Recipes


Submit any recipes that use our mixes! Send to deana@gooddees.com

Butter Cream Frosting: From Megha and Matt of @Keto.Connect
1 cup butter (2 sticks), room temp
1.5 cup powdered erythritol
1-2 tbsp Heavy Whipping Cream
1 tsp vanilla
-Combine and store in fridge.

Peanut Butter Chocolate Cookies

You will Need:

1 Good Dee's Chocolate Chip Cookie Mix

1 egg

1/4 cup of peanut butter

Directions:

Preheat oven to 350F. Have two cookie sheets with parchment paper prepared and use a 1 tablespoon cookie scoop.

Pour contents of mix into a bowl. Add one egg and the peanut butter and mix thoroughly (it will take a bit of time to incorporate the peanut butter and mix together).

 This should make around 24 cookies (unless you make them larger). If you want them to stay rounded, do not flatten. If you want a more traditional looking cookie, press down lightly to flatten them as they will not change shape. Bake at 350F for 10-12 minutes or until edges are golden. Cool completely before enjoying!

 

Snickerdoodle Cheesecake (from @ohmyketo)

You will need:

For the crust:

1 Good Dee's Snickerdoodle Mix

1 egg

1/3 oil

1 teaspoon vanilla extra

For the cheesecake:

2-8 ounce packages of cream cheese, softened

1/2 cup erythritol

1 teaspoon vanilla extract

2 eggs, room temperature

Beat the cream cheese, sweetener and vanilla together until smooth and then add one egg at a time and beat completely. Set aside.

For the Topping:

1 tablespoon erythritol

1/2 teaspoon cinnamon

pinch of salt

Mix together in a small bowl and set aside.

Directions:

Follow instructions on the Good Dee's Snickerdoodle package. Spread the cookie mixture into 9x13 dish and bake for 8 min at 350F. Take out and set aside.

Pour cheesecake mixture over semi baked crust and sprinkle with topping then bake at 350F again for 20-22 minutes. Turn off oven and let it sit 10 more minutes then remove and let cool.

Refrigerate overnight and serve!

Thanks Nicole!

 

Brownie Cheesecake Bars

You will Need:

1 Good Dee's Brownie Mix

3 eggs

1/2 cup coconut oil or melted butter

1 block of cream cheese (8 oz.) at room temperature

1/4 cup of erythritol or sugar free sweetener of choice

1 teaspoon vanilla extract

Sugar free chocolate chips (optional)

Directions:

Preheat oven to 350F. Have a 9x9 pan for thinner larger pieces or 8x8 for thicker smaller pieces. Place parchment paper or nonstick spray.

Prepare brownie mix according to package in the fudge like style (using 2 eggs). Pour into the pan and spread evenly.

Mix cream cheese, 1 egg, 1/4 cup of sweetener and vanilla extract with hand mixer until blended. Take a spoon and put big drops over the brownie mixture until you've used all of it. If you want, you can also put chocolate chips over it.

For 9x9: Bake for 20-26 minutes OR until fork comes out clean from the brownie mixture (1 inch or so from edge) and edges formed. Keep your eye out on it as all ovens vary.

For 8x8: Bake 24-30 minutes OR until fork comes out clean from the brownie mixture (1 inch or so from edge) and edges formed. Keep your eye out on it as all ovens vary.

Let it cool completely before cutting. Enjoy!