Category: Cookies

Lemon Poppyseed Biscotti

screenshot_20190915-611201667585415532086435.png

Nutritional Info

Serving Size 1 biscotti

Servings 15

Calories 120

Carbs 12 grams

Protein  3 grams

Ingredients

Biscotti

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

Instructions

Biscotti

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.

 

Advertisements

Peppermint Meringues

screenshot_20190915-0139163403838772376648930.png

Nutritional Info

Serving Size 1 Meringue

Servings 20

Calories 5

Net Carbs 0

Protein 1 gram

Ingredients

4 egg whites, room temperature

6 Tablespoons Swerve Confectioners

1/2 teaspoon peppermint extract

1/4 teaspoon cream of tarter

1/8 teaspoon salt

6 drops red food coloring

Instructions

Preheat oven to 250F and line two baking sheets with parchment paper

In a clean, dry bowl, combine egg whites, Swerve, extract, cream of tarter and salt.

Beat on medium  high til stiff peaks form and mixture becomes glossy. DO NOT BEAT TIL STIFF.

Brush 1-2 drops food coloring down the sides of a pastry bag fitted with a large tip.

Fill bag with egg white mixture and pipe into desired shape.

Bake 18 minutes, then reduce oven temperature to 200F and bake another 15-18 minutes.

Turn off oven and without opening door, let meringues sit inside for 2 hours til crisp.

Remove and carefully peel off parchment.

 

Blueberry Breakfast Bars

screenshot_20190911-0258424067104036098164487.png

Serves 12

Calories 120

Net Carbs 3 grams

Protein 3 grams

Ingredients

Filling

1 cup blueberries

2 Tablespoons water

1/4 cup Swerve, Confectioners

1/4 teaspoon xanthan gum

Crust

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

Instructions

Filling

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.

Crust

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
Ingredients

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

Instructions

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

screenshot_20190903-183351368152352222322319.png

Serves 12, 2 cookies each

Calories 160

Net Carbs 1 gram

Protein 3 grams

Ingredients

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

Instructions

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

Scones

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

Drizzle

1/4 cup heavy cream

1 ounce unsweetened chocolate, chopped

2 Tablespoons Swerve Confectioners

Instructions

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

screenshot_20190611-1119518435367311575124211.png

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

Ingredients:

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

Directions:

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.

 

 

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.

NOTE: For a bit of house cleaning, I have a few things in work for you, some are already implemented, some are in work. I have a slight technical difficulty with the Calorie Calculator emailing the calorie numbers. This glitch is in work to be fixed. However, the rest of the functions are working most excellent.

We have added a Subscription tab where you can be notified by email with every new article or recipe.

We have a fully functional Search tab where you can enter key words of interest and automatically get the links for any one of our hundreds of articles and recipes. Want to know about stress reduction? Weight training and fitness? Nutriton? Specific recipes? Just enter key words for the topic. Not finding what you are looking for and want to see an article or a recipe creation, then drop us a comment on another article or recipe, or, you can make a request through our contact menu.

I have placed a chart under the Calorie Calculator Pro menu which gives you caloric expenditures for several exercises. This is for your basic reference in order to have an idea of how many calories specific exercises and other activities burn. Improvements are in work.

In work, I am building a data base of calorie and macronutrients for food and drink. Currently, I have over 500 food and drink items compiled and am building a data base which I will be able to expand on over time in order to keep the blog updated with constantly with additional items. This will be up soon under it’s own menu tab.

Brenda Sue and I are working hard to bring you the best nutrition and fitness blog available. Comments, questions and suggestions are always encouraged, welcome and will be answered.

God Bless,

David

Sugar Free Chocolate Cookies

I love chocolate and still enjoy it plenty even though my diet is entirely sugar free. In trying to dispel the myth that you can not still enjoy a sweet treat on occasion hile being sugar free, I share recipes I have either found and modified to be sugar free, along with recipes which are entirely my own creation. This recipe is most excelent as these delicious sugar free cookies will really get chewy after they have cooled.

Note: Be sure to let them cool about ten minutes before removing from the cookie sheet after removing them from your oven as the almond flour takes a little time to firm up. Also, to step the flavor enjoyment up a few nothes, feel free to add sugar free chocolate chips and or chopped pecans to the recipe.

  • 8 ounces sugar free chocolate chips
  • 4 tbsp extra virgin coconut oil
  • 2 eggs
  • 2/3 cup Swerve granulated sugar substitute
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup almond flour
  • 2 tbsp unsweetened cocoa powder
  • 1/2 cup sugar free chocolate chips or chopped pecans, or 1/4 cup each (optional)

1. Preheat oven to 370F.

2. Prepare a cookie sheet with parchment paper.

3. In a small mixing bowl, add the 8 oz sugar free chocolate chips and melted coconut oil. Then melt the chocolate chip and coconut oil mixture in the microwave in 20 to 30 second increments. Be sure to stir between increments to ensure chocolate chips are thoroughly melted.

4. In a medium mixing bowl, beat eggs, swerve, vanilla, baking powder and salt together. Next, pour in the melted chocolate mixture. The mixture will thicken some and stay shiny, this is what you want.

5. Add in the almond flour and unsweetened cocoa powder and mix until thoroughly incorporated. The batter will thicken and look like brownie batter, thick but still somewhat runny. Now stir in your pecans and or extra chocolate chips if desired.

6. Spoon out the batter on the prepared cookie sheet. This recipe should make 12 large cookies. Be sure to leave good space between the cookies as they will spread out during cooking.

7. Bake 10 to 14 minutes until the edge is cooked and the center is still soft. 12 minutes seems to be best in my oven, for a brownie like consistency, but times can and will vary.

8. Remove the cookie sheet from the oven and let set for 10 minutes on the sheet before removing.

9. Transfer your cookies to a cooling rack with a spatula and allow to cool further. This is a must when baking cookies with almond flour as there is no gluten in the almond flour.

Each cookie is 201 calories if you make 12 out of the recipe. They provide 18.8g fat, 8g carbs, 3.8g protein and 6.7g dietary fiber

AT DAVID”S WAY WE EXPLODE THE MYTH THAT GOING SUGAR FREE MEANS NOT ENJOYING LIFE!

Sugar Free Graham Crackers

screenshot_20181118-211256~3-18142245169902100477..jpgSo many recipes call for graham crackers.  Here is a sugar free version.  Stay tuned for a sugar free cheesecake to pour into a graham cracker crust!  In the meantime, you can use any sugar free pudding or pie filling to make something delicious or just eat them as is with milk or coffee. YUM!

Serves 8

265 calories

7 grams protein

43 grams carbs

7 grams fat

*************************************************************************************

2 cups graham flour

1 cup all purpose flour

1/2 t. baking soda

1 teaspoon baking powder

1/2 stick butter softened

1/2 cup Swerve brown sugar alternative (found online)

1/3 cup carob molasses (found online)

1 teaspoon vanilla extract

1/2 cup milk

1 t. cinnamon

Sift flours and set aside

Cream butter, brown sugar replacement and molasses alternative and stir in vanilla.

Mix in the dry ingredients and add the remaining ingredients and milk.

Cover and refrigerate for at least 30 minutes.

Preheat oven to 350.

Roll dough on parchment paper slightly larger than baking pan.

Cut into squares and try to pull the sides apart while you cut.

Bake 15-18 minutes, remove from oven and allow to cool on a rack.