dessert

Happy Accidents

Have you ever thought about making something, and what you end up with was not exactly what you set out to make? Ever had that be a happy accident in discovering something really delicious? Well, that is just what happened this week in my kitchen.

The accident was not my own, and though we decided to name them “Noni’s Keto Iced Lemon Cookies” that is only because Noni is the name my grandchildren use for me, and these cookies brought back memories of another Grandma’s Iced Lemon Cookies, which I haven’t been able to enjoy for years. Once in a while, I would come across a gluten free lemon cookie, but the majority of them tasted like “Pledge” furniture polish.

So, how did this happy accident occur. Well, my daughter wanted to make macarons, but, she is now also doing a keto lifestyle so she was adapting her recipe. Well, they didn’t turn out as she expected. But, boy do they make a great iced cookie! My husband and I each tasted one as she was lamenting the fact they didn’t turn out and both said, this just needs some lemon icing to be perfect!

So, before she could forget I asked to her to please write down what she did, so that I could try and reproduce them. Which I obviously did!

I have plans to make them again in the future without the lemon, and see how they do as a lady finger for Tiramisu (sorry, had to pause to wipe drool off my keyboard at the thought of that). If it works, you can look forward to seeing it posted here.

What I was able to do, was swap out the lemon for chocolate, which I used for an ice cream sandwich. It worked really well. Though of course being keto, it was more of a dark chocolate flavor than the ice cream sandwiches you can buy, but, for me that wasn’t a negative at all. I will post that recipe also.

Noni's Keto Iced Lemon Cookies

Course Dessert
Cuisine Keto
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 30 cookies
Calories 26 kcal

Ingredients

Cookies

  • 1 cup Whey protein powder or whey protein isolate
  • 1/4 cup coconut flour
  • 4 eggs-separated
  • 1/2 tsp cream of tartar
  • 3/4 cup keto friendly sweetener (I used Allulose)
  • 1 Tbsp gelatin
  • 1/4 tsp lemon extract optional
  • 1/4 cup real lemon juice
  • 1 tsp vanilla
  • 1 tsp baking powder

Lemon Icing

  • 1 Tbsp butter
  • 1/2 cup powdered keto friendly sweetener (I used Allulose which is already a powdered consistency)
  • 3 Tbsp lemon juice

Instructions

  1. Preheat oven to 300° F. and line a baking sheet with parchment paper.

  2. Separate eggs, adding whites to mixer bowl and yolks to a separate bowl. Add cream of tartar to egg whites and beat until stiff peaks form.

  3. Add sweetener and beat into egg whites.

  4. Add all liquid cookie ingredients to the bowl with the egg yolks

  5. Beat until well blended

  6. In a separate bowl add all dry cookie ingredients (except the sweetener which you already added to the egg whites).

  7. Using a sifter gently sift dry ingredients a little a time into the egg whites and gently fold them in

  8. Once all of the dry ingredients have been incorporated, add the egg yolk mixture a little at a time, and fold into egg white mixture.

  9. Using a teaspoon or cookie scoop, add a dollop of cookie mixture to parchment paper.

  10. Leave a couple of inches between each cookie, as they do spread while baking

  11. Bake for 10-15 mins, until the tops are golden. Cook only one batch at a time for more evenly baked cookies.

  12. While the first batch is baking, add icing ingredients to a small microwave safe dish

  13. Microwave on high about 30 seconds, or until butter is melted. Remove from microwave and mix well. Set aside for now

  14. Once cookies have baked allow them to cool about 5-10 mins before removing from parchment and icing. Then allow to cool completely so that the icing set up

Recipe Notes

Macros are for one cookie.

Total fat 1.0 g

Net carbs 0.5 g

Protein 3.3 g

 

Keto Chocolate Ice Cream Sandwiches

Course Dessert
Cuisine Keto
Prep Time 30 minutes
Cook Time 20 minutes
Chill 4 hours
Total Time 50 minutes
Servings 12 Servings
Calories 145 kcal

Ingredients

Chocolate Cookie

  • 1 cup Whey protein powder or whey protein isolate
  • 1/4 cup coconut flour
  • 3/4 cup keto friendly sweetener (I used Allulose)
  • 4 eggs-separated
  • 1/2 tsp cream of tartar
  • 1 Tbsp gelatin
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/4 cup cocoa powder

Vanilla Ice Cream

  • 2 eggs
  • 2 egg yolks
  • 2 cups heavy cream may substitute coconut cream
  • 1/4 cup refined coconut oil may use butter but, if you use salted butter delete the salt
  • 1/8 tsp salt
  • 1/4 cup keto friendly sweetener
  • 2 tsp vanilla
  • 2 Tbsp gelatin

Instructions

  1. Preheat oven to 300° F. line a cookie sheet with parchment paper.

  2. Separate egg whites and yolks. Add whites to mixer bowl, with cream of tartar and beat until stiff peaks form add cookie sweetener and beat in.

  3. Add vanilla into the bowl with the egg yolks and mix well

  4. Gently fold egg yolk mixture into the egg whites, then sift in the dry ingredients. The batter will be thick and a bit sticky

  5. Spread the chocolate cookie dough until you completely cover the parchment covered cookie sheet, gently score into 12 equal portions.

  6. Bake 15-20 mins or until cookie is completely baked through. Remove from oven and set aside to cool completely.

  7. While cookie are cooling. In a heavy sauce pan add all your ice cream ingredients, except the gelatin and mix well (you may have lumps of coconut oil, that's fine)

  8. Cook your ice cream base over medium-low heat, stirring constantly, until temperature reaches about 180° F.

  9. Gradually add gelatin a little at a time and stir into ice cream base until completely dissolved.

  10. Remove ice cream base from heat and allow to cool to below 80° F. before adding to your ice cream machine (you can pop it into the refrigerator or freezer for a few minutes to speed this up)

  11. Add ice cream base to your ice cream machine and follow directions for you machine, mine takes about 20 mins of churning to turn into a nice firm ice cream.

  12. Add about one full scoop of ice cream to 6 of the chocolate cookie halves

  13. Add top cookie and press slightly and use a spatula to smooth ice cream so it is evenly dispersed between the cookie halves.

  14. Once you have filled the sandwiches cut each sandwich in half (the larger portions were too much for anyone to eat in one sitting, so we cut them in half). Serve immediately or place in the freezer until sandwiches are desired firmness

Recipe Notes

Macros per ice cream sandwich based on cutting them down into 12 portions.

Total fat 10.6 g

Net carbs 2.5 g

Protein 10.4 g

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4 thoughts on “Happy Accidents”

  1. Is there a substitute for whey protein powder or whey protein isolate for the huge number of dairy protein sensitive people out here?

    1. There are some low carb plant based versions, but to date, I haven’t found one that is unflavored. If anyone is aware of one please share.

    2. I did some research and did find an unflavored yellow pea protein isolate which I have ordered to try in some recipes to see if it will make a good replacement for whey protein powder/isolate. It is relatively low carb at 1 net carb per 1/4 cup for the one I ordered. So, I will keep you posted on how it works.

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