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Best Cauliflower Grilled Cheese - How to Make Cauliflower Grilled Cheese

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Best Cauliflower Grilled Cheese - How to Make Cauliflower Grilled Cheese

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You've never had cauliflower like this before!

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1. Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower.

2. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper.

3. Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture into a small patty on one side of the pan. Repeat to form a second patty on the other side. (These are your "bread" slices.) Press down on both pieces with a spatula and cook until golden underneath, about 5 minutes. Flip and cook until the other sides are golden, about 3 minutes more.

4. Top one cauliflower slice with cheese then place the other cauliflower slice on top. Cook until the cheese is melted, about 2 minutes more per side. Repeat with remaining ingredients.

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You've never had cauliflower like this before! Advertisement - Continue Reading Below Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper.

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Lemon Garlic Butter Steak with Zucchini Noodles Recipe – Easy Recipes

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Lemon Garlic Butter Steak with Zucchini Noodles Recipe – Easy Recipes

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INGREDIENTS LIST FOR THE LEMON GARLIC BUTTER STEAK STEAK AND ZUCCHINI NOODLES

1 1/2 lb (650g) flank steak, sliced against the grain

4 medium zucchini

2 tablespoons olive oil

4 garlic cloves, minced

2 tablespoons butter or ghee

1 lemon, juice and zest

1/4 cup (60ml) low-sodium chicken broth

1/4 cup chopped parsley

1/4 teaspoon crushed red pepper flakes

Salt and fresh cracked pepper, to taste

The steak marinade

1/3 cup low-sodium soy sauce

1/4 cup lemon juice

1/2 cup olive oil

1 tablespoon Sriracha sauce (or any hot chili sauce you like)

DIRECTIONS

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Lemon Garlic Butter Steak with Zucchini Noodles Recipe

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INGREDIENTS LIST FOR THE LEMON GARLIC BUTTER STEAK STEAK AND ZUCCHINI NOODLES 1 1/2 lb (650g) flank steak, sliced against the grain 4 medium zucchini 2 tablespoons olive oil 4 garlic cloves, minced 2 tablespoons butter or ghee 1 lemon, juice and zest 1/4 cup (60ml) low-sodium chicken broth 1/4 cup ...

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Fathead Pizza Crust Recipe (Low Carb Keto Pizza) - 4 Ingredients

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Fathead Pizza Crust Recipe (Low Carb Keto Pizza) - 4 Ingredients

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This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! See why it's the ultimate keto pizza.

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. ( Full disclosure)

Have you ever tried low carb keto Fathead pizza crust? You guys, it's unbelievably similar to "real" pizza dough made with wheat! You really can't tell it's gluten-free and keto pizza. It even has that chewy quality that's so difficult to achieve with low carb baked goods. I have to admit, I was pretty excited the first time I tried this low carb pizza.

I've been making my other 4-ingredient low carb pizza crust with almond flour for over a year now. It's on regular rotation at our house and we love it, but I've gotten several requests for a nut-free version.

The original recipe for low carb pizza from the Fathead movie contains almond flour, too, except with mozzarella and cream cheese to create a chewy texture. I thought it would be a perfect candidate to adapt into a nut-free keto pizza crust recipe.

The Story Behind Fathead Pizza

If you haven't heard of the Fathead movie, it's a 2009 documentary seeking to refute the lipid hypothesis. The lipid hypothesis is the claimed link between high cholesterol and heart disease. It's basically the source of the "low fat" way of eating promoted in the Western world since the 1950s. Although numerous studies have debunked the link ( this is a good scientific paper on the subject citing many sources), the belief is still widespread today and perpetuated by mainstream media.

In the documentary, Tom Naughton sticks to a moderately low carb diet of fast food for 30 days. To the surprise of many, Tom not only loses weight but also ends up with lower blood cholesterol levels. And thanks to the film, we have the amazing keto Fathead pizza dough as a result!

This nut-free Fathead pizza crust recipe is my adaptation, made with coconut flour. Since coconut flour is so absorbent, you need a lot less of it to replace the almond flour. I used 1/3 cup coconut flour as a substitute, and also added an extra egg to impart additional moisture. I omitted the salt from the original recipe, because the cheeses are salty enough as is.

Tricks to Making Keto Pizza Dough

Kneading with your hands is the trick to making Fathead pizza dough blend well in the third step of the recipe. Especially when working with coconut flour, the mixture dries and solidifies quickly. Just keep using your hands to squeeze and knead until the dough is uniform. You can always reheat a little to soften the cheese again, but don't overdo it, to avoid cooking the eggs.

Another option to make the Fathead pizza dough come together more easily would be to use a food processor. Just fit it with the dough blade, and have it do all the work for you!

The oven time for this Fathead pizza crust will vary depending on how thinly you roll (or spread) it out. I did find that it cooks a bit more quickly than the original. I like my low carb pizza crust very thin, so it only took about eight minutes for mine, but you can adjust the thickness to your liking. Just watch it in the oven, and poke more holes in the top if it starts to bubble up.

I'm still torn between this Fathead pizza crust and my almond flour pizza crust. We'll just have to keep alternating between them for pizza night! What about you, which keto pizza crust do you like better?

Fathead Pizza Crust Recipe (Low Carb Keto Pizza) - 4 Ingredients:
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Fathead Pizza Crust Recipe (Low Carb Keto Pizza) - 4 Ingredients

This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! See why it's the ultimate keto pizza.

1. Preheat the oven to 425 degrees F. Line a baking sheet or pizza pan with parchment paper.

2. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)

3. Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.

4. Spread the dough onto the lined baking pan to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.

5. Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

Fathead Pizza Crust Recipe (Low Carb Keto Pizza) - 4 Ingredients

This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! See why it's the ultimate keto pizza.

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per slice (1/8 of the whole pizza): 2g

*To make keto pizza, top with sauce and toppings after cooking the crust and return to the oven for about 10 minutes, until heated through.

**If you don't want to use the microwave, use a double boiler to melt the cheese and cream cheese together instead. Boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan. The idea is to melt the cheese without burning it, stirring frequently.

You'll love my low carb cookbook & meal plans!

NEED LOW CARB ESSENTIALS?

Stock up on these pantry staples!

Want more low carb, gluten-free ways to enjoy pizza? Try these:

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Fathead Pizza Crust Recipe (Low Carb Keto Pizza) - 4 Ingredients

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This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! See why it's the ultimate keto pizza. This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free.

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24 Fathead Cheese Dough Recipes - Low Carb, Gluten Free | Healthy Living In Body and Mind

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24 Fathead Cheese Dough Recipes - Low Carb, Gluten Free | Healthy Living In Body and Mind

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Ohhhh the infamous fathead dough. It rolled (pun intended) on the scene, seemingly out of nowhere and changed the way low carbers ate forever. I initially saw it for the first time on the Fathead Movie website. From there, I put my own spin on things (as did every other low carb blogger) and I just ran with it. The list of things I could make with some variation of the dough seemed endless - sweet and savory, nut free, egg free... So many different variations. It truly did put so many comfort foods back on the table again. Low carb and gluten free pizza, cinnamon rolls, pot pie, danishes, bagel dogs... You name it, and we have recreated low-carbified it. With so many amazing fathead / cheese dough recipes floating around out there, I decided it would be a good idea to compile them all in one place. So, here are 24 of the most deliciously mouthwatering recipes I could find. Do you have a favorite use for this amazing dough? I would love to hear about it! Be sure to follow us on Facebook for more awesome round-ups and healthy living articles.
Low Carb Keto Everything Bagels | Peace Love and Low Carb
Garlic Parmesan Knots | All Day I Dream About Food
Breakfast Hot Pockets | Killer Keto Blog Hot Ham and Cheese Roll-Ups with Dijon Butter Glaze | Peace Love and Low Carb Stuffed Brie Bread | Killer Keto Low Carb Fettuccine Noodles | Up Late Anyway Keto Soft Pretzels | Peace Love and low Carb Cinnamon Twists | All Day I Dream About Food Braided Blueberry Cheese Danish | Joy Filled Eats Chicken Pot Pie | Peace Love and Low Carb Ham and Cheese Pockets | Low Carb Maven Jalapeno Popper Pizza | All Day I Dream About Food Everything Bagel Dogs | Peace Love and Low Carb Fathead Crackers | Ditch the Carbs Greek Pizza | Peace Love and Low Carb Fathead Cheese Danish | Sugar Free Mom "Just Like the Real Thing" Lasagna | Peace Love and Low Carb Beef and Chorizo Empanadas | Peace Love and Low Carb Chocolate Walnut Swirls | All Day I Dream About Food Gluten Free Cheese Crackers | Kalyn's Kitchen Bacon Cheeseburger Pizza | Peace Love and Low Carb Bacon Cheeseburger Calzone | Sugar Free Mom Pepperoni Pizza Pinwheels | Healthy Living in Body and Mind

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24 Fathead Cheese Dough Recipes - Low Carb, Gluten Free

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Ohhhh the infamous fathead dough. It rolled (pun intended) on the scene, seemingly out of nowhere and changed the way low carbers ate forever. I initially saw it for the first time on the Fathead Movie website. From there, I put my own spin on things (as did every other low carb blogger) and I...

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"Just Like the Real Thing" Low Carb Keto Lasagna

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"Just Like the Real Thing" Low Carb Keto Lasagna

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Low Carb Pasta Recipes are one of the most requested among those following a low carb, ketogenic lifestyle. This "Just Like the Real Thing" Low Carb Keto Lasagna is sure to become your all time favorite.

This low carb, keto lasagna recipe is easy to make and tastes just like the real thing. In fact, over the years, I have been told many times that it should be called "Better Than the Real Thing" lasagna. When I was first starting a low carb, ketogenic lifestyle, I really wanted a low carb and gluten free pasta substitution. But at the time, they were really hard to find, and the keto pasta recipes that I could find, we just plain no good! I was tired of wasting food trying low carb recipes that fell flat. Sound familiar? I knew I had to set out to make my own low carb, real food versions. There were two recipes that I immediately knew I wanted to make - a low carb mac and cheese and a low carb lasagna. So, I did exactly that. They were two of the very first recipes I ever wrote for this site and 6 years later, they are still among the most popular.

The first time I made this keto lasagna, I served it to Jon without telling him that it was an impasta (get it? impasta?) and he had no idea. Once I told him, he was even more impressed. It is low carb comfort food at it's finest. Although it does take a little meal prep work, it is definitely worth it to have a healthier version that you can eat whenever you want.

You can even make the low carb noodles in advance and freeze them. Having the noodles done ahead of time makes for a quick and easy low carb meal. Perfect for those busy weeknights. If you want to go a step further, you can even swap out the low carb marinara sauce and ground beef in this recipe for my Low Carb Hearty Tomato Meat Sauce Recipe. I like to make a double batch of that sauce and portion it out into individual freezer meals so that I always have it on hand. If you have a stash of the noodles and the sauce in the freezer at all times, this meal comes together so quickly. This is a great example of why I talk about the importance of food prep in my low carb and gluten free meal plans. Spend one day a week batch cooking and prepping and then it is smooth sailing for the rest of the week!

I'll even let you in on a little secret. about the "noodles" in this recipe. They also make for an amazing nut free pizza crust. Don't believe me? Check it out for yourself. Low Carb Nut Free Pizza Crust

Check out some of my other favorite low carb pasta substitutions:

Did you know I have two new books coming out? You can order them HERE

"Just Like The Real Thing" LASAGNA!!

Ingredients

For the "Noodles"

2 large eggs

4 oz cream cheese, softened

1/4 cup Parmesan cheese, grated

1 1/4 cup mozzarella cheese, shredded

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp onion powder

For the Filling

1 lb ground beef

1 1/2 cups Three Cheese Marinara Sauce, divided (get recipe here)

3/4 cup mozzarella cheese, shredded

6 tbsp whole milk ricotta cheese

1 tbsp minced onion flakes (I use these)

1 tsp dried oregano

1 tsp garlic powder

1 tsp dried basil

1 tsp Italian seasoning

Instructions

For the "Noodles"

1. This part will take the longest, so feel free to make the "noodles" the night before and just leave them in the fridge until you are ready for them.

2. Preheat oven to 375° Line a 9x13 baking dish with parchment paper

3. In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.

4. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.

5. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.

6. Spread the mixture into the baking dish, forming a nice even layer.

7. Bake on the middle rack for 20-25 minutes.

8. When the "noodles" are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized "noodle" layers for an 8.5 X 4.5 X 2.5 loaf pan.

For the Filling

1. In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.

2. Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

Putting it all together

1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first "noodle" layer

2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another "noodle" layer. Repeat these steps.

3. Cover the top "noodle" layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

by Peace Love and Low Carb

Recipe Notes

Per Serving - Calories: 486 | Fat: 34g | Protein: 57g | Net Carbs: 9.5g

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"Just Like the Real Thing" Low Carb Keto Lasagna

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Low Carb Pasta Recipes are one of the most requested among those following a low carb, ketogenic lifestyle. This "Just Like the Real Thing" Low Carb Keto Lasagna is sure to become your all time favorite. This low carb, keto lasagna recipe is easy to make and tastes just like the real thing.

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Flaxseed & Pumpkin Muffins - Divalicious Recipes

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Flaxseed & Pumpkin Muffins - Divalicious Recipes

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1 cup ground flaxseed

1/2 cup pumpkin puree

1/2 cup erthyritol (or sugar substitute of your choice)

3 eggs

1/2 cup butter, melted

1 tspn baking powder

1 tspn vanilla essence

1 tspn ground cinnamon

1/2 tspn ground all spice

1 tspn ground ginger

1/4 tspn ground cloves

1/4 tspn ground nutmeg

1/4 tspn salt
TOPPING (optional)
25g cream cheese, at room temperature

25g butter, at room temperature

2 tspn vanilla essence

2 tblspn ground erthyritol (or sweetener of your choice)
METHOD

Preheat the oven to 180C/350F degrees.

Grease a muffin tin (it makes 9 muffins) or use muffin cases.

Place all the dry ingredients in a bowl and mix well.

Add the butter, eggs, pumpkin and vanilla and stir until combine thoroughly.

Spoon the mixture into the muffin tin.

Bake for 20-30 minutes until the tops are firm.

To make the topping, simply blend all of the topping ingredients together until smooth (I use a hand blender but a fork and elbow power is good too!).

When the muffins are cool, spread the topping over them.

Eat and enjoy!

Makes 9 muffins

Nutritional info per muffin - 216 calories, 20g Fat, 6g Protein, 7g Carbs, 5g Fibre, 2g Net Carbs

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Flaxseed & Pumpkin Muffins - Divalicious Recipes

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Flaxseed pumpkin muffins make a healthy breakfast or a snack on the go. Low carb and gluten free these are a great way to start the day. I had a large batch of pumpkin puree and thought I'd bake some muffins with it.

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Cheddar Jalapeno Bacon Biscuits - Low Carb, Gluten Free

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Cheddar Jalapeno Bacon Biscuits - Low Carb, Gluten Free

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Cheddar Jalapeno Bacon Biscuits - These also make a great sandwich bun!

Cheddar Jalapeno Bacon Biscuits - The most common feedback that I get about these biscuits is that they "taste like the real deal". Bread, biscuits, muffins etc. are usually some of the things that people following a low carb, gluten free ketogenic lifestyle miss the most. Any time a low carb recipe can accurately create the taste and texture of the real thing is a big win! I love to pair these with my Slow Cooker Kickin' Chili recipe. I also have another variation of these little beauties, White Cheddar Sausage Breakfast Biscuits. You won't be disappointed!

Check out some of my other favorite biscuit recipes:

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Cheddar Jalapeno Bacon Biscuits - Low Carb, Gluten Free

Ingredients

4 oz cream cheese, softened

1 large egg

1 1/2 cups sharp cheddar cheese, shredded

3 cloves garlic, minced

1/4 tsp Italian seasoning

1/4 tsp onion salt

1/4 tsp garlic powder

1 1/4 cups almond flour (get it here)

1/4 cup heavy cream

1/4 cup water

6 strips thick cut bacon, cooked crisp and crumbled

10 pickled jalapeno slices, chopped

Instructions

1. Preheat oven to 350°

2. Beat cream cheese and egg together with a hand mixer until well combined.

3. Add cheese, garlic, Italian seasoning, onion salt, and garlic powder and mix in using a rubber spatula.

4. Mix in almond flour, heavy cream, and water. Fold crumbled bacon and chopped jalapenos into the dough.

5. Drop heaping mounds of the dough onto a buttered muffin top pan.

6. Bake for 20 minutes.

7. Allow to cool on a cooling rack for 30 minutes before serving.

by Peace Love and Low Carb

Recipe Notes

Per Serving - (2 biscuits) Calories: 321 | Fat: 28g | Protein: 13g | Net Carbs: 3.5g

***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***

***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***

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Cheddar Jalapeno Bacon Biscuits - Low Carb, Gluten Free

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Cheddar Jalapeno Bacon Biscuits - These also make a great sandwich bun! Cheddar Jalapeno Bacon Biscuits - The most common feedback that I get about these biscuits is that they "taste like the real deal". Bread, biscuits, muffins etc. are usually some of the things that people following a low carb, gluten free ketogenic lifestyle miss the most.

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Slow Cooker Low Carb Chili - Gluten Free | Peace Love and Low Carb

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Slow Cooker Low Carb Chili - Gluten Free | Peace Love and Low Carb

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Low Carb Chili - All the amazing flavors of chili, without the beans. I think you will find that you don't miss them at all.

Nothing screams wintery comfort food like a slow cooker full of low carb chili. Even better when you top it with lots of sour cream and sharp cheddar cheese. This recipe is so good, you won't even miss the beans. This chili does have a little bit of kick to it. If you do not like spicy, you can always omit the cayenne and/or the jalapenos... I love to serve it alongside my Cheddar Bacon Jalapeño Biscuits. It freezes really well. If you have a large slow cooker, I recommend making a double batch and freezing half of it. Cook once and eat twice!

NOTE: If you make this low carb chili, then you should immediately turn around and make this Keto Chili Pot Pie Casserole. You will thank me. Your spouse will thank you. Your kids will thank you. Your dog will wish he could thank you. I think you get the point.

Check out a few of my other favorite low carb soups and stews:

My New Book is NOW Available for Pre-order. ORDER HERE

Kickin' Chili - Low Carb, Gluten Free

Ingredients

2 1/2 lbs ground beef

1 medium red onion, chopped and divided

4 tbsp minced garlic

3 large ribs of celery, diced

1/4 cup pickled jalapeno slices

6 oz can tomato paste

14.5 oz can tomatoes and green chilies

14.5 oz can stewed tomatoes with Mexican seasoning

2 tbsp Worcestershire sauce or Coconut Aminos (get it here)

4 tbsp chili powder

2 tbsp cumin, mounded

2 tsp sea salt

1/2 tsp cayenne

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1 tsp black pepper

1 bay leaf

Instructions

1. Heat slow cooker on low setting.

2. In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.

3. Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.

4. Stir until all ingredients are well combined. Cook on low 6-8 hours.

by Peace Love and Low Carb

Recipe Notes

Per Serving: 1 Cup | Calories: 137 | Fat: 5g | Protein: 16g | Net Carbs: 4.7g

***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***

***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***

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Slow Cooker Kickin' Chili - Low Carb, Gluten Free

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Low Carb Chili - All the amazing flavors of chili, without the beans. I think you will find that you don't miss them at all. Nothing screams wintery comfort food like a slow cooker full of low carb chili. Even better when you top it with lots of sour cream and sharp cheddar cheese.

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Chewy, Fudgy Flourless Chocolate Cookies | MamaGourmand

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Chewy, Fudgy Flourless Chocolate Cookies | MamaGourmand

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Originally published . Last updated on

Chewy, Fudgy Flourless Chocolate Cookies are a naturally gluten free chocolate cookie that only takes five ingredients to make. If you are looking for an extremely decadent, chocolate fudge cookie that tastes exactly like the Starbucks version, you have come to right place!

Flourless chocolate cookies are a great introduction to gluten free baking. You won't have to mess around with (expensive!) gluten free flour blends, and chances are you have all the ingredients for these chewy, chocolate cookies right in your kitchen.

Even if gluten free baking is of no concern to you, these cookies will not disappoint. They have a crackly, crunchy exterior with a whole lot of gooey, fudgy goodness inside.

Chewy, Fudgy Flourless Chocolate Cookie's unique texture and structure comes from the egg whites, which essentially makes this a meringue cookie.
Since they taste like light, puffs of chocolate heaven, be forewarned they are eaten quickly!
What's the secret ingredient?

Using dutch cocoa powder in place or regular / natural baking cocoa helps offset any potential bitter cocoa aftertaste. Dutch cocoa powder is alkalized, so it has a smoother, less acidic taste.

How to know to use natural / regular cocoa or Dutch-processed

Look if the recipe calls for baking soda or not. Baking soda will react with natural baking powder to take away the acidity, so regular cocoa is fine in this case.

If a recipe calls for only baking powder or no leavening agents, use Dutch cocoa powder interchangeably. Dutch cocoa will elevate the taste of chocolate frosting, hot fudge, and flourless cake.

1. Whisk cocoa powder, powdered sugar, and salt together in a large bowl. This is the easy part. Soak it up.

2. Now you'll need some oomph. Add the egg whites and vanilla and stir to combine. The batter will get very thick and require some muscle to stir. Just think of it as building a calorie deficit to enjoy more cookies. TIP: Using a silicone spoon helps immensely with being able to stir, scrape, and fold until all the ingredients are moistened. Fold in the chocolate chips or any additional add-ins. (Scroll down for more add-in options)

3. Scoop onto a parchment-lined baking sheet sprayed with cooking spray. TIP: Using a cookie scoop quickly makes evenly sized cookies. If you are a baker, this tiny little cookie scoop will change your life.

4. Allow cookies to rest on baking sheet for 30 minutes before baking. This will result in a better shaped cookie. (See image below) But, truth be told, these things will be eaten either way.

What can I add to these Flourless Chocolate Cookies to make them even better?

chopped walnuts, pecans or pistachios

peanut butter chips

crushed peppermint candies

substitute chopped dark chocolate chunks for chocolate chips

sprinkle with flaky salt before baking

drizzle melted white chocolate over cooled cookies

substitue orange extract

Chewy, Fudgy Flourless Chocolate Cookies are a naturally gluten free chocolate cookie that only takes five ingredients to make. If you are looking for an extremely decadent, chocolate fudge cookie that tastes exactly like the Starbucks version, you have come to right place!

Author: https://www.mamagourmand.com

*If you skip letting them sit out for 30 minutes, they will still turn out fine. They will have a slightly different appearance and spread a bit more while baking. (See image posted above)

UPDATE (4/18) Some readers have commented the cookies were very sweet. Adding chopped nuts gives the cookies a great salty crunch and really balances the flavors. When adding nuts the cookies will be rounder and might have to bake 1-2 minutes longer.

More Recipes To Love:

Cookie Dough Cream Cheese Brownies
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission - at no cost to you - which helps justify to my family all the time I spend on the computer.

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CHEWY, FUDGY FLOURLESS CHOCOLATE COOKIES

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Chewy, Fudgy Flourless Chocolate Cookies are a naturally gluten free chocolate cookie that only takes five ingredients to make. If you are looking for an extremely decadent, chocolate fudge cookie that tastes exactly like the Starbucks version, you have come to right place!

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Keto Flourless Chewy Double Chocolate Chip Cookies

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Keto Flourless Chewy Double Chocolate Chip Cookies

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I'm pretty sure these will become your all time favorite low carb cookie. Think low carb brownie meets perfect keto cookie. It's a marriage made in chocolate heaven. Keto Flourless Chewy Double Chocolate Chip Cookies
You guys! I'm pretty sure these will become your all time favorite low carb cookie. Think low carb brownie meets the perfect keto cookie. It's a marriage made in chocolate heaven. These Keto Flourless Chewy Double Chocolate Chip Cookies are moist, fudgy and perfectly soft baked.

My favorite thing about flourless low carb cookies is that it takes away the grittiness found in most low carb baked goods. I have no doubt that these will be in heavy rotation.
A couple of notes:

Using confectioners erythritol instead of granular helps to take away the cooling effect that some experience with Swerve or erythritol. It also takes away any grittiness.

I like to pull them out of the oven at the 10 minute mark and lightly press on them to flatten. This makes for a deliciously fudgy, brownie like texture. So yum!!

If you are making smaller cookies and making more than 12, I would decrease the cooking time to 8 to 10 minutes.

Did you know I have two new books coming out? You can order them HERE

Check out some of my other favorite low carb dessert recipes:

Ingredients

1 cup natural creamy almond butter

2/3 cup confectioners erythritol (I use this brand)

2 tablespoons unsweetened cocoa powder

2 tablespoons peanut butter powder (I use this brand)

2 large eggs

1 tablespoon melted salted butter

2 tablespoons water

1 ½ teaspoons pure vanilla extract (I use this brand)

1 teaspoon baking soda

1/4 cup sugar free dark chocolate baking chips (I use this brand)

Instructions

1. Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

2. In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Fold in the chocolate chips.

3. Form the cookie dough into 1 1/2 inch to 2 inch balls. This will produce 12 good sized cookies. You can make them smaller to yield more cookies.

4. Place the cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.

http://peaceloveandlowcarb.com/keto-flourless-chewy-double-chocolate-chip-cookies/

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Keto Flourless Chewy Double Chocolate Chip Cookies

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I'm pretty sure these will become your all time favorite low carb cookie. Think low carb brownie meets perfect keto cookie. It's a marriage made in chocolate heaven. Keto Flourless Chewy Double Chocolate Chip Cookies You guys! I'm pretty sure these will become your all time favorite low carb cookie.

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This Bundt Cake Is Stuffed With Cheesecake And Glazed With Chocolate

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This Bundt Cake Is Stuffed With Cheesecake And Glazed With Chocolate

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Cookies And Cream Cheesecake Bundt Cake

INGREDIENTS

16 ounces cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 box chocolate cake mix, prepared accordingly to box instructions

10 chocolate sandwich cookies

8 ounces high quality chocolate, chopped finely (60% cocoa content or higher)

2 cups heavy cream

PREPARATION

1. Preheat the oven to 350°F (180°C).

2. In a medium bowl, whisk together the cream cheese, sugar, and vanilla extract, stirring until smooth.

3. Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.

4. With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.

5. Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.

6. Pour the rest of the cake batter on top of the cookies, smoothing it evenly.

7. Bake for 45 minutes, then cool completely.

8. Invert the cake onto a wire rack set on top of a baking tray.

9. To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.

10. Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.

11. Once the glaze has set, slice the cake, and enjoy!

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This Bundt Cake Is Stuffed With Cheesecake And Glazed With Chocolate

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16 ounces cream cheese, softened ½ cup powdered sugar 1 teaspoon vanilla extract 1 box chocolate cake mix, prepared accordingly to box instructions 10 chocolate sandwich cookies 8 ounces high quality chocolate, chopped finely (60% cocoa content or higher) 2 cups heavy cream 1. Preheat the oven to 350°F (180°C).

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Hawaiian Style Teriyaki Chicken | 78recipes

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Hawaiian Style Teriyaki Chicken | 78recipes

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Are you ready to dip into hawaiian style chicken? This teriyaki chicken speaks for itself. I've never tasted anything like it in my life! It's insanely delicious! Check it out.
You'll Need:
3 pounds of boneless, skinless chicken thigh.
1 cup of soy sauce.
1 cup of water.
1 cup of sugar.
5 cloves of mashed garlic.
1 ginger root ( 2-3 slices cut thin and lengthwise).
How to:
In a large bowl, mix together the water and soy sauce and add in the sugar to be dissolved. Add the desired amount of ginger and garlic then add in the chicken.
You can soak the meat in the marinade for up to 3 days, if you are in a hurry, you need to soak it for at least 24 hours.
If you can't wait, boil the chicken in the sauce right after you make it.
Grill the chicken like any other meat on hot heat and then stick it in a pot on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken so that the chicken is tender and juicy.

Easy, peasy and delicious! If you really want the best of this amazing hawaiian style teriyaki chicken, try to leave it in the marinade for 3 days and then grill it. You will be amazed of how good it tastes.

This entry was posted in chicken.

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Are you ready to dip into hawaiian style chicken? This teriyaki chicken speaks for itself. I've never tasted anything like it in my life! It's insanely delicious! Check it out. You'll Need: 3 pounds of boneless, skinless chicken thigh. 1 cup of soy sauce. 1 cup of water. 1 cup of sugar.

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enjoy & have a nice meal !!!: Pecan Cake Bars Recipe !!!!

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enjoy & have a nice meal !!!: Pecan Cake Bars Recipe !!!!

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what you neeeeeeeeeeeed: ~For crust: 2 sticks unsalted butter, softened ⅔ cu...

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For me, one of the great sites and smells of summer is a big basket of fresh peaches. We love eating them so much in my house that I tend to go a bit overboard 

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enjoy & have a nice meal !!!: Mountain Dew Apple Dumplings

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enjoy & have a nice meal !!!: Mountain Dew Apple Dumplings

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1 teaspoon vanilla extract

Peel and core apples. Cut apples into 8 slices each. Roll each slice into a crescent roll. Place in a 9x13 lightly buttered pan.

Melt butter, then add sugar, and barely stir. Add vanilla, stir, and pour over apples. Then pour the Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees F for 40 minutes.

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thank you to your visit and support .

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I wish the content of our site was benefic.

thank you to your visit and support .

don't forget to share, like and comment our page facebook.

╔═════════════ ೋღ ღೋ ══════════════╗

☆ Thank you for passing my things around and sharing ☆

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1 teaspoon vanilla extract Peel and core apples. Cut apples into 8 slices each. Roll each slice into a crescent roll. Place in a 9x13 lightly buttered pan. Melt butter, then add sugar, and barely stir. Add vanilla, stir, and pour over apples. Then pour the Mountain Dew around the edges of the pan.

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enjoy & have a nice meal !!!: HOMEMADE PIMENTO CHEESE

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enjoy & have a nice meal !!!: HOMEMADE PIMENTO CHEESE

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2 cups shredded cheddar cheese

8 ounces cream cheese, softened

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

4 ounces diced pimentos, drained

1/2 teaspoon dried mustard

With an electric mixer, mix the cheddar cheese and cream cheese together. Mix for 2-3 minutes.

Add in the mayo and mix.

Add in the garlic powder, paprika, onion powder and dry mustard. Stir everything together.

Mix in the pimentos.

Refrigerate for at least 10-15 minutes before serving.

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2 cups shredded cheddar cheese 8 ounces cream cheese, softened 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 4 ounces diced pimentos, drained 1/2 teaspoon dried mustard With an electric mixer, mix the cheddar cheese and cream cheese together. Mix for 2-3 minutes. Add in the mayo and mix.

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enjoy & have a nice meal !!!: The Best Crack Cake

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enjoy & have a nice meal !!!: The Best Crack Cake

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1 box Duncan Hines yellow cake mix

1 box vanilla pudding instant mix

1/2 c white wine (really any kind)

Preheat oven to 350 degrees.

Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.

Bake for one hour.

When cake comes out of the oven...

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.

Pour over hot cake.

Flip out of pan onto plate and serve.

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1 box Duncan Hines yellow cake mix 1 box vanilla pudding instant mix 1/2 c white wine (really any kind) Preheat oven to 350 degrees. Mix the above ingredients by hand or hand mixer. Grease a bundt pan. Bake for one hour. When cake comes out of the oven...

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enjoy & have a nice meal !!!: BEST BANANA PUDDING FROM SCRATCH!!!

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enjoy & have a nice meal !!!: BEST BANANA PUDDING FROM SCRATCH!!!

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INGREDIENTS : 1/2 c. sugar 2 tbsp. flour 1/4 tsp. salt 2 c...

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How to Make Low Carb Biscuits Recipe - Snapguide

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How to Make Low Carb Biscuits Recipe - Snapguide

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How to Make Low Carb Biscuits - Keto Diet

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Until I found this, breakfast sandwiches were impossible on a low-carb diet. They're fast and easy and they taste great!. Preheat your oven to 400°. Spray your pan. A baking spray that uses flour is best.

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Easy Sugar Cookies Recipe - Allrecipes.com

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Easy Sugar Cookies Recipe - Allrecipes.com

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Quick and easy sugar cookies! Terrific plain or with candies in them. This recipe uses basic ingredients you probably already have.

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This whoopie pie cake recipe makes for a perfect bake sale contribution! It also makes a great last minute dessert because you don't need much time to prep and the results are terrific. And besides, one large cake is so much easier than making 20 individual whoopie pies!

This cake is so easy to put together. Simply remove the cakes from the pans then peel the parchment paper off of the bottoms. Place the first cake upside down on a cake plate then plop the filling down in the center and spread evenly toward the edges. Carefully place the second cake on top of the filling right side up then press gently into position.

Cut the cake into even slices and serve immediately. Mmmmm, so tasty!

Whoopie Pie Cake Recipe

1. Preheat the oven to 350 degrees. Line the bottom of 2 − 9" round cake pans with parchment paper, spray lightly with cooking spray then set aside.

2. Cream butter and sugars together until light and fluffy. Add egg and vanilla and beat until well incorporated.

3. Sift flour, cocoa, baking soda and salt into separate bowl.

4. Add half of flour mixture and half of milk to butter mixture and mix until just incorporated. Repeat with remaining flour mixture and milk.

5. Divide batter evenly between prepared cake pans and bake 25−30 minutes, until center springs back when touched and a toothpick comes out clean. Remove from oven and cool completely in pans on a cooling rack.

6. Prepare filling while cakes are cooling by whipping butter and powdered sugar until completely incorporated and no lumps remain. Add marshmallow fluff and whip until incorporated. Add vanilla, salt and milk, whip until light and fluffy (2−3 minutes).

7. Remove cooled cakes from pans and remove parchment. Place first cake upside down on cake plate. Place all filling in center of bottom cake and spread evenly toward edges with an angled spatula or butter knife. Place top cake carefully (right side up) on filling, press gently into position.

8. Slice, serve and enjoy!

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This whoopie pie cake recipe makes for a perfect bake sale contribution! It also makes a great last minute dessert because you don't need much time to prep and the results are terrific. And besides, one large cake is so much easier than making 20 individual whoopie pies!

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Chewy, Fudgy Flourless Chocolate Cookies | MamaGourmand

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Chewy, Fudgy Flourless Chocolate Cookies | MamaGourmand

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Originally published . Last updated on

Chewy, Fudgy Flourless Chocolate Cookies are a naturally gluten free chocolate cookie that only takes five ingredients to make. If you are looking for an extremely decadent, chocolate fudge cookie that tastes exactly like the Starbucks version, you have come to right place!

Flourless chocolate cookies are a great introduction to gluten free baking. You won't have to mess around with (expensive!) gluten free flour blends, and chances are you have all the ingredients for these chewy, chocolate cookies right in your kitchen.

Even if gluten free baking is of no concern to you, these cookies will not disappoint. They have a crackly, crunchy exterior with a whole lot of gooey, fudgy goodness inside.

Chewy, Fudgy Flourless Chocolate Cookie's unique texture and structure comes from the egg whites, which essentially makes this a meringue cookie.
Since they taste like light, puffs of chocolate heaven, be forewarned they are eaten quickly!
What's the secret ingredient?

Using dutch cocoa powder in place or regular / natural baking cocoa helps offset any potential bitter cocoa aftertaste. Dutch cocoa powder is alkalized, so it has a smoother, less acidic taste.

How to know to use natural / regular cocoa or Dutch-processed

Look if the recipe calls for baking soda or not. Baking soda will react with natural baking powder to take away the acidity, so regular cocoa is fine in this case.

If a recipe calls for only baking powder or no leavening agents, use Dutch cocoa powder interchangeably. Dutch cocoa will elevate the taste of chocolate frosting, hot fudge, and flourless cake.

1. Whisk cocoa powder, powdered sugar, and salt together in a large bowl. This is the easy part. Soak it up.

2. Now you'll need some oomph. Add the egg whites and vanilla and stir to combine. The batter will get very thick and require some muscle to stir. Just think of it as building a calorie deficit to enjoy more cookies. TIP: Using a silicone spoon helps immensely with being able to stir, scrape, and fold until all the ingredients are moistened. Fold in the chocolate chips or any additional add-ins. (Scroll down for more add-in options)

3. Scoop onto a parchment-lined baking sheet sprayed with cooking spray. TIP: Using a cookie scoop quickly makes evenly sized cookies. If you are a baker, this tiny little cookie scoop will change your life.

4. Allow cookies to rest on baking sheet for 30 minutes before baking. This will result in a better shaped cookie. (See image below) But, truth be told, these things will be eaten either way.

What can I add to these Flourless Chocolate Cookies to make them even better?

chopped walnuts, pecans or pistachios

peanut butter chips

crushed peppermint candies

substitute chopped dark chocolate chunks for chocolate chips

sprinkle with flaky salt before baking

drizzle melted white chocolate over cooled cookies

substitue orange extract

Chewy, Fudgy Flourless Chocolate Cookies are a naturally gluten free chocolate cookie that only takes five ingredients to make. If you are looking for an extremely decadent, chocolate fudge cookie that tastes exactly like the Starbucks version, you have come to right place!

Author: https://www.mamagourmand.com

*If you skip letting them sit out for 30 minutes, they will still turn out fine. They will have a slightly different appearance and spread a bit more while baking. (See image posted above)

UPDATE (4/18) Some readers have commented the cookies were very sweet. Adding chopped nuts gives the cookies a great salty crunch and really balances the flavors. When adding nuts the cookies will be rounder and might have to bake 1-2 minutes longer.

More Recipes To Love:

Cookie Dough Cream Cheese Brownies
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission - at no cost to you - which helps justify to my family all the time I spend on the computer.

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CHEWY, FUDGY FLOURLESS CHOCOLATE COOKIES

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Chewy, Fudgy Flourless Chocolate Cookies are a naturally gluten free chocolate cookie that only takes five ingredients to make. If you are looking for an extremely decadent, chocolate fudge cookie that tastes exactly like the Starbucks version, you have come to right place!

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Easy Restaurant Style White Queso (QUESO BLANCO) - The Cookie Rookie

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Easy Restaurant Style White Queso (QUESO BLANCO) - The Cookie Rookie

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This EASY WHITE QUESO DIP RECIPE (EASY QUESO BLANCO) is our favorite white queso recipe, EVER. This easy white cheese dip recipe creates a creamy dip that tastes just like the queso at your favorite Mexican Restaurant. If you've ever wanted to know how to make queso on the stove...this recipe is for you! No velveeta, just real quality cheese and ingredients melted together and ready to dip.
This QUESO Recipe!!!! My absolute favorite thing on the planet.

A queso recipe can be life changing. I've been on the hunt for the perfect white queso recipe for years and years and this one has finally completed me. If you haven't made homemade queso blanco before...today is the day. SO YUM!

I feel like I've been searching for the perfect restaurant style white queso recipe my entire life. Why is it so hard to find?? All I want is ooey gooey amazing cheese and I want it in molten liquid form. For every meal. My dream is to master the perfect easy queso recipe, but for some reason, I've only been able to find that perfection at Mexican restaurants. Their secret recipes have alluded me for years. Well now we can all enjoy it at home.

Making restaurant style white queso is SUPER EASY and amazingly addicting...so you've been warned.

This QUESO DIP RECIPE is what I serve at every tailgating party, every summer bbq, and every night where I'm simply craving cheese. Which is a lot.

I've made cheese dips of all kinds, from Chicken Enchilada Dip to Cowboy Queso to Dairy Free Queso. I love them all and each one has their place, but this White Queso Recipe is my go-to. It can be served anywhere and anytime and with literally ANYTHING. If it doesn't actually go with the meal you're preparing...then make it as an appetizer. If I could eat it for every meal...I would.

What is queso?!

Queso Cheese Dip It's the cheese dip of your DREAMS! It's a copycat cheese dip from your favorite restaurant chips and cheese. I've loaded mine with green chiles, spices, and topped with cilantro, jalapeños, and tomatoes.

Does this White Queso Recipe stay smooth and creamy as it cools?

This one is a little bit different than the rotel cheese dip you might have had at a Super Bowl Party. Since it's made with real quality cheese it does harden as it cools. You can keep it warm in a slow cooker after making or just reheat as you're enjoying it. It reheats beautifully! Add a bit of milk when reheating if necessary.

What are some other easy cheese dip recipes that you love?

Can you tell I'm queso obsessed? Be sure to try our Loaded Velveeta Queso Dip (Cowboy Dip), Crock Pot Queso Fundido, Beer Cheese Dip (Only 3 Ingredients!), Dairy Free Queso, and of course Chicken con Queso. Whew...I love cheese!

Queso Blanco is my all-time favorite appetizer. If you're in the mood for a cheese dip, I hope you give this queso recipe a try.

When I made this for the first time Pat was beaming with pride, Dill and Scout were super jealous, and I was just fat and happy. I had finally found my white whale. I'd finally found my SUPER EASY Restaurant Style White Queso. This is the perfect time for a mic drop. Of all the queso recipes I've tried, this is a clear favorite.

I love everything I post on here, but this easy queso recipe is one I REALLY want to shout from the blog-tops. It's the perfect consistency, the perfect flavor, and perfectly simple. My kind of recipe.

If you're looking for some awesome recipes that pair well with this queso recipe, be sure to check out our Baked Chicken Tacos, Easy Tex Mex Rice, and Tequila Lime Chicken Nachos. High fives all around!

If you're looking for an easy restaurant style white queso recipe, this is the ticket. Enjoy!

Watch the video or see the recipe card below for details on How to Make Queso Dip Recipe. Enjoy!!

Easy White Queso Recipe

(Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy)

*** Some readers haven't liked the extra spice from the cumin and nutmeg. Totally understandable as all tastes are different. We liked it, but I think add a smidgen at a time and make sure you like it before adding the full amount. If you prefer just the cheesy taste, leave them out completely! Thanks so much for the readers that have given me good feedback!! <3

***For making this in a slow cooker, start on high, adding the cheese and 1/2 and 1/2. Once melted, turn the setting to low and add in the spices and remaining ingredients. Stir often. Enjoy!***

AROUND THE WEB: Some other favorite Mexican Dishes that are must makes; Best Tamales, Red Sauce Enchiladas, and Authentic Guacamole.

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This EASY WHITE QUESO RECIPE (EASY QUESO BLANCO) is our favorite white queso dip recipe, EVER. This easy white cheese dip recipe creates a creamy dip that tastes just like the queso at your favorite Mexican Restaurant. If you've ever wanted to know how to make queso on the stove...this recipe is for you!

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This recipe is hands down the Best Homemade Cinnamon Rolls Recipe Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.
I've clearly been holding out on you. My recipe for The Best Homemade Dinner Rolls Ever has been a viral sensation with millions of views and hundreds and hundreds of reviews, questions, and comments. Thousands if we count the ones on Facebook. So many people have requested my recipe for how I turn that same amazing dough into cinnamon rolls. Your wish is my command because here it is!

MY OTHER RECIPES

These are the perfect cinnamon rolls. They are soft, fluffy, and gooey all at the same time. They melt in your mouth when they are still warm. Basically, they are to die for. I have to be careful when I make them because we literally eat the whole pan at once. And there are only four of us.

MAKE AHEAD INSTRUCTIONS

These cinnamon rolls can easily be made ahead. For best results, choose one of the following two methods.

OVERNIGHT INSTRUCTIONS: After you've rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.

FREEZER INSTRUCTIONS: Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.
Can these be made gluten free?
I have not personally tested any variations of gluten free flours. It has been reported to me that the gluten free flour mix " Cup for Cup " works in this recipe, but I cannot personally vouch for it.
What if I don't have a stand mixer?
You can knead it by hand! My Kitchen Aid was broken for more than a year and I still made these rolls by hand. I start out by stirring with a spoon until I can't do it anymore and then I knead it with my hands. Just keep on kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It's a bit of a workout, but it's worth it!
Can I reduce the salt in this for a low sodium diet?
Reducing the salt will not affect the rising. The only thing it will impact is flavor.
What temperature should the milk be?
The milk should be warm to the touch, between 100 and 110 degrees. You can use 1% up to whole milk. I'll never recommend using skim milk for anything 😉
How should I measure the flour?
The flour you buy at the store these days is generally pre-sifted. There is no need to sift your flour. I prefer the scoop and sweep method as it is ultra-convenient. Simply use your measuring cup to scoop out the flour and level off the top. Weighing your flour using a kitchen scale is the only way to ensure complete accuracy. Even then, bread making is a both fickle and forgiving and the actual amount of flour you add can change just due to the humidity in the air. When making this roll recipe, it is best to go by the touch and feel of the dough.

1 cup of flour is approximately 125 grams.
How soft should my butter be?
The butter should be at room temperature and smoosh easily to the touch. If you soften the butter in a microwave, be sure to work in small time increments so you don't get any melted pools of butter.
Does it matter if I use unsalted butter?
I have tested the recipe with both salted and unsalted butter without a huge or notable difference. Either will work.
Does it matter if I use bread flour?
I have used both all-purpose flour and bread flour without a huge or notable difference. I do not have a preference and just use whichever is convenient.
What should the dough feel like?
The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.
You may also be interested in these Maple Pecan Sticky Buns or my Baklava Cinnamon Rolls.
Watch the video where Rachel will walk you through every step of this recipe, giving tips and tricks along the way. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

The Best Cinnamon Rolls Recipe Ever

The Best Homemade Cinnamon Rolls Ever!

Author: Rachel Farnsworth

1 cup warm milk

1 tablespoon instant dry yeast

2 tablespoons white granulated sugar

1 teaspoon salt

3 tablespoons salted butter, softened

1 large egg

3 cups all-purpose flour

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.

2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.

5. Brush the dough with ½ cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.

6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.

7. Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.

8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.

9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

½ cup salted butter, melted

1 cup brown sugar

2 tablespoons ground cinnamon

4 ounces cream cheese, softened

¼ cup salted butter, softened

1 to 1½ cups powdered sugar

½ teaspoon vanilla extract

1 to 2 tablespoons milk

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This recipe is hands down the Best Homemade Cinnamon Rolls Recipe Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need. I've clearly been holding out on you.

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Dark chocolate, marshmallow, and walnuts make beautiful music together in this homemade candy.

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Heavenly Key Lime Pie Recipe | MyRecipes

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Heavenly Key Lime Pie Recipe | MyRecipes

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This pie is wonderful with fresh or bottled Key lime juice.

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The Best 2-Ingredient Frosting You'll Ever Make | TipHero

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The Best 2-Ingredient Frosting You'll Ever Make | TipHero

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One of my best friends just had a birthday, and when it came time to make her dessert, I knew exactly what to turn to for an extra special treat: this white chocolate buttercream we told you about a little while ago!

The recipe seemed like it couldn't be easier, especially considering how short - and delicious! - the ingredients list was. It seemed like the perfect simple topper to some festive birthday cupcakes.

Well friends, it wasn't quite as simple and easy as I hoped, but the results were absolutely still delicious! I'll definitely be trying this one again, and with what I've learned this time around, I think it'll be even better. Read on to learn from my experience and see how you, too, can get the best 2-ingredient white chocolate buttercream.

WHAT I USED: THE INGREDIENTS

2 cups butter

2 cups white chocolate chips

WHAT I DID: THE DIRECTIONS

1. Combine both ingredients in a medium saucepan. Melt them over low heat, stirring continually.

In the original recipe, it's noted that the butter and white chocolate will separate, but that's OK! It's true, but what's important to note here is that the butter will rise to the top and form a kind of top layer over the white chocolate chips, making them a little difficult to see.

That, in turn, made it a little difficult to tell when the white chocolate was completely melted. Be patient and be really, really thorough with this step! Otherwise, you'll end up with some solid bits of white chocolate in your finished product- which is not the worst thing in the world, but not quite the intended effect!

2. Once completely melted, remove from the heat and let sit for 15 minutes.

Use this time to make sure you have enough room in your fridge, because the next step is to . . .

3. Place the saucepan in the refrigerator for 3 hours or overnight.
I went for the three hour time, and Cookies and Cups usually lets hers sit in the fridge overnight. The mixture was solidly cold for me after three hours, so you can choose whatever time period works best for your schedule!

4. When you're ready to make your frosting, take it out of the fridge and let it sit for 30 minutes.
I'd recommend letting it sit out for a little bit longer than 30 minutes - maybe 45 minutes or even an hour instead - to let it really soften. Otherwise, you might, like me, struggle with the next step, in which you . . .

5. Place the mixture into the bowl of a stand mixer and beat for 2 to 3 minutes, until light and fluffy.

Change that "2 to 3 minutes" to "5 to 7 minutes." I am pretty sure Cookies and Cups and I have the exact same stand mixer, but she must be a wizard with hers because it took me a lot longer than two or three minutes to get this mixture to reach a state even beginning to resemble "light and fluffy." You will definitely want to put your mixer and your patience on the high setting.

6. Use frosting as you like and enjoy!

I will confess, guys, that at first I found this frosting just a little difficult to pipe at first. It's possible that I should have whipped it in the mixer for even longer, or even that those bits of leftover un-melted white chocolate were messing things up for me a little. I'm happy to report though, that the longer I did it, the easier it became.

So was the final product worth it? Friends, ABSOLUTELY. This frosting is sweet - just a little more so than other frostings - and full of that white chocolate flavor. I think it pairs perfectly on top of some basic vanilla - or homemade "Funfetti," as I did here! - cupcakes. You could store at room temperature for a day. I kept my frosted cupcakes in an airtight cupcake container, and a day later the frosting tastes even better than it did the night I made it. If you want to make the frosting way before you pipe or spread it onto to your (cup)cake(s), than store it in the fridge, but do bear in mind that you'll need to rewhip it, as it will become solid.

My biggest pieces of advice to anybody looking to make this recipe are a) be very patient with the melting process and be absolutely sure that everything is thoroughly melted, b) plan ahead for the time the mixture needs to set in the refrigerator, and c) have patience. If I can get such good results even with the mistakes I made, just think of what we can all accomplish when we do everything perfectly! Do you think you'll give this one a try, or did you make it back when we first shared it with you? Tell me about YOUR experience!

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The Best 2-Ingredient Frosting You'll Ever Make

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One of my best friends just had a birthday, and when it came time to make her dessert, I knew exactly what to turn to for an extra special treat: this white chocolate buttercream we told you about a little while ago! The recipe seemed like it couldn't be easier, especially considering how short - and delicious!

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Almost Zero Carb Keto Bread Recipe - Body Recovering

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Almost Zero Carb Keto Bread Recipe - Body Recovering

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If you've been looking for what is definitively the best keto bread recipe on the internet, then you've come to the right place. How do I know it's the best? Well, I've tried just about every keto bread recipe there is over the past few months and decided that nothing was good enough. There's a couple that are good, but I wanted perfection! The best part about this recipe is that it's simple, and once you have it down you can replicate this any time you want. I've been making a loaf every sunday for the past few weeks and would recommend that to anyone. It's so nice to have a loaf of bread at your disposal when you're on a low carb diet. It almost feels like cheating. Check out this recipe and start making the best keto bread you've ever tried today!

The Secret

If you've been looking for what is definitively the best keto bread recipe on the internet, then you've come to the right place. How do I know it's the best? Well, I've tried just about every keto bread recipe there is over the past few months and decided that nothing was good enough. There's a couple that are good, but I wanted perfection! The best part about this recipe is that it's simple, and once you have it down you can replicate this any time you want. I've been making a loaf every sunday for the past few weeks and would recommend that to anyone. It's so nice to have a loaf of bread at your disposal when you're on a low carb diet. It almost feels like cheating. Check out this recipe and start making the best keto bread you've ever tried today!

What makes this the best keto bread recipe you're likely to find is the fact that you can use it the same way you use actual bread. Sounds crazy right? If you search for keto bread on pinterest, or the internet you'll find a different recipe for everything you might want to make. Want to make french toast? sandwiches? croutons? avocado toast? You can do it all with this keto bread recipe. You can even get crazy and throw this bread in a food processor and use it as italian bread crumbs. The possibilities are endless.

Keto Bread Recipe

Ingredients :

1 1/2 cup Almond Flour

6 Large Eggs ( separated)

4 tbsp Butter

3 tsp Baking Powder

1/4 Cream of Tartar (optional)

1 pinch salt

Preparations :

1. Preheat oven to 375.

2. Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.

3. In a food processor combine the egg yolks, butter, almond flour, baking powder and salt. Mix until combined. This will be a lumpy thick dough until the whites are added. Combine in two parts to ensure thorough mixing.

4. Add 1/3 of the beaten egg whites to the almond flour mixture and process until mixed.

5. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it's volume!

6. Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.

Nutrition Facts :
Calories: 90
Fat: 8g
Protein: 4g
Carbs: 2.25g
Fiber: 0.9g
Net Carbs: 1.35g

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About The Author

bodyrecovering

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Almost Zero Carb Keto Bread Recipe - Body Recovering

# data[].attributes.attachment_link.description
If you've been looking for what is definitively the best keto bread recipe on the internet, then you've come to the right place. How do I know it's the best? Well, I've tried just about every keto bread recipe there is over the past few months and decided that nothing was good enough.