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Keto Christmas Cookies | Three ways!
Christmas Cookies - three ways! PERFECT for your holiday dessert table! Please comment, like and subscribe! Recipes are below...
Coconut Cookie Balls
½ cup unsweetened shredded coconut
2 egg whites
4 Tbl monk fruit sweetener (or sweetener of your choice)
¼ tsp vanilla
Salt
3 Tbl coconut flour (if needed - see video)
Roast coconut in a 350 degree oven for 3-4 minutes - watch carefully!
In a bowl, beat 2 egg whites until stiff peaks are formed.
Fold in remaining ingredients including the toasted coconut.
Chill for 40-45 minutes.
Form balls using small cookie scoop or teaspoon. Place balls onto a baking tray lined with parchment paper.
Bake at 350 for 10-15 minutes.
Allow to cool completely. Dip bottoms into chocolate.
Allow to cool until chocolate has hardened.
Chocolate dipping sauce
2 oz. sugar free chocolate chips
½ Tbl coconut oil
Microwave at 30 second intervals until smooth.
Keto Rum Balls
2 Tbl cocoa powder
2 Tbl coconut oil, melted
1 Tbl monk fruit sweetener (or sweetener of choice)
2 Tbl almond flour
2 Tbl coconut flour
6 Tbl unsweetened coconut + 1 Tbl for rolling
3 Tbl sugar free confectioner’s sugar
½ Tbl rum extract (or 1 Tbl rum)
Add cocoa powder, almond flour, coconut flour, unsweetened coconut, and sweetener to a bowl. Stir.
Add in melted coconut oil and rum extract.
Refrigerate mixture for about 30 minutes.
Roll into balls and roll into coconut/sugar mixture.
Refrigerate for 30 minutes.
Keto Shortbread
¾ cup almond flour
¼ cup monk fruit sweetener (or sweetener of choice)
5 Tbl softened butter
½ tsp vanilla
Mix all ingredients into a bowl and use a hand mixer to combine until crumbly.
Knead dough until smooth.
Roll or pat out onto parchment paper.
Bake at 350 degrees for 10 minutes. Cool slightly before cutting.
Optional - dip into chocolate.
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Hi I'm Jess! I am a wife and mother working outside the home on a Journey to Healthy. Thank you for SOOOO much for watching!! Please comment, like and subscribe!
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FTC DISCLAIMER: This video is NOT SPONSORED. Some videos may contain products that were sent to me to test, but I will always give my own honest opinions. Please be advised that some of the links provided are affiliate/referral links and I do receive a small commission or store credit if you make a purchase using those links. This adds no extra expense to you when you make a purchase. I appreciate your support of this channel!
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
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Austen's Rolled Biscuits
Recipe below!
The original episode post is here:
Austen makes this biscuit recipe often, and has perfected perfect flaky layers. This is based on the Joy of Cooking recipe, and is quick and simple to whip up for yourself or guests.
Austen's Rolled Biscuits
1 cup all-purpose flour
1 1/4 tsp baking powder
1/4 - 1/2 tsp salt
4 tbsp cold butter, cut into pieces
1/4 cup plus 2 tbsp milk
Recipe Steps
Preheat oven to 450 with rack in centre.
Whisk together flour, baking powder and salt. Drop in butter, and cut in with two knives or a pastry blender until it resembles coarse breadcrumbs.
Add milk, all at once. Mix just until most of the dry ingredients are moistened. (If you are adding additional ingredients such as grated cheese, ham, or chives, now is the time to add those.) Gather dough into a ball and press gently until all bits of dough are incorporated.
Fold dough in half, pat out into a circle, fold again, and pat again, repeating for a total of six-ish folds. Roll dough to 1/2 thick. Using a large sharp knife, cut the dough into even 2 squares.
Place biscuits at least 1 inch apart on an ungreased cookie sheet. Bake until biscuits are golden brown on top and a deeper golden brown on the bottom, 10-12 minutes. Serve hot.
Additional Notes
1/2 cup grated cheddar, 2 tbsp minced chives, or 1/2 cup finely diced ham can be added to the biscuits. They're perfect with soup, or as the bread part of a breakfast sandwich, with egg and cheese. Enjoy!
Betty's Pecan Pie Cake -- Easter
Betty demonstrates how to make a Pecan Pie Cake for Easter. This cake uses a yellow cake mix as the base of the crust and also the filling. This is a cake, but it looks and tastes like Pecan Pie!
Pecan Pie Cake
1 package yellow cake mix
4 eggs
½ cup butter, melted
1 ½ cups light corn syrup
½ cup dark brown sugar, packed
1 teaspoon vanilla
1 ½ cups chopped pecans
In a large mixing bowl, use an electric mixer to blend cake mix, 1 egg, and melted butter until smooth. Reserve ⅔ cup of this batter and set aside. Spread remaining batter in an ungreased 13-inch by 9-inch by 2-inch baking dish. Bake at 325 degrees (F) for 15 minutes, until light brown and puffy. Remove from oven and cool for 10 minutes. In the mixing bowl, beat together reserved ⅔ cup batter, 3 eggs, light corn syrup, brown sugar, and vanilla. Stir in pecans. Pour filling on top of crust and bake at 325 degrees (F) for 40 to 45 minutes, until brown on the edges and set in the center. Allow to cool completely before cutting into serving pieces. Enjoy! --Betty
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