Wednesday, October 2, 2013

Keto Friendly Pumpkin Peanut Butter Flax Cookies w/ Cream Cheese topping

I enjoy checking out new diet trends. Not only for the health reasons but also for the science behind the trend. If you have not heard about the ketogenic diet it is basically a high fat, low carb, moderate protein diet. For some, the Atkins diet might immediately pop into your head. They are similar, as in Atkins is ketogenic. The only difference is Atkins did not care about calorie consumption as well as had carb load days. With ketogenic what it aims to do is keep your body using fat as an energy source rather than glucose, which comes from carbs. As long as you keep your daily carb intake between a certain number of grams (mine is between 25 to 50 grams, but I have to stay under 70 grams). Breakfasts, lunch and dinner are easy when it comes to ketogenic, but I wanted to try my hand at desserts. The main carb in these was the Pumpkin Puree, but I also wanted a fall feelings to them. They are energy packed. So they are a great pick me during the day, just make sure to drink lots of water. Flax seed are high fiber and can...well... stop things up if you aren't careful.

Shopping List
  • 1/2 Cup Peanut Butter
  • 1/4 Cup + 1 TBSP Pumpkin Puree
  • 1/4 Cup Flax Meal
  • 1 Flag (1 TBSP Flax:3 TBSP Warm Water)
  • 1 TSP Ground Ginger
  • Topping
  • 1/4 Block Cream Cheese
  • 1 TBSP Cinnamon
  • 3 TBSP Almond Milk
  • 2 TBSP Pumpkin Puree
2 Mixing Bowls
Mini Mixing Bowl
Baking Sheet
Aluminum Foil or Baking Mat
Measuring Cup, TBSP and TSP
Time 50 Minutes
Prep 10 Minutes
Bake 40 Minutes
Yield 11 Cookies
Time To Get Baking!!!
Pre-heat oven to 350 degree
Make your flag and let it gel for at least 3 minutes
Mix together peanut butter, pumpkin, flax, flag and ginger
Line your baking sheet with aluminum foil
Scoop about 1 to 2 TBSP of the mixture and drop onto the foil
Press gently to flatten*
Repeat until your baking sheet is full*
Bake for 40 minutes
Remove from oven and from baking sheet

For the Topping
In the 2nd mixing bowl roughly mix together the cream cheese, almond, cinnamon and pumpkin
Put in microwave for 30 seconds on high
Take out and mix until smooth
Top cookies once they are cooled

1 cookie with 1 TBSP topping

Storing and Reheating
Store topping and cookies separate in lidded containers and zip top baggie.

Nutritional Information
Calories 125
Fat 10g
Carbs 6g
Protein 5g

Cost Information
Recipe Cost:$1.82
Cost Per Serving:$0.17

-If you are having trouble flattening your cookies let them bake for 20 minutes first and then flatten. Much easier
-This do not spread when the bake. You could pretty much make them kiss and have no issues when removing from your baking sheet.

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