Tag Archives: gluten-free

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

Taco hash – get your grain-free, dairy-free taco fix!

grain-free dairy-free taco hash

When you’re craving tacos, but you know you feel better if you skip the tortilla and/or the cheese, this Paleo-friendly way to get your taco fix is quick and simple when you’ve got prepped ingredients ready to go.

This isn’t a recipe: it’s an assemblage of several things I keep on hand, thrown together. If you have all the ingredients ready, this will cook up in about 15 minutes, maybe less. It’s super easy! I’ll walk you through it…

diced sweet potato and onion

I’ve always got cooked diced sweet potato and diced onion on hand in the fridge. (Check out my sweet potato post for tips and a how-to video.) On this happy day, I also had cooked, seasoned, crumbled hamburger in the freezer. I don’t always have it on hand, but when I’m cooking hamburger for a recipe or immediate meal, I try to cook extra. It’s cooked with onions and maybe garlic, and seasoned with a little salt and pepper (not too much, since it’s usually added to other things that may already have salt and heat). Then I divide it into single-serving baggies, and stash those in a gallon baggie in the freezer. The small baggies are quick and easy to thaw, making meals like this much quicker.

I rarely cook dishes like this by recipe anymore. But for those who aren’t so comfortable winging it, here’s my guess, per serving:

  • onion – about half a small onion, or a quarter of a large one
  • hamburger – about 4 oz. or 1/2 cup
  • sweet potato – equal to or a little less than the hamburger

On this particular day, I added some diced bell pepper, cherry tomatoes, and kale, but those are quite optional. Another no-chop option would be to just stir in some salsa.

Then I add a generous sprinkling of homemade taco seasoning (1/4 to 1/2 teaspoon; start small, taste, and add till it suits you), stir it in, and boom! – it’s done!

(Here’s my gluten-free, sugar-free taco seasoning mix recipe.)

Toppings are optional. If I’d had avocado or guacamole on hand, I would’ve used one of those. But I didn’t, so I topped it with dairy-free “sour cream” (coconut milk yogurt with a splash of lemon juice stirred in). You could use real sour cream, if you do dairy.

Yum! Tons of flavor. You won’t miss the taco shells or the cheese at all!

Taco Hash - Ready in 15 minutes, if you have some simple ingredient prep done. Paleo + Whole30 friendly, too!

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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Stocking your freezer for easy meals (without committing to specific recipes)

freezer meal prep; meals

They say if you have healthy food on hand, you’ll eat it. But that’s not necessarily true. Faced with nothing but “ingredients,” it’s often tempting to just order pizza or go out.

meal prep; ingredients

And let’s be real: we’ve all chosen that road more than once! But if you keep those ingredients in an easy-to-use form, it increases your odds of actually cooking at home!  I’ve written before about 30 things I always keep on hand for easy healthy meals, but this post is going to focus on what I keep in the freezer, with some tips and how-to’s.

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