Raspberry Thumbprint Cookies | Keto | Low Carb | Gluten Free

What makes these cookies the easiest Raspberry Thumbprint Cookies ever? They start with a low carb / keto sugar cookie mix! A while back a came across this fabulous low carb baker on Instagram. She makes the most heavenly low carb, keto, guten-free friendly baking mixes. One of my favorite mixes is her Chewy Sugar Cookie Mix. It is so versatile. You can make Sugar Cookies (obviously), these Raspberry Thumbprint Cookies, you can make Spice Cookies by adding cinnamon, cloves and ginger to the mix, you can make my Turtle Cookies with the cookie mix, and so much more. You can purchase the cookie mix online so head over to Kawaii Treats And Eats so you can fill up your cart with delicious baking mixes. While you are over there get yourself one of their Dark Chocolate Cake mixes, it is AMAZING as well. I have made these Chocolate And Vanilla Mini Cakes several times. Delish!

Raspberry Thumbprint Cookies | Keto | Low Carb | Gluten Free

Raspberry Thumbprint Cookies | Keto | Low Carb | Gluten Free

Raspberry Thumbprint Cookies | Keto | Low Carb | Gluten Free

Makes 20 cookies

Ingredients:

Cookies:

1 pouch Kawaii Treats And Eats, Chewy Sugar Cookie Mix (use discount code, DEB15 for 15% off your order)

1/4 to 1/3 cup Sugar Free Raspberry Preservers, I like this

Icing:

1/4 cup Swerve sweetener, confectioners style

1 to 2 tablespoons Heavy Whipping Cream

1/4 teaspoon purse vanilla extract. this is my favorite Directions:

1. Heat oven to 350°F. In large bowl, make cookie according to directions on back of pouch.

2. Roll dough into 20 1-inch balls; place 2-inches apart on a parchment-lined cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

3. Bake 8 to 10 minutes or until cookies are just set. Don't over bake. Cool 5 minutes; remove from cookie sheet to wire rack.

4. In small bowl, mix Swerve, confectioners style sweetener, vanilla, and heavy cream. Drizzle icing over cookies. Let set until icing crusts over before storing. Store inan air tight container for a few days or in the freezer for 1 month.

Nutritional Information:

Crepes-Style Manicotti | Keto | Low Carb

Tender crepes are filled with a ricotta and basil mixture then covered in pasta sauce and topped with Mozzarella. Once it's baked it's a creamy, gooey, delicious meal with just 5.8 net carbs. What's not to like? Use a nonstick pan over high heat. It may take a couple of tries to get your crepe just right.

This Crepe-Style Manicotti dish features tender thin low-carb crepes (pancakes) rolled around a rich and creamy ricotta cheese mixture then covered with tomato sauce and mozzarella cheese, and baked until bubbling, creamy and gooey. It may sound unusual, but many Italian cooks use crepes, not the tubular-shaped pasta we normally see, when making manicotti. I first had manicotti prepared this way by a friend years ago at a cooking club. It was the best manicotti I had ever eaten. It was light, delicate, creamy and so delicious. I couldn't believe it was not made with pasta shells. From then on I always made manicotti this way. Crepes are made with flour and quite a few eggs. Therefore, being egg based it is an easy transformation to make crepes low carb with eggs, cream cheese, and substituting the flour with almond flour. Actually you can make them with out almond flour as well. Which is what I prefer. I do have to note, it does take some practice in making crepes whether it be traditional or low carb crepes. So give your self some time for trial and error. And do be upset if the first few don't work out. A good non-stick pan and the correct high heat setting (and some patients) is the recipe for making perfect crepes.

Low Carb Manicotti, Crepe-Style

Low Carb Manicotti, Crepe-Style

Low Carb Crepes

Crepes Filled with Ricotta Cheese, and Rolled Tightly

Top Filled Crepes with Pasta Sauce and Mozzarella Cheese

Baked Low Carb Manicotti, Crepe-Style

Crepes-Style Manicotti | Keto | Low Carb

Makes: 8 Servings

Ingredients:

Crepes

3 ounces cream cheese, whole fat

4 Tablespoons almond flour, finely ground

4 Tablespoons butter, melted and cooled

6 Eggs

1/4 teaspoon xanthan gum

pinch of salt

An Alternative Method for the crepes if you don't want to use almond flour or xanthan gum is listed below. I like either method for manicotti. I do prefer the almond flour crepes as I find them easier to make and are less eggy in flavor. Crepes (Alternative Ingredients)

4 large eggs

4 ounces cream cheese, full fat

Pinch of salt

Manicotti Filling:

16 oz. ricotta cheese, whole milk

1 egg

½ cup grated Parmesan cheese

1 teaspoon dried parsley

¼ teaspoon salt

¼ teaspoon pepper

1 cup pasta sauce. divided (make your own, or store bought, I like Rao's Pasta Sauce)

1/2 cup shredded mozzarella cheese Directions:

Preparing the Crepes

1. Place the eggs, cream cheese, xanthan gum, and salt, in a blender or NutriBullet (any high speed blender)

2. Blend on high until smooth. Set batter aside.

3. Over medium low heat, melt 1 teaspoon of butter in a small crepe pan or an 8" saute pan.

4. Pour a thin amount of batter (about 1/4 cup) into the pan and swirl to cover the entire pan and let cook until cooked through (the tops with be shiny and set).

5. Carefully remove the crepe by running a butter knife around edges and turn upside down on to a plate to remove. Or remove using a spatula.

6. Continue adding 1 teaspoon of butter to the pan and 1/4 cup of egg mixture until all the crepes are made. You should be able to make about 8 crepes.

Preparing the Filling

1. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt and pepper and stir until all combined and set aside.

Making the Manicotti

1. Preheat oven at 375 degrees.

2. Lightly grease a small baking dish.

3. Spread a thin layer of pasta sauce on to the bottom. (about 1/4 cup)

4. Place a portion of the ricotta cheese mixture in each crepe and roll up tightly.

5. Place seam side down in the baking dish.

6. Cover with 3/4 cup pasta sauce and top with shredded mozzarella cheese.

7. Bake at 375 degrees for about 15-20 minutes or until bubbly and heated through.

8. Remove from oven and let set for 5 minutes before serving.

Nutritional Information for Manicotti without Sauce:

Calories 250.9 Total Fat 19.4g Total Carbs 3.1g Dietary Fiber 0g Net Carb 3.1 g Protein 16.1 g

Nutritional Information for Manicotti with Rao's Pasta Sauce:

Calories 27.4 Total Fat 21.4g Total Carbs 4.1g Dietary Fiber 0g Net Carb 4.1 g Protein 17g

Leftover Turkey "Crescent" Pockets | Low Carb | Keto

Drum Roll please.. The results for a low carb version of Leftover Turkey Pockets are in: They were 100% spot on! They taste just like 'real' turkey crescent pockets that I make every year with leftover Thanksgiving turkey and store bought canned refrigerated crescent roll dough. They are a flaky dough filled with a savory turkey in a creamy sauce made with cream cheese butter, and chives. The turkey filling is low carb so this was an easy recipe transformation.

To make this low carb, keto friendly recipe, all I had do was substitute a low carb crescent roll dough for the store bought canned dough. It is basically a fathead dough with a few tweaks I made. The dough came out great for these. It was flaky and tasty much like the canned crescent roll (but better!). The taste and texture is great. There was a slight taste difference, the low carb version is not sweet like the Pillsbury crescent rolls. However you could add a bit of sugar-free sweetener to the do if you would like.

As a side note, I am still experimenting with the dough to make crescent rolls. I did a trial run by filling the dough with butter, cinnamon and sugar. They tasted real good, however that were a bit flat. I have some ideas on how to fix that. But for now this low carb crescent dough is perfect Leftover Turkey Crescent Pockets.

Here is a comparison of the low carb vs. original Turkey Crescent Pockets:

Leftover Turkey Crescent Pockets | Low Carb | Keto | Gluten Free

Low Carb Crescent Dough

Ingredients:

1 1/2 cups Shredded Mozzarella Cheese

2 oz Cream Cheese

1 Egg

3/4 cup Almond Flour 1/2 tsp Baking Powder

1 tsp Xanthan Gum Dash salt to taste (approx 1/4 teaspoon)

Directions:

1. In a large bowl , melt the mozzarella cheese and cream cheese in microwave 1 - 1.5 minutes.

2. Stir until well combined.

3. Add the egg and stir.

4. Add the almond flour and baking powder, and xanthan gum, mix well.

Wet your hands and knead the dough until uniform.*

5. Place the dough on a parchment paper.

6. Top the dough with another piece of parchment paper and roll it out into a 15 x 12 inch (40 x 30 cm) rectangle.

*Cooks Note: reheat the dough if it gets crumbly. Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.

Turkey Filling and How To Make Pockets:

Ingredients:

4 ounces cream cheese, softened

2 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon pepper

1 T dried chives

2 cups cubed cooked turkey

Directions:

1. Preheat oven to 375°. In a large bowl, beat the first four ingredients until smooth. Mix in chopped turkey.

2. Cut 8 squares, 4 inches x 4 inches each, from the crescent dough. Place 1/3 cup turkey mixture in center of each square. Bring four corners of dough together above filling; twist and pinch seams to seal.

3. Place a piece of parchment on a baking sheet. Place each pockets onto the parchment. Brush tops with butter; sprinkle with parsley and a bit of almond flour. Bake 15-20 minutes or until golden brown. Yield: 8 servings.

Nutritional Information: