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LOW CARB CHOCOLATE CHIP COOKIES

These cookies are made with almond flour (blanched, but almond meal works too), and you’ll find that almond flour bakes a little bit darker than your usual all-purpose flour. So, don’t let the dark edges that appear almost burnt turn you away. These are crunchy, crumbly on the outside with a nice caramel flavor with a soft center. And I kid you not they taste even better frozen. Which is the weirdest thing I have ever heard of but it’s no joke. The best part about that is you can make a huge batch of these, keep in the freezer for longer shelf life, eat frozen or let them thaw. And, if you want them to taste like they’re fresh out of the oven you can stick a few in the microwave for 5-10 seconds depending on your microwave.

I’ve been on a mission the last few months to find healthier alternatives to pretty much anything edible without so much sugar and refined carbohydrates. Had I not gone on that mission I would’ve never discovered how amazing going keto with a chocolate chip cookie recipe would be. It’s so amazing that quite frankly, I don’t care to have another regular chocolate chip cookie ever again. For the brown sugar substitute, there are tons of brands with different ingredient options out there that you can choose from. But personally I like the ones that use stevia.

The carb count is ridiculously low at about 40 grams of carbs for the entire batch of approx. 3 dozen cookies should you use chocolate chips sweetened with stevia like Lilly’s Chocolate Chips. Which means just a few carbs per cookie max. Just keep in mind though, while these are much healthier to eat, they still are high calorie so that doesn’t mean you can eat a ton of them and not gain some weight! Lastly, when using a cookie dough scooper to portion out the cookies I like to use a spoon wrapped in plastic wrap to squash them a little for a proper cookie shape. Although, you don’t have to! If you don’t, you’ll want to bake them an extra minute or two so the center gets cooked through.

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LOW CARB CHOCOLATE CHIP COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. In a large bowl mix the almond flour, baking soda, baking powder, and salt together. Set aside.
  2. Combine the butter, coconut oil, and brown sugar substitute together in a standing mixer. Then, add the vanilla extract and eggs.
  3. Once everything is mixed well, add the flour in two parts.
  4. Toss in the chocolate chips and use a large spoon to mix them into the dough.
  5. Use a tablespoon cookie dough scooper to evenly portion out the cookies onto a baking sheet with parchment paper.
  6. Bake at 375 F degrees for about 11-13 minutes. Let cool before transferring to a plate.

REFRESHING LEMON BARS

Here’s a Summer treat that can’t be beat. I’ve never had these before until my hubby told me how much he loves them. When we went into a small Amish town a few weeks ago I tried my first lemon bar. Honestly, for as great as their goods are I wasn’t too impressed with them at all. There wasn’t much of a lemon flavor to it! So it had me motivated to do some research on how to make these things that I believe should be packed with zing.

I came up with what I feel is a perfect marriage. One thing is for sure, never make lemon bars without the lemon zest! And there’s no reason to be using too many eggs in a recipe when you can use baking powder. I’m pretty sure no one wants an eggy tasting lemon bar.

For a gluten-free version just use your favorite all-purpose gluten free flour instead.

I don’t know about you but some vanilla ice cream sounds pretty freakin’ amazing with this right about now!

 

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REFRESHING LEMON BARS
Servings
bars
Ingredients
CRUST
FILLING
Servings
bars
Ingredients
CRUST
FILLING
Instructions
CRUST
  1. In a large bowl combine the flour and powdered sugar thoroughly with a whisk.
  2. Pour half of the melted butter into the bowl and mix with a large spoon until everything starts to come together. Pour the rest of the melted butter, mix until most of the butter is absorbed and then use your hands to fold the dough until everything comes together in a ball.
  3. Evenly spread out the dough into a 9" x 13" baking dish.
  4. Bake at 350 F degrees for about 15 minutes or until golden.
FILLING
  1. Zest your lemon first before juicing them and set aside in a small bowl.
  2. In a standing mixer combine the granulated sugar, flour, and baking powder on low. Then add the egg yolks and increase the speed to medium until everything is combined well.
  3. Reduce the speed back to low and slowly add the lemon juice. Then increase the speed again until everything is mixed together and looks frothy.
  4. Pour the mixture over the baked crust and put it back in the oven for another 20 minutes.

PUMPKIN MUFFIN TOPS

Are you one of those people that only eats the top of a muffin? Or ever wish you could just have one big muffin top instead? Me too! I love this time of year and I can’t really say that enough so I apologize if I sound like a broken record. With Spring and Summer time I tend to lose my interest in heavy foods so that by the time Autumn comes, I’m all for recipes like this. Maybe I indulge a bit too much at times but I figure I go the other half of the year recovering, haha!

Okay to the point! For all you pumpkin lovers out there and all the yummy spices that go hand-in-hand with pumpkin, you’re gonna love these. They come out so tender, not too sweet leaving room for the sweet icing. And afterwards you’ll probably not like me anymore because from that moment forward you’ll only want to eat muffin tops. I’ll admit to having one for breakfast in the morning but when they’re around I just can’t help it. Enough of my babble! Enjoy and let me know how they turn out for you.


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PUMPKIN MUFFIN TOPS
Servings
dozen
Ingredients
MUFFIN TOPS
GLAZE
Servings
dozen
Ingredients
MUFFIN TOPS
GLAZE
Instructions
MUFFIN TOPS
  1. In a large bowl, with a whisk combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, cardamom, salt, and set it aside.
  2. In a standing mixer, cream the butter and sugar together. Then add the pumpkin puree, egg, and vanilla extract.
  3. Grab your bowl of dry ingredients and pour a third of it into the mixture until it’s fairly incorporated. Do this two more times until all of the dry ingredients are mixed together with the wet, creating a dough.
  4. Place the cookie dough using a tablespoon and slightly flatten each one.
  5. Bake the muffin tops at 350 F degrees for 20 minutes or until the edges are golden orange. Let them cool completely before drizzling the glaze on top.
GLAZE
  1. In a large bowl, combine all the ingredients together and whisk together thoroughly. Add more milk as needed until you get a consistency that is like honey.

CRANBERRY PUMPKIN OATMEAL BARS

If you’re an oatmeal cookie and pumpkin pie fanatic like I am then you’re gonna love my Cranberry Pumpkin Oatmeal Bars. They complement each other perfectly when put together as one. Sometimes it’s nice to change it up on a cool Autumn morning eating one of these warmed up instead of a bowl of oatmeal. There’s quite a bit of sugar and carbs going on in this recipe but you definitely don’t need a large portion to get a fair share of complex carbohydrates and fiber to fuel you for an active start to your day. Enjoy!


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CRANBERRY PUMPKIN OATMEAL BARS
Servings
bars
Ingredients
BARS
FILLING
Servings
bars
Ingredients
BARS
FILLING
Instructions
BARS
  1. In a large bowl, mix all of the ingredients together except for the melted butter and juice. Then go ahead with adding the melted butter and juice.
  2. Use your fingers to incorporate it together with the dry ingredients until you have a semi-moist crumbly texture. Set aside ¾ cup of the mixture then place the rest into your 7” x 11” baking dish that has been coated with a cooking spray. Press the oat mixture into the baking dish so that it’s packed together and level.
FILLING
  1. Mix all of the filling ingredients together in a medium bowl. Pour the filling over the oatmeal crust in the baking dish and level it out. Then take the reserved ¾ cup of the oatmeal mix to sprinkle evenly over the top.
  2. Bake at 325 F degrees for about 40 minutes or until the top is golden. Let the oatmeal bars cool before cutting.

SPICED BANANA WALNUT BREAD

Soft and super moist, full of flavor with a perfect balance of everything all into one tasty bread. For a sweet pick me up breakfast or brunch, even snack or a warming dessert to end the night with your favorite nightcap. Autumn is here! I’m so thrilled even though times like these is very hard to not indulge a bit.

If you’re not into nuts then you can leave them out OR substitute walnuts with your favorite nut instead. But it’s important that you prep the bananas exactly the way the recipe calls for if you want a moist and tender bread.


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SPICED BANANA WALNUT BREAD
Servings
loaf
Ingredients
Servings
loaf
Ingredients
Instructions
  1. Place the bananas with their skin on in a baking dish and bake in the oven at 400 F for about 10 minutes or until the skin is black. Let cool. Remove the skin of two bananas, mash in a bowl and set aside.
  2. In a large bowl mix together the flour, baking soda, salt, ground cinnamon, and ginger.
  3. Use a standing mixer to whisk together the sugar and the two bananas that aren’t mashed for about 3 minutes until it’s light and creamy. Then, add the melted butter, eggs, and vanilla extract until well incorporated.
  4. Add the dry ingredients in the wet ingredients in two parts. Don’t over mix. Lastly, fold in the reserved mashed bananas and chopped walnuts just enough until everything is evenly combined.
  5. Pour the bread mixture into a greased loaf pan. Tap the pan a few times to release any trapped air.
  6. Bake at 350 F for 1 hour and 15 minutes. Stick a toothpick down the center of the bread to see if it’s done. The toothpick should come out clean.