesn’t stick to your hands.

Bake at 350 degrees for 20-25 minutes.

Let cool completely, it will harden more as it cools. Once it’s completely cooled, break it up with metal spatula or hands. If it’s still too soft after breaking up you can put it back in the oven for extra time. Remember not to bake it too long as it will crisp up more as it cools.

Keto Carrot Cake

Tbsp softened unsalted butter

brown Swerve or golden monk fruit sweetener

granulated erythritol (swerve)

eggs

almond flour

Tbsp baking powder

carrots

heavy whipping cream

oz softened cream cheese

Swerve

Mix together (immersion blender works great) butter, sweeteners and the eggs.

Add the ketochow, almond flour, baking powder, and cinnamon and blend again

Add carrots and blend for the last time.

Add batter to buttered pan or baking dish (see note)

Bake on 350 for 30-35 minutes or until cake bounces back when you touch it.

Cake

Blend with immersion or whip together until thick and smooth

Frosting

Keto Chow Raspberry Cheesecake Breakfast Scones

servings Raspberry Cheesecake Keto Chow (or substitute Strawberry Keto Chow)

coconut flour

granulated erythritol (Swerve)

unsalted butter

cold cream cheese

sour cream

In a food processor, add Keto Chow, coconut flour, erythritol (I used 1/4 cup of sweetener because I don’t like things super sweet; if you do, add 1/2 cup!!), and baking powder and pulse to combine.

Add in cubed butter, and cream cheese and pulse again until mixture is crumbly.

Beat together eggs and sour cream with a fork or whisk and add to flour mixture. Pulse until it all comes together, but not too long.

The dough will be sticky. Pull out half and add to wax or parchment paper and make into a round shape.

Put another paper on top and press until 1 inch thick. Use cutter and make the scones and add to sheet pan with parchment paper.

Repeat with the remaining dough.

Bake on 350 degrees for 20 minutes.

These are even better with a little sugar free raspberry preserves.

Satisfy your sweet craving with a quick fix of protein packed cookie dough.

Keto Chow Cookie Dough

Vanilla Keto Chow ((or 1 scoop))

tbs melted coconut oil

almond milk

granulated erythritol (Swerve) (optional

vanilla extract

tbs Lilly's chocolate chips

Start by choosing your oil or nut butter. Your choice will affect the flavor of the cookie dough. I used this natural peanut butter because I LOVE peanut butter. Soften your oil/nut butter in the microwave and whip with almond milk until smooth.

Add vanilla, and Vanilla Keto Chow powder to mixture and beat for one minute.

Taste batter and add some Swerve for added sweetness, if desired. Beat until smooth.

Mix in chocolate chips with a spoon.

Roll into balls and enjoy!

Chocolate Sandwich Cookies

unsalted butter (softened)

granulated sweetener

black cocoa

serving Cookies and Cream Keto Chow ((or 1 scoop))

sweetener

tsp pure vanilla extract

Preheat oven to 350 degrees.

Cream together butter and sweetener.  Add egg and mix thoroughly.

Mix in the the black cocoa, baking powder, and Keto Chow, mixing very slow at first so as not to make a mess.

With a silicone spatula, scoop all the batter onto parchment paper and make a uniform shape with your hands; dough will be thick and sticky. Put parchment on top and roll out until it’s about 1/16 inch thick everywhere.

Leave parchment on top and chill in fridge for at least 1 hour, but preferably longer. The longer you chill it, the easier it will be to cut out.

Right out of the fridge, take off the top parchment paper and use a 2-inch round cutter and cut as many circle cookies as close together as you can. Place each cookie on parchment paper on a sheet pan. These do not spread much so you can put them close together if needed.

Work with dough right after taking it from the fridge otherwise it will start to stick. If dough sticks too much, cut all the circles and place dough in freezer for 20-30 minutes and then it should come off the parchment much easier. Please note that the dough will be too sticky if it is not chilled properly.

With the remaining dough, push into the cutter to create remaining cookies as best you can or you could make into cookie crumbles.

Bake at 350 degrees for 15 minutes. Add 2-5 minutes for high altitude. The cookie will firm as they cool.

The Cookies

Cream together all ingredients. For double stuff style cookies, double the filling!

Pipe a circle of filling right in the middle of the cookie and leave room around the edge. Press another cookie on top.

Let the cookies set in the fridge for at least 30 minutes. You don&#039;t have to do this but it sets the frosting so it doesn&#039;t all smoosh out when you bite it.

The Filling

Vanilla Wafers

confectioners erythritol

With an electric or stand mixer on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.

Add in the confectioners sweetener and keto chow and then fold mixture with spoon or rubber spatula until it’s nice and creamy. It will limp together at first, just keep stirring. It will reduce down a lot by folding which is ok.

Add to piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes.

Allow cookies to cool for at least 30 minutes. They will harden as they cool.

With an electric or stand mixer with whisk attachment on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.

While the mixer is still whipping on high, add in the confectioners sweetener a little bit at a time and mix thoroughly between additions. Using the same method, add keto chow a bit at a time. The mixture will reduce down some, but let it keep whipping on high until fully mixed. Make sure to continue whipping while adding sweetener and keto chow. Only stop to scrape the sides once or twice.

Add to a piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15-20 minutes. Cookies should be golden brown and puffed.

For a crisper cookie, lightly oil a foil lined cookie sheet and pipe cookies onto the foil.

Higher Altitude Instructions:

I have a confession to make. I’ve been churning this ice cream frosty every night for a week to make it just right for you when really it was perfect the first time!! ? And if you’re thinking, &quot;Dang that seems like a lot of work!&quot;...as long as you have an ice cream maker (I love my KitchenAid one!), this recipe is a breeze!

Keto Chow Chocolate Frosty

heavy cream

oz unsweetened chocolate almond milk

Chocolate Keto Chow (or other flavor of

cocoa powder

Tbsp powdered Swerve

Mix all ingredients with a blender until smooth and thick.

You can refrigerate for a couple of days or churn it right away.

Pour into ice cream bowl and churn for 15 minutes.

You can freeze after churning for up to 30 minutes to harden, or eat right away.

Tomato Basil Gnocchi

mozzarella

parmesan

Creamy Tomato Basil Keto Chow ((or 1 scoop))

tbsp butter

basil leaves

In a microwaveable bowl mix together the cheeses and Keto Chow with your hands until the Keto Chow is evenly distributed in the cheese.

Microwave for 1 minute, stir, microwave for another 15-30 seconds. If cheese is not melted keep stirring and adding time in 15 second increments.

Add almond flour and mix a little and then add egg.

You may have to use your hands after a minute to knead everything together. Split dough into two balls.

Take each one and make a rope with it by stretching and rolling on wax paper or plastic wrap (wax paper is easier) once it is uniform and about 11 inches long roll it into the wax paper and place in fridge for at least an hour.

Unwrap dough and slice every ½-1 inch. You can add little grooves with a fork or the inside of an egg slicer works great too.

Warm  a non stick skillet over low medium heat. Add butter and let it heat for a couple minutes. Add basil.

Add prepared gnocchi and baste and flip as they brown. Be very careful as they are fragile.

Once all sides are brown and crisp add to plate and drizzle butter over gnocchi.

Can use basil as garnish. Repeat for second serving.

BASIL BROWN BUTTER

Creamy Tomato Pizza Pinwheels

tsp glucomannan powder

oz cream cheese,

oz pepperoni

mozzarella cheese

basil (as desired)

tomato sauce, marinara (for dipping)

Put almond flour, keto chow, and glucomannan powder in a food processor and pulse a few times to mix. Add cream cheese and butter and blend until it creates a dough ball. This should be less than 1 minute.

Place dough onto a piece of parchment and put a piece of wax paper on top and roll out into a rectangle. You can use parchment on top but wax paper is see through. Remove top paper once dough is rolled out evenly to an 8x10 rectangle.

Add 8 oz of pepperoni over the dough, leaving a ½” edge of dough uncovered on the 10” side. Add cheese on top of pepperoni. Top cheese with fresh basil.

Using the parchment paper, roll the dough long ways towards the ½” of uncovered dough. Keep using parchment to roll and pull away as you go so it doesn’t peel or crack the dough.

Slice into 16 pieces and place into silicone baking cups or silicone cupcake pan. The dough is sticky but easy to reroll your pieces after slicing into tighter circles.

Bake at 400 degrees for 15-20 minutes.

Let cool on the pan for 10 minutes before serving.

Keto Chow Dirt Cake

eggs (room temp)

pumpkin puree

tsp baking soda

oz cream cheese (softened)

unsalted butter ((must be UNSALTED))

confectioners Swerve

heavy whipping cream (divided

water

Mix all of the cake ingredients with a mixer until smooth and creamy.

Pour into an 8x8 pan that has been lined with parchment paper and greased. Smooth batter to all edges and shake out air bubbles. Bake for 30 minutes or until done.

Place the cake in the freezer to cool completely. Roughly 30 minutes. While the cake cools, you can prepare the pudding filling.

Whip together softened cream cheese, softened unsalted butter, 1/2 cup heavy whipping cream, vanilla and Swerve until creamy and smooth, about 3-5 minutes.

In a separate bowl, blend together 1 cup heavy cream, water and Keto Chow until thick and pudding like. Fold together cream cheese and Keto Chow pudding mixture. Place in the fridge.

Pull cake from the freezer and add to a food processor, pulse to break down into crumbles.

Layer cake crumbles and the pudding mixture in your favorite glass dish until nothing remains. It’s easiest to pipe in the pudding if you can. Refrigerate to let set overnight or preferably 24 hours. 

Chocolate Cookie Mocha Pie

whipped cream

Mocha Keto Chow ((or 1 scoop))

With a mixer on medium speed, cream butter, then add sweetener and eggs and mix again.

Add the cocoa and baking powder and mix on slow at first, and then medium speed until combined.

Add to the bottom of a greased 9” pie dish. Do not place on the sides of pie dish. Withhold ¼ cup of the mix and add to a separate greased baking dish.

Bake both at 350 degrees for 15 minutes. Cool completely. Make crumbs out of the extra dish.

*For High Altitude or smaller pie dish, add 3-5 minutes of bake time. Keto Chow used a 10&quot; springform pan lined with greased parchment paper to make removal easier.

CHOCOLATE COOKIE CRUST

On medium speed, whip cream cheese until it’s nice and smooth.

Add whipped cream and mix again. Note: use whipped cream, not heavy whipping cream.

Add sweetener and mocha keto chow and whip until everything is combined. You may have to scrape the sides.

Add filling to the cooled pie crust and refrigerate for at least one hour, but the longer the better. Add whipped cream and the crumbs on top and a chocolate drizzle if desired.

MOCHA FILLING

Top 12 amanda balle recipes from across the web

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Top Tags

Snickerdoodle Cookies

Snickerdoodle Granola

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Keto Chow Raspberry Cheesecake Brea...

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Vanilla Wafers

Keto Chow Chocolate Frosty

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Top 12 amanda balle recipes from across the web

The most viewed amanda balle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Snickerdoodle Cookies

Snickerdoodle Granola

Keto Carrot Cake

Keto Chow Raspberry Cheesecake Brea...

Keto Chow Cookie Dough

Chocolate Sandwich Cookies

Vanilla Wafers

Keto Chow Chocolate Frosty

Tomato Basil Gnocchi

Creamy Tomato Pizza Pinwheels

Keto Chow Dirt Cake

Chocolate Cookie Mocha Pie

The most viewed amanda balle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine