Keto Moose

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  • Monthly Archives: September 2020

    • 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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