Keto Butter Cups

 

Keto Butter Cups

These are the perfect treat for your loved ones on Valentine's Day or any other day that is special to you! Surprise your friends and family with these easy, fast and delicious low carb treats. 
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Keto, Low Carb and Paleo
Servings: 24
Author: KetoPig

Ingredients

Instructions

  • Melt the chocolate and coconut oil in a pot on low heat. 
  • In a separate bowl add in almond butter, vanilla, vitafiber, monkfruit sweetener, butter and salt. 
  • Combine throughly and you may want to heat 30 sec in microwave if you had your almond butter stored in the fridge. Set this aside and prepare your mini cups.
  • Take the melted chocolate and fill all the cups less then half way about a quarter full. Put in the freezer for about ten minutes.
  • Take the filling and fill to about 3/4's, leaving just enough room for the top layer of chocolate. There is more then enough butter filling to fill 24 cups so be generous. 
  • Then add the rest of the melted chocolate to each cup and replace in freezer for about 10 minutes. 
  • Store them in the fridge or room temperature if you like them a bit softer.   
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 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!

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.