LOW CARB PEANUT BUTTER COOKIES AND OR COOKIE CRUST and Coconut Cheese Cake. 

1 cup of Natural Peanut Butter (non Hydrogenated)

1 whole egg

3/4 cup of blanched almond flour

3 Tablespoons of PB2 powder

1 teaspoon baking Soda

1/2 teasp of Xatham gum

1/2 cup of butter

3/4 cup of Swerve or Pyure Sweetner

1/4 Teasp of Sea Salt

1 teasp of Vanilla Flavoring

Heat oven to 350 degrees.  Spray cookie sheet with coconut oil or equivilent.

Mix room temperature butter until creamy add vanilla, sweetener, egg,  salt baking powder, almond flour. Mix until dough consistency.  Place in refrigerator for about 20 minutes to get mixture cool and dough like.... Then  in about a 1 inch ball place on cookie sheet then press gently across dough with a fork.  Place in pre-heated oven and cook for about 12 to 14 minutes until golden color...

I took the same recipe above and pressed into my cheese cake pan for the crust of my Coconut Cheese Cake bites  cooked cookie crust in mini muffin pan for about 5 minutes at 350F.  Take out of oven Add about 1  teaspoon (adjust amount by size of muffin pan you use) of Cheese Cake mixture on top of cookie put back in oven for about 20 minutes until the cheese cake feels firm to touch...

Recipe below for the coconut cheese cake and pictures on how it was used...The day that I made these.  I put some of the cookie crust in a mini muffin pans to create the bites.  The rest was spread even in my cheese cake pan....below is the recipe for the Coconut Cheese Cake mixture that I spread between the two.  However if you choose just to make the cake you will get a very nice thick cheese cake or one that is a little thinner if you use part of the recipe for cheese cake bites.  Your choice to be used however, you like...

Coconut Cheese Cake

Cream Cheese (3 8-ounce packages), softened

3/4 to 1 cup Swerve of Pyure Sweetener, depending on how sweet you like it

3 large eggs, room temperature

2/3 cup full fat coconut milk (canned), room temperature

1/2 tsp vanilla extract

1/2 tsp coconut extract

• Reduce oven temperature to 300F.
• In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.
• Beat in eggs one at a time, scraping down sides of bowl and beaters as needed. Then beat in coconut milk, vanilla extract and coconut extract until smooth.
• Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.
• Place springform pan on a cookie sheet and place on the center rack on the oven. On the rack below, place a large baking dish filled with water.
• Bake 1 hour 30 minutes to 1 hour 45 minutes, Use less time if you divided recipe between cheese cake bites and cake approximately 1 hour or until edges are set and center just barely jiggles when shaken. Remove and let cool completely.
• Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 3 or 4 hours.

Topping:

In a large bowl, beat whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.

Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).

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