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by Keto SweetTreats (Retail) (pdf)


  Form dough into about 1½-inch

  Total fat 9g

  balls and set them on the baking

  Total carbohydrates 3g

  sheet. Flatten slightly.

  Fiber 2g; Net carbs 2g

  Protein 4g

  Bake for about 15 minutes until the

  edges are lightly golden.

  Allow to cool completely before

  serving.

  62 KETO SWEET TREATS

  ALMOND RICOTTA

  COOKIES

  PREP TIME 10 MINUTES | COOK TIME 15-18 MINUTES | MAKES 24

  2 cups almond flour

  Directions

  1 teaspoon baking

  Preheat oven to 350°F. Line a

  powder

  baking sheet with parchment

  ½ teaspoon baking

  paper.

  soda

  Mix together the wet ingredients.

  ½ finely chopped

  almonds

  In a separate bowl, combine all

  of the dry ingredients. Slowly add

  ½ cup butter

  the dry ingredients to the wet

  2/3 cup monk fruit

  ingredients until a dough forms.

  sweetener

  Drop spoonfuls of cookie dough

  1 egg

  onto the baking sheet.

  2/3 cup full fat ricotta

  Bake for 15 to 18 minutes until

  cheese

  lightly browned.

  1 teaspoon almond

  extract

  Allow to cool completely before

  serving.

  Calories per serving 105

  Total fat 9g

  Total carbohydrates 2g

  Fiber 1g; Net carbs 1g

  Protein 3g

  COOKIES 63

  64 KETO SWEET TREATS

  COCONUT

  MACAROONS

  PREP TIME 15 MINUTES | COOK TIME 8 MINUTES | MAKES 10

  ¼ cup superfine

  Directions

  almond flour

  Preheat oven to 400°F. Line a

  ½ cup shredded

  baking sheet with parchment

  unsweetened coconut

  paper.

  2 tablespoons monk

  In a bowl mix almond flour,

  fruit sweetener

  shredded coconut, salt and monk

  ½ tablespoon almond

  fruit sweetener.

  extract

  Melt coconut oil in a saucepan

  1 tablespoon coconut

  over a medium heat. Remove from

  oil

  heat and add almond extract.

  3 egg whites

  Slowly add the melted coconut oil

  ⅛ teaspoon salt

  to the flour mixture. Mix until well combined.

  Calories per serving 50

  In a separate bowl, whisk the egg

  Total fat 4g

  Total carbohydrates 1g

  whites until stiff peaks form.

  Fiber 1g; Net carbs 1g

  Protein 2g

  Fold the egg whites into the flour

  mixture slowly, making sure not to

  over mix.

  Drop spoonfuls of the mixture

  onto the cookie sheet. Bake for 8

  minutes or until golden brown.

  Allow to cool before removing from

  the baking sheet.

  COOKIES 65

  CHOCOLATE

  ALMOND BUTTER

  NO-BAKE COOKIES

  PREP TIME 10 MINUTES | MAKES 10

  ½ cup creamy almond

  Directions

  butter

  Line a baking sheet with

  3 tablespoons cream

  parchment paper.

  cheese, softened

  Combine the almond butter and

  2 tablespoons salted

  cream cheese in a large bowl. Mix

  butter, melted

  until smooth.

  1 teaspoon vanilla

  extract

  Add butter, vanilla extract, cocoa

  powder and Confectioners Swerve.

  2 tablespoons

  Mix until well combined.

  unsweetened cocoa

  powder

  Using a rubber spatula, fold in the

  2 tablespoons

  coconut and chopped almonds.

  Confectioners Swerve

  Drop 1½-2-inch spoonfuls onto the

  ¾ cup unsweetened

  baking sheet.

  shredded coconut

  Chill for 10 minutes in freezer

  ½ cup chopped

  before serving.

  almonds

  Calories per serving 185

  Total fat 17g

  Total carbohydrates 9g

  Fiber 4g; Net carbs 5g

  Protein 5g

  66 KETO SWEET TREATS

  COCONUT

  ALMOND CRISPS

  PREP TIME 10 MINUTES | COOK TIME 8-12 MINUTES | MAKES 12

  ¼ cup butter

  Directions

  ⅓ cup monk fruit

  Move oven rack to top of oven

  sweetener

  and preheat oven to 350°F. Line

  2 teaspoons sugar free

  2 baking sheets with parchment

  maple syrup

  paper.

  ¼ teaspoon arrowroot

  Combine butter, monk fruit

  powder

  sweetener, and maple syrup in

  a saucepan over medium heat.

  ¼ cup superfine

  Stir frequently, until sweetner is

  almond flour

  dissolved and bubbles start to

  6 tablespoons

  appear.

  unsweetened

  Remove from heat and add

  shredded coconut

  arrowroot powder. Whisk

  ½ teaspoon vanilla

  vigorously to combine. Stir in

  extract

  almond meal, shredded coconut

  and vanilla extract.

  Calories per serving 72

  Drop teaspoons of batter onto the

  Total fat 7g

  baking sheets. Press the cookies

  Total carbohydrates 2g

  down with the bottom of a cup to

  Fiber 1g; Net carbs 1g

  flatten slightly.

  Protein 1g

  Bake for 8 to 12 minutes, one

  sheet at a time, until the cookies

  have spread and the edges are

  dark golden.

  Allow to cool completely and

  harden on baking sheet.

  Store in an airtight container.

  COOKIES 67

  68 KETO SWEET TREATS

  CHOCOLATE

  ALMOND BUTTER

  BACON COOKIES

  PREP TIME 15 MINUTES | COOK TIME 10 MINUTES | MAKES 12

  6 slices bacon

  Directions

  1 cup chunky almond

  Preheat oven to 350°F. Line a

  butter

  baking sheet with parchment

  1 cup golden monk

  paper.

  fruit sweetener

  Cook bacon until crispy, crumble

  1 large egg

  and set aside.

  ½ cup unsweetened

  In a large mixing bowl, combine

  organic cocoa powder

  egg, almond butter, and monk fruit

  1 ½ teaspoons vanilla

  sweetener.

  extract

  Add cocoa powder, baking soda,

  1 teaspoon baking

  bacon crumbles, and vanilla

  soda

  extract, mixing until well combined.

  With your hands form the dough

  Calories per serving 199

  into 12 equal-sized balls.

  Total fat 17g

  Total carbohydrates 7g

  Place each ball on the baking

  Fiber 2g; Net
carbs 2g

  Protein 8g

  sheet and flatten slightly.

  Bake for 10 minutes.

  Allow to cool completely before

  serving.

  COOKIES 69

  ALMOND MERINGUE

  COOKIES

  PREP TIME 10 MINUTES | COOK TIME 40 MINUTES | MAKES 10

  4 large egg whites

  Directions

  ¼ teaspoon cream of

  Preheat oven to 210°F. Line a

  tartar

  baking sheet with parchment

  ½ teaspoon almond

  paper.

  extract

  Pour egg whites into a bowl and

  3 tablespoons

  add the cream of tartar.

  confectioners Swerve

  Whisk the egg whites with an

  ⅛ teaspoon salt

  electric mixer until frothy.

  3 tablespoons

  Add almond extract, salt, and half

  arrowroot powder

  of the Confectioners Swerve.

  Sliced almonds

  Mix on high and slowly add

  (optional)

  the Confectioners Swerve and

  arrowroot powder slowly. Continue

  to mix until the meringue mixture

  Calories per serving 10

  begins to form and pulls away

  Total fat 0g

  from the sides of the bowl.

  Total carbohydrates 5g

  Spoon 18 circles onto the baking

  Fiber 0g; Net carbs 5g

  Protein 1g

  sheet.

  Bake for 20 minutes.

  Remove from oven and gently top

  with sliced almonds. Return to the

  oven and bake for an additional 20

  minutes.

  Allow to cool before removing from

  baking sheet.

  70 KETO SWEET TREATS

  PEANUT BUTTER

  COOKIES

  PREP TIME 10 MINUTES | COOK TIME 10 MINUTES | MAKES 24

  1 cup creamy peanut

  Directions

  butter

  Preheat oven to 350°F. Line a

  ⅓ cup granulated

  baking sheet with parchment.

  monk fruit sweetener

  Combine peanut butter, monk fruit

  ½ teaspoon baking

  sweetener, baking soda and egg

  soda

  with an electric mixer. Add the

  1 large egg

  peanuts and mix well.

  ⅓ cup chopped

  Roll the dough into 1½-inch balls

  peanuts

  and place them on the baking

  Pinch of salt

  sheet. Press down gently with a

  fork in one direction, and then the

  opposite direction.

  Calories per serving 78

  Total fat 7g

  Bake for 8 to 10 minutes until the

  Total carbohydrates 3g

  bottoms begin to brown. Let the

  Fiber 1g; Net carbs 2g

  Protein 4g

  cookies cool for 5 minutes on the

  baking sheet before moving to a

  cooling rack.

  Bake in batches of 12 until you

  have used all the dough (keep the

  dough in the refrigerator between

  batches).

  Store in an airtight container and

  keep refrigerated.

  COOKIES 71

  72 KETO SWEET TREATS

  PECAN SANDIES

  PREP TIME 10 MINUTES | COOK TIME 15 MINUTES | SERVES 24

  ¾ cup almond flour

  Directions

  ¼ cup coconut flour

  Combine dry ingredients, mixing until 1 large egg

  well combined.

  4 tablespoons butter,

  In a separate bowl add melted butter melted

  and vanilla extract. Slowly add half of the dry ingredients and mix using an ½ cup granulated

  electric mixer.

  Swerve

  Add the egg and the remaining dry

  1 teaspoon vanilla

  ingredients. Continue to mix until well extract

  combined.

  ½ teaspoon baking

  Fold in the crushed pecans until

  powder

  dispersed evenly throughout the

  batter.

  ¼ teaspoon arrowroot

  powder

  Pour the dough onto a large piece of parchment paper. Form the dough into ⅓ cup crushed pecans

  a log and roll it up with the parchment paper. Freeze for 30 minutes.

  Calories per serving 50

  Preheat the oven to 350°F. Line a

  Total fat 4g

  baking sheet with parchment paper.

  Total carbohydrates 7g

  Remove from the freezer and slice

  Fiber 1g; Net carbs 6g

  into ¼-inch thick cookies.

  Protein 1g

  Bake for 15 minutes or until golden

  brown.

  Allow to cool for at least 20 minutes before handling to prevent the cookies from falling apart.

  Store in an airtight container for up to 10 days.

  COOKIES 73

  VANILLA SHORTBREAD

  COOKIES

  PREP TIME 10 MINUTES | COOK TIME 15 MINUTES | MAKES 16

  6 tablespoons butter

  Directions

  2 cups almond flour

  Melt butter in a small saucepan on

  ⅓ cup monk fruit

  low heat.

  sweetener

  Combine almond flour, monk fruit

  1 teaspoon vanilla

  sweetener, and vanilla extract.

  extract

  Slowly stir in the melted butter

  slowly and mix until combined

  Calories per serving 123

  fully.

  Total fat 11g

  Total carbohydrates 3g

  Mold the dough into a log shape

  Fiber 2g; Net carbs 2g

  and wrap with plastic wrap .

  Protein 3g

  Refrigerate for 2 hours.

  Preheat oven to 350°F. Line a

  baking sheet with parchment

  paper.

  Cut the log into ½-inch thick slices and place on baking sheet.

  Bake for 15 minutes, or until

  golden brown.

  Allow to cool and serve.

  74 KETO SWEET TREATS

  NO-BAKE COOKIES

  PREP TIME 10 MINUTES | MAKES 10

  2 tablespoons butter,

  Directions

  melted

  Line a tray with parchment paper.

  2/3 cup almond butter

  Mix all ingredients in a large bowl

  1 cup unsweetened

  until well combined.

  shredded coconut

  4 drops of vanilla

  Drop 2-inch spoonfuls of dough on

  stevia

  to the lined tray.

  ⅓ cup chopped

  Freeze for 10 to 15 minutes.

  pecans

  Store in an airtight container in the refrigerator until ready to eat.

  Calories per serving 106

  Total fat 10g

  Total carbohydrates 3g

  Fiber 2g; Net carbs 1g

  Protein 1g

  COOKIES 75

  76 KETO SWEET TREATS

  SECTION NAME 77

  MACADAMIA

  BISCOTTI

  PREP TIME 10 MINUTES | COOK TIME 15 MINUTES | MAKES 16

  ¾ cup superfine

  Directions

  almond flour

  Preheat oven to 325°F. Line a

  ⅓ cup Swerve

  baking sheet with parchment

  Confectioners

  paper.

  1 teaspoon baking

  Combine almond flour,

  powder

  Confectioners Swerve, baking

  1 teaspoo
n arrowroot

  powder, arrowroot powder, almond

  powder

  extract and macadamia nuts. Mix

  ½ teaspoon almond

  until well combined.

  extract

  In a separate bowl beat the melted

  ⅓ dry-roasted

  butter and eggs.

  macadamia nuts

  Slowly add egg mixture to dry

  ⅓ cup salted butter,

  ingredients, mixing until a dough

  melted

  forms.

  2 large eggs

  Transfer dough to a clean, dry work

  surface. Form the dough an even,

  Calories per serving 93

  slightly flattened, rectangle shaped Total fat 9g

  log. (the dough is sticky. To help

  Total carbohydrates 7g

  with the shaping, dust your hands

  Fiber 1g; Net carbs 6g

  Protein 2g

  with almond flour).

  78 KETO SWEET TREATS

  Place dough on baking sheet and bake for 30 minutes or until firm

  and golden brown. Remove from

  oven and allow to cool for about 15

  minutes.

  Preheat oven to 250°F.

  Slice loaf into ½-inch thick slices.

  (if your loaf is crumbly and wont

  slice, freeze it for a few minutes to firm it up).

  Line slices on baking sheet and

  bake for 15 minutes. Flip and bake

  for an additional 15 minutes.

  Turn oven off and allow biscotti to

  cool in the oven until crisp.

  Store in an airtight container.

  COOKIES 79

  80 KETO SWEET TREATS

  FAT BOMBS

  82 CHOCOLATY

  92 CASHEW BUTTER

  FAT BOMBS

  FAT BOMBS

  83 LEMON COCONUT

  93 PUMPKIN SPICE

  FAT BOMBS

  FAT BOMBS

  85 CINNAMON ROLL

  95 LEMON MACADAMIA

  FAT BOMBS

  FAT BOMBS

  87 COOKIE DOUGH

  97 BUTTER PECAN

  FAT BOMBS

  FAT BOMBS

  88 PEPPERMINT PATTY

  98 ALMOND PISTACHIO

  FAT BOMBS

  FAT BOMBS

  89 CACAO CASHEW

  99 GINGER SPICE

  FAT BOMBS

  FAT BOMBS

  91 CHOCOLATE HAZELNUT

  101 MATCHA COCONUT

  FAT BOMBS

  FAT BOMBS

  81

  CHOCOLATY

  FAT BOMBS

  PREP TIME 15 MINUTES | COOK TIME 1 HOUR | MAKES 30 BOMBS

  1 cup almond butter

  Directions

  1 cup coconut oil

  In a small saucepan over medium

  1/2 cup unsweetened

  heat, melt and combine the almond

  cocoa powder

  butter and coconut oil.

  1/3 cup coconut flour

  In the same pot, add the dry

  1/4 teaspoon stevia or

 

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