Pixie Rolls-By Carolee Jones

2 Tbls yeast
1/2 C. warm water (for yeast)
1 C. water
1 C. milk
1 stick butter
1/2 C. honey
1 1/2 tsp. salt
6-8 C. Flour

Dissolve yeast in 1/2 c. warm water and rise for 10 minutes.  In a large microwave mixing bowl heat the milk, water, butter, honey and salt in microwave for 3 minutes, whisk.  Add the yeast to this, and then 6 cups flour, one cup at a time.  Add up to 2 more cups till dough is able to pull away from sides of bowl.  Squeeze dough through your thumb and pointer finger to make 24 balls.  brush with melted butter and place on greased baking pan.  Cover with saran wrap and let rise till doubled.  Bake at 375* for 15-20 minutes.

Mushroom-Chestnut Soup-lean and green

3 oz. porcini mushrooms

1.5 pounds button mushrooms
4-7 cups. chicken stock
5 Tbls. butter
2 medium leeks
1 carrot
1 celery rib
1/2 tsp. dried rosemary
8 oz. peeled roasted chestnuts.
1 c. heavy whipping cream
Salt and Pepper to taste

Thinly slice mushrooms, leeks, carrot and celery.  In a pot melt butter, add sliced vegetables and the rosemary, cook until browned about 10 minutes.  Add the chestnuts and chicken stock to pot. Bring the soup to a boil and simmer over medium heat until the chestnuts are tender, about 30 minutes.  add the cream and then blend in a blender. Season with Salt and Pepper.  Serve immediately. 

Yields 12 servings: 4.3g protein, 13g fat. 226 calories, 19 net carbs, 3.5g fiber, 

Keto Chocolate Chip Cookies

1 C. cashew butter
1/2 C. allulose
1 egg
1 tsp. vanilla
1/4 tsp. baking soda
1/2 C. lily's semi-sweet chocolate chips

Preheat oven to 350*.  Line a pan with parchment.  In a bowl combine cashew butter, allulose, egg, baking soda and vanilla.  mix til combined.  Fold in chocolate chips.  Cover and refrigerate for 45 minutes.  Remove the dough and form 12 cookie balls.  place onto pan and bake for 10-12 minutes. Remove from oven and allow to cool on tray.  Store in a container in the refrigerator.  

Makes 12; 1 cookie per serving; 131 calories, 5g carbs, 4g protein, 11g fat, 3g fiber.

Keto Chocolate Cake

 2 1/2 C. almond flour, sifted.
1 C. Cocoa Powder, sifted.  
1 Cup allulose
1 tsp. baking powder
1/2 C. butter
8 large eggs
1 tsp. vanilla
2 C. keto frosting

Preheat oven to 350*.  Grease two 9-inch pans, lay parchment circles on bottom.  In a large bowl mix together eggs, and softened butter, add vanilla.  slowly add in cocoa, almond flour, baking powder and allulose. Transfer batter to pans and bake for 27 minutes.  Remove from oven and let cool in pan, once cool flip onto plates and add the frosting in layers.  Store cake covered in refrigerator, or place slices in containers to freeze.  

makes 12 slices; each serving contains 184 cal, 17g fat, 3g fiber, 6g carbs, 6g protein, 

Peanut Butter buckeyes-Keto

 3 Tbls Butter
1/4 C. natural no sugar peanut butter
1 tsp. vanilla
1/3 C. keto powdered sugar
2/3 C. peanut powder
1/2 C. lily's semi-sweet chocolate chips
1 Tbls. MCT oil

Line a pan with parchment paper.  In a bow, melt butter and peanut butter in microwave for about 30 seconds til melted.  Add vanilla, sugar and peanut powder.  Stir to combine, dough will be stiff.  Roll into 15 balls, place on pan and freeze for 40 minutes.  Prepare chocolate by melting in microwave with the oil, 20 seconds at a time til smooth.  Remove balls from freezer, place toothpick into top and dip into chocolate. Place on parchment paper.  Freeze 5-10 minutes, store in a sealed container in the refrigerator.  

Keto coconut macroons

15 oz. package unsweetened coconut flakes
2/3 c. sugar alternative
a dash of salt
6 Tbls. egg whites
1 1/2 tsp. vanilla

Preheat your oven to 325*.   Place parchment on a sheet pan.  In a mixing bowl, combine together the coconut flakes, sugar alternative, salt and flour. Add the vanilla extract to the bowl and then fold in the egg whites. Place Tbls. size balls onto pan, bake for 20-25 minutes or until they begin to brown. Allow the macaroons to cool on a rack before serving.

Makes 30 cookies.

Keto Chocolate Mousse

8 oz. soft cream cheese
1/4 c. cocoa powder
1/2 large avocado
1/8 tsp. vanilla
3 Tbls. sweetener (keto friendly)
1/4 c. heavy whipping cream
3 Tbls. 90% dark chocolate chopped (if desired)

Beat together cream cheese and sugars.  Mix in cocoa, avocado for about 5 minutes.  add in vanilla.  In a separate bowl, beat the heavy cream till stiff peaks form.  place the whipped cream into the chocolate mixture and fold.  Garnish with chocolate.  Makes 8 servings.

serves 8; 192 calories per serving.

Flourless keto double chocolate cookies

1 C. natural creamy almond butter
2/3 c. powdered monk fruit sugar
2 Tbls. unsweetened cocoa powder
2 Tbls peanut butter powder
2 eggs
1 Tbls melted butter.
2 Tbls water
1 1/2 tsp. vanilla
1 tsp. baking soda
1/4 c. sugar free chocolate chips

Preheat oven to 350*. Line a pan with parchment. Using a hand mixer combine ingredients.  It will make a thick dough. Form into 12 small balls and place on pan, lightly press down with a cup, bake for 8-11 minutes.  

Serving Size: 1 cookie Calories: 115 Fat: 10g Carbohydrates: 3.8g Fiber: 2.4g Protein: 4g

Lava Cake-Keto

4 Tbls. cocoa powder
2 eggs
3 Tbls. heavy whipping cream
3 Tbls erythritol
1 tsp. vanilla
1/2 tsp. baking powder

Spray 2 ramekins, combine all ingredients and pour equally into the dishes. Bake in a 350* oven for 12 minutes, serve hot.

Italian Lemon cream cake

Cake batter

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup buttermilk

Lemon Cream Filling:
1 cup heavy cream
1/2 cup powdered sugar
1/2 cup lemon curd
Frosting:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice

Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat sugar and butter until creamy. Add eggs, vanilla extract, and lemon zest, mixing well.
Gradually add the flour mixture, alternating with buttermilk, beginning and ending with flour.
Divide the batter evenly between the pans and bake for 20-25 minutes.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the lemon cream filling, whip heavy cream until stiff peaks form, then gently fold in powdered sugar and lemon curd.
For the frosting, beat cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
To assemble, place one cake layer on a serving plate, spread lemon cream filling, top with second cake layer, and frost with cream cheese frosting.

Keto lemon bars

Lemon Bar Crust
2 1/4 C. almond flour
1/4 c. low car powdered sugar (plus more if you want it on top)
1/2 C. butter melted.
Filling
4 whole eggs
3/4 c. erythritol
1/3 c. lemon juice
1/2 tsp. baking powder
1 Tbls. coconut flour

Preheat oven to 350*. Spray a 9*13 pan.  In a small bowl mix together almond flour, powdered sweetener, and butter.  Push into the bottom of pan, bake for 15 minutes.  In another bowl add filling ingredients and blend, pour onto the hot crust.   Bake for 20-25 minutes.  Remove and let set before eating.