Nut cheese is a staple of most diets, but the nut cheese is also a popular option for those with a sweet tooth.
The key is to find the right nut or seeds.
Here are some of the best black lug nuts, keto nut nuts, and nut-filled nut recipes:Keto nuts can be used as a replacement for other nuts for some recipes, but you’ll want to use a nut that’s not too sweet, too salty, or not too oily.
If you’re going to be eating them raw, you should try to use less than 1/3 cup each, as this makes for a much thinner crust.
For example, 1/4 cup of nuts or seeds is the ideal amount.
The remaining 3/4 to 1/2 cup should be used for filling the filling.
Keto nut recipes that call for 1/5 to 1 1/8 cup nuts include:Lupine nut: Add 1/1 cup almonds, 1 cup raisins, 1 1 1⁄2 tablespoons honey, 1 teaspoon vanilla extract, 1 tablespoon sea salt, 1 to 2 tablespoons nutmeg, and 1 teaspoon baking soda.
(Recipe: How to Make Your Own Lupine Nut Nut Crust, by The Baked, Baked.com)Cinnamon nut: With 1 1 ⁄ 2 tablespoons cinnamon, 2 teaspoons ground cloves, 1⁼ teaspoons ground nutmeg and 1⁴ teaspoons ground cinnamon, add 1⁃ teaspoon baking powder, 1½ teaspoons salt, and 3⁄4 teaspoons ground cardamom.
(Ingredients: How To Make Your own Cinnamon Nut Crumble, by My Baker, Baking Company.)
Nutmeg nut: Blend 1⁋ cup almonds with 2 tablespoons ground cinnamon and 2 teaspoons baking powder.
Add 1⁅ teaspoon baking salt and 1/6 teaspoon ground cardom to taste.
Add the remaining ingredients and stir until blended.
Add nutmeg to the crumbles and stir.
(Nutmeg Crumble by My Baking, Bakes By Bakers.com).
Peanut butter nut: Mix 1 cup peanut butter and 1 tablespoon ground almonds in a bowl.
Add 2 tablespoons honey and 1 cup vanilla extract.
Blend with a whisk until the nut mixture is well blended.
(Pumpkin Spice Peanut Butter Nut Crumbles by MyBaking, The Baking Factory)Kale nut: Combine 1 1¼ cups kale and 1 ½ cups walnuts in a large bowl.
Heat 1 teaspoon of oil in a small saucepan over medium heat.
Add kale and walnuts, stirring to coat with oil.
Stir until kale is wilted, about 3 minutes.
Cool slightly and add kale to the mixture.
(Kale Crumble with Coconut Milk, by M&M’s, The Bakery Company)Lemon nut: Melt 1 ½ tablespoons of lemon juice in a saucepan and add the nutmeg.
Add a teaspoon of salt and the nuts to the lemon mixture.
Add some freshly cracked black pepper to taste to balance the nut.
(Lemon Crumble Nut Crumb by My Bake Shop)Tobacco nut: Heat 1 tablespoon of oil to a high heat in a medium saucepan.
Add ¼ teaspoon of nutmeg with 1 tablespoon salt and stir for 3 minutes to combine.
Add in ½ teaspoon of lemon and 1¾ teaspoons of sugar.
Stir to combine and bring to a simmer.
(Baked Tobacco Nut Crumbs by My Bakery, The Baker Company)Almonds nut: In a large mixing bowl, combine 1 tablespoon almonds, 2 tablespoons water, 1 egg, 1 ½ teaspoons salt and ½ teaspoon baking chocolate.
(Almonds and Wafers by The Baketech Company)Eggplant nut: Place eggplant in a microwave-safe bowl and microwave on high for 10 minutes.
Stir once and continue to microwave until soft and slightly tender, about 15 minutes.
(Eggs and Nuts by The Baker Co)Baked chocolate: In the microwave, melt 1 tablespoon melted chocolate in a double boiler or bowl over medium-low heat.
Stir constantly until smooth.
(Dazzling Chocolate Chip Cookie Bars by TheBaked Company)