Healthy Homemade Mayonnaise

Author: Wellness Mama

Prep Time: 5 mins

Total Time: 5 mins

Ingredients

4 eggs yolks at room temperature

1 tablespoon lemon juice or apple cider vinegar

1 teaspoon regular Dijon mustard (or ½ teaspoon dried mustard)

Salt and pepper

2/3 cup olive oil

2/3 cup coconut oil (warm) or other healthy oil (macadamia work well)

Instructions

1.       Put egg yolk into blender or bowl and whisk/blend until smooth.

2.       Add lemon juice or vinegar, mustard and spices and blend until mixed.

3.       Slowly add oil while blending or whisking at low speed, starting with olive oil. Start with a drop at a time until it starts to emulsify and then keep adding slowly until all oil is incorporated.

4.       Store in fridge up to 1 week.

*Serves 4+

Grab n Go Pancake Muffins

Ingredients

½ cup plain whole milk yogurt

2 tablespoon unsalted butter or coconut oil, melted

3 tablespoon Swerve Sweetener or equivalent of choice (more if you like sweet muffins)

1 teaspoon vanilla extract

¼ teaspoon apple cider vinegar

1 ¾ cup blanched almond flour

½ teaspoon baking soda

¼ teaspoon salt

3 large eggs

½ cup frozen blueberries and raspberries

Instructions

1.       Preheat oven to 350F. and line 8 muffin cups with parchment liners (or grease muffin cups very well)

2.       Add yogurt, butter, sweetener, vanilla and apple cider vinegar to a blender. Then add almond flour, baking soda, and salt on top. Blend on low for 10 to 15 seconds until combined.

3.       Add eggs and blend on low for another 15 to 20 seconds, then blend on high for 20 to 30 seconds, until eggs are just incorporated into the batter.

4.       Add all but 2 tablespoon of the frozen berries to blender and stir in by hand (do not blend!). Divided batter among prepared muffin cups and then place a few remaining berries in the top of each.

5.       Bake 15 to 18 minutes, until slightly golden brown and a tester inserted in the center comes out clean. Remove and let cool in pan for a few minutes, then transfer to a wire rack cool completely.

*Serves: 8

Chocolate Chip Cookies

Author: Wellness Mama

Prep Time:10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients

2 cups Blanched Almond Flour

½ cup softened (not melted) butter or coconut oil

¼ to 1/3 cup Swerve or Pyure Organic Stevia

½ teaspoons baking soda

Pinch of salt

1 tablespoon pure vanilla extract

1 cup (or less) organic dark chocolate chips or Lilly's chocolate (Stevia) 

Instructions

1.       Preheat the oven to 350F.

2.       Mix the almond flour, baking soda, sugar and salt in a bowl. Add the softened butter or coconut oil (or a mix of both) and stir well by hand until mixed. It should form thick dough that is hard to stir.

3.       Add the egg and mix well. This should make the dough more formable and easier to mix. If needed, add a teaspoon or two of milk or water to thin. Finished dough should be easy to form.

4.       Add chocolate chips and stir by hand until incorporated.

5.       Form dough into tablespoon size ball and bake for 10 minutes or until tops are starting to be golden brown. The centers will be somewhat soft, but they will continue to harden once they are removed.

6.       Let cool at least 5 minutes and serve.

7.       Enjoy!

*Serves: 6-8

Peanut Butter Chocolate Chip Mug Cakes

Ingredients

1/3 cup peanut butter

¼ cup butter

1 cup almond flour

1/3 cup Swerve Sweetener (or 1 ½ tablespoon THM Sweet Blend)

2 teaspoon baking powder

2 large eggs

½ teaspoon vanilla extract

¼ cup water

¼ sugar-free chocolate chips

Instructions

1.       In a microwave-safe bowl, melt peanut butter and butter together until smooth.

2.       In a medium bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the eggs, vanilla extract, melted peanut butter mixture and water until well combined. Stir in chocolate chips

3.       Divided among 6 ramekins or mugs and microwave each for 1 minute, until puffed and set. Serve warm.

*Serves 6

Chocolate Ganache Frosting/Glaze

Author: Briana Thomas

Ingredients

2 ½ oz. unsweetened baker’s chocolate

2 tablespoon salted butter

2 tablespoons refined coconut oil

1/8 teaspoon salt

3-4 teaspoon truvia, powdered (or 1 ½ - 2 teaspoon THM Sweet Blend, powdered)

6-8 tablespoon unsweetened almond milk, divided.

Instructions

1.       Melt the baker’s chocolate, butter, and coconut oil together on “defrost” in the microwave in short intervals, stirring often so the chocolate doesn’t burn.

2.        Once the mixture is completely melted and smooth, add the salt, powdered sweetener, and 4 Tablespoon of the almond milk.

3.       Whisk together.

4.       Add additional 2 Tablespoon almond milk and whisk again until everything comes together and is smooth.

5.       Add an additional 2 tablespoon of almond milk if desired for a thinner glaze.

6.       Yield enough frosting to cover the top of a 9-inch cake, or enough glaze to ice about 2 dozen mini donuts (double dipped).

7.       Keep ganache at room temperature until you’re ready to ice.

8.       For best results, thoroughly chill the cake or donuts to be iced before icing.

9.       Store iced products in the refrigerator to keep the ganache firm. 

English Toffee with Macadamia Nuts

Author: Sweetie

Ingredients

¾ cup Swerve Sweetener

½ cup butter

½ Teaspoon vanilla extract

Pinch salt

2 tablespoons powdered Swerve Sweetener

½ cup sugar-free dark chocolate chips

½ tablespoon butter

½ cup toasted chopped macadamia nuts (or other toasted nuts, if you prefer)

Instructions

1.       Line a 9x13 inch pan with foil.

2.       In a medium heavy-duty saucepan over medium heat, combine Swerve and butter and stir until swerve is dissolved.

3.       Bring to a boil and cook without sitting until mixture darkens to deep amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).

4.       Remove from heat and stir in vanilla extract and salt. If the mixture appears to be separating, stir in 2 tablespoon of powdered Swerve sweetener until it comes back together.

5.       Pour mixture into prepared pan. Let cool completely.

6.       In a bowl set oven pan of barley simmering water, melt chocolate chips and butter together until smooth. Spread over cooled toffee.

7.       Sprinkle with chopped nuts and refrigerate until set.

*Serves: 12

Pecan Pralines

Ingredients

2 cups pecan halves and pieces

3 cups firmly packed light brown sugar

1 cup whipping cream

¼ cup butter

2 tablespoons Maple Syrup (see Maple syrup recipe)

1 teaspoon vanilla extract

Wax paper

Instructions

1.       Preheat oven to 350F.

2.       Bake pecan in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

3.       Cool Completely ( about 15 minutes)

4.       Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium high heat, stirring constantly.

5.       Boil, stirring occasionally for 6 to 8 minutes or until a candy thermometer registers 236 degrees (soft ball stage).

6.       Remove sugar mixture from heat.

7.       Let sugar mixture stand until candy thermometer reaches 150 degrees (20 to 25 mixtures).

8.       Stir in vanilla and pecans using wooden spoon; stir constantly for 1 to 2 minutes or just until mixture begins to lose its gloss.

9.       Quickly drop by heaping tablespoonful onto wax paper; let stand until firm (10 to 15 minutes).

Try these twists!

Chocolate-Pecan Pralines: Prepare as directed through step 2. Add 2 (1 oz) unsweetened chocolate baking squares to sugar mixture. (Do not stir) Proceed as directed in step 3.

Café au Lait Pecan Pralines: Add 2 tablespoon instant coffee granules with brown sugar in Step 2.

Pasta

Ingredients

4 large eggs

5 oz Cream Cheese

1/3 cup Psyllium Husk Powder

*Take your time to roll out the dough. Making it as uniform as possible will give you the best end product. You can store this for 4-5 days in the refrigerator.

Instructions

1.       Bring cream cheese and eggs to room temperature

2.       Preheat oven to 300F

3.       Mix together all ingredients until a dough forms.

4.       Between 2 pieces of parchment paper, roll the dough out to the size of a cookie sheet. The dough should be just under 1/8” thick

5.       Bake dough for 10 minutes, with the parchment paper on the top and bottom of it. Once done, remove parchment from the top and let cool.

6.       Once completely cool, roll the dough tightly into a large log and use a sharp knife to cut thin strips

Cauliflower Rice

Author: Libby

Ingredients

½ cauliflowers cut into pieces small enough to fit into your blender chute

1 cup coconut cream

¼ cup desiccated coconut

Dried or fresh coriander/cilantro

Salt to taste

Instructions

1.       Grate all the cauliflower using the blender.

2.       Place in a large saucepan and add the coconut cream, coconut, coriander and salt

3.       Cook on a medium/ high heat until softened, stirring occasionally to stop the coconut cream from burning

4.       Garnish with more coriander and desiccated coconut.

*This makes 6 servings 

Dark Chocolate Chia Pudding

This easy low carb chocolate chia pudding recipe can be made with either regular or dark unsweetened cocoa. It’s a simple dessert that’s super healthy too!

Ingredients

2 ½ cups almond or coconut milk

4 packets (8 teaspoon) sweetener or drops of SweetLeaf stevia to desired sweetness

¼ cups regular or dark unsweetened cocoa (I prefer dark)

½ cup chia seeds

½ teaspoon vanilla extract (optional)

Instructions

1.       Pour almond milk, sweetener, vanilla extract (optional) and cocoa in a small bowl.

2.       Mix with a fork until well combined

3.       Stir in chia seeds, and then stir every 5 minutes for the next 15 minutes.

4.       Cover and refrigerate for at least an hour.

5.       If desired, beat the pudding with an electric mixer.

*Makes 4 servings

*Serving size about 1 cup

Maple Syrup

Ingredients

¾ cup water

¼ cup Erythritol (Powdered)

1 Tablespoon unsalted butter

2 ¼ teaspoon coconut oil

2 teaspoon maple extract

½ teaspoon vanilla extract

¼ teaspoon Xanthan Gum

Instructions

1.       Heat butter in pan on low heat until browned.

2.       Add coconut oil, maple extract, vanilla extract, and powered erythritol to the melted butter.

3.       Mix thoroughly until everything is combined.

4.       Add water to dilute the strong flavors and cook down on low heat for 3-4 minutes, stirring constantly.

5.       Add xanthan gum and vigorously stir in until combined, slightly thickening the mixture

6.       Store in a bottle or container until ready to use.

*This makes 4 servings

Personal Pizza

Ingredients

Dough ingredients

0.75 oz Pork Rinds

1 tablespoon almond flour

1 large egg

1 tablespoon cream

¼ teaspoon oregano

¼  teaspoon Italian seasoning

1 tablespoon parmesan cheese

Topping

2 tablespoon alfredo sauce

3 tablespoon mozzarella cheese

1 oz. prosciutto

Small handful arugula

*Add toppings of your choice to make it your own recipe! Try ham, spinach, and cheddar cheese for a change.

Instructions

1.       Grind pork rinds in food processor until a powder is formed

2.       Combine all other dough ingredients with pork rind flour and then mix together

3.       Pour pizza base dough into a skillet and cook over medium-low heat until it is solid at the bottom. Flip the pizza and cook other side on high heat until crisp.

4.       Add toppings to the pizza, and then broil in oven for 5-7 minutes.

Low Carb Huevos Rancheros

Ingredients

Eggs

Cheese (Shredded)

Sliced Deli Ham

Salsa/Rotel

Instructions

Grease Muffin Tin well.

Place 1/2 slice ham in bottom to form a cup.

Crack 1 egg into the “Ham Cup” top with a pinch of cheese and 1 tablespoon salsa.

Bake at 350F. for about 15 minutes.

Check at about 12 minutes to see if whites are cooked.

Yolks should be soft. 

Cornbread Casserole

Ingredients

1 cup Almond Flour
1/3 cup of Coconut Flour

1 teasp. Aluminum free Baking Powder

½ teasp. Baking Soda

4 Eggs
1 lb of ground beef (seasoned)

¼ cup Butter

2 Tablespoon Sour Cream

1 Tablespoon Apple Cider Vinegar

 ½ Teaspoon Salt

¼ cup Whipping cream

¾ Teaspoon of Sweet Corn Extract

Instruction

1.       Mix wet ingredients first, then add dry ingredients.

2.       Spray Pan.

3.       Put Meat Mixture in bottom of pan.

4.       Pour batter over the meat.

5.       Bake at 350F for 15 to 20 minutes.

6.       Add Jalapenos if desired.

7.       Add Shredded cheese on top- ½ to 1 cup.

*Add side salad, or broccoli or vegetable of your choice for complete meal.

Cauliflower tater tots anyone?

Ingredients

½ large head cauliflower, coarsely d-Lite

1/3 cup sharp cheddar

¼ cup parmesan cheese grated ginger coarsely

2 Tablespoon flour

½ teaspoon salt

½ teaspoon pepper

1 egg

Instructions

Coarsely cut up ½ head of cauliflower into like ½ each floret

Place cut up cauliflower in a bowl, cover the bowl with plastic-Wrap, and microwave, on high for about 2 minutes

Process the cauliflower with the steel blade in the food processor until it finely d-Lite (But be careful not to over process so it’s starting to get pureed.) It should still be slightly bigger than rice.

Stir in the remaining ingredients and mix until it’s well-combined.

Then add one egg and mix until the mixture it mostly all with the egg.

Preheat the oven to 400F. Spray a mini muffin pan with non-Sticky Spray and use a spoon to scoop out rounded scoops of the mixture and put it in the muffin pan. Bake for 15 minutes at 400F.

Turn each tot over and put back into the oven and bake about 15 minutes on the other side

(Makes 23 small tots)

Carmel Coconut Macaroons

Makes 4 servings

Ingredients

¾ cup Almond Flour                                                                                                                          

1 ½ cup dried, shredder unsweetened coconut                                                                          

¼ cup Coconut Oil                                                                                                                             

3 tablespoon Butter                                                                                                                          

2 tablespoon Heavy Whipping Cream                                                                                          

2 tablespoon Erythritol (Swerve)

1 ½ teaspoon Vanilla Extract

1 teaspoon Maple Extract

10 drops Liquid Stevia

Pinch of salt.

*Tip: Broiling for an additional few minutes can help add a browned color to the top of the macaroons

Preparation

1.       Heat butter in a small pan under low heat. Stir this until it becomes completely browned.

2.       Stir in the heavy whipping cream, erythritol (Swerve), and maple extract and stir until fully combined.

3.       Set aside and let cool

4.       Preheat oven to 200F.

Instructions

1.       Add all other ingredients to a bowl, mix well, and then add caramel sauce on top of ingredients

2.       Mix everything together until a dough is formed

3.       To form each macaroon, gently pack dough into a rounder “measured” tablespoon and tap against hand to dislodge.

4.       Lay all macaroons on a silpat and sprinkle a small amount of shredded coconut on top.

5.       Bake for 50 minutes, or until slightly golden brown on top. 

Quick Cheesy Bread

Quick Cheesy Bread

1 1/2 Cup of Mozzarella Cheese
2 Tablespoons of Coconut Flour
1 whole egg

Melt Cheese in a Microwaveable Bowl until nice and creamy about 1.5 to 2 minutes.  Pull out and mix well....add coconut flour and whole egg mix well. Knead it into a ball onto parchment paper sprayed with oil Put dough on sprayed oil parchment paper. Add sprayed 2nd parchment paper on top of dough.....using rolling pin roll out to about 1/4 inch thick all over.

Cut into bread stick lengths place on cookie sheet with sprayed parchment paper... I just use the top paper I used to roll out dough....

Cook at 350 degrees for about 10 to 12 minutes ends will start to turn brown.  Turn off oven let set in oven for about 3 to 5 minutes......take out and brush melted butter, then sprinkle garlic, sea salt...Then serve and enjoy....

This same recipe can be used for multiple uses....you can make stuffed meatballs, pizza, sandwich bread, cinnamon rolls etc....

stuffed cheesy bread meatballs...

Pumpkin Cheesecake

Pumpkin Cheesecake

A creamy pumpkin cheesecake made with healthy real-food ingredients and minimal sweetener!

Author: Wellness Mama

Recipe type: Dessert

Serves: 6-8

Ingredients

• Crust
• About 1 cup of almonds, pecans or hazelnuts, finely powdered in blender or food processor
• 2 Tablespoons of coconut oil or butter
• 1 egg
• cinnamon to taste
• honey or stevia to taste
• Filling
• 12 ounces pumpkin puree (about 1.5 cups of homemade or about 1 can store bought)
• 2 Tablespoons of coconut oil
• 2 (8 ounce) packages of cream cheese at room temperature
• 3 eggs
• 1 tsp pumpkin pie spices (to taste) or 1 tsp cinnamon and a sprinkle each of nutmeg and cloves
• 1 tsp vanilla (optional)
• stevia or honey to taste (I used 2 tsp of powdered stevia leaf from the garden)
• [Note: The above recipe can be doubled to fit in a 9x13 baking dish]

Instructions

1. Preheat oven to 375 degrees.
2. Finely powder the almonds or pecans in food processor or blender.
3. Mix with cinnamon, stevia, egg and coconut oil and use hands to press into bottom of pie pan.
4. Put in heating oven for 10-15 minutes until crust is slightly toasted.
5. In the meantime, mix the pumpkin puree, cream cheese, spices, coconut oil, eggs, vanilla, and sweetener (if using) with a mixer or immersion blender (or just throw in a blender).
6. When crust has started to toast, remove from oven and pour filling into pan.
7. Return to oven and cook for 35-45 minutes or until top doesn't wiggle in center and starts to slightly crack on sides.
8. Remove and let cool.
9. Chill at least 2 hours or overnight before serving.

Pumpkin Pie

Pumpkin Pie

The holidays are fast approaching. I want to provide lots of healthy options so we all can avoid the typical 15 pound weight gain that occurs with most Americans from Halloween through New Years.

I really liked the flavor of this pie. The coconut milk gives it an awesome flavor. What is in the evaporated milk anyway…yikes!

“HEALTHIFIED” PUMPKIN PIE
CRUST:
3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 cup coconut oil or butter
1/2 cup Just Like Sugar (or Swerve)
1 tsp stevia glycerite
1/4 tsp Celtic sea salt
1 egg

FILLING:
1 (15 ounce) can pumpkin
1 cup Coconut Milk (OR 1 cup cream cheese)
1 tsp pure vanilla or maple extract
1/2 tsp ground cinnamon
1/2 tsp Celtic sea salt
1/4 tsp ginger
1/4 tsp nutmeg
3/4 cup Swerve (or  Just Like Brown Sugar)
2 tsp gelatin
1/4 cup hot water

CRUST: Preheat oven to 325 degrees F. Grease a 9 inch pie pan. In a medium bowl, mix ingredients. NOTE: Just Like Sugar is 96g fiber/cup; do not add to “melted” butter. This will cause it to gel up and get hard. This will be a thick pie dough, press onto bottom of pie pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.

FILLING: In large mixing bowl, dissolve gelatin in 1/4 cup boiling water. Combine pumpkin, coconut milk, cinnamon, maple flavoring, ginger, nutmeg, Swerve and salt; mix into the gelatin. Pour into pie shell. Cover the edges of the pie with aluminum foil (otherwise it will burn). Bake at 350 degrees F for 70 minutes or until set in the middle.

Top with whipped cream or coconut cream and enjoy! Store covered in refrigerator.

NUTRITIONAL COMPARISON (per slice, serves 8):
Using traditional Evaporated Milk: 398 calories, 18g fat, 2g protein, 39.5 carbs, 3 fiber (36.5 effective carbs)
“Healthified” Pie with Coconut Milk = 291 calories, 26.9g fat, 4.7g protein, 10g carbs, 4.6g fiber (5.4 effective carbs)
“Healthified” with Cream Cheese = 322 calories, 29g fat, 6.2g protein, 9.4g carbs, 3.9g fiber (5.5 effective carbs)

by Maria Emmerich

Easy Peasy Breadsticks (keto approved)

Breadsticks

• 1 1/4 cups shredded mozzarella (140 grams)
• 1 egg
• 2 tbsp's coconut flour
• 1 tbsp heavy cream

Garlic Parmesan Butter

• (disclaimer: I eyeball this part. Make sure that when you mix the cheese into the butter that it makes a sort of thick paste.)
• 2 tbsp butter
• 1-2 tbsp parmesan cheese
• Garlic powder or minced garlic to preference

Instructions

• 1
  Preheat oven to 350 degrees
• 2
  Melt cheese in microwave making sure to not overheat.
• 3
  Add egg, cream, and coconut flour.
• 4
  You can add any spices you want at this point but I find it's just as easy to top with garlic butter after they are baked.
• 5
  Knead your dough until the coconut flour/egg mixture is totally incorporated and roll out between two sheets of parchment paper. (If you have trouble with the dough reheat for 5-10 secs. until it easily comes together and is easy to roll out.)
• 6
  With a pizza slicer slice into strips (about 6 strips) and bake for 10-15 minutes on the parchment paper.
• 7
  Melt butter and mix with parmesan cheese and garlic.
• 8
  Top with garlic butter and parmesan cheese.

Notes

• No sugar added pasta or pizza sauce goes great with this for dipping!
• Serves 1
• 737.8 calories, 57.6 grams fat, 12.9 grams carbs, 6 grams fiber, 6.9 net carbs per serving
• Share (serves 2)
• 368.9 calories, 28.8 grams fat, 6.4 grams carbs, 3 grams fiber, 3.4 net carbs
• by Up Late Anyway

Peanut Butter Fat Bombs

Peanut Butter Fat Bombs

INGREDIENTS

• Chocolate Layers
• 4 ounces unsweetened baking chocolate
• 6 ounces salted Kerry Gold Butter, soft
• ½ cup Swerve Confectionate (or your favorite powdered sweetener)
• ½ teaspoon vanilla
• ½ teaspoon Stevia Glycerate
• 
  
• Peanut Butter Layer
• 1 cup peanut butter***
• 4 ounces salted Kerry Gold Butter, soft
• 2 tablespoons Swerve Confectionate (or your favorite powdered sugar re-placer)

INSTRUCTIONS

1. Spray mini muffin pans or use mini cupcake paper cups. It does not need to cover all 4 sides, just the bottom and up two opposite sides. The baking spray helps it stick to the pan.
2. Finely chop the chocolate and begin melting it in a double boiler for best results.
3. Put the 6 ounces of butter in a medium bowl and add the Swerve confectionate sifting it into the bowl. With a hand mixer, mix the the two ingredients until the sweetener begins to dissolve.
4. Check the chocolate. Add the chocolate, vanilla and stevia glycerate to the butter and beat until fluffy and almost mousse-like in consistency. This will take several minutes. Spread ½ teasp in bottom of paper cups or pan.
5. In a small bowl, add 1 cup of peanut butter and the 4 ounces of Kerry Gold Butter and blend it together with a hand mixer. Sift the 2 tablespoons of sweetener into the peanut butter mixture and whip until nice and light. Spread all of the peanut butter on top of the chocolate layer and place into the freezer for 5-10 minutes or until slightly firm to the touch.
6. Spread the last layer of chocolate on top of the peanut butter layer and refrigerate over-night. Store in an air tight container in the refrigerator.

NOTES

*** Use your favorite nut or seed butter
Nutrition for 16 servings: Calories: 260, Fat: 27, Carbohydrates: 5, Fiber 2, Protein: 5. 3 net carbs

by Mom can I have that

Sugar Free Pumpkin Chocolate Chip Cookies Low Carb

Sugar Free Pumpkin chocolate Chip cookies Low Carb

Ingredients

• 2 eggs
• 3/4 cup Swerve or another granulated sugar free sweetener
• 1/2 cup pumpkin puree
• 1/2 cup butter, softened
• 1/2 tsp vanilla extract
• 1/2 tsp vanilla stevia
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1 tsp baking powder
• 2 tbsp coconut flour
• 1/4 cup ground flaxseed
• 1 1/4 cup ground sunflower seeds (which is 1 cup raw, unsalted sunflower seds)
• 1/2 cup sugar free chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. In a stand mixer, add the eggs, Swerve, pumpkin, butter, vanilla extract and vanilla stevia until smooth.
3. Whisk the salt, cinnamon, ginger, nutmeg, cloves, baking powder, coconut flour, flax and sunflower seed flour.
4. Pour the dry into the wet ingredients in the mixer. Mix until smooth.
5. Pour in the chocolate chips and stir on low.
6. Use a cookie scoop and make 24 cookies.
7. Place on a greased baking sheet or lined wiht parchment or silpat.
8. Bake 20-22 minutes.

Notes

Net Carbs for 2 cookies: 7.1g

by www.sugarfreemom.com