Keto Chocolate Cowboy Cookies

This keto chocolate cowboy cookie was yet another recipe inspired by some of the baked goods I made when working at our local bakery years ago. As I have begun playing around with keto recipe development, I have been ecstatic to find that many of my favorite treats I thought I would never eat again can be made into a keto friendly version. Though these low carb twists on the traditional recipe may not be quite the same, they sure come pretty close, and I love being able to eat my sweets without all the negative after affects!

The biggest trick to achieving the chewy quality of these cookies, is not over baking them, otherwise you will have a crunchy cookie. This is something I have struggled with BIG TIME on these, as the dark color makes it hard to know whether or not they are done. After several over-baked cookies, my advice is to err on the side of caution. If your cookies look like they have set, they are probably done, and an under done cookie is WAY better than an over baked one in my opinion. 

However, I know not all share my opinion, and if you are a fan of crunchy cookies go ahead and over bake these! They dunk well, and are still very delicious when dunked in a cup of coffee or milk!

Ingredient List

6 Tablespoons Unsalted Butter

1/2 Cup Erythritol (Or your favorite sweetener)

1 Large Egg

1 Teaspoon Vanilla Extract

1 Teaspoon Baking Powder

1/4 Teaspoon Sea Salt

1/2 Teaspoon Baking Soda

1 Tablespoon Gelatin

3/4 Cup Finely Ground Almond Flour

1/4 Cup Medium Dark Dutch Processed Cocoa

1/2 Cup Unsweetened Shredded Coconut

1/2 Cup Chopped Pecans

1/3 Cup Lily’s Chocolate Chips (Or your favorite sugar-free chocolate chip)

 

Now don’t let this long ingredient list intimidate you. These cookies are rather easy to make, and many of these ingredients are ones I keep on hand for various recipes!

One of the key ingredients to this cookie is the Dutch Processed Cocoa. Through the years I have baked many chocolatey goods and have yet to find another cocoa to match the quality and flavor of a good Dutch Processed Cocoa. 

While many large online stores carry Dutch Processed Cocoa, I encourage you to try the cocoa from The Prepared Pantry. It is the one I have been baking with for years, and have yet to have found a cocoa to rival it’s rich dark chocolatey flavor. Using a good quality cocoa will make a HUGE impact on the flavor of any chocolate baked good you may make. Life is too short for bad chocolate, so I encourage you to spend the little extra on your cocoa and enjoy life to it’s fullest! 🙂 

You may have also noticed gelatin listed above. While this may seem odd, I’ve found gelatin helps improve the texture of my cookies, giving them a more chewy quality. These cookies can be made without it if necessary, but it does subtly kick them up one more notch.

How To Make Keto Chocolate Cowboy Cookies

 Using a stand mixer cream your butter and erythritol until well blended and you have a smooth creamy mixture.

 (Note- If you are used to making cookies with sugar, this mixture will not be quite as smooth as you may be used to. Erythritol does not blend in as sugar does, and your mixture will still be slightly grainy.)

Once your butter and sweetener are combined, add the egg and vanilla and mix. Scrape the sides of the mixer, and mix again until everything is evenly mixed.

Next add the gelatin, baking powder, salt, baking soda, cocoa, and almond flour. Beat until well combined, then add your coconut. Mix again until everything is well incorporated. Pour in the chocolate chips and pecans then mix in either by hand or on a low speed in your stand mixer until they have been evenly distributed.

 

Roll the dough into inch and a half balls and place on a nonstick baking sheet, or line a baking sheet with parchment paper. After you have rolled your cookies out, lightly press them, flattening them slightly.

 

Bake at 350 for 10-12 minutes or until they have just set. Remove from oven, and let cool completely before removing from the pan. 

However, if you’re like me and love a fresh, home baked, warm cookie, go ahead and eat one before it cools completely. Nobody has to know! 😉

Can I Keep These in a Cookie Jar?

Due to the lack of sugar as a preservative, as well as a high dairy content many keto baked goods store best in the refrigerator.

Since these cookies have little dairy product, and aren’t as moist as some baked goods these cookies can be stored on the countertop in an airtight container easily for approximately 3-5 days. 

The drier they are the longer they store, as moisture is a contributor to bacteria growth. If you’re one of those who love your cookies crunchy, and over baked them the shelf life will be longer.

Keep in mind moisture as well as temperature are large contributors to bacteria growth, so your climate will have a huge impact on your shelf life. I base mine off of the beautiful cool, dry climate we have here in the Colorado Rockies, so if you live in a hot and humid climate your shelf life will vary considerably.

 

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links or links in our other articles, and these purchases will help us to keep our content free for all.

 

Keto Chocolate Cowboy Cookie Recipe

These Keto Chocolate Cowboy Cookies have a fabulous, crispy yet chewy texture. Pair that with some rich Dutch processed cocoa, coconut, some more chocolate, and nuts and now you have one epic keto cookie!
Prep Time 15 mins
Cook Time 12 mins
Servings 12 Cookies
Calories 167 kcal

Ingredients
  

  • 6 Tablespoons Unsalted Butter (at room temperature)
  • 1/2 Cup Erythritol (Or your favorite sweetner)
  • 1 Large Egg
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Sea Salt
  • 1/2 Teaspoon Baking Soda
  • 3/4 Cup Finely Ground Almond Flour (Blue Diamond is my favorite)
  • 1/4 Cup Medium Dark Dutch Processed Cocoa
  • 1/2 Cup Unsweetened Shredded Coconut
  • 1/2 Cup Chopped Pecans
  • 1*3 Cup Sugar Free Chocolate Chips

Instructions
 

  • Preheat the oven to 350°F, and line a baking sheet with parchment paper.
  • Using a stand mixer cream your butter and erythritol until well blended and you have a smooth creamy mixture.
  • Once your butter and sweetener are combined, add the egg and vanilla and mix. Scrape the sides of the mixer, and mix again until everything is well blended.
  • Now add the gelatin, baking powder, salt, baking soda, cocoa, and almond flour. Beat until well combined, then add your coconut. Mix again until everything is well incorporated.
  • Add the chocolate chips, and pecans either mix in by hand or on low until they are evenly distributed.
  • Roll the dough into inch to inch and a half balls and place on a nonstick baking sheet, or line a baking sheet with parchment paper. After you have rolled your cookies out, lightly press them with palm of your hand, flattening them slightly.
  • Bake for 10-12 minutes or until they have just set. Remove from oven, and let the cookies cool completely before removing from the pan. 

Notes

Total Fat - 16 Grams
Total Carbs - 6 Grams
Net Carbs - 2 Grams
Protein - 3 Grams

 

Another Heading

Keto 

Keto Blueberry Coffee Cake

    

Little did I realize when I began to embark upon the low carb/keto lifestyle that I would be able to enjoy such tasty desserts!

As I’ve journeyed farther into the world of low carb baking I’ve been ecstatic as I’ve been able to closely mimic some of my  favorite desserts. I started with glazed donuts, and was simply delighted with the results. I then mimicked my favorite cheesecake recipe, and was also able to develop a lemon bar recipe that I was more than pleased with.

A few weeks ago I decided to try to mimic a blueberry coffee cake recipe I absolutely loved. This recipe was inspired by another one of the tasty treats I used to make at our local bakery. It was one of my many, many favorites as I absolutely love blueberries plus who doesn’t like a good coffee cake?

I began the development process by analyzing the flavors and textures that made this coffee cake so delicious. I then researched some keto coffee cake recipes until I was able to come up with a rough draft recipe to try.

I mixed my batter up, photographing the whole process, just in case I got lucky and the recipe was a winner first try. However, knowing I rarely am that lucky, I was prepared for my first attempt at this coffee cake to be a complete flop.

As the coffee cake baked I grew nervous, afraid that my creation may fall apart and the recipe would need LOTS more tweaking. After forty minutes of waiting, the timer finally beeped. I opened the oven and peered in. My coffee cake had rose nicely, and had began to brown on top. However, it still jiggled in the middle when lightly shaken, a sure sign it wasn’t quite ready to be pulled out of the oven. I stuck it back in, and set the timer. A little while later the timer beeped once again. This time the bread appeared to be done, and I pulled it out of the oven to cool. 

While it cooled I set everything up to take a final product shot, still nervous I might be wasting my time. 

After about a half an hour or so of waiting, the bread was finally cool enough to be removed from the pan. I gently flipped it out onto a cutting board, and was pleased to see it came out in one piece and did not crumble. I then proceeded to cut off the end piece, and eagerly tasted my creation.

As the taste developed in my mouth, a smile began to spread upon my face, and I may or may not have done a little happy dance in my kitchen. I had nailed this recipe first try! It was exactly the flavor I was after, and it had a soft cake like texture to boot! This recipe was a definite winner in my book!

Making Keto Blueberry Coffee Cake

Not only is this keto coffee cake scrumptious, it’s also super easy to make, and the ingredient list is relatively simple! Every ingredient it called for was something I generally keep on hand besides the ricotta. 

However, now that I’ve made this with ricotta, it may be found in my fridge more often! I feel the ricotta cheese really helped give it the moist pound cake texture I was after, and the bread stayed moist even after several days in the fridge.

Ingredient List

1 Cup Almond Flour

1/2 Cup Jocko Vanilla Molk (Or your favorite low carb protein powder if you’re not trying to accomplish an 800 pound deadlift) 🙂

1/2 Cup Erythritol (Or your favorite sweetener)

1 Teaspoon Baking Powder

1/2 Cup Ricotta Cheese

4 Tablespoons Butter (melted)

2 Large Eggs

1 Teaspoon Vanilla Extract

1/2 Teaspoon Almond Extract 

1/3 Cup Blueberries (Fresh or Frozen)

Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan. Next mix your dry ingredients in a large mixing bowl. (Almond flour, protein powder, sweetener, and baking powder.) Whisk the ingredients together until everything has been evenly mixed.

Now add the ricotta cheese, eggs, butter, vanilla, and almond extract. Mix together, until everything is well combined and you have a smooth thick batter. Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries however, or your batter will be a purply, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!

Another option is to add the blueberries to the batter after pouring the batter in the pan. This is what I did for this photo shoot to ensure the blueberries did not leave any unwanted color in my dough. To do this, pour the batter in the pan and spread it out evenly. Then sprinkle your blueberries on top and using a butter knife or spatula gently swirl the blueberries into the dough.

Once your batter is evenly distributed in your loaf pan,  bake the coffee cake for 40 to 50 minutes at 350°, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.

Let the loaf cool before turning out of the pan, and slicing.

Enjoy with a cup of coffee for breakfast, dessert, or a sweet snack!

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Blueberry Coffee Cake

Treats this good shouldn't be so good for you!! When developing this coffee cake recipe I may have done a happy dance in my kitchen. It so closely mimicked the flavor of one of my favorite coffee cake recipes, and had the soft cake like texture I was after. This recipe will be a definite repeat in my kitchen!
Prep Time 15 mins
Cook Time 45 mins
Servings 12 servings
Calories 93 kcal

Ingredients
  

  • 1 Cup Blanched Almond Flour
  • 1/2 Cup Vanilla Protein Powder
  • 1/2 Cup Erythritol (Or your favorite sweetner)
  • 1 Teaspoon Baking Powder
  • 1/2 Cup Ricotta Cheese
  • 4 Tablespoons Butter (melted)
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 1/3 Cup Blueberries (Fresh or Frozen)

Instructions
 

  • Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan.
  • Whisk together the almond flour, protein powder, erythritol, and baking powder until well combined.
  • Next add the ricotta, melted butter, eggs, vanilla, and almond extract. Mix together, until everything is well combined and you have a smooth thick batter.
  • Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries, or your batter will be a purply, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!
  • Pour the batter into a greased loaf pan, using a spatula to spread out the batter evenly, and bake for 40 to 50 minutes, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.
  • Let the loaf cool before turning out of the pan, and slicing.

Notes

Total Fat - 7 Grams
Saturated Fat - 4 Grams
Total Carbs - 2 Grams
Net Carbs - 1 Gram
Protein - 5 Grams

 

 

Keto Chocolate Muffins

Muffins Versus Cupcakes

One of my favorite arguments to use when trying to talk my mom into letting me eat cake for breakfast as a child was, “It’s basically the same thing as a muffin, and we eat muffins for breakfast.” 

I’m sure I’m not the only child who has used this argument, and the argument worked for me on many occasions! As an adult I still love to eat dessert for breakfast, and have yet to figure out exactly why cake is not a breakfast food, but muffins and donuts are. As I developed the following Chocolate Muffin Recipe I debated on whether it should be called a cupcake or a muffin. I finally decided to deem it a muffin, as it doesn’t have frosting and I ate it for breakfast more often than dessert. It also paired rather nicely with some coffee, bacon, and eggs making for a filling breakfast, thus proving to me this HAD to be a breakfast food.

Perhaps you may disagree, and if so I must ask you what really is the difference between a muffin and a cupcake? 😉

Making Keto Chocolate Muffins (or Cupcakes)

Not only are these muffins tasty, they are SUPER DUPER easy to make and require no special equipment besides a muffin pan. When prepping my muffin pan I just sprayed it with an avocado oil non stick spray, and my muffins all came out with no problem. Using liners is another great and easy option for prepping your pan, especially if it’s an older, worn down muffin pan. I’ve found on some of the older pans, I can coat them heavily with spray and my baked goods still stick. If that’s the case with yours muffin liners help a ton!

After I’ve prepped my pan and set the oven to heat to 350° F I start mixing up my muffins.  So that I can mix everything in one bowl and cut down on the dishes I combine all my dry ingredients into a large mixing bowl first. ( Almond flour, Dutch processed cocoa, erythritol, baking powder, and salt) Using a whisk or a fork, mix the ingredients until everything has been distributed evenly.

Once the dry ingredients are evenly mixed, add the eggs, heavy cream, vanilla extract, and water to the dry mixture. Whisk until you have a smooth, delicious, chocolatey batter. 

Using a measuring cup pour the batter into the prepared muffin cups, filling about two thirds of the way full. After that sprinkle some sugar-free chocolate chips on top of the batter. 

When making these I used Lily’s Chocolate Chips and I highly recommend them! The first time I tasted Lily’s Chocolate Chips I was astounded. I had prepared myself for a mediocre chocolate chip with an aftertaste, but these chocolate chips were definitely not mediocre! These tasty chocolate chips are made with quality chocolate and sweetened with erythritol, resulting in a superb sugar free chocolate chip. I absolutely love them!

Once your batter and chocolate chips are in the pan, bake your muffins for 15 to 18 minutes or until set and the edges have began to pull away from the pan. Let the muffins cool completely before removing from the pan. Enjoy with your favorite brew of coffee for dessert or breakfast!

 

Do I Really Need Dutch Processed Cocoa?

If you have read my article on Double Chocolate Brownies you already know the answer to this question. Yes, the type of cocoa you use makes a monumental difference in how your homemade chocolate products turn out!

Years ago we would use a well known brand of cocoa almost every American baker has tried at one time or another, and I was always so disappointed in any chocolate treat made with this cocoa. It never had the rich chocolatey flavor I was after, and no matter how many times I tried it I was always disappointed.

I hesitated to make anything homemade with chocolate until I discovered Dutch processed cocoa. What led me and my mom and I to trying it, I do not remember, but I do remember the first time I made anything with it I was absolutely astounded! It had all the chocolatey flavor I was looking for, and then some! After that I loved making homemade chocolate desserts, and anyone who tried them noticed a definite difference in the chocolate flavor!

When making these Chocolate Muffins, I highly recommend buying Dutch Processed Cocoa before you do. If you try making these with your regular cocoa bought in the supermarket, I think you will be sorely disappointed, but if you make them with Dutch Processed Cocoa from The Prepared Pantry I will guarantee you will love them!

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Keto Chocolate Muffins

These rich keto chocolate muffins pair wonderfully with a cup of coffee, making them an awesome breakfast treat, or a tasty low carb dessert option. No matter which way you choose to eat them, their rich dark chocolate flavor is sure to please any chocolate lover.
Prep Time 20 mins
Cook Time 15 mins
Servings 12 muffins
Calories 92 kcal

Ingredients
  

  • 3/4 Cup Erythritol (Or your favorite sweetner)
  • 1 Cup Blanched Almond Flour
  • 1/3 Cup Dutch Processed Cocoa
  • 2 Teaspoons Baking Powder
  • 1/8 Teaspoon Salt
  • 4 Large Eggs
  • 1/4 Cup Heavy Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Cup Plus 2 Tablespoons Water
  • 1/3 Cup Lily's Chocolate Chips (or your favorite sugarfree chocolate chips)

Instructions
 

  • Preheat the oven to 350° F. Prepare your muffin pan by spraying it with nonstick spray or lining with muffin liners.
  • Mix your erythritol, almond flour, cocoa, baking powder, and salt in a large mixing bowl until evenly distributed.
  • Add your eggs, heavy cream, vanilla, and water to the mix and whisk until you have a smooth chocolatey batter.
  • Using a measuring cup pour the batter into the cups filling about 2/3 of the way full, then sprinkle some sugar-free chocolate chips on top.
  • Bake for 15-18 minutes or until set and firm to the touch. Let the muffins cool completely before removing from the pan.

Notes

Total Fat - 8 Grams
Saturated Fat - 3 Grams
Total Carbs - 5 Grams
Net Carbs - 2 Grams
Protein - 3 Grams

 

Another Heading

 

Keto Lemon Cheesecake Bars


 

The Inspiration

For a few sweet years, I had the privilege of working at a local bakery here in my home town. It was the ideal job for me, except for the part of getting up at 3:30 AM to start baking. 

(I would rather lift weights if I’m getting up that early.) 😉

 While I was there, I got to make several very tasty treats. One of my many favorites was a lemon bar we made. Sweet with just the right amount of tanginess, this lemon bar was better than any lemon dessert out there. 

When I decided to try to create a keto lemon bar recipe, my goal was to create one that tasted just like the ones I remembered from the Valley View Bakery. I sat down and looked at the recipe I once used, and researched some keto lemon bar recipes before I came up with what was going to be my starting formula. 

I made the first batch, and was shocked when I tasted my lemon bars. I had nailed the keto version of these lemon bars first try! Needless to say I was ecstatic, and had to share my creation! I let my parents and grandparents be my taste testers, and eagerly waited as they took their first bite. 

Two thumbs up was the unanimous verdict on this recipe, and I am excited to be able to share it with you! I hope you enjoy this recipe as much as I do!

How to Make Them

Don’t let the process of making these keto lemon bars scare you! While the amount of steps may seem daunting, each step is actually pretty simple! And I promise these lemon bars are well worth any amount of work!

When making these lemon bars I start with the crust. Preheat the oven to 375 F°, and while that is heating up mix up your almond flour, sweetener, and salt in a small mixing bowl. Melt five tablespoons of butter, then pour over the flour mixture, and mix until you have a wet, crumbly mixture.

Press the crust into the bottom of a lightly greased 8 inch baking dish until the crust covers the bottom of the pan evenly.

Using a stand mixer beat one 8 ounce package of softened cream cheese with your preferred sweetener until you have a smooth creamy mixture. Then add the egg and vanilla and beat again until everything is well combined. 

(You may have to scrape the sides of the bowl two or three times during this process.)

Spread the cream cheese mixture over the crust and bake again for fifteen to twenty minutes or until the mixture has just set and began to crack along the edge.

While the cheesecake layer is baking I mix up the lemon filling. In a medium sized mixing bowl whisk together your lemon juice, sweetener, baking powder, eggs, and gelatin.

Once your cheesecake layer has baked until just set, pour the lemon mixture over it, and stick it back in the oven for another ten to fifteen minutes or until the sides have began to brown, and the middle has set.

Pull your lemon bars out of the oven, and let them cool completely before cutting and serving. 

Once cool cut into nine equal servings, and enjoy! 

If you would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

Lemon Cheesecake Bars

Don’t let the process of making these keto lemon cheesecake bars scare you! While the amount of steps may seem daunting, each step is actually pretty simple! And I promise these lemon bars are well worth any amount of work!
Sweet with just the right amount of tanginess, this lemon bar is sure to brighten up any occasion!
Prep Time 30 mins
Cook Time 45 mins
Servings 9 servings
Calories 208 kcal

Ingredients
  

Crust

  • 1 1/4 cup Almond Flour
  • 1/3 cup Erythritol (Or your favorite sweetner)
  • 5 tablespoons Butter (melted)
  • 1/2 teaspoon Salt

Cheesecake Filling

  • 1 8 Ounce Package Cream Cheese (softened)
  • 1 Large Egg
  • 1/2 cup Erythritol (Or your favorite sweetner)
  • 1 teaspoon Vanilla Extract

Lemon Filling

  • 1/2 cup Lemon Juice
  • 1 cup Erythritol (Or your favorite sweetner)
  • 5 Large Eggs
  • 1/2 teaspoon Gelatin
  • 1 teaspoon Baking Powder

Instructions
 

To Make The Crust

  • Preheat the oven to 375°F. Mix your almond flour, sweetener, and salt in a small mixing bowl.
  • Melt your butter, then pour over the flour mixture, and mix until you have a wet, crumbly mixture.
  • Press the crust into the bottom of a lightly greased 8 in baking dish until the crust covers the bottom of the pan evenly. Bake for ten to twelve minutes or until the crust has barely started to brown.

To Make the Cheesecake Filling

  • Using a stand mixer beat one 8 ounce package of softened cream cheese with your preferred sweetener until you have a smooth creamy mixture.
  • Add the egg and vanilla and beat again until everything is well combined. (You may have to scrape the sides of the bowl two or three times during this process.)
  • Spread the cream cheese mixture over the crust and bake again at 375°F for fifteen to twenty minutes or until the mixture has just set and began to crack along the edge.

To Make the Lemon Filling

  • While the cheesecake layer is baking, mix up the lemon filling. In a medium sized mixing bowl whisk together your lemon juice, sweetener, baking powder, eggs, and gelatin. 
  • Once your cheesecake layer has baked until just set, pour the lemon mixture over it, and stick it back in the oven for another ten to fifteen minutes or until the sides have began to brown, and the middle has set.
  • Pull your lemon bars out of the oven, and let them cool completely before cutting and serving. 

Notes

Total Fat - 17 Grams
Total Carbs - 8 Grams
Net Carbs - 8 Grams
Protein - 7 Grams
Another Heading

“One of the best things about the keto diet is cream cheese is allowed!”

Classic Cheesecake with Blueberry Topping

 

 

One of the best things about the keto diet is cream cheese is allowed! Needless to say I’m a cream cheese fanatic, and love using cream cheese in my cooking whether it be a sweet or savory dish.

When I first started trying to bake low carb, a cheesecake recipe was the first thing I attempted. Looking at my go to classic cheesecake recipe, I swiftly realized there were only a few minor changes that had to be made in order to make this tasty dessert keto friendly.

 I made my “graham cracker crust” out of almond flour, melted butter, and cinnamon instead of graham crackers and butter as I used to. The method of making the crust was still very much the same. I combined my almond flour, sweetener, and cinnamon, in a medium sized bowl. After I had mixed all of the ingredients together with a fork, I then poured in the melted butter. I mixed it until the butter was well incorporated, and I was satisfied with the consistency. After that I plopped the dough into a lightly greased nine inch springform pan and pressed the crust until it was evenly distributed along the bottom of the pan, as pictured below.

I put the crust in the oven and baked it at 350° F for about 7-10 minutes or until it just barely started to brown.

While the crust cooled I moved on the the next step. The cheesecake filling.

I plopped my blocks of cream cheese in the mixer, and turned it on for a few seconds to help soften the cream cheese just a little more.  Instead of the sugar my original recipe called for I use either Erythritol or Splenda. (Splenda is not as keto friendly but is easier on the pocketbook.)

 I beat the sweetener with the cream cheese for a couple minutes until they were blended together and I had a smooth, creamy mixture.

After this I added my eggs and vanilla, then mixed it again. You may find during this step, the sides of the bowl will need scraped at least a couple times to ensure your filling is well mixed. I generally have to stop my mixer and scrape the bowl about three times during this step. 

Once your mixture is smooth and creamy, pour it into your pan and spread it out evenly with a spatula. 

Now it’s time to bake your cheesecake!  I baked it at 350° F for about 45 -60 minutes, until it was brown on top and the filling had set. Keep in mind yours may take either less time or slightly longer depending on your oven.  

Though this cheesecake is very, very tasty to eat plain, I love dressing it up a little, and developed a delicious blueberry gelatin topping to serve on top of it. This blueberry topping took some definite experimenting to develop. By removing the sugar and cornstarch  I had difficulty mimicking a pie filling like consistency, but after some experimentation I was satisfied with the effects of using gelatin in my topping.

Because of the nature of gelatin, this topping has a jelly like consistency if cold. (A texture I personally love.) However, if you prefer your topping more syrupy I recommend you warm it slightly, and it will pour nicely over your cheesecake. 

 This cheesecake works well either made in a traditional pie plate if you want a quick and easy cheesecake.  If you want the classic look of a cheesecake it also does well in a springform pan. I personally love how it turns out in a springform pan, but have baked it in a pie plate when I was in a rush and didn’t have time to let it cool completely before taking it to a function.

When using a nine inch springform pan, let your cheesecake cool almost completely, then run a thin rubber spatula (my preferred spatula is Norpro) along the sides before removing the edge of the pan to help prevent your cheesecake from sticking to the sides.

After you have removed the cheesecake from the pan, I like to let the cheesecake cool in the fridge about another half hour before serving. Once it has cooled completely, cut it into your desired serving size. (About ten to twelve servings) Add the blueberry topping on top, and prepare to be delighted!

I’ve also made this cheesecake and added Lily’s Chocolate Chips to the top right before baking. Let me tell you, it was delicious!! Feel free to play around with different combos, and let me know what you have tried and how it turned out! I would love to hear about your baking experiences!

 

 

Classic Blueberry Cheesecake

Though this cheesecake is very, very tasty to eat plain, I love dressing it up a little, and developed a delicious blueberry gelatin topping to serve on top of it. This blueberry topping took some definite experimenting to develop, and I am pleased with the results!
Prep Time 45 mins
Cook Time 1 hr
Servings 12 servings
Calories 304 kcal

Ingredients
  

For the Crust

  • 1 1/2 Cups Almond Flour
  • 1/4 Cups Erythritol Or your favorite sweetener
  • 6 Tablespoons Unsalted Butter Melted
  • 1/2 Teaspoon Cinnamon

For the Filling

  • 3 8 Ounce Packages Cream Cheese Room Temperature
  • 1 Cup Erythritol Or your favorite sweetener
  • 1 1/2 Teaspoons Vanilla Extract
  • 3 Large Eggs

For the Blueberry Topping

  • 2 Cups Frozen Blueberries
  • 2/3 Cups Erythritol Or your favorite sweetener
  • 3 Tablespoons Water
  • 1/2 Tablespoon Gelatin

Instructions
 

The Crust

  • Preheat the oven to 350° F. Combine the erythritol, almond flour, and cinnamon in a medium sized bowl. Mix until all ingredients are evenly distributed.
  • Pour the melted butter over the mixture, and mix until you have a wet crumbly mixture.
  • Press the dough into a round 9 inch springform pan, until the bottom is evenly covered with the crust.
  • Bake for 7-10 minutes or until the crust has barely started to brown. Pull out of the oven, and let cool while you make the filling.

The Filling

  • Cream your cream cheese and desired sweetener together with a mixer until you have a smooth creamy mixture.
  • Add the eggs and vanilla, then mix again until everything is well incorporated. Pour the mixture into the pan and spread out evenly with a spatula.
  • Bake at 350° F for 45-60 minutes, or until the top has browned and the filling has set. Once the filling has set, pull the cheesecake out of the oven, and let it cool before running a thin spatula along the sides of the cheesecake and removing the pan.

Blueberry Gelatin Topping

  • Combine the blueberries, sweetener, water, and gelatin in a small saucepan, and cook over medium heat stirring often. Bring the mixture to a boil, and cook another two to three minutes before removing from heat.
  • Let the mixture cool before serving over the cheesecake.

Notes

Total Fat - 29 grams
Saturated Fat - 16 grams
Total Carbs - 7 grams
Dietary Fiber - 1 gram
Sugars - 5 grams
Net Carbs - 1 gram

If you are enjoying our site and would like to help support Rocky Mountain Baking, use the links in the articles to make your purchases through our affiliate sites. As an  affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Repurpose Mistakes


 

A Lesson Learned

  In my experimentation with what was supposed to have been this week’s recipe I learned a very important lesson in low carb baking.

“Learn to repurpose mistakes.” 

 While this is an excellent practice even in traditional baking, low carb ingredients are often more pricey, making it all the more important to learn to repurpose goods that may have came out less than perfect.

The Story

 It was a cold winter’s Saturday morning, when I decided to try to make some chocolate donuts. Everything seemed to be going great; I mixed up the batter with no problem, poured it into my donut pan, and stuck them in the oven.

About twenty minutes later my donuts were done, and were resting on the counter to cool. While they cooled I pulled out my camera, and set up my lights so I could take photos of the finished product.

After they had fully cooled, I began carefully removing my donuts from the pan. The first donut came out okay, but part of the top stuck to the pan. The next one did the same thing, and as I went on each donut seemed to stick worse and worse. When I was done I looked at my plate of “donuts” and felt so disappointed.

Forlorn, I texted my mother telling her the donuts I had been so excited about were a complete flop. Her immediate reply was, “Make a trifle.” 

“What a great idea!” I thought, then was immediately embarrassed for I had been so focused on the failure, and  had failed to think outside the box and think of a solution. After promptly thanking my mother for always great advice, I went to work on making a trifle.

I took the chocolate frosting I had made, (which had also flopped), added extra cream, and sweetenerto it, and whipped it in my KitchenAid until light and fluffy. 

After that I took  about half of my broken donuts, crumbled them up into a bowl, then spooned the chocolate cream mixture over that.

I then cleaned out the bowl, added some whipping cream, vanilla, and sweetener, then turned the mixer on again. While the mixer whipped the cream I added the remainder of donuts on top of the chocolate cream in my trifle. A few minutes later stiff peaks were beginning to form in my cream, I let it beat a little longer, then stopped the mixer, and spooned my delicious home made whipped cream on top of my trifle. 

What else does this need? I thought to myself, feeling that this trifle was lacking something. 

And then it hit me. Lily’s Chocolate Chips.

I sprinkled some of my favorite chocolate chips over the top, scooped out a serving, and tasted my “mistake.” I was immediately delighted, for this trifle didn’t taste at all like a mistake. Rich and decadent it was a sure winner. I decided there and then, if all “mistakes” were as good as this one, I would welcome them with open arms.

If you would like to help support Rocky Mountain Baking, use the links in the above article to make your Amazon purchases. As an Amazon affiliate we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

Another Heading

 

Double Chocolate Keto Brownies

Do you ever get a serious craving for chocolate? I know I do. One of the hardest things for me to adjust to when I went low carb was not having some of my favorite chocolate snacks stashed in my cabinet, such as chocolate bars, brownies, or chocolate chip cookies.

This last month I worked on a cure for my chocolate craving, and am pleased to say the result was absolutely delicious.

These double chocolate keto brownies have a rich, dark chocolate flavor that can only be achieved by using Dutch Processed Cocoa. 

“Does this really matter?” You may ask, and may think any brand of cocoa will do. 

The answer is yes, this really matters, and is absolutely vital to achieving a top notch chocolate product.  

When I was first introduced to Dutch processed cocoa I was astounded. I had thought I didn’t really like homemade chocolate products for I felt they were lacking a LOT in the chocolate department. However, when I baked my chocolate treats with Dutch Processed Cocoa, they were rich in chocolate flavor, and that something missing was found. From that day forward I have only used Dutch Processed Cocoa, from The Prepared Pantry in my chocolate goods.

If you don’t believe me, and are planning to go ahead and make the following recipe with the bland run of the mill cocoa found in most grocery stores, you may be disappointed in the final results. However, you are free to do what you would like. If you enjoy setting yourself up for a disappointing and sad life wasted on bland chocolate, go ahead. Live life as you wish. Me on the other hand, I think life is too short to waste on mediocre chocolate. 🙂 

How to Make Double Chocolate Keto Brownies

When making brownies I always start with my dry ingredients, and mix all of them into one bowl.(Sweetener, cocoa powder, almond flour, coconut flour, gelatin, baking powder, salt, and espresso powder.) Try to break up any clumps of cocoa as much as possible, and whisk the ingredients until everything has been distributed evenly.

Next, add your eggs, melted butter, vanilla, and water to the mix and whisk the ingredients together until you have a smooth, delicious chocolate batter. 

Pour the batter into a greased 8 inch square pan, and use a spatula to smooth out the batter. Keep in  mind, that the flours used absorb moisture, and the longer your batter sits the harder it may be to smooth out.

 

 

Once your batter is spread in the pan, sprinkle your sugar free chocolate chips on top of the batter. I highly recommend using Lily’s Chocolate Chips as they are absolutely delicious!

Bake your brownies at 350° F for 15 to 20 minutes, or until the brownies have started to crack, and the edges have just started to pull away from the pan. Don’t bake too long though, or your brownies will be dry and crumbly. It’s okay if the middle seems a little gooey, as I personally would rather err on the side of caution and love a gooey brownie! 

If you would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an  affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Double Chocolate Keto Brownies

These scrumptious double chocolate keto brownies are the cure for any chocolate craving. Not only are they rich in chocolate flavor, the soft texture of these brownies is guaranteed to please. Brownies like these just made the low carb life, oh so much better.   
Prep Time 15 mins
Cook Time 20 mins
Servings 9 servings
Calories 166 kcal

Ingredients
  

  • 2/3 cup erythritol (or sweetener of your choice)
  • 1/2 cup almond flour
  • 1 tablespoon coconut flour
  • 1/3 cup plus 1 tablespoon dutch processed cocoa
  • 1 tablespoon gelatin
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup water
  • 1/3 cup sugar-free chocolate chips

Instructions
 

  • Preheat the oven to 350° F, and grease a square 8 inch baking pan.
  • In a large bowl whisk together all of your dry ingredients until everything has been evenly distributed. (Sweetener, cocoa powder, almond flour, coconut flour, gelatin, baking powder, salt, and espresso powder)
  • Add your eggs, melted butter, vanilla, and water to the mix and whisk the ingredients together until you have a smooth, delicious chocolate batter. 
  • Pour the batter into a greased 8 inch square pan. Use a spatula to evenly distrubute and smooth out the batter. Keep in my mind, that the flours used absorb moisture, and the longer the batter sits the harder it may be to smooth out.
  • Sprinkle your sugarfree chocolate chips on top of the batter. Bake for 15 to 20 minutes, or until the brownies have started to crack, and the edges have just started to pull away from the pan. Remove from the oven and let the brownies cool completely before cutting into squares.

Notes

Total Fat - 15 grams
Total Carbs - 7 grams
Net Carbs - 3 grams
Protein - 4 grams

 

Chocolate Chip Cookies 


 

A Source Of Nostalgia

The first thing I remember helping my mother bake was chocolate chip cookies. Little did she realize that by letting her small, blonde haired daughter pour chocolate chips into a mixer she was making a memory. A memory that fueled my passion for baking, and one I know I will cherish for the rest of my life.

I know I’m not the only one with precious memories connected to a chocolate chip cookie. Perhaps you have a memory such as this, perhaps you remember sitting at grandma’s house eating hot chocolate chip cookies while she shared stories of her youth, or perhaps you have an entirely different story. No matter what your story may be I think many of us would agree that not only are chocolate chip cookies tasty, they are a source of nostalgia.

This past month I decided to work on developing a low carb version of this tasty treat, and I am pleased to be able to say, I was delighted with the final result. As I worked on this recipe, I realized though the process was very similar to traditional cookies there were a few shortcuts I could not make anymore.

On traditional cookies the recipes always called for softened butter, but I never let it soften. I used my trusty KitchenAid, and would beat it for a few minutes until it softened. In these low carb chocolate chip cookies, cream cheese is added to the mix, creating a small complication. I found the cream cheese had a tendency to clump and not mix into the butter smoothly if both ingredients had not softened at least a little. By letting the ingredients soften I found they both blended much easier, and this helped eliminate the small cream cheese chunks I found in my cookies.

How to Make Your Low Carb Chocolate Chip Cookies

Once both your cream cheese and butter have softened  blend them together until smooth, then add your sweeteners. Turn the mixer on again until you have a creamy mixture as pictured below.

After that I add my eggs one at a time. Make sure your mixer is on low when you do this, or you may find egg all over the counter. And take it from me, that is not a pleasant experience! After the eggs are mixed you may think your mixture looks a little strange. Don’t panic. I started to the first time and found that once I added the rest of my ingredients everything came out just fine.

After you have added your eggs add the vanilla, salt, cream of tartar,  and baking soda. Once these ingredients have been mixed in, add your coconut flour and mix.

At first your dough may seem a bit sticky, and you may be tempted to add a little more coconut flour. DON”T DO IT! This was a mistake I made first go around and this resulted in my cookies being dry. Coconut flour absorbs moisture and lots of it!  Let the dough rest for a few minutes and you’ll find your dough will have changed considerable. That being said, if you live in a humid climate you may need to add a little extra flour. Coconut flour goes a long ways so I recommend adding it 1/4 teaspoon at a time. Your dough should be sticky but able to be rolled in your hands without sticking and losing shape.

Once you have your coconut flour added now is the time for the fun part. The chocolate chips. My personal favorite sugarfree chocolate chip out there is Lily’s chocolate chips. Rich in chocolate flavor and sweetened with erythritol. These chocolate chips are a superb low carb option. If you haven’t tried them yet, I recommend clicking on the link above and buying some immediately!  You won’t be disappointed!

After you have added and mixed the chocolate chips, roll the dough into 1 1/2 inch balls and place on the parchment lined or non stick cookie sheet, leaving a space of about 2 inches between each cookie. Lightly flatten the cookies with the palm of your hand until they are about 3/4 of an inch thick. 

Bake for 15-18 minutes or the cookies are slightly firm when lightly touched. 

Let your cookies cool,  then remove them from the cookie sheet. Pour yourself a glass of milk and enjoy!

If you would like to help support Rocky Mountain Baking, use the links in the above article to make your Amazon purchases. As an Amazon affiliate we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

 

Soft Chocolate Chip Cookies

I think many of us would agree that not only are chocolate chip cookies tasty, they are a source of nostalgia. These soft chocolate chip cookies are a low carb twist on a soft chocolate chip cookie I remembered helping my mother make. The soft cake like texture of these cookies is absolutely wonderful, and if refrigerated they will stay moist and soft for several days. However, these are tasty enough, you may find they are all eaten within the first day.
Prep Time 30 mins
Cook Time 15 mins
Servings 9 servings (two cookies per serving)
Calories 144 kcal

Ingredients
  

  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1/4 cup sweetener
  • 1/4 cup brown sugar substitute
  • 1/2 Cup Coconut Flour
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp cream of tarter
  • 1 Tbsp gelatin optional
  • 1/2 cup sugar free chocolate chips

Instructions
 

  • Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
  • In a large bowl, beat the butter and cream cheese with mixer until smooth. Add your sweeteners and beat until well combined.
  • Add the vanilla and eggs (one at a time), and mix again until smooth.
  • Add the baking soda, salt, cream of tarter, gelatin. Mix until well incorporated, then add the coconut flour.
  • Once you have mixed in the coconut flour, stir in the chocolate chips. Your dough may seem sticky at first. Let the dough rest for approximately 10 minutes to thicken. Your dough will still be slightly sticky, but you should be able to roll it into balls without it sticking to your hands or losing shape.
  • Roll the dough into 1 1/2 inch balls, and place on the cookie sheet, giving about two inches of space between each ball. Smash them lightly with the palm of your hand. They should be approximately 3/4 in thick after this.
  • Bake for 15-18 minutes or until the cookies are slightly firm to the touch. Remove from the oven and let them cool completely before removing from the pan. Pour yourself a glass of your desired milk, and enjoy!
    Tip - Between each step scrape the sides of the bowl with a spatula to allow for more thorough mixing

Notes

Total Fat 13.2 grams
Total Carbs 12.7 grams
Net Carbs 8.1 grams
Protein 2.8 grams