Keto Pfeffernüsse

Have you ever had a Pfeffernüsse? As a special request from my husband, this was my first time making them… And wow, let me just say these are fantastic! They have a lot more zing than gingerbread, making them a bit more of an “adult” cookie that goes great with coffee or something stronger.

Try them out and let me know what you think in the comments below!

Keto Pfeffernüsse

This low carb keto cookie is soft and spicy delicious. A German cookie with a healthy twist.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Servings: 30 30
Author: Ketopig

Ingredients

Instructions

  • If your cookie dough is ready, preheat oven to 350F. 
    Pfeffernüsse Dough
  • In a bowl add the dry ingredients and mix. 
    Pffernusse Wet Ingredients
  • In a sauce pan add the Vitafiber, butter and melt over low heat while stirring continuously. Remove from heat add in the anise and eggs and mix well before adding that into the dry ingredients. Wrap and place in the fridge for two or more hours. 
    Pfeffernüsse Dough
  • Wrap and place in the fridge for two or more hours.
  • Roll into 1 and 1/2 inch sized balls and place on a baking sheet, flattening slightly if desired. Bake time is 15 minutes for all 30 cookies. 
    Pfeffernüsse Out of the Oven
  • Allow to cool for 20 minutes, then frost or drizzle with chocolate glaze.

The KetoPig loves quality and healthy ingredients, and is pleased to be sponsored by VitaFiber! Some of the links in this post are sponsored and buying VitaFiber products via these links and using checkout code VFGSCH20 helps support the site while saving you 20%. Thank you!

Keto Hot Fudge

If you are deciding to indulge in something sweet and chocolatey, why not have it be hot fudge! This is a keto-style hot fudge that is simply the best topping for your low carb ice cream or added to brownies and cakes for the ultimate indulgence!

This is real hot fudge, not chocolate syrup lameness like many other recipes claiming to be your secret low carb chocolate treat. Do not be fooled by weak imitations… Trust the pig!

What you need

5 oz Lily’s chocolate chips

5 oz Dark chocolate unsweetened chips

1/3 cup Dutch cocoa powder

1/3 cup Sweetener Lakanto Monkfruit 1:1 Sugar Substitute (Golden)

3/4 cup Vita FiberVitaFiber IMO Syrup – Prebiotic Fiber Sugar-Free Sweetener

1/3 cup Heavy cream

1/3 cup Water

1 tsp Vanilla

3 tbsp Salted butter

Directions

First melt your chocolate chips in a small pot or in the microwave. A stove-top with a double-boiler is the safest way to not burn the chocolate, but you can do it directly over low heat or with the microwave if you are careful and stir frequently. Once the chips are melted, add the cocoa powder, mix well and set aside.

Warm sweetener, vita fiber, heavy cream, and 1/3 cup of water in a medium  heavy-bottomed pot over low heat without stirring until sugar dissolves. Increase heat to medium high, stirring frequently. It will bubble up once it get’s really hot and that’s exactly what you want! Let it bubble for about 4-5 minutes, stirring it constantly so as not to burn.

Turn off heat and whisk in the salted butter, vanilla and melted chocolate. It will look messy at first but will come together beautiful and creamy but thick like real fudge should be. I would not keep this in the fridge, or you’ll be getting your hammer out just to get some. It keeps beautifully on the counter and is much easier to get into…   🙂

Try on top of Keto Ice Cream.

 

 

 

 

Keto Chocolate Mousse

This is a one bowl easy to whip up keto chocolate mousse recipe. I love it when I accidentally make something and it comes out amazing!  All of the ingredients I used are lactose free and from pasture raised, grass fed cows.

What you need

1 cup Heavy cream

4 oz Cream cheese

2 tbsp Sour cream

2 tbsp Lakanto Monkfruit 2:1 Powder Sugar

1-2 tbsp Cocoa powder

1 tsp vanilla or if you’re like me 1 tbsp 🙂

Directions

In a bowl add heavy cream and whip it up until forms soft peaks. Add all of the other ingredients and whip up until forms soft peaks. That’s how easy it is to whip up! Also a big bonus with this recipe is it wont turn to sludge after a day! It’s always been eaten here within three days or so, but every time I went to scoop it out it was like a fluffy ice cream that held it’s shape. Enjoy and pig out keto style!

 

 

Vegan Keto Cream Cookie Cupcake

I made up this recipe for a friend and I was honestly skeptical but to my surprise it was so much better then what I excepted! This vegan keto cream cookie cupcake recipe is so easy to make and is high in monounsaturated fats. It is so creamy with an ice cream-like texture and a pastry cookie crust. You wouldn’t expect this delicious sweet treat to also be a vegan one!

What you need for crust

1 cup  Almond Meal

2 tbsp  Coconut Flour

1/4 cup sweetener Lakanto Monkfruit 1:1 Sugar Substitute (Golden)

1 tbsp Cinnamon

A dash of cloves

A dash of all spice

A dash of nutmeg

2 tbsp Cacao Butter (finely chopped and melted)

1 tbsp Coconut oil (melted)

Directions

Pre-heat oven to 350F. In a bowl add almond meal, coconut flour, sweetener, cinnamon and other spices and mix it until well incorporated. Heat the butter and oil in microwave on 15 second intervals stirring in between making sure to not burn it. Cacao butter is hard at room tempter and doesn’t melt easily so making sure to finely chop it before trying to heat it will help. Patience grasshopper.

The crust will bake for 10-15 minutes or until edges are golden brown and make sure to let it cool before putting the cream filling on top.

What you need for the filling

1/2 cup Macadamia nut milk

1/4 cup Macadamia nuts (roasted w/sea salt)

1 scoop Vanilla protein powder (Vega Sport)

2 Heaping tbsp Powdered sweetener (Monk fruit)

2 cans Coconut cream (Cold and separated from water)

1 tsp Vanilla

Directions

Put the nuts in a food processor/ninja with the nut milk and blend until smooth. Next add 1 scoop of protein powder and continue to blend, scraping the sides as you go. Place in freezer.

In a new bowl, start whipping the coconut cream that has been separated from the water. Add in the powdered sweetener and vanilla. Once you have all that whipped up, add the macadamia nut mix to the cream and whip it all up together. I did sprinkle in some extra cinnamon at this step because I love cinnamon.

For the last step, spoon the cream filling on top of the cookie crusts and put in the freezer. Wait approximately one hour for the filling to set firmly. This recipe made 12 cupcake treats.