keto kookie

Cookie Butter

Hey, y’all. 🙂

Hope things are good in your part of the world and that your summer is off to a great start. 🙂

It’s crazy hot and humid here.

I’ve got an appointment with my vein doctor today. It’s just taking this thing so long to heal up. 🙁

🙂

Except for the vein stuff everything else is pretty good here. Still rocking grain free / sugar free / keto (9 months now) and I have gotten to a place where I actually love it and am not jonesing for the next planned off day. In fact I don’t even have an off day planned at all right now. Not saying I won’t plan one but right now…I don’t  need or want one and that feels so good. 🙂

Reminder: I’m still posting over on Instagram.  More frequently than here anyway. 🙂

I made these real kolaches for Papa B for father’s day and it didn’t bother me one bit.

Get the bad people / things and energy out of your life, y’all. Your world will change for the better almost instantly. 🙂

Chopped steak, caesar, loaded mashed cauli. This is one of my fav keto meals.

How many times a day do y’all feel like sayin’ this? For me it’s at least forty seventy billion.

So…what’s this cookie butter you mention, Texas Girl? 🙂

Well…it’s not actually cookies but it totally hits the spot for me anyway.

First you’ll melt 2 tbsp butter, 2 tbsp sugar sub (I use swerve) and 2 tbsp cream.

Get it all bubbly and a little bit thick (about 3 minutes).

Remove it from the heat and add sweetener drops to taste.

Of course I use liquid Splenda but you do you, boo. If you think Splenda is going to make you grow a second head…well I can’t help you. Pick something else and move on with your life. 🙂

While that cools off a little bit…take 1 – 2 cups of raw nuts (cashews are best but for a lower carb option I like macadamias). Yes I know these aren’t raw but I like the roasted taste too and this is all I could find here in Podunk and I wanted some cookie butter right that second. 😉

(Also…if you don’t want to use fresh nuts you can just use a cup of cashew butter or other bland flavored nut butter and save some time.)

Ok so take your nuts and put them in your high powered blender or your food processor.

Blend til smooth.

Add one heaping tsp of Gingerbread spice and 1 heaping tsp of Apple Pie spice plus the melted butter / sugar / cream mixture. Blend again til all mixed together and smooth.

Pour into a jar and cover. This lasts about 5 days in the cabinet or longer if you icebox it. Honestly it’s never lasted more than 3 or 4 days around here. We all love it.

So what can you do with this magical butter concoction, you ask? 😉

Well first you can make you a mini spice cake mug cake.

Melt 2 tbsp butter in a mug add: 1 heaping tbsp of your cookie butter, 1 egg and 1/2 tsp vanilla.

Mix it all together and add:

3 tbsp Almond flour, 1 tbsp Coconut flour, 1 tbsp sweetener (I used swerve) and 1/2 tsp baking powder.

Mix again and cook in micro for 1 minute.

 

Remove. Slice in three little layers.

Spread some of your cookie butter between layers. (See that Cookie Butter Torani Syrup there? It’s sugar free and to make the cookie butter easier to spread I thinned it out with a little bit of the syrup…it’s not necessary but it was good.)

Stack and ice. I used a mix of Mascarpone / Butter / Swerve and vanilla.

Oh my gravy, y’all this was GOOD. I’m honestly surprised I haven’t already made it again. (It’s only been a couple days.) 🙂

My Mema’s shrimp pasta salad minus the pasta. Topped with garlic and parm flavored Whisps. Instant seasoned ‘croutons’.

I flavor Whisps and those chicharones with popcorn seasoning. It makes them taste a million times better and I hardly ever miss chips now.

🙂

Something else to do with the ‘cookie’ butter…

I take a Snickerdoodle Keto Kookie…heat it up either in the micro or in the toaster oven. Plop a spoon of ‘cookie’ butter on top. Mix it up and eat. Almost like eating chunky cookie butter. 🙂

Finally…a before / current. This was actually a week ago. I had Sister B take a non-mirror pic but we were in Walmart and when I looked at the pic at home I realize there were some questionable items in the background so we’ll go with this one. This is one of my most favorite summer shirts but I probably won’t wear it out of the house again. The top part is way too big and the straps won’t stay up at all. Don’t wanna have a wardrobe malfunction at Walmart. 😉

Ok. Y’all have a great week and I’ll see you soon. 🙂

 

Sugar Free Key Lime Pie Filling

Hey, y’all. It’s been a while. 🙂

Things are good here. I’m still doing my day to day posting on Instagram.  Check it out if you miss me. 🙂

Hope y’all are having a great long weekend and that you took a moment to remember why we have a long a weekend. 🙂

Shall we get caught up?

just a reminder…if the pics in my post show up super small refresh the page and that usually fixes it

Some of this will probably be familiar if you’re following along on insta but as usual I’ll be a little more wordy here. 🙂

I tried peace love and low carb’s lasagna ‘noodle’ recipe. Oh my gravy, y’all this is a keeper. I LOVED this. Check out that link to her recipe if you wanna try it out.  It’s super easy and is just eggs, cream cheese, mozz, parm and spices.  I used my own sauce recipe.

If you’re missing watermelon this summer try this out.  It’s watermelon lime sparkling water with some sugar free watermelon syrup.

 🙂

This cup of deliciousness is sugar free sweetened condensed milk.

You’ll need it for a couple recipes coming up so here’s how I made it. It’s the equivalent of one can.

I put:

2 cups heavy whipping cream

2 tbsp butter

1/3 cup swerve

in an 8 cup pyrex measuring cup. Micro’d for a total of 8 minutes stopping and stirring about every minute and a half.

After 8 minutes

I stirred in:

1 tsp vanilla

24 drops liquid splenda

1/4 tsp xanthan gum.

I let it come to room temp then transferred to a bowl and into the icebox til ready to use.

after eating a few tbsp of course …this stuff is so good I just wanna drink it with a straw. 🙂

Me too, awesome granny. Me too. 🙂

Sugar free deconstructed key lime pie. 🙂

If you’ve been reading me for a while you know I dream about key lime pie. The last thing I made before going sugar free last September was the best key lime pie filling I’d had in years.

This isn’t as good as that and it does have sweetened condensed milk (which I complained about in that post) but man this did hit the spot given how I’m eating these days. 🙂

I don’t know if y’all have seen Keto Kookies or not but I ordered some chocolate chip and snickerdoodle cookies from them.

They have a recipe on their blog for using the snickerdoodle as a pie crust.

I tried that multiple times and lost seven pretty expensive cookies in the process. They burned no matter how low I set the temp. Not willing to be deterred…or waste anymore cookies…I decided to deconstruct the ‘pie’.

I layered a snickerdoodle cookie with some pie filling and topped with homemade sugar free whipped cream. It was so good.

This is just a regular sugar full recipe that I followed exactly replacing the real condensed milk with my homemade sugar free one. Here’s how I made the pie filling.

2 eggs

2 egg whites

1/2 cup key lime juice

1 can sweetened condensed milk (the recipe above)

splash of vanilla

I made half the recipe since it was probably going to be just me eating it.

Beat the eggs and whites til completely smooth. Slowly add lime juice, milk and vanilla.

NOW here you would pour this into a pie crust and bake at 325* til set.

I am not scared of raw eggs and since I was deconstructing this I took mine in its unbaked state and folded in about half a cup of whipped cream then ice boxed it til ready to eat.

Like I said…I loved it but if you’re scared of raw eggs then you’ll need to figure out a pie crust or just bake it without a crust and use a water bath.

I’ll leave y’all with my most recent before current set of pics. I’m standing in the same place for all three.

Left to right: Late 2015, Early Oct 2016, Last week late May 2017.

Y’all have a great week and I’ll see you soon. 🙂

Y’all know we have to kick off summer with my fav summer anthem. 😉