Category: Cookies

Sugar Free Pecan Sandies

Nutritional Info

Serves 20

Serving 1 cookie

Calories 90

Fat 9 grams

Net Carbs 1 gram


1 1/2 cups almond flour

1/8 teaspoon salt

1/8 teaspoon teaspoon baking soda

1/2 stick salted butter

1/2 cup Swerve Granular

2 teaspoons vanilla extract

1/2 cup chopped pecans

1/4 cup Swerve Confectioner’s


Combine flour, salt and baking soda in a food processor and pulse in butter, Swerve Granular and vanilla.

Mix in pecans by hand.

Scooping 1 heaping Tablespoon, use your hands to form cookies into balls. Press firmly and put on a parchment lined flat cookie sheet.

Put in fridge for 30 minutes.

Preheat oven to 350F.

Remove cold cookies from fridge and bake for 14-16 minutes.

Cookies are ready when they lose some of their roundness and begin to brown LIGHTLY on top.

Remove from oven and allow to cool for 20 minutes.

Place Swerve Confectioner’s in bowl and lightly dip cookies into Swerve or sprinkle with a sifter.

Makes about 20 cookies.

Sugar-Free Pecan Pie Biscotti


Nutritional Info

Servings 14

Calories 160

Net Carbs 2 grams

Fat 15 grams

Protein 3 grams



1 cup chopped pecans, divided

1 1/4 cup almond flour

1/4 cup Swerve, Granular

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup butter, melted

1 large egg

1 Tablespoon Brown Swerve

1/2 teaspoon vanilla extract


1 Tablespoon butter

1 teaspoon sugar-free syrup

3 Tablespoons Swerve, Confectioner’s

1 Tablespoon whipping cream

1/4 teaspoon vanilla or caramel extract

2 Tablespoons finely chopped pecans



Preheat oven to 325F and line a large baking sheet with parchment paper or a silicon liner.

In a food processor, grind 3/4 cup of pecans til they resemble coarse crumbs. Transfer to a bowl and add flour, Swerve, baking powder and salt. Stir in remaining pecans and add butter, egg, Brown Swerve and vanilla. Mix until dough comes together.

Turn dough out onto a prepared baking sheet and form into a long, low log about 4 by 10 inches. Bake 22-25 minutes, until golden brown and just firm to the touch. Remove and cool for at least 20 minutes.

Using a sharp, straight edge knife, slice into 14 pieces by pressing straight up and down without sawing back and forth.

Space a few inches apart and bake another 10 minutes or so and turn off the oven and let the biscotti cool in the oven. They will crisp up as they cool.


Melt butter with syrup in microwave and stir in Swerve til well combined and then stir in the  whipping cream and the extract til smooth.

Drizzle over cooled biscotti and sprinkle with finely chopped pecans and refrigerate until set.



Double Chocolate Pumpkin Seed Cookies

Soft and Gooey Inside/Crunchy Outside

Nutritional Info

Serving 1 cookie

Calories 100

Net Carbs 2 grams

Fat 9 grams

Protein 3 grams


1 teaspoon gelatin

1 1/2 cups almond flour

1/5 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon smokey paprika

4 Tablespoons refined coconut oil (melted)

4 ounces cream cheese

3/4 cup + 2 Tablespoons Brown Swerve

1 teaspoon vanilla

1 egg (room temperature)

1/8 cup almond milk

4 ounces Sugar-Free Hershey’s Special Dark Miniatures, chopped

1 1/2 cups toasted and salted pumpkin seeds


Preheat oven to 350F and line 2 cookie sheets with parchment paper.

Mix flour, gelatin, cocoa, baking powder, baking soda, salt, cinnamon and paprika together and set aside.

Add cream cheese to stand mixer and beat on medium speed. Add Swerve and oil and mix til creamy.

Add egg and vanilla and beat til combined and gradually beat in flour mixture. Stir milk into dough til mixed.

Fold in chocolate and seeds.

Scoop dough onto cookie sheet with Tablespoon to measure and bake 10-12 minutes.

Remove from oven and let cool completely on cookie sheet.

Sugar-Free No-Bake Peanut Butter Chocolate Cookies


screenshot_20191124-0657204306273773150508953.pngServes 24

Calories 147

Net Carbs 12.1 grams

Fat 8 grams

Protein 5 grams


1/2 cup butter

2 cups Swerve Granulated

1/8 teaspoon salt

4 Tablespoons cocoa

1/2 cup milk

3 cups oatmeal, not cooked

1/2 cup Smuckers Natural Peanut Butter

1 teaspoon vanilla


Mix butter, Swerve, salt, cocoa and milk together and bring to a boil.

In a large bowl, mix oatmeal, peanut butter and vanilla.

Add boiled mixture slowly til you have the consistency  of  a  drop  cookie. Measure out by the Tablespoon and form balls. Drop onto wax paper. Put cookies in the freezer on the tray.

After a few hours, put them into zip lock baggies. Keep cookies in the freezer. You can eat them frozen or let them defrost a bit.


Sugar-Free No-Bake Peanut Butter Cookies


Nutritional  Info

Serves 24

Calories 161

Carbs 4.9 grams

Fat 13.6 grams

Protein 3.7 grams


1 1/2 cup smooth, unsweetened peanut butter melted (plus more for drizzling)

1 cup coconut flour

1/4 cup packed Brown Swerve

1 teaspoon vanilla

Pinch of salt

2 cups sugar free dark chocolate

1 Tablespoon  coconut oil


Combine the peanut butter, coconut flour, brown Swerve, vanilla and salt and stir til smooth.

Line a baking sheet with parchment. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten slightly and place on baking sheet. Freeze until firm, about 1 hour.

Whisk together melted chocolate and coconut oil.

Dip cookie rounds into chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate  sets, about 10 minutes.

Serve cold. Store leftovers in freezer.




Sugar Free Pecan Snowball Cookies

Another excellent recipe my good friend Wendy shared with me for you guys to enjoy over the holidays.

With a little planning and discipline, there is no good reason what so ever to gain weight simply because the holiday season is upon us. There are far too many healthy recipes, we have a great many here at David’s Way. Try some of our recipes with your family instead of letting yourself be tempted by sugary foods that will cause you to pack on weight. You might just find an unhealthy family member or friend turning their life around once they realize the can still enjoy many foods while losing weight. And, the best part is our recipes will never lead to “hangry” cravings for more as they are all sugar free and diabetic friendly.

Serves: 24

Calories: 112 per cookie

Carbs: 2g

Fat: 11g

Protein: 1g

Fiber: 1g


  • 8 tbsp Ghee, or butter
  • ! 1/2 cups almond flour
  • 1 cup pecans, chopped
  • 1/2 cup Swerve Confectioners
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • extra Swerve Confectioners to roll balls in


  1. Preheat oven to 350 degrees.
  2. Place all ingredients into a food processor and process until batter forms a ball. Pulse if needed.
  3. Taste batter, adjust sweetener if needed.
  4. Line a baking sheet with parchment paper.
  5. Use a cookie scoop and make 24 mounds.
  6. Roll each mound in the palm of your hand.
  7. Place in freezer for 20-30 minutes.
  8. Place into oven after removing from freezer, for 15 minutes or until golden around the edges.
  9. Allow to cool slightly. Once able to handle, roll each in some confectioners sweetener.
  10. Allow to cool completely before storing in an airtight container.


Sugar Free Candy Cane Cookies



Nutritional Info

Serving Size 1 cookie

Calories 90

Net Carbs 0 grams

Fat 9 grams

Protein 3 grams



1/2 cup butter

1/2 cup Swerve Confectioner’s

1 egg, slightly beaten

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 teaspoon peppermint flavoring (or flavoring of choice)

1 3/4 cup almond flour

1/4 cup coconut flour

1/4 cup whey protein powder

1/2 teaspoon salt

1 teaspoon red food coloring


1/2 cup Swerve Confectioner’s

2 Tablespoons skim milk

1/4 teaspoon flavoring of choice


Combine first 10 ingredients and mix well.

Divide dough in half.

Add red coloring to half of dough and mix well.

Place both balls of dough in fridge for 30 minutes.

On a lightly floured surface, roll a teaspoon of each dough (plain and red) into a four inch rope.

Place side-by-side and gently twist together  and place on an ungreased cookie sheet and curve one end of the cane to form a candy cane- Be careful to not let the dough break.

Bake at 325 degrees F. for 10-12 minutes, just until the edges brown.

Let cookies cool on sheet.

Mix glaze ingredients and gently brush onto each cooled cookie.

Makes about 24 cookies.

Sugar Free Gingersnaps


screenshot_20191001-1222037364625782974038254.pngServings 12

Serving size 2 cookies

Calories 160

Net Carbs  1 gram

Fat 14 grams

Protein 4 grams


1 cup almond  flour

2-4 teaspoons  ground ginger

1 teaspoon  ground  cinnamon

3/4 teaspoon baking  powder

1/4 teaspoon salt

1/2 cup almond  butter, stir well before  measuring

1/4 cup butter,  softened

3/4 cup Swerve, Granular

1 large  egg, room temperature

1/2 teaspoon vanilla  extract


Preheat oven to 325F and line large baking sheet  with parchment.

Whisk together flour, ginger, cinnamon, baking powder and salt.

In another bowl beat almond  butter and  butter  together. Beat  in Swerve  til well combined and then beat  in the egg and vanilla.

Add flour  mixture and beat til fully incorporated. Roll into 1 inch balls and place on baking sheet. Cover a flat bottomed glass with parchment and use to press balls to 1/4 inch  circles.

Bake about 15 minutes, just until set. Remove  from oven and reduce temp to 200F. Place cookies back inside til golden brown  and quite firm to touch, about 20 more minutes.

Remove and cool completely. They will crisp as they cool. The thinner and smaller you make them, the crisper they’ll  be.

Sugar Free Candy Corn Cookies


Nutritional Info

Serving Size 1 cookie

Servings 24

Calories 110

Net Carbs 1 gram

Total Fat 10 grams

Protein 3 grams


2 1/4 cups almond flour

3 Tablespoons coconut flour (or oat flour)

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup granulated Swerve Sweetener

1 large egg, room temperature

1 teaspoon vanilla extract

5-8 drops yellow gel food coloring

1-2 drops red gel food coloring


Whisk together flours, xanthan gum and salt.

Beat butter with Swerve til incorporated and beat in egg and vanilla til well combined.

Beat in almond mixture til dough clings to beaters.

Divide dough into three equal parts. Color one part bright yellow with 3-5 drops of food coloring and color one part with 2-4 drops yellow food coloring and 1-2 drops red food coloring until it is a bright orange.

Pat each piece into a rectangle about 4-5 inches in diameter and stack the rectangles in desired order and press together, straightening the sides as much as possible, (use a flat kitchen implement to press against the sides to dstraighten) Wrap tightly in plastic wrap and chill at least one hour.

Remove from fridge and cut into slices a little more than 1/4 inch thick. Cut each slice into 4-5 triangles. Lay triangles about 1 inch apart on prepared baking sheets and press down lightly with palm of hand to flatten  slightly to about 1/4 inch thick.

Bake 10-12 minutes til slightly puffed and just barely beginning to brown (they won’t feel set, but will set as they cool))

Remove from oven and let cool on pan.

Lemon Poppyseed Biscotti


Nutritional Info

Serving Size 1 biscotti

Servings 15

Calories 120

Carbs 12 grams

Protein  3 grams



2 cups almond flour

1/2 cup granulated Swerve Sweetener

2 Table poppy seeds

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1 Tablespoon lemon zest

1/4 cup melted butter

1 large egg

1/2 teaspoon lemon extract

Glaze (Optional)

1/4 cup Confectioners Swerve

1 Tablespoon freshly squeezed lemon juice



Preheat oven to 325F and line a large baking sheet with parchment paper

Whisk together the almond flour, Swerve, poppy seeds, baking powder, xanthan gum and lemon zest. Add butter, egg and lemon extract and stir until dough comes together.

Turn out on prepared baking sheet and pat into a rectangle about 5×10 inches.

Bake 25 minutes or until lightly browned and firm to the touch.

Remove and let cool at least 20 minutes.

Reduce oven temp to 250F.

Using a sharp knife, gently cut into 15 even slices.

Lay each slice cut side down on baking sheet and return to oven for 15 minutes.

Gently turn over each slice, turn off the oven and let sit inside until cool.