keto desserts

Peanut Butter Jelly Thumbprint Cookies White 8

Print Recipe Pin Recipe

Peanut Butter and Jelly Thumbprint Cookies

PB&J meet again in these wholesome cookie jar favorites that are fun and easy to make.

Prep Time20

Cook Time20

Total Time40

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 88.1kcal

Author: Taffiny Elrod

Ingredients

1/4 cup unsweetened, peanut butter
1/4 cup coconut oil, softened
1/4 cup allulose syrup or other thick, sugar-free syrup
2 servings Chocolate Peanut Butter Keto Chow
1 tsp. pure vanilla extract
2 Tbsp. plus 2 tsp. sugar-free strawberry jam

Instructions

Set the oven to 350℉ and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the peanut butter, coconut oil, and allulose syrup.
Stir in the Keto Chow and vanilla extract and mix until a soft dough is formed.
Let the dough rest for five minutes. If the kitchen is very warm, rest the dough in the refrigerator.
Scoop 15 dough balls onto the baking sheet. They should be approximately 0.75 oz. each, or about one Tbsp. each.
Flatten them slightly with your hand or the bottom of a glass.
Make an indentation in the middle of each cookie with the tip of your finger or the handle of a small wooden spoon.
Fill each indentation with 1/2 tsp. strawberry jam.
Bake the filled cookies for about ten minutes, or until they are set and starting to brown around the edges and the jam looks cooked. Let cool.
Cookies will keep refrigerated in an airtight container for up to a week, or in the freezer for up to three months.

Notes

Yield: 15 cookies

Serving size: 1 cookie

Nutrition Facts

Peanut Butter and Jelly Thumbprint Cookies

Serving Size

1 cookie

Amount per Serving

Calories

88.1

% Daily Value*

Fat

6.1

Saturated Fat

3.5

Polyunsaturated Fat

0.6

Monounsaturated Fat

1.18

Cholesterol

1.6

Sodium

127.9

Potassium

262.34

Carbohydrates

5.8

Fiber

4.7

Sugar

0.3

Net Carbs

1.16

Protein

5.1

Vitamin A

133.87

Vitamin C

Calcium

102.16

Iron

0.63

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

BUY NOW

By Taffiny Elrod|2021-06-07T11:47:08-06:00May 3rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Chef Taffy Elrod, keto desserts, keto chow cookies, keto cookies|0 Comments

Chocolate Mint Fudge Fat Bombs
Gallery
Chocolate Mint Fudge Fat Bombs

Recipes, Keto Chow Recipes

Chocolate Mint Fudge Fat Bombs

Print Recipe Pin Recipe

Chocolate Mint Fudge Fat Bombs

Full of healthy fats from coconut and avocado, this no-cook fudge doubles as an excellent fat bomb to crush cravings or top off your fat macros. The fresh mint takes the flavor to another level and keeps the fudge light and fresh.

Prep Time15

Chill Time:30

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Chef Taffiny Elrod

Servings: pieces

Calories: 90.6kcal

Author: Taffiny Elrod

Equipment

Blender

Ingredients

Fudge:

1/3 cup coconut butter
1/3 cup refined coconut oil *
1 ripe Haas Avocado peeled & pitted
1 serving Chocolate Mint Keto Chow
1 tablespoon almond milk if needed
3 ounces sugar-free, semi-sweet chocolate chips plus extra for decoration

Topping:

1/4 cup white chocolate chips (1.5 ounces)
1 tablespoon coconut oil
greet food coloring
small bunch fresh, mint leaves

Instructions

Oil a 9 X 4.5-inch loaf pan and line with parchment paper, leaving some extra hanging over the long sides. This will make the fudge easier to remove later.
Warm the coconut butter and coconut oil to soften; place in a blender with the flesh of the avocado and blend until smooth.
Add the Keto Chow and blend. If it is too thick to blend, add the almond milk.
Melt the chocolate chips carefully in the microwave or with a double boiler over gently simmering water.
Fold the melted chocolate into the avocado and coconut mixture.
Spread the fudge into the prepared loaf pan and chill in the freezer for about 20 minutes or until set.
Melt the white chocolate with the coconut oil in the microwave or over a double boiler of gently simmering water. Add a drop or two of green food coloring and stir to distribute the color.
Spread the white chocolate mixture over the fudge and decorate by pressing in chocolate chips and mint leaves.
Chill in the freezer for another ten minutes or until set.
Remove from the pan by lifting the parchment paper handles. If it won’t come loose, allow it to come to room temperature for ten minutes.
Cut the fudge into 24 pieces. Store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.

Notes

*Refined coconut oil gives a milder coconut flavor.

Nutrition Facts

Chocolate Mint Fudge Fat Bombs

Serving Size

1 serving

Amount per Serving

Calories

90.6

% Daily Value*

Fat

8.3

Saturated Fat

6.2

Polyunsaturated Fat

0.17

Monounsaturated Fat

0.79

Cholesterol

0.5

Sodium

36.1

Potassium

105.98

Carbohydrates

4.6

Fiber

2.2

Sugar

0.1

Sugar Alcohol

1.77

Net Carbs

0.66

Protein

1.7

Vitamin A

18.3

Vitamin C

6.22

Calcium

34.74

Iron

0.19

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-03-01T16:14:36-07:00February 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipes, chocolate mint, keto fudge, Chef Taffy Elrod, keto desserts|2 Comments