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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Keto Chocolate Chip Cookies

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Keto Chocolate Chip Cookies

This is the perfect Keto Chocolate Chip Cookie recipe! These low-carb cookies are packed with dark chocolate chips and walnuts for just one net carb each.

Contents

  • 1 1/4 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar (golden monk fruit)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup Lilly’s chocolate chips
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a small bowl, combine the almond flour, baking powder, baking soda, and salt in a small bowl, set aside.
  3. Next, beat the butter, golden monk fruit flavoring and vanilla extract in the mixer bowl until creamy.
  4. Add the egg, whisking the mixture at low speed.
  5. Gradually pour in the almond flour mixture and beat on low speed until combined.
  6. Finally, mix in Lilly’s Dark Chocolate Chips and chopped hazelnuts.
  7. Refrigerate the mixture for 20-30 minutes until the butter has solidified.
  8. Using a 1-inch cookie or ice cream scoop, evenly space the cookies on a silicone-lined (or lightly greased) baking sheet.
  9. Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERcook! Sprinkle sea salt on top if you wish.
  10. Allow the cookies to cool completely before removing from the pan.

notes

It is important to cool the mixture. If you skip this step, your cookies will spread and will not be soft and chewy.

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