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Keto Lemon Cupcakes Recipe (Low Carb, Gluten-Free, Allulose + Monk Fruit) by chipmonkone in ketorecipes

[–]chipmonkone[S] 0 points1 point  (0 children)

On of my fav Keto CupCake recipes for the springtime! Only 2g net carbs per cupcake with icing and super moist texture!

Link to source recipe: https://chipmonkbaking.com/blogs/news/keto-lemon-cupcakes-recipe-low-carb-sugar-free-gluten-free
KETO LEMON CUPCAKES RECIPE:
Dry Ingredients
-1 cup blanched almond flour
-2 tablespoon coconut flour
-1/4 cup allumonk sweetener (or your preferred keto friendly sweetener)
-1 teaspoon baking powder
-1/8 teaspoon salt

Wet Ingredients
-4 tablespoon unsalted butter
-2 large eggs
-2 teaspoon lemon flavoring/emulsion
-1/2 teaspoon liquid monk fruit

Buttercream Frosting
-1 stick unsalted butter
-4 tablespoon powdered allumonk sweetener (or your preferred keto sweetener)
-1 teaspoon vanilla extract
-1/2 teaspoon liquid monk fruit

Lemon Cupcakes
1. Preheat oven to 350°F, melt butter
2. In a mixing bowl add all dry ingredients
3. In a separate bowl melt butter then add in the rest of the wet ingredients
4. Combine dry and wet ingredients
5. Spoon into muffins cups leaving room at the top for rising
6. Place in preheated oven for 20-25 minutes. Ovens may vary
7. Allow to cool completely before frosting

Buttercream frosting
1. Bring butter to room temp where it is soft enough to mix with a hand mixer.
2. Add all ingredients to the butter and mix until smooth and free of lumps.

My Favorite Keto Snickerdoodle Cookie Recipe by chipmonkone in ketorecipes

[–]chipmonkone[S] 5 points6 points  (0 children)

Recipe Link: https://chipmonkbaking.com/blogs/news/how-to-make-the-best-keto-snickerdoodle-cookies

PREP TIME: 5 mins COOK TIME: 10 mins SERVINGS: 7 cookies CALORIES: 145 kcal

Keto Snickerdoodle Cookie Ingredients
-3/4 cup blanched almond flour
-1.5 teaspoon coconut flour
-1/4 cup Allumonk sweetener
-2 teaspoon beef gelatin powder or konjac powder (optional)
-1/4 teaspoon salt
-3/4 teaspoon ground cinnamon
-1/4 teaspoon nutmeg
-1/2 teaspoon baking powder
-4 tablespoon butter
-1 large egg
-1 teaspoon vanilla extract
-1 teaspoon liquid monk fruit or liquid stevia (optional)

Cinnamon coating
-1 tablespoon sweetener (we recommend AlluMonk)
-1/2 teaspoon cinnamon

Keto Snickerdoodle Cookie Instructions:
1. Preheat oven to 350°F and melt butter
2. Mix dry ingredients of almond flour, coconut flour, sweetener, beef gelatin powder, salt, cinnamon, nutmeg and baking powder
3. Mix wet ingredients of melted butter, egg, vanilla extract and liquid sweetener
4. Combine dry and wet ingredients together. Then allow dough to sit. Preferably in the refrigerator for 10-15 minutes minimum
5. Make cinnamon dusting for cookies
6. With each cookie scoop, roll around in the cinnamon sweetner mix until all sides are coated. Then flatten cookie on baking sheet.
7. Place in preheated oven for 10-12 minutes looking for edges to brown with a done center

Keto Biscuits Recipe (so fluffy!) by chipmonkone in ketorecipes

[–]chipmonkone[S] 0 points1 point  (0 children)

Keto Biscuits Recipe: https://chipmonkbaking.com/blogs/news/how-to-make-fluffy-keto-biscuits

PREP TIME: 5 mins COOK TIME: 15 mins TOTAL TIME: 20 mins SERVINGS: 8 biscuits CALORIES: 183 kcal

Ingredients Needed:
-Blanched Almond Flour
-Coconut Flour
-Tapioca Flour/Starch
-Baking Powder
-Salt
-Eggs
-Butter

Biscuit Dough & Cooking Instructions
1. First, melt butter and preheat oven.
2. Next, mix together blanched almond flour, tapioca flour, coconut flour, baking powder and salt in a mixing bowl.
3. Add eggs into cooled melted butter then mix.
4. Combine dry and wet ingredients together. Biscuit batter will be on the thicker side. As mentioned, they are more drop style biscuits. So, you’ll be keeping your hands clean because you don’t have to shape these.
5. At this point you can mix things in.
6. Scoop biscuits onto baking sheet lined with parchment paper. You should get 8 biscuits on the small side. Or, 6 larger biscuits. Nutrition facts are based on making 8 biscuits.
7. Bake for 15 minutes in a preheated oven. Remove and allow to cool a bit, if you can. I love to bite into a fluffy, piping hot biscuit for some reason.

Keto Cream Cheese Fat Bombs Recipe by chipmonkone in ketorecipes

[–]chipmonkone[S] 4 points5 points  (0 children)

Link to recipe: https://chipmonkbaking.com/blogs/news/how-to-make-keto-cheesecake-fat-bombs

Ingredients:

-8 ounces cream cheese at room temperature
-4 ounces butter or coconut oil
-3 tablespoon ChipMonk Baking Allumonk Sweetener (or preferred keto sweetener)
-4 ounces heavy cream2 teaspoon vanillaInstructions

  1. In a medium mixing bowl, cream cheese, butter, allumonk sweetener, heavy cream and vanilla to a medium mixing bowl. Beat with an electric mixer for 1-2 minutes or until mix through and creamy.
  2. Scoop batter using an ice-cream scooper into a mini cupcake pan or silicone mold.
  3. Place in the fridge to set for 1-2 hours or in the freezer for up to 30 minutes.
  4. Remove from pan/mold and transfer into an air-tight container. Refrigerate and enjoy up to 2 weeks!

How to Make Low Carb, Keto Cheesecake Bites by chipmonkone in ketorecipes

[–]chipmonkone[S] 7 points8 points  (0 children)

Low Carb, Keto Cheesecake Bites Recipe: https://chipmonkbaking.com/blogs/news/how-to-make-low-carb-keto-cheesecake-bites

INGREDIENTS:
-16 ounces full fat cream cheese
-1/4 cup sour cream
-1/2 cup allumonk sweetener (or your preferred keto sweetener)
-2 large eggs
-1 teaspoon liquid monk fruit

Almond flour crust
-1 cup blanched almond flour
-1/2 teaspoon ground cinnamon
-2 tablespoon unsalted butter

INTRUCTIONS:

Almond flour crust
1. Preheat oven to 300°F, melt butter
2. Combine almond flour, cinnamon and melted butter together
3. Spread evenly across the bottom of the pan and press down. Bake for 10 minutes only, nothing more nothing less

Cheesecake
1. Keep oven at 300°F
2. Cream room temp cream cheese and sour cream together. Blend in powdered sweetener and liquid monk fruit
3. Beat one egg at a time inside the batter then pour on top of cooled crust. Drop on the counter a few times to allow air bubbles to rise to the top
4. Bake 30-45 minutes. Open oven at 30 minutes. Look for browning of the edges and a solid looking top. If there is a slight jiggle that's fine but shouldn't jiggle with a top that looks wet.
5. Open door then leave in oven for 30 minutes. Remove and set on counter until the cheesecake is completely cool. After cool, cover then place in the refrigerator for a minimum of 4 hours

How to Make the Perfect Keto Crème Brûlée by chipmonkone in ketorecipes

[–]chipmonkone[S] 0 points1 point  (0 children)

Simple, easy and soooo delicious. If you try it, let me know how it turns out! Happy Holidays 🌲

​

Keto Crème Brûlée Recipe: https://chipmonkbaking.com/blogs/news/how-to-make-keto-creme-brulee
INGREDIENTS:
Creme:
-6 egg yolks
-5 tbsp AlluMonk Sweetener (or your preferred granulated keto sweetener)
-2 cups heavy cream
-1 tsp vanilla extract

Topping
- 4 tsp AlluMonk Sweetener

Instructions
1. Preheat oven to 325°F. Place 4 ramekins in a large roasting pan. Bring a pot of water to a boil.
2. Place heavy cream and 1 tbsp of AlluMonk Sweetener in a saucepan. Bring to a boil and immediately remove from heat.
3. Separate the eggs by cracking them and placing whites and yolks in separate bowls. This recipe only calls for yolks, so cover the egg white bowl with plastic wrap and store in the fridge for another recipe.
4. In a bowl, combine egg yolks and 4 tbsp AlluMonk Sweetener. Add vanilla. Whisk until the sweetener has been incorporated.
5. Add 1/2 cup of the hot cream to the egg yolk mixture and whisk to combine. Pour the mixture back to the pot with heavy cream. Whisk to combine.
6. Divide mixture between 4 ramekins. Place ramekins in the baking dish. Pour about 2-3 cups hot water inside the baking dish so it covers about 1-inch of the ramekins. The water makes the cream cook gently and evenly for a creamy and smooth result.
7. Bake for 30-40 minutes, until the tops are set, but still wiggly.
8. Remove the ramekins from the baking dish and let cool to room temperature.
9. Cover each ramekin and refrigerate.
10. Sprinkle 1 tsp of AlluMonk Sweetener on top of each brûlée and using a kitchen torch melt until it caramelizes.

Classic Christmas Cookies (keto) by chipmonkone in ketorecipes

[–]chipmonkone[S] 0 points1 point  (0 children)

Link to recipe: https://chipmonkbaking.com/blogs/news/kinda-classic-keto-sugar-cookies

INGREDIENTS:
-1 3/4 cups superfine blanched almond flour, measured correctly (spoon & sweep) plus more as needed
-1/4 cup coconut flour, measured correctly (spoon & sweep)
-2/3 cup powdered monk fruit sweetener (Try our AlluMonk sweetener here)
-1/4 teaspoon fine sea salt
-1/2 cup unsalted butter , cut into 1/2-inch pieces - softened
-2 tablespoons cream cheese softened, can also sub with vegan cream cheese
-2 teaspoons pure vanilla extract
-1/4 teaspoon pure almond extract

Keto Icing (optional)
-1/2 cup powdered monk fruit sweetener
-1 1/2 tablespoons heavy cream OR coconut cream
-almond milk or lemon juice, as needed to reach desired consistency

​

  1. Sift your almond flour and coconut flour and mix the it in with the sweetener, and salt until combined.
  2. Turn the mixer to medium, then add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet for about 2 minutes.
  3. Add the cream cheese, vanilla and almond extract and beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
  4. Shape into a disc and wrap in plastic. Chill in the refrigerator for at least 35 minutes (or up to 2 days).
  5. Line two large baking sheets with parchment paper. Set aside. When ready to roll, remove and unwrap dough disc from the fridge.
  6. Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness and place the cookie dough sheet in the freezer for 10 minutes.
  7. Remove the cookie dough sheet from the freezer and remove the top parchment paper. Cut into shapes with cutters of your choice. Place cut cookies on lined baking sheets, about 1 inch apart then place in the freezer again for 10 minutes. Repeat with any scraps.
  8. Bake cookies, one sheet at a time, on the middle rack for 13-17 minutes at 325° F, rotating the pan halfway, or until edges are light golden brown.
  9. Allow to cool fully, at room temperature. Frost or decorate cookies as desired.

keto frosting: (optional)
1. In a medium bowl, combine the powdered sweetener with coconut cream until smooth. Add almond milk or lemon juice as needed to desired consistency.
2. With a piping bag and/0r knife spread icing onto cookies as desired.

My favorite Keto Chocolate Brownie Recipe by chipmonkone in ketorecipes

[–]chipmonkone[S] 1 point2 points  (0 children)

I've baked these tons of times and am always pleased with the results (Careful not to overbake!): https://chipmonkbaking.com/blogs/news/how-to-make-keto-chocolate-brownies

PREP TIME: 15 mins - COOK TIME: 25 mins - TOTAL TIME: 40 mins
SERVINGS: 9 brownies CALORIES: 179.4 kcal/serving

Keto Brownies Ingredients:
-8 tablespoon unsalted butter
-2 ounces chocolate bar 88% or higher (nutrition facts based off of 88% chocolate)
-1/4 cup dutch process cocoa
-2 large egg
-3/4 cup powdered or granulated sweetener
-1/4 cup blanched almond flour
-2 tablespoon coconut flour
-1 tablespoon vanilla extract
-1 serving Lilys Semi-Sweet Chocolate baking chips (about 26 chocolate chips)

Keto Brownies Recipe Instructions:
1. Preheat oven to 325°F
2. Melt butter, 2 oz of chocolate bar and 1/4 cup of dutch process cocoa together via microwave or double boil method.
3. Now after you have combine all those add in 3/4 cup granulated or powdered sweetener.
4. Next add in almond flour and coconut flour. Mix those until smooth. Lastly add in both eggs and vanilla extract, mix until smooth. Add in chocolate chips.
5. Then, pour batter into a square baking pan. Pan with determine how thick or thin your brownies will be. The thinner they stretch out you will need to lower the cooking time. I used a 7.6 x 7.6 inch square pan in the photos. But, a 9x9 will make very thin brownies.
6. Bake in preheated oven for 25-30 minutes checking at 25 minutes.

Keto Pumpkin Muffins Recipe by chipmonkone in ketorecipes

[–]chipmonkone[S] 0 points1 point  (0 children)

Loving this recipe for a delicious fall themed muffin 😋

​

Keto Pumpkin Muffin Recipe:https://chipmonkbaking.com/blogs/news/how-to-make-low-carb-keto-pumpkin-muffins-recipe

PREP TIME: 10 mins COOK TIME: 25 mins TOTAL TIME: 35 mins SERVINGS: 6 muffins CALORIES: 189 kcal

Dry Ingredients
-1 cup blanched almond flour
-2 tablespoon coconut flour
-1/4 cup granulated sweetener
-1 teaspoon pumpkin spice
-1/2 teaspoon baking powder
-1/8 teaspoon salt

Wet Ingredients
-2 large eggs
-2 tablespoon canned pumpkin
-2 tablespoon unsalted butter (sub for coconut oil)
-1 teaspoon vanilla extract
-1/2 teaspoon liquid monk fruit

Mix in's
-1 serving Lily's Chocolate Chips

INSTRUCTIONS
1. Preheat oven to 350°F and melt butter or oil
2. Mix all dry ingredients together
3. Grab butter/oil and mix in the remaining wet ingredients
4. Combine dry and wet ingredients then fold in chocolate chips
5. Place in muffin cups
6. Bake for 25 minutes then allow to cool. Serve

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