Tag Archives: almost paleo

Keto snickerdoodles!!!

Keto snickerdoodles - gluten-free, almost sugar-free

Some phrases bring together words whose combination blows the mind. Things that just seem impossible, or too good to be true. “Affordable luxury.” “Well-behaved two-year-old.” “Clean kitchen countertops.”

When I heard the words “keto snickerdoodle,” I had that kind of reaction. No! That can’t be done!

But ketosizeme did it. A completely sugar-free, gluten-free snickerdoodle!

When my daughter was home for Thanksgiving, I requested she make that recipe. (I love having this girl in my kitchen!)

DD making sugar-free snickerdoodles

ketosizeme's snickerdoodle recipeThe cookies came out gorgeous!

They look very similar to the traditional cookies, and we loved the texture. There were a few things we didn’t love, though. None of them the fault of the original recipe…

We thought they needed a little more cinnamon on the outside — just a matter of personal preference. Ours came out way too sweet — probably a result of using a different kind of sweetener. (One of my pet peeves with stevia is that there’s so little consistency in sweetness from brand to brand, making it hard to nail someone else’s recipe unless you know what brand they’re using.) And the last thing we wanted to see if we could change was that the cookies left a weird cooling sensation in the mouth. This was probably a result of the erythritol in the Truvia sweetener we used. (Erythritol is a refined sugar alcohol that has little or no effect of blood sugar levels.) I don’t usually use granular stevia, because I haven’t found one that I like that’s free of fillers, but in this case, I thought the cookies really needed a granular sweetener.

So I experimented with the recipe a bit.

I significantly reduced the amount of sweetener used in the cookie, and tweaked the other ingredients to bring the flavor closer to what I think is a classic snickerdoodle taste — more vanilla, for one thing.

Mine didn’t spread as nicely as the original recipe; they came out having more of a bon-bon shape, but they still make a pretty plate of cookies.

plate of keto snickerdoodles

I felt that, because the coating on the outside is the first thing that hits your taste buds, I should use real sugar for that, rather than a sweetener that might leave an aftertaste or weird sensations. But there’s only two teaspoons of sugar in the whole recipe — which works out to 1/10th of a teaspoon or less for each individual cookie — which I consider a very acceptable amount. (If even a tiny amount awakens your sugar dragon, though, you might want to try a granular sweetener instead.)

Also, my husband thought my first version was a little too oily, so I cut back on the butter and added a little coconut milk. (You can use real milk, cream, or half-and-half, if that works for your diet.)

And with that change, we were both like, “Nailed it!”

 


Keto snickerdoodle recipe

Makes about 20, depending on size.

Dough:
2 cups almond flour from blanched almonds
3 Tbsp Truvia sweetener
3 Tblsp butter, softened
1 egg + 1 yolk
1.5 teasp vanilla extract
1 teasp coconut milk (the thick kind for cooking, not the thin kind for drinking)
1/2 teasp baking soda
1/2 teasp cream of tartar
Pinch of salt

Coating:
1 teasp cinnamon
2 to 3 teasp fine sugar, organic if possible (if your sugar is coarse, use 4 to 6 teasp)

Preheat oven to 350 F. Combine the cinnamon sugar coating in a small bowl and set aside. (Use the lesser amount of sugar [2 teasp fine or 4 teasp coarse] if you’re accustomed to little or no sugar in your diet. Use the higher amount [3 teasp fine or 6 teasp coarse] if not.)

Butter should be softened almost to the point of melting. Mix all dough ingredients well in a small mixing bowl, using a mixer if possible. (A small handheld mixer is fine.) The dough will look crumbly, but will stick together well when pressed.

keto snickerdoodle cookie dough

Roll the dough into balls slightly larger than 1 inch, or use a cookie scoop. Coat the balls in the cinnamon sugar, leaving the bottom side uncoated. (This avoids burning the cinnamon sugar, and reduces the amount of sugar you’ll ultimately eat with each cookie.)

cookie-scoop-in-bowl-700x500

cookie dough in cinnamon sugar

 

Place closely spaced on a parchment-lined or nonstick cookie sheet. The cookies will spread a little, but not much. Place in the preheated oven on the middle rack.

keto snickerdoodles, ready to bake

Check cookies at 10 minutes. A toothpick inserted should come out mostly clean. It’s good for them to be soft in the middle. If they’re not quite done, continue checking every minute or so.

keto snickerdoodles, just baked

Let cool to room temp, then store in an airtight container.

Makes about 20, depending on size.


Don’t have time to make ’em today? Pin it for later!

These very-low-sugar, gluten-free snickerdoodles are crazy close to the real thing!


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Have you checked out my dessert cookbook?

ebook: Guilt-Free Treats - sugar-free, grain-free desserts

Citrus avocado salad with orange vinaigrette

citrus avocado salad with orange vinaigrette

This salad is beautiful, and scrumptious, but it’s also super easy to throw together. You can use whatever sweet citrus you have available. I used Cara Cara oranges this time, but you could use regular oranges, blood oranges, or any kind of orange cousin: tangerine, clementine, mandarin, satsuma.

The hardest parts are slicing the avocado and citrus, but that’s not really difficult, once you see a demonstration…

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Got leftovers? Make quick mini fritters.

what to make with leftover chicken - mini fritters

I picked up this idea from food writer Mark Bittman: he calls them “tiny pancakes.” (Here’s his original recipe.) It was born out of wanting to make himself something quick to eat, and finding some leftover scallops on hand. Don’t worry; you don’t need scallops to make this! Just about any leftovers will do, and you could do this for breakfast, lunch or dinner. Or brunch. Or appetizers. Or a midnight snack.

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Greek salad with tzatziki dressing

gyro-inspired salad

This sort-of-Greek salad was inspired by a gyro wrap: it has all the contents of a gyro, minus the pita wrap, with a modified tzatziki dressing. Gyro is a Greek dish featuring meat cooked on a vertical rotisserie, and usually served wrapped in pita bread, with cucumber, tomato, onion, and tzatziki sauce. Tzatziki is traditionally made using yogurt, cucumber, garlic, and dill, mint, or parsley. Sometimes they’re also served with french fries stuffed inside.

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Easy, make-it-your-own fish taco bar

fish tacos - how to set up a fish taco bar

I was recently asked for my recipe for fish tacos. “It’s not so much a recipe,” I said, “as it is a collection of ingredients.” Which makes it great for feeding a group with diverse tastes or dietary needs: just set up your fish taco bar and let guests create their own.

And much of it can be done ahead of time: everything except for the avocado can be sliced, chopped, or mixed ahead of time. The fish can be seasoned ahead of time, but will taste best if it’s made just before serving.

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Eggs on avocado toast – easy, clean-eating breakfast or lunch!

eggs-avocado-bacon-toast-550x380
The moment I saw the photo on Pinterest of Simple Poached Egg and Avocado Toast at Pinch of Yum, I was hungry for this combo! But I thought it would be even better with a sprinkling of crispy bacon on top. Especially since I had some already-cooked bacon in the fridge. (Because of this: the best and easiest way to cook bacon.)
Better with bacon? Yep: I was right! The contrast of crispy whole-wheat toast, creamy mashed avocado, warm/runny egg yolk and crunchy bacon = heaven!
Poached eggs are a little challenging; her method makes them a bit simpler, but you could also just fry your eggs. My avocado was a bit too firm, so I added a bit of mayo to it. And then a dash of garlic salt, just cuz. Sprinkled on some fresh ground black pepper and a wee bit of thyme — totally optional, but pretty!
Now I wish I were going to be home for lunch tomorrow, because I am already hungry for it again!
Diet-friendly? Almost paleo (full-on paleo if you skip the bread); gluten free if you use gluten free bread for the toast; clean eating if the bacon passes muster; South Beach / low carb for maintenance level.

Brat and cabbage soup

brat and cabbage soup

I’ve been waiting for a day cool enough for soup; today was the day! I’d been wanting to try out this recipe I spied on Taste of Home recently, when I was trying to figure out how to use up some leftover sausages — including some grilled bratwurst.

This soup exceeded my expectations! I love that it takes one of my husband’s favorite foods (brats/sausage), and makes it into a fairly healthy meal. Kick it up to the next level by serving with a hearty bread made into garlic toast. (Or Paleo English muffins made into garlic toast.)

Bonus: it’s really easy! We’ll definitely be having this again.

I halved the original recipe, since I was cooking for two. (The recipe below is the half portion.) Double these quantities to serve a larger group, or to have some to put in the freezer. Several reviewers said that it tasted just as good if not better, reheated the second day, so this would make a great make-ahead meal, too.

Leave out the beans to make it Paleo and Whole30 compliant. You could add chopped avocado in their place: similar texture, plus healthy fats!

Brat and Cabbage Soup Recipe

Serves 4

2 cups chicken broth or stock (or more, for a long simmer)
2 – 3 medium carrots
1 stalk celery
1 medium onion
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp granulated garlic
2 – 3 brats, cooked according to package directions
1.5 cups shredded cabbage
1 can (14 oz.) great northern beans, rinsed and drained (optional*)

Put the broth on to boil in a large saucepan. Chop the carrots, celery and onion into bite-size chunks, and add them to the saucepan, along with the seasonings. Once the mixture boils, turn it down to medium low and simmer till the carrots are tender.

Slice the brats in half lengthwise, then into half- to one-inch slices; add them to the pot and heat through. At this point, you can turn the heat to low and let it all simmer till 20 minutes before serving time. If the broth gets too low, add a little more chicken stock. Or put some or all in the freezer for a future meal.

About 15 to 20 minutes before serving, add the shredded cabbage and beans. Stir gently and continue to simmer. Serve with fresh-from-the-oven garlic toast.

*To make this a lower carb dish — with balanced carbs and proteins — just leave out the beans. Here’s the nutrition info with beans:

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 276
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 5 g 25 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 38 mg 13 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 8 g 31 %
Sugars 5 g
Protein 16 g 32 %
And here it is without:
Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 206
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 5 g 25 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 38 mg 13 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 3 g 10 %
Sugars 5 g
Protein 11 g 21 %