Sugar Free Slice and Bake Sugar Cookies (dairy free, nut free, egg free, gluten free)

Sugar Free Sugar Cookies (lowcarb, gluten free, dairy free, egg free, nut free)
Sugar Free Sugar Cookies (lowcarb, gluten free, dairy free, egg free, nut free)

Solid cookies that hold together, look pretty and come together in a snap.

Oh my…pretty psyched for these. With the list of everything NOT in them…you’d think they were made of air. They’re not though…but they have a great shortbread texture with a pretty traditional sugar cookie flavor. Delicous!

Slice and Bake Sugar Cookies (dairy free, nut free, gluten free, egg free, low carb)
Makes 11-13 cookies, depending on your rolling

1/2 cup melted coconut butter
1/2 cup melted coconut oil (refined for a less coconutty taste)
1/3 cup Erythritol
1/2 tsp English Toffee Liquid Stevia
1/4 tsp Better Stevia Glycerite
1 ripe banana
1/2 cup coconut flour
1 tsp Great Lakes Unflavored Beef Gelatin – red can
pinch of sea salt

Blend all ingredients except coconut flour and the gelatin using a hand mixer. Sprinkle the gelatin evenly across the batter and mix again. Sift in the coconut flour and mix well.

Allow dough to sit for approximately 10 minutes.

Roll into a log in parchment paper. Using a sharp knife, cut into 1/2 inch cookies, place on a parchment lined cookie sheet, add dye free sprinkles, should you so choose, and bake for approximately 16-18 minutes, or until sides and bottoms turn golden brown.

Allow to cool completely on pan and then for best texture, refrigerate overnight.

Nut Free Double Chocolate Cookies (Low Carb)

Double Chocolate Coconut Cookies {crisp and nut-free!}

 

Low Carb Double Chocolate Coconut Cookies that grain-free, gluten-free, dairy-free, keto

Low-Carb Crisp Double Chocolate Coconut Cookies {grain-free, gluten-free, dairy-free, keto}

Another cookie recipe? Yes, my friends. This one is crisper and solid enough to pack for a picnic. The kids loved it, as did my hubby and I. They’re also good (although not “double” chocolate) if you leave the chocolate chips out.

1 cup pumpkin seeds, ground (measured before grinding)
1/2 cup coconut flour, measured before sifting, then sifted
3/4 cup Erythritol Sweetener
1 tsp English Toffee Liquid Stevia
1 cup Virgin Coconut Oil or butter (melted)
1/4 cup yellow squash puree (raw) or greek yogurt
1 Tbsp vanilla
pinch salt
3 Tbsp Raw Cacao Powder
1/2 tsp baking soda
1/2 tsp guar gum
2 eggs
1 cup bittersweet (or sugar free) chocolate chips
1 cup Unsweetened Medium Shredded Coconut

Preheat the oven to 350 and line a baking sheet with parchment.

Blend everything except the chocolate chips and coconut flakes with a hand mixer.  Once combined, add chocolate chips (if using) and coconut flakes. They would also be good with some chopped pecans/walnuts or almonds (if you don’t have to be nut-free.

Drop by rounded tablespoons onto your parchment lined baking sheet and flatten a bit for a crisper cookie, or leave rounded for more of a cookie ball. They don’t spread much 🙂

Bake for 9-12 minutes, or until set in the middle. Allow to cool completely before you try to remove them to a cooling rack or airtight container. They are fragile initially, but once then cool, they are very sturdy.

*You can freeze the dough, uncooked so that you can have hot, fresh cookies anytime. Just add a couple minutes to the cooking time and cook right from frozen. To do this, simply follow thru the steps before putting in the oven, and instead put your parchment lined baking sheet in the freezer to allow the cookies to freeze separately for a few hours. Remove and put them in a freezer bag, then you can make instant low carb cookies…like refrigerator dough that won’t kill your diet!

KETO Coconut Butter Breakfast Batter (Waffles and Pancakes)

Coconut Butter Breakfast Batter Waffles (gluten-free, grain-free, nut-free, low-carb, keto)
Coconut Butter Breakfast Batter Waffles (gluten-free, grain-free, nut-free, low-carb, keto)

Coconut Butter Breakfast Batter Waffles       (gluten-free, grain-free, nut-free, low-carb, keto)

For some reason, very few recipes satisfy me for thinking that I can’t make them better, so I tinker and try new things, almost every time. (For example, I posted a wonderful waffle recipe 2 weeks ago. Oops. It’s still really good, just more ingredients, and a little different flavor) Every once in awhile I hit the recipe holy grail, and then I stop. For this breakfast batter (I’m calling it that because it makes equally delicious, low-carb/keto waffles and pancakes), there is only one flaw. It doesn’t create a crisp outside. However, the pros to this batter are numerous. The flavor IS. SPOT. ON. Seriously, I’ve made quite a few successful waffles and pancake recipes and this one takes the {pan}cake. Haha. It’s too early for jokes, but not too early for waffles. In my opinion, it’s never too early for waffles. In addition to perfectly flavored and sweetened waffles and pancakes, the texture is great, if you can get past the lack of crispness. Without the addition of any syrup or topping, the texture and flavor remind me exactly of waffles or pancakes that have been smothered in syrup, and absorbed all that delicious flavor. But, “dry”. Soooo, these are perfectly portable. Last, but not least, there are only 7 ingredients. This is a score in my book where I always have two little “helpers” that are very helpful at making kitchen messes. This recipe comes together quickly and because of it’s versatility, you can make both pancakes and waffles at the same time, cutting your cooking time in half.

I could go on and on in my Ode to my Low Carb Coconut Butter Breakfast Batter, but alas, Backyardigans is almost over and that means I have to go be a Mom…so here’s the recipe! Try it…you’ll like it, I can almost guarantee it!

Low Carb and Keto Coconut Butter Breakfast Batter (for waffles and pancakes)
{low-carb, grain-free, gluten-free, nut-free, keto}

12 oz (1 cup) coconut butter
½ cup butter
8 oz cream cheese
6 large eggs
5 droppers full English Toffee Liquid Stevia
2 tsp baking powder
1/3 c Erythritol Sweetener

Preheat waffle iron (or non-stick skillet for pancakes*)

Melt the coconut butter (blended coconut, NOT coconut milk or cream, I use homemade but it is sold as coconut manna or coconut butter), butter and cream cheese. Stir until smooth. Blend remaining ingredients into coconut butter mixture. I used a vitamix, but as long as everything is melted, a hand mixer or regular blender should work fine.

Bake in your waffle iron or skillet. For waffles, allow to continue cooking for a few minutes past when the machine tells you they are done. Remove carefully and allow to cool for a few minutes, as they do crisp up a teeny-tiny bit. For pancakes, make sure your pan is hot…then a couple minutes per side is sufficient. When you flip them, push them down a little bit to ensure the bottom touches.

I like them dry. They taste like they are syrup drenched…my 3 year old, however, is a bit obsessed with maple syrup and enjoyed them like that 🙂 A sugar free syrup might make them a bit too sweet, and I would omit the erythritol if I was planning on using a syrup or topping.

PS I plan on tinkering with this recipe to see if I can make it crisp up a bit. 🙂

PPS I don’t get paid to keep this blog. I have added some affiliate links to Amazon to products that I personally buy and use from Amazon, in case you have difficulty sourcing some of the specialty ingredients that make living a low-carb, keto or gluten free lifestyle easier. I may receive a small percentage of compensation from Amazon, should you access these links in my ingredient lists and purchase the items I recommend. This costs you nothing, and typically I have found the cheapest options. If you like what you see here, please feel free to support me at no additional cost by shopping my links or in my Amazon Store (still being built). Thanks!

Chocolate Zuchinni Mini Donuts (coconut flour)

Chocolate-Coconut Zuchinni Donuts

Chocolate-Coconut Zuchinni Donuts {low-carb, gluten-free, grain-free, paleo}

Chocolate Zuchinni Mini Donuts (coconut flour)
*grain-free*gluten-free*low-carb*paleo*

½ cup coconut flour (sifted)
½ cup raw cacao powder {or cocoa powder}
1 tsp baking soda
1 tsp baking powder
½ cup erythritol
3 droppers English Toffee Stevia
1 tsp plain stevia {Better Stevia isn’t bitter}
½ cup coconut oil {or butter}, melted
1 cup pureed zuchinni {or 1.5 cups shredded}
4 large eggs

OPTIONAL ADD-INS
3 raw chicken livers (I don’t recommend this without a high powered blender)
1 egg shell, boiled-dried-powdered, ½ tsp
½ cup chocolate chips

Mix all the liquid ingredients. (I use my vitamix, but you could use a hand blender or stand mixer…you just want it well-mixed.)

*If you are using the livers and/or the egg shell, add it now and let it blend for at least a minute. Nothing ruins a good chocolate donut like a fat bite of chicken liver or egg shell. As long as you mix them well, you can’t taste either and it’s a great addition of the nutrients from the offal and/or the calcium from the egg shell!*

Add the erythritol, then add the baking soda and baking powder, followed by the cocoa powder. Mix well before adding the sifted coconut flour (the sifting just ensure you don’t get ball of coconut flour in your baked goods. Not tasty friends, not tasty at all.)

Mix everything well. If you are using the chocolate chips, add them now.

I use my handy little mini donut maker (kind of like a waffle maker, but for mini donuts). But, if you didn’t have a mini donut maker and have no plans to acquire one, you can still make these treats as muffins or even in an oven donut pan.  In the mini donut maker, I can make 6 donuts at a time, and it takes about 2.5 to 3 minutes per batch. In the oven for muffins, I bake them at 325 for about 30 minutes. I’ve made both…and they are equally delicious.

For a finisher, I LOVE toasted coconut and always have some available. I simply melt coconut oil, dip the cooled donut or muffins in the oil and then in a little bowl of coconut. Not necessary, but definitely takes them up a notch…

Low Carb Vanilla CheeseCake (w/ a nut free crust!)

Make this…just do it. I’ve perfected it by making it at least 10 times and it never lasts long. With my ingredients, I calculate 50 net grams of carbs for the whole cheese cake…that’s less than than one piece at the cheesecake factory, and we typically get 12 GENEROUS slices out of this recipe. For an extra special treat, serve topped with a raspberry puree or a small portion of melted dark chocolate. (No one will know this is low carb…promise!)

Crust:
1/2 c pork rind flour (food processed until finely ground)
1 c. coconut flakes
2 Tbsp ” target=”_blank”>coconut flour
3 Tbsp coconut oil or melted butter
1 dropper full (approximately 20 drops) Sweet Leaf Sweet Drops Vanilla Creme Flavored Liquid Stevia, 2-Ounce Bottle” target=”_blank”>vanilla stevia

Add coconut flakes to a food processor or high powered blender first. Allow to run until coconut is ground finely, but not until it’s coconut butter. Add remaining ingredients and process until well combined.  Press into the bottom of a springform pan (I use a 12 inch) and set aside.

Heat the oven to 425 and put about 1 inch of water in a pan that can hold your springform in the oven to preheat as well. (This is a water bath, for those of you who don’t often make cheesecake. You can omit this step, but your cheesecake will crack on the top…it will still taste delicious, but may not look like it came from the Cheesecake Factory. Your call 🙂 Prepare your filling as described below.

If your springform is not waterproof, or you aren’t sure, wrap foil around it, going up over the top edge. It might take 2 pieces.

Filling:
1 cup full fat ricotta (read labels…mine has 2 g carb per 1/4 c serving)
24 oz full fat cream cheese (buy name brand…1 g carb per 1 oz serving)
4 large eggs
1/2 c USA Birch Xylitol – 5lb – NON GMO – Kosher – Gluten Free
5 droppers full (100 drops) SweetLeaf Liquid Stevia, English Toffee, 2 Ounce Bottle English Toffee Stevia (NO SUBS…gives it the perfect carmel-ly flavor)
3 Tbsp canned, full fat coconut milk or heavy whipping cream
1/4 c vanilla extract*

Blend all ingredients in a high powered blender or food processor until well combined. Pour into prepared pan and drop a couple inches on the counter a couple times to get all the air bubbles out.

Place your cheesecake in your prepared water bath (or just in the oven) and turn the oven (which should be at 425) down to 325 and bake your cheesecake for 1 hour and 45 minutes. Turn the oven off and allow your cheesecake to remain in the warm oven for an hour or so. Remove and chill.

DON’T TAKE THE EDGE OFF OF YOUR PAN UNTIL IT’S COOL!!! It will collapse. I tell you this from experience. It’s not pretty folks…but it sure does taste good! Waiting is hard, I know. If you must…just take a spoonful from the piece that will be yours. Don’t ruin the whole cake because of your impatience 🙂

Second note…when you place this in the fridge make sure it’s stable, preferably not balancing on a head of cabbage and a pyrex dish, because (again, from experience) if you accidently hit said head of cabbage and your cheesecake loses it’s balance, it will come flying out of the fridge and land top side down on the floor. You will look slightly pathetic scooping it off the floor and then getting up the remainder with a spoon, however, I won’t judge you…because I’ve been there…

Third note…this freezes beautifully, and will also keep in the fridge for about a week.

*I make my own vanilla by purchasing 1/2 Pound LB Premium Madagascar Bourbon Planifolia Grade A Prime Gourmet 6~7″ plus FREE beans! FREE SHIPPING!” target=”_blank”>vanilla beans in bulk, cutting them in half lengthwise and sticking them in a cheap bottle of vodka or bourbon. Let them hang out for about a month, or longer and you have super affordable vanilla extract with no fillers 🙂 I also made homemade vanilla as gifts one Christmas by buying airplane liquor bottles and putting one bean in each bottle – HUGE HIT!

(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item’s cost.)

Chocolate Coconut Butter (BONUS Recipe for sugar free, low carb coconut clusters)

photo: low carb chocolate coconut cluster

2 c toasted coconut flakes (unsweetened)
2 c unsweetened coconut flakes
1/3 c coconut oil
3 droppers SweetLeaf Liquid Stevia, English Toffee, 2 Ounce Bottle” target=”_blank”>English toffee stevia
2 Tbsp vanilla extract
1/4 tsp sea salt
1/3 c raw cacao powder (or cocoa)
1/2 tsp stevia glycerite

In a powerful blender or food processor, process the coconut oil and coconut flakes until they are liquefied. Depending on your blending method this will take awhile.  Add remaining ingredients and process.

To make EASY Coconut Clusters – 
Mix equal parts of the chocolate coconut butter and unsweetened flakes coconut. Drop by rounded spoonfuls on a piece of parchment and freeze until set. Will keep in the fridge for a few weeks. May un-solidify if left out above 74 degrees.

Coconut Cranberry Chocolate Chip Oatmeal Cookies (gluten free)

3/4 c coconut oil
1/2 c applesauce (homemade, thick…)
1 c brown sugar
2 eggs
2 tsp almond extract
 
3/4 c sorghum flour
 1/4 c potato starch
 1/4 c tapioca starch
 1/2 tsp baking soda
 1/2 tsp baking powder (aluminum free)
 1 tsp xanthum gum
 1 (scant) tsp kosher salt
 
 3/4 c cranberries
 1 c chocolate chips
 3/4 c unsweetened coconut + more for dipping bottom of cookies

Cream coconut oil and brown sugar. Add applesauce, eggs and extract. Mix well. (My applesauce was hot, right out of the microwave and melted the coconut oil slightly. This seemed to work well.)

Add the dry ingrediants and mix well. Add cranberries, chocolate chips and coconut. Roll into balls (doesn’t have to be perfect) and dip bottoms in additional coconut.
 
Bake at 350 for 10 minutes. smush a little when you take them out to make them flatter.

Gluten Free Carrot Cake Cookies

Carrot cake cookies

1 cup almond flour
2 teaspoons cinnamon
1 (scant) teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 c unsalted butter at room temperature
1/3 cup truvia baking mix or 2/3 c sugar
2 eggs
1 teaspoon vanilla extract
1 cup grated carrots
1/4 cup raisins
1/3 cup old fashioned oats
1/2 cup chopped walnuts
1/3 c unsweetened coconut, plus more for rolling
Beat butter and truvia. Add eggs and vanilla.  Add dry ingredients. Add mix ins.
Roll into balls (a little smaller than golf balls) and then roll in coconut.  
Bake at 350 for 12-15 minutes.
Store in the fridge…they start very cookie-like, but get more cake-like everyday.
Soooooooooo good!

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