Low Carb Hazelnut Chocolate Sandwich Cookies

Servings 20 sandwich cookies
Calories 158 kcal
Ingredients
Cookies
115 grams butter
40 grams sweetener of choice I used Sukrin Gold
1 egg
1/2 tsp vanilla extract
100 grams almond flour
100 grams hazelnut flour
1 tsp baking powder
Filling
90 grams butter
90 grams 85% dark chocolate
60 grams Swerve confectioners or sweetener of choice
US Customary – Metric
Instructions
To Make the Cookies

Cream butter with the sweetener. Beat well until light and fluffy, then add the egg and the vanilla.

In a mixing bowl, combine the flours and the baking powder and whisk to remove any lumps. Add the dry mixture to the butter and mix on low until combined, scraping down the sides.

Lay a sheet of cling wrap on your kitchen bench and spoon the mixture on the wrap in a line. Roll and shape into a log and place in the refrigerator for 30 minutes, or until firm but not hard. Note: if you let this dough get too hard it will crumble instead of neatly slicing.

To Make Ganache Filling

Melt the chocolate, butter and sweetener together in a saucepan over medium heat until combined and smooth. Place ganache in the fridge to thicken and firm up.

Pre-heat oven to 160° C. Remove the dough from fridge and slice into rounds, approx. 5 mm thick and then arrange on a lined baking tray.

Bake for 15 minutes. Let cool on the tray for five minutes before transferring to a cooling rack. Cookies will crisp slightly but the end result should be a soft cookie.

Once the ganache is set to the consistency of thickened cream, remove from the fridge and scrape into a mixing bowl. Whisk the ganache until it is whipped and fluffy. Pipe the ganache onto half of the cookies and then sandwich with the other half

Store in an airtight container, for up to seven days. The cookies will soften slightly over time.
Recipe Notes

Net Carbs: 2g

Nutrition Facts
Low Carb Hazelnut Chocolate Sandwich Cookies
Amount Per Serving (1 sandwich cookie)
Calories 158
Calories from Fat 135
% Daily Value*
Fat 15g
23%
Saturated Fat 6g
38%
Cholesterol 30mg
10%
Sodium 76mg
3%
Potassium 28mg
1%
Carbohydrates 3g
1%
Fiber 1g
4%
Protein 2g
4%
Vitamin A 270IU
5%
Vitamin C 0.2mg
0%
Calcium 32mg
3%
Iron 0.5mg
3%
* Percent Daily Values are based on a 2000 calorie diet.

THE BEST ENCHILADA SAUCE RECIPE

21 Cals 1 Protein 4 Carbs 0.5 Fats
PREP TIME:
5 mins
COOK TIME:
10 mins
TOTAL TIME:
15 mins
YIELD:16 SERVINGS
COURSE:Dinner
CUISINE:American
This is hands down, The Best Enchilada Sauce Recipe ever! You”ll never buy canned again!
INGREDIENTS
1/2 tsp olive oil
4 garlic cloves, minced
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons  chipotle chilis in adobo sauce, chopped (to taste)
1 tsp Mexican hot chili powder, or more to taste
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper, to taste
INSTRUCTIONS
Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
Serving: 1/4 cup, Calories: 21kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.5g, Sodium: 355mg, Fiber: 1g, Sugar: 2gBlue Smart Points:0Green Smart Points:0Purple Smart Points:0Points +:1

No Bake Chewy Cocoa Granola Bars Refined Sugar, Gluten & Nut Free

Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 196 kcal
Ingredients
1 cup crispy brown rice cereal
3/4 cup rolled oats gluten free
1/2 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
1/4 cup ground flaxseed
1/4 cup sunflower seeds
2 packets powdered stevia
1/3 cup coconut butter melted
1/3 cup creamed clover honey
1 teaspoon vanilla extract
Instructions
In a large bowl stir together the first 7 ingredients until well blended.
In a separate microwaveable bowl add the coconut butter, honey, and vanilla. Melt for 1 minute and stir completely until well incorporated.
Pour into the dry ingredients and mix well.
Line an 8 by 8 baking dish with parchment paper hanging over opposite sides. Spray the parchment paper with nonstick cooking spray.
Pour the mixture into the baking dish.
Spread to edges and press down with a spatula to even off the top.
Refrigerate for 30 minutes.
Lift by parchment paper onto a cutting board.
Slice into squares or bars.
Wrap individually to store.
Recipe Notes

Weight Watchers PointsPlus: 5*

Nutrition Facts
No Bake Chewy Cocoa Granola Bars Refined Sugar, Gluten & Nut Free
Amount Per Serving (1 g)
Calories 196
Calories from Fat 108
% Daily Value*
Fat 12g
18%
Sodium 64mg
3%
Carbohydrates 23g
8%
Fiber 6g
25%
Sugar 8g
9%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.

CRUSTLESS QUICHE LORRAINE

205 Cals 16 Protein 2.5 Carbs 14 Fats
PREP TIME:
10 mins
COOK TIME:
35 mins
TOTAL TIME:
45 mins
YIELD:6 SERVINGS
COURSE:Breakfast, Brunch, Dinner, Lunch
CUISINE:French
This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.
INGREDIENTS
cooking spray
6 strips center cut bacon
1 cup grated Gruyere cheese
2/3 cup 2% milk
1/4 cup half & half cream
6 large eggs
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
pinch freshly grated nutmeg
2 tablespoons chopped chives
INSTRUCTIONS
Preheat your oven to 350F degrees. Spray a pie dish with oil.
Cook the bacon: Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan.
Slowly cook the bacon, turning the strips over occasionally until they are nicely browned then lay the cooked strips on a paper towel, chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
Evenly spread the bacon in the dish and top it evenly with the grated gruyere cheese.
Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
Pour the custard into the dish and top with chives, bake 35 minutes, until the center is set.
Cut the quiche into 6 pieces and serve.
VIDEO
Serving: 1/6th, Calories: 205kcal, Carbohydrates: 2.5g, Protein: 16g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 214.5mg, Sodium: 350mg, Sugar: 2gBlue Smart Points:5Green Smart Points:7Purple Smart Points:5

Can You Freeze Hot Cross Buns? Tips For Storing And Reheating

Can You Freeze Hot Cross Buns? Tips For Storing And Reheating

Does Freezing Alter Hot Cross Buns?

Impact on Texture

Freezing hot cross buns might help protect their freshness and flavor, making them enjoyable for longer periods. Understanding the influence of freezing on hot cross buns’ texture can help you make knowledgeable choices about storage and consumption.

When hot cross buns are freshly baked, they possess a delicate and fluffy texture. However, freezing alters the composition of the dough, resulting in adjustments in texture. The freezing process causes the formation of ice crystals throughout the bun, which may disrupt the fragile structure of the dough.

Upon thawing, ice crystals melt, leaving behind tiny air pockets within the bun. These air pockets cut back the density of the dough, resulting in a lighter and fewer compact texture in comparison with the unique bun. The crumb of the thawed bun turns into more open and fewer chewy, with a noticeably softer bite.

Additionally, the freezing process can also affect the crust of the Hot Cross Bun cross buns. While the crust remains intact after freezing, it may turn into barely harder and less crispy than the freshly baked buns. This is as a end result of freezing can draw moisture out of the crust, compromising its crispiness.

To reduce the influence of freezing on the texture of hot cross buns, it’s essential to retailer them correctly. Wrapping them tightly in airtight packaging or freezer-safe baggage helps prevent freezer burn and moisture loss, preserving the buns’ texture and taste.

Flavor Preservation

Freezing hot cross buns is an effective way to protect their flavor and freshness. The freezing course of inhibits the growth of bacteria and mold, which can cause buns to spoil. Freezing additionally helps to maintain up the bun’s texture and moisture, stopping them from changing into dry and stale.

To freeze hot cross buns, follow these steps:

1. Allow the buns to cool utterly after baking.

2. Place the buns in a single layer on a baking sheet lined with parchment paper.

3. Freeze the buns for 2-3 hours, or till they’re strong.

4. Transfer the buns to a freezer-safe bag or container.

5. Label the bag or container with the date and contents.

Frozen hot cross buns could be stored for as much as three months.

To reheat frozen hot cross buns, observe these steps:

1. Remove the buns from the freezer and let them thaw at room temperature for 30 minutes.

2. Preheat the oven to 350 degrees Fahrenheit (175 levels Celsius).

3. Place the buns on a baking sheet lined with parchment paper.

4. Bake the buns for 10-15 minutes, or until they’re warmed through.

Reheated hot cross buns may be enjoyed with your favorite toppings, such as butter, jam, or honey.

Suitable Storage Containers

Airtight Containers

Suitable Storage Containers

Airtight Containers

Airtight containers are good for storing hot cross buns as a result of they assist to prevent the buns from drying out and becoming stale. They also assist to protect the buns from freezer burn, which might occur when air comes into contact with the frozen food.

There are many various sorts of hermetic containers out there, so you’ll find a way to select one that’s the right size and shape on your needs. Some popular choices embrace:

• Glass jars with tight-fitting lids
• Plastic containers with hermetic seals
• Silicone luggage that can be sealed with a zipper
• Vacuum-sealed bags

When selecting an hermetic container, make positive that it is large enough to carry the entire hot cross buns that you simply wish to store. You also wants to make certain that the lid fits tightly to forestall air from getting in.

Freezer Bags

Freezer luggage are an excellent possibility for storing hot cross buns. They are airtight, which helps to stop freezer burn, and they are additionally sturdy sufficient to face up to being frozen and thawed multiple occasions.

When freezing hot cross buns in freezer baggage, be certain to remove as a lot air from the bag as attainable before sealing it. This will assist to stop the buns from drying out.

Hot cross buns may be saved in the freezer for as much as 3 months. When you are able to eat them, simply thaw them in a single day in the refrigerator or at room temperature.

Optimal Freezing Methods

Individual Wrapping

Optimal Freezing Methods:

1. Freeze in a single layer on a baking sheet until buns are partially frozen.
2. Transfer to an airtight container or freezer-safe bag.

Individual Wrapping:

1. Wrap every bun individually in plastic wrap or aluminum foil to forestall freezer burn.
2. Place wrapped buns in an airtight container or freezer-safe bag.

Freezing Uncut Buns

Uncut buns may be frozen for up to 2 months. To freeze, place the buns in a freezer-safe bag or container. When prepared to use, thaw the buns at room temperature for several hours or in a single day.

Reheating Techniques

Microwave Heating

Microwave heating is a convenient and fast methodology for reheating hot cross buns. To guarantee even heating, place the buns on a microwave-safe plate and cover them with a humid paper towel. Heat for 20-30 seconds on high energy, or till warmed by way of.

Oven Reheating

Reheating Techniques

Oven Reheating

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Prepare the Buns

Place the recent cross buns on a baking sheet lined with parchment paper.

Step three: Reheat

Bake for 5-7 minutes, or till heated via.

Step four: Enjoy

Remove the buns from the oven and luxuriate in.

Toaster Reheating

Toaster Reheating

Toaster reheating is a handy technique for warming up hot cross buns. This method is good for reaching a crispy exterior and a warm interior.

Instructions:

• Slice the new cross bun in half.
• Place the bun halves in a toaster.
• Set the toaster to a low or medium setting.
• Toast for 1-2 minutes, or till the bun is heated by way of and the outside is golden brown.

Sugar-Free Peanut Butter Chia Pudding

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 252 kcal
Ingredients
2 cups unsweetened almond milk
1/2 cup chia seeds
1/3 cup unsweetened natural peanut butter
1 teaspoon vanilla extract
1/2- 1 teaspoon vanilla liquid stevia or 1/2 cup low carb sweetener
pinch salt
Optional topping: Sugar-Free Whipped cream and peanut butter drizzle
Optional Peanut Butter Magic Shell
1 tbsp unsweetened peanut butter
1/2 tbsp coconut oil
Instructions

If you want a smoother texture and less seediness, place all ingredients into your blender and blend until incorporated or just stir all the ingredients together until combined.

Taste and adjust sweetener to your preference.

Evenly pour into 4 serving glasses.

Refrigerate 10 minutes until set.

Top with sugar free whipped cream and a drizzle of peanut butter if desired.

To make the optional peanut butter hard shell

Melt the peanut butter and coconut oil together. Stir until smooth, pour over the cold, set, chia pudding. It will hardened quickly or just place back into the fridge for a few minutes.

Recipe Notes

Nutrition information excludes toppings.
NET CARBS: 5g*

This recipe was first published in Jan 2015 and updated with picture and video in June 2020.

Nutrition Facts
Sugar-Free Peanut Butter Chia Pudding
Amount Per Serving (1 serving)
Calories 252
Calories from Fat 162
% Daily Value*
Fat 18g
28%
Saturated Fat 2g
13%
Cholesterol 1mg
0%
Sodium 73mg
3%
Potassium 86mg
2%
Carbohydrates 14g
5%
Fiber 9g
38%
Sugar 1g
1%
Protein 9g
18%
Vitamin C 1mg
1%
Calcium 134mg
13%
Iron 2mg
11%
* Percent Daily Values are based on a 2000 calorie diet.

SKINNY HUMMINGBIRD CUPCAKES

198 Cals 3 Protein 31 Carbs 6.5 Fats
PREP TIME:
20 mins
COOK TIME:
23 mins
TOTAL TIME:
45 mins
YIELD:22 SERVINGS
COURSE:Dessert
CUISINE:American
These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.
INGREDIENTS
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup sugar, I used raw
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
2 tbsp oil
2 large eggs
1 tsp vanilla
2 cups mashed ripe bananas
20 oz can crushed pineapple in juice, drained well
1/2 cup chopped pecans
For the Frosting:
8 oz 1/3-less fat Philadelphia Cream Cheese
1 cup powdered sugar
2 tsp vanilla extract
22 pecan halves
INSTRUCTIONS
Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.
Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.
Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
Cool cake completely on a wire rack.
Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.
Serving: 1cupcake, Calories: 198kcal, Carbohydrates: 31g, Protein: 3g, Fat: 6.5g, Saturated Fat: 0.5g, Cholesterol: 16.5mg, Sodium: 284mg, Fiber: 1.5g, Sugar: 22gBlue Smart Points:7Green Smart Points:8Purple Smart Points:6Points +:5

Chocolate Peanut Butter Protein Fudge

Prep Time 5 minutes
Total Time 5 minutes
Servings 24
Calories 89 kcal
Ingredients
1/4 cup crunchy natural peanut butter, no sugar added
1/2 cup coconut oil
1 teaspoon vanilla extract
5-10 drops chocolate stevia
4 scoops chocolate whey protein powder sweetened with stevia
2/3 cup flaxseed meal
1/4 cup unsweetened almond milk
optional topping:1/4 cup chopped peanuts
Instructions
Melt 1/4 cup peanut butter with coconut oil.
Stir in vanilla extract and stevia. Taste and adjust sweetener.
In another bowl whisk together protein powder, flax and milk until incorporated.
Stir protein powder mixture into wet ingredients.
Line a loaf pan with parchment paper and pour mixture into loaf pan.
Spread to even out and sprinkle optional chopped peanuts in top.
Refrigerate until hardened, about an hour.
Lift parchment out onto a cutting board and cut fudge into 24 squares.
Keep refrigerated.
Recipe Notes

Weight Watchers PointsPlus: 2*

Nutrition Facts
Chocolate Peanut Butter Protein Fudge
Amount Per Serving (1 g)
Calories 89
Calories from Fat 65
% Daily Value*
Fat 7.2g
11%
Saturated Fat 4.4g
28%
Cholesterol 5mg
2%
Sodium 21mg
1%
Carbohydrates 2.4g
1%
Fiber 1.1g
5%
Sugar 0.8g
1%
Protein 5.1g
10%
* Percent Daily Values are based on a 2000 calorie diet.

CHOCOLATE CHOCOLATE CHIP BISCOTTI

100.9 Cals 1.9 Protein 18.2 Carbs 2.9 Fats
PREP TIME:
15 mins
COOK TIME:
30 mins
TOTAL TIME:
45 mins
YIELD:24 SERVINGS
COURSE:Dessert
CUISINE:American
If you”re a chocolate lover, then these chocolate chocolate chip biscotti cookies are the perfect grown up cookie.
INGREDIENTS
1-2/3 cup all purpose flour
1/2 cup good quality unsweetened cocoa powder, got mine at Trader Joe’s
1-1/2 tsp baking powder
pinch of salt
3/4 cup superfine sugar, you can put sugar in food processor
3/4 cup dark chocolate chips
2 large eggs
1 large egg white
INSTRUCTIONS
Preheat oven to 375°.
Line two baking sheet with parchment paper.
Combine flour, cocoa powder, baking powder, salt and sugar in a large bowl.
Add chocolate chips and mix.
Gradually add eggs and egg whites to the mixture and combine to make a dough. (If dough is too dry add one more egg white)
Divide the dough into two or three loafs.
Place on the lined baking sheets and bake 20 minutes. (If the dough is too sticky to form with your hands, you can use a wooden spatula to transfer it onto the baking sheets)
When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works good for this).
Return to the baking sheets fitting as many as you can. You may need to do this in batches.
Bake the biscotti for another 3-4 minutes on each side. (less time for if you like it softer)
NOTES
Makes around 24
Serving: 1biscotti, Calories: 100.9kcal, Carbohydrates: 18.2g, Protein: 1.9g, Fat: 2.9g, Saturated Fat: 2g, Cholesterol: 17.5mg, Sodium: 41mg, Fiber: 1.1g, Sugar: 10gBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:3

Keto Pumpkin Spice Waffles

Servings 8 @ 2 Belgian pieces or 1 standard
Calories 118 kcal
Ingredients
6 eggs
1 cup pumpkin puree canned, not pie filling
1/2 cup vanilla protein powder
1/2 cup coconut flour
1 tsp pumpkin pie spice
1 tsp pumpkin liquid stevia
Instructions

Place all ingredients into a blender and blend on high until evenly mixed.

Heat waffle iron and follow manufacturer’s instructions for cooking waffles. Makes 4 large Belgian waffles or 8 standard waffles.

Recipe Notes

Net carbs per serving: 3g

This recipe was first published in October 2016.

Nutrition Facts
Keto Pumpkin Spice Waffles
Amount Per Serving (1 serving @ 2 pieces Belgian waffle)
Calories 118
Calories from Fat 36
% Daily Value*
Fat 4g
6%
Saturated Fat 2g
13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 123mg
41%
Sodium 102mg
4%
Potassium 206mg
6%
Carbohydrates 7g
2%
Fiber 4g
17%
Sugar 2g
2%
Protein 12g
24%
Vitamin A 4944IU
99%
Vitamin C 1mg
1%
Calcium 28mg
3%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.