This is a super easy and delicious lemon herb marinade, that uses only simple pantry ingredients!
This Keto Lemon Herb Chicken can be served over salad, with a veggie side, in a low carb wrap with salad, over cauliflower rice or any other low carb alternative.
I always make extra lemon herb chicken for leftovers, so I have an easy pre-made protein to grab and throw together with pretty much anything. Hope you try it and enjoy it and let me know what you think!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 1 Cookie): Calories: 105, Carbohydrates: 2.9g, Fiber: 1.5g, NET CARBS: 1.4g, Protein: 1g, Fat: 5g ( Servings 12 Large cookies )
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[recipe-maker id=’3579′]
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices in a standard loaf pan:
Per slice: 230 Calories, 20g Fat, 6g Protein, 6 Total Carbs, 4g Fiber,
2g NET CARBS
Keto Lemon Crumble Cheesecake by Noreen’s Keto Kitchen!
Ingredients:
Lemon Cake
3 Large Eggs, at room temperature
1/2 Cup of Coconut flour
1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
1/2 Cup of Butter, melted
1/4 Cup of Full Fat Sour Cream
1/4 teaspoon of Salt
1/2 teaspoon of Baking powder
1/2 teaspoon of Vanilla extract
Lemon Zest of 1/2 a Lemon
Squeeze or 2 of lemon juice
Crumble Topping
1/3 Cup of Coconut flour
1/3 Cup of Swerve/Erythritol/ Monkfruit
1/4 Cup of Butter, softened
1 teaspoon of Cinnamon
Cheesecake Layer
1 cup cream cheese, softened
1/4 cup low carb sweetener (I use Swerve/Erythritol or Monkfruit)
1 egg at room temperature
Lemon zest of 1/2 a lemon
Instructions:
Make the cheesecake layer first. Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth. Mix in the egg, and lemon zest until fully combined. Set aside for later.
CAKE LAYER
Preheat the oven to 350F degrees.
Line a loaf cake tin with parchment paper.
In a large bowl, use an electric mixer to mix together the Low Carb Sweetener, sour cream and melted butter.
Add the eggs, lemon juice, and vanilla extract. Beat on high for at least 2 minutes, we want the eggs to be light and airy.
Stir in the coconut flour, lemon zest, salt, and baking powder. Mix until well combined.
Pour cake batter into parchment lined loaf tin.
Now pour the prepared cheesecake layer onto the lemon cake in the loaf tin.
You can use a butter knife to gently swirl the cake batter and cheesecake layer a little bit. Totally an optional step here.
Prepare the crumble topping.
CRUMBLE TOPPING
Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
Sprinkle the crumble topping over the cake mixture.
Bake for 35-45 minutes until firm and the top is cooked. A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again. *** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Remove from the oven and allow to cool completely.
Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.
Serve with a glass of unsweetened almond/coconut milk, tea or coffee.
Cover the cake and store in the fridge.
***Some Handy Dandy Tips from Noreen’s Keto Kitchen***
Variations: Not a fan of Lemon? Leave it out for a plain but awesome coffee cake. Maybe add some sugar free chocolate chips, blueberries or even a little orange zest and cranberries to the cake batter!!! And some orange zest in the cheesecake layer?? Now I gotta try that! ( It’s only 0.3 g of net carbs for a teaspoon of orange zest!!!) As you can see the possibilities are endless.
*** I made this recipe in a loaf pan but it could easily be made into individual muffins***
*** I would NOT recommend using Stevia in this recipe. I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***
*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!Net Carbs: 2.6 grams
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Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (3 servings): Calories 439 Carbs: 4.7 grams Dietary Fiber: 2.1 grams
Net Carbs: 2.6 grams Fat: 24.7 grams Protein: 48.8 grams
Keto Crispy Chicken Tenders by Noreen’s Keto Kitchen!
Ingredients:
1 Pound of Boneless, Skinless Chicken Breast or Tenders
1.5 Ounces of regular Pork Rinds, crushed
8 Tablespoons of Almond Flour
1/2 teaspoon each of: Salt, Pepper, paprika, garlic powder, & slap yo mama seasoning mix (optional)
Additional Salt & Pepper to season chicken breast
1 Tablespoon of Grated Parmesan cheese (I use the plastic jar stuff, no need to get fancy here)
1 Large egg
Dash of cream or half & half (optional)
1 teaspoon of Brown Mustard
Olive Oil for frying – or any Keto friendly oil such as Avocado or Coconut oil
Cut up the chicken breasts into your desired size; a kitchen scissors makes this easy. If the pieces are a bit uneven in thickness, lightly pound with a meat tenderizer mallet.
Lightly season the chicken pieces with salt & pepper.
In a bowl combine the crushed pork rinds, almond flour, parmesan cheese, and 1/2 teaspoon each of salt, pepper, paprika, garlic powder and slap yo mama seasoning.
To crush the pork rinds, I place them in a ziploc bag and use a rolling pin to roll over the pork rinds, crushing them to a panko breadcrumb consistency. It you want extra crispy chicken, then I would leave the pork rinds in chunkier pieces.
In a separate bowl, combine the egg, mustard and dash of cream/half & half. Give it a good mix.
Time to start cooking!!!
Add enough olive oil to a Large frying pan to just about cover the bottom of the pan. Let the oil heat up for a few minutes on medium heat. In the meantime, you can start coating the chicken.
Dip the chicken pieces, one at a time, into the egg mixture, making sure it is well coated.
Then dip into the pork rind coating, and place on a plate. Continue to coat all pieces with the egg mixture and then the pork rind mixture.
Once the olive oil is warm, gently place the chicken pieces, one at a time into the oil
Cook on medium heat about 5 minutes per side, until golden brown and crispy.
Remove chicken from pan and let drain on a paper towel covered plate.
Winner Winner Chicken Dinner is READY!!!!
Serve with your favorite dipping sauce: no sugar added ketchup or BBQ sauce, mustard, ranch or blue cheese dressing, or my personal favorite Chipotle Dip from Stew Leonard’s (aka as the disney world of grocery stores).
Leftovers can be chopped up and put on a salad, in a fathead bun sandwich or added to a Lettuce wrap.
Variations – This recipe can be easily modified for sooooo many things!
If you want to use this chicken as the base of a Chicken Parmesan dish, I would switch out the paprika for some dried oregano or basil, and maybe add a bit more parmesan to the coating.
For Spicy Chicken tenders, add more slap yo mama seasoning or your own choice of spicy seasonings.
For Buffalo Chicken tenders: after frying the chicken, toss & coat them in buffalo sauce. I always make my own buffalo sauce: equal parts melted butter to Frank’s Original Red Hot sauce for medium spiciness.
Hope you enjoy them as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
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Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
Cut up the chicken breasts into your desired size; a kitchen scissors makes this easy. If the pieces are a bit uneven in thickness, lightly pound with a meat tenderizer mallet. Lightly season the chicken pieces with salt & pepper.In a bowl combine the crushed pork rinds, almond flour, parmasean cheese, and 1/2 teaspoon each of salt, pepper, paprika, garlic powder and slap yo mama seasoning. To crush the pork rinds, I place them in a ziploc bag and use a rolling pin to roll over the pork rinds, crushing them to a panko breadcrumb consistency. It you want extra crispy chicken, then I would leave the pork rinds in chunkier pieces.
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In a separate bowl, combine the egg, mustard and dash of cream/half & half. Give it a good mix. Time to start cooking!!!
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Dip the chicken pieces, one at a time, into the egg mixture, making sure it is well coated. Then dip into the pork rind coating, and place on a plate. Continue to coat all pieces with the egg mixture and then the pork rind mixture
Add enough olive oil to a Large frying pan to just about cover the bottom of the pan. Let the oil heat up for a few minutes on medium heat. In the meantime, you can start coating the chicken.Once the olive oil is warm, gently place the chicken pieces, one at a time into the oil Cook on medium heat about 5 minutes per side, until golden brown and crispy. Remove chicken from pan and let drain on a paper towel covered plate.
Winner Winner Chicken Dinner is READY!!!! Serve with your favorite dipping sauce: no sugar added ketchup or BBQ sauce, mustard, ranch or blue cheese dressing, or my personal favorite Chipotle Dip from Stew Leonard’s (aka as the disney world of grocery stores).
Nutrition information will vary depending on what brands you use. However, here is a general break down of the nutrition info (for 4 servings):
Calories: 230, Total Carbs: 1.5 grams, Dietary Fiber: 0.1 grams, Net Carbs: 1.4 grams, Fat: 19.7 grams, Protein: 8.8 grams.
I can’t take credit for creating this yummy low carb garlic farmer’s cheese spread. I had it once at my boyfriend’s parents house and well, I had to try to recreate it as soon as possible! It has become a staple at my house now. Anytime I make sauteed or roasted pork chops, or grilled chicken, I also make this yummy garlic cheese spread to serve along side my protein. I love dipping my roasted Brussels Sprouts in it! Any leftovers from dinner, can be used as a veggie dip- I personally love dipping sliced radishes in this stuff, but celery would work too.
Keto Garlic Farmers Cheese Spread by Noreen’s Keto Kitchen!
Ingredients:
7.5 ounce block of Farmer Cheese ( I use Friendship brand, pictured below)
Full Fat Sour Cream – about 2-3 heaping Tablespoons ( I mean the utensil and not the measuring spoon)
Low Carb Mayonnaise- 1 heaping Tablespoons ( I mean the utensil and not the measuring spoon)
1/8 teaspoon of Salt, or to taste
1/8 teaspoon of Pepper, or to taste
1 clove of fresh Garlic, crushed (This is pretty essential, garlic powder just won’t cut it here)
Instructions:
In a bowl, combine and mash with a fork, the farmers cheese, mayonnaise, salt, pepper & crushed garlic.
Mix in 2 heaping spoonfuls of the sour cream.
Stir well. We are going for a consistency similar to Ricotta Cheese. If it seems a little too thick add another spoonful of sour cream & mix well.
And that’s it! I like to refrigerate for a bit before serving to let the garlic come alive, but it’s not really necessary.
Serve with any meat, fish or poultry. Leftovers can be used as a veggie dip- I personally love this dip with sliced radishes, but celery or cucumbers are good options too!
Some Recipe Notes:
I use whatever low carb mayo I have on hand; which tends to be more Dirty Keto, because of the soybean oil. I don’t fret too much since I don’t use mayo regularly. If you are strict Keto, then use a Mayo that contains Avacado or Olive oil.
If you can’t find Farmer Cheese, there are tons of recipes on how to make it if you google “How to make Farmer Cheese”. It looks super quick & easy to make. But I buy mine at Stop & Shop or ShopRite, it’s generally located near the sour cream.
Hope you enjoy this recipe as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 10 serving slices from a standard loaf pan:
Per slice: 253 Calories, 22.7g Fat, 4.6g Protein, 6.9g Total Carbs, 4.4g Fiber, 2.5g NET CARBS
This cake is delicious, light and airy (even with all the toppings) and very versatile! You can skip the lemon zest in the cake batter and leave it plain. It then becomes a great coffee cake with crumble topping. Add some sugar free or Lilys Chocolate chips to the plain cake batter and you have choc. chip coffee cake!! YUM!! Leave off the crumble topping and just glaze the lemon loaf with the icing…. Or go crazy like me and do lemon cake, crumble topping and lemon glaze (That is what the nutritional info is based on). However, when I went to go glaze the cake my boyfriend informed me that he already had 2 slices!! So it clearly is optional but a really nice touch. Was I mad that he ate it before I could glaze it? Not at all!!! It’s proof this recipe is a winner!! =)
Keto Lemon Crumb Cake by Noreen’s Keto Kitchen!
Ingredients:
Lemon Cake
4 Large Eggs, at room temperature
1/2 Cup of Coconut flour
1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
1/2 Cup of Butter, softened to room temperature
1/4 Cup of Full Fat Sour Cream
1/4 teaspoon of Salt
1/2 teaspoon of Baking powder
1 teaspoon of Vanilla extract
Lemon Zest of 1 Lemon (leave out for a plain coffee cake batter)
Crumble Topping
1/3 Cup of Coconut flour
1/3 Cup of Swerve/Erythritol/ Monkfruit
1/4 Cup of Butter, softened
1 teaspoon of Cinnamon
1/4 cup of Walnuts, chopped (optional)
Cream Cheese Glaze:
1 oz of Full Fat Cream Cheese, softened
2 Tablespoons of Butter, softened
2 Tablespoons of Swerve/Erythritol/ Monkfruit
1/2 Tablespoon of Lemon Juice (leave out for plain coffee cake glaze)
1 & 1/2 Tablespoons of Half and Half (cream, almond or coconut milk are fine here if not nut free), and maybe a dash more if glaze is too thick
Instructions:
CAKE LAYER
Preheat the oven to 350F degrees.
Line a loaf cake tin with parchment paper.
In a large bowl, use an electric mixer to cream together the Low Carb Sweetener and butter until soft and creamy, about 2-3 minutes.
Add the eggs, sour cream and vanilla extract. Beat on high for at least 2 minutes, we want the eggs to be light and airy.
Stir in the coconut flour, lemon zest, salt, and baking powder. Mix until well combined.
Pour cake batter into parchment lined loaf tin.
Prepare the crumble topping.
CRUMBLE TOPPING
Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
Sprinkle the crumble topping over the cake mixture.
Bake for 35-45 minutes until firm and the top is cooked. A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again. *** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Remove from the oven and allow to cool completely.
Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.
Time to make the glaze! Put all of the ingredients for the glaze into a small pot and heat on low-medium until the sweetener has dissolved and the cream cheese has completely melted, whisking frequently. If you find glaze to be too thick add a dash more of half & half.
My approach to glazing this cake was what I would call the Jackson Pollock , but you can use a piping bag for more precision. Make sure to spread some of the glaze around the side of the cake too!
Let the glaze cool and harden and then it’s ready to eat!!
Serve with a glass of unsweetened almond/coconut milk, tea or coffee.
Cover the cake and store in the fridge long term or on the counter top for a day or two.
***Some Handy Dandy Tips from Noreen’s Keto Kitchen***
Variations: Not a fan of Lemon? Leave it out for a plain but awesome coffee cake. Maybe add some sugar free chocolate chips, blueberries or even a little orange zest and cranberries to the cake batter!!! And some orange zest in the glaze?? Now I gotta try that! ( It’s only 0.3 g of net carbs for a teaspoon of orange zest!!!) As you can see the possibilities are endless.
*** I made this recipe in a loaf pan but it could easily be made into individual muffins***
*** I would NOT recommend using Stevia in this recipe. I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***
*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Here’s my recipe in pictures!!!
Pour cake batter into parchment lined loaf tin. Prepare the crumble topping. Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well. Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs. Sprinkle the crumble topping over the cake mixture. Bake for 35-45 minutes until firm and the top is cooked. Time to make the glaze! Put all of the ingredients for the glaze into a small pot and heat on low-medium until the sweetener has dissolved and the cream cheese has completely melted, whisking frequently. If you find glaze to be too thick add a dash more of half & half.
The glaze ready to top that cake!
My approach to glazing this cake was what I would call the Jackson Pollock , but you can use a piping bag for more precision. Make sure to spread some of the glaze around the side of the cake too! Let the glaze cool and harden and then it’s ready to eat!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of nutrition info for ONE COOKIE (batch made 18 cookies): Calories: 135 Carbs: 2.8 grams Dietary Fiber: 1.3 grams Net Carbs: 1.5 grams Fat: 12.5 grams Protein: 3.6 grams
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I love peanut butter cookies!! These cookies turned out very similar to the ones I made pre-Keto and I am thrilled. They are soft and crumbly and perfect for dipping into beverages!!! **Note: some people consider peanuts/ peanut butter to be Dirty Keto because peanuts are technically a legume and may be inflammatory. Peanuts are relatively low in carbs, so I will indulge in them occasionally in moderation.**
Keto Peanut Butter Cookies by Noreen’s Keto Kitchen!
Ingredients:
2/3 cup All Natural, No Sugar Added Peanut Butter
1/2 cup of Superfine Almond Flour, plus a Tablespoon or so, if you find dough to be too wet
1/2 cup Butter, softened to room temperature
1/2 cup powdered Low Carb Sweetener ( I use Swerve, see note regarding powdered sweetener below)
1 Medium Egg
1 teaspoon of Vanilla Extract
1/2 teaspoon of Baking Powder
Granulated Swerve to coat outside of cookies (Optional)
In a large bowl, use an electric mixer to cream together the peanut butter, butter, and Low Carb Sweetener. Beat until smooth & creamy, a couple of minutes.
Add the egg and vanilla extract and mix well.
Add the almond flour & baking powder to the peanut butter mixture and stir until well combined, dough will start to come together.
Scoop out the cookie dough and roll them between your hands into 1 inch balls. [ If rolling the dough into balls is difficult (dough has gotten too warm) simply pop the dough in the fridge for about 10 minutes. You can even refrigerate or freeze the dough until you are ready to bake.] If the dough seems too wet to you before rolling into balls, add a Tablespoon or so, more of Almond Flour. You want to be careful though, adding to much extra flour will make for dry cookies.
Roll the cookie balls in granulated Low Carb Sweetener. (This is optional)
Place dough balls onto cookie sheet.
With a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
Bake for about 10-12 minutes, until golden brown. Let cool on the baking sheet for at least 5 minutes and then transfer to a wire rack.
Cool completely and store in an airtight container. These will taste better the longer they sit. I find that Sugar alcohol like Swerve, takes a bit longer than regular sugar to set up after baking.
Serve with Coffee, Tea or a glass of Unsweetened Chocolate Almond Milk! YUM!!
If you do NOT have powdered Sweetener, here’s an easy trick! Put the granulated Sweetener in a Nutribullet or blender and pulse for about 10 seconds. Now you have powdered Low Carb “Sugar”!
If you only have granulated Sweetener and no means to powder it, you can go ahead and use it, the texture of the cookie will be a bit more crumbly but still good. The powdered sweetener really helps give a smooth texture to these, so if you can, go with the powdered.
Did the cookies turn out too moist or wet?Here are a couple of things to keep in mind:
Make sure you mix any oil that has gathered on the top of the Peanut Butter jar back into the PB before starting the cookies.
Make sure to cream the Peanut Butter, butter and sweetener really well
It is possible they are a tad under baked, adjust accordingly next time. The cookies should be light to golden brown.
I have noticed with sugar alcohols that they take longer than normal sugar to solidify after being baked. Let the cookies rest overnight, and they will probably dry out a bit. The texture also generally changes a tad, so patience is key here.
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Here is my recipe in pictures!!!
In a large bowl, use an electric mixer to cream together the peanut butter, butter, and Low Carb Sweetener. Beat until smooth & creamy, a couple of minutes.
Add the egg and vanilla extract and mix well.
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Add in the almond flour mixture to the peanut butter mixture and stir until well combined. Add in the almond flour mixture to the peanut butter mixture and stir until well combined. Scoop out the cookie dough and make it into 1 inch balls. Roll the cookie balls in granulated Low Carb Sweetener.
With a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern. Bake for 8-10 minutes. Let cool on the baking sheet for about 5 minutes and then transfer to a wire rack.
Cool completely and store in an airtight container.
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Enjoy with a tall glass of cold unsweetened chocolate almond milk!! Tea or Coffee would work too! 😉
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Hope you enjoy these as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of nutrition info for ONE COOKIE (batch made 24 cookies): Calories: 118 Carbs: 3 grams Dietary Fiber: 1.5 grams Net Carbs: 1.5 grams Fat: 12 grams Protein: 12 grams
I consider these cookies Dirty Keto because I used Sugar Free Hershey’s Chocolate Chips. Those particular chips have malitol, a sweetener which I generally avoid on Strict Keto. However, these chips were on sale, I only used 4 oz to make 24 cookies and I don’t plan to make them regularly. If I switch out the chocolate chips for Lily’s chips or other Keto chocolate, these can easily become Strict Keto. The choice is really up to you and the style in which you Keto. BTW…these were GOOD!!!! So good I had to freeze some so I would not be tempted to eat them for every meal. It has been 6 months since I have had any sort of cookie so I didn’t feel guilty for taking an extra one of these low carb goodies!!
Dirty Keto Chocolate Chip Cookies by Noreen’s Keto Kitchen!
Ingredients:
1 1/4cup of Almond Flour
3 Tablespoons of Coconut Flour
1/4teaspoon of Salt
1/2teaspoon of Baking Soda
1/2 teaspoon of Baking Powder
8 Tablespoons of a Low Carb Sweetener ( I used Swerve)
10 Tablespoons of Butter, softenedto room temperature
1teaspoon of Vanilla Extract
1 Egg
4oz Sugar Free Chocolate Chips of your choice
2 oz of Chopped Walnuts (optional)
Instructions:
Combine Almond Flour, Coconut Flour, Salt, Baking Soda & Baking Powder in a bowl. Stir until well blended. Set aside.
In a large bowl, cream the Butter with an electric mixer until soft, about 2 minutes. Mix in low Carb Sweetener and continue to cream the Butter until it is light and fluffy (at least 5 more minutes). The longer you cream the butter and sweetener together the better.
After 5 minutes, add the Vanilla Extract and Egg. Mix well.
With a spatula, add in half of your Flour Mixture to the creamed butter- stirring until just incorporated. Then stir in the remainder of the flour.
Stir in the Sugar Free Chocolate Chips and Walnuts.
Cover bowl and refrigerate cookie dough for 1 hour.
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Scoop cookie dough into 24 rounds and flatten them slightly with a fork. The cookies will spread a bit during baking. For a crisper cookie, flatten them a lot, for a softer cookie flatten them slightly. You can see how mine look going into the oven in the below pic. I was going for a softer cookie.
Place cookie dough on the parchment lined cookie sheet. Bake the cookies for 8-10 minutes.
My first batch were a tad too brown (still very edible) at 10 minutes and just about right at 8 minutes. So watch your oven carefully as it will vary and cookies go from under cooked to over cooked very quickly.
Allow the cookies to cool about 5 minutes on the baking trays before transferring to a cooling rack. If cookies are too crumbly to move, allow them to cool completely on the baking sheet before transferring. They will firm up nicely as they set and cool.
Store the Keto Kookies in an airtight container. I left mine in the cupboard but refrigerating or freezing should be okay as well.
Serve with a cup of Irish Tea with a splash of cream or a cold glass of unsweetened chocolate almond milk and I am happy!!
Hope you enjoy these as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Going into the oven!!!Serve with a glass of unsweetened chocolate almond milk and I am happy!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices in a standard loaf pan:
Per slice: 231 Calories, 20g Fat, 6g Protein, 8g Total Carbs, 4g Fiber, 4g Net Carb
Keto Blueberry Coffee Cake with a Cheesecake Layer by Noreen’s Keto Kitchen!
Servings: 12
Ingredients
Blueberry Cake
5Eggsseparated
1/2Cup Coconut flour
1/2Cup Swerve/Erythritol/Monkfruit
1/2Cup Butter, softened
1/4teaspoonSalt
1/2teaspoonBaking powder
1teaspoonVanilla extract
1 pint of fresh blueberries (crushed or quickly pulsed in a blender/nutribullet so that some juice is rendered. If you want to leave em whole that’s fine too but I really like the blue hue the juice adds to the cake)
Cheesecake Layer
8oz Cream Cheese, softened
1/4cup Swerve/Erythritol/ Monkfruit
1Egg
1teaspoonVanilla extract
Crumble Topping
1/3Cup Coconut flour
1/3Cup Swerve/Erythritol/ Monkfruit
1/4Cup Butter,softened
1teaspoonCinnamon
Instructions
CAKE LAYER
Preheat the oven to 375F degrees.
Line a loaf cake tin with parchment paper.
In a bowl, mix the Low Carb Sweetener and butter together until soft and creamy.
Add the egg yolks and vanilla extract and stir thoroughly. Then add the blueberries.
Add the coconut flour, salt, baking powder and beat until combined.
In another bowl, whisk the egg whites until stiff.
Gently fold the egg whites into the cake mixture.
Spoon half of the cake batter mixture into the baking tin and smooth evenly.
CREAM CHEESE LAYER
In a bowl, add the softened cream cheese and beat together with the Low Carb Sweetener.
Add the egg and vanilla extract and beat well until smooth.
Spoon this mixture over the cake mixture into the cake tin.
Add the other half of the cake mixture over the cream cheese layer and smooth again.
CRUMBLE TOPPING
Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
Sprinkle the crumble topping over the cake mixture.
Bake for 40-50 minutes until firm and the top is cooked. A knife inserted into the center should come out mostly clean, if there is a lot of batter, then bake another 5 minutes and knife test again.
Remove from the oven, allow to cool completely, then place in the fridge to firm up. This tasted AMAZING the next day, after it had a chance to firm up and all the flavors really melded together.
Some Handy Dandy Tips from Noreen’s Keto Kitchen:
*** If you are not a fan of blueberries, you could do a pumpkin variation. Leave out the blueberries and add 1Cup Pumpkin puree & 1teaspoonPumpkin pie spice***
*** I made this recipe in a loaf pan but it could easily be made in a 8-9 inch round cake pan or rectangle pan or even into individual muffins***
*** I would NOT recommend using Stevia in this recipe. I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***
*** I have only made this with fresh blueberries but I see no reason why frozen berries wouldn’t work in this recipe. I would let them thaw a little bit before adding them to the cake***
***If you want to lower the carb count of this recipe, you could decrease the amount of blueberries you use. This cake is TURBO blueberryish and that was what I was going for!***
*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details):
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Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3 Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams
Keto Cheesecake Brownies by Noreen’s Keto Kitchen
Servings: 16
INGREDIENTS:
Cheesecake Layer
1 cup cream cheese softened
1/4 cup low carb sweetener (I use Swerve/Erythritol or Monkfruit)
1 egg at room temperature 1 teaspoon vanilla extract
Brownie Layer
1/2 cup Superfine Almond Flour
3 Eggs at room temperature
12 Tablespoons of butter, softened
1/4 cup dark cocoa powder
2 oz of unsweetened baking chocolate coarsely chopped
3/4 cup low carb sweetener (Swerve/Erythritol or Monkfruit)
1/2 teaspoon of baking powder
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides.
Cheesecake Layer
Make the cheesecake layer first. Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth. Mix in the egg and vanilla until fully combined. Set aside for later.
Brownie Batter
In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave.
Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
In a big bowl crack the 3 eggs and beat them with the mixer for about 30 seconds.
Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.
Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
Pour 2/3 of the mixture into the parchment lined prepared pan, followed by all of the cheesecake layer.
Add the remaining brownie batter in dollops onto the cheesecake layer and swirl the two batters together using a knife.
Bake for 15-25 minutes or until the center is just set and still a bit wiggly jiggly.
The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark. A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter. If it’s not done, bake another 5 minutes and test again with the knife.
***I would almost always rather they be a tad under cooked than over cooked. Overcooked will produce a drier, more cake like brownie, than the dense and fudgey ones I am after.***
Allow to cool completely on a rack. Refrigerate for a few hours or overnight to set the cheesecake.
Lift the brownies out of the pan using the edges of the parchment paper and cut into desired size.
Store in the fridge. Let sit out a few minutes before devouring, as it lets the cheesecake layer soften slightly. If you completely lack self-control, they freeze amazingly well!
Hope you enjoy them as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
This crust can be used for pumpkin pie, any fruit or cream pies, lemon méringue pie, pecan pie, quiche, and anything else you can imagine up! For a savory pie crust, simply leave out the sweetener, and you can add any spice or dried herbs of your choice.
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for one serving (recipe makes 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3 Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 1 Cinnamon Roll): Calories: 210, Carbohydrates: 4g, Fiber: 1g, NET CARBS: 3g, Protein: 7g, Fat: 18g
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For extra gooey Cinnamon Rolls, heat the Icing ingredients in a small saucepan. Once melted, poke holes in the cinnamon buns using a fork, then pour the warm icing all over the top. This will seep down into the cinnamon rolls. I did this and also topped mine with unsweetened shredded coconut and chopped walnuts, and broiled briefly to toast the coconut.
[recipe-maker id=’3531′]
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Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 1 Tablespoon serving): Calories 65 Carbs: 1g Fat: 7g Protein: 1g
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[recipe-maker id=’3479′]
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for 3 servings: Calories 187, Fat 18g, Protein 3g, Carbohydrates 6g, Fiber 3.5g, NET CARBS: 2.5 grams
Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices in a standard loaf pan:
Per slice: 213 Calories, 19.2g Fat, 6g Protein, 6.1 Total Carbs, 3.6g Fiber,
I NEVER ate Brussels Sprouts growing up. I refused to even try them. It’s taken me 30+ years and a lot of pestering from my partner, to actually give them a try. But once I did – I was hooked!!! These little green globes of goodness are soooo healthy, soooo tasty and make a great side dish to Pork, Chicken, Beef, Salmon, etc.!
Prep time: 5 MINUTES
Cook time: 30-40 MINUTES
INGREDIENTS: 1 pound of frozen Brussels Sprouts 2 Tablespoons Extra Virgin Olive Oil 3 Tablespoons Balsamic Vinegar or Apple Cider Vinegar Pink Himalayan Salt, Ground Black Pepper & Garlic Powder, to season liberally to taste
Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season generously with salt, pepper and garlic powder.
Pour Brussels Sprouts onto a large foil lined baking sheet and roast for 30 to 40 minutes or until sprouts are tender on the inside but brown and crispy on the outside.
Make sure you stir them a few times while they are roasting in the oven. Serve warm with your favorite Keto protein/meat!!
**** Sometimes, I can only find a 12oz bag of frozen Brussels Sprouts, so I just use that and keep all the other ingredients/measurements the same. You can use fresh sprouts but you will have to prep them first: wash, cut off hard stem pieces, cut in half if sprouts are very big. I personally like the frozen ones because they are consistent in size and will roast more evenly. ****
If you WANT DAIRY in your pumpkin pie, please see the Variations Note below for those instructions!
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of ONE SLICE (out of 8 servings): Calories: 258 Net Carbs: 4.75 grams Fat: 20.5 grams Protein: 8.75 grams
I have made many different Pumpkin Pies over the years. Gluten & carb filled, gluten free but with sugar, and gluten free/dairy free. But this attempt at a Keto/Gluten Free/Dairy Free/Sugar Free Pumpkin Pie was a lot easier than I anticipated! This pie set up beautifully and was devoured by my Non- Keto but Gluten Free family. They said it got better the longer it set in the fridge. So this would be something you could definitely make a day or 2 before Thanksgiving to free up your time on Turkey Day.
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Keto & Dairy Free Pumpkin Pie by Noreen’s Keto Kitchen!
Servings: 8 slices from a 9-Inch Pie
Ingredients
Pie Crust:
2 cups of Superfine Almond Flour
1Medium Egg
2 Tablespoons of Lard (cold from the fridge) (You could use coconut oil here)
1/2 Tablespoon of Cinnamon (or to taste if you like it spicier)
1 Tablespoon of Swerve Low Carb Sweetener or Monkfruit
1/4 teaspoon of Salt
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Pumpkin Pie Filling:
1 2/3cups of Canned Pumpkin Puree (make sure to get one without any added sugars/starches, etc.)
8Tablespoons of Swerve Low Carb Sweetener or Monkfruit
3teaspoons ofPumpkin Pie Spice Mix (or to taste if you like it spicier)
1 1/2 teaspoons of Cinnamon (or to taste if you like it spicier)
2 Medium Eggs
1cup ofUnsweetened Coconut Milk or Unsweetened Almond Milk
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Instructions:
For the Pie Crust:
Preheat oven to 400F.
In a medium bowl, add the Almond Flour, Salt, Cinnamon and mix until well blended.
Next, add the cold Lard & Egg to the Almond Flour mixture.
Use a fork or pastry blender to mix & mash the Lard & Egg into the dry ingredients.
The mixture will start to resemble crumbly breadcrumbs.
Continue mixing until the pie dough starts to come together. Use your hands to gently kneed the dough to form a ball.
Put the pie dough in between 2 pieces of parchment paper and roll it into a circular shape a bit bigger than your pie dish. I used a 9-Inch pie dish for this recipe.
Remove the top piece of parchment paper and flip the pie crust over into your pie dish, releasing the dough from the parchment.
If it breaks or falls apart at all, use your fingers to shape the dough back into place. This pie dough is very forgiving so don’t be scared of it! (Pics Below)
Set the prepared pie crust aside and start on the filling.
For the Pumpkin Pie Filling:
Add the Pumpkin Puree, Low Carb Sweetener, Pumpkin Pie Spice Mix and Cinnamon to a large bowl.
Mix with a whisk or electric mixer until it is well combined, about 30 seconds or so.
Next, add in the Coconut or Almond Milk and mix until well combined.
Add your 2 eggs and whisk it well again, for about a minute.
Pour the pumpkin pie filling into the prepared 9- Inch Pie Crust.
Bake for about 40-45 minutes. The center may look a little wet but should only be slightly jiggly. If the crust is browning to quickly, lightly drape the pie with a piece of aluminum foil.
Remove from the oven and let cool. When completely cool, place in refrigerator, tightly covered for at least 3-4 hours, or even overnight.
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Variations:
To make this recipe WITH DAIRY, simply substitute out the Lard in the crust for cold butter and use heavy cream in the pie filling instead of the coconut or almond milk. The measurements will remain the same as the non-dairy version.
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
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Pie Crust: Use a fork or pastry blender to mix & mash the Lard & Egg into the dry ingredients. The mixture will start to resemble crumbly breadcrumbs.Continue mixing until the pie dough starts to come together. Use your hands to gently kneed the dough to form a ball.
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Pie Crust: If it breaks or falls apart at all, use your fingers to shape the dough back into place. This pie dough is very forgiving so don’t be scared of it!Pie Filling: Add the Pumpkin Puree, Low Carb Sweetener, Pumpkin Pie Spice Mix and Cinnamon to a large bowl. Mix with a whisk or electric mixer until it is well combined, about 30 seconds or so. Next, add in the Coconut or Almond Milk and mix until well combined. Add your 2 eggs and whisk it well again
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Pour the pumpkin pie filling into the crust prepared 9- Inch Pie Dish. Bake for about 40-45 minutesOut of the oven and ain’t that a Pretty Keto/ Dairy Free Pumpkin Pie!!!
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Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details):
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the bars. However, here is a general break down of the nutrition info for 16 servings: Per Bar- 242 Calories, 20g Fat, 7g Protein, 6 Total Carbs, 3g Fiber, 3g NET CARBS
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Keto Cookie Cheesecake Bars by Noreen’s Keto Kitchen & Life!
Ingredients
Cheesecake Layer:
16 ounces of Full Fat Cream Cheese, softened to room temperature
3 Medium Eggs, at room temperature
1/2 cup of Low Carb Sweetener ( I use Swerve, Monk Fruit, or Xylitol)
Nutrition information will vary depending on what brands of ingredients you use and the size of your cookies. However, here is a general break down of nutrition info for ONE COOKIE (recipe makes about 4 dozen medium size cookies): Calories: 118 Carbs: 3 grams Dietary Fiber: 1.5 grams Net Carbs: 1.5 grams Fat: 12 grams Protein: 12 grams
Keto Pumpkin Spice Cookies by Noreen’s Keto Kitchen & Life!
INGREDIENTS:
2 cups of Superfine Almond Flour
1/2 cup of Coconut Flour
2 teaspoons of Baking Powder
3/4 cup of Canned Pumpkin
2 sticks of Butter, softened to room temp.
2 Eggs
2 teaspoons of Vanilla Extract
1/2 cups of Brown Swerve, packed
1/2 cup of Granular Swerve
1-2 teaspoons of Pumpkin Spice Seasoning Mix
2 teaspoons of Cinnamon
I added some SF chocolate chips to a dozen of these cookies, that’s what is pictured above =)
1 egg at room temperature
As an Amazon Affiliate Associate I earn a small commission from qualifying purchases
Noreen’s Keto Kitchen & Life 