Keto/Low Carb Holiday Cookie Recipes Part 3- No Almond Flour | Keto Snowballs & Snickerdoodles
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- čas přidán 7. 08. 2024
- Two easy and delicious keto cookie recipes for the holiday season, chewy and soft snickerdoodles and soft, melt in your mouth Mexican wedding cookies, only 1 Net Carb each.
#coconutflour
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Keto Snickerdoodle Cookie Ingredients
224 g/8 oz./16 Tbs. Salted or Unsalted Butter (Room Temp.)
240 g/1 1/4 Cup 1:1 Granular sweetener I use Classic Monkfruit/Erythritol Sweetener
1 Egg (room temp)
2 tsp. Vanilla Extract
60 g Unflavored Whey Protein Isolate (Isopure is my preferred brand, 2 packed scoops)
42 g Coconut flour (1/3 Cup)
1 Tbs. Unflavored gelatin
2 tsp. Arrowroot Powder
2 tsp. Baking soda
1/2 tsp. Salt (if using unsalted butter)
Cinnamon/Sugar Coating
48 g/1/4 Cup Granular Sweetener of choice (can use allulose or bocha sweet but the cookies may spread more)
1 tsp. Ground Cinnamon
Macros 1/32 cookie
70 Calories
6 g Fat
10 g Total Carbs
0 g Fiber
9 g Sugar Alcohol
1 g Net Carb
3 g Protein
Keto Mexican Wedding Cake Ingredients
336 g/12 oz./1 1/2 Cup Butter (softened)
90 g3/4 Cup Powdered Sweetener of choice (1-2 Cups for dusting)
1 1/2 tsp. Vanilla Extract (can use any extract you want)
120 g/1 Cup (approx.) Unflavored Whey Protein Isolate
45 g/6 Tbs. (approx.) Coconut Flour
3/4 tsp. Xanthan Gum
1/2 tsp. Salt (if using unsalted butter)
84 g/3/4 Cup Finely chopped Pecans
Macros 1/33 Cookies
110 Calories
10 g Fat
4g Total Carbs
less than 1 g Fiber
3 g Sugar Alcohol
4 g Protein
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Update: big surprise I messed up the butter cup measurment for the second recipe. It's 1 1/2 cup not 3/4.
Hey everyone, it's one of my favorite times of year, I use to do a cookie exchange every year. Hope you enjoy these two recipes, I will hopefully be able to give you another few recipes for the holidays. Plans got kinda messed up with the few feet of snow we just got, I was gonna shoot one last video at the bakery.
If you don't know what Mexican Wedding Cakes are, I found that they go by several different names but are all similar recipes-
Russian tea cakes, Mexican wedding cookies and Snowball cookies are just a few of the names I came across while researching, lol. No matter what they are called, they are soooo yummy! Hope you all enjoy!
Can I swap the Isopure for pure egg white protein? Love the looks of these and will try the first recipe… thank you again for all your wonderful sharing of your passion….
@@jdmosaics Someone in the comments already tried and they said it didn't work. I don't know what will, maybe when I'm making some money I will start experimenting with other proteins but right now I'm sticking with what I know works (like I said in the video). You're welcome.
These Mexican wedding cake cookies are shockingly good! Pre-keto I wasn’t a huge fan but THESE are addictive. Confession: I’ve made this recipe 4 times in the last two weeks. Big hit with all the non-keto folks, too. Definitely my number one favorite keto cookie AND no almond flour! Thank you for the gift of this whipped shortbread base recipe, it’s brilliant and so versatile.
So glad you enjoyed!!! Thank you for the comment! You're very welcome!
Mexican wedding cookies (I know them as Russian Tea Cakes) are my absolute FAVORITE holiday cookies. Thank you for sharing your recipe! 🥰💜
You are so welcome!
I am a Snickerdoodle SNOB---I have been baking them for years and they are one of the best cookies I bake. I use and have used the Betty Crocker recipe as to date, that is the one recipe that exceeds all others. Snickerdoodles in my mind, should have a tang from the baking soda and cream of tartar that is used. Betty DOES not use vanilla. I am looking forward to trying your recipe as I had to throw away my first attempts at making Betty's recipe Keto! Nice to know there are so many folks out there experimenting trying to make our fave recipes, keto friendly!
My Mama used to make something like Mexican Wedding Cookies, but she formed then in a cylinder, thinned out each end, rolled them in powdered sugar and called them Cocoons!
Can't wait to try the Keto version!
Thank you! These two are my favorite cookies and I have not found a keto version that I like yet. I am going to make these this week! I am so glad you did this! I appreciate all your hard work for all of us that are Keto.
You're very welcome!! I hope you enjoy them!!!
Stay safe in that record-breaking snow! 🙏❤🙏❄❄❄
Thank you! We are safe and sound and baby has stayed put so we are good for now!!
I love that you can freeze the uncooked dough. Then take them out when you need them. 😁
Woo-hoo❣️
A new video from my favorite Keto Super-chef❣️ And you're sharing my all-time favorite cookies... Mexican wedding cake cookie 😋 Thank you for all you are doing for humanity 😊
You are looking great! So excited for you and your husband to welcome the little nugget! What a great Christmas gift 🎁
You're very welcome, glad I can help! Thank you, it is gonna be a great Christmas gift.
I had a lot of Pecans to get rid of before they got to old so I had your Pecan Pralines in Keto Caramel Ice Cream recipe on my wish list so I doubled up on the Caramelized Pecans and made some Pecan Candies with the rest of what I had left over. I sweetened the ice cream a little more and all I have to say is OMFG!!! Not just 110% better than any ice cream I've made but the best ice cream I have tasted in my life. OMFG I can't believe that I made it. WoW WoW Wow. I'm going to say something on your video that I got the instruction from but WoW I just had to tell you this. OMFG I still can't believe it.
I love that they can be frozen and cooked as needed. That’s awesome. Thanks!
Oh yay!! I was cheering as soon as I saw the thumbnail! Two of my favs!! Thank you! Now to watch the video. 😊
Yay!! So glad to help, hope you enjoy! You're welcome!
The sweetener video would be great. Especially if you include info about what it could possibly do to peoples gut health, cause migraines, flatulence etc.
I have some problems with erythritol & maltitol to name a few.
Everyone is different. How our body reacts to sweeteners is going to be different. You really have to just sample them yourself and see.
And even how they are used. For instance, I cannot use allulose in coffee or tea or it causes distress. However, if I consume it in a baked good, it does not bother me. I assume something in the baked item buffers it. (protein? Carbs?)
Chewy cookies are the only way to go. Making both of these when I get home.
Awesome!! Hope you enjoy!
Mexican Wedding cakes are one of my favorite cookies. I have a recipe that is the same except with walnuts and they are called Russian Tea Cakes. Can't wait to try this recipe!
Yeah I noticed that there were several names for these cookies and they were all similar ingredients. Hope you enjoy!
@@KetoUpgrade Noel balls too lol
Thank you so much, love this!
You're so welcome!
7They are actually called Russian Tea Cakes. Always have been. Been making them since the 1970's and they are much older than that.
Sorry don't have time to research origins of recipes but thanks for the info.
Love these recipes! Thanks for figuring them out.
You are so welcome!
Christmas on my keto journey has missed Mexican Wedding Cakes. Thank you. Best gift this year is your recipe.
Yay!! You're welcome, glad to help!
You are awesome. Love your gingerbread shirt!! You are definitely getting me in the Christmas spirit & cookie baking mood. Thanks for all of your ingredient knowledge & tips. No reason to question or to challenge your ingredient choice. You have done the hard work for us. Caught Steve doing the review of your bread & bun products; of course- he was impressed as well. Hope u feel our love & desire for much success as you transition into motherhood & bringing your bakery to your home. Maybe we are providing some of your non stop energy & tenacity; (Likes. Views & Support). your kind spirit is heart warming. ❤️❤️
*Looks Delicious* 😋
Thank you!
Can't wait to make them!!
Can't wait to try these out.
Your other cookie recipes were SO good, I can't wait to try these! The sugar cookies were delicious even plain, without frosting. Don't ask me how I know! Lol
yummy!!!!!!!!!!!!!!!!!!!!!!!!!
Those cookies look perfect!
Great job
Those are my 2 most favorite cookies. Love wedding cookies
You are so talented. 👏👏👏
Oh my gosh! I was just wishing you had recipes for these two cookies. I think I manifested it 😂
Awesome!!! Love when that happens!!!
Thanks for all you do. Love Snickerdoddles the best. Egg white protein has gotten way to much for many to buy. It is ridiculous.
I love that you use whey and coconut flour! I’ve been using that combo for years to ketofy recipes, since I’m allergic to almonds.
Do u mind sharing with us what other combos you use with coconut flowers ur to make a keto pie crust? My metabolism doesn’t jib with the whey protein isolate? 🤷♀️ So, I’d appreciate
finding other solutions?
@@doracotterell2863 I’ve used coconut flour in combination with inulin, ground psyllium husk, ground hemp seeds, ground flax seed, and both sesame and sunflower seed flours. The seeds I use somewhat sparingly, just to help with the texture, since they all contain some omega 6 oils (PUFAs) which in too large a quantity can be inflammatory. I typically use more of the coconut flour, and the two fibers. I’ve also had decent luck using egg white protein that I make myself in my food dehydrator.
You are so talented. Thank you so much for sharing these Mexican wedding cookies are my favorite cookie from childhood and now I get to enjoy them guilt-free. Many wishes for happy holidays and continued success for you
Thank you!
I so love you...thank you for sharing!
You are so welcome!
Thank you, I can hardly wait to make these.
Your recipes are delicious. 🍪
You're welcome! Thanks, hope you enjoy!
You're the best. I can't wait to make the Mexican wedding cakes.
Aww thank you! Hope you enjoy!
My heart is happy! Thank you for a Mexican wedding cake cookie made with coconut flour!
You're welcome! So glad to help!
looks so good.
Thank you 😋
Wedding cake cookies. Both recipes look easy. I think we can say we all can not wait until you and the little are baking on camera!!!!
Hi Alycia, made the snickerdoodles and the thumb print cookies today …….. have never made or eaten them before, I have to say they are delicious. Thank you for sharing these lovely recipes. 👏🏼👏🏼👏🏼😍😍
Must say though …. I don’t think I have beaten butter and “sugar” or scraped down a mixing bowl for so long or so often ever before, but it was well worth the effort. 😅❤
So glad you enjoyed them!! You're very welcome!
Thanks much for this! I'm making some as soon as I return home from Thanksgiving! ❤️
You're Welcome!! Hope you enjoy!
Mexican wedding cookies are so scrumptious. How wonderful that you ketofied them. Well, maybe not as I would eat a whole recipe of them. Going to try anyway after BBBE.
Yum 😋
Just wanted to say that you are such a blessing! Everything I've tried so far is so delicious! So happy that we'll have pumpkin bread for Thanksgiving this year. My husband who isn't keto had to admit that he couldn't tell the difference between yours and the old regular recipe that I used to make. Love your tips as well. I would really love a recipe for the soft chewy ginger cookies that are balls rolled in sugar and then baked. I really miss them. Hope you have a great Thanksgiving and all is going well with you!
Yay! My favorite cookie that my mom made at Christmas was Mexican Wedding Cakes. Thank you so much for a keto version! Appreciate your creativity and sharing with all of us.
Yay!!! SO happy to help, hope you enjoy! You're very Welcome!
Omgosh! Mexican Wedding Cakes aka "Snowballs" are one of my first go to Cookie! AND it's the same recipe I have been using for my Cheesecake in lieu of GCC! Not to mention Snickerdoodles! The textures looked spot on. I was SO jealous. I will be trying as soon as it's humanly possible! It's 2:30a otherwise I'd be doing a batch rn!? Thanks for "Keto"izing these 2 amazing cookies from my childhood! ❤️
Blessings from Iowa, Lauri
You mentioning egg white protein in this video got me experimenting with my almost there chocolate chip recipe. I can only do allulose so have been just dealing with it. With the addition of EWP and a few tweaks I have been wanting to try, they are PERFECT. I could tell it was going to work just from the dough. I am so thrilled, thanks for putting that ingredient in my head!
I am making these tonight because we have a week of festivities and sweets ahead, Thanksgiving and two days later a wedding🫣I am taking my treats with me but I will have a very small piece of our sons wedding cake👍🏻🥰
Awesome!!! That's the way to do it prep and prepare for those days!!! Hope you enjoy!!! Congrats to your son!
Thank you for all your hard work. I love your recipes and have missed the Mexican Wedding cookies my Mom used to make each year. I really appreciate the link for the printed version. Sorry I wasn't able to watch this video all the way through the bobbing of you camera made me nauseous.
I have all these ingredients so excited to try them in the morning!! I call those cookies pecan sandies
Hope you enjoy!
These look yummy. I enjoy the way you teach us about products. Can't wait to hear your when your son is born.
0These use to be a cookie called lemon coolers. They were one of my favorite cookies. Of course they were loaded with sugar. They no longer make them and I have not found a good replacement recipe, keto or otherwise. Please] put them on your future cookie recipes list.
oh ' my god, you were right , the mexican cookies are the best , so delicious , i ate 3 pieces after that had to get them out of my sight other wise i would eat them all , and that is not a good idea for keto diet practice , thank you so much for this recipe ..🤗😋
Those look so good! ( Linda here)❤️❤️❤️ Yummy!
Thank you 😋
Those look delicious - 2 of my faves!! I wonder if you could use an egg bite pan or ebelskiver pan for the Mexican Wedding cookies to help keep their ball shapes as well as allow the butter to soak in better? I'll definitley have to try these, tho!
Been thinking of you. Wondered if you were making content with huge piles of snow outside your windows.
Thank you for more mouth watering recipes!
Lol I have almost all of my recipe videos shot up until the middle of December. You're very welcome!
Yum, thanks for your hard work on these! I’ll have to experiment with allulose because even the smallest amount of erythritol gives me awful stomach issues. I’ve learned how to work around the quick browning of allulose. My other issue is that I don’t like soft cookies, much prefer the snappy ones! I still make them because I want holiday cookies like everyone else! 😅
I just enjoy watching your videos. My daughter is sweet with a soft heart like you.
You teach SO much when you are cooking on your videos.
I react weirdly to coconut flour, and the grit is hard for me to get past, but you truly are a chemistry genius in the kitchen and your desserts are so yummy looking. I do plan on trying your coconut flour recipes.
Is arrow root powder better than tapioca powder? Or would it matter in baking amount or carb wise. They seem almost identical to me.
I am so thankful that you share your recipes, even having your own bakery. That is remarkable! I have the Mexican Wedding Cake recipe in the fridge. I didn't have a powdered blend in stock, so that will be coming Wed. Don't think I will make it til then without trying them with straight erythritol!
I used my Pampered Chef scoop. I don't know what the official measurement is, but turns out it is a little bit smaller than a TBSP. When I poured from the scoop into the tbsp measuring spoon, it came ALMOST to the rim, no meniscus. I made 67 cookies! So, not sure how long to bake them for. 6 minutes-ish?
Have a wonderful Thanksgiving! Wasn't sure exactly when you are do, but in comments, sounds like closer to Christmas. I had my son the day before Thanksgiving 22 years ago. Blessings to your family!
Yeah I would say 6 minutes should be good, just a little brown around the bottom edge. You too, he's due in just a few weeks! Thank you!
Oh thank you sweetie…for information on sweeteners .. I now know why my cookies stayed so soft and chocolate mint chip cookies I used the classic lakanto came out soft but firm and when I dropped the cookie sheet on the counter 4 times they cracked and crinkled … they are the perfect texture but the cooling is too off putting ugg bocca sweet is an arm and a leg and I bake couple times a week for hubby 😮
We used to make peppermint wedding cake cookies with crushed peppermint sticks, but I guess you could use sugar free candies and extract. These look really good. Thanks for sharing. 😊
If you like the sugar free candies and can tolerate them yes you could, bet that would be good. You're welcome!
Made the Snickerdoodles & Wedding Cookies. Delicious and so easy. Even enjoyed licking the beater which is not usually the case with keto dough. My Snickerdoodle dough was frozen but the still baked totally flat. They did stay soft in middle with tiny crisp edge. Will prolly us Bocha Sweet granualar next time to kix with cinnamon because the cooling is so strong. Wedding cookies....um, no, Don't ask how many I ate though the course of the day. They are perfect. Ya brought my 2 faves back into my kitchen. Thx Bunches
Yay!! You're welcome!
Yummy! Haven't had Mexican wedding cookies in forever. Will definitely be making these. May use hazelnuts so my son can have some. He is allergic to walnuts & pecans.
Awesome, glad I can help!! Hope he enjoys!
OMG!! It’s insane when I heard you NEVER heard a Mexican wedding cookie…1 off My all time favys… k, Question… what would be a Good base for like 5 dozen cookies??? One I could divide up & make 4-5 different types?? I was thinking of your fluffy shortbread…🤔 OHH BTW… Love your channel❤ Thanks, I’ve learned So Many new recipes!!🎉
Yeah I just thought they always looked boring but I was wrong, lol. I'd say the whipped shortbread would be a good option, You can flavor them differently add different nuts and such to the dough. You're Welcome!
Allulose and Bocha sweet both cause ‘softer’ dough and product. They do not recrystalize like erythritol does. Allulose also causes baked products to brown more.
What about adding cream of tartar to the snickerdoodles? My regular recipe has both baking soda and cream of tartar to add the tang
I tried the cream of tarter in the first few experiments I didn't see it doing anything to improve. But if you like taste of that go ahead and add it, I don't think it will hurt.
Thank you. Both recipes look delicious. You be careful with all that snow you have especially if you go into labor.
@@Paula-po9kx Yeah I'm hoping that won't happen all the major roads to my hospital are blocked by stuck cars and semi trucks and the highways are all closed.
@@KetoUpgrade: I would call an ambulance 🚑, they seem to find the right road to take
@@KetoUpgrade oh my goodness. Little fella you stay right where your at, all nice warm and cozy 👶🏻🍼❤️❤️
Mexican wedding cookies are one of my favorites. Siete makes them and I buy them from Thrive Market. At one point Costco was selling large bags of them. They have sugar though. They are gluten-free though. So pick your poison!
I have never eaten either of these cookies so will definitely give them a go ……they look great.😅
Hope you enjoy!
I have to ask where you are from, Judith! I have only MADE wedding cakes maybe once, but I have EATEN them! And I have made snickerdoodles numerous times. I am from the Midwest.
@@Lorsby I live in Melbourne, Australia ……… I hadn’t heard of Snickerdoodles till I started looking up Keto biscuit (cookie) recipes on the internet, and this is first I have heard of Mexican wedding cake cookies……….. then again I am a long way from Mexico. 😂
There's a little trick you can use to off set the cooling effect of the erythritol. Add a few drops (6-8) of liquid stevia. In my experience this tends to work really well. I LOVE BochaSweet. It definitely doesn't give a crispy cookie but it balances the sweetness when combined with erythritol (I usually do 1/2 & 1/2 in cakes & pies and icings). My only complaint with powdered BochaSweet is the same as yours...it must be sifted! Lol
Your cookies look amazing! The Mexican wedding cookie is one of my favorites! 😋
Interestingly enough, between you and Indigo Nili, I am getting closer and closer to closing to buy a Kitchener mixer. I have an old Oster from my Mom's Generation and it only has beaters and bread hook. Plus I don't have any of the attachments. I have to use a handheld mixer to get a whisk. Indigo uses the heck out of the whisk attachment on her kitchenAid, and I see you using the paddle attachment. If I can use the tool for more than bread, which I don't care nuch for anyway, it might be worth it for the ease of effort and work it it reduces.
I love your journey into low carb baking. Its nice to have someone from the professional cooking community putting effort into into the science behind it all. Baking us already so difficult for me, I really appreciate you.
My professional kitchen aide was only 240 dollars refurbished on Kitchen aides website. You can probably get a regular 5qt for even less and different colors are less money even. I'm glad I can help!
OMG! Mexican Wedding Cookies are my absolute FAVORITE!!! I made them last night, Christmas Eve. I used Lakanto powdered sweetener and personally for my taste had no cooling effect. I didn’t roll them in sweetener after baking but used a sifter to sprinkle some sweetener on top. They looked so beautiful! Everyone thought they were delicious. I got 31 cookies out of that batter. So, while my family enjoyed my rice pudding, (a tradition each year) I enjoyed 2 of the Wedding Cookies. I baked 10 and froze the rest in ready to bake balls. Question: can I bake these from frozen or should I let them defrost first?
Anyhow! Thank you so much for all your hard work as a recipe creator. I will eventually try the snickerdoodle cookies because those look amazing too!
Hi there Alycia. Just made the Mexican wedding cake cookie dough yesterday and baked a few. I’m assuming that if I freeze some dough balls to bake later that I should lower the temperature a little. Sound like a plan?
Btw, these are so delicious! I’ve made a variation of these (non keto) for many years and we call them sand tarts. Almost identical to yours! 😀
Report: I made de Mexican cookies, respecting all the recipe but instead or whey, soy protein powder, the cookies came out perfect, the butter absorbed better. I’d say texturally perfect, but there’s a little smell to the soy.
As you said this is all experimental and as I can’t not use whey that has the best taste I’ll keep trying new ideas. Thanks
Thanks for letting us know! You're welcome!
FYI: The Mexican wedding cookies, already baked hold up well in the freezer. Had some leftover from Christmas, stuck them in the freezer and pulled out a couple days later and they were just like fresh-baked. Powdered sweetener was still intact!
Awesome! Good to know!
I was just going to try my hand at making these keto. Thank you for the recipe!! I’m excited to try them. Question, does erythritol cause baked goods to brown faster. Or does Isopure powder do that?
You're welcome, hope you enjoy! Neither do that. Allulose makes keto baked goods brown faster.
I’m making the Mexican wedding cookies today. I’m going to use walnuts
Awesome! Hope you enjoy them!
I have always used salted butter, just used less salt.
Not trying to be the vocabulary police, but the "ch" in BoCHa Sweet is pronounced with a ch sound as CHips, instead of a "k" sound! I was corrected when I saw their ad, so just thought I would pass that along! 😉
That being said, i always look forward to your videos! 😁
I'm late to this discussion, and I'm well aware that you have other things going on in your life right now ;) but, once you decide to jump back into the fray, here are some additional sweeteners that you might consider adding to your arsenal (if you haven't already).
As a pastry chef, I'm sure you've worked with isomalt. Isomalt is extremely low on the glycemic index. Like other sugar alcohols, it can be laxating, but... technically, some folks have digestive issues with erythritol, so everyone should be using restraint anyway when consuming low carb sweets. Isomalt has the advantage of being very hydrophobic (water hating). That hygroscopicity that you experienced with the allulose- you won't get that with isomalt. The disadvantage of isomalt, though, is that it doesn't really crystallize. It's basically permanently a glass. It wouldn't work for fudge, but, you should be able to powder it and end up with something quite stable- and it won't have any cooling effect whatsoever. That's probably the direction I'd go for a powdered sugar replacement.
I'm hearing some anecdotes that bochasweet might not be as low glycemic as they say it is. Between the cost and potential glycemic impact of the bochasweet and the almost no glycemic impact and potential laxation of the isomalt... I think isomalt might be the lesser evil.
As far as replacing the texture of granular sugar... you've talked a bit about xylitol in your other videos. Xylitol is a little more hygroscopic than sugar, but it should be considerably less hygroscopic than allulose. You look at allulose the wrong way and it starts absorbing water ;) Xylitol moves into a slightly higher glycemic realm, and, again, it can laxate, but, I think, if you're only using it for things like coating snickerdoodles, a little once in a while may not be that horrible. I don't think xylitol is the perfect granular sugar replacer, but, out of everything, I think it's the best we've got right now- and, imo, it destroys erythritol.
Inulin is another very promising sugary bulk replacer. Inulin is basically an artichoke derivative that acts like a dry corn syrup. Again, it can be laxating, but... it actually ferments in the large colon, acts as a prebiotic and is actually quite healthy. Inulin has the tremendous capability of keeping small amounts of erythritol dissolved. It's only when erythritol is crystallized that it has a cooling effect. When dissolved, it has zero cooling effect. Unfortunately, erythritol LOVES to crystallize. The same way corn syrup helps sugar stay dissolved in candy making though, inulin can help erythritol stay dissolved. Two downsides, though. First, it has to be used as a syrup, so you're talking some moisture content, and the hassle of making the syrup. Second, it takes a LOT of inulin to counteract erythritol's strong propensity towards crystallization. In my experience, at least 5 parts inulin to 1 part erythritol. This can be mitigated by other ingredients (hydrocolloids like xanthan probably provide some anti-crystallization), but used in such a small quantity, it basically removes erythritol as the sole bulking agent. But the inulin, itself, provides a ton of gooeyness- and chewiness. Even though inulin is very hygroscopic, it makes for very chewy brownies and cookies.
Once you move away from the cooling effect of erythritol in desserts, though, it's an entirely different universe.
I'm not sure if this is something you've messed around with, but allulose can play the same anti-crystallizing/corn syrupy effect as inulin. If you haven't already, you might consider combining allulose with erythritol- where the hygroscopicity of the allulose isn't an issue, of course.
And if you want to go really crazy, you can combine a bunch of bulking agents. I make a syrup that contains inulin, xylitol, isomalt, allulose and erythritol. Doing it this way, I mitigate most of the downsides of each individual bulking agent.
Sorry about the book, but, it sounded like you might be open to some new ideas when it comes to replacing the textures of sugar.
Have you made Leto nougat? I am still waiting to find one that look and taste great. Please consider making it if you haven’t already! Thank you.
Search keto nougat my video should come up, it's one of the only ones.
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Powdered boat to sweet is a pain in the rear, but it is a great option for sweeteners for specific things. Glad to see you're using it a little bit more. I buy it in bulk as well. Of all of your Christmas cookies, which ones have the least cooling effect?
If you make the mexican wedding cake with the bocha sweet on the outside, those have no cooling and the italian butter cookies, whipped shortbread and sugar cookies have no cooling. The peanut butter blossoms and thumbprints have some if you roll them in the sugar but I don't think it is necessary if you really are sensitive.
I'm looking forward to trying these. I don't see cream of tarter in the Snickerdoodles? Should there be? Thanks!
I don't remember exactly what I said but I'm guessing there was cream of tarter in the non-keto version but I didn't end up using it in mine.
Nice!
My Kitchenaid only has the wire whisk. Do you think there’s a big difference for cookies, using whisk vs paddle attachment.
Thanks for sharing your creativity!
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I think it will be fine. You're welcome!
The beater blade that is made from an outside vendor is a great tool. No stopping the mixer to blend and gets the stuff from the bottom.
Didn’t read all the comments but I highly recommend you check out All Day I Dream About Food (Carolyn Ketchum). Her blog and Facebook page are one of the premier keto and low carb recipe destinations online, and she has great info on sweeteners and flours. She’s published many books as well with even more info and recipes not posted on her blog. The keto baking bible though has to be her book The Ultimate Guide to Ketogenic Baking. Anyway, she’s the first one I saw that used BochaSweet and many of her other recipes are written with Swerve in mind. (She does not experience the cooling effect though.)
Carolyn isn’t a trained chef though, so I like the fact that you have that background and also appreciate you try to minimize the cooling effect from Erythritol based sweeteners in your recipes.
I don't like to watch other keto bakers, I know who she is and I've seen the serious keto interview obviously. But I don't want to accidentally copy anything she has done or is doing.
ok tried the snikcedoodles. couple things
1. it was weird how they spread. they almost got too thin? i did like the thionner crisper version though
2. my butter didnt whip like yours at all even with the hand whisk.n i feel like my kitchen aid mixing whisk doesnt quite get low enough to the bowl to get everything.
Both recipes look great:) for the Mexican wedding cookies, are you saying essentially that they are zero carb per. Cookie? 4 total carbs, less 1 fiber and 3 sugar alcohols.. equals about zero?
About I suppose but who has just 1, lol. I tried to mess with the label to get an accurate count for say 3 cookies or 4 and I always got a half answer.
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I can report back that egg white protein powder is not a good sub for Whey Protein. My wife is dairy free, so I tried that, and the result was a rubbery mess, not melt-in-mouth. They also didn't seem to bake right, which may have been part of the problem.
Thank you for letting everyone know. Sorry they didn't come out good. Maybe hemp protein or beef protein isolate would be better. I will probably start doing more experimenting once I'm a stay at home mom and got the swing of things and am maybe bringing in a little income.
I know that you are super busy right now, but have you made a Keto version of the Date Square? The dates would be used, and the sugar can be changed out...the butter is fine...but how to switch out the rolled oats? Any suggestions would be appreciated. Keep on testing...love your receipies.
I've never had one so it would be difficult to say. Maybe hemp seeds with oat fiber?
@@KetoUpgrade maybe that would work....thank you very much.
Hmm..I wonder if using the powdered version of sweetener(for the snicker cookie dough) would cut back on the mixing time. I'm only considering it because we're in the RV, w/limited tools~ everything's me & my arm w/a whisk or spatula~ *just thinking out loud btw, no need to respond - you've got enough on your plate these days=)
I've had same experience w/allulose, as far as the wetness, though there are several cooking/baking applications that I do prefer it for. Which can be said for all the sweeteners, basically. It's trial & error, plus I've learned to do much smaller, trial batches while figuring out what works for what recipe, flours/sugars/etc. Your idea of a video about sweeteners will likely help a lot of people avoid wasting a lot of ingredients- very thoughtful of you =) I remember when I was trying to nail a perfect caramel~ oh my word the butter/cream/sugars I went through! That's what actually prompted me to make mini batches. I also learned to write it all down, instead of relying on my memory & scribbled notes that made no sense later😂
Hope you're feeling good...baby countdown's still on, clearly~ take care Alycia🌼
*Just a quick note on written recipe up there =) It says 336 grams/3/4 cup butter, when I think you meant to write 1 1/2 c or 3 sticks~ for triple recipe, if I understood you correctly in video?~ also want to make sure the other ingredients listed are accurate amts. for tripling the recipe~ hoping to make these this wknd is why I'm asking, thx👍
Probably! and thank you for catching the mistake, I hope the baby brain clears up soon but I heard at least 6 months after birth...argh.
@@KetoUpgrade 🤣It's true, & it's worth it!
I find that allulose does hang on to water so they spread a lot
Yep
Alycia, I know you're snowed in and moving your bakery and getting ready to give birth but I was wondering if you could give us any of your tips and tricks with the amount of dishes baking makes and if you have any tips and tricks to getting them cleaned up easily and quickly. So many times I get done baking and then there is the daunting task of cleaning up.
I have a few tips. Use, rinse and reuse dishes if you are making more than one recipe. Scrap and empty all the dishes as much as possible, get all the batter, butter etc. off the bowls and spatulas. Rinse or soak the really dirty dishes as you go so when you go to wash, it's easier. If measuring spoons/cups/bowls aren't super dirty don't put them in something dirtier (with butter or batter on them) that will make it so you have to wash it with soap. Alot of times I just put them to the side and rinse them and give a quick wipe. Hope that helps some!
Do you have a recipe that goes in a cookie press?
I have a butter cookie recipe in part 2 where I use a piping bag so that may be put in a cookie press, but I haven't tried because I've never used one.
You don’t have a link for powdered Bocca sweet?
No I really don't prefer it. But you can click on any link in the description box then search for bocha sweet and buy it and I'll still get a little commission still.
These cookies look so delicious! But I’m allergic to nuts. 😭 Would your recipe work using imitation almond extract in lieu of the chopped pecans? If so, how much should I use?
Are you allergic to all nuts? My moms fiancé is allergic to pecans but not macadamia nuts. Nut allergies are tricky. If you want a good keto cookie recipe I have several others that have no nuts like my whipped shortbread (which is exactly the same as the wedding cake just without the pecans and some extra dry ingredients), butter cookies, thumbprint etc.
@@KetoUpgrade All nuts, which is why I was hoping I could use imitation almond extract. 🤷♀ I’ll check out your whipped shortbread recipe. Congratulations again on the birth of your baby boy!!!
What can be substituted for the whey protein isolate, as I do not tolerate it well at all?
Thanks for the recipes. 🙏
I don't know, someone already commented egg white protein doesn't work. Some have said beef protein isolate, which I said in the video but I can't vouch for if it works.
@@KetoUpgrade ~ I’m wondering if just a protein powder will work? I love whey water but something within the
‘processing’ of turning whey into a powder isolate is not harmonious with my metabolism. I’ll give it a try. If something works then I’ll pass on the knowledge to you.
@@doracotterell2863 Prpbably.
Where is part 1 and 2? Could you please put in the links?
It's all linked in the video in i cards and I have playlists organized so you can find videos easily. I have a holiday playlist.
Why do chefs recipes have Net Carbs instead of Total Carbs in their recipes? Why not both? Thank you for doing both... I hope your future cookbook will have both. 😘
It's all in the description box and I'm not diabetic so I go by net. You do you.
I notice that you don't use swerve in any of your baking. Is there a specific reason? There's so many sweeteners it gets confusing as to what to use for which application. Thanks!
Swerve is just a brand name for straight erythritol, there are several cheaper brands out there. I mention you can use straight erythritol in all my recipes. I like an erythritol/monkfruit blend because I think it cuts down on the cooling effect erythritol can have sometimes. Plus because it's a brand name pretty much every keto youtuber uses it's the most expensive.
@@KetoUpgrade thanks for that explanation! I'm looking forward to your video about sweeteners. : )
I made the wedding cookies and the dough was so dry. I had to smash the dough together and carefully place on tray. Was there supposed to be an egg in there?
There is no egg in the recipe. Did you weigh the dry ingredients?
@@KetoUpgrade yes, I weighed everything. This morning I went back to your CZcams video, and saw your comment about the error in butter...that must be my problem! Happy Holidays and good luck with the baby. Can’t wait to see him!
@@sherylburt7863 Ahh yeah sorry I can't change the video once it's posted so always check the description box where I list ingredients because I can change that.
Can you pin your comment to the top? That might be helpful. Thanks