What is it called when you make shapes out of clouds?
We are just as likely to see familiar objects in trees, toast, or Cheetos. This tendency is called pareidolia, and it's a byproduct of the peculiar way we process visual information.
Does anyone else see the owl? He is winking... The picture was taken in our back yard.
Butch and I went to a wedding this weekend. It was for Anna Kelley (Marlene and Bernard Kelley's Granddaughter) and Andrew Scott. And in one of the many conversations I had with people a request for my favorite Fat Bomb recipe was one of them. I have been on Keto or a modified Keto for 4 years or more and for the first time in my life my weight has stabilized. But aside from that, this recipe has remained one of my favorites and I would make it for no other reason than I like it. More like a Candy than Cookie
Enjoy!
Keto No-Bake Caramel Cookies
8 TBSP Butter (4 oz)
⅓ C Swerve Brown Sugar substitute
⅓ C Heavy Whipping Cream
1 1/2 C Pecan halves or pieces or nuts of your choice.
2/3 C unsweetened coconut flakes (I use 1 1/2)
1/8th C. Keto-friendly chocolate chips( I use Lily)
Parchment paper or silicone cups
Instructions:
Place the butter into a saucepan on the stove over medium heat.
When the butter is melted, whisk in the Swerve brown sugar substitute until completely dissolved. Wait until it bubbles before adding the cream.
Stir in the heavy whipping cream until well combined.
Cook, stirring frequently for 10 minutes until it begins to froth up and thicken. Do not try to hurry this step.
Remove the mixture from the heat and stir in the pecan halves and coconut flakes, stir well to combine, and let sit to cool slightly for a few minutes.
Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper. do not worry if some of the extra liquid leaks out from the mound of cookie batter this should make 11 cookies.
Sprinkle some keto-friendly chocolate chips on each cookie and lightly press them down.
Place the cookies into the fridge for 30 minutes to an hour to harden.
Serve immediately or store in an airtight container in the fridge.
Recipe Notes:
Prep Time 5 minutes
Cook time 10 minutes
Notes from Barb: Admittedly, these are tricky to make and get right the first time. I would suggest using silicone cupcake holders as opposed to parchment paper because they do tend to run, but either can be made to work. Butch loves them and would eat them every day if I would let him but these are labeled keto and therefore they're mine.
I have a silicone mini cupcake “pan” and it works very well. I put them in the freezer for about an hour and they pop right out. Warning: easy to overindulge. I try to hold them down to one a day.
