easy keto recipes

Chocolate Chip Peanut Butter Blondies | sugar free, dairy free, gluten free, low carb & keto

Anything that has chocolate and peanut butter is my idea of the dream dessert! Am I right?! This easy recipe for my healthy Chocolate Chip Peanut Butter Blondies is going to have you hooked! They are perfectly moist and gooey on the inside but are thick like a brownie. They are sugar free, dairy free, gluten free, low carb & keto!

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Servings: 16 large blondies
Difficulty Level: Easy

Preparation time: 10 minutes
Baking time: 20-25 minutes

INGREDIENTS

Dry:
• 3/4 cup almond flour (spooned and leveled)
• 3/4 cup granulated monkfruit (or coconut sugar for refined sugar-free)
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Wet:
• 1 cup natural peanut butter
• 1/4 cup monkfruit maple syrup (or pure maple syrup for refined sugar-free)
• 1 Tbsp almond milk (or other milk of choice)
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Add-in:
• 1/2 cup chocolate chips (I use Lily’s sugar-free & dairy-free chocolate chips)

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a large bowl, beat together the maple syrup, nut milk, vanilla extract and eggs. Add in the granulated monk fruit and beat until well combined. Next beat in the almond flour, baking soda and sea salt.

4. Add the peanut butter to the bowl and stir in by hand using a spoon. Do not use an electric beater to mix in the peanut butter because this will make the oil to separate from the peanut butter. Add in the chocolate chips and stir by hand.

5. Add the mixture to an 8”x 8” baking dish. Spread out evenly into the pan. Sprinkle more chocolate chips on top if you would like!

6. Place the pan into the preheated oven and bake for 25-35 minutes. Don’t let the edges get too brown. The middle will still be gooey and soft but will firm up when it cools. Remove from the oven and let cool. If you want to speed up the cooling process (because you can’t wait, like me haha) you can set the slightly cooled pan into the fridge or freezer on top of a hot pad. Once cooled completely, cut into squares and enjoy!


Nutrition Facts per large blondie:
calories: 97kcals 
net carbs: 2g
sugar: 0g
fat: 8g
protein: 4g

Also, I was going to let you guys know that I’m going to be doing the 21-day No Sugar Added challenge that Lily’s Sweets (a.k.a. my favorite chocolate brand!) is doing starting on January 21st! Click here to sign up!

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Soft & Chewy Thumbprint Sugar Cookies filled with Cream "Cheese" Frosting | Sugar-free, Keto, Dairy-free, Gluten-free, Low Carb, Paleo

These thumbprint sugar cookies are perfectly soft and chewy and are filled with a delicious dairy-free cream “cheese” frosting! I gave one of them to my husband to try and he said asked for the whole plate haha! They’re super easy to make and they’re also sugar free, gluten free, dairy free, low carb, Keto & Paleo! Enjoy!

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Servings: 24 cookies
Difficulty Level: Easy

Preparation time: 40 minutes (includes chilling)
Baking time: 8-12 minutes

INGREDIENTS

Cookies:
3/4 cup coconut oil, softened
3/4 cup golden monkfruit (or coconut sugar for refined sugar-free)
1 large egg, room temperature
1 + 1/2 tsp vanilla extract
1 tsp almond extract
2 + 3/4 cups almond flour (spooned and leveled)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp seat salt (I use Himalayan sea salt)

Frosting:
1 1/4 cup powdered monkfruit (or 1 cup granulated monkfruit blended into powder)
1 8oz container dairy-free cream cheese
5 Tbsp coconut oil, solid
3/4 tsp almond extract
1/4 tsp sea salt, to taste (I use Himalayan sea salt

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a large bowl, cream together the softened coconut oil and monkfruit for about two minutes until fluffy. Beat in the egg, vanilla and almond extract for another minute.

3. In a medium bowl, mix the almond flour, baking soda, baking powder and sea salt together. Gradually add the dry mixture to the creamed mixture in the large bowl while beating. Combine well.

4. Place the dough in the fridge to chill for about 30 minutes.

5. While the dough is chilling, use another bowl to cream together the frosting ingredients in a food processor until smooth. Place in the fridge to chill. See notes if you don’t have a food processor*

6. Once the dough has chilled, use a small cookie scooper to scoop the dough onto a baking sheet that is lined with parchment paper. Scoop eight cookies per baking sheet. Roll each scoop into a round ball using your hands, place the dough back onto the pan and press an indent into the middle of the cookies using your thumb. Place in the preheated oven and bake for 8-10 minutes. 

7. Remove the cookies from the oven and allow them to cool completely. Once the cookies have cooled, fill the indents with cream “cheese” frosting and enjoy!

Notes:
* Using a food processor will result in the creamiest frosting, but if you do not have one you can can use an electric mixer. To avoid clumping, make sure the cream cheese is room temperature and beat it together with the powdered monkfruit until combined. Then add the coconut oil (melted, since you’re using an electric mixer), almond extract and sea salt. It will be runny, so you will need to let it chill in the fridge longer than if you using the food processor.


Nutrition Facts per cookie:
calories: 115 kcals 
net carbs: 1g
sugar: 1g
fat: 11g
protein: 3g

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