Скачать с ютуб Low Carb Christmas Spice Cake Keto Friendly Gingersnap cookies Gluten Free and Sugar Free в хорошем качестве

Low Carb Christmas Spice Cake Keto Friendly Gingersnap cookies Gluten Free and Sugar Free

Low Carb Christmas Spice Cake Macros for Cookie Sandwich: 21g Fat 87% 2.5g Net Carbs 4% 5g Protein 9% Approx. 22 servings at 2 cookies and 1 tablespoon frosting each. 228 calories a serving. Cake Mix: 1 ¼ Cups Almond Flour ½ Cup Coconut Flour ¾ Cup Ground Flax Meal 1 Cup Stevia/splenada blend 1 Cup Splenda (Or your Favorite Sweetener to taste) 1 Tablespoon Ground Ginger 1 ½ Tablespoons Pumpkin Pie Spice 3 Tablespoons Collage ¼ Teaspoon Cream of Tartar ½ Teaspoon Baking Powder ½ Teaspoon Baking soda 3 Tablespoons Maple Syrup (Zero Calorie) 1 Tablespoon Vanilla Extract 2 Teaspoons Anise Extract 2 Teaspoons Pumpkin Pie Spice Extract 2 Tablespoons Pumpkin Puree 3 Tablespoons Chia Seeds 6 Tablespoons Water 2 Large Eggs ¾ Cup Coconut Oil 4 Tablespoons Butter Frosting: 1 Cup Stevia/splenda blend (or your favorite sweetener to taste) ½ cup Heavy Cream 1 Tablespoon Vanilla Extract 4 Tablespoons Butter 8 Ounces Cream Cheese 1. Pull out butter and cream Cheese and let sit at room temperature for 1 hour, add Chia Seeds to water and let sit for about 30 minutes 2. Preheat oven to 350F 3. Start by mixing all the dry ingredients in a mixing bowl on medium 4. Add pumpkin puree and wet chia seeds to dry ingredients, mix 5. And coconut oil and butter and mix on medium until it comes together 6. Add maple syrup and extracts and mix 7. Add the eggs one at a time and scrape down the sides of the bowl 8. If you want to make this in roll form evenly press it onto a lined cookie sheet and bake at 350F for 10-12 minutes. If you want to make this in cookie form evenly scoop 1 tablespoon portions onto a lined cookie sheet (approx. 44 Cookies) bake at 350F for 10-12 minutes rotating pan half way through 9. While waiting for cake/cookies to cool to room temperature, start on frosting 10. And room temperature butter and Cream Cheese to mixing bowl and mix until you can no longer see the butter 11. Add the sweetener and mix. Scrape down the sides of the bowl 12. And vanilla and heavy cream on low speed. Scrape down bowl. Mix on high for a few minutes to add air to the frosting 13. Once Cake/cookies are cool to touch add frosting 14. This cake freezes well for about a month. Store in the fridge and serve within a week of making recipe. (tip: Log is easier to cut cold) Find me on Instagram @Flavor_Fancy_Keto Disclosure: Before starting a new diet or workout you should consult with your physician. I am not a professional nutritionist or doctor. This page is just my personal experiences with the Keto lifestyle. Keep in mind changing or using different ingredients may change the macros. #ketofriendly #keto #ketorecipe #spicecake #lchf #gingersnap #lowcarbrecipe #fatbomb #ketodessert #ketochristmas #glutenfree #sugarfree #ketocookies #diabeticfriendly #ketotreats