Ugh. Below zero already this morning, icicles hanging off the windows and all that crappy stuff. Sorry, I would have taken a pic but my Hobbit hands said NO WAY JOSE!!! Maybe another day when I get used to the cold again. Or freeze to death.
Not impressed with this daylight savings crap either. This is FOUR O’CLOCK IN THE AFTERNOON!! WHERE IS THE SUN?? WHERE IS MY LIGHT?? Oh, she’s sitting in the recliner :).
Ok, mushy crap over.
Let’s talk food.
What’s good on a cold day? Baking. Ok, so I had to work as well so not as much baking as I would have liked but considering I get paid to do things other than ketofy food, sometimes concessions need to be made, lol. Today I decided to step away from the beaten path just a little and make something that wasn’t a ketofied recipe, step off the reservation and just see what I could come up with.
I made cookies.
These are pretty moist for coconut cookies, you can thank the … surprise…KABOCHA for it. Yes, I have a problem. My name is Hobbit. I have a kabocha problem. It’s been 12 hours since I last used kabocha. Trust me, you cannot taste it, it’s there just for binding and moisture. It does wonderful. As always, you can use pumpkin puree instead, just adjust your macros. This does have cranberries in it, which are low in sugar but if they don’t fit your macros or lifestyle, leave them out :).
Wanna make some cookies, a Hobbit Original?
Coconut-cranberry cookies…keto-twisted 🙂
Ingredients (makes 24):
- 1/2 cup Whey Isolate- Vanilla
- 2 Eggs
- 1/2 cup Kabocha Squash
- 1 tsp Baking Powder
- 3 tbsp Butter – Salted
- 2 tbsp Coconut Flour
- 1/2 cup Flaked Coconut, Unsweetened
- 1/2 cup Unsweetened Shredded Coconut
- 1/2 cup Whole fresh or frozen cranberries
- 1 tsp Almond Extract
Preheat oven to 350F. Get a baking sheet ready with parchment or silicone mat.
Melt the butter in the microwave, then stir into the kabocha, mixing vigorously until smooth. Add the eggs, mix again until all the eggs are incorporated. Add all the other ingredients except cranberries, mix until you get a nice, drop-cookie dough (not runny or loose). Fold in the cranberries.
Using a scoop or two spoons, drop mounds of dough on the baking sheet, no need to leave much room between as with the limited butter, they will not spread.
Put in oven for 12-15 minutes or until the bottom edges brown. Remove and let cool to touch on sheet before moving to cooling racks (or your mouth). Done!!!
Nutritional info per cookie (based off my ingredients, check yours!): Calories: 61, Fat: 5g, Protein: 3g, Carbs: 2, Fiber: 1, Net Carbs: 1
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!