WHITE LILY FLOUR WALMART RECIPES
THE BEST KETO BANANA BREAD - KETOCONNECT - KETO RECIPES
Steps:
- Preheat the oven to 350F. Line a 9-inch loaf pan with parchment paper and set aside.
- In a small mixing bowl, combine almond flour, coconut flour, baking powder, cinnamon, and salt; mix well.
- In a separate larger bowl, combine butter, cream cheese, erythritol, and stevia, mixing until smooth. Add in the eggs, one at a time, then milk and banana extract, mixing until well combined. The mixture will look curdled, but that’s alright.
- Add dry mixture to wet and mix well, until combined. Fold in nuts (if using), then transfer to the lined pan. Cover the pan completely in aluminum foil.
- Bake the banana bread for 45-50 minutes, removing the tin foil around the 40 minute mark, to allow top to brown. Remove from the oven once the center is mostly set.
- Let the bread cool in the pan completely, before slicing.
Nutrition Facts : Calories 332 kcal, CarbohydrateContent 7 g, ProteinContent 7 g, FatContent 32 g, SaturatedFatContent 13 g, TransFatContent 1 g, CholesterolContent 108 mg, SodiumContent 284 mg, FiberContent 3 g, SugarContent 1 g, ServingSize 1 serving
BUTTERY KETO SHORTBREAD COOKIES WITH PECANS - KETOCONNECT
These Keto Shortbread Cookies with Pecans to remind you of the good old shortbread cookie days
Provided by Megha Barot
Categories Dessert
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 24
Number Of Ingredients 9
Steps:
- In a small bowl combine all the dry ingredients using a fork. Set aside.
- In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
- Add the egg and combine. Add the rest of the dry mixture and mix one last time.
- In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
- Place the entire mixture onto a piece of parchment paper and form a rectangular log using your hands. Roll the log up in the parchment paper and freeze for 30 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- After 30 minutes have passed, cut the log into 1/4 inch thick cookies - we were able to make 24.
- Bake for 15 minutes, until golden brown on the edges. Allow them to cool for 20 minutes prior to handeling or they will fall apart. Enjoy!
- Store in a zip top bag in the fridge up to 10 days or in the freezer up to 1 month.
Nutrition Facts : Calories 55 kcal, CarbohydrateContent 1.6 g, ProteinContent 1.3 g, FatContent 5 g, FiberContent 0.9 g, ServingSize 1 serving
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