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KETO CHOCOLATE THUMBPRINT COOKIES

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keto chocolate thumbprint cookies

These keto chocolate thumbprint cookies are delicious and even have a little crunch to them! They’re perfect to prepare now that its baking season or you can serve them at the coffee table on Christmas day. Just like the keto chocolate cupcakes, I posted earlier, these also give me a Christmassy feeling with the shredded coconut that reminds me of snow.

One cookie has a total of 3 grams net carbs.

The ingredients for these keto thumbprint keto cookies

Almond flour: The main flour for this keto soft-baked cookie is almond flour which makes these cookies gluten-free and keto-friendly. Almond flour is a great substitute for regular flour.

Brown erythritol: to make these cookies nice and sweet, I used brown erythritol which is a keto-friendly sugar substitute with a glycemic index of zero. This means this sugar will not cause a spike in your blood sugar or knock you out of ketosis. I used brown erythritol, but you can also use regular white erythritol.

Baking powder:  Some say baking powder is not keto-friendly because it’s high in carbs. But I don’t mind using it in a small amount. As it does not affect the total amount of carbs that much. I do recommend using a gluten-free one. You can choose to leave this ingredient out, but then you higher the chances of the cupcakes not rising when you bake them.

Himalayan salt: or Celtic salt.

Vanilla powder:  Vanilla powder is purer than vanilla extract and I think it tastes better than vanilla extract. But you can also use vanilla extract. In that case, you’ll need 1 teaspoon of vanilla extract if you want to replace the vanilla powder.

Butter

keto chocolate thumbprint cookies

Keto dark chocolate: When choosing chocolate, I like to use pure, at least 70% cacao dark chocolate because the darker the cacao content, the higher anti-oxidants. Also, I want the first ingredient in the list to be chocolate and not a sweetener. My favorite keto chocolate to use is the one from Funky Fat Choc. I love this brand so much because it makes chocolate with clean ingredients that are healthy and taste delicious. (Get 10% off your order when you buy from them with code “EVY”) This brand is only available in Europe.

If you’re living in the US, I’d recommend the 70% dark chocolate from Lily’s when it comes down to clean ingredients.

Coconut oil: I added one tablespoon of coconut oil, this will help to keep the chocolate smooth and prevent clotting.

Shredded coconut:  To top off these cookies I used shredded coconut. You can choose to leave this out if you’re not a fan of coconut.

Disclaimer: This post contains affiliate links that help keep this content free.

keto chocolate thumbprint cookies

KETO CHOCOLATE THUMBPRINT COOKIES

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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Dessert
Keyword: gluten-free, ketogenic, sugar free
Servings: 9 cookies
Calories: 177kcal

Ingredients

Instructions

  • Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Line out a parchment paper on a baking sheet.
  • In a large bowl, mix the almond flour, erythritol, baking powder, salt, vanilla powder, and mix with a spatula.
  • Add the softened butter and mix until you have cookie dough.
  • Shape 9 even balls out of the dough and place them on the parchment paper.
  • Press the balls down and create a little hole with your thumb or a measurement teaspoon.
  • Bake them in the oven for 15 minutes.
  • In the meantime, melt the keto chocolate together with the coconut oil in a double boiler.
  • Take the cookies out of the oven and fill them with the melted chocolate using a tablespoon.
  • Let them rest in the fridge for 15-20 minutes and sprinkle some shredded coconut on top of the cookies.

Nutrition

Serving: 1cookie | Calories: 177kcal | Carbohydrates: 5g | Protein: 4.5g | Fat: 15g | Fiber: 2g
Tried this recipe?Let us know how it was!

How do I store these keto chocolate thumbprint cookies?

I keep them in a closed-off glass container in the fridge because when you leave them out, the chocolate tends to melt. After all, it’s mixed with coconut oil that keeps the chocolate soft.

What is a double boiler?

A double boiler also called ‘bain Marie is a pot of water filled with water heated on the stove, with a smaller pot inserted in the water in which you’ll add the chocolate to melt. This prevents the chocolate from burning.

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dessert

KETO-FRIENDLY CHRISTMAS CHOCOLATES

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keto friendly christmas chocolates

These keto-friendly Christmas chocolates will put you straight into a Holiday mood without worrying about being knocked out of ketosis.

To make these super cute chocolates you’ll only need 2 or 3 ingredients, depending on how many layers you’d like to make these chocolates in. I used dark and white chocolate, but if you’re not a fan of white chocolate, you can also just use dark chocolate.

I made these chocolates for my little 4-year-old and she absolutely loved them, so these are definitely a kids pleaser. Holidays can be quite overwhelming with all the sugary candies. But it doesn’t have to be. By making your own Holiday candy you can still enjoy the holidays in a healthy way without feeling deprived.

You’ll need a mold for making these chocolates, which you can easily find on amazon.

For the ingredients

The chocolate: When choosing chocolate, I like to use pure, at least 70% cacao dark chocolate because the darker the cacao content, the higher anti-oxidants. Also, I want the first ingredient in the list to be chocolate and not a sweetener. My favorite keto chocolate to use is the one from Funky Fat Choc. I love this brand so much because it makes chocolate with clean ingredients that are healthy and taste delicious. (Get 10% off your order when you buy from them with code “EVY”) This brand is only available in Europe.

In this recipe, I used their dark chocolate with hazelnuts. It gives these chocolates a nice little crunch.

I also used this chocolate in my recipe for the keto peanut butter cups.

Disclaimer: This post contains affiliate links that help keep this content free.

keto christmas chocolates

KETO CHRISTMAS CHOCOLATES

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Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Dessert, Snack
Keyword: dairy free, ketogenic
Servings: 45 small chocolates
Calories: 31kcal

Equipment

  • christmas molds

Ingredients

Instructions

For the dark layer

  • In a double boiler add 1 tablespoon coconut oil and break the dark chocolate in pieces into the pot. Bring to a melt. Add more coconut oil if you need the chocolate to be more liquid.
  • Transfer the melted chocolate into the mold with the help of a teaspoon. Don't fill them up completely, to leave some room for the white chocolate layer.
  • Let the chocolate harden in the freezer and melt the white chocolate in the meantime in the same way as the dark chocolate.

For the white layer

  • Take the mold with the dark chocolate out of the freezer and fill it up until the edge with the melted white chocolate.
  • Let the mold rest in the refrigerator for another few minutes until the chocolate is hardened out.
  • When the chocolate is hard, remove them from the mold. Place them onto a plate and store them in the fridge.

Notes

Store the prepared chocolates in the refrigerator, as they tend to melt at room temperature. 

Nutrition

Serving: 1chocolate | Calories: 31kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 3.2g
Tried this recipe?Let us know how it was!
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dessert

KETO BRESILIENNE PIE

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keto bresilienne pie

If you miss bresilienne pie on your ketogenic diet, then this is a must-try! I have to say, I was surprised by how good this pie turned out to be and what a resemblance it is to the original sugary one. At just 7.5 grams of net carbs per slice, you can still enjoy a nice slice of pie on your ketogenic diet.

If you’ve never heard of bresilienne pie: this is a typical Belgian pie that is made with a crusty bottom and filled with a vanilla flan-pudding-like mixture. It tastes absolutely delicious!

Now the real deal is made with a flour base and a mixture of milk with eggs and flour. But on a ketogenic diet, we’ll need to replace some of these ingredients and add in some keto-friendly ones. And this recipe will give you just that!

The ingredients for this keto bresilienne pie

Almond flour: To create a pie crust that is keto-friendly, I used blanched almond flour, which work great as a base together with the other listed ingredients.

Eggs: In this recipe, I used free-range eggs.

Coconut oil: I used melted coconut oil in the base, but you can also substitute this with grass-fed butter instead.

Erythritol: To keep this recipe sugar free I used erythritol which has a glycaemic index of zero and won’t cause a blood sugar spike which means it’s keto-friendly. You can also use monk fruit if it’s available to you. In this recipe, I used mainly granulated erythritol. Only to prepare the heavy whipping cream I used powdered erythritol.

Heavy cream: I used heavy cream in both the filling as well as to create the heavy whipping cream on top of the pie.

Vanilla powder: To give this pie its signature vanilla flavor I added vanilla powder, which has a more intense taste than vanilla extract. If you don’t want to use vanilla powder, you can cut open 1-2 vanilla beans and use the seeds instead. Vanilla extract is also possible to use, in that case, use 1-2 tablespoons.

Tapioca starch: Tapioca starch is considered not keto-friendly because it is rather high in carbs. But I used it to thicken the filling, which gives it that nice flan-like texture. I only used 2/3 cups and when divided into 8, it really lowers down the carb count. I also checked my blood sugar after having a slice of this pie and it didn’t spike. So I would say it’s pretty okay to use a small amount.

Bresilienne nuts: You can easily make these keto-friendly bresilienne nuts to top off the pie.

Disclaimer: This post contains affiliate links that help keep this content free.

keto bresilienne pie

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Prep Time: 20 minutes
Cook Time: 1 hour
Course: Dessert
Servings: 8 servings
Calories: 462kcal

Ingredients

For the crust

For the filling

    To prepare the pudding

    To prepare the flan

    To finish it off

    Instructions

    To prepare the base

    • Preheat the oven to 350 °F or 175 °C. 
    • In a large bowl, add the almond flour, melted coconut oil, erythritol, eggs and salt.
    • Mix everything together with a wooden spoon or spatula until it forms a dough.
    • Press the dough evenly into the pie mold. Poke some holes in the pie crust with a fork.
    • Bake the base in the preheated oven for 15-20 minutes until it starts to turn golden brown. Remove the crust from the oven or prepare the filling in the meantime.

    Prepare the filling

      To prepare the pudding

      • Heat 100ml of heavy cream in a small steel pan until warm, not boiling.
      • In a medium-sized bowl, whisk the egg yolk with erythritol and vanilla powder.
      • Add the egg mixture to the warm heavy cream and whisk until it starts to thicken.
      • Once the mixture is thickened, transfer to a glass bowl and set aside.

      To prepare the flan

      • In a large bowl, add the heavy cream, erythritol, tapioca starch, eggs, and pudding. Mix everything with an immersion blender for 1-2 minutes.

      Bake the complete pie

      • Heat the oven to 400 °F or 200°C.
      • Pour the filling into the pie crust and bake in the oven for another 35-40 minutes. Once the middle of the pie is still a little jiggly but almost firm, remove the pie from the oven en let cool down.
      • Refrigerate the pie for another few hours or overnight.

      To finish off the pie

      • In a medium-sized bowl, add the heavy cream and powdered erythritol and mix with an electric mixer until it forms spikes.
      • Evenly spread out the heavy whipped cream on top of the pie and sprinkle some keto bresilienne nuts on top. (see recipe for the bresilienne nuts in ingredient list link)

      Nutrition

      Serving: 1slice | Calories: 462kcal | Carbohydrates: 9.5g | Protein: 9g | Fat: 40g | Fiber: 2g
      Tried this recipe?Let us know how it was!
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      dairyfree

      KETO ALMOND BUTTER CUPS

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      keto almond butter cups

      These keto almond butter cups will soothe your sweet tooth without knocking you out of ketosis. They’re perfect to have for Halloween that is coming up or to add some extra fat into your diet.

      The traditional cups are made with peanut butter, but I thought it would be nice also to have some made with almond butter. Almond butter has a softer taste than peanut butter and pairs great with chocolate. But then again, what doesn’t go well with chocolate? Am I right?

      One almond butter cup has a total of 1 gram of net carbs and fits perfectly into a ketogenic diet.

      For the ingredients

      The chocolate: When choosing chocolate, I like to use pure, at least 70% cacao dark chocolate because the darker the cacao content, the higher anti-oxidants. Also, I want the first ingredient in the list to be chocolate and not a sweetener. My favorite keto chocolate to use is the one from Funky Fat Choc. I love this brand so much because it makes chocolate with clean ingredients that are healthy and taste delicious. (Get 10% off your order when you buy from them with code “EVY”) This brand is only available in Europe.

      If you’re living in the US, I’d recommend the 70% dark chocolate from Lily’s when it comes down to clean ingredients.

      The almond butter: When choosing a nut butter, always check the ingredient list to make sure the only ingredient is the specific nut. For almond butter, only almonds should be listed in the ingredient list. Nothing more. You’ll often find nut butter with added oils like sunflower oil, canola oil, palm oil or soybean oil, and even sugar. You’ll want to avoid these since they can cause inflammation in the body or spike your blood sugar.

      The sweetener: I didn’t add any sweetener to the chocolate since it’s already sweetened. I did, however, in the almond butter layer, to give it that extra sweetness. I used powdered erythritol, but you can also use any other keto-friendly confectioner sweetener of your liking.

      The flavoring: To give the almond butter some extra flavor, I added vanilla extract and sea salt. It provides these almond butter cups with the perfect balance between sweet and salty.

      Disclaimer: This post contains affiliate links that help keep this content free.

      KETO ALMOND BUTTER CUPS RECIPE

      8 cups

      INGREDIENTS

      – 2 bars sugar-free dark chocolate (3.5 oz or 100g in total)
      – 3 tablespoons coconut oil
      – 2 tablespoons almond butter
      – 1 tablespoon powdered erythritol
      – Pinch of salt
      – 1/4 teaspoon vanilla extract

      INSTRUCTIONS

      1. Line up 8 small cup papers on a plate.
      2. Break the chocolate bars into pieces and melt in a double boiler, also add 2 tablespoons of coconut oil, this will help to keep the chocolate smooth and prevent clotting. (A double boiler also called ‘bain marie’ is a pot of water filled with water heated on the stove, with a smaller pot inserted in the water in which you’ll add the chocolate to melt.)
      3. Once the chocolate is melted, fill up the bottom of the cup papers. Put the plate with the cups in the freezer and let the chocolate harden.
      4. In the meantime prepare the almond butter.
      5. In a small pot, add the almond butter, erythritol, one tablespoon of coconut oil, salt and vanilla extract. Let everything melt together on low heat.
      6. Take the chocolate out of the freezer when it’s not liquid anymore and add the almond butter mixture on top.
      7. Place the cup back in the freezer until they harden.
      8. Add another layer of chocolate on top and place in the freezer or fridge until the cups are firm.
      9. Store them in the fridge to prevent them melting at room temperature.

      NUTRITION

      1 serving: 1 almond butter cup | Calories:148 kcal | Carbohydrates: 1.5g | Protein: 1.7g | Fat: 8g | Fiber: 0.5g

      Have you tried this recipe? I’d love to know what you think by leaving me a comment.

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