NoBake Peanut Butter & Coconut Cookies Freezer Cookies.

Ingredients

1⅓ cups creamy peanut butter

2 tsp vanilla extract

2 TBSP cocoa powder unsweetened

2 cups coconut flakes unsweetened

2 TBSP butter (or margarine) melted

Instructions

Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.

In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined.

(If you like your cookies a little sweeter, feel free to add 1 or 2 teaspoons stevia or other artificial sweetener).

Scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.

Option: sprinkle a little stevia or erythritol on top.

Place in freezer for 30 minutes to set.

Store in an airtight container in the freezer.

Keto Pizza, Chicken & Cheese Crust

Ingredients:

• Crust:

1 chicken breast, roasted, then shredded.

½ cup Parmesan cheese,

1 large egg,

1 TBSP bacon drippings, melted

• Toppings:

2 TBSP bleu cheese dressing

Sliced pepperoni

½ cup shredded cheese (I used a cheese blend)

Instructions:

Combine the crust ingredients in a bowl. Spread out on a silicone baking matt. Cover with parchment paper and roll flat and relatively thin. Clean up edges with a spatula.

Bake at 450° for 6 minutes until it begins to brown.

Add topping.

Spread bleu cheese dressing.

Add ½ of cheese.

Layer pepperoni.

Maybe add some slices of ham.

Add other ½ of cheese.

Or add whatever pizza toppings you’d like!

Bake another 6 – 8 minutes at 450°.

Let it cool a little before slicing. (Note: don’t slice it on the silicone baking mat.)

The calculation is that this recipe is functionally carb-free. Nice.

Low Carb Sandwich Bread

Ingredients:

1 Tbsp. yeast
⅔ cup ground flax meal
½ cup oat fiber

1 cup vital wheat gluten

2 Tbsp. softened butter
4 Tbsp. artificial sweetener
1 tsp. salt (or bouillon)
½ tsp. xanthum gum
1 tsp. honey or sugar (only to feed the yeast)
2 eggs, slightly beaten
1 cup milk, room temperature


Add them all to your (smaller size) bread machine. Many machines prefer it if you load the ingredients into it in this order. Then turn the machine on and let it run through its process. I used a "Medium" baking setting.

For the artificial sweetener, Swerve is the popular brand. I used half stevia (because I have a lot), half erythritol (because the flavor is more neutral); I loved the results.

It came out quite good. Cuts nicely, has a good crumb. Toasts well. I will be making this again.

With 16 slices to the loaf, it's only one net gram of carbs per slice (4 gross, minus 3 grams fiber).

And it's pretty good!

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Variation (Version 2.0:

1 Tbsp. yeast

½ cup ground flax meal

½ cup oat fiber

½ cup almond flour

¾ cup vital wheat gluten

2 Tbsp. softened butter, warm

4 Tbsp. artificial sweetener

1 tsp. chicken bouillon or concentrate

½ tsp. xanthum gum

1 tsp. (honey or) sugar (to feed the yeast)

2 eggs, slightly beaten

1 cup milk, warmed

The bigger bread machine kneads this more, the loaf rises more. Make adjustments. 

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Version 3.0:

2 tsp yeast

½ cup ground flax meal

½ cup oat fiber

½ cup almond flour

¾ cup vital wheat gluten
¼ cup ground coconut.

½ tsp. xanthum gum

2 Tbsp. olive oil

4 Tbsp. artificial sweetener (stevia)

1 tsp. chicken bouillon or concentrate

1 tsp. sugar (to feed the yeast)

2 eggs 

⅔ cup milk, warmed. Add slowly; don't feel obligated to use it all. 

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Update: I've put away the (smaller size) bread machine, and gotten out the big, 2-pound bread machine. It fills it up. Seems to knead better, which causes better raising.