Tag Archives: low carb

Chocolate Peanut Butter Crunch Squares

Keto, Low Carb, Grain Free, Sugar Free and AMAZING!

HAPPY VALENTINES DAY!

Did I mention I absolutely love – LOVE!

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These KETO, LOW-CARB chocolates make you melt! The best part is they are super LOW IN CARBS! So you can indulge in extra bites on this special holiday! They Taste just like peanut butter cups! They are also high in natural fats so are a great choice for a fat bomb!

YOU CAN EVEN TELL YOUR FRIENDS – ‘YES I LOSE WEIGHT EATING CHOCOLATE”

You can store them at room temperature, which is awesome!

With a melty, creamy, chocolate peanut butter flavour these are the perfect treat for you and your hunny to share today and ready in just under 1 hour!!

Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

https://healthywholesomehomemade.com/2019/02/06/chocolatepbcrunchsquares

Chocolate Peanut Butter Crunch Squares

  • Servings: 24 x 2 inch Chocolates
  • Print

Ingredients

For the Chocolate

For the Peanut Butter Crunch Filling:

Directions

  1. For the Cookies and Cream Crumb (Optional): Mix all the ingredients in a mixer using the paddle attachment for 2 to 3 minutes. Fill a piping bag with the pb mix and set aside.
  2. For the Chocolate: Over a double boiler on medium heat, Melt the cocoa butter.
  3. Whisk in the chocolate chips.
  4. Whisk in the sweetener.
  5. Scoop into a measuring cup.
  6. Pour into silicone moulds only halfway and then tilt the moulds so it covers all the sides of the square with chocolate. Put in fridge until set. About 10 minutes.
  7. Remove from fridge and pipe flat middles for the PB filling inside the square. Leaving them flat enough that the rest of the chocolate will cover the top when poured over it. Set in fridge for 15 minutes.
  8. Reheat the remaining chocolate in the microwave or again on the double boiler for about 20 seconds. Pour the chocolate over the PB filling, covering the tops to finish off the chocolate squares. Set in fridge for at least 30 – 40 mins.
  9. Gently pop the squares out and store in an air tight container for up to 2 weeks.

***Recipe Notes***

You don’t have to use peanut butter, you can also use an almond butter / coconut butter combo, which is very sweet and decadent.

Nutrition Per Serving

1 serving = 1 Chocolate square

Total Fat 9.3g

Total Carbohydrates =3.7g

Dietary Fiber =00.7g

Protein 1.7g

Sugar Alcohols 48g

Net carbs per serving: 1g

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Want more Valentines Treats!?

Check out this RECIPE BELOW!

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

Also be sure to check out my events page! If your an Ontario Canada resident, I’ll be hosting many events involving cooking, seminars and more!

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

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VEGAN – KETO CHEESY CRUNCH CRACK-ERS

Egg free, Grain free, Dairy Free, GREAT FLAKE and CRUNCH FACTOR!

THE BEST OF VEGAN KETOISM!

I’ve been exploring Vegan options lately and these are by far my favourite crackers!

If you’re a salty, savoury addict like me – then don’t skimp on the salt topping!

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With only a few ingredients, you can whip up a batch super easily! They are full of vitamin B, Magnesium to help reduce muscle cramps and headaches on Keto – and FIBER…..which we all know we could have more of! (You’ll thank me tomorrow after eating these) A perfect natural laxitive helper.

You can store them up to a week at room temperature, which is awesome!

WATCH THE RECIPE VIDEO HERE

With a savoury, cheese like flavour- but appetizing crunch – these crack-ers are as addicting as crack!

Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

https://healthywholesomehomemade.com/2019/02/07/vegan-keto-cheesy-crunch-crack-ers

VEGAN - KETO CHEESY CRUNCH CRACK-ERS

  • Servings: 45 x 2 inch CRACKERS
  • Print

Ingredients

Directions

  1. Preheat oven to 350 Degrees Fahrenheit.
  2. In a bowl, Combine the dry ingredients, with one dash os salt.
  3. Add the water and coconut oil. Mix and fold well until fully incorporated.
  4. Let sit for 5 minutes.
  5. Between 2 pieces of parchment or plastic wrap, press down with hands to flatten as much as you can then roll the dough gently with a rolling pin until 1/4 inch in thickness. Sprinkle other dash of salt on top.
  6. Score with a knife to make 2×2 inch crackers shapes.
  7. Bake on parchment on a baking sheet, for 25 -30 minutes, but be sure to check half way to make sure they aren’t burning.
  8. Let cool fully and then break along the score lines.
  9. Serve and enjoy!

***Recipe Notes***

Add different spices to your own taste! I love garlic and rosemary!

Nutrition Per Serving

1 serving = 1 Crack-er

Total Fat 2.1g

Total Carbohydrates =1g

Dietary Fiber =0.7g

Protein 0.9g

Sugar Alcohols 0g

Net carbs per serving: 0.3g

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Want more KETO Treats!?

Check out this AMAZING DIP!

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

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Keto – Low Carb Valentine’s Chocolate Hearts

Valentine’s Day is quickly approaching and I absolutely love – LOVE!

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These KETO, LOW-CARB chocolates make you melt! The best part is they are super LOW IN CARBS! So you can indulge in extra bites on this special holiday!

You can store them at room temperature, which is awesome!

WATCH THE RECIPE VIDEO HERE

With a melty, creamy, white chocolate-vanilla flavour these are the perfect treat for you and your hunny to share!

Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

https://healthywholesomehomemade.com/2019/02/06/keto-low-carb-valentines-chocolate-hearts

Keto, Low Carb Valentine's Chocolate Hearts

  • Servings: 20 x 2 inch Chocolates
  • Print

Ingredients

For the Chocolates

For the Cookies and Cream Crumb:

Directions

  1. For the Cookies and Cream Crumb (Optional): Mix all the ingredients in a frying pan over medium heat for about 3 minutes. You want to toast the almonds and set the sweetener into the cookie so when it cools, it hardens like a crunchy cookie.
  2. Let cool and set aside if using.
  3. For the Chocolate: Gather all ingredients ready to go and measured out.
  4. Over a double boiler on medium heat, Melt the cocoa butter.
  5. Whisk in the powdered cream.
  6. Whisk in the sweeteners and vanilla.
  7. If using colouring, this is where you will add it in. mixing until fully incorporated.
  8. Pour into silicone moulds and put in fridge until set. About 45 minutes.
  9. If using cookies and cream flavour, make the cookie crumb ahead of time and let cool. Place a sprinkle / bit of the cookie crumb in the moulds before pouring in the chocolate.

***Recipe Notes***

This chocolate isn’t going to taste exactly like the processed store bought white chocolate. However if you’ve ever made natural chocolate then you know what taste to expect. I didn’t include the cookie crumb in the Macronutrients. Add 1 Carb per 10 chocolates extra if you would like to count it.

Nutrition Per Serving

1 serving = 1 Chocolate (1 net carb for every 3)

Total Fat 4g

Total Carbohydrates =2.7g

Dietary Fiber =0g

Protein 0.2g

Sugar Alcohols 48g

Net carbs per serving: 0.3g

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Want more Valentines Treats!?

Check out this TRIPLE CHOCOLATE DREAM LOAF!

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

book image

Triple Chocolate Dream Loaf

Valentine’s Day is quickly approaching and I absolutely love LOVE!

This KETO, LOW-CARB loaf is super yummy. You can store them in the freezer for up to 2 months and they stay really fresh.

With a chewy brownie texture, these are the perfect treat for you and your hunny to share! Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

Triple Chocolate Dream Loaf

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Triple Chocolate Dream Loaf

  • Servings: 20 Slices(2 Loafs)
  • Print

Ingredients

Directions

  1. Preheat oven to 350 Degrees Fahrenheit.
  2. Put all the dry ingredients in a bowl, Mix gently.
  3. Add the eggs, water and oil. Fold until combined fully using a rubber spatula.
  4. Divide into 2 and scoop into 2 x 1lb loaf pans. (I used these)
  5. Bake for 35-40 minutes, until a toothpick is inserted and comes out clean.
  6. Let cool fully and then slice into 10 each loaf.
  7. Store in a sealed container in fridge for up to 1 week.

***Recipe Notes***

You can top with low carb icing or nuts and seeds. I used 3 tbsp of swerve confectioners with a few tbsp of heavy cream. It dries nice on top after a few hours in the fridge.

Nutrition Per Serving

1 serving = 1 SLICE

Total Fat 6.2g

Total Carbohydrates =7.1g

Dietary Fiber =2.8g

Protein 2.9g

Net carbs per serving: 1.8g

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

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Vegan Mushroom Risotto

I absolutely love mushrooms. This vegan, keto friendly option is perfect for those who are trying to cut the dairy and need a tasty side dish! I make this weekly and it is a staple in my home.

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Vegan Mushroom Risotto

  • Servings: 6
  • Print

Ingredients

  • 4½ cups Cauliflower, “riced”
  • 2 tbsp coconut oil
  • 1/2 lb cremini mushrooms, thinly sliced
  • 1/2 lb Portobello, thinly sliced
  • ¼ cup organic vegetable broth
  • Pink Himalayan salt to taste
  • dash of black pepper to taste
  • 3 tbsp finely chopped chives
  • 4 tbsp coconut cream
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast (optional but SUPER yummy!)

Directions

  1. Place cut cauliflower pieces in a blender and pulse until you get small pieces of “rice”- like cauliflower bits.
  2. Heat 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the mushrooms, and cook until soft, about 3-5 minutes. You want the oil to be dark in colour.
  3. Remove mushrooms and their liquid and set aside.
  4. Add the coconut cream to the pan with the veggie broth and simmer for 1 minute.
  5. Add cauliflower rice, stirring to coat with coconut cream / broth, about 2 minutes. Add garlic powder to the “rice,” and stir until the broth is absorbed, approximately 2 minutes.
  6. Stir in mushrooms, chives, and season with salt and pepper to taste.
  7. Remove from heat, and sprinkle with nutritional yeast, toss and serve. (Optional but SUPER yummy)

***Recipe Notes***

Lower the servings amount and you will lower the carbohydrate value. Nutritional yeast is optional. It provides several healthy benefits, including magnesium, vitamin B and acts sort of like a parmesan substitute, taste wise. 

Nutrition Per Serving

1 serving = 3/4 cup Aprox.

Total Fat 8.7g

Total Carbohydrates =14.2g

Dietary Fiber =6.6g

Protein 9.6g

Net carbs per serving: 7.6g

 

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

book image

KETO BUTTERFINGER CRISPY CRUNCH PIE

It’s here! Finally an amazing treat that is kind of no bake! ( you still have to bake the crust if you want that toasty almond flavour )

It does take some work to make this recipe, a few extra steps but it’s soooo worth it!

You can freeze it and take a slice out of the freezer 30 mins before eating and its kind of like an ice cream cake that way.

You can also substitute the butterfinger with any Keto cookie or bar, just switch the peanut butter to a different nut butter or coconut oil.

I’m literally eating a slice right now as I write this because I couldn’t wait! You can reduce the slice amount or eat less to reduce the net carbs. I think 5 net carbs is worth a whole slice though 🙂 Enjoy my friends!

WATCH THE RECIPE VIDEO HERE

KETO BUTTERFINGER PIE

  • Servings: 12
  • Print

Ingredients

Directions

  1. Preheat oven to 340 Degrees F.
  2. In a bowl, combine the almond flour, coconut flour, butter and fibre syrup until it forms a dough. Press into a greased pie plate and bake for 10-12 minutes until lightly goldenly toasted. Remove from oven and let cool in fridge.
  3. In a stand mixer with the whisk attachment turned to high speed, whip the cream until stiff peaks form. Scoop out and in bowl, set aside.
  4. In the mixer with paddle attachment, cream together the cream cheese, peanut butter and confectioners erythritol. Add the vanilla and salt. Do not over mix. Scoop out into another large bowl.
  5. On a cutting board, cut the butterfinger bars into small chunks. Add these to the peanut butter mixture and fold in gently.
  6. Fold in the whip cream gently until fully combined.
  7. Scoop mixture into the pie crust and top with whatever toppings you want. I used homemade butterscotch syrup, chocolate ganache and extra butterfinger chunks.
  8. Set in fridge overnight to set or at least 2 hours.

***Recipe Notes***

You can serve this immediately, but you want the cream cheese to set to give it the velvety texture. I prefer to let it sit overnight.

Nutrition Per Serving

1 serving = 1 slice

Total Fat 40.6g

Total Carbohydrates =29g

Dietary Fiber =8.7g

Protein 8.5g

Net carbs per serving: 5.5g


DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

book image

KETO BUTTERFINGER / CRISPY CRUNCH BARS

My favourite chocolate bars before I went Keto were crispy crunches and butterfingers. These two combined equals this Keto homemade healthy treat I’ve designed! Its absolutely amazing. Be sure to check out my Butterfinger Crispy Crunch Pie Recipe!

Crunch factor…butterscotch flavour……..chocolatey goodness! At only 1 net carb per bar, I’m in heaven! You will be too!

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WATCH THE RECIPE VIDEO HERE


KETO BUTTERFINGER BARS

  • Servings: 10
  • Print

Ingredients

  • 1/2 cup sugar free chocolate chips
  • 2 tbsp heavy cream
  • 4 tbsp coconut oil
  • 2 tsp caramel extract
  • 2/3 cup Golden erythritol / monk fruit
  • dash of pink Himalayan salt
  • 1/4 cup unsalted butter softened
  • 2 tablespoons cream cheesesoft
  • 1/4 cup organic peanut butter
  • 3 tbsp powdered erythritol

Directions

  1. Preheat oven to 350 Degrees F.
  2. In a small bowl, combine the golden erythritol, 2 tbsp of coconut oil and caramel extract. Spread out onto a baking pan lined with parchment paper. Bake for 7-10 minutes. ALWAYS WATCH THIS STEP. ERYTHRITOL CAN CAUSE A FIRE AND SMOKE A LOT. REMOVE FROM OVEN WHEN IT’S MELTED AND BUBBILY. DO NOT BURN. Place in freezer to cool while working on the next step.
  3. In a stand mixer with the paddle attachment turned to low speed, mix the cream cheese, butter and powdered erythritol until smooth. Add the peanut butter, 2 tbsp of the coconut oil and salt, mix again.
  4. Place in a bowl and remove the tray from freezer when fully cooled.
  5. Gently crumble into quarter sized pieces and gently fold the crunchy bits into the peanut butter mixture.
  6. Spread in a non stick or parchment lined baking dish and spread evenly.
  7. In a small bowl place the chocolate chips and heavy cream and melt in microwave for 20 seconds. Stir until smooth. Pour over peanut butter crunch mixture in dish and smooth out on top fully covering it. Place in fridge for 1 hour.
  8. Remove from fridge and cut into 10 servings.
  9. Store in fridge for up to 1 week in an airtight container.

***Recipe Notes***

Please be careful working with hot erythritol. It can burn and cause fire if unattended.

Nutrition Per Serving

1 serving = 1 Bar

Total Fat 12.1g

Total Carbohydrates =2.9g

Dietary Fiber =1.3g

Protein 2.1g

Net carbs per serving: 1.6g

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

book image

KETO GINGERBREAD COOKIES

These are seriously THE BEST KETO gingerbread cookies you will ever taste!

Great for decorating and easy to work with! DEFINITELY my fav Christmas cookie this year to eat.

KETO GINGERBREAD COOKIES

  • Servings: 24
  • Print

Ingredients

Directions

  1. Preheat oven to 325 Degrees F.
  2. In a stand mixer with the paddle attachment turned to low speed, mix the almond flour, coconut flour, sweetener, spices and salt together until combined.
  • Add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
  • Add the cream cheese, vanilla and maple extract,, molasses and beat for another minute until the dough just begins to form large clumps.
  • knead dough with hands just until it sticks together well. Roll into a ball. Wrap in plastic and chill in the refrigerator for at least 1 hour.
  • Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll out into 1/4 inch thickness. Cut

    cookies using cookie cutters and place on baking mat or parchment paper.

  • Bake cookies on the middle rack for 10-12 minutes. If they are starting to become golden then remove right away.

    Do not burn.

  • Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

***Recipe Notes***

Do not move, touch or bother the cookies when you take them out of the oven. They need to cool to harden. See below for guidance pictures.

Nutrition Per Serving

1 serving = 1 cookie

Total Fat 9g

Total Carbohydrates =2.5g

Dietary Fiber =1g

Protein 1g

Net carbs per serving: 1.5g

DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 40 more holiday recipes in my NEW cookbook Homemade Holidays, available now!

Low Carb Almond Sugar Pinwheel Cookies

These cookies are to die for. I literally couldn’t stop eating them. But that’s okay – at only 1 net carb per cookie- no need to worry about indulging myself.

You can put my famous chia jam in the middle, combine other of my holiday cookie doughs from my new book “Homemade Holiday” .

Or you can just eat them as is because they are soooooo delicious! That sweet almond flavour with a hint of brown sugar just melts in your mouth.

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Low Carb Almond Sugar Pinwheel Cookies

  • Servings: 24
  • Print

Ingredients

Directions

  1. In a stand mixer with the paddle attachment turned to low speed, mix the almond flour, coconut flour, sweetener, and salt together until combined.
  2. Add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
  3. Add the cream cheese, vanilla and almond extract and beat for another minute until the dough just begins to form large clumps.
  4. knead dough with hands just until it sticks together. Divide dough in 3 parts and colour the 2 parts red and green. Roll into balls. Wrap each third in plastic and chill in the refrigerator for at least 1 hour.
  5. Line two large baking sheets with parchment paper or silicone baking mat (I USE THIS ONE). Set aside. When ready to roll, remove and unwrap one dough ball from the fridge.
  6. Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the sheet aside and grab the other dough and repeat un til all 3 are flat.
  7. Remove the first dough sheet from the freezer and remove the top parchment paper. Layer each colour dough evenly centered on top of each other. Using the bottom parchment, roll the dough into a tight log, unpeeling the parchment as you go. Wrap in plastic wrap and put in freezer for 20 mins.
  8. Preheat oven to 325°F.
  9. Remove log from freezer and roll in golden erythritol. Cut with a sharp knife 1/8 – 1/4 inch thick pinwheels. Bake cookies, one sheet at a time, on the middle rack for 10-12 minutes. If they are starting to become golden then remove right away.
  10. Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

***Recipe Notes***

Do not move, touch or bother the cookies when you take them out of the oven. They need to cool to harden. See below for guidance pictures.

Nutrition Per Serving

1 serving = 1 cookie

Total Fat 9g

Total Carbohydrates =2g

Dietary Fiber =1g

Protein 1g

Net carbs per serving: 1g

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DID YOU TRY THIS RECIPE?

I'd love to see! Just snap a photo and hashtag it 
#HEALTHYWHOLESOMEHOMEMADE or tag me 
        @healthywholesomehomemade on Instagram

PhotoEditor_20181213_143319539

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 40 more holiday recipes in my NEW cookbook Homemade Holidays, available now!

Low Carb Festive Layered Dip with Almond Seed Crackers

This dip is so yummy. Its super easy to make and all your guests at your holiday parties will love it!

Low Carb Festive Layered Dip with Almond Seed Crackers

  • Servings: 24
  • Print

Ingredients

  • 8 Oz Cream Cheese
  • 2 Cups Sour Cream
  • 1 Tbsp Taco Seasoning
  • 3 Avocados
  • 2 Cups Organic Low Carb Salsa
  • 2 Cups Marble Cheese
  • 1 Batch of my Best of Keto Crackers (see blog)
  • 4 Tbsp Sunflower seeds
  • 1/4 Cup Pumpkin Seeds shelled
  • 1/4 Cup Almond Flour
  • 2 Tsp Egg White Powder
  • 2 Extra Tbsp Water

Directions

  1. Pre-heat oven to 350°F
  2. In a bowl, mix the best of Keto cracker recipe as stated on my blog, add the sunflower seeds, pumpkin seeds and water. Mix and then add the almond flour and egg powder. Combine well and bake as instructed in the blog recipe. Cool.
  3. In another large bowl, combine the cream cheese at room temperature and sour cream. mix well and then add the taco seasoning. Mix well again. Layer this as your bottom layer in your dip serving bowl.
  4. Cut and scoop out the avocado. Mash it in another bowl until fully pureed. Spread as the second layer in the dip on top of the bottom layer.
  5. Pour the salsa over the avocado, this will help it from turning brown. spread evenly as the third layer.
  6. Grate the cheese and sprinkle on top. Chill for 1 hour and then serve.

***Recipe Notes***

*You can garnish the top of the dip with whatever you would like. I used green peppers, tomato and olives.

Nutrition Per Serving

1 serving = aprox 1 cracker full of dip

Total Fat 13g

Total Carbohydrates 7g

Dietary Fiber 6g

Protein 6g

Net carbs per serving: 1g

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