This article explores two delicious keto-friendly recipes: Keto Chocolate Chip and Almond Cookies and Bacon-Wrapped Jalapeño Poppers. Both recipes are perfect for those following a ketogenic diet or simply looking for low-carb options that don't sacrifice flavor.
Keto Chocolate Chip and Almond Cookies
These gluten-free chocolate chip cookies get a delightful twist with the addition of sliced almonds and almond extract, offering an extra layer of flavor and texture. This recipe makes approximately 30 cookies using a #50 scoop.
Ingredients
- 120g blanched almond flour
- 16g coconut flour
- 1 tablespoon arrowroot powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon fine salt
- 150g unsalted butter, room temperature
- 7 tablespoons monkfruit sweetener
- 1 large egg
- 1 teaspoon blackstrap molasses
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 120g Lily’s premium dark chocolate baking chips
- 50g sliced almonds
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and position the rack in the center. Line two half sheet pans with parchment paper or silicone baking mats. Testing has shown that both parchment paper and silicone mats produce equal results.
- Dry Ingredients: In a medium mixing bowl, sift together the almond flour, coconut flour, arrowroot powder, baking soda, and salt. Set this mixture aside.
- Creaming: In the bowl of a stand mixer fitted with the beater attachment, cream the butter and monkfruit sweetener on medium-high speed for a full 10 minutes. Make sure to scrape down the sides of the bowl periodically to ensure even mixing.
- Wet Ingredients: Stop the mixer and add the egg, molasses, almond extract, and vanilla extract. Mix for 1 minute until well combined.
- Combine: Stop the mixer again and add the almond flour mixture on low speed until no traces of dry ingredients remain. Be careful not to overmix.
- Add Ins: Remove the bowl from the mixer and stir in the chocolate chips and sliced almonds until they are evenly distributed throughout the dough.
- Chill: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 hour. This step is crucial as it helps prevent the cookies from spreading too thin during baking.
- Portion: Use a #50 scoop to portion the cookies onto the prepared baking sheets. Flatten the dough slightly; just enough to eliminate any domed tops.
- Bake: Bake for 10 minutes.
- Cool: Allow the cookies to rest on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be too soft to move immediately after baking.
Bacon-Wrapped Jalapeño Poppers
These jalapeño poppers are a crowd-pleasing, keto-friendly appetizer that combines the heat of jalapeños with creamy cheese and salty bacon. They are perfect for parties, game days, or a simple snack.
Ingredients
- 12 jalapeños, halved lengthwise, seeds and white ribs removed
- 8 ounces cream cheese, softened (dairy-free option available)
- 4 ounces sharp cheddar cheese or preferred vegan cheese
- 3 tablespoons pickled jalapeños, minced (optional)
- 1 clove minced garlic (may use more to taste)
- 6 slices bacon, thin-sliced and halved lengthwise
- ½ cup shredded cheddar cheese
- ¼ cup shredded mozzarella
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preparation: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
- Prepare Jalapeños: Slice the jalapeños in half lengthwise and remove the seeds and membranes to reduce the heat. If you prefer a milder flavor, ensure all seeds and membranes are removed. For those who like it extra spicy, leave some seeds in.
- Make Cheese Mixture: In a mixing bowl, combine the softened cream cheese, cheddar cheese (or vegan alternative), minced pickled jalapeños (if using), and minced garlic. Mix until smooth and well combined. You can also grab a small bowl and combine 8 oz cream cheese, ½ cup shredded cheddar cheese, ¼ cup shredded mozzarella, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp black pepper.
- Fill Jalapeños: Fill each jalapeño half with the cheese mixture, smoothing the top. Ensure each half is generously filled.
- Wrap with Bacon: Wrap each stuffed jalapeño half with a half slice of bacon, securing it with a toothpick. This helps the bacon stay in place during baking.
- Bake: Arrange the jalapeño poppers on the prepared baking sheet and bake for 20 minutes, or until the bacon is crispy and the cheese is bubbly. Monitor closely to prevent burning.
- Cool and Serve: Let the poppers cool slightly before serving. This allows the cheese to set a bit and prevents burns.
Tips and Variations
- Cheese Options: A shredded mix of cheddar and mozzarella cheeses adds complex flavor and stringy cheese.
- Jalapeño Heat: Removing the seeds and membranes reduces the heat significantly. You could also use mini sweet peppers for a milder version.
- Dairy-Free Option: Use a cashew cream cheese and Daiya cheese shreds for a dairy-free version.
- Storage: You can assemble the poppers and store them in the fridge for up to a day before baking. Leftover poppers can be stored in an airtight container in the fridge for up to 2 days. Freeze them unbaked on a baking sheet, then transfer them to a freezer-safe container.
Serving Suggestions
Serve these keto-friendly appetizers with fresh vegetables, gluten-free crackers, or your favorite bread chunks. They also pair well with other low-carb dips like hot spinach dip or baked buffalo chicken dip.
Sabine Venier: The Culinary Expert Behind the Recipes
Originally from Austria and now residing in the UK, Sabine Venier is the culinary expert behind these recipes. She infuses her passion for homemade gluten-free cooking into Mama Knows Gluten Free. As the former proprietor of a successful food blog, her culinary expertise spans a broad spectrum. Sabine’s culinary journey was rooted in the cherished family recipes taught by her mother, nurturing a profound appreciation for fresh, homemade ingredients. Sabine has gained recognition as a recipe developer and food photographer, with her work featured in various magazines and online platforms. Her innovative recipes have appeared in prestigious publications such as Forbes, Parade, and Rachael Ray Everyday.
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