The wonderfully, warm, maplely, aroma when these are “baking” in the waffle iron inevitably brings one of my kids…then another and another….into the kitchen saying, “Yum that smells so good, what are you making?” but alas…they are only for their Keto- sister Autumn to enjoy – oh, the benefits of being on the diet! This recipe comes from The Keto Cookbook listed under resources. We quadruple the batch, several times over, and then freeze them so they are ready to have on hand whenever you want to serve up, well… “Wonderfulness” 😉
Here are the ingredients you will need (See “Recipe Tab” for exact measurements)
The first thing you need to do is measure out how many pecans you will need. You then “grind” them until they are into very small pieces. We have tried using a blender, but for some reason pecans just don’t grind well. We put the nuts in a double plastic bag and get out the good old meat mallet (works great when you can’t find a hammer as well 🙂 ) and start pounding away. To save time, we “pound” a big batch of nuts at a time. This only takes a few minutes and some of the kids think its fun. Any extra nuts you have, store in the fridge – which is where we keep all of our nuts to keep them fresher longer.
Next beat your eggs, and add a bit of maple flavoring – or any other flavoring you might like. Bickford Brands is the brand that Debbie Snyder recommends in Keto Kid. Then add the rest of your ingredients, stir it up and pour into waffle iron.
Depending on your waffle iron they will cook for about 7-8 minutes – and your house will smell so good!
After these are cooled we wrap each one in its own bag and then put them all in a large freezer bag and into the freezer they. They are then ready when you are. When it comes time to eat one, we top it with whip cream (don’t let anyone discourage you by saying you have to use a lot of cream on the diet – I only wish I could enjoy as much as my daughter does!) and berries. Measure your cream, beat it up, add a bit of your preferred sweetener…
Spread it on…yum…
measure your berries…
top that waffle….And ENJOY a bite of wonderfulness!
I asked Autumn this morning what was for breakfast and she said “Mom, I always have peanut butter cookies on Monday.”
So I got out the camera and started taking pictures!
I had a mom call me several weeks ago asking some questions about the diet. She had seen a picture of Autumn eating peanut butter cookies on my FB page asked me for the recipe. She had not started the diet yet and was just trying to go “low-carb with her son. When I started to write out the recipe for her, I realized that if you have never made a keto-recipe it would be hard to explain the size of how things look – thus was another reason to start the blog to show people what a keto meal/dessert looks like:
Here are the ingredients you need: (See “Recipes” tab for exact measurements)
Now, when you mix these up all you need is a small cup – yet you will end up with 16-18 “mini” cookies:
A tip when adding egg: Typically you only need a few grams of egg in a recipe. Mix an egg in a small food storage container and then pour just what you need into your recipe and store the rest in the fridge.
Mix the rest of the ingredients together and then place a “dime-size” amount of batter per cookie on a cookie sheet lined with parchment paper. Bake at 350 degrees for approximately 7 minutes. We have a convection oven so oven times may vary.
These cookies can be made as a “snack” but this recipe has “apples and peanut butter” added to it to make it more of a meal. While the cookies are baking, add together the peanut butter, butter, coconut oil and a bit of stevia and stir. Coconut oil is solid at room temperature so we put a little in a metal measuring cup, heat it up on the stove to melt and then measure it into the batter.
When we first started out in the diet we were at a 4:1 ratio. And although at that ratio you don’t get a whole lot of apple, they are still tasty! The picture here is a 2.5:1 ratio. The key is to cut the apples thin so there are lots of slices to go with all the cookies 🙂
Here is what the cookies look like after baking:
And here is what it looks like all together – Autumn loves to dip the apples and the cookies in the sauce!
Of course I forgot to take a picture of her eating them this morning, but here is one from her birthday breakfast – Yum Yum!
Cheesecake Berry Crunch is not only one of Autumn’s favorites, but a family favorite as well!
This is a heavenly blend of raspberries, blueberries, pecans and cream cheese – all mixed together it tastes like raspberry ice cream – only better!
This recipe actually comes from the book Trim and Healthy Mama by Serene Allison and Pearl Barrett. I will be doing a post about this book in the future. The book has nothing to do with seizures BUT it tells you everything on how to be a Trim Healthy Mama, which helps you have lots of energy when you have 8 kids and your youngest starts having seizures! I tweaked the original recipe a bit by changing the almonds to pecans because pecans have a higher fat ratio.
Put your ratio of ingredients in a small blender or use a hand blender with attachment (which is what we use), and then blend. (See “Recipes” tab for exact measurements.)
Then pour into a dessert type glass. Autumn and her sisters have fun going to Goodwill to find wonderful crystal stemware for serving up desserts. When doing the keto-diet, “presentation’ of a meal or dessert can really add to the joy of eating it! 🙂