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!

KETO Friendly "Light As Air" Coconut Macaroons (Gluten Free)

Light and fluffy Coconut Macaroons.

Ingredients:
4 egg whites
2 - 4 tablespoons Lakanto Classic Sweetener or other granulated sugar substitute (I used 3 tablespoons)
1 teaspoon pure vanilla extract
2 cups unsweetened shredded coconut

Method:
Preheat oven to 350*. Line two baking sheets with parchment paper and set aside.
Place the egg whites and sweetener in a large bowl. Beat with an electric mixer until soft peaks form. Add the vanilla and continue to beat until stiff peaks form. (Or, until a portion on a bowl scrapper turned sideways, sticks to the scraper, instead of sliding back into the bowl.) 
Add the coconut and gently mix by hand, until the coconut is evenly distributed throughout the egg whites. Using two spoons, divide the coconut mixture between the two prepared cookie sheets, with 10 mounds on each sheet.
Bake for 4 - 5 minutes. Turn the cookie sheet around and bake for an additional 4 - 5 minutes. Remove from the oven and allow to cool, on the cooking sheet, for 20 minutes. 

Coconut Macaroons cooling on cookie sheet.

Remove and store in an airtight container. Makes 20 macaroons

Notes: 
My husband was surprised that sugar-free macaroons tasted so good!
Nutritional info for one cookie:  
calories: 55 ~ fat: 5.2 grams ~ net carbs: 0.6 grams ~ protein: 1.2 grams

EASY Overnight High Protein Oats With Eggnog (Or Milk) ~ Gluten Free

High Protein & Eggnog Overnight Oats
garnished with banana & blueberries.

Ingredients:
1/2 cup old fashioned oats
2 tablespoons vanilla protein powder
1/4 cup plain or vanilla Greek yogurt
1/2 cup eggnog without alcohol
1 tablespoon sugar 
1/8 teaspoon sea salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Suggested Garnishes:
2 tablespoons chopped toasted pecans 
1 tablespoon toasted coconut
1 1/2 tablespoons dried cranberries or raisins 
a dollop of whipped cream
2 tablespoons fresh blueberries 
sliced banana

Method:
In a small bowl, with a lid, stir together the oats, protein powder, yogurt, eggnog, sugar, salt, vanilla, cinnamon and nutmeg. Cover and refrigerate for a few hours, or overnight, so that the oats soften and absorb the liquid. Just before serving, top with the garnish of your choice. 

Nutritional Info (without garnishes): calories 307 ~ fat: 5 grams ~ 
net carbs: 47 grams ~ protein: 28 grams

Notes:
Milk, almond milk or coconut milk may be substituted for the eggnog.
This dish can be served cold or hot. If your want warm oats, add a little extra eggnog or milk, loosely cover, and microwave 4o to 60 seconds, or until they are the temperature that you desire. Garnish and serve.

Low Carb Chocolate Lava Mug Cake (Gluten Free)

Ramekin of KETO Friendly Chocolate
Lava Cake topped with whipped cream.

Ingredients:
butter or coconut oil
6 tablespoons almond flour
1 tablespoon Lakanto Classic Sweetener, or sugar substitute of
5 teaspoons unsweetened dark cocoa powder
1/8 teaspoon sea salt
1/4 teaspoon baking powder
3 tablespoons almond or coconut milk

1 egg
1/4 teaspoon pure vanilla extract
1 tablespoon sugar free chocolate chips (optional)
2 tablespoons whipped cream (optional)

Method:
Lightly grease a coffee mug, or ramekin, with butter or coconut oil. Place the flour, sweetener, cocoa, salt, baking powder, milk, egg and vanilla in the mug and mix well. 
If desired, sprinkle the chocolate chips on top.
Cook in a microwave oven for 1 minute. 
The cake will appear a bit gooey, but it firms up as it cools. 
(If you would like the cake to set a bit more, you can cook for an additional 15 seconds.)
Garnish with the whipped cream. Eat while warm, or allow to cool to room temperature.
Makes one serving.

Notes:
This cake can also be baked in a preheated 350* oven for 10 minutes.
This delicious "cake", is meant to be eaten right from the mug, and will satisfy any chocolate or dessert cravings. 
Because of the number of carbs, this wouldn't work on a regular basis, but if it keeps you from indulging in a high carb dessert, it is a good thing.

Nutritional info without the whipped cream:
approximately: 295 calories ~ 23 grams fat ~ 7.6 grams net carbs
~ 11 grams protein

Nutritional info with whipped cream:
approximately: 346 calories ~ 28 grams fat ~ 8 grams net carbs 
~ 11.4 grams protein

KETO Friendly Green Goddess Salad

Green Goddess all green salad.

Ingredients:
2 cups mixed baby greens
1 green onion (green and white parts) thinly sliced
1/2 of one small avocado, chopped
1/2 - 1 stalk celery finely chopped
2 - 3 tablespoons Trader Joe's Green Goddess Salad Dressing
1 - 2 tablespoons pepitas (pumpkin seeds)
1 tablespoon capers (optional)

Method:
Place the lettuces on a serving plate. Evenly top the lettuce with the onion, avocado and celery. Drizzle with the dressing. Sprinkle pepitas and capers on top of the salad.

Makes one serving. Enjoy!

Trader Joe's Green Goddess
Salad Dressing IS KETO Friendly.

Nutritional Info: calories: 290 ~ protein: 9 grams ~ net carbs: 7.3 ~
sodium: 237 mg ~ fat: 23 grams 

Notes: 
(When calculating the nutritional info, I used the measurements for the largest quantity. For example: 2 tablespoons pepitas, not 1 tablespoon.)
Sliced green olives can be substituted for the capers.
Other green veggies, like broccoli  and bell pepper, also can be added to this "green" salad. If you want more protein or fat, add hard boiled egg,cheese or chopped crisp bacon.

KETO Friendly Snickerdoodle Coffeecake In A Mug

Snickerdoodle Coffeecake topped with
whipped cream.

Topping Ingredients:
2 teaspoons Lakanto Classic Sweetener or other sugar substitute
1/2 teaspoon cinnamon

Cake Ingredients:
2/3 cup almond flour
2 tablespoons Lakanto Classic Sweetener or other sugar substitute
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon cream of tartar
pinch of sea salt
2 tablespoons butter
2 tablespoons water
1/4 teaspoon pure vanilla extract
1 large egg
cooking spray or additional butter, softened
4 tablespoons whipped cream (optional)
1/3 cup blueberries (optional)

Method:
Add the topping ingredients in a tiny bowl. Stir and set aside. In a small bowl, stir together the flour,baking powder, cinnamon, cream of tartar and salt. Make a well in the center of the mixed ingredients and set aside.
Place the butter in a glass measuring cup or small glass bowl. Heat in a microwave oven, at 20 second intervals, until the butter is melted. Stir in the water and vanilla. Add the egg at whisk until well blended. 
Pour the egg mixture, into the well, in the dry ingredients. Stir until well mixed.
Use cooking spray or softened butter to lightly grease the inside of two 10 - 12 ounce coffee mugs. Add 1/4 of the batter to each mug. Sprinkle 1/4 of topping on top of the batter in each mug. Divide the remaining batter between the mugs and top each with half of the remaining cinnamon sugar.
Cook for 1 minute, on high heat, in a microwave oven, until puffy and barely cooked through. Remove and, if desired, top with whipped cream and/or blueberries. Serve immediately.

Snickerdoodle Coffeecake with cream
and blueberries

Notes: Delicious for breakfast, snack or dessert.
Nutritional info for the cake (without cream & berries):
calories: 323 ~ fat:29.38 grams ~ protein: 8.16 grams ~ sodium: 502 mg 
carbs: 9.5 grams ~ fiber: 4.52 grams ~ net carbs: 4.98 grams

Two tablespoons whipped cream (with no sugar or sugar substitute):
calories: 15.4 ~ fat: 1.3 grams ~ carbs: 0.2 grams

nutritional info for 1/6 cup blueberries: calories: 14 ~ carbs: 2.9 grams