Chocolate & Peanut Butter Keto No Bake Cookies

Shalini .GHello everyone,

It’s been awhile since we’ve shared a client’s pick. With all of the wonderful things we’ve been up too it’s been hard to keep up. But here’s another fabulous pick from our lovely lady Shalini. She’s always excited to share healthy yet delicious finds. And don’t forget if you have a recipe you would like to share, be sure to send it our way to feature it on our blog!

Please note: the recipes we share are referred to us by our clients and club members. All recipes are referenced accordingly at the bottom of the page with a link to their website.


Chocolate & Peanut Butter Keto No Bake Cookies

Shalini found this recipe was found on The Soccer Mom Blog. You can find more tips on how to store your keto cookies by visiting The Soccer Mom Blog.

Ingredients

  • Creamy natural peanut butter
  • Pure vanilla extract
  • Unsweetened cocoa powder
  • Unsweetened coconut flakes
  • Butter
  • Non-slip mixing bowls
  • Non-stick silicone baking mat
  • Cookie sheet
Keto Cookies
Chocolate and PB Cookies

Directions

Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.

TIP: We love these silicone baking mats because they’re non-stick and washable, so you can use them again and again!

In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder. Mix well by hand (the mixture will be gooey).

TIP: Feel free to add 1-2 teaspoons of Stevia if you like your cookies a little sweeter.

Scoop the no bake cookie batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into  into a 3″ cookie.

Place in freezer for 30 minutes to set.

Shalini’s Pick

Shalini .GHere’s another delicious pick from our lovely lady Shalini. She’s always excited to share healthy yet delicious finds. And don’t forget if you have a recipe you would like to share, be sure to send it our way to feature it on our blog!

Please note: the recipes we share are referred to us by our clients and club members. All recipes are referenced accordingly at the bottom of the page with a link to their website.

 


Spicy Thai Chicken Zoodle Salad

Serves 1

Ingredients

Dressing:

thai zoodle salad.jpg

Salad:

  • 1 medium zucchini, ends trimmed
  • 1 small carrot, peeled and thinly sliced
  • 1 cup leftover cooked chicken, shredded
  • ¼ avocado, peeled and thinly sliced
  • ½ cup cherry tomatoes, halved
  • 1 small scallion, thinly sliced
  • 1 tablespoon fresh cilantro leaves
  • 1 teaspoon toasted sesame seeds

Visit Nom Nom Paleo’s website for full cooking directions.

Shalini’s Pick

Cinnamon Cheesecake Pumpkin Spice Bites

shalini-g-e1503874655328.jpg

Shalini is one of our parents here at Kazoku Martial Arts Centre. Her son and daughter as well as her husband participate in our martial arts classes 2-4x per week. She’s always recommending Keto Friendly recipes and even her traditional Guyanese style dishes (which are SUPER delicious by the way!). Check out her latest pick below!

Please note: the recipes we share are referred to us by our clients and club members. All recipes are referenced accordingly at the bottom of the page with a link to their website.

 

 


Pumpkin Spice Cheesecake Bites.png

Protein Bite Ingredients:

(This is a no-bake recipe)

  • 8 ounces cream cheese
  •  cup canned pumpkin purée, like this one
  • 4 tbsp  to 6 tbsp sweetener of choice (to taste) Baker’s Blend Stevia works well
  • 1 ½ tsp pumpkin pie spice
  • 2  ½ tbsp coconut flour
  • 1 tsp vanilla extract
  • 1-2 scoops of vanilla whey

Coating Recipe

  • ⅓  cup minced walnuts or almonds
  • 2 tbsp sweetener
  • 1 tsp cinnamon

Directions:

  1. Add ingredients to a mixing bowl and mix
  2. Refrigerate for 10-20 minutes or until firm enough to roll
  3. In a medium bowl combine all the coating ingredients and stir together. Set aside
  4. Roll your mixture into golf-ball sized balls
  5. Dip in mixture
  6. Enjoy

MAKES 7 SERVING

Macros (2 per serving):

Protein: 10 grams
Fats: 15 grams
Carbs: 3 grams

Reference:

 

Lori’s Pick

Lori's PickThis week’s pick is from the lovely Lori. She is the mother of two, which whom have trained in karate with James in the past.

Her pick this week is a chicken pot pie. Two recipes put into one. She wanted to share it with us to show that you can make just about anything if you put your mind to it!

Chicken Pot Pie Recipe


Pie crust

For the dough

Chicken Pot Pie

  • 1 1/2 cups mozzarella cheese, shredded
  • 3 tbsp cream cheese
  • 3/4 cup almond flour
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Chicken Pot Pie

  • 2 teaspoon coconut oil
  • 2 garlic cloves, chopped
  • 2 small onions, diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 500 grams chicken (approximately 2 half-breasts, 1 whole breast)

Cream Sauce

  • 1 head cauliflower (approximately 3 cups florets)
  • 3 cups chicken stock
  • ½ teaspoon onion salt
 
I added a bit of full fat cream and some white wine to the cream sauce – YUMMY
Grain-free Pastry – this is the original recipe but tasted too strong like coconut – feel free to use any pie crust recipe you like!
  • 6 tablespoons coconut flour
  • 1 egg
  • ¼ cup room-temp coconut oil
  • 1 tablespoon hot reserved cauliflower broth
  • 2 tablespoons egg white

 


 

Reference

Adapted from Ina Garten – the Barefoot Contessa’s recipe