TRADER JOES VANILLA EXTRACT RECIPES

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(2G CARBS) CHEWY KETO OATMEAL COOKIES - KETOCONNECT



(2g Carbs) CHEWY Keto Oatmeal Cookies - KetoConnect image

Chewy and fluffy "oatmeal" cookies. These keto cookies are perfect for satisfying that oatmeal cookie craving.

Provided by Mia Henderson

Categories     Dessert    Snack

Total Time 150 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 11

1/2 Cup Unsweetened Shredded Coconut
1/2 Cup Slivered Almonds (Pulsed in a food processor )
2/3 Cup Almond Flour
1 Tbsp Coconut Flour
1 Tbsp Low Carb Sugar Substitute
1/2 tsp Baking Powder
1/4 tsp Pink Himalayan Salt
1 1/2 tsp Vanilla Extract
20 Drops Liquid Stevia
1 Egg (Room Temperature)
1/2 Stick Butter ( Room Temperature)

Steps:

  • In a food processor add slivered almonds (and coconut flakes if using). Pulse until almonds are about ⅓ of the original size. Transfer to a bowl and set aside.
  • Add almond flour, coconut flour, erythritol, baking powder and salt to the processor bowl. Pulse until combined. 
  • Once mixed, add the vanilla, stevia, and egg, pulsing until combined. Add chunks of butter and pulse until just combined.
  • Reserve 2 tablespoons of the coconut/almond mixture. Add the rest of the coconut and almonds to the dough and mix until combined.
  • Preheat oven to 375F. Line a baking sheet with parchment or silicone liners.
  • Use a cookie scooper to form 12 balls on the lined baking sheet.
  • Flatten balls a little bit with the palm of your hand, they will spread slightly when baked. Then sprinkle the remaining 2 tbsp of coconut and almonds on top of the cookies. Lightly press in the topping.
  • Bake for 8-10 minutes until golden brown. You can flatten the cookies more with the bottom of a glass once they come out of the oven if desired.

Nutrition Facts : Calories 130 kcal, CarbohydrateContent 4 g, ProteinContent 3 g, FatContent 12 g, SaturatedFatContent 5 g, CholesterolContent 24 mg, SodiumContent 90 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving

BANANA CRANBERRY BREAD - DELICIOUS HEALTHY RECIPES MAD…



Banana Cranberry Bread - Delicious Healthy Recipes Mad… image

If you have ripe bananas lying around, today is the perfect day to make this wonderfully moist banana bread studded with tart ruby cranberries!

Provided by Gina

Categories     Breakfast    Brunch

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 16

Number Of Ingredients 13

1 cup fresh or frozen cranberries
2 tbsp sugar
2 tbsp water
baking spray
1 1/4 cups white whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter (softened)
1/2 cup light brown sugar (not packed)
2 large egg whites
3 ripe medium bananas (lightly mashed)
1 1/2 tsp vanilla extract
1/2 tbsp turbinado sugar

Steps:

  • In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.
  • Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
  • In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  • In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
  • Add flour mixture and blend at low speed until combined, do not over mix.
  • Fold in cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top and bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.

Nutrition Facts : ServingSize 1 slice, Calories 94 kcal, CarbohydrateContent 20 g, ProteinContent 2 g, FatContent 2 g, SaturatedFatContent 1 g, CholesterolContent 4 mg, SodiumContent 105 mg, FiberContent 2 g, SugarContent 11 g

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