Category: 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.


Blueberry Breakfast Bars


Serves 12

Calories 120

Net Carbs 3 grams

Protein 3 grams



1 cup blueberries

2 Tablespoons water

1/4 cup Swerve, Confectioners

1/4 teaspoon xanthan gum


1 1/2 cups almond flour

3/4 cup shredded coconut

1/2 cup Swerve, Granular

2 Tablespoons coconut flour

1/2 teaspoon salt

6 Tablespoons butter, melted

1/2 teaspoon vanilla extract



1-Combine blueberries and water in a saucepan and bring to a boil for about 10 minutes until berries can be easily mashed and mash them up a bit.

2-Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.


1-Preheat oven to 350F

2- Whisk together the almond flour, coconut, sweetener, coconut flour and salt. Stir in the melted butter and the vanilla extract til dough begins to clump together.

3- Press half the mixture firmly into the bottom of an 8×8 pan. Bake 10 minutes then remove  from oven and let cool 10 minutes. Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere.

3- Bake another 20-25 minutes, til golden brown and bubbly. Remove and cool completely.


Pumpkin Spice Snickerdoodles

Serves 15 / 1 cookie each

Calories 80

Net Carbs 1 gram

Protein 3 grams

1 1/2 cups almond flour

1/3 cup Brown Swerve

3/4 teaspoon pumpkin pie spice

1/2 teaspoon cream of tarter

1/2 teaspoon baking soda

1 large egg

3 Tablespoons pumpkin puree

2 Tablespoons butter, melted

1/2 teaspoon vanilla extract

1 Tablespoon Swerve Granular

1 teaspoon ground cinnamon


Preheat oven to 350 F and line a cookie sheet with parchment or a silicon mat.

Whisk together Swerve Brown, pumpkin pie spice, cream of tarter and baking soda.

Stir in the egg, pumpkin puree, butter and vanilla til dough comes together.

Whisk Swerve Granular and cinnamon together.

Roll into 1 inch balls and roll in cinnamon Swerve mixture.

Place on cookie sheet about 2 inches apart and mash down with the heel of your hand to about 1/2 inch thick.

Bake 10-15 minutes until cookies are puffed and just barely firm to the touch. They will still be quite soft but will firm up as they cool.

Remove and let cool completely on the pan.

Chocolate Peppermint Snowball Cookies


Serves 12, 2 cookies each

Calories 160

Net Carbs 1 gram

Protein 3 grams


1/2 cup butter

1/2 cup Swerve Confectioners, (plus more for coating)

1 3/4 cups almond flour

1/4 cup cocoa

1/2 teaspoon salt

1 teaspoon peppermint extract


Preheat oven to 325 F

Line a baking sheet with a silicon mat or parchment paper

Beat Swerve and butter til light and fluffy.

Add almond flour, cocoa, salt and peppermint and beat til dough comes together.

Roll dough into 1 inch balls and set on baking sheet.

Bake until firm to touch, about 15 minutes.

Remove and cool 15 minutes.

Put about 1/4 cup Swerve Confectioners in a bowl and roll cookies in the powdered sweetener.


Sugar Free Triple Chocolate Scones

Serves 8

Calories 280

Net Carbs 3 grams

Protein 8 grams


1 2/3 cups almond flour

1/3 cup cocoa

1/3 cup Swerve granular

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup sugar-free chocolate chips

2 large eggs

1/4 cup butter, melted but not hot

1/2 teaspoon vanilla


1/4 cup heavy cream

1 ounce unsweetened chocolate, chopped

2 Tablespoons Swerve Confectioners


Preheat oven to 335

Line baking sheet with parchment paper or silicone mat

Lightly grease with oil

Whisk together almond flour, Swerve, baking powder and salt. Stir in chocolate chips.

Add eggs, butter and vanilla and stir til dough comes together.

Transfer dough to baking sheet and pat out into 8 inch circles.

Cut into 8 equal wedges and carefully lift and space around sheet.

Bake 20-30 minutes til tops are firm. Remove and cool completely.

For drizzle pour cream into small microwave safe bowl and heat til bubbling. Add chopped chocolate and let sit 3 minutes to melt. Add Swerve and whisk to smooth.

Drizzle over scones.

Low Carb Chocolate No Bake Cookies


These cookies have only 7 grams of carbs per serving. Similar chocolate no bake cookies made with sugar have anywhere from 18-25 grams per serving. Get your fix and save those  carbs wasted on sugar for real food!

Serves 9

Calories 140

Carbs 7 grams

Fiber 2 grams

Protein 3 grams


1/8 cup solid coconut oil

1 ounce unsweetened baking chocolate

3 Tablespoons Swerve Confectioners Powder

2 Tablespoons Unsweetened Peanut Butter, or whatever unsweetened nut butter you prefer

1 teaspoon Vanilla Extract

Pinch of salt

1/2 cup unsweetened Coconut, shredded

1/2 cup almonds. slivered


Melt the coconut oil and chocolate together in a double boiler until fully melted.

Add nut butter and combine.

Remove from heat and whisk in Swerve.

Stir in salt and vanilla.

Mix in coconut and almonds.

Drop onto parchment paper.

Refrigerate until hard.



Sugar Free Peanut Butter Chocolate Chip Cookies


First, who does not like a good cookie? How about a tasty cookie that you can eat that is also not a threat to your waist line? That is unless you eat and entire batch, and maybe not even then…

I have heard it said that sugar free cookie, brownie and cake recipes do not translate well tasty snacks. Well, I beg to differ on this reason for a few reasons. First, I would never post a recipe that I do not enjoy. Next, I find that the sugar alcohol Erythitol which is sold under the brand name Swerve makes awesome desserts. While Swerve is about 60% as sweet as refined sugar, I find this to be a good thing as I actually find the sweetness of sugar to be rather sickening for me since I have been totally sugar free for well over a year now. What I love about desserts and treats made with Swerve is I can enjoy a cookie, brownie or slice of cake while never worrying about the sugar cravings which would come later if they had contained it. My blood sugar and insulin levels do not get out of whack and I find it much easier to use moderation when eating sweet treats made with Swerve.

This recipe makes 8 gooey, chewy, and delicious cookies:

Per cookie: 145 calories, 5g carbs, 11.5g fat, 2.75g fiber and 5.6g protein

  • 2 tbsp melted butter
  • 2 tbsp Unsweetened natural peanut butter
  • 1/2 cup Brown Swerve or Swerve granulated
  • 1 egg
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar free chocolate chips
  1. Preheat oven to 350*F.
  2. In a medium bowl mix melted butter, peanut butter, Swerve, and egg until very smooth, set aside.
  3. In a separate bowl, mix almond flour, baking powder, baking soda and salt until well combined.
  4. Add flour mixture to butter mixture and mix until combined.
  5. Add chocolate chips to combined mixture and stir until just incorporated.
  6. Roll dough into 8 large balls and place on parchment lined baking sheet.
  7. Bake for about 15 minutes or until browning around the edges. Allow cookies to cool completely before digging in.


Double Ginger Banana-Almond Oatmeal Cookies

Be careful with this oatmeal cookie recipe. It’s so good your grandma may never bake cookies again unless you get her to bake these with you.

This recipe makes 20 cookies, more or less. Calorie and macros given is based on 20.

Calories: 94 Weight Watchers Points: 2

8.5g carbs, 6g fat and 2.6g protein

  • 2 overripe bananas
  • 1 1/2 cups old fasioned oats
  • 2 tbsp almond meal
  • 2 tbsp coconut oil
  • 1 egg yolk
  • 2 tsp fresh grated ginger
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup almonds
  • Coconut sugar (optional)
  1. In a bowl, combine bananas, oats, almond meal, coconut oil, egg yolk, fresh and ground ginger, cinnamon and salt. Beat with a mixer on medium speed for 2 minutes. Stir in almonds. Let dough stand for about 10 minutes to thicken.
  2. Meanwhile, preheat oven to 375F. Line 2 large baking sheets with parchment paper. Spoon heaping tablespoons of the dough ont the prepared sheets: press dough down slightly to flatten. I desired, sprinkle with coconut sugar. Bake for 15 to 18 minutes or until slightly browned around the edges. Let cool on baking sheets for 2 minutes, then transfer to wire rack to cool completely.

As an alternative recipe, simply prepare the recipe as above, except omit the fresh ginger, ground ginger, and cinnamon. Stir in 1 cup chopped 70% cacao dark chocolate with the sliced almonds.

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