The BEST Keto Chocolate Chip Cookie!

I'm tooting my own horn here, this is by far the best keto cookie recipe I have tried!

For a while now I've been wanting the ultimate cookie recipe - One that I will use over and over, my go to, my ride or die cookie that has texture, taste and could even make Santa happy (ahem)

So often I find keto friendly cookies have a certain texture - you know the one, where you KNOW you're eating a cookie made from almond flour or coconut flour, its soft and there's no bite to it.

This cookie has everything you want. Its crunchy, it doesn't taste like almond flour, its rich in flavour and will make all your dreams come true.

..Sold yet?

These cookies also taste amazing with a drizzle of melted 90% Lindt chocolate on top as well!

Ingredients:

Almond flour: Yes, I can hear some of you groaning already. But this isn't your typical almond flour cookie. Its got extra pizzazz - trust me! I get my almond flour from Countdown or New World, generally near the nuts or the flours.

Brown sugar substitute: To be honest, I wouldn't have gone for this sweetener to begin with - but I'd run out of white sweetener - however, absolutely no regrets, considering brown sweetener is flavoured with molasses, I think it just makes this cookie so damn better.

For those wondering, I generally source mine from Low Carb Haven, $14.50 will get you 300g and lasts a good while!

You may notice I've only used a small 2 tablespoons for this recipe, and this is because this particular sweetener has a cooling effect if used too generously. Nothing kills your mood more than biting into a cookie that brings warmth into your heart when suddenly you're slapped in the face by the ice queen!

Xanthan Gum: Gluten frees best friend - I noticed without this ingredient I found it difficult to shape my dough balls. Considering its a binder - just use it ok?!

My pack comes from Nothing Naughty, feels like it'll last me forever so you can find small quantities at New World!

Vanilla Extract: A debatable topic - some love extract, some love essence - I happen to love extract so this recipe is catered to that - however if you choose to use essence (You will need 2 tsp), be mindful of your dough becoming too wet.

Almond butter: If there was anything I was sure of with this recipe - it was that I wanted to avoid using eggs. Why? Eggs in cookies will give you a softer cookie, simple. For those of us who still have all our teeth - we want crunch!

Anyway the almond butter has been chilling in the pantry for quite some time, used here and there in smoothies and chia seed puddings but now I've found its true purpose.

Easy to source from supermarkets, mine comes from Nothing Naughty.

Cream: All I really know about cream in baking is it provides richness, flavour and colour, and helps form a mighty fine dough, so here it is!

Some parts will know this as heavy whipping cream, or pouring cream.

Add ins: The choice is yours here - Obviously chocolate chip cookies need chocolate chips, but I grabbed the Healtheries Dark Chocolate Chips because they're easily accessible from the supermarket - However I have really enjoyed the Justine's chocolate chips.

I also used hazelnuts this time around - during my trials I used pecans and both went down very well!

Salt: Save the salt for last, when the cookies are done, crack some of that pink Himalayan salt on top - its a game changer.

These cookies are so simple to make - you'll have them done in no time!

Method:

Preheat oven to 180 degrees Celsius, normal bake.

Chop your nuts into chunky pieces and mix with your chocolate chips.

In a separate bowl, combine almond flour, almond butter, xanthan gum, sweetener, cream and vanilla, stir to form a dough, then add in the nuts and chocolate and mix until combined.

I weighed out my dough - you'll be able to achieve 12 cookies if you weigh them at 30g each.

Form balls of dough by rolling them in your hands. If the dough crumbles, give it a good squeeze and it'll help!

Flatten with a fork or your hands to about 1cm thickness, and bake in the oven on the middle rack for 17 minutes.

Remove from oven and allow to cool completely on the tray.

Leave as is or drizzle with chocolate, and don't forget to crack the salt on top!

The cookies will be relatively soft during the cooling period - if you're impatient like me, pop them in the freezer for 20 mins and they'll be ready in no time!

I wish I could give some advice on storing leftover cookies - but they're gone within 5 minutes!!

Chocolate Chip Cookies

Serves 12

Ingredients:

1 cup almond flour

1 teaspoon xanthan gum

2 tablespoons brown sugar substitute

1/4 cup cream

65g almond butter

1 teaspoon vanilla extract

50g chocolate chips

50g chopped nuts

Method:

1. Preheat oven to 180 degrees Celsius, normal bake.

2. Chop nuts and mix with chocolate chips. Set aside.

3. In a separate bowl, mix together remaining ingredients to form a dough. Add nuts and chocolate and stir to combine.

4. Shape into 12 balls (Each weighing about 30g). If the dough crumbles or is hard to roll, squeeze tightly and re roll.

5. Flatten cookies with a fork or fingers and bake in the middle of the oven for 17 minutes.

6. Remove from the oven and allow to cool completely on the tray.

7. Leave as is or drizzle melted chocolate on top, and don't forget to crack some salt on top! (Pro tip: To enjoy quicker - Pop the cookies into the freezer once cooled for 20 minutes!)

Per cookie:

Net carbs: 2g Protein: 4g Fat: 12g

Have you made this recipe?

Let us know by tagging us on our Instagram! @ohmygoodness_nz

Panna Cotta Tart with Raspberry Jelly

Light and summery, this creamy panna cotta tart will keep you feeling guilt free this holiday season!

I haven't quite gotten through all the recipes I wanted to for this Christmas, but there was one recipe I promised myself I would share, this panna cotta tart with raspberry jelly!

It is 100% on the menu for the big day, and I'm really looking forward to indulging on all the right foods for my body.

This week I met a milestone of 20kg weight loss, it feels fantastic!

This recipe is a wee bit of a last minute rush, so no progress photos, but its super easy and you can make it a day ahead!

Initially I made this tart in a silicone pie dish - BIG MISTAKE

The panna cotta was so soft it wasn't easy to get the tart out, so the next time I tried this recipe, as above, I made the crust thicker. But it prevented the delicate and light panna cotta from shining!

So I recommend investing in a quiche dish with a removeable bottom, I got this one from Spotlight here. Its non stick and I was able to stick to my thinner crust, perfect!

This recipe begins with making the crust. Preheat the oven to 180C conventional.

Grease the quiche dish with a cooking spray and set aside.

In a small bowl, mix together almond flour, sweetener, xanthan gum and melted butter until well combined.

Press the crust into the tart tin, coming up the sides about 3/4 of the way. Poke holes with a fork across the base to avoid air pockets.

Bake in the oven for 8-10 minutes. Allow to cool on a cooling rack.

To make the panna cotta, first bloom the gelatin. Add the water to a small dish and sprinkle the gelatin powder over the surface. Stir it gently and allow to sit.

In a small sauce pan, add the sweetener, coconut milk and vanilla and heat on a medium heat, stirring often.

The key here is to only allow the coconut milk to heat enough that bubbles form around the edge of the pot. Take it off the heat and slowly pour the cream in, stirring.

Pour the panna cotta over the back of a spoon into the crust, and set in the fridge for 4 hours.

To make the jelly, add raspberries, water and sweetener to a saucepan and heat on a medium heat until boiling. Boil for 5 minutes, stirring often. While waiting for the raspberries, make another small dish of gelatin.

When the 5 minutes is up, strain the raspberries through a sieve, pushing with the back of a spoon to get as much of the juice as possible.

Add the gelatin mixture to the liquid and stir to dissolve. Allow to cool for about 20 minutes, before gently pouring on top of the panna cotta and setting in the fridge for another 1-2 hours.

Top with any festive toppings, we love raspberries, a sprinkle of pomegranate arils and mint leaves to garnish!

Panna Cotta Tart with Raspberry Jelly

Serves 8

Base ingredients:

150g Almond Flour

40g Sweetener

70g Butter (Or coconut oil to make it vegan) 1/2 Teaspoon xanthan gum

Panna cotta ingredients:

1 cup coconut milk

1 cup of cream (Or sub for coconut cream to make it vegan)

48g sweetener

2 teaspoon vanilla 2 teaspoons gelatin soaked in 40ml water

Raspberry jelly ingredients:

225g raspberries

60 ml water

56g sweetener

1 teaspoon of gelatin soaked in 20 ml water

Method:

1. Preheat the oven to 180C conventional and grease a quiche dish.

2. In a small bowl, add almond flour, sweetener, xanthan gum and melted butter. Combine to form a dough.

3. Press into the quiche dish and up the sides about 3/4 of the way.

4. Poke holes with a fork into the base and bake in the oven for 8-10 minutes. Transfer to a cooling rack.

5. Bloom gelatin for the panna cotta by adding water to a dish and sprinkling the gelatin powder over top and giving it a stir.

6. In a saucepan, add coconut milk, sweetener and vanilla. Heat on a medium heat, stirring often, until bubbles begin to form around the edge of the pot.

7. Slowly pour the cream into coconut and stir to combine. Allow to cool for 5 minutes.

8. Pour the panna cotta mixture into the tart shell on the back of a spoon, and allow to set in the fridge for 4 hours.

9. At the 3.5 hour mark, begin the raspberry jelly. Add raspberries, sweetener and water to a saucepan and heat on medium until boiling. Boil for 5 minutes.

10. Prepare the gelatin according to the ingredients list and allow to sit for a couple of minutes.

11. Strain the raspberries through a sieve using the back of a spoon.

12. Mix the gelatin into the liquid and stir until dissolved. Allow to cool for 20 minutes.

13. Gently pour the raspberry jelly over the panna cotta over the back of a spoon and allow to set in the fridge for 1-2 hours.

14. Decorate with raspberries, pomegranate arils, and festive green mint!

Per serve:

Net carbs: 7 Fat: 39g Protein: 7g Have you made this recipe?

Let us know by tagging us on our Instagram! @ohmygoodness_nz

Gingerbread Cheesecake

Bring in the holiday spirit with this gingerbread cheesecake that's creamy, guilt-free and packed with spice!

With less than a month to go until Christmas, I am getting giddy! The poinsettia is on display, the Christmas novelty is coming out of storage and we're making plans for our hunt for the perfect real Christmas tree.

I'm not ashamed to admit we've been watching Christmas movies since Nov 1st, and something is just so perfect about watching a Hallmark movie while indulging in this gingerbread cheesecake!

The crust is like a gingerbread cookie, and the filling is creamy, light and spicy!

It is also recommended to allow the cheesecake to set overnight, so the spices can develop nicely.

For this cheesecake, you will need the following ingredients:

Almond flour Sweetener

Butter

Xanthan gum

Ground ginger

Cinnamon

Ground cloves

Ground nutmeg

Cream cheese

Whipping cream

Sugar-free maple syrup

You'll also need:

A electric hand mixer or standing mixer

A tart/quiche pan

Start by making the crust, preheat the oven to 180 degrees Celsius, and mix together the almond flour, sweetener, xanthan gum, ginger, cinnamon, cloves and nutmeg in a mixing bowl. Add in melted butter and stir to form a dough.

Lightly grease a tart pan with cooking spray, and transfer the dough over. Using your fingers or the back of a spoon, push the dough out to fill all of the pan evenly.

Poke holes in the crust with a fork to prevent it from puffing up, and bake in the oven for 10 minutes. Allow to cook on a cooling tray.

To make the cheesecake filling:

First whip the cream until you get stiff peaks. In a separate bowl, whip the cream cheese, sweetener, maple syrup, cinnamon, ginger and nutmeg until mixed. Add the whipped cream and gently fold to combine.

Fill the gingerbread shell with the cheesecake filling and smooth over. Pop into the fridge and allow to set overnight.

Serve however you desire, I decorated this one with a wreath of whipped cream, mint leaves, pomegranate perils and keto gingerbread men!

Gingerbread Cheesecake

Serves 8

Base Ingredients:

150g almond flour

40 g sweetener

70g butter, melted

1/2 teaspoon xanthan gum

1 1/2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Filling:

250g cream cheese, room temperature

1/2 cup whipping cream, cold

45g sweetener

1/4 cup sugar-free maple syrup

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

Method:

1. Preheat oven to 180 degrees C conventional.

2. Mix together almond flour, sweetener, xanthan gum, ground ginger, cinnamon, ground cloves and nutmeg in a mixing bowl.

3. Melt butter and add to the dry ingredients, mixing to form a dough.

4. Transfer dough to the tart pan, and spread to cover the pan evenly.

5. Bake in the oven for 10 minutes, when done, allow to cool on a cooling rack.

6. To make the filling, first whip the cream until stiff peaks form.

7. In a separate bowl, whip the cream cheese, sweetener, maple syrup, cinnamon, ginger and nutmeg until incorporated.

8. Add the whipped cream to the cream cheese mixture and gently fold with a spatula until combined.

9. Transfer filling to the tart shell and smooth over evenly.

10. Set in the fridge overnight and serve immediately after decorating.

Per serve:

Net carbs: 4g Fat: 32g Protein: 6g

Have you made this recipe?

Let us know by tagging us on our Instagram! @ohmygoodness_nz