Cream of Tartar, also called tartar, is a by-product of wine production, and is used, for example, in baking recipes as a leavening agent. Often in the recipes you will find Cream of Tartar together with baking soda and mixing these two products with each other achieves a double effect, as baking soda needs an activation in the form of an acid. The combination of Cream of Tartar and baking soda gives a crispy result in eg cookies, whereas baking powder gives a softer and cooler result. The tartar can also be added to sweets to give a creamy consistency as it can prevent crystallization of boiled sugar. In Denmark cream of tartar is called Vinsten.
Substitute fresh lemon juice or white vinegar for the cream of tartar - -For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar.
I thoroughly enjoy your channel and I really appreciate your knowledge that you give us while you are creating your recipes. I absolutely will make these! Thanks again for another amazing recipe
@@blacksheepketo I just found your channel today (11/13/22) As I looked through you video lists I noted that you have nothing more current than 1 year ago. 1) are you ok? 2) still doing keto? 3) what are you working on next?
I just tried your recipe and since it tastes so good, I am sold. Just ordered your cookbook. I think this base would also be excellent as a chocolate chip cookie by changing the Lakanto to golden instead of white. Yummy! Keep helping us stay losing the extra COVID pounds.
in Germany cream of tartar is called Weinstein Backpulver but surprisingly was only available at pharmacies and not at grocery stores for reasons I don't claim to understand...
One thing I really love, especially after Easter, is scalloped potatoes and ham. Is there any way to replicate this carb-heavy delicacy, maybe using sliced cauliflower or celery root? Also, i need to know how to thicken the sauce. Now, I'm off to make snickerdoodles.
Yah it will if you want to. I just find that people like it when things can be done without much waiting around. It's not too hard to handle without chilling though.
These are perfectly yummy! Even my none keto hubby loved them. They are now my go to cookie recipe! ps..I am a biker also! My only problem is that it seems I can not print to a pdf and save it. Is this your intention or is it just my lack of skills?
Looks great! I want to make a filled risen donut keto. Filled with a jelly or Italian buttercream. Too ambitious? I just found some King Arthur Keto Flour so it might work?
I've tried a few different ones, not that one in particular though. They all kind of have a mild "banana" flavor to me. I haven't found one that I like yet.
I was rather cautious about using it, until I tried it a pancake recipe. I thought it might be really grainy, and not dissolve properly in the batter, but to my delight, it worked perfectly.
There are a couple reasons. First being that I only have a stand mixer, which is hard to get a camera to aim in. The second is the sound. My audio recorders try to adjust for the sound of the mixers and it makes the audio pretty bad. I can fix most of those things with editing, but its just easier to not use it.
Awesome. This might be way out of left field. But if you are able to make a keto cannoli I will vote you in for president at the next election. I have been trying for awhile to make this Italian stable but can’t seem to get cream right . If you can get the cream down. I love cannolis from the bakery and went through lot of ricotta cheese to try to get it but not quite right. * Btw, I made the last biscuit recipe you made. Turned out wonderful 🌈
What part of the cannoli filling are you having trouble with? The cherries are gonna be a no-go, but a hint of extract can add some of the flavor back in. What are you doing for the shell?
@@blacksheepketo thank you for replying , curse my notifications. So the shell wasn’t the issue for me . I used the waffle cone maker Method using almond flour, egg, sweetener , and some coconut oil but instead of shaping into a cone did so into a cannoli shell. I’m sure I could do it another way perhaps but yeah I just couldn’t get my cannoli cream right to be like that of the what I recall from a bakery. I used Swerve, . Maybe I should try another sweetener or my ratios were off but I blew through ingredients twice so far . The sadness of trial and error lol And oh yes I did have vanilla extract in the cream
Wet:
1 stick of butter
3/4 cup monkfruit sweetener
1 egg
1 tsp vanilla extract
Dry:
1 cup almond flour
3 tbsp coconut flour
1/2 tsp xanthan gum
1/2 tsp pink himalayan sea salt
3/4 tsp cream of tartar
1/4 tsp baking soda
Add dry mix in parts to wet ingredients
Topping:
2 tsp cinnamon
2 tbsp sweetener
Bake 350F for 12-14 min
Cream of Tartar, also called tartar, is a by-product of wine production, and is used, for example, in baking recipes as a leavening agent. Often in the recipes you will find Cream of Tartar together with baking soda and mixing these two products with each other achieves a double effect, as baking soda needs an activation in the form of an acid. The combination of Cream of Tartar and baking soda gives a crispy result in eg cookies, whereas baking powder gives a softer and cooler result. The tartar can also be added to sweets to give a creamy consistency as it can prevent crystallization of boiled sugar. In Denmark cream of tartar is called Vinsten.
These cookies are the best Keto sweet ever... closer to the "real" cookie than anything I have made yet.Thank you!
Substitute fresh lemon juice or white vinegar for the cream of tartar -
-For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar.
Just made these and they came out just perfect! Thanks for the recipe!
I thoroughly enjoy your channel and I really appreciate your knowledge that you give us while you are creating your recipes. I absolutely will make these! Thanks again for another amazing recipe
You are so welcome!
@@blacksheepketo I just found your channel today (11/13/22)
As I looked through you video lists I noted that you have nothing more current than 1 year ago.
1) are you ok?
2) still doing keto?
3) what are you working on next?
I just tried your recipe and since it tastes so good, I am sold. Just ordered your cookbook. I think this base would also be excellent as a chocolate chip cookie by changing the Lakanto to golden instead of white. Yummy! Keep helping us stay losing the extra COVID pounds.
Looks great, Tom! Cream of Tartar is, as you said, an acid. It is Potassium Bitartrate.
These snickerdoodles are WONDERFUL!
Thanks so much! It took a while to get them right, but I think they're perfect
cream of tartar is called in the Nederlands: wijnsteen-bakpoeder
in Germany cream of tartar is called Weinstein Backpulver but surprisingly was only available at pharmacies and not at grocery stores for reasons I don't claim to understand...
It is loaded with potassium.
These look really, really good. Thanks for the explanations as you went along as well!
I love cinnamon. These cookies are a great size. I will have to try them.
Thank you for the recipe!
One thing I really love, especially after Easter, is scalloped potatoes and ham. Is there any way to replicate this carb-heavy delicacy, maybe using sliced cauliflower or celery root? Also, i need to know how to thicken the sauce. Now, I'm off to make snickerdoodles.
Chilling the dough before rolling into a ball will make the dough easier to handle.
Yah it will if you want to. I just find that people like it when things can be done without much waiting around. It's not too hard to handle without chilling though.
Yummy! I'm going to make these.😍😄 thank you for sharing.
You are so welcome!
These are perfectly yummy! Even my none keto hubby loved them. They are now my go to cookie recipe!
ps..I am a biker also!
My only problem is that it seems I can not print to a pdf and save it. Is this your intention or is it just my lack of skills?
These look delicious 🦋🎈
Looks great! I want to make a filled risen donut keto. Filled with a jelly or Italian buttercream. Too ambitious? I just found some King Arthur Keto Flour so it might work?
Snicker doodles!! Leave the the wifey and marry this old lady 😂
Thumbs up and shared.
Thanks so much! It really helps a lot
I do not feel deprived, but I wished I could make a keto frito!
That would be a really tricky one. Nothing tastes quite like corn.
@@blacksheepketo Have you used corn extract? Amoretto (sp) is pricey but supposed to be a good one.
I've tried a few different ones, not that one in particular though. They all kind of have a mild "banana" flavor to me. I haven't found one that I like yet.
its been so long for me I had to think really hard what a "frito" was
The Amoretti Sweet Corn Extract definitely tastes like Fritos. :)
I used all Allulose and I don't know if that is why my cookies never set. they remain damp and very soft.
tartaric acid, byproduct of wine making
what can i replace for cream of tartar? thank you! :)
I’m curious on your sweetener mixture, going to try it from recipe.
I was rather cautious about using it, until I tried it a pancake recipe. I thought it might be really grainy, and not dissolve properly in the batter, but to my delight, it worked perfectly.
cream of tartar is also known as angel cream .... ✌😎
These taste good and look like yours, but they aren’t stiff like yours. They are floppy and hard to pick up. What can I do about that? Please help 😭😭😭
Totally agree about good vanilla! Why can’t you use a mixer on camera??
There are a couple reasons. First being that I only have a stand mixer, which is hard to get a camera to aim in. The second is the sound. My audio recorders try to adjust for the sound of the mixers and it makes the audio pretty bad. I can fix most of those things with editing, but its just easier to not use it.
Awesome. This might be way out of left field. But if you are able to make a keto cannoli I will vote you in for president at the next election. I have been trying for awhile to make this Italian stable but can’t seem to get cream right . If you can get the cream down. I love cannolis from the bakery and went through lot of ricotta cheese to try to get it but not quite right.
* Btw, I made the last biscuit recipe you made. Turned out wonderful 🌈
What part of the cannoli filling are you having trouble with? The cherries are gonna be a no-go, but a hint of extract can add some of the flavor back in. What are you doing for the shell?
@@blacksheepketo thank you for replying , curse my notifications. So the shell wasn’t the issue for me . I used the waffle cone maker Method using almond flour, egg, sweetener , and some coconut oil but instead of shaping into a cone did so into a cannoli shell. I’m sure I could do it another way perhaps but yeah I just couldn’t get my cannoli cream right to be like that of the what I recall from a bakery. I used Swerve, . Maybe I should try another sweetener or my ratios were off but I blew through ingredients twice so far . The sadness of trial and error lol
And oh yes I did have vanilla extract in the cream
I don’t see the coconut flour on your website recipe.
Oops, yah I had to reset some CDN stuff. It should be there now.
One piece of important info would have been the total carb count for one cookie
0:25
I would love a Keto fat bomb made from a hummingbird cake recipe🎈
😁👍👌🖖✌😎
These cookies are alright, but the texture is still gritty to me. They are also too salty. I would half the amount of salt next time.