Salami Pinwheels & Cheese Appetizers (KETO & VERY LOW CARB)

A Pretty & Tasty crowd pleasing appetizer.

Ingredients:
26 slices salami
6 ounces cheese (cheddar, swiss, jack, fontina)
26 green or black olives
26 toothpicks

Method:
With kitchen shears, or a sharp knife, make 4 cuts, in each slice of salami, from the outer edge not quite to the center. 

Cut the cheese into 25 bite sized cubes. Pierce each olive with a toothpick. Fold in four sections of a prepared salami slice, in towards the center, to form a "pinwheel". Add the salami pinwheel to the olive toothpick, piercing through the center of the pinwheel. Poke the bottom end of the toothpick into a cheese cube to secure. Repeat with the remaining  picks, salami and cheese cubes. Assemble on a serving plate. Serve immediately, or cover with plastic wrap and refrigerate until ready to serve. Makes 26 appetizers.

Notes: 
Use the whichever cheese you prefer that is study enough to hold the stacked items on the pick.  
These look special, but are so simple to make, that the kids can help.

Nutritional info per piece: 
66.4 calories ~ 5.58 grams fat ~ 0.28 grams net carbs ~ 3.5 grams protein

Eggnog Cinnamon Swirl Quick Bread

A moist slice of Eggnog Cinnamon
Swirl Bread tastes like coffee cake.

Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 cup sugar
1 large egg
1 cup plain or spiked eggnog
1 tablespoon milk or cream
2 teaspoons vanilla (if using spiked eggnog) 1 1/2 tsp. vanilla & 1/2 tsp rum extract (if using plain eggnog)
1/3 cup sour cream

1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons water

1/2 cup powdered sugar
4 1/2 teaspoons plain or spiked eggnog

Method:
Preheat oven to 350*. Line the bottom of a loaf pan with parchment paper. Spray the pan with cooking spray and set aside. Sift the flour, baking powder, salt and sugar into a large bowl. Make a well in the center of the dry ingredients. Whisk together the egg, eggnog, milk, vanilla and sour cream. Add to the dry ingredients and mix, by hand, until well blended. place the dough into the prepared pan.
In a small bowl, stir together the sugar and spices. Stir in the water until well blended. Pour over the batter in the pan. Use a knife to swirl the mixture through the bread dough. bake for 40 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Watch the loaf, while baking, and cover loosely with foil to keep the top from burning. Cool for 15 minutes.
Place a piece of foil, parchment or waxed paper under a cooling rack. After the bread has cooled, remove from the pan and place on the cooling rack. Stir together the powdered sugar and eggnog. Pour over the top of the bread. Allow the icing to set. Slice and serve.

Perfect Eggnog & Chocolate Chip Scones (Quick & Easy)

Not dry, with a perfect flavor
and texture.

Ingredients:
2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon nutmeg
6 tablespoons cold butter
1/2 cup mini semi-sweet chocolate chips
2/3 cup plain or spiked eggnog
1/2 teaspoon rum extract (if plain eggnog is used)
1 egg
1/2 cup powdered sugar
4 teaspoons plain or spiked eggnog

Method:
Preheat oven to 400*. Line a baking sheet with parchment paper and set aside.
In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. 
Stir in the nutmeg. Cut the butter into 4 pieces and add to the sifted ingredients. Use a pastry blender, or 2 knives, to cut the butter into the mixture. Next, use your fingers to continue to blend in the butter, so that the mixture resembles crumbs. Stir in the chocolate chips.
Make a well in the center of the dry ingredients. Add the eggnog, (rum extract) and egg. Gently stir, with a fork, just until all of the ingredients are blended. (Do not over mix.)
Use a bowl scraper to transfer the dough onto the prepared baking sheet. Pat into an eight inch circle. Very lightly dust the top of the dough with a tablespoon or two of flour, (The dough will be very sticky.) Use a very sharp knife to score the dough into eight sections, but do not separate the sections. (After each cut, use a bowl scraper to remove dough from the knife and add back to the dough on the baking sheet.) Bake for 15 to 20 minutes, or until the scones are a golden brown and the dough is fully cooked.
Remove from the oven and use the knife, to cut completely through the baked dough, along the scored lines. Allow to cool on the pan.

Fully baked and scored scones.

Stir together the powdered sugar and eggnog. Drizzle over the scones and let stand to set.
After the icing has set, separate the scones. Serve, while still warm, or store in a container in the refrigerator, until ready to serve.. Allow to sit at room temperature for 20 minutes before serving. Makes 8 tasty, flaky pastries. Enjoy!

Note: On Christmas, we were gifted with a half gallon of spiked eggnog. So, I have been busy baking cupcakes, pudding, oatmeal, biscotti, scones, bread and creme brulees!

KETO Cinnamon Crunch Cereal (With Almond & Maple Pecan Variations) ~ Dairy Free

A sweet and crunchy KETO Friendly cereal.

Ingredients:
1 cup unsweetened shredded coconut
1 cup unsweetened flaked coconut
1/2 cup slivered almonds
1/2 cup flax seeds
1/3 cup shelled pumpkin seeds
1/3 cup chia seeds
1/3 cup shelled sunflower seeds
1 tablespoon ground cinnamon
1/2 teaspoon pink Himalayan salt
1/3 cup classic Monkfruit sweetener or sweetener of choice
1/4 cup coconut oil
1 teaspoon pure vanilla extract 

Method:
Preheat oven to 300*. Line a baking sheet with parchment paper or aluminum foil.
Place the coconut oil in a microwaveable dish. Heat for 30 seconds and set aside.
Place the coconut and seeds in a medium to large bowl. Stir to mix. Add the cinnamon, salt, sweetener, coconut oil and vanilla. Stir until all is mixed and evenly coated.
Spread the mixture evenly on the prepared baking sheet. Bake for 20 to 30 minutes, stirring every 5 minutes to prevent the coconut from burning. Remove from the oven when all is toasted and golden brown.

Cool completely. Store in an airtight container. Makes twelve 1/3 cup servings. Serve with a splash of heavy cream, unsweetened almond milk or unsweetened coconut milk.

Nutritional info for 1/3 cup cereal: calories: 244 ~ net carbs: 3 grams ~
protein: 4 grams ~ fat: 22 grams 

Notes: 
To make a maple pecan cereal, omit the cinnamon, add 1 cup of chopped pecans, increase the coconut oil to 1/3 cup and substitute maple extract for the vanilla.
For more almond flavor, increase the almonds to 1 cup, increase the coconut oil to 1/3 cup and substitute 1/2 teaspoon almond extract for the vanilla.
I try A LOT of KETO recipes...some are great and some are not. My non KETO husband said this cereal is his new favorite!

KETO Friendly Taco Skillet (Appetizer Or Meal)

One delicious serving of  Cheesy
Taco & Vegetable Skillet.

Ingredients:

1 pound grass fed ground beef

1 large yellow, red or orange bell pepper, finely chopped

3 medium stalks of celery, diced

1 medium red or yellow onion, chopped

2 - 3 ounces cream cheese

2 - 3 teaspoons chili powder

1 teaspoon cumin

1 - 2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano leaves

1 teaspoon dried cilantro (2 tablespoons chopped fresh cilantro)

1/2 teaspoon dried crushed red pepper flakes

1/2 teaspoon pink Himalayan salt

2 cups shredded cheddar or colby/jack cheese (small grate)

sour cream (optional)

3 green onions, chopped (optional)

sliced avocado (optional)

pork rinds (optional)

Method:

Brown the beef, in a large skillet, over medium-high heat. Once the meat is browned, stir in the vegetables and cream cheese. Cook and stir for a couple of minutes. Sprinkle the seasonings over the meat and vegetables. Cook for another 5 minutes. Turn off the heat and sprinkle the shredded cheese over the top. 

I used a large grate, but a smaller
grate would melt better.

If desired, garnish with sour cream, green onions and/or sliced avocado. Serve as is for a meal or with pork rinds as an appetizer. Makes 5 servings.

Notes:

Even though this is a KETO dish it can be enjoyed by everyone.

Nutritional info per serving (without garnishes): 428.68 calories ~

4.82 grams net carbs ~ 33.24 grams fat ~ 26.4 grams protein

KETO Friendly Lemon Coconut Macaroon Clouds With Pecans (Gluten Free)

These are flavorful and light little cookies.

Ingredients:

parchment paper
butter

2 egg whites

1/4 teaspoon lemon extract (optional)

2/3 cup Lakanto Baking Sweetener**
1 tablespoon lemon juice
1 1/3 cups flaked unsweetened coconut

1/2 cup chopped Toasted Pecans (see recipe for "Toasted Pecans")***
1 teaspoons finely grated lemon peel (optional)

Method:

Preheat oven to 325*.  Line cookie sheets with parchment paper and lightly butter the paper. 
In a large mixing bowl beat the egg whites and lemon extract, on high speed, until soft peaks form. (When the beaters are lifted, the tips stand and curl over.) Gradually add the sweetener while continuing to beat the egg whites until stiff peaks forms. (The tips stand straight when the beaters are lifted.)  Beat in lemon juice. Gently fold in coconut, pecans and lemon peel. Use 2 teaspoons to drop rounded teaspoons of mixture, 2 inches apart, onto cookie sheets. Bake about 20 minutes or until the edges are lightly browned. Cool slightly on cookie sheets (5 minutes) and then finish cooling on wire racks. Makes about 2 1/2 dozen. Store in airtight containers. 

**Lakanto Baking sweetener is finer than the Classic sweetener and creates a smoother textured dessert. If you do not have the Baking sweetener, you can process the Classic sweetener, in a food processor, to create a similar product.
(My husband likes the Baking sweetener so much, that he asked me to buy more, regardless of the cost!!)

***Toasted Pecan Recipe:
https://carriekitchencreations.blogspot.com/2019/01/keto-friendly-toasted-pecans-for-salads.html

Place a piece of wax or parchment paper between
layers of cookies. These cookies are a nice and
 welcomed gift to bring to family & friends.

Blueberry Whip (KETO Friendly Mousse)

A light fluffy berry mousse.

Ingredients:
1/4 cup unsweetened coconut
1 cup heavy cream
2 tablespoons Lakanto powdered sweetener (or sweetener of your choice)
1/4 teaspoon pure vanilla extract
1 teaspoon lemon zest
2/3 cup fresh blueberries


Method:
Preheat oven to 325*. Sprinkle the coconut on a pie pan or baking sheet. Bake in preheated oven for about 4 minutes, or just until the coconut turns golden in color. Set aside.
Place the cream in a medium bowl and sprinkle the sweetener over the top. Beat with an electric mixer until soft peaks form. Add the vanilla and lemon zest. Beat in, just until mixed and peaks stand. Gently fold in the berries. Divide evenly between 4 small serving bowls. Garnish with the toasted coconut.

Note: Both light and filling. I tested the recipe on my husband, who doesn't like whipped cream, and he liked the flavor and texture.

Nutritional info per serving: 251.3 calories ~ 24.9 grams fat ~ 
4.9 grams net carbs ~ 1.9 grams protein

Low Carb ~ Chocolate & Coconut Pudding (With Coconut Whipped Cream) Gluten Free

A creamy pudding topped with
coconut whipped cream
& toasted coconut.

Pudding Ingredients:
1 3/4 cups (14 ounces) canned coconut milk
3 ounces (1/2 cup) sugar free dark chocolate chips or bar (I use Lily's brand chocolate chips)
2 egg yolks
1/4 teaspoon xanthan gum (optional)
1 teaspoon vanilla

Cream ingredients:
1/2 cup heavy whipping cream
2 tablespoons Lakanto Powdered Sweetener (or sweetener of your choice)
1/4 teaspoon coconut extract

Topping:
1/4 cup unsweetened shredded or flaked coconut

Method:
Preheat oven to 325*. Sprinkle the coconut in a pie pan or on a baking sheet. Bake for 2 to 5 minutes, or just until the coconut turns a golden brown. Set aside.
In a medium saucepan, whisk together the coconut milk, egg yolks and xanthan gum. Cook and stir, while simmering, for 10 minutes.
Place the chocolate chips (or chocolate bar broken into bits) into a large measuring cup or medium bowl. Add the vanilla. Pour the heated milk on top and let sit  for awhile, so that the chocolate softens and melts. Whisk to well blend all of the ingredients. Divide between 4 serving dishes. Refrigerate for at least 2 hours before serving.
Place the cream into a small bowl. Sprinkle sweetener and extract over the cream. Beat at high speed until peaks form. Divide evenly, maling dollops, on top of each serving of pudding. Sprinkle with the toasted coconut. Serve.

Notes: I tested this recipe on my Non KETO, pudding loving husband, and he liked it!

BEST EVER Classic Peanut Butter Cookies (& Bars)

Best taste and texture Peanut Butter Cookies.

Ingredients:
1 cup (2 sticks) butter, softened at room temperature
1 1/2 cups peanut butter
1 cup dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 tablespoons milk, cream, half & half or coconut milk
3 1/2 cups flour
1 teaspoon baking soda
additional sugar

Method:
Preheat oven to 350*. Line baking sheets with parchment paper.
In a large bowl, beat the butter and peanut butter, with an electric mixer, until well blended. Add the sugars and cream together with the butters, until smooth. Add the eggs, vanilla and milk, mixing on medium speed, until thoroughly combined. Sift together the flour and baking soda. Add to the creamed ingredients, mixing just until the dough is smooth. Refrigerate for 15 to 30 minutes. Form 2 tablespoons of dough into a balls and place 2 inches apart on the prepared baking sheets. Dip a fork in granulated sugar and use to make a criss cross pattern, and slightly flatten, the top of each ball.
Bake for 5 minutes. Turn the baking sheets and then cook for 5 minutes longer, or just until the edges are lightly browned. Let sit on the baking sheets for 10 minutes, before moving to a rack to finish cooling. Store in an airtight container, in the refrigerator. Makes 4 dozen.

Notes: These cookies are a family favorite!
To make JUMBO cookies, use 1/4 cup dough for each cookie and bake for a total of 10 to 15 minutes.
To make peanut butter bar cookies, bake in a parchment lined 9x13 inch baking pan,  for 25 to 35 minutes. (Optional: stir in 1 to 1 1/2 cups chocolate chips.)

Low Carb Blueberry Danish Coffee Cake (Gluten Free)

A delicious & moist crumb cake with
fresh blueberries.

Cake Ingredients:
1 1/2 teaspoons butter (for greasing pan)
6 tablespoons butter (at room temperature)
1/3 cup Lakanto Classic Monkfruit Sweetener (or sweetener of your choice)
2 eggs
1 tablespoon pure vanilla extract
1 cup almond flour
1/4 cup coconut flour
1/8 teaspoon sea salt
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 cup unsweetened almond milk
1 1/4 cups fresh blueberries

Cheese Layer Ingredients:
3 ounces cream cheese
1 egg, lightly beaten
1 tablespoon Lakanto Classic Monkfruit Sweetener (or sweetener of your choice)

Crumb Topping Ingredients:
3 tablespoons butter
1 cup almond flour
3 tablespoons Lakanto Classic Monkfruit Sweetener (or sweetener of your choice)
1 teaspoon lemon zest

Method:
Preheat oven to 350*. Grease the bottom and sides of a 9 inch square pan with the 1 1/2 teaspoons of butter.
For the cake: 
In a large bowl, cream together the butter and sweetener until well blended and smooth. Add one egg at a time, beating well after each one. Add the vanilla and mix to blend in. In a separate bowl, stir together the almond flour, coconut flour, salt, baking powder and xanthan gum. Add to the creamed ingredients and mix well. Blend in the almond milk to make a smooth batter. Spread the batter evenly in the prepared pan. Sprinkle the blueberries evenly over the cake batter.
For the cheese layer:
Place the cream cheese in a microwaveable bowl. Heat for 20 to 30 seconds. (until softened)
Stir with a fork, or mini whisk, until smooth. Add the egg and sweetener, mixing until smooth. Pour evenly over the blueberries.
For the crumb topping:
Melt the butter, in a microwave safe bowl, at 15 second intervals, just until melted. Stir in the almond flour, sweetener and lemon zest, mixing until well blended. Sprinkle evenly over the layers in the pan. Bake for 30 to 40 minutes, or until a toothpick (or knife) inserted in the center comes out clean. The top should be a golden brown. (If it browns quickly, carefully place a piece of foil over the cake to keep the top from becoming too dark, or burning. Cool and cut into nine 3 inch squares. Makes 9 servings. Serve for breakfast, or topped with whipped cream, for dessert. Store leftover portions in an airtight container in the refrigerator.

Notes:
This cake tastes like a blueberry & cream cheese danish, except it is healthy, gluten free (and guilt free) option.
It can be served warm, but I think the flavor is best at room temperature or chilled.
This is so good, that my non KETO husband chose to eat this, instead of the 5 other non KETO favorite treats, of his, that were available!

Favorite Salty & Sweet Cranberry Nut Trail Mix

Tasty & Crunchy Trail Mix

Ingredients:

1 cup raw almonds

1 cup raw pecans

1 cup flaked coconut

1 cup dried cranberries

1/2 cup roasted pumpkin seeds

1 egg white

1/4 cup sugar (or sugar substitute, such as Pyure)

1/2 teaspoon cinnamon

1/2 teaspoon sea salt

1/2 - 2/3 cup dark chocolate chips (optional)

Method:

Preheat oven to 350*. Line a baking sheet with aluminum foil. Spread the almonds and pecans on the prepared baking sheet. Bake for 7 minutes. Remove from the oven and allow to cool. Reduce the oven temperature to 225*. 

In a large bowl, combine the completely cooled nuts, coconut, cranberries and pumpkin seeds. In a small bowl, beat the egg white until frothy. Pour the egg white over the nuts and stir until until the nuts are coated.

In a small bowl, stir together the sugar, cinnamon and sea salt. Sprinkle over the nuts and stir until well coated. Very lightly grease the foil lined baking sheet with butter.

Spread the nut mixture evenly on the prepared baking sheet. Bake for 45 to 60 minutes, stirring every 15 minutes, until the mixture is lightly browned. (Be careful not to burn.)

Cool completely in the pan. When the mix has cooled, stir in the chocolate chips.

Makes 5 to 5 1/4 cups (approximately ten 1/2 cup servings). Store in an airtight container.

Notes: 

To reduce the sugar in this recipe, use unsweetened coconut and a sugar substitute.

I knew this recipe was a success, when I asked for my husband's opinion and he responded, "I don't think you should give this to anyone else to taste". Translation: "I like this so much, that I do not want to share!" 😄

Maple Glazed Cocktail Peanuts With Bacon (Almonds, Cashews Or Macadamias)

Sweet and savory cocktail peanuts.

Ingredients:
5 slices natural bacon (3 ounces)
1/4 teaspoon ground thyme
1 teaspoon sea salt
3/4 teaspoon Old Bay Seasoning
1/4 - 1/2 teaspoon cayenne pepper
3 cups unsalted roasted peanuts (1 pound)
1/2 cup pure maple syrup
1 tablespoon yellow mustard

Method:
Preheat oven to 325*. Line a baking sheet with parchment paper. 
Cook the bacon until crisp. Drain on paper towels and then finely chop. 
In a medium bowl, mix the thyme, salt, Old Bay and cayenne pepper. Add the peanuts and bacon. Stir to mix. Whisk together the syrup and mustard. Add to the nuts and stir until all of the nuts are well coated. 
Spread evenly onto the prepared baking sheet. Bake for about 20 - 25 minutes, stirring once, until the maple syrup has thickened. 
Allow to cool completely, stirring frequently, to break up any large clumps. 
Makes 3 cups. Store in an airtight container in the refrigerator. Serve at room temperature.

Note: 
Almonds, cashews or macadamias may be substituted for the peanuts.
My Auntie purchased a book on cocktail fare and asked me if I would make this recipe. I made a few changes to use ingredients that I had on hand and the end result turned out great!

Super Simple ~ Lynn's Sugar Free LEMON DROP MARTINI (KETO Friendly)

Delicious & Refreshing!
Low Calorie & Low Carb!

Ingredients:
ice 
4 ounces (8 tablespoons or 1/2 cup) vodka 
2 ounces (4 tablespoons or 1/4 cup)  sugar free plain monkfruit syrup**
3 tablespoons fresh squeezed Meyer lemon juice
lemon for garnish
sugar substitute for rim (I use Lakanto Classic Sweetener)

Method:
Rub the rims of two martini glasses with lemon and then dip in the sugar to coat the rims.
Fill a shaker with ice. Add the vodka, syrup and lemon juice. Shake to mix. Divide between the two glasses. Garnish with a lemon wedge. Serves two.

**A sugar free lemon or vanilla syrup can be used instead of the plain syrup.

Notes: 
Nutritional info (with sugar substitute): calories: 142 ~ net carbs: 1 gram
This recipe was inspired by Lynn, who shared it, and a bag of Meyer lemons with me!

Sweet & Spicy Low Carb Maple & Bacon Cocktail Peanuts (Almonds Or Macadamias)

Addictingly sweet, spicy and crunchy!

Ingredients:
5 slices (about 3 ounces) bacon
3 cups (1 pound) unsalted, roasted peanuts
1 egg white
1 tablespoon yellow or dijon mustard
1 teaspoon maple extract
1/4 cup Lakanto Golden Monkfruit Sweetener (or brown sugar substitute of choice)
1/4 teaspoon ground thyme
1 1/4 teaspoons ground Himalayan pink salt
3/4 teaspoon Old Bay Seasoning 
1/4 - 1/2 teaspoon cayenne pepper

Method:
Preheat oven to 325*. Line a baking sheet with parchment paper. 
Cook the bacon until crisp. Drain on paper towels and then finely chop. 
Place the peanuts and the chopped bacon in a medium/ large bowl. Beat the egg whites until frothy. Whisk the mustard and maple extract into the egg whites. Add to the peanuts and stir until all of the nuts are coated. In a small bowl, stir together the golden sweetener, thyme, salt, Old Bay and cayenne pepper. Sprinkle over the nuts and bacon, then stir until all are well coated. 
Spread evenly onto the prepared baking sheet. Bake for about 20 - 25 minutes, stirring once, until the nuts are lightly browned. 
Allow to cool completely, stirring to break up any large clumps. 
Makes 3 cups. (Twelve 1/4 cup servings) Store in an airtight container in the refrigerator. Serve at room temperature.

Notes:
These tasty peanuts are so good~ just be careful not to eat too many!
Variation: Use almonds or macadamia nuts instead of peanuts
Nutritional Info for 1/4 cup: calories: 226.3 ~ fat: 19.3 grams ~
net carbs: 3 grams ~ protein: 11 grams 

BEST EVER M&M Cookies

These really are the best M&M
cookies I have ever tasted.

Ingredients:

1 cup (2 sticks) butter, softened at room temperature
1 cup light or dark brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon sea salt (optional)
2 cups M&M candies
additional M&M's to decorate the tops of cookies

Method:
Preheat oven to 375*. Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugars, for 1 minute, with an electric mixer. 
Mix in the eggs and vanilla until blended. Sift together the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix just until blended. Stir in the 2 cups of M&M candies. Refrigerate the dough for 30 minutes, or longer. 
Place scoops (about 2 - 3 tablespoons), of dough on the prepared cookie sheets, about 2 inches apart. Decorate the top of each dough portion with 3 additional M&M's.
Bake for 4 minutes. Turn the baking sheet around and bake for an additional 4 minutes, or until the tops are just lightly browned. Allow the cookies to sit on the baking sheet for a couple of minutes, before removing to a rack to finish cooling.
Store in an airtight container, in the refrigerator. Makes 24 large cookies or 4 dozen smaller cookies. 

Notes: For decades, the M&M cookie recipe that I used called for shortening. This version, that uses butter has a much better flavor and texture!

Nutty Trail Mix ~ Low Carb & Sugar Free

A Salty, Sweet & Crunchy Treat!

Ingredients:

1 cup raw almonds

1 cup raw pecans

1 cup unsweetened flaked coconut

1/2 cup shelled pumpkin seeds

1 egg white

1/4 cup Lakanto Classic Sweetener (or sweetener of choice)

1/2 teaspoon cinnamon

1/2 teaspoon sea salt or pink Himalayan salt

1/2 cup Lily's sugar free dark chocolate chips (or other sugar free chocolate chips) ~ optional

Method:

Preheat oven to 350*. Line a baking sheet with aluminum foil. Spread the almonds and pecans on the prepared baking sheet. Bake for 7 minutes. Remove from the oven and allow to cool. Reduce the oven temperature to 225*. 

In a large bowl, combine the completely cooled nuts, coconut and pumpkin seeds. In a small bowl, beat the egg white until frothy. Pour the egg white over the nuts and stir until until the nuts are coated.

In a small bowl, stir together the sweetener, cinnamon and sea salt. Sprinkle over the nuts and stir until well coated. Very lightly grease the foil lined baking sheet with butter.

Spread the nut mixture evenly on the prepared baking sheet. Bake for 45 to 60 minutes, stirring every 15 minutes, until the mixture is lightly browned.

Cool completely in the pan. When the mix has cooled, stir in the chocolate chips.

Makes 4 cups (eight 1/2 cup servings). Store in an airtight container.

Notes: 

Trail mix typically includes a fruit, such as raisins or cranberries, but those have too many carbs to be KETO Friendly. This version is the perfect mixture of salty, sweet and crunchy with a manageable amount of carbs.

Nutritional info for 1/2 cup: 
approximately ~ calories: 341 ~ fat: 30 grams ~ net carbs: 4

~ protein: 7 grams 

Eggnog Biscotti With Rum Icing

Delicious Eggnog Biscotti

Cookie Ingredients:
1/2 cup (1 stick) butter, softened at room temperature.
1 cup granulated sugar
2 eggs
1/2 cup eggnog, plain or spiked (plus 2 teaspoons of more, if using spiked)
2 teaspoons rum or 1 teaspoon rum extract (only if using plain eggnog)
3 1/4 cups flour
2 teaspoons baking powder
2 teaspoons nutmeg
1/2 teaspoon sea salt

Icing Ingredients:
1 cup powdered sugar
2 - 3 tablespoons eggnog, plain or spiked
1 teaspoon rum or 1/2 teaspoon rum extract (only if using plain eggnog)

Method:
Preheat oven to 350*.  Line 2 baking sheets with parchment paper.
In a large bowl, mix together the butter, sugar and eggs, with an electric mixer, for 1 minute.
Add the eggnog (and rum) and mix just until blended. 
In a separate bowl, Sift together the flour, baking powder, nutmeg and salt. Add in small portions to the blended mixture, mixing well after each addition. 
Divide the dough in half. On a floured surface, pat each half into a roll, 14 inches long. Carefully place the rolls onto the prepared baking sheets. Press the dough to flatten to about 1/2 inch thick. Bake for 10 minutes. Turn and bake for another 10 to 15 minutes, or until golden brown. Carefully move to a cooling rack. While the biscotti is still warm, but cool enough to handle, move to a cutting board. Cut in crosswise slices 1/2 inch thick. Place the slices cut side down on the baking sheets. Return the the oven for 7 to 10 minutes. Turn the slices over and return to the oven for another 7 to 10 minutes, or until lightly browned. 
Place a sheet of waxed or parchment paper under the cooling rack. Return the biscotti slices to the rack to finish cooling.
In a small bowl, stir together the powdered sugar and eggnog. (and rum, or extract, if using plain eggnog) Brush or drizzle onto the tops of each biscotti, allowing excess to drip onto the paper under the rack. Once the icing has set, transfer and store the biscotti in an airtight container. Makes approximately 30 biscotti.

Notes: Before I baked these biscotti, my husband was not very excited, because he had never tasted biscotti that he liked. He was very surprised and gave these cookies high praises for the flavor and texture.

Because I was shipping some of these biscotti overseas, to one of my sons, I did not use eggnog in the icing. I used 1 tablespoon of water and 1/2 teaspoon rum extract instead. 

BEST EVER Eggnog Cupcakes (Regular Or Spiked)

A super moist and light Eggnog
Cupcake with Eggnog Frosting.

Cake Ingredients:
1 2/3 cups all purpose flour
1 cup sugar
1 1/4 teaspoons baking powder
3/4 cup salted butter, softened at room temperature
3 eggs
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1 cup eggnog (plain or spiked)

Frosting Ingredients:
1/2 cup butter, at room temperature
1/2 cup butter or plain shortening
4 cups powdered sugar
4 tablespoons eggnog (plain or spiked)
1/4 teaspoon rum extract (if plain eggnog is used)
1 teaspoon nutmeg
gold sugar sprinkles (optional)

Method:
Preheat oven to 350*.  Line a muffin pan with cupcake liners.
In a large bowl, stir together the flour, sugar and baking powder. 
Add the butter, eggs, vanilla, nutmeg and eggnog. Mix on low speed, just until blended, being careful not to overmix. Fill 12 to 14 cupcake liners a little more than half full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a cake comes out clean.
Cool in pan for 10 minutes. Remove and finish cooling on a rack.

While the cakes finish cooling, prepare the frosting. Beat the butter and shortening together until blended. Beat in 2 cups of the powdered sugar, mixing until smooth. Add the eggnog, extract and nutmeg. Mix to blend. Beat in the remaining powdered sugar. If the frosting is too thick, mix in 1 to 3 more teaspoons of eggnog. Pipe the frosting on top of the cakes. If desired, dust the tops of the frosted cakes with gold sugar sprinkles. Makes 12 to 14 cupcakes. Store in an airtight container, in the refrigerator. Serve at room temperature.

Note: I made these for a friend's birthday and everyone loved them!