DAIRY FREE KETO BROWNIES

It’s baking season, I’ve shared some pumpkin spice baking recipes, but I was missing some chocolate. So brownies are the perfect treat to satisfy that chocolate craving on a cold autumn afternoon. They’re perfect to make with kids too, my daughter was a big fan of making these. This recipe is so easy to prepare and doesn’t require too many ingredients.



INGREDIENTS

  • 1 cup almond flour
  • 1/4 cup raw cacao powder
  • 1/2 brown granulated erythritol (white is fine too)
  • 1 tsp baking powder
  • 1/2 tsp Himalayan salt
  • 1/3 cup melted coconut oil
  • 3 tbs water
  • 2 eggs
  • 1 tsp vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350F.
  2. Line parchment paper in a square 8 inch pan.
  3. In a large bowl, mix the dry ingredients: almond flour, cacao powder, erythritol, baking powder and salt.
  4. In a small bowl, add the wet ingredients (coconut oil, water, eggs and vanilla extract) and mix.
  5. Add the wet ingredients to the dry ingredients, and mix until you have a smooth batter.
  6. Spread the batter evenly in the pan and bake for 10-20 minutes in the oven. The longer you bake the brownies, the less gooey they will be. So check once in a while to have the desired consistency.
  7. Let cool down and take the complete cake out of the pan with the parchment paper.
  8. Cut into squares.
  9. Enjoy!

For my Dutch keto fam:

KETO BUTTERNUT SQUASH BREAD

Last year around this time I shared this recipe before. I love fall, and with fall come pumpkins. This year I decided to prepare this bread with butternut squash puree instead of pumpkin puree. For the reason being that butternut squash has a lower *glycemic index (51) than pumpkin (75).

This recipe contains cinnamon and I personally don’t like cinnamon, but my husband and daughter like it, so I added some pumpkin spice to it. This also means I don’t eat this bread, haha. But is does make the house smell really great, and I enjoy watching them savour the bread.

 * The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels.

RECIPE FOR 1 LOAF

INGREDIENTS

*If you don’t have pumpkin spice, you can use:

  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves

INSTRUCTIONS:

  1. Preheat the oven to 350 °F / 175 °C. Line a loaf pan with parchment paper, so that the paper hangs over two opposite sides.
  2. In medium sized bowl mix together the almond flour, coconut flour, powdered erythritol, pumpkin pie spice, baking powder, and Himalayan salt.
  3. In a large bowl, add the melted butter, the vanilla extract, the pumpkin puree, and eggs, one by one. Mix with a handmixer until well combined.
  4. Add the dry ingredients to the wet mixture and mix well together with a spatula.
  5. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with chopped pecans and press them lightly into the surface.
  6. Bake for 45-60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing.

Recipe card in for my Dutch friends

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KETO SOFT BAKED CHOCOLATE CHIP COOKIES

I’ve recently bought these dark chocolate baking chips from Lily’s and just wanted to try them out right away, so I made these cookies and I have to say, they taste pretty amazing! Plus they are so easy and fast to prepare.

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This recipe takes about 5 minutes to prepare and 15 minutes to cook.This recipe will give you 6-8 cookies.

Nutrition per portion (1 cookie):

Calories:  135 kcal | Carbohydrates:  5g | Fiber: 2g | Net Carbs: 3g |Protein: 4g | Fat: 13g

INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 325 F. 
  2. Line out a baking tray with parchment paper. 
  3. In a large bowl, add all the ingredients and mix with a spatula until create a cookie dough. 
  4. Take a Tbs of the cookie dough and shape them into cookies. 
  5. Put the shaped cookies onto the parchment paper and place in the oven. 
  6. Bake for 15-20 minutes until they are golden brown. 
  7. Take them out of the oven and let them cool 10-20 minutes before eating. 
Enjoy!

For my Dutch speaking fans:

DAIRY FREE KETO BAGELS

These dairy-free keto bagels are absolutely amazing. They are super tasty and very easy to make.

You can have them for breakfast, or even use them as a bun for your burger. You can pop them in the freezer, and defrost them in the morning in your toaster. You’ll have a healthy breakfast in 1-2-3.

This recipes takes about 10 minutes to prepare and 20-25 minutes to cook. You will have 6-7 bagels.

Nutrition per bagel:

Calories: 208  kcal | Carbohydrates: 11 g | Fiber: 10 g | Net Carbs: 1 g |Protein: 8 g | Fat: 20 g

INGREDIENTS

  • 1 ½ cups almond flour
  • 1 Tbsp chia seeds
  • ½ Tbsp garlic powder
  • ¾ tsp xanthan gum
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 3 Tbsp psyllium husk powder
  • 1 whole egg
  • 3 egg whites (6 Tbsp liquid egg white)
  • 1 cup warm water
  • sesame seeds to sprinkle on the bagels

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. In a large bowl, mix together first 6 ingredients.
  3. Add the psyllium husk, egg, eggwhites and water to the mix.
  4. But the batter in a piping bag (or freezer bag) and cut of the tip.
  5. Pipe out the batter in circles on a baking sheet.
  6. Sprinkle sesame seeds on top.
  7. Bake for 25 minutes.
  8. Remove and allow to fully cool before slicing.
Enjoy!

For our Dutch speaking fans: