You guys! I’m pretty sure these will become your all time favorite low carb cookie. Think low carb brownie meets the perfect keto cookie. It’s a marriage made in chocolate heaven. These Keto Flourless Chewy Double Chocolate Chip Cookies are moist, fudgy and perfectly soft baked.
My favorite thing about flourless low carb cookies is that it takes away the grittiness found in most low carb baked goods. I have no doubt that these will be in heavy rotation. They have been getting rave reviews and people are calling them “the best keto cookie recipe” they have ever tried. That is high praise!
A couple of notes:
Serves 4 | Prep Time 20 | Cook Time 4 hours crockpot
WHY I LOVE THIS RECIPE
Love the soup at the local chain restaurant? This soup is healthier, simple to make. Let the crockpot do the work for you. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more!
INGREDIENTS YOU'LL NEED
1 pound mild or hot ground Italian sausage
1 tablespoon oil
½ cup finely diced onion or 1 medium onion, finely diced
3 garlic cloves, minced
36 ounces chicken or vegetable stock
1 large cauliflower head, diced into small florets OR 1 large Diakon Radish cubed
1 bunch chopped kale
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon pepper
½ cup heavy cream
Brown sausage then using a slotted spoon, transfer to crock pot.
Saute onion and garlic in leftover oil until translucent then transfer to crock pot as well.
Add everything else except for cream and stir to mix well.
Cook on High for 4 hours.
Add cream when finished, stir and serve!!
Serves 6 | Prep Time 10 | Cook Time 40
INGREDIENTS YOU'LL NEED3 overly ripe bananas
2 Coup almond flour
1 T baking powder
2 teaspoons of cinnamon
1/4 t salt
1/4 t nutmeg
1 Teaspoon vanilla
DIRECTIONSAdd all ingredients to blender pulse until completely blended
Add to grease pan
Bake for 40 minutes at 350 F
1 (15 ounces ) organic chickpeas
1/2 cup pumpkin puree
1 garlic clove
1 tbsp raw tahini
5 tbsp olive oil,
1/2 tsp cumin
1/2 tsp paprika
sea salt and pepper to taste
dash of allspice to taste
dash of cayenne to taste
1. rinse the chickpeas
2. place all ingredients in a food processor until smooth
Keto Cheesecake Recipe!
Toasted Coconut Cheesecake
Toast Coconut (unsweetened shredded and flaked): Spread thin layer on cookie sheet; toast in oven at 325 degree for 5-8 minutes. Left over, store in glass container in pantry for 1 month or can be frozen.
Powder Xylitol: Can be done in a blender by giving it a few quick whirls until the consistency is like powdered sugar (I do extra and store for future use). Someone mentioned this can be done in a coffee grinder too. Give it a whirl.
•1 cup pecans
•1 cup finely shredded coconut, unsweetened
•3 tbsp powdered xylitol
•1/4 tsp salt
•2 tbsp melted butter
•1 & 1/2 lbs cream cheese (3 8-ounce packages), softened
•3/4 cup powdered xylitol
•3 large eggs, room temperature
•2/3 cup full fat coconut milk (canned), room temperature (I warm on stove to blend it, remove from stove measure and let cool before adding as not to “cook” the ingredients before going into oven)
•1/2 tsp vanilla extract
•1/2 tsp coconut extract
1. Preheat oven to 325F
2. In a food processor, nuts on high until coarsely chopped. Add coconut, sweetener and salt and process until mixture resembles coarse crumbs
3. Add melted butter. Stir to combine well. Press mixture firmly and evenly into the bottom a 9”springform pan
4. •Bake 12 to 14 minutes, or until just beginning to brown around the edges. Remove and let cool.
1. Reduce oven temperature to 300F.
2. In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined. Beat in eggs one at a time, scraping down sides of bowl and beaters as needed. Then beat in coconut milk, vanilla extract and coconut extract until smooth.
3. Brush the sides of the springform pan with a little melted butter and then pour the filling over the cooled crust.
4. Place springform pan on a cookie sheet and place on the center rack on the oven. On the rack below, place a large baking dish filled with water.
5. Bake 1 hour 30 minutes to 1 hour 45 minutes, or until edges are set and center just barely jiggles when shaken. Remove and let cool completely. Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least j3 or 4 hours.
Add whip cream layer and toasted coconut flake topping
Grainless Vegetable Nut Stuffing
This is a great stuffing option for your holiday feast. It doesn’t contain grains so it is perfectly acceptable on the Advanced Plan. It can be made with or without meat and the flavors and the crunch of the nuts make it a great addition to the table.
1/2 large sweet (vidalia) onion, coarsely chopped
1 large bulb fennel (white part only) cut in half, then cut lengthwise into 1/4 inch-wide strips
4-5 stalks celery (including leaves), chopped
1/4 c extra virgin olive oil
1 c organic chicken broth
1/2 tsp rubbed sage
1/4 tsp oregano
1/2 to 1 c chopped walnuts (matter of preference)
1/2 c raw sunflower seeds (soaked if possible)
8 oz mushrooms, chopped
sea salt and ground pepper to taste
2 tbsp chopped fresh parsley
1/2 to 1 lb ground turkey, turkey sausage, or chicken sausage, crumbled and cooked on the stove top (optional)
Heat oil in a deep sauté pan. Add onions, fennel and celery. Heat on medium for several minutes until vegetables are lightly browned.
Add chicken stock, bring to a boil, reduce heat to low and cover pan. Simmer ingredients for 20 minutes. Add sage, oregano and salt and pepper to taste. Add walnuts and sunflower seeds, cover and continue to cook mixture, stirring occasionally, for 5 minutes.
Add mushrooms and meat (if desired), cover and cook on medium for an additional 10-12 minutes, stirring occasionally. If there is excess liquid, cook uncovered to reduce. If the mixture is too dry, add more chicken stock, a little bit at a time.
Check seasonings and add additional salt and pepper if needed.
Sprinkle with chopped parsley.
Core & Advanced Plan
Makes about 6 full size doughnuts or 12 mini doughnut
5 organic eggs
1/2 cup coconut milk
1/2 tsp maple extract
1/2 cup pumpkin puree
1/4 cup melted coconut oil
3/4 cup almond flour
1/2 cup coconut flour
1/3 cup erythritol (like Swerve) or 1/2 – 1 tsp liquid Stevia
2 1/2 teaspoons pumpkin pie spice
1/4 tsp sea salt
Preheat oven to 350 degrees and oil your doughnut pan (be sure it is non-toxic). Place first 5 ingredients in a blender and blend until well mixed. Add the dry ingredients and blend on low speed until well mixed. Pour the batter into the pan, filling each mold about 2/3 full. Bake for 20 minutes and let cool for about 10 minutes before removing from the pan.
This kid and crowd-pleasing recipe will bring you back to your childhood years! An all-time favorite that is easy to make ahead, freeze and reheat later. Enough said!
Ingredients2lb grass-fed ground beef
1 organic egg
1 organic egg yolk
1/4 cup almond meal
1 teaspoon dried parsley
1/4 large onion, grated
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp fresh ground nutmeg (hint: keep them in the freezer and grate them with a microplane)
Mix all ingredients well and shape into 1″″ balls. Fry in batches (don’t crowd the pan) in a non-toxic skillet until almost cooked through. After all batches are browned, transfer them all back into the skillet. Add 1 cup (or more if desired) of organic chicken broth. Finish cooking and serve warm.
Dark Chocolate Espresso Chia Pudding
1. 13.5 fl oz coconut milk or almond milk
2. 4 fl oz brewed espresso or double-strength coffee
3. 2 Tbsp cacao powder
4. 1/4 cup no sugar chocolate chips or chopped dark chocolate bar
5. 1 tsp vanilla extract
6. 5 Tbsp chia seeds
7. honey or maple syrup to taste, if desired
1. Place milk and espresso/coffee in a heavy-bottomed pot and turn heat to medium. Whisk in cacao powder.
2. When cacao powder is completely incorporated, add chocolate chips or chopped chocolate and whisk constantly until melted.
3. Remove pot from heat, whisk in vanilla and taste for sweetness, adding honey or maple syrup if desired.
4. Whisk in chia seeds until mixture is completely smooth.
5. Pour mixture into a bowl, cover and place in refrigerator for at least 2 hours before serving.
6. If you wish to adjust the texture before serving: for a thicker texture, add 1 Tbsp of chia seeds, whisk and return to refrigerator for 15 minutes. For a thinner texture, slowly whisk in coconut milk or coffee/espresso (or both) until mixture reaches desired consistency.