messybuthomemade
Region: US
Saturday 12 September 2026 02:28:21 GMT
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cbrown4455 :
Oat fiber i am hearing more and more about. Does it spike blood sugar
2026-09-12 17:54:42
1
ChocZero Chocolate :
Omg stop 😍❤️give me 14 of them right now 😂💕❤️😋
2026-09-13 21:48:53
1
maria :
I made a pizza last night with almond flour and it turned out dry and crumbly so now I scared to use it for anything. Do think it was just that recipe?
2026-09-12 13:14:55
2
EC Edel :
Can u pls write out the recipes? Ty!
2026-09-13 00:43:38
1
yellowroseoftx62 :
I’m here for it 😂😂😂 💃
2026-09-13 17:15:10
1
Pete & Gerry’s Eggs :
the caramel pour is mesmerizing 🫶
2026-09-12 16:25:07
1
messybuthomemade :
KETO SAMOA-STYLE COOKIES ** Makes 11 cookies ** Ingredients Cookie Base 1 1/2 cups superfine blanched almond flour 2 tbsp oat fiber 1/4 tsp salt 6 tbsp butter, softened but slightly cool 1/4 cup powdered monk fruit sweetener 1 tsp vanilla extract ** Coconut Caramel Topping 1 1/4 cups unsweetened shredded coconut 1/3 cup ChocZero Sugar Free Caramel Sauce Tiny pinch of salt ** Chocolate 3/4 cup Lily’s Milk Chocolate Style Chips 1 tbsp butter **** Instructions 1. Preheat oven to 325°F and line a baking sheet with parchment paper. 2. Whisk together almond flour, oat fiber, and salt. 3. In a separate bowl, beat the softened butter and powdered monk fruit until creamy. Mix in vanilla. 4. Add the dry ingredients and mix just until a soft dough forms. Let the dough rest for about 5 minutes. 5. Scoop about 1 1/2 tablespoons of dough per cookie. Roll and flatten to about 1/4-inch thick. Make a small hole in the center if desired. 6. Bake at 325°F until the cookies are set and the edges are lightly golden. Let cool completely. 7. Add shredded coconut to a dry skillet over medium-low heat. Stir frequently until golden and toasted. Let cool slightly. 8. Mix the toasted coconut with 1/3 cup ChocZero caramel and a tiny pinch of salt. 9. Melt Lily’s chocolate chips with 1 tablespoon butter until smooth. 10. Dip or spread the bottoms of the cooled cookies in the melted chocolate. Place chocolate-side down on parchment and refrigerate until the chocolate is set. 11. Press the coconut-caramel mixture onto the tops of the cookies. 12. Drizzle the remaining melted chocolate over the tops and allow to set. **** Approximate Macros Per Cookie (1 of 11) Calories: 315 Fat: 26g Total Carbs: 23g Fiber: 13g Sugar Alcohols: 7g Net Carbs: 2g **** Macros are ESTIMATES and calculated using the specific ingredient labels from your batch. Net carbs subtract fiber and sugar alcohols.
2026-09-12 02:51:22
0
yellowroseoftx62 :
Looks amazing!!!
2026-09-13 17:17:03
1
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