Snacks

No-Bake Sugar Free Jello Cheesecake

February 13, 2019 by officially gluten free 2 Comments

No-Bake Sugar Free Jello Cheesecake

This Low Carb No-Bake Sugar Free Jello Cheesecake is incredibly Light and Fluffy! It’s much lighter than Traditional Cheesecake and is really Quick and Easy to Make. It only uses a few Ingredients and can be made with any flavour of Sugar Free Jello, making it Perfect for any Occasion. We made Cherry for Valentine’s Day!

To make this delicious No-Bake Sugar Free Jello Cheesecake, you use a food processor, ground the pecans until very fine. Then in a frying pan over medium heat, brown the ground pecans with the almond flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the heat and add the sweetener and melted butter. Mix until combined. Line or grease a springform pan or pie dish. Then press the nut mixture into the bottom of the pan. Place the prepared crust in the fridge while the cheesecake is prepared.

Then in a large mixing bowl, whip the whipping cream and 1/4 cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with 1/2 cup cream cheese. Mix until smooth.

Then slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined. Pour the jello cheesecake over the prepared crust, then refrigerate for 1 hour.

No-Bake Sugar Free Jello Cheesecake

This recipe for No-Bake Sugar Free Jello Cheesecake is really quick to whip up. It’s Gluten free, Low Carb and Dirty Keto. What is Dirty Keto? Dirty keto means sticking to keto macros, but without emphasizing on whole foods in particular. This is essentially the same thing as the “If it fits your macros” approach. This means that your 20 g net carbs could come from anything. If you’re not into “Dirty Keto”, you can find several natural Jello recipes on the internet.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

No-Bake Sugar Free Jello Cheesecake

Ingredients

For the Sugar Free Jello Cheesecake:

2 pkg Sugar Free Jello

1 Cup Boiling Water

3/4 Cup Cream Cheese, divided

1 1/2 Cup Whipping Cream

For the Low Carb Crust:

1/2 Cup Pecans (ground)

1/4 Cup Almond Flour

1 Tbsp Sweetener (Powdered Swerve)

2 Tsp Butter (melted)

Directions

1. In a food processor, ground the pecans until very fine. Then in a frying pan over medium heat, brown the ground pecans with the almond flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the heat and add the sweetener and melted butter. Mix until combined.

2. Line or grease a springform pan or pie dish. Then press the nut mixture into the bottom of the pan. (using plastic wrap or waxed paper helps) Place the prepared crust in the fridge while the cheesecake filling is prepared.

3. In a large mixing bowl, whip the whipping cream and 1/4 cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with 1/2 cup cream cheese. Mix until smooth. Then slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined.

4. Pour the jello cheesecake over the prepared crust, then refrigerate for 1 hour.

Recipe Notes:

– I used Two 11.2 g packages of Sugar Free Cherry Jello.

– The pecans can be crushed in a ziplock bag, if you don’t have a food processor. Using a heavy cup or rolling pin will help get it extra fine.

– The Cheesecake will work without a crust. You can skip the crust altogether and put the cheesecake filling into small glasses or bowls or you can use a springform pan or pie dish lined with waxed paper.

– If using a single serving blender to blend the jello, you may need to let to liquid cool a little bit before blending or use the vent if your blender has one. A smaller blender is at risk for over heating if the liquid is too hot. Blending while hot didn’t seem to bother my larger 12 cup blender.

– The jello and cream cheese can be blended with a mixer instead of a blender. Use a large bowl if possible because it gets messy.

– The Sugar Free Jello can be replaced with 2 boxes of non sugar free Jello.

– You can use store bought low carb whipped cream if you prefer. Use 2 cups prepared whipped cream in place of the 1 1/2 cup of Whipping Cream and 1/4 cup of Cream Cheese.

– Putting the Cheesecake in the freezer instead of the fridge will speed up the set time. 15 – 20 minutes in the freezer should be enough.

– Making the cheesecake in single serve portions will help it set faster also.

– Use 1 Tbsp of granulated sweetener in place of the swerve if needed.

This recipe makes 10 Slices of No-Bake Sugar Free Jello Cheesecake.

Nutritional Info

1 Batch of No-Bake Sugar Free Jello Cheesecake = 10 Servings

Each Serving / 1/10 of Cheesecake (without whipped topping) =

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If you liked this recipe for No-Bake Sugar Free Jello Cheesecake, You may also like these recipes:

Keto Raspberry Cheese Turnovers

Low Carb French Toast Casserole

Keto Chicken Quesadilla

Fathead Sour Cream and Chive Crackers

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No-Bake Sugar Free Jello Cheesecake

Save Print

Prep time

15 mins

Cook time

4 mins

Total time

19 mins

No-Bake Sugar Free Jello Cheesecake

Author: Lyndsay Baker

Recipe type: Sugar Free Cheesecake

Cuisine: American

Serves: 10 slices

Ingredients

For the Sugar Free Jello Cheesecake:
2 pkg Sugar Free Jello
1 Cup Boiling Water
¾ Cup Cream Cheese, divided
1½ Cup Whipping Cream
For the Low Carb Crust:
½ Cup Pecans (ground)
¼ Cup Almond Flour
1 Tbsp Sweetener (Powdered Swerve)
2 Tsp Butter (melted)

Instructions

In a food processor, ground the pecans until very fine. Then in a frying pan over medium heat, brown the pureed pecans with the almond flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the heat and add the sweetener and melted butter. Mix until combined.
Line or grease a springform pan or pie dish. Then press the nut mixture into the bottom of the pan. (using plastic wrap or waxed paper helps) Place the prepared crust in the fridge while the cheese is prepared.
In a large mixing bowl, whip the whipping cream and ¼ cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with ½ cup cream cheese. Mix until smooth. Then slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined.
Pour the jello cheesecake over the prepared crust, then refrigerate for 1 hour.

Keto Herb and Garlic Crackers

January 26, 2019 by officially gluten free Leave a Comment

Keto Herb and Garlic Crackers

These Easy Gluten Free & Keto Herb and Garlic Crackers are Bursting with Flavour! The Deliciously Crunchy Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb.

To make these tasty Keto Herb and Garlic Crackers you start by melting the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.

In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder and 1/2 a Tsp of salt. Let simmer for 5 minutes. Then between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Bake for 12 – 14 minutes, flipping the crackers half way. Make sure to watch them closely.

Keto Herb and Garlic Crackers

This Recipe for Keto Herb and Garlic Crackers is one of my favourite Keto Recipes. The Crackers are so Satisfying and are a Perfect Low Carb Substitute for Chips. My Family Loves them with Cheddar Cheese Slices or Dipped in one of Our Favourite Low Carb Dips. I used a pre mixed italian herb mix but you could use make your own mix if you Prefer too. To make your own Italian Herb Mix, use 1 Tsp Basil, 1 Tsp Parsley, 1 Tsp Oregano. I also used a Cookie Cutter to Cut out my Crackers. You could use a Knife to cut out Squares if you’d like to.

Haven’t heard of The ketogenic diet (often called keto)? It’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!! It’s Made With a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust, Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

Keto Herb and Garlic Crackers

Ingredients

1 3/4 Cups Mozzarella Cheese, Shredded

2 Tbsp Sour Cream

1 Egg

1/4 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tbsp Italian Herb mix

2 Tsp Garlic Powder (divided)

1 Clove Garlic

4 Tbsp Butter

1 Tsp Salt (divided)

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined.

2. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.

3. In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder and 1/2 a Tsp of salt. Let simmer for 5 minutes. (I removed most of the minced garlic at this point and saved it for the herb and garlic spread.)

4. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.

5. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Then use a toothpick to poke some holes in the crackers. Bake for 12 – 14 minutes, flipping the crackers half way. Make sure to watch them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.)

Recipe Notes:

– Make Sure to Use Parchment Paper NOT Wax Paper.

– Getting them as thin as you can and cooking them for a minute or 2 longer, will help to get them crispier.

– Make sure there’s a little space between the crackers while baking helps to get them crispier too.

– How long you microwave the cheese for, depends on how powerful you microwave is. My rule of thumb is to melt cheese in increments of 30 seconds and stir. I did 2, 30 seconds and an extra 15.

– Keeping the dough cold and rolling it out quickly, before it heats up to much will help keep get it extra thin.

– To make your own Italian Herb Mix, use 1 Tsp Basil, 1 Tsp Parsley, 1 Tsp Oregano.

– Use the remaining minced garlic from the garlic butter to make a delicious herb and garlic cream cheese spread. Use 1/4 cup of cream cheese, 1 Tbsp Italian Herb mix 1 Tsp garlic powder and the leftover garlic from the butter mixture.

– I rolled half of the dough at a time, which made it easier to get it thinner.

This recipe makes 40 Keto Herb and Garlic Crackers | 1 Serving = 4 Crackers

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If you liked this recipe for Keto Herb and Garlic Crackers, Then you may also like these recipes:

Keto Chicken Quesadilla

Fathead Sausage Rolls

Low Carb French Toast Casserole

Keto Sour Cream and Chive Crackers

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Keto Herb and Garlic Crackers

Save Print

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Keto Herb and Garlic Crackers

Author: Lyndsay Baker

Recipe type: Low Carb Crackers

Cuisine: American

Serves: 40 Crackers

Ingredients

1¾ Cups Mozzarella Cheese, Shredded
2 Tbsp Sour Cream
1 Egg
¼ Cup Almond Flour
¼ Cup Coconut Flour
1 Tbsp Italian Herb mix
2 Tsp Garlic Powder (divided)
1 Clove Garlic
4 Tbsp Butter
1 Tsp Salt (divided)

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined.
Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.
In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder and ½ a Tsp of salt. Let simmer for 5 minutes. (I removed most of the minced garlic at this point and saved it for the herb and garlic spread.)
Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.
Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Then use a toothpick to poke some holes in the crackers.Bake for 12 – 14 minutes, flipping the crackers half way. Make sure to watch them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.)

Keto Sour Cream and Chive Crackers

October 14, 2018 by officially gluten free 35 Comments

Keto Sour Cream and Chive Crackers

These Deliciously Crunchy Keto Sour Cream and Chive Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb. If you love Low Carb Recipes, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

To Make these Delicious Keto Sour Cream and Chive Crackers, you melt the shredded mozzarella in a frying pan over medium heat. Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 – 10 minutes. Place the dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.

Keto Sour Cream and Chive Crackers

This Recipe For Keto Sour Cream and Chive Crackers is one of my favourite Keto Recipes. The Crackers are so Satisfying and are a Perfect Low Carb Substitute for Sour Cream and Onion Chips. My Family Loves them with Cheddar Cheese Slices or Dipped in one of Our Favourite Low Carb Dips. I used Freeze Dried Chives but you could use Fresh if you Prefer too. I also used a Cookie Cutter to Cut out my Crackers. You could use a Knife to cut out Squares if you’d like to.

Keto Sour Cream and Chive Crackers

Ingredients

1 3/4 Cups Mozzarella Cheese, Shredded

2 Tbsp Sour Cream

1 Egg

1/4 Cup Almond Flour

1/4 Cup Coconut Flour

2 Tbsp Chives

2 Tbsp Butter

1/8 Tsp Salt

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined.

2. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.

3. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 – 10 minutes, watching them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.)

Note: Make Sure to Use Parchment Paper NOT Wax Paper.

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This recipe makes 60 Keto Sour Cream and Chive Crackers | 1 Serving = 4 Crackers

If you liked this recipe for Keto Sour Cream and Chive Crackers, Then you may also like these recipes:

Keto Sausage Rolls

Keto Beef Enchiladas

Keto Chicken Quesadilla

Jalapeno Bacon Bombs

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Keto Sour Cream and Chive Crackers

5.0 from 1 reviews

Keto Sour Cream and Chive Crackers

Save Print

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Author: Lyndsay Baker

Recipe type: Keto Crackers

Cuisine: American

Serves: 60 Crackers

Ingredients

1¾ Cups Mozzarella Cheese, Shredded
2 Tbsp Sour Cream
1 Egg
¼ Cup Almond Flour
¼ Cup Coconut Flour
2 Tbsp Chives
2 Tbsp Butter
⅛ Tsp Salt

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and chives to the cheese mixture. Mix until well combined.
Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.
Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted butter, then sprinkle with salt. Bake for 8 - 10 minutes, watching them closely. (Place any dough scraps back in the fridge for another 10 - 15 minutes before rolling out again.)
Note: Make sure to Parchment Paper NOT Wax Paper.

Gluten Free Vanilla Pudding Cookies

October 6, 2018 by officially gluten free 1 Comment

Gluten Free Vanilla Pudding Cookies

These Soft and Chewy Gluten Free Vanilla Pudding Cookies are The PERFECT Gluten Free Chocolate Chip Cookie!!!! These Tried, Tested and True Cookies are Loaded with Chocolate Chunks and Subtle Vanilla Flavour. The Best Part is, These Incredibly Easy-To-Make Cookies can be Made in Under 30 Minutes!

To make these delicious Gluten Free Vanilla Pudding Cookies, you use a large mixing bowl to mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix and the egg. Then mix until it’s well combined. Stir in the rice flour, potato starch and baking soda. Then stir in the chocolate chunks. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes. Remove From the pan immediately.

Gluten Free Vanilla Pudding Cookies

These soft and chewy Gluten Free Vanilla Pudding Cookies are really easy to make. I always use margarine instead of butter, when making cookies. That and the Instant Vanilla Pudding Mix are the Secrets to the Perfect Gluten Free Chocolate Chip Cookies! If you only have butter on hand, it will work too. Just be sure to combine it with the sugar extra well. These Gluten Free Chocolate Chip Cookies will stiffen up if left out but putting them in an air tight container will make them soft and chewy. I use 70 % Cocao Chocolate Chunks but you can use whichever Chocolate you prefer.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another delicious Gluten Free Recipe for the Holidays, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free Vanilla Pudding Cookies

Ingredients

1/2 Cup Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Cup Rice Flour

1/4 Cup Potato Starch

1 Tsp Baking Soda

3/4 Cup Chocolate Chunks

Directions

1. Pre heat oven to 350 F. In a large bowl mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix. Add the egg, then mix well. Stir in the rice flour, potato starch and baking powder and baking soda. Then stir in the chocolate chunks.

2. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes. Remove From the pan immediately.

Recipe Notes:

Store in an air tight container.

Potato Starch may be switched for Tapioca or Corn Starch.

This Recipe Makes 20 Gluten Free Vanilla Pudding Cookies.

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If you liked this recipe for Gluten Free Vanilla Pudding Cookies, then you may also like these recipes:

Gluten Free Butter Tarts

Gluten Free Blueberry Loaf

Two Bite Cherry Brownies

Unicorn Chips With Rainbow Dip

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Gluten Free Vanilla Pudding Cookies

Save Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Lyndsay Baker

Recipe type: Gluten Free Cookies

Cuisine: American

Serves: 24 cookies

Ingredients

½ Cup Margarine
¼ Cup White Sugar
¼ Cup Brown Sugar
½ Cup of Instant Vanilla Pudding Mix
1 Egg
1 Cup Rice Flour
¼ Cup Potato Starch
1 Tsp Baking Soda
¾ Cup Chocolate Chunks

Instructions

Pre heat oven to 350 F. In a large bowl mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix. Add the egg, then mix well. Stir in the rice flour, potato starch and baking soda. Then stir in the chocolate chunks.
Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes.

Jalapeno Bacon Bombs

September 13, 2018 by officially gluten free 1 Comment

Jalapeno Bacon Bombs

These Creamy Keto & Gluten Free Jalapeno Bacon Bombs are Perfect for Game Day!!!! The Tasty Little Morsels are Really Easy to Make and are Packing Just the Right Amount of Heat. They Can Be Made Ahead of Time, Which Makes Preparing for Game Day that Much Easier. I found these Jalapeno Bacon Bombs are nice change from Bacon Wrapped Jalapeños but Equally as Tasty!

In a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined then set aside. Cut the bacon slices in half then lay them in a t shape using a mini muffin pan or baking pan. Place 1 Tbsp of the jalapeno cream cheese mixture onto the centre of the t’s.

Tightly wrap the edges of the bacon over the cream cheese, then use a tooth pick to secure it. If using a mini muffin pan – Bake for 5 – 7 minutes – then transfer to a baking pan and bake for another 20 -25 minutes or until the bacon is crispy. ( The mini muffin pan is help keep their shape but this step can be skipped) Drain off the fat a few times throughout baking. If you’re using a baking pan bake for 25 -30 minutes, turning them a few times throughout, also pour off the grease when turning.

Jalapeno Bacon Bombs

To make these Jalapeno Bacon Bombs I used Pickled Jalapenos. I used them because I prefer the taste and texture. You could use fresh Jalapeños instead. I would roast them in the oven a little before adding them to the cream cheese. Also you could use Mozzarella Cheese instead of Havarti if you’d like to. I used a mini muffin pan to help them keep they’re shape. I only used the muffin pan for the first 5 minutes or so of baking so that the would hold they’re shape a bit better. I then moved the bacon bombs to a baking pan to finish baking. This just made it a bit easier to pour off the grease. You could easily skip this step and bake them in a baking pan from the beginning, if you prefer too.

Jalapeno Bacon Bombs

Ingredients

12 Slices Bacon

3/4 Cup Cream Cheese

1/4 Cup Pickled Jalapeños (diced)

1/4 Cup Shredded Havarti Cheese

Directions

1. Preheat oven to 400 F. Then in a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined then set aside.

2. Cut the bacon slices in half then lay them in a t shape using a mini muffin pan or baking pan. Place 1 Tbsp of the jalapeno cream cheese mixture onto the centre of the t’s. Tightly wrap the edges of the bacon over the cream cheese, then use a tooth pick to secure it.

3. If using a mini muffin pan – Bake for 5 – 7 minutes – then transfer to a baking pan and bake for another 20 -25 minutes or until the bacon is crispy. ( The mini muffin pan is help keep their shape but this step can be skipped) Drain off the fat a few times throughout baking.

If you’re using a baking pan bake for 25 -30 minutes, turning them a few times throughout, also pour off the grease when turning.

This recipe makes 12 Jalapeno Bacon Bombs.

Nutritional Info – 1 Batch (12) of Jalapeno Bacon Bombs = 4 Servings

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If you liked this recipe for Jalapeno Bacon Bombs, Then you may also like these recipes:

Keto Snickerdoodle Woopie Pies

Keto Beef Enchiladas

Keto Buffalo Chicken Taquitos

Keto Oven Fried Pickles

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Jalapeno Bacon Bombs

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Jalapeno Bacon Bombs

Author: Lyndsay Baker

Recipe type: Appetizer

Cuisine: American

Serves: 12 Bombs

Ingredients

12 Slices Bacon
¾ Cup Cream Cheese
¼ Cup Pickled Jalapeños
¼ Cup Shredded Havarti Cheese

Instructions

Preheat oven to 400 F. Then in a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined then set aside.
Cut the bacon slices in half then lay them in a t shape using a mini muffin pan or baking pan. Place 1 Tbsp of the jalapeno cream cheese mixture onto the centre of the t's. Tightly wrap the edges of the bacon over the cream cheese, then use a tooth pick to secure it.
If using a mini muffin pan - Bake for 5 - 7 minutes - then transfer to a baking pan and bake for another 20 -25 minutes or until the bacon is crispy. ( The mini muffin pan is help keep their shape but this step can be skipped) Drain off the fat a few times throughout baking.
If you're using a baking pan bake for 25 -30 minutes, turning them a few times throughout, also pour off the grease when turning.
This recipe makes 12 Jalapeno Bacon Bombs.

Keto Pumpkin Cinnamon Rolls

September 4, 2018 by officially gluten free 2 Comments

Keto Pumpkin Cinnamon Rolls

These Gluten & Sugar Free, Keto Pumpkin Cinnamon Rolls are Made with a Delicious Low Carb Fathead Dough. It’s a Mozzarella Cheese Based Dough that’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Fathead Nacho Chips or can be used to Make These Tasty Pumpkin Cinnamon Buns. They’re the Perfect Keto Sweet Treat for Pumpkin Season.

All you have to do is melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Then, remove from the heat and stir the cheeses until well combined. In a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture, then mix until well combined. Between 2 pieces of parchment paper, press the dough into a rectangle.

Then, in a small bowl mix the pumpkin with the whipping cream, sweetener and the cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough.

Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Keto Pumpkin Cinnamon Rolls

If You Love Pumpkin Pie and Cinnamon Rolls, Then You’ll Love these delicious Keto Pumpkin Cinnamon Rolls. They’re so Good You’d Never Even Guess they were Keto! The dough is really easy to make and can be thrown together in a few minutes. They’re my families new favourite fall snack. I’m not a fan of nutmeg or cloves, so i skip it but if you like them you can add them in with the cinnamon. About 1/2 a Tsp of each should be more than enough. You can also use just coconut flour or just almond flour instead of combining them.

Keto Pumpkin Cinnamon Rolls

Ingredients

For the Pumpkin Filling:

1 1/2 Cup Canned Pumpkin

2 Tbsp Heavy Whipping Cream

2 Tbsp Sweetener (I used this one)

1 Tsp Cinnamon

For The Fathead Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

1 Tsp Butter (to grease the pan)

For the Frosting: (Optional)

4 Tbsp Cream Cheese

2 Tbsp Heavy Whipping Cream

2 Tsp Sweetener (I used this one)

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

2. Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

3. While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

This recipe makes 9 Keto Pumpkin Cinnamon Rolls.

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If you liked this recipe for Keto Pumpkin Cinnamon Rolls, Then you may also like these recipes:

Keto Fathead Stuffing

Keto Snickerdoodle Woopie Pies

Keto Beef Enchiladas

Keto Buffalo Chicken Taquitos

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Keto Pumpkin Cinnamon Rolls

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Keto Pumpkin Dessert

Cuisine: American

Serves: 9 Rolls

Ingredients

For the Pumpkin Filling:
1½ Cup Canned Pumpkin
2 Tbsp Heavy Whipping Cream
2 Tbsp Sweetener
1 Tsp Cinnamon
For The Fat Head Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
½ Cup Almond Flour
¼ Cup Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
1 Tsp Butter (to grease the pan)
For the Frosting: (Optional)
4 Tbsp Cream Cheese
2 Tbsp Heavy Whipping Cream
2 Tsp Sweetener

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.
While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.
Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!
This recipe makes 9 Keto Pumpkin Cinnamon Rolls.

Keto Oven Fried Pickles

August 28, 2018 by officially gluten free 1 Comment

Keto Oven Fried Pickles

Attention Pickle Lovers…These Gluten Free & Keto Oven Fried Pickles are for you!!!! They’re Crispy and Loaded with Delicious Dill Pickle Flavour. They’re High in Healthy Fats and Low in Carbs and they make a Perfect Keto Game Day Snack, Party Appetizer or Side Dish. They’re sure to Please a Crowd. The Best Part is, They’re Quick and Easy to Make and Require only a Few Simple Ingredients.

You’ll love how easy his recipe is to make. First you slice the pickles in half, lengthwise, then slice the halves in half as well. Then in a small bowl, beat the egg. In another bowl mix the ground pork rinds with the coconut flour and the parmesan cheese. Grease a baking pan with butter. Dip the pickle spears in the egg, then dip them in the crumbs. Place the breaded pickles onto the pan, then drizzle the remaining melted butter over them. Bake for 10 minutes, then turn your oven to broil and cook for another 7 – 10 minutes. Make sure not to turn them half way.

Keto Oven Fried Pickles

These Keto Oven Fried Pickles can be made with any type of pickle. I chose to use dill spears but you could use Rounds, Slices or Halves. I also chose to bake mine but you could fry them in oil or use an air fryer if you prefer to. I like to use crushed pork rinds instead of almond flour because it has less calories and is a lot cheaper. I also really like the way it tastes. If you don’t eat pork or just don’t like pork rinds, you can easily substitute it for almond or coconut flour. I served these Delicious Fried Pickles with a Creamy Homemade Tartar Sauce. I used 1 pickle diced up and mixed with 1 Tbsp of Sour Cream and 1 Tbsp Mayonnaise. Then I add a Tsp of Lemon Juice and a Dash of Salt.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Keto Oven Fried Pickles

Ingredients

4 Large Dill Pickles

1 Egg

1/2 Cup Pork Rinds (Crushed)

3 Tbsp Coconut Flour

3 Tbsp Parmesan Cheese

3 Tbsp Butter

Directions

1. Preheat oven to 400 F.

2. Slice the pickles in half, lengthwise, then slice the halves in half as well. In a small bowl, beat the egg. In another bowl mix the ground pork rinds with the coconut flour and the parmesan cheese.

3. Grease a baking pan with 1/2 tbsp of butter. Dip the pickle spears in the egg, then dip them in the crumbs. Place the breaded pickles onto the pan, then drizzle the remaining melted butter over them. Bake for 10 minutes, then turn your oven to broil and cook for another 7 – 10 minutes. (Don’t turn them half way)

This recipe makes 16 Keto Oven Fried Pickles.

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If you liked this recipe for Keto Oven Fried Pickles, Then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Baked Jicama Fries with Easy Keto Gravy

Crockpot Egg Roll Bowl

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Keto Oven Fried Pickles

Keto Oven "Fried" Pickles

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Prep time

5 mins

Cook time

18 mins

Total time

23 mins

Author: Lyndsay Baker

Recipe type: Keto Appetizers

Serves: 20 spears

Ingredients

4 Large Dill Pickles
1 Egg
½ Cup Pork Rinds (Crushed)
3 Tbsp Coconut Flour
3 Tbsp Parmesan Cheese
3 Tbsp Butter

Instructions

Preheat oven to 400 F.
Slice the pickles in half, lengthwise, then slice the halves in half as well. In a small bowl, beat the egg. In another bowl mix the ground pork rinds with the coconut flour and the parmesan cheese.
Grease a baking pan with ½ tbsp of butter. Dip the pickle spears in the egg, then dip them in the crumbs. Place the breaded pickles onto the pan, then drizzle the remaining butter over them. Bake for 10 minutes, then turn your oven to broil and cook for another 7 - 10 minutes. (Don't turn them half way)

Easy Keto Cheese Sauce

July 19, 2018 by officially gluten free 9 Comments

Easy Keto Cheese Sauce

This 4 Ingredient Easy Keto Cheese Sauce is so Cheesy! It’s a really Easy Low Carb Cheese Sauce that’s Perfect with Steamed Vegetables, Keto Nachos or a Delicious Keto Cauliflower “Mac” and Cheese. It’s naturally Gluten Free and is Loaded with Flavour and Provides a Nutritious Hit of Healthy Fats.

To make this Easy Keto Cheese Sauce, you melt the butter. Then add the cream cheese. Stir continuously until the cream cheese is melted. Then slowly stir in the heavy cream continuing to stir continuously until the mixture comes to a boil. Add the cheddar cheese, then stir until the cheese is fully incorporated. Let simmer over low heat for 5- 10 minutes or until it’s reached your desired thickness.

Easy Keto Cheese Sauce

This Rich and Creamy Easy Keto Cheese Sauce is so Simple and Satisfying. I like to Serve it over Steamed Vegetables or use it to make a Deliciously Cheesy Vegetable Casserole. When I make the Veggie Casserole I like to cover it with Cheese and Pork Rind Crumbs. Then I Bake it until the Top is Golden Brown. It’s Definitely one of my Families Favourite Side Dishes and I Love how Quick and Easy it is to Make.

A lot of people are having huge success with this diet. They’re losing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Easy Keto Cheese Sauce

Ingredients

1/4 Cup Butter

1/4 Cup Cream Cheese

1/2 Cup Heavy Whipping Cream

1 Cup Cheddar Cheese

Directions

1. Over med heat, melt the butter. Then add the cream cheese. Stir continuously until the cream cheese is melted. Slowly stir in the heavy cream continuing to stir continuously until the mixture comes to a boil.

2. Add the cheddar cheese, then stir until the cheese is fully incorporated. Let simmer over low heat for 5- 10 minutes or until it’s reached your desired thickness.

Note: Let simmer longer For a Thicker Sauce. The Sauce will thicken slightly as it cools. To thin the sauce stir in a little water.

Nutritional Info – Easy Keto Cheese Sauce = 4 Servings | Each Serving 280 cal | 28 g Fat | 1.7 g Carbs | 6.7 g Protein.

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If you liked this recipe for Easy Keto Cheese Sauce, then you may also like these recipes for:

Keto Buffalo Chicken Taquitos

Keto Fathead Stuffing

Keto Chicken Quesadilla

Keto Sour Cream and Chive Crackers

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Easy Keto Cheese Sauce

5.0 from 1 reviews

Easy Keto Cheese Sauce

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Lyndsay Baker

Recipe type: Keto Sauce

Cuisine: American

Serves: 1 pan

Ingredients

¼ Cup Butter
¼ Cup Cream Cheese
½ Cup Heavy Whipping Cream
1 Cup Cheddar Cheese

Instructions

Over med heat, melt the butter. Then add the cream cheese. Stir continuously until the cream cheese is melted. Slowly stir in the heavy cream continuing to stir continuously until the mixture comes to a boil.
Add the cheddar cheese, then stir until the cheese is fully incorporated. Let simmer over low heat for 5- 10 minutes or until it's reached your desired thickness.
Note: Let simmer longer For a Thicker Sauce. The Sauce will thicken slightly as it cools. To thin the sauce stir in a little water.

Keto Beef Taquitos

July 9, 2018 by officially gluten free 6 Comments

Keto Beef Taquitos

These Keto Beef Taquitos are incredibly easy to make and they taste Amazing. They’re loaded with flavor and provide a nutritious hit of healthy fats. They’re Gluten Free and Low Carb. You can have them as a Mid-Afternoon Snack, or a Delicious Keto Appetizer or Side Dish. If you love these Keto Beef Taquitos, then you may want to try out these Keto Buffalo Chicken Taquitos too. They’re by far my most popular recipe and just happen to be my favourite too.

Brown the beef with the minced onion. Then, in a small cup, mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer for 5 – 10 minutes or until all the liquid is evaporated.

Mix the cheddar, mozzarella and parmesan cheeses. Divide the cheese mixture into 6, then make into balls. Place onto a parchment paper lined baking sheet. Bake for 6-8 minutes, or until the edges are golden brown. Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the beef on the edge of each shell. Tightly roll each one into a cigar shape. ( You need to do this quite quickly, before the cheese hardens.)

Keto Beef Taquitos

These Keto Beef Taquitos are loaded with Flavor and provide a nutritious hit of healthy fats. The recipe is best served with a side of sour cream and garnished with chopped fresh Cilantro or Parsley. It’s a perfect make ahead recipe that can quickly be reheated by preheating your oven to 350 F. Then baking for 6-8 minutes.They can be made with many variations. Instead of Beef you could use Chicken with Franks Red or Keto Bbq Sauce or you could add a little cream cheese and or jalapeños.

Keto Beef Taquitos

Ingredients

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1/2 Cup Grated Parmesan Cheese

1/2 lb Ground Beef

1/4 Cup Minced Onion

1/2 Tsp Chili Powder

1/2 Tsp Paprika

1 Tsp Cumin

1/2 Tsp Onion Powder

1/2 Tsp Garlic Power

1/2 Tsp Salt

1/4 Tsp Pepper

1/2 Cup Water

Directions

1. Brown the beef with the minced onion. In a cup mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer for 5 – 10 minutes or until all the liquid is evaporated.

2. In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Divide the cheese mixture into 6 then make balls. Place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.

3. Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the beef on the edge of each shell. Tightly roll each one into a cigar shape. (You need to do this quite quickly, before the cheese hardens)

Note: Be Sure Not Use Wax Paper! It must be Parchment Paper.

To reheat, Preheat oven to 350 F. Bake for 6-8 minutes.

This recipe makes 6 Keto Beef Taquitos.

Nutritional Info – 1 Batch of Keto Beef Taquitos = 6 Servings | Each Serving (1 Taquito) =

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If you liked this recipe for Keto Beef Taquitos, then you may also like these recipes for:

Low Carb Pumpkin Cinnamon Rolls

Keto Buffalo Chicken Taquitos

Keto Sour Cream and Chive Crackers

Keto Chicken Quesadilla

Let’s Connect on Social Media

Keto Beef Taquitos

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

Author: Lyndsay Baker

Recipe type: Keto Appetizer

Cuisine: American

Serves: 6 Taquitos

Ingredients

1 Cup Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
½ Cup Grated Parmesan Cheese
½ lb Ground Beef
¼ Cup Minced Onion
1 Tsp Cumin
½ Tsp Chili Powder
½ Tsp Paprika
½ Tsp Onion Powder
½ Tsp Garlic Power
½ Tsp Salt
½ Tsp Pepper
½ Cup Water

Instructions

Brown the beef with the minced onion. In a cup mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer for 5 - 10 minutes or until all the liquid is evaporated.
In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Divide the cheese mixture into 6 then make balls. Place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.
Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the beef on the edge of each shell. Tightly roll each one into a cigar shape. (You need to do this quite quickly, before the cheese hardens)
This recipe makes 6 Keto Beef Taquitos.
Note: To reheat, Preheat oven to 350 F. Bake for 6-8 minutes.

Keto Snickerdoodle Woopie Pies

June 13, 2018 by officially gluten free 1 Comment

Keto Snickerdoodle Woopie Pies

These Gluten Free & Keto Snickerdoodle Woopie Pies are an Easy-to-Make Meringue Style Cookie with Deliciously Rich Cinnamon Cream Cheese Filling. The Super Soft Melt in your Mouth, Grain Free Snickerdoodle is made with only 5 Ingredients. It it goes Perfectly with the Creamy Cinnamon Cream Center.

To make the Snickerdoodles, you preheat your oven to 300 F. Then carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth. Then in another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. This will take several minutes and will look very thick and not frothy. Carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites. Line two baking sheets with parchment paper, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle a little onto each of the cookies. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely.

To make the filling you use large bowl to beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of the doodles upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. Then cover with the remaining cookies. Store in an air tight container in the refrigerator.

Keto Snickerdoodle Woopie Pies

These Gluten Free Keto Snickerdoodle Woopie Pies are an Easy-To-Make Sweet Treat that’s So Satisfying. They’re completely Sugar and Grain Free and taste like a Light and Fluffy Pastry. My family absolutely them, including my picker eater 10 year old. I’ll definitely be making these babies again and again. If you’re not on a Ketogenic Diet or you just don’t want to use sweetener, you can use regular white sugar instead. The measurements are the same.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Keto Snickerdoodle Woopie Pies

Ingredients

For the Keto Snickerdoodles

3 Eggs, separated

3 Tbsp Cream Cheese

1/4 Tsp Cream of Tartar

3 Tbsp Granulated Sweetener, divided (I used this one)

1/2 Tsp Cinnamon

For the Filling

1/2 Cup Cream Cheese

1/4 Cup Heavy Whipping Cream

1 Tbsp Sweetener

1 Tsp Vanilla

1/2 Tsp Cinnamon

Directions

For the Snickerdoodles

1. Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.

2. In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.

3. Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely

For the Filling

1. In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.

2. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don’t have any ziplocks) Then cover with the remaining cookies.

Note: Store in an air tight container in the refrigerator.

This recipe makes 10 Keto Snickerdoodle Woopie Pies.

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If you liked this recipe for Keto Snickerdoodle Woopie Pies, Then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Baked Jicama Fries with easy Keto Gravy

Crock Pot Egg Roll Bowl

Let’s Connect on Social Media

Facebook

Twitter

Instagram

Keto Snickerdoodle Woopie Pies

Save Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Keto Low Carb Gluten Free Cookies

Cuisine: American

Serves: 10 whoopie pies

Ingredients

For the Keto Snickerdoodles
3 Eggs, separated
3 Tbsp Cream Cheese
¼ Tsp Cream of Tartar
3 Tbsp Granulated Sweetener, divided
(I used this one)
½ Tsp Cinnamon
For the Filling
½ Cup Cream Cheese
¼ Cup Heavy Whipping Cream
1 Tbsp Sweetener
1 Tsp Vanilla
½ Tsp Cinnamon

Instructions

For the Snickerdoodles
Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.
In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.
Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 - 30 minutes. Watching closely, as they burn easily. Let cool completely
For the Filling
In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.
Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don't have any ziplocks) Then cover with the remaining cookies.
Note: Store in an air tight container in the refrigerator.