Place the cheese slices on a sheet pan lined with parchment paper. Bake for 10 minutes, or until the cheese firms up. Transfer to paper towels to absorb any excess oil. Allow to cool on the paper towels and the cheese will crisp up as it cools.
Store in airtight container or ziplock bag for several days and crackers will remain crispy! Serve with guacamole, your favorite creamy dip or with a Buffalo Chicken Dip!
This delicious recipe and photos were created by KetoCookingChristian.com, we simply shared it. Please check them out for more great ideas!
1/2 cup sunflower seed butter can use any smooth nut or seed butter
1/2 cup sugar free chocolate chips
1 cup sugar free powdered sugar
In a large mixing bowl, add your cereal or crackers of choice. Line a large tray or deep pan with parchment paper.
In a microwave-safe bowl or stovetop, melt your sunflower seed butter with chocolate chips of choice.
Pour your melted chocolate mixture over the cereal/crackers and mix very well, until coated.
Pour the muddy buddy mixture on the lined tray/plate and spread apart in an even layer. Refrigerate for about 15 minutes, until the chocolate has ‘just’ cooled.
Remove from the fridge and break apart and place back in the large mixing bowl. Add your powdered sugar and mix very well, ensuring it is all covered in it. Place back on the lined tray/pan and allow to powdered sugar to settle on the muddy buddies.
This delicious keto puppy chow recipe was created by TheBigMansWorld.com, we simply shared it. Check them out for more great ideas!
Preheat the oven to 375F. Line 2 large baking sheets with parchment paper or silpat liners.
Melt the cheese in a double boiler or microwave. If you’re using the microwave, place the cheese in a large glass bowl, microwave it for 1 minute, and then in 15 second-intervals after that, checking and stirring until it’s melted.
Once the cheese is melted, use a fork to mix in the almond flour, flaxseed meal, salt, and pepper. Use your hands to knead it a bit until it looks like dough. (If the dough cools too much, you may need to microwave it for a few seconds so it’s easier to work with.)
Divide the dough into 2 equal balls. Spread or roll each ball of dough out onto the prepared baking sheets until each is a rectangle about 8 by 10-inches. Cut each into square or triangle-shaped chips. Spread the chips out on the baking sheets so they’re not touching.
Bake until golden brown on both sides, about 10 to 15 minutes, flipping the chips once halfway through.
Serve, or store the chips for up to 3 days in an airtight container at room temperature. To re-crisp the chips after the first day, bake them for 5 minutes at 350F.
This awesome keto recipe and photos were created by TheKetoQueens.com, we simply shared it. Please check them out for more great ideas!
Line a 9 x 9 square baking pan with parchment paper. Grease with coconut oil. Coarsely chop the almonds and coconut flakes by pulsing in a food processor.
Combine the sweeteners and coconut cream over medium-high heat. Simmer rapidly, stirring frequently, until the mixture thickens and turns golden.
Stir the almonds and coconut flakes into the syrup. Pour into the prepared pan. Press flat with a spatula or wooden spoon. Sprinkle the chocolate chips on the hot nut mixture. It should be hot enough that they melt a little and stick.
Cool to room temperature. Refrigerate for at least 30 minutes. Lift the parchment paper out of the pan. Cut the granola bars using a sharp knife.
This delicious recipe and photos were created by JoyFilledEats.com, we simply shared it. Please check them out for more great ideas!
1.5 pound bag The Little Potato Company Terrific Trio
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup vegan mayo (I like veganaise the best)
2 tablespoons relish
1/2 teaspoon apple cider vinegar
1 teaspoon dijon mustard
1/4 teaspoon smoked paprika
fresh dill, chopped
Preheat oven to 350 degrees F. Toss potatoes with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast for 30-35 minutes until just tender.
Remove potatoes and halve lengthwise. Carefully scoop out a circle of potato and place in a large bowl. Place shells back on baking sheet and cook another 10 minutes to crisp the shells. Let cool.
Add the mayo, relish, vinegar, mustard, paprika and pinch salt and pepper to the potato pulp and mash well until combined, using a electric mixer or potato masher. Season to taste with salt and pepper.
Spoon a dollop of the mixture back into the potato shells and garnish with dill.
This delicious recipe and photos were created by DelishKnowledge.com, we simply shared it. Please check them out for more great ideas!
1 Tbsp. pysllium husk powder + 3 Tbsp. warm water, sit for 1 minute to thicken
3 1/4 c. Cara’s All-Purpose flour blend
1 tsp. baking powder
1/2 tsp. sea salt
2 Tbsp. olive oil
1 Tbsp. maple syrup
6–8 c. water
1/4 c. baking soda
2 Tbsp. maple syrup
LIGHTLY COAT WITH:
Allow the yeast and sugar to froth in the warm water for 10 minutes.
Whisk the flour, baking powder, and salt together until well-combined. Take out about 1 c. of the flour and keep nearby in a measuring cup nearby. Add the yeast mix, oil, maple syrup, and thickened psyllium into the bowl with flour and stir until dough becomes scrappy. Start adding the other half of the flour, 1/4 c. at a time until mixed in and a dough starts to form. Start kneading the dough with your hands for a couple of minutes in the bowl at this time to get it smooth. The dough should be moist but not sticky.
Divide the dough into six, even and smooth balls.
Roll each ball out with your hands on a lined flat surface until you have a long 14″ snake-like dough piece. For the bunny shape, cut off 2″ of the dough and set aside. For regular soft pretzel shapes, keep at 14″. Follow the tutorials in the post for how to shape your pretzels. For the bunny, take the remainder 2″ piece, roll it up and fill in the gap for the tail.
Place on a baking sheet, cover and allow to gently rise for 30 minutes in a non-drafty spot in your kitchen.
Preheat your oven to 400 degrees.
Bring your water to a boil in a large pot. Add the baking soda (slowly, it will start to cause your water to rise) and maple syrup.
Gently place each pretzel in one-by-one with the guidance of a large spatula that will guide each one into the water. Allow to boil for 1 minute on each side, very gently turning over on the other side. Be careful, if done too quickly your pretzels can fall apart.
Place on a baking sheet (with your spatula), lightly coating the tops with olive oil and sprinkling with coarse sea salt immediately. Repeat for each one.
Bake for 22-25 minutes, turning the baking sheet around after the half-way point of cooking. Bake until a beautiful brown exterior forms. Allow to cool fully on the baking sheet before enjoying.
This delicious recipe and photos were created by ForkAndBeans.com, we simply shared it. Check them out for more great ideas!
1/2-3/4 cup pumpkin puree not pumpkin pie filling*
1/4 cup granulated sweetener of choice I used coconut palm sugar
Cinnamon to taste optional
1/4 cup dairy free chocolate chips optional**
Preheat the oven to 350 and grease a large cookie sheet or baking tray and set aside.
In a large mixing bowl, combine the coconut flour, pumpkin puree, granulated sweetener and cinnamon mix well. If using chocolate chips, mix those in until fully incorporated.
Using your hands, shape into small balls and place on the greased cookie sheet. Depending on the texture you want, bake for around 10 minutes (for a softer cake texture) or up to 15 minutes (very dense and crumbly). Remove from oven and allow to cool completely before eating.
This delicious recipe and photos were created by TheBigMansWorld.com, we simply shared it. Check them out for more great ideas!