Tag: keto

Lemon Coconut Cheesecake balls

For today’s post I am going to share a recipe for Lemon Coconut Cheesecake Balls.

I found the original recipe in a Women’s Weekly cookbook called ‘The Best of Keto’. So, these treats are keto friendly, low in sugar and gluten free. They contain a good amount of protein and some healthy fats.

I have made a couple of changes to the recipe and it is this version that I am sharing today.

These balls are a great little treat and so easy to make.

Lemon Coconut Cheesecake Balls

Ingredients

Makes up to 18 balls

  • 150 grams(g) firm ricotta
  • 100 g cream cheese
  • 2 tbsp fine lemon zest
  • 2 tbsp lemon juice
  • 40g vanilla protein powder
  • 20g desiccated coconut
  • 1 tbsp melted coconut oil
  • 1 tbsp melted cocoa butter
  • 1 tsp vanilla paste
  • Extra desiccated coconut for rolling
Method

Place all ingredients into a food processor and process till well combined.

To firm up the mixture, put the mixing bowl into the fridge for about 30 minutes.

Put the extra coconut into a small bowl.

Then, using a teaspoon, scoop and roll the mix into balls and then roll them in the coconut.

Place in an air tight container and keep refrigerated till needed.

 **If you like a strong lemon flavour, it may be best to use lemon essence as adding more lemon juice will make the mix very wet.

A Chocolate Chip Cookie recipe

Today I’m sharing a Chocolate Chip cookie recipe.

A friend of mine put me on to it. These cookies have a surprise ingredient and are healthy enough to eat for breakfast. They taste great, are gluten free and keto friendly (so low in carbohydrates).

The recipe is from a site called Sweet as Honey and the cookies are really quick and easy to make.

I started to get my ingredients measured out and I realised that I was short on Almond flour. So, I made a small change and have shared the recipe with my changes.

Chocolate Chip Cookies

makes 16

Ingredients

1 large egg – at room temp. & lightly beaten

75 g unsalted butter – melted

100 g Monkfruit sweetener

60 g zucchini – finely grated and with excess water removed

85 g almond flour

85 g buckwheat flour (for added fibre & protein)

½ teasp baking powder

1 teasp ground cinnamon

¼ teasp ground ginger

¼ teasp ground nutmeg

¼ teasp salt

1 teasp vanilla extract

50 g chopped pecans

80 g sugar free chocolate chips

Method

* Preheat oven to 160’c. and line baking tray/s with parchment paper and set aside

* Finely grate the zucchini with skin on. Then placing the grated zucchini in the centre of a clean tea towel, wrap and squeeze bundle to remove all water. (This is important so as to avoid soft cookies)

* In a large mixing bowl, beat the egg with the melted butter and sweetener.

*Stir in both of the flours, zucchini, and baking powder, cinnamon, ginger, nutmeg, salt and vanilla.

* Once thoroughly combined, stir in the chopped pecans and chocolate chips.

* Use a tablespoon to scoop balls of the mixture onto the trays.

* Wet your hands and lightly press down on the balls of mixture to flatten and shape the cookies.

* Bake in the centre of the oven for 15 minutes or until slightly golden on the edges.

* Cool on a cooling rack for a least 30 minutes before eating. They will firm up at room temperature.

* The cookies should be stored in an airtight container at room temperature for up to 4 days. The cookies can be frozen in zip lock bags to keep for longer if necessary.

I hope you enjoy these cookies as much as we do.

If you want to try more keto friendly baking, check out the Sweet as Honey website for more ideas.

Till the next post,

 

Live clean n Prosper.