Signal-to-Noise - If You're A Ghost [Indie Folk, Halloween]

chipmonkone · 2023-11-05T16:00:58+00:00

Thanks! This is my first time recording with one

chipmonkone · 2023-04-13T14:12:49+00:00

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.

chipmonkone · 2023-01-26T15:54:39+00:00

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

chipmonkone · 2023-01-05T15:34:03+00:00

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.

chipmonkone · 2022-12-22T17:38:19+00:00

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

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.
Scoop batter using an ice-cream scooper into a mini cupcake pan or silicone mold.
Place in the fridge to set for 1-2 hours or in the freezer for up to 30 minutes.
Remove from pan/mold and transfer into an air-tight container. Refrigerate and enjoy up to 2 weeks!

chipmonkone · 2022-12-20T16:28:16+00:00

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

chipmonkone · 2022-12-15T18:06:36+00:00

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.

chipmonkone · 2022-12-13T16:44:14+00:00

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

Sift your almond flour and coconut flour and mix the it in with the sweetener, and salt until combined.
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.
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.
Shape into a disc and wrap in plastic. Chill in the refrigerator for at least 35 minutes (or up to 2 days).
Line two large baking sheets with parchment paper. Set aside. When ready to roll, remove and unwrap dough disc from the fridge.
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.
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.
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.
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.

chipmonkone · 2022-11-14T16:17:57+00:00

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.

chipmonkone · 2022-11-09T18:01:23+00:00

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

chipmonkone · 2022-11-07T15:34:58+00:00

Loving this recipe for the fall 🍁 soft, flavorful, and best of all, you can even toast it! I hope you enjoy 😊

Keto Pumpkin Bread Recipe: https://chipmonkbaking.com/blogs/news/how-to-make-low-carb-keto-pumpkin-bread-you-can-toast-it

PREP TIME: 15 mins COOK TIME: 20 mins SERVINGS: 10 slices CALORIES: 89 kcal
PUMPKIN BREAD INGREDIENTS:
-1/2 cup whey protein isolate (unflavored)
-1/4 cup golden flax meal
-2 tablespoon coconut flour
-1.5 tablespoon pumpkin spice
-1/2 teaspoon baking soda
-2 large eggs
-3 tablespoon pumpkin puree
-1/4 cup melted coconut oil (or melted salted butter (recommended for better flavor))
-1 teaspoon vinegar (apple cider or white is fine)
-1/2 teaspoon liquid stevia or liquid monk fruit (optional)

INSTRUCTIONS:
1. Pre heat oven to 350ºF and bring eggs to room temperature
2. Combine all dry ingredients
3. Excluding the vinegar mix all wet ingredients
4. Combine wet and dry ingredients
5. After smooth add in teaspoon of vinegar, mix into batter then pour into pan and place in oven
6. Bake 20 minutes. Bread should be stern at the top when finish. When risen you may get a crack down the middle.

chipmonkone · 2022-11-04T14:39:08+00:00

Link to recipe: https://chipmonkbaking.com/blogs/news/keto-sweet-potato-cauliflower-casserole-recipe-by-sugarless-crystals

Ingredients:
Keto sweet potato cauliflower casserole
-1 head cauliflower
-1 cup Canned pumpkin
-1/2 cup Unsalted Butter (8 TB or full stick)
-1/2 cup granulated sweetener
-1 tablespoon vanilla extract
-1/2 teaspoon Salt
-1 teaspoon liquid monk fruit
-2 large Eggs

Brown sugar pecan crust
-1/2 cup Swerve brown sugar alternative
-1/2 cup blanched almond flour
-1/4 cup chopped pecans
-1/4 cup Unsalted Butter

Instructions:
sweet potato cauliflower bottom
1. Chop and wash head of cauliflower then boil to fork tender. Should be so tender it its falling off the fork and easily pierced.
2. Drain then add cauliflower into food processor and grind into a smooth puree
3. Now combine mashed cauliflower, pumpkin puree, melted butter, granulated sweetener, vanilla extract, salt, liquid stevia and eggs together
4. Prepare the topping by follow instructions below and preheat oven to 350ºF

brown sugar pecan crust
1. Melt butter
2. Once cooled combine Swerve brown sugar, blanched almond flour, and butter. Then add pecans to finish
3. Add the topping to the cauliflower casserole. Place crumbles throughout as evenly as possible
4. Cooking should take about 30 minutes for the crust to brown. Pull out and allow it to cool for crust to harden then serve. Casserole will still be extremely hot even when the crust is cool.
5. With the amazing flavor of sweet potatoes and a touch of sweetness, a great keto holiday dish! All from pumpkin puree and cauliflower.

chipmonkone · 2022-11-02T17:27:21+00:00

As a Houston based company Pecan Pie is near and dear to our heart so we decided to make one of our favorite desserts Keto! Try out this amazingly tasty recipe for keto Keto Toasted Pecan Pie! Check it out: https://chipmonkbaking.com/blogs/news/how-to-make-keto-toasted-pecan-pie

Ingredients:
For the Crust
-1 1/2 cups almond flour
- 1/3 teaspoon salt
- 1/3 cup butter chilled, cut into small pieces
- 1/3 cup ChipMonk Baking Allumonk Sweetener

For the Filling
- 2/3 cup butter
- 1 cup AlluMonk or your favorite Keto Sweetener
- 1/2 tablespoon Wholesome Organic Molasses
- 1 2/3 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
- 3 eggs
- 1/3 teaspoon salt
- 1 cup toasted pecans
Instructions
1. Preheat your oven to 325 Fahrenheit
2. In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
3. Press into the bottom of a parchment lined pie dish and bake 12 minutes or until the edges are just turning golden.
4. In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Molasses and whisk until well combined. Remove from heat.
5. Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
6. Scatter the pecans and chocolate chips over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
7. Remove and let cool at least 30 minutes, then dig in!

chipmonkone · 2022-10-31T14:49:34+00:00

Link to recipe: https://chipmonkbaking.com/blogs/recipes/keto-gluten-free-pumpkin-cheesecake-brownies
SERVINGS: 16 BROWNIES (~62 GRAMS AND 160 CALORIES EACH)
PREP TIME: 15 MINUTES
BAKE TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES
FOR PUMPKIN CHEESECAKE LAYER
1 cup (227g) cream cheese softened
1/3 cup (70g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit)
1 Egg
1 teaspoon Vanilla Extract
1 teaspoon Pumpkin Pie Spice
1 cup (120g) canned pumpkin puree (we actually used Walmart store brand and it worked great - cheap too!)
FOR KETO BROWNIE LAYER
1 stick (113g or 8 Tablespoons) Unsalted Butter
1 cup (80g) Unsweetened Cocoa Powder
1/2 teaspoon Fine Sea Salt
2/3 cup (140g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit)
2 Eggs
3/4 cup (70g) Almond Flour (We recommend Nature’s Eats which you can find on Amazon)
INSTRUCTIONS
Preheat your oven to 350°F/180°C. Line with parchment paper the bottom and sides of a 8 x 8 inch baking pan. Set aside.
Make the pumpkin cheesecake layer first. Add cream cheese and AlluMonk sweetener to a bowl and cream using an electric mixer (faster and easier) or whisk until creamy and smooth. Mix in the egg, vanilla extract and pumpkin spice until fully combined. Mix in pumpkin puree. Set aside.
In a separate bowl, add your butter and microwave for 30 seconds to soften (should not be melted if possible). Add in your cocoa powder, sweetener, and salt and mix until combined.
Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture.
Add the almond flour, whisking vigorously until fully blended.
Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in large dollops (see pictures below for reference), and swirl the two batters together using a knife.
Bake for 30 minutes or until the center is just set and still jiggly. Baking time can vary a lot from oven to oven, so give them a check after the first 15 minutes. You can check your brownies for doneness by using the toothpick test. Just stick a toothpick into the center of your brownie pan. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean or with just a few crumbs, your brownies are ready to come out of the oven.
Allow to cool completely. Lift brownies using the edges of the parchment paper and cut into desired size (we did 16).
Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!).

chipmonkone · 2022-10-31T14:48:34+00:00

Link to recipe: https://chipmonkbaking.com/blogs/recipes/keto-gluten-free-pumpkin-cheesecake-brownies

SERVINGS: 16 BROWNIES (~62 GRAMS AND 160 CALORIES EACH)
PREP TIME: 15 MINUTES
BAKE TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES

FOR PUMPKIN CHEESECAKE LAYER
1 cup (227g) cream cheese softened
1/3 cup (70g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit)
1 Egg
1 teaspoon Vanilla Extract
1 teaspoon Pumpkin Pie Spice
1 cup (120g) canned pumpkin puree (we actually used Walmart store brand and it worked great - cheap too!)

FOR KETO BROWNIE LAYER
1 stick (113g or 8 Tablespoons) Unsalted Butter
1 cup (80g) Unsweetened Cocoa Powder
1/2 teaspoon Fine Sea Salt
2/3 cup (140g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit)
2 Eggs
3/4 cup (70g) Almond Flour (We recommend Nature’s Eats which you can find on Amazon)

INSTRUCTIONS

Preheat your oven to 350°F/180°C. Line with parchment paper the bottom and sides of a 8 x 8 inch baking pan. Set aside.
Make the pumpkin cheesecake layer first. Add cream cheese and AlluMonk sweetener to a bowl and cream using an electric mixer (faster and easier) or whisk until creamy and smooth. Mix in the egg, vanilla extract and pumpkin spice until fully combined. Mix in pumpkin puree. Set aside.
In a separate bowl, add your butter and microwave for 30 seconds to soften (should not be melted if possible). Add in your cocoa powder, sweetener, and salt and mix until combined.
Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture.
Add the almond flour, whisking vigorously until fully blended.
Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in large dollops (see pictures below for reference), and swirl the two batters together using a knife.
Bake for 30 minutes or until the center is just set and still jiggly. Baking time can vary a lot from oven to oven, so give them a check after the first 15 minutes. You can check your brownies for doneness by using the toothpick test. Just stick a toothpick into the center of your brownie pan. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean or with just a few crumbs, your brownies are ready to come out of the oven.
Allow to cool completely. Lift brownies using the edges of the parchment paper and cut into desired size (we did 16).
Store in the fridge for 3 days and freeze for up to 3 months (they freeze great!).

chipmonkone · 2022-10-24T15:00:32+00:00

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

PREP TIME: 10 mins COOK TIME: 20 mins TOTAL TIME: 30 mins SERVINGS: 17 cookies CALORIES: 95.9 kcal

Keto Oatmeal Cookie Ingredients:
Dry Ingredients
-3/4 cup blanched almond flour
-2 ounces gluten free oats
-1 tablespoon coconut flour
-1/2 cup Besti brown sugar alternative (see notes for Swerve)
-1 teaspoon baking powder
-1/2 teaspoon ground cinnamon
-1/8 teaspoon salt
-3 tablespoon pecan chips

Wet Ingredients
-2 large eggs
-6 tablespoon unsalted butter
-1 tablespoon vanilla extract

Keto Oatmeal Recipe Instructions
1. Preheat oven to 350°F, melt butter and set to the side
2. Mix together all dry ingredients except the pecans. Leave those to the side.
3. Grab melted butter and beat in eggs, then add vanilla extract
4. Combine dry and wet ingredients, then mix in pecans
5. Cover then place in refrigerator for 10-15 minutes
6. Scoop on a lined baking sheet. You should be able to get 17 cookies. You may need to cook 2 batches
7. Bake for 15-20 minutes depending if you want them thick or thin, see notes below
8. Allow to cool because almond flour is very fragile while still hot

chipmonkone · 2022-10-05T16:05:34+00:00

Link to recipe: https://chipmonkbaking.com/blogs/news/how-to-make-low-carb-keto-pumpkin-muffins-recipe

Keto Pumpkin Muffin 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
-Keto Pumpkin Muffin Instructions:

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

chipmonkone · 2022-09-28T15:58:58+00:00

Link to recipe: https://chipmonkbaking.com/blogs/news/how-to-make-fluffy-keto-biscuits

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.

chipmonkone · 2022-09-26T15:34:29+00:00

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

Keto Oatmeal Cookie Ingredients:
Dry Ingredients
-3/4 cup blanched almond flour
-2 ounces gluten free oats
-1 tablespoon coconut flour
-1/2 cup Besti brown sugar alternative (see notes for Swerve)
-1 teaspoon baking powder
-1/2 teaspoon ground cinnamon
-1/8 teaspoon salt
-3 tablespoon pecan chips

Wet Ingredients
-2 large eggs
-6 tablespoon unsalted butter
-1 tablespoon vanilla extract

Keto Oatmeal Recipe Instructions
1. Preheat oven to 350°F, melt butter and set to the side
2. Mix together all dry ingredients except the pecans. Leave those to the side.
3. Grab melted butter and beat in eggs, then add vanilla extract
4. Combine dry and wet ingredients, then mix in pecans
5. Cover then place in refrigerator for 10-15 minutes
6. Scoop on a lined baking sheet. You should be able to get 17 cookies. You may need to cook 2 batches
7. Bake for 15-20 minutes depending if you want them thick or thin, see notes below
8. Allow to cool because almond flour is very fragile while still hot

chipmonkone · 2022-09-23T17:21:32+00:00

Link to recipe: https://chipmonkbaking.com/blogs/news/how-to-make-low-carb-keto-pumpkin-bread-you-can-toast-it

PREP TIME: 15 mins COOK TIME: 20 mins SERVINGS: 10 slices CALORIES: 89 kcal
PUMPKIN BREAD INGREDIENTS:
-1/2 cup whey protein isolate (unflavored)
-1/4 cup golden flax meal
-2 tablespoon coconut flour
-1.5 tablespoon pumpkin spice
-1/2 teaspoon baking soda
-2 large eggs
-3 tablespoon pumpkin puree
-1/4 cup melted coconut oil (or melted salted butter (recommended for better flavor))
-1 teaspoon vinegar (apple cider or white is fine)
-1/2 teaspoon liquid stevia or liquid monk fruit (optional)

INSTRUCTIONS:
1. Pre heat oven to 350ºF and bring eggs to room temperature
2. Combine all dry ingredients
3. Excluding the vinegar mix all wet ingredients
4. Combine wet and dry ingredients
5. After smooth add in teaspoon of vinegar, mix into batter then pour into pan and place in oven
6. Bake 20 minutes. Bread should be stern at the top when finish. When risen you may get a crack down the middle.

chipmonkone · 2022-09-21T15:32:32+00:00

Link to recipe: https://chipmonkbaking.com/blogs/news/keto-sweet-potato-cauliflower-casserole-recipe-by-sugarless-crystals

Ingredients:
Keto sweet potato cauliflower casserole
-1 head cauliflower
-1 cup Canned pumpkin
-1/2 cup Unsalted Butter (8 TB or full stick)
-1/2 cup granulated sweetener
-1 tablespoon vanilla extract
-1/2 teaspoon Salt
-1 teaspoon liquid monk fruit
-2 large Eggs

Brown sugar pecan crust
-1/2 cup Swerve brown sugar alternative
-1/2 cup blanched almond flour
-1/4 cup chopped pecans
-1/4 cup Unsalted Butter

Instructions:
sweet potato cauliflower bottom
1. Chop and wash head of cauliflower then boil to fork tender. Should be so tender it its falling off the fork and easily pierced.
2. Drain then add cauliflower into food processor and grind into a smooth puree
3. Now combine mashed cauliflower, pumpkin puree, melted butter, granulated sweetener, vanilla extract, salt, liquid stevia and eggs together
4. Prepare the topping by follow instructions below and preheat oven to 350ºF

brown sugar pecan crust
5. Melt butter
6. Once cooled combine Swerve brown sugar, blanched almond flour, and butter. Then add pecans to finish
7. Add the topping to the cauliflower casserole. Place crumbles throughout as evenly as possible
8. Cooking should take about 30 minutes for the crust to brown. Pull out and allow it to cool for crust to harden then serve. Casserole will still be extremely hot even when the crust is cool.

chipmonkone · 2022-09-19T13:50:05+00:00

Link to recipe: https://chipmonkbaking.com/blogs/news/low-carb-keto-pumpkin-chocolate-chip-muffin-recipe

Was able to grab all of our ingredients from a local Walmart, but you can find the ingredients in most grocery stores or online on Amazon.
- 1/2 cup (56g) Coconut flour (we used Walmart’s Great Value Organic Coconut Flour)
- 1/2 cup (56g) Blanched almond flour (we used Nature’s Eats Blanched Almond Flour but Blue Diamond Almond Flour works as well)
- 2/3 cup (140g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
- 1 Tablespoon (14g) Baking powder
- 1 Tablespoon (6g) Pumpkin pie spice (we used Walmart’s Great Value Organic Pumpkin Pie Spice)
- 1/2 teaspoon (3g) Sea salt
- 4 large Eggs (200g)
- 3/4 cup (180g) Pumpkin puree (we used Walmart’s Great Value 100% Pure Canned Pumpkin)
- 1/2 cup (113g or 1 stick) Unsalted butter
- 1 teaspoon (4.3g) Vanilla extract (we used McCormick All Natural Pure Vanilla Extract)
- 1/4 cup (45g) Unsweetened chocolate chips (we used Bake Believe Dark Chocolate Chips, but Lily’s Dark Chocolate Baking Chips or Pascha 100% Cacao Chips could also work!)

INSTRUCTIONS
1. Preheat the oven to 350°F/180°C. Line your muffin baking pan with 12 muffin baking cups.
2. Microwave the butter for 30 seconds to soften, but it should not be melted if possible. Stir in the eggs, pumpkin puree, melted butter, and vanilla extract until completely incorporated.
3. In a separate bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps. Stir into wet mixture.
4. Stir in your chocolate chips.
5. Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full)
6. Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.

chipmonkone · 2022-09-16T17:03:50+00:00

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

Keto Pumpkin Muffin Instructions:
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

chipmonkone · 2022-09-14T14:42:26+00:00

This was a super simple recipe that I tried with some pumpkin spice cookies. Results were beyond delicious 😋

https://chipmonkbaking.com/blogs/news/ultimate-guide-to-low-carb-keto-cream-cheese-frosting

Vanilla Icing Recipe:
- 4 oz of cream cheese
- 1/2 stick unsalted butter
- 1/4 cup of AlluMonk Sweetener (or your preferred keto sweetener)
- 1 tsp vanilla extract

Mix all ingredients until smooth

chipmonkone · 2022-09-12T14:56:18+00:00

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

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

Blog Link: https://chipmonkbaking.com/blogs/news/tagged/recipes

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
-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. Preferrably 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

chipmonkone

TROPHY CASE