Keto Moose

- 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
  - 1 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
- No-Churn Cookies and Coconut Cream
  
  Posted at 9:29 pm by Moose
  
  Aug 25th
  Ingredients:
  - 2 cups heavy-whipping cream
  - 2 cups carton coconut milk
  - 1 tsp vanilla extract
  - 1 1/2 tsp gelatin
  - 2 tbsp Hersheys sugar-free chocolate syrup
  - 1/2 cup Logica sweetener
  - 2 packages Sweet Logic Fudge Brownie Mug Cake Mix
  Use code MOOSE10 for 10 off Sweet Logic.
  
  Instructions:
  
  Whip heavy whipping cream, Logica, and vanilla until stiff peaks form. Slowly add coconut milk, whipping on high speed. Pour mixture in airtight container and put in freezer. Prepare Fudge Brownies according to package instructions, break in small pieces, and store in refrigerator. Stir ice cream every hour, adding brownie pieces and a drizzle of chocolate syrup once ice cream has reached the consistency of soft-serve ice cream (about 6 hours).
  
  Nutrition Estimate
  Servings: 12
  Amount per 1/2 cup serving
  Calories 173
  Total Fat 17.2g
  Net Carbohydrates 2.4g
  Protein 2.2g
  *Disclaimer: Nutrition is approximate
  Posted in Uncategorized | Tagged keto, keto dessert, keto ice cream, low carb, no churn ice cream, sugar free
- Lemon Squares
  
  Posted at 8:00 am by Moose
  
  Aug 17th
  Ingredients:
  
  Cookie
  - 12 tbsp butter
  - 1 cup erythritol
  - 3/4 cup coconut flour
  - 2 large eggs
  - 3/4 TSP baking powder
  - 1 TSP vanilla
  Lemon Layer
  - 1 1/2 tsp unflavored gelatine
  - 1 tbsp water
  - 3 eggs
  - 1 1/2 cups erythritol
  - 1/2 tsp lemon extract
  - 1/4 cup lemon juice
  - 1 cup softened butter
  Instructions:
  
  Preheat oven to 350 degrees, and line a 9×13 baking dish with parchment. Cream butter and erythritol until smooth, and slowly mix in coconut flour. Add in eggs, baking powder, and vanilla, mixing until combined. Press dough into the base of the pan and bake for 15-20 mins or until edges of lightly golden. Let cool completely.
  
  In a small bowl, soak gelatin in 1 tbsp of water. Combine eggs, lemon extract, lemon juice, and erythritol and heat in double boiler. Stiring constantly, bring mixture to 170 degrees. Remove from heat and whisk in prepared gelatin. Let mixture cool to 120 degrees before transfering to a food processor. Add butter and blend until smooth. Pour over cookie crust and let chill for 2-3 hours or until set. Cut into 40 squares.
  
  Nutrition Estimate
  Servings: 40
  Amount per serving
  Calories 101
  Total Fat 9.7g
  Net Carbohydrates 1.3g
  Protein 1.8g
  *Disclaimer: Nutrition is approximate.
  Posted in Dessert | Tagged gluten free, keto lemon, keto recipes, lemon bars, lemon meringue pie, lemon squares, sugar free
- Keto Moose
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