Healthiest Cookies in the World!! – Dr.Berg On Keto Cookies & Keto Recipes
Get ready to make the healthiest cookies in the world!
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Timestamps
0:25 Watch the cookie making process
1:31 People taste testing the healthiest cookies
1:55 Bloopers
In this video, I'm going to share with you a recipe for the healthiest cookies in the world. These are keto-friendly cookies. They don't have sugar or flour. You're going to love them.
The recipe for the healthiest cookies in the world:
Ingredients
8 ounces (2 sticks) of butter (Organic -- or my favorite; Kerrygold Irish Butter)
4 Tbs. of xylitol (sweetener) (get on amazon.com or at the health food store)
2 cups of almond flour
2 cups of crushed pecans
1 chocolate bar (3.5 ounces) -- must be diabetic chocolate (I like Simply Lite® -- from Trader Joes)
1 pinch of sea salt
2 tsp. of vanilla extract
Where to get:
Kerrygold butter: most grocery stores, but Trader Joes, BJs, and health food stores have it. But any European butter or organic butter will work.
Almond Flour: most health food stores or on amazon.com
Pecans: you can find them at any grocery store, but on amazon.com they are less expensive.
Xylitol: you can find it at the health food store or amazon.com
Simply Lite Chocolate: Trader Joes or online.
Directions:
Preheat oven at 325.
Leave butter out of the refrigerator overnight -- must be soft.
Mix the butter (8 ounces) with the xylitol (4 Tbs) with a mixer (or by hand) until very smooth. For time sake, mix with fork until a smooth consistency.
Crush the pecans (in grinder, food processor or in a bag with a rolling pin). Make sure it's 2 cups after crushing.
Breakdown (or grind) the chocolate bar (3.5 ounces) in a food processor or other means.
Mix thoroughly the now sweetened butter, almond flour (2 cups), crushed pecans (2 cups), crushed chocolate bar, pinch of sea salt, 2 Tsp of vanilla extract in a bowl. You could, as an option, have your food processor mix it instead.
Form little balls with your hands and roll them in some almond flour (to coat them), putting them on a cookie sheet with parchment paper.
Cook for 13 minutes at 325 degrees, then let them sit out of the oven for 10 minutes. Transfer to the freezer until frozen. Then store them in the refrigerator.
Enjoy!!!!!!!!
Mistakes:
1. Let them completely cool down or they will crumble and disintegrate when you try to pick one up. I also put them in the freezer, make them solid and we're good to go. Consuming them cold and slightly frozen is much tastier than consuming them warm.
2. I also found that using the no sugar added diabetic chocolate works better with milk chocolate, not dark chocolate.
3. Almond flour works better than almond meal.
4. I also found that if you substitute crushed pecans with crushed macadamia nuts or crushed cashews (same amounts), it will add a different flavor, be very rich, and also crazy delicious. If you do this, make sure you do not add that pinch of salt, because macadamia nuts and cashews may already come with salt.
5. Using vanilla extract.
6. Leave the butter out of the refrigerator overnight.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketosis
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Thanks for watching !
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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Plant-Based Snack Bar (with 13g of Protein! ????????) | High Energy Vegan Snacks
Give this video a thumbs up if you tried and liked this recipe ????
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▶️ Nutritional Value per Bar:
Protein: 13.32 g
Carbohydrate: 34.13 g
Fiber: 9 g
Fats: 29.72 g
Calories: 430
▶️ RECIPE INGREDIENTS: (12 bars)
150g Almond - 1 cup
100g Walnuts - 1 cup
130g Pumpkin seeds - 1 cup
50g Goji Berry - 1/2 cup
350g Pitted SOFT Dates (Jelly Like) - 2 heaping cups
1 Cup Smooth Almond Butter (265g) OR Nut Butter of Choice (preferably unsalted)
1/4 Teaspoon Salt (I have added pink Himalayan salt)
1/2 Tablespoon Ground Cinnamon OR to taste
Square Pan: 9 X 9 X 2 Inch (23 X 23 X 5 cm)
▶️ METHOD:
Start by toasting the almonds for about 2 minutes on medium heat, then add the walnut and pumpkin seeds to it and toast for another 2 minutes. Once toasted immediately remove from heat and transfer it to a heat proof plate and allow to to completely cool down. this will prevent the nuts from burning.
Now add the dates and almond butter to a food processor and blend it well and then add the toasted nuts, goji berry, ground cinnamon and salt. Blend it to a coarse mixture.
▶️ PROTEIN/ENERGY BARS:
Prepare a pan by brushing the bottom and side walls with oil and line it with parchment paper. Transfer the mixture into the pan and press it with a spoon to pack it firmly. Take your time as it is REALLY important to press it firm, especially the corners - this will prevent any air gaps and prevent the bars from crumbling while cutting. Smooth out the surface.
Now cover it with plastic wrap and let it chill and set in the refrigerator for 2 to 3 hours.
Once it has set remove from the pan and cut it into desired shape with a sharp knife. Make sure to clean the knife with paper towel in between cuts this will keep the cuts clean.
After cutting it wrap it individually in plastic wrap or parchment paper and store it in the refrigerator. This stores well in the fridge for 3 to 4 weeks.
▶️ PROTEIN/ENERGY BALLS:
Take two tablespoons of the mixture and press it between palms of your hand until firm and formed into a ball. Then smooth out the surface. You can store it as is in an air tight container or wrap it individually in a plastic wrap or parchment paper.
▶️ IMPORTANT TIPS:
???? As soon as the nuts/seeds/dates are toasted remove it from the heat and transfer it to a plate to cool down. This will prevent it from burning. DO NOT leave it in the hot pan.
???? Use SOFT dates only
???? If the mixture gets too dry and difficult to bind add some more almond butter
???? sometimes nuts/seeds/dates are dryer than usual and may need more binding. The fix is to increase the amount of almond butter so that it sticks together. Just empty the mixture into a bowl, add some almond butter mix it thoroughly until it starts sticking together and then transfer it back to the mold, press the mixture again and refrigerate
???? (Optional) Brushing the pan with oil will prevent the mixture from sticking to the sides
???? It’s really important that you take the time to press the mixture properly in the pan until firm especially the corners. This will prevent the bars from crumbling while cutting
???? To keep the cuts clean, clean the knife with paper towel in between cuts
???? You can shape the mixture into balls, if you do not want to make bars
Enjoy!
#plantbased #recipes #vegan
Thanks for watching the video Plant-Based Protein Bar (with 13g of Protein! ????????) | High Energy Vegan Snacks