Category: Cookies

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.




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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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


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.

Sugar Free Sugar Cookies


These cookies are sweetened with Swerve and there is no aftertaste! You can serve these to the whole family with confidence that everyone will enjoy them.

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 48

Calories: 50


1 cup butter softened

1 cup Swerve or 3 Tablespoons powdered stevia

1 teaspoon vanilla extract

1/2 teaspoon liquid vanilla stevia

2 eggs

2 1/2 cups whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt


Preheat oven to 350 degrees

Blend butter, swerve, or powdered stevia, vanilla extract and vanilla stevia in a standing mixer.

Beat on medium for 3 minutes

Beat in eggs

Combine dry ingredients

Gradually add to mixer with speed reduced

Roll Tablespoons of batter and flatten and bake 10 minutes on a parchment lined baking sheet

(To make cut out cookies, spread between plastic wrap and roll to 1/4 inch thickness and use cookie cutters to shape)

Cool completely before frosting with sugar free frosting

Calories 50

Fat 2.3 grams

Carbs 10 grams

Protein 1 gram


1/2 cup butter softened

1 cup Confectioner’s Swerve or powdered erythritol

1 teaspoon almond extract

2 Tablespoons milk

Blend, adding milk as needed to desired consistency

Calories 35/ounce (Makes 10 ounces)

Fat 4 grams

Carbs 0.1 gram

Protein 0.1 gram

Low Carb Oatmeal Cookie

If you want to take a plate of cookies to a family gathering, yet do not want to worry about loading up on carbs, here is a good recipe for you to try out. At 111 calories per cookie, you would still not want to eat a lot of them, but a couple are not going to hurt you as the carbs that are in them are going to fiber content of the oats, nuts and almond flour. The fiber content and lack of sugar will keep you from blood-sugar and insulin spikes that come from traditional cookies.

  • 1/2 cup pecans, chopped
  • 1/2 tbsp cinnamon
  • 3/4 cup all purpose flour
  • 1 1/4 cup almond flour
  • 1 cup rolled oats
  • 1 large egg
  • 1/2 cup Sukrin Gold (brown sugar substitute)
  • 1 stick unsalted butter, softened

1. Preheat the oven to 350F. Line 2 cookie sheets with parchment paper.

2. In a large bowl, mix together well the butter and Sukrin Gold. Add the egg and continue mixing. Stir in the the almond flour, oats, cinnamon and pecans, then sift in the all purpose flour. Stir until well combined.

3. Shape tablespoons of the mixture into balls and place about 1 inch apart on the cookie trays. Use a spoon and press each down slightly and then bake for 10 to 12 minutes, or until golden. Rotate the cookie sheets once during cooking. Transfer to wire rack when done and repeat with any remaining dough.

This recipe should yield 24 cookies at 113 calories each, and 6.8g carbs, 8.9g fat, 2.6g protein with 1.4g dietary fiber.