Marinated Cheese

So, so glad that cheese is considered a keto grade A+! This recipe makes for a great appetizer (with or without salami and olives), it’s perfect to take camping, or just to keep in the fridge when you need a little snack. It comes together super fast, it’s just the waiting for the marinade to do it’s job that’s the hard part. Enjoy!!

Ingredients:

1 lb sharp white cheddar cheese (cubed)

1/4 cup apple cider vinegar

1/2 cup extra virgin olive oil

1/2 tsp red pepper flakes

1/2 tsp sea salt

3 garlic cloves (minced)

6 thyme sprigs

Instructions:

  1. Cut cheddar cheese into bite-sized cubes.
  2. In a small bowl, add EVOO, apple cider vinegar, garlic, salt and pepper flakes and whisk to combine.
  3. Add thyme springs.
  4. Place cubed cheese in a shallow bowl or Tupperware and pour the marinade over it.
  5. Cover and chill for at least 12 hours. I like to give it a little shake every few hours to make sure all the cheese gets coated.
  6. Bring to room temp before serving.

Keto Candy Bar Clusters

These clusters are the perfect combo of my 2 most favorite candy bars: Reese’s and Snickers! They take less than 5 minutes to prepare and there is no baking involved so they are perfect quick summertime treat! YUM!

Ingredients:

1/4 cup natural peanut butter

1/2 cup Choc Zero White Chocolate Chips

3/4 cup peanuts (I used roasted peanuts, but you can use any keto-friendly nut)

Lily’s Dark Chocolate Chips (optional) to sprinkle on top

Instructions:

In a small, microwave-safe mixing bowl, melt peanut butter and white chocolate chips together until smooth in 20 second intervals, stirring in between. Once smooth, add peanuts and stir. Place parchment paper on a plate or cookie sheet and put spoonfuls of mixture on top, sprinkle with Lily’s Chocolate Chips and then place in freezer for about 30 minutes. Store in a freezer ziploc once they set! Enjoy!!

3 Ingredient Keto (and non-keto) Peanut Butter Cookies

Another super simple, quick, and easy keto treat coming in hot! My kids are obsessed with peanut butter and they have been begging me to make some peanut butter cookies for the last week. They were pleasantly surprised to sit down to a couple fresh baked cookies and a glass of milk for their afternoon snack today.

The keto version is equally delicious and tastes even better with a hot cup of coffee to dunk it into! I use monkfruit sweetener in all of my recipes, especially baked goods, as it doesn’t leave that cooling effect like most sugar substitutes. When looking for natural peanut butter, be sure to read the ingredients list and make sure it’s just peanuts. Added salt is okay, but if you’re doing strict keto, make sure it’s just peanuts with or without salt. Happy baking!

Keto Peanut Butter Cookies

Ingredients:

1 cup natural peanut butter

1 cup sugar substitute

1 egg

pinch of salt (optional)

1/2 xantham gum (optional)

Instructions:

Line cookie pan with silicone mat or parchment paper and set aside. Set oven to 325*.

Add all ingredients to a medium size bowl and mix with electric mixer until well combined.

Scoop small spoonfuls and roll into ball and place on cookie sheet. Using a fork, make crisscross patterns on top of each dough ball.

Bake for 8-10 minutes or until golden. Let cool and ENJOY!!

3 Ingredient Peanut Butter Cookies

Ingredients:

1 cup peanut butter

1 cup sugar

1 egg

Instructions:

Line cookie pan with silicone mat or parchment paper and set aside. Set oven to 325*.

Add all ingredients to a medium size bowl and mix with electric mixer until well combined.

Scoop small spoonfuls and roll into ball and place on cookie sheet. Using a fork, make crisscross patterns on top of each dough ball.

Bake for 8-10 minutes or until golden. Let cool and ENJOY!!

xo

Keto Chocolate Cake Roll

I made this Keto Chocolate Cake Roll for dessert after Christmas dinner and it was a huge hit, even for those who aren’t doing keto. I lost the picture I took of it that evening with garnishes and all that fancy jazz after moving all of my pictures from my phone to my computer (R.I.P., pics), but made it again for my daughter’s 4th Birthday party and made sure to snap a pic, so this is what we’re working with, here. Definitely not as purty as my Christmas roll, but equally delicious!

Ingredients:

In a large bowl, mix together ingredients below:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup sugar substitute (I use Monkfruit)
  • 1 tsp baking powder

then add:

Mix well and spread thin on large parchment papered cookie sheet. Bake for 12 minutes at 350*. Set aside to cool completely.

While it’s cooling, make the filling:

Ingredients:

Beat all ingredients together in a medium size bowl until well combined and then spread onto cooled cake, leaving an inch on all 4 sides. Carefully roll cake, using parchment paper to keep cake from cracking. Slice, serve, and ENJOY!!

xo

Keto Thanksgiving Biscuit Balls

Thanksgiving stuffing or dressing (whatever you like to call it) is my absolute FAVORITE side dish on the Turkey Day table! Well, I decided to do something different this year with our keto dressing to make things a little easier for myself. I would typically make a keto bread a few days prior to Turkey Day, cut it up into cubes, dry them out on a cookie sheet for 2 days, and then make the dressing as I normally would. This year, I combined my biscuit dough and a roll of sausage together and dropped them onto a sheet pan! I thought individual biscuits or balls would be equally delicious with a crunchy exterior and a doughy inside! These. Are. So. GOOD!!

Ingredients:

3 cups almond flour

4 eggs

1/2 tsp salt

1/2 cup melted butter

2/3 cups sour cream

3 celery stocks, finely chopped

1/2 yellow onion, finely chopped

2 Tbsp baking powder

1 Tbsp rubbed sage

1 tsp onion powder

1 tsp garlic powder

1 tsp italian seasoning

1 1/2 cups shredded cheese

1 lb sausage (spicy, sage, or italian) I used Jimmy Dean

Instructions:

  1. Preheat oven to 375*
  2. In a large bowl, mix together everything but the sausage. Once combined, mix in sausage and stir it all together.
  3. Drop dough into 1″ balls onto a greased cookie sheet or a cookie sheet lined with a silicone baking mat.
  4. Bake for 15 minutes or until golden brown.
  5. You can make these ahead of time and reheat in the oven before your Thanksgiving feast!

HAPPY THANKSGIVING!!

Keto Chocolate Chip Cookies

Baking season is upon us and I. Am. Here. For. It. I take my cookies seriously so I have been tweaking and testing recipes for almost a year, now, trying to create the perfect chocolate chip cookies! These are SO good and taste even better than the recipe I used to make before I started keto! My kids go crazy over these!! The (optional) coconut flour makes them even fluffier, but the secret is the pack of unflavored gelatin which makes them super duper soft and fluffy!

Check out the recipe below!

Ingredients:

Instructions:

  1. Preheat oven to 350 degrees and grease cookie sheet (if needed) or use a silicone baking mat on top of a cookie sheet.
  2. In a medium bowl, add butter and coconut oil. Beat with a hand mixer until combined. If the butter is not softened, use the warm melted coconut oil to help soften it.
  3. Add granular and brown monkfruit, egg, vanilla to creamed butter mixture and combine further with hand beater. You can also add the optional coconut flour here as well.
  4. In a separate medium bowl, combine almond flour, baking soda, gelatin and salt. Mix well.
  5. Add almond flour mixture to butter mixture and mix well with hand beater. Sprinkle in xantham gum and mix until combined.
  6. Lastly, add chocolate chips and mix.
  7. Roll chocolate chip cookie dough into small balls and line baking sheet.
  8. Bake for 9-11 minutes or until the edges start to brown and let cool on counter baking sheet before removing with spatula.

Happy baking!!

xo

Bridesmaid #3

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