Keto Moose

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    • Turtle Cheesecake Cookie Bars

      Posted at 7:10 pm by Moose
      Dec 2nd

      Ingredients:

      • 3/4 cup coconut flour
      • 3/4 cup Erythritol
      • 1 package sugar-free cheese cake pudding mix
      • 1 tsp baking powder
      • 1 tsp xanthan gum
      • 3/4 cup melted butter
      • 1 tsp vanilla extract
      • 1/4 tsp caramel extract
      • 2-3 eggs
      • 1/2 cup Lillys Salted-Caramel chocolate chips
      • 1/2 cup pecans (Skip these to reduce carb count further)
      • 2 oz softened cream cheese
      • 1/8 cup softened butter
      • 1/2 cup Swerve powdered sweetener
      • 2 tbsp heavy whipping cream
      • 1 tsp vanilla

      Instructions:

      Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn) and pour into dry ingredients. Mix in vanilla extract, caramel extract, and eggs. Once combined, stir in chocolate chips and pecans. If desired, reserve some to use as topping. Press cookie dough into prepared pan and bake for 15-20 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars. Beat together heavy softened cream cheese and butter until smooth. Add powdered sweetener and vanilla. Add heavy whipping cream and beat until smooth. Spread cream cheese frosting over cookies and top with pecans and melted and chocolate drizzle.

      Nutrition Estimate
      Servings: 18
      Amount per serving
      Calories 165
      Total Fat 15g
      Net Carbohydrates 3.4g
      Protein 1.9g
      *Disclaimer: Nutrition is approximate.
      Posted in Dessert | Tagged cheesecake, cookie bars, cookies, keto cookies, low-carb, salted caramel, turtle, turtle cheesecake, turtles
    • Pumpkin Bar Cookies

      Posted at 5:18 pm by Moose
      Nov 24th

      Ingredients:

      • 3 cup almond flour
      • 3/4 cup Erythritol
      • 1 package sugar-free butterscotch pudding mix
      • 1 tsp baking powder
      • 1 tsp xanthan gum
      • 4 teaspoons ground cinnamon
      • 2 teaspoons ground ginger
      • 1 teaspoon ground cloves
      • 1/2 teaspoon ground nutmeg
      • 1/2 cup pumpkin puree
      • 1/3 cup melted butter
      • 1 tsp butter vanilla extract
      • 2 small eggs
      • 1/2 cup Bake Believe white chocolate chips
      • 1/3 cup pecans (Skip these to reduce carb count further)

      Instructions:

      Preheat oven to 350°F. Grease a 9×13 pan or line with parchment. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn). Remove butter from heat and mix with pumpkin puree. Mix butter/pumpkin mixture into dry ingredients. Add vanilla extract and eggs. Once combined, stir in pecans. Press cookie dough into prepared pan and bake for 25-30 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Turn off oven. Sprinkle white chocolate chips over the top of the cookies, and let sit in warm oven until slightly melted. Remove cookies from oven, and if desired, drag a butter knife through the melted chocolate to make a squiggle pattern. Let cool and slice into 18 bars.

      Nutrition Estimate*
      Servings: 18
      Amount per serving
      Calories 103
      Total Fat 9.4g
      Net Carbohydrates 2.7g
      Protein 1.7g
      *Disclaimer: Nutrition is approximate.
      Posted in Dessert | Tagged fall, keto cookies, keto recipes, low carb recipes, pumpkin bars, pumpkin spice, thanksgiving
    • Red Cheese Enchiladas

      Posted at 2:53 pm by Moose
      Oct 6th

      Ingredients:

      • 2 tbsp canola oil
      • 3 tbsp chili powder
      • 1/2 tsp garlic
      • 1/4 tsp oregano
      • 1/2 tsp salt
      • 1/2 tsp cumin
      • 2 cups chicken broth
      • 2 tsp xanthan gum
      • 3 cups Fiesta Blend Cheese
      • 8 Ole Xtreme Wellness High Fiber Low Carb Tortilla Wraps

      Instructions:

      Grease a 11×7 pan and set aside, preheat oven to 350. In small saucepan over medium heat, whisk together oil and spices. Whisk in chicken broth. After no spice lumps remain, heat the sauce for fifteen minutes. Whisk in xanthan gum. Let sauce cool slightly before proceeding to the next step to prevent burning your hands during the rolling process. To make each enchilada, dip tortilla in sauce and lay in prepared pan. Add 1/4 cup cheese to the center of middle of the tortilla. Roll and push to the edge of the pan. Repeat with remaining 7 tortillas. Pour remaining sauce over the enchiladas and top with remaining cheese. Bake in preheated oven for 25 minutes. If desired top, with shredded lettuce and sour cream (not included in nutrition estimate).

      Nutrition Estimate
      Servings: 8
      Amount per serving
      Calories 300
      Total Fat 19.1g
      Net Carbohydrates 7.5g
      Protein 15g
      *Disclaimer: Nutrition is an approximate.
      Posted in Dinner | Tagged enchilada, keto enchilada, keto mexican food, keto recipes, low carb recipes, mexican food
    • Birthday Cheesecake Ice Cream Bars

      Posted at 12:22 am by Moose
      Sep 20th

      Ingredients:

      • 4 oz softened cream cheese
      • 3/4 cup heavy whipping cream
      • 1 tsp vanilla extract
      • 1/3 cup Erythritol
      • 4 Heka Good Birthday Cake Batter Bars (Use code KETOMOOSE for discount!)
      • Optional: coconut sprinkles (dyed with food coloring)

      Instructions:

      Line a glass bread pan with foil. Butter the base and sides of the pan. Using a food processor, pulse Heka Good bars until they are pea size crumbs or smaller. Press half of the crumbs into the base of the pan, and set others aside. Beat softened cream cheese in mixer until smooth. Slowly add heavy whipping cream 1/4 cup at a time, and beat until fluffy. It should be the consistency of very heavy whipped cream. Add vanilla extract. Still mixing, slowly add erythritol or sugar substitute of your choice and mix until sugar substitute dissolves and is no longer grainy (taste is the best test for this). Pour mixture into prepared bread pan. Sprinkle remaining bar crumbs over the top. If desired, sprinkle colored coconut over the top as well. Cover with foil and freeze until firm, at least 6 hrs. Let soften for 5 minutes. Slice into six squares and serve.

      Nutrition Estimate
      Servings: 6
      Amount per serving
      Calories 220
      Total Fat 16.8g
      Net Carbohydrates 1.7g
      Protein 11g
      *Disclaimer: Nutrition is approximate.
      Posted in Dessert | Tagged birthday cake, cake batter, cheese cake, heka good, heka good birthday cake batter, ice cream
    • Snickerdoodles

      Posted at 12:26 am by Moose
      Sep 3rd

      Ingredients:

      • 1 1/2 cup erythritol
      • 1 cup softened butter
      • 2 tsp vanilla
      • 3 eggs
      • 2 tsp baking powder
      • 1 tsp unflavored gelatin
      • 1/2 coconut flour
      • 1/2 almond flour
      • 1/4 cup erythritol
      • 2 TBS cinnamon

      Instructions:

      Preheat oven to 350 degrees. Line baking sheets with parchment. Cream together erythritol and butter. Slowly add in eggs, vanilla, unflavored gelatin, and baking powder. Mix in coconut flour and almond flour. In a separate bowl, combine 1/4 cup erythritol and cinnamon. Use a medium cookie scoop to shape cookies into balls and roll in cinnamon and sweetener mixture. Place cookie dough balls on prepared cookie sheet, a couple inches apart. If you prefer thin and crunchier cookies, flatten the cookie dough balls prior to baking. Bake in preheated oven for 10-15 minutes. Remember, baked goods made with erythritol are much softer when they are hot and will crisp up as they cool.

      Nutrition Estimate
      Servings: 35
      Amount per serving
      Calories 75
      Total Fat 6.8g
      Net Carbohydrates 1.2g
      Protein 1.4g
      *Disclaimer: Nutrition is approximate.
      Posted in Dessert | Tagged fall recipes, gluten free, keto cookies, keto fall recipes, keto snickerdoodles, low carb, snickerdoodles, sugar free
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