Keto Double Chocolate Chip Cookies!

I've made these cookies a few times now and we love them!

We decided to go almost three full months after officially starting Keto before adding any Keto desserts - we thought it would be best to avoid the potential of a slippery slope back into sugar. I've had some successes and some failures trying to make sugar-free, low carb, treats, but this is a simple, versatile, recipe that seems impossible to mess up. This is also the only Keto dessert we've loved enough to make multiple times. It's a winner and we both find that having one or two really is plenty.

Ingredients:
1 C almond butter (or other nut butter if you prefer - it's very good with peanut butter)
2/3 C powdered Swerve (Erythritol) or your favorite sugar replacement.
2 Tbsp unsweetened cocoa powder
2 Tbsp coconut flour
2 large eggs (Always Organic with the eggs)
1 Tbsp melted butter (I use Kerrygold)
2 Tbsp water
1 1/2 tsp pure vanilla extract
1 tsp baking soda
1/3 C sugar-free dark chocolate baking chips (I use Lilly's)

Instructions:

1. Preheat oven to 350ºF. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

2. In a large mixing bowl (I use my KitchenAid) combine all of the ingredients except for the chocolate chips. Use your stand or hand mixer and mix until all ingredients are combined. The dough is very thick and sticky - this is ok. Fold in the chocolate chips.

3. Roll the cookies into 1-11/2 balls, this yields about 2 dozen cookies. Obviously you can adjust for size, but I think these are pretty much perfect.

4. Place the the dough balls on the baking sheet and bake for 10 minutes. Remove from the oven, let sit for 1-2 minutes then place them on a cooling rack. Once cool - Enjoy!


Nutrition: *Disclaimer* This is based on my ingredients and 24 cookies. Information obtained by

using the Carb Manager App.
2g Net Carbs
8g Total Carbs
2g Fiber
8g Fat
3g Protein
87 Calories
0 Glycemic Load

Scones! Unbelievably GF & SF!

One of them looks like Nevada, but they tasted amazing!

Scones!! GF & SF!!

I was at my local market the other day just minding my own business when I heard a whisper from behind the cheese counter, “hey.”

I looked over to see a tall man with convincing eyes, we made eye contact.

“Do you want to try something amazing?”

I looked at him and stepped closer conveying clearly without words, “are you serious? You’re standing behind the most amazing selection of cheese in the city. Really, what kind of question is that? Of course I do.” 

He went to a refrigerator in the back and brought out a soft cheese and put it on a spoon for me to try. 

Oh. My. God. 

This was the kind of cheese that you would give up sex for, at least for one day, ok, an afternoon. It was a honey vanilla cheese from Black Sheep Creamery in Adna, Washington (check them out blacksheepcreamery.com). I put the spoon down and said, "yeah, I’m going to need one of those containers.” I had no idea what the price was, it was going to be worth it.

While wandering the store the euphoria started to wear off and I realized I was going to need to put this in or on something. Right? I convinced myself it would be hard to justify eating it with a spoon and decided a nice scone was in order. Then I remembered I’m not supposed to eat gluten anymore. Damn. I was going to have to try making a gluten-free scone and I was sure it was going to be a disaster. 

I meant to take a picture when I made
my plate, but I got distracted!

I altered everything about the way I've ever made scones and I’ll be honest, I’m pretty impressed. They’re a bit more spongey and moist than the scones I used to make, but in a good way, and still appropriately crumbly. The result was actually shocking. As in, I was comfortable serving these, with the cheese of course, for a dinner party dessert to a bunch of gluten fanatics (I used to be in the club with them), and they were a hit! We warmed the couple that were left over in the oven and enjoyed them for breakfast over the next couple of days.

Ingredients:

3 cups Bob’s Redmill Paleo flour

1/2 cup Swerve sugar substitute 

5 teaspoons baking powder

1/2 teaspoon salt

3/4 cup cold butter

1 egg, beaten

1 cup coconut milk

Directions:

Preheat oven to 400 degrees F (200 degrees C). 

Lightly grease a baking sheet or simply use a baking mat.

In a large bowl, combine flour, sugar, baking powder, and salt. 

Cut in butter. 

Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

Turn dough out onto a lightly floured surface, and knead briefly. 

Roll dough out into a 1/2-3/4 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.

Bake 15-20 minutes in the preheated oven, or until golden brown.

Lemon Cheesecake Bites

I'm so excited about these cheesecake bites... they're exactly what I needed to get through holiday party season!!

Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup powdered Swerve or other sugar substitute
• 2 tablespoons coconut cream
• 1 teaspoon vanilla stevia
• pinch salt
• 3 teaspoons lemon extract
• few drops of natural yellow food coloring
• 1/4 cup coconut oil melted
• 1 Lily's dark chocolate bar (3oz)

Directions:

1. In a stand mixer blend the cream cheese and Swerve together until smooth.
2. Add the coconut cream, stevia, salt and raspberry extract, natural food coloring until combined well.
3. Slowly add in the coconut oil and continue to blend on high until it's incorporated.
4. Scrape down the edges of the bowl to make sure it's all mixed well.
5. Refrigerate this mixture for 1 hour.
6. Using a 1 1/4 inch mini cookie scoop (or something similar) scoop the batter onto a parchment lined baking sheet, it should make about 48 balls.
7. Freeze these for at least 1 hour.
8. When you're ready, break up the Lily's into small pieces and place in a small saucepan over low heat. Stir occasionally until completely melted. Pour over the top of the cheesecake balls.
9. Refrigerate for another hour.
   
   
   
   Keep refrigerated until you're ready to enjoy!
   
   

Coconut Chocolate Bites

This is the first sweet treat I have made in a very long time, and the first I had eaten in a month. I made one batch and took half to a party where they were a hit. They were so popular in our house and with our guests I had to make a second batch just 2 days later!



I'm excited to be back and even more excited to share this first of my sugar free, gluten-free recipes!




Ingredients:
1/2 Cup Coconut Butter (or manna)
1/2 Cup Coconut Oil
1/2 Cup Unsweetened Shredded Coconut
2 Tbsp Swerve (either granular or powdered will work fine)
1 Lily's dark chocolate bar (3oz)

Seriously, that's all you need. These are so easy!

Directions:
1. In a small to medium saucepan melt the coconut butter and coconut oil over low heat stirring occasionally, be patient, don't crank it up.
2. While you wait line a mini muffin tin with 24 paper liners.
3. When the oil and butter are melted stir in the Swerve until dissolved.
4. Turn off heat. Add the shredded coconut and stir to incorporate.
5. Pour the coconut mixture into the paper liners, I find that using a measuring tablespoon gives just about the right amount for each cup and is an easy vessel that doesn't make too much of a mess.
6. Put the pan in the freezer for at least 30 minutes (or longer...).
7. Whenever you're ready to continue, break up the Lily's into small pieces and place in a small saucepan over low heat. Stir occasionally until completely melted. Pour over frozen coconut candies*.


*I like to use a teaspoon for this. A half full teaspoon (not measuring spoon, just from the silverware drawer) is about the right amount, the chocolate pours easily off the end of it and you can dab the tip of the spoon into the middle of the poured chocolate to make it spread out evenly.


Let the chocolate harden and enjoy!! These can be stored on the counter for a week or refrigerate or freeze them for long lasting goodness!