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.

Raw Mini Carrot Cakes (paleo, nut free gluten free, dairy free, AIP compliant)

Mini Raw (Nut Free) Paleo Carrot Cakes

Raw Mini Carrot Cakes (paleo, nut free gluten free, dairy free, AIP compliant)

Mmmm…I love love love love carrot cake. What I don’t love is the amount of time it takes to make them and the amount of nuts used in almost every single gluten free carrot cake recipe on the web. When I found a raw carrot cake recipe, I thought I could play around with it to omit the nuts, and make it AIP compliant. I did…and holy canoli, this one was a hit – with my gluten free people as well as my not-so-health-concerned friends!

Here’s my inspiration for this one…http://paleogrubs.com/gluten-free-carrot-cake-bites

AIP Compliant Raw Carrot CakesFor the cakes:
10 medjool dates, pitted
1 pound shredded carrots
1 cup roasted plantain chips (no canola oil….don’t forget)
3/4 cup coconut flakes
1 1/2 TBSP coconut oil
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp mace (or nutmeg if not AIP)

For the Cinnamon Frosting:
3/4 cup Red Palm Shortening
1/3 cup maple syrup
1/2 Tbsp coconut flour
1 tsp vanilla (optional, omit for AIP)
2 Tbsp arrowroot powder
1/2 tsp cinnamon
tiny pinch of sea salt
20 drops of English Toffee Liquid Stevia– optional (omit for AIP)

To make the cakes, blend everything except the carrots in the food processor until well combined. Add the carrots and pulse until everything is blended and chopped nicely. Spoon out into lined muffin tin. Make sure to press down so that they will hold together.

To make the frosting, dump everything in a bowl and use a hand mixer to blend well. Transfer to a piping bag, scratch that (who are we kidding here) a ziplock baggy, cut an edge with good scissors and pipe the frosting in circles to look pretty. You should have extra frosting, no judgement if you pipe it into your mouth…

Refrigerate for at least an hour to allow the cakes to set up, but overnight works too.

Gluten Free Oatmeal Cream Pies

Gluten Free Oatmeal Cream Pie Cookies

Gluten Free Oatmeal Cream Pie CookiesOMG. Stop what you are doing and go get the stuff to make these. Make them and your life will change…for the better, for the worse, your call. Depends on if you are trying to lose weight. If you are, I take back my recommendation. Just move on to another blog post. Because these are not healthy. I repeat…These. Are. NOT! Healthy. They are, however, gluten free and (I just died and went to dessert heaven) freakin’ delicious.

A little background, since this recipe doesn’t exactly fit with most of what’s on this blog…So, here’s the story. In case you were unaware, I typically follow a lowcarb, ketogenic and grain-free way of eating (or WOE if you spend lots of time on the internet…who comes up with this shit?!?!). I am also gluten free because of a gluten intolerance. I eat this way because it makes me feel the best and allows me to maintain a healthy weight. I sleep better when I avoid carbs and sugar, I’m happier and have more energy. But, I do allow myself treats, usually ice cream. Man, I’m a sucker for ice cream. Maybe once a week, usually when we’re out with the kiddos.  The only thing I don’t ever cheat is the gluten…because I know that doing so will result in debilitating cramps in the middle of the night for at least 2 nights following the ingestion.

My husband and kiddos are also gluten free and eat minimal sugar, since I do all the cooking and most of our treats are for the whole family, myself included. I use a lot of coconut flour, stevia, erythritol and protein powders. I have also begun experimenting with raw pumpkin seed flour, since both myself and my oldest kiddo have issues with almonds. My youngest has sensory issues so I spend a lot of time trying to create recipes that will nourish a picky 2 year old who only eats brown food that is “not gooey”. I have gotten as creative as adding chicken livers to muffin batters, spaghetti squash in cupcakes and just about every other “sneaky chef” way to make sure he is eating a relatively well-balanced diet that really only consists of variations of waffles, pizza crust, pancakes, muffins, etc. We have recently branched into being ok with fruit chips, and in working with an OT we are definitely making progress, but it’s a challenge. Every. Single. Day.

That said, there are some areas where my kids and husbands take a little more leeway than I can allow myself. As a “super special” treat, my oldest will have gluten free oatmeal for breakfast a couple times a month. My kiddos eat ice cream a few nights a week, and they also eat a good bit of fruit. When we are out or at parties, as long as it is gluten free, we’re pretty lax about what they eat, because I know that 90% of the time at home they are getting what they need and I’d rather them have a little sugar now than feel deprived and go off the rails when they have the chance away from us.

Anywho, about a week ago, this recipe popped up in my pinterest feed. It looked amazing. I checked it and completely missed the white flour portion and thought…hmmm, it’s gluten free, I can make this as a special treat. I had some time during nap earlier this week and had picked up powdered sugar to make my oldest son’s birthday cake frosting (like I said, not purists…I just can’t even remember the last time I bought powdered sugar!). I pulled up the recipe and re-read it, realizing that it wasn’t gluten free. Crap. Figured I’d play with it, and I did. Holy crap. These things are so freakin’ good. Like I said before…this recipe may ruin you. Consider yourself warned. Let me know what you think…

Brown Sugar Oatmeal Cookies (Gluten free…)

1 cup butter, softened
¼ cup coconut oil
1½ cups dark brown sugar
1 large egg
1 Tbsp vanilla (optional)
1 ½ cup pumpkin seed flour (or almond meal)*
1/3 cup packed coconut flour
1 tsp baking soda
½ tsp Kosher salt
1 tsp cinnamon
½ tsp nutmeg
2 cups gluten free oats*

Heat oven to 375

Make the Cookies
Cream butter, oil and sugar. Add vanilla and egg and beat. Add remaining ingrediants except oats. Mix well with a hand mixer. Add oats and mix again. (If you add the oats early, the batter will be very thick and hard to get thoroughly combined.

Roll into larger balls (approximately 2 inches) and leave lots of space, these things spread like crazy. I got about 8 on a parchment lined (important, line with parchment) cookie sheet.

Bake at 375 for 10 minutes. Edges should be crisp and the middle will look un-done. (Really, you’ll think you should cook them more, but you shouldn’t if you want them to be soft like Little Debbie’s) Remove from oven and allow to cool on cookie sheet for 10 minutes. If you remove them early, they will disintegrate. Before they cool, you can use a spatula to separate and round them out, they are very pliable, just kind of push them into submission.

While cookies are baking, make the cream filling
Cream Filling
¾ cup butter, softened
3 cups powdered sugar
¼ cup sour cream
1 vanilla bean

Cream butter. Add powdered sugar and mix until combined. Add sour cream and inside of the vanilla bean (you could sub 1-2 tsp of real liquid vanilla, but the bean is better). Mix well until combined.

Add 1 tbsp of filling to each pair of cookies and sandwich together. Eat. Share…or not, I won’t tell.

Store in the fridge (or the freezer). Cookies will set up better after about an hour in the fridge.

Gluten Free Oatmeal Cream Pie Cookies*For a crisper cookie, more cookie than “Little Debbie” style, you can increase the oats to 3 cups and decrease the pumpkin/almond meal to 3/4 cups. Follow all the directions, just make sure the middles look done when you pull them out.

NOTE:
I plan to try these in a parchment lined muffin pan next time to make them a little smaller and thicker, as that would prevent the spread.

Keto Pumpkin Pie and Flakey {Grain Free, Low Carb} Crust

Keto Pumpkin Pie

Keto Pumpkin PieThis is sooo good. And so easy. I was always an apple pie girl, most of my family was. Although we would make the obligatory pumpkin pie at the holidays, the apple was always the first to be eaten, meaning that we made 2 and they were still eaten more quickly than the pumpkin. Pumpkin was good, but seriously couldn’t hold a candle to warm apple pie and ice cream. This was true for all of my 30 years, until this recipe.  This combines the deliciousness of pumpkin, with the creaminess of cheesecake, without being cheese-cakey. Sooo good warm out of the oven with freshly whipped cream, soooo good reheated the next day, or even eaten cold with leftover cream. Yummmmm!

Why do we wait for the holidays for pie? I have decided that I won’t any longer, especially since this comes together in a snap, crust included (no rolling!). Speaking of crust…This. One. Is. IT! Look no further and never try to fool yourself into thinking that almonds, butter and splenda/stevia = a pie crust. It doesn’t people…I promise. Don’t question it, don’t try to substitute it, just make it. And smile. And remember back in the day when pie was so freakin’ good!

Crust:
1/2 c. coconut flour
1/4 c. unsweetened (small) grated coconut/flakes
1/4 c. ground up pork rinds (measured after grinding)
1 egg
6 Tbsp butter, melted
1 Tbsp erythritol

Mix all of your crust ingredients in a small bowl with your hands. It will be sandy. Line your pie plate with parchment (you can skip this if you are planning on serving warm, but once it is refrigerated, it becomes pretty challenging to get all the crust out). Dump your mixed crust ingredients into the pie plate and use your fingers and hands to pat it out and up the sides. I use a deep dish, Pampered Chef stone pie plate and it goes all the way up the sides, but not over the sides. It should be about 1/4 inch thick.

Put your crust in the fridge while you make the filling.

Pie Filling:
1 can pumpkin
8 oz melted Neufetchal {cream} cheese
1/2 cup heavy whipping cream
2 eggs
2 egg yolks
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp salt
1/2 cup erythritol
1/2 tsp english toffee stevia

Combine all of your ingredients in a blender. (I use my Vitamix, which I LOVE), but as long as everything is melted, any standard blender should work. (I’m guessing a hand-mixer would probably be sufficient as well, but I can’t guarantee that. If you go that route, mix all the wet / melted ingredients first and then add the cold stuff and spices.)

Pour filling into your chilled crust and bake at 350 for 45-60 minutes or until set in the middle. Remove from oven and allow to cool for 30 minutes before serving. It doesn’t cut as nicely warm, but it’s super delicious! ENJOY!!

This crust is also phenomenal with apple pie, preferably with lower sugar, fermented apples. Thank you to Ginny over at Ginny’s Low Carb Kitchen for inspiring me to try that. My filling isn’t just right yet, but it’s coming. Just double it for a double crusted pie.

Keto pumpkin pie, low carb, gluten and grain free, whipped cream

The result of waiting until the 2nd day to photograph with fallen whipped cream…Still yummy though 🙂

 

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!

Chocolate Peanut Butter Cheesecake {low-carb, gluten-free, grain-free}

Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}
Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}

Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}

Woohoo, this is so good! Serve it as is, or take it over the top by adding the ganache at the end.

Chocolate Cheesecake Crust
1/3 c pork rinds
2/3 c coconut
3 Tbsp chia seeds
4 Tbsp coconut oil or butter
1/3 c cocoa powder
1/3 c xylitol or erythritol

Mix everything together with your hands in the bottom of a foil-wrapped springform pan, either 10 or 12 inch. Smush it down well and evenly. Set aside to make the filling.

Peanut Butter Cheesecake Filling
3 8oz packages of cream cheese
2/3 cup creamy peanut butter
1 1/3 cup unsweetened yogurt
1/2 c erythritol (or xylitol or sugar)
1 tsp better stevia
1/2 tsp english toffee stevia
3 eggs
3 egg yolks
2 Tbsp vanilla

Preheat oven to 400, with an oven safe bowl filled with 2-3 cups of water in it. (This is the ghetto water bath…)

If you have a blender – throw everything in and blend until it’s smooth.
If you are using mixers – let your cream cheese come to room temp and then blend it until it’s smooth. Add remaining ingredients, blending well after each addition.

Pour batter into prepared crust and then drop it carefully on the counter a few times (from a few inches up) to allow the air bubbles to rise to the top.

Put cheesecake in 400 degree over and immediately and turn oven down to 325. Bake 1 hour, or until set. Turn oven off and leave cheesecake in for another 30 minutes. {Because you are using a ghetto water bath, the cheesecake will crack. This is ok, because we’re going to cover it up with ganache…) Remove from the oven and allow to cool completely before adding the ganache. (below)

Chocolate Peanut Butter Ganache
1/2 cup coconut oil or butter
1/4 cup peanut butter
20-30 drops vanilla stevia
3 Tbsp raw cacao powder or 2 Tbsp cocoa powder

Melt coconut oil and peanut butter in a microwave safe bowl. Add the stevia and cacao or cocoa. Stir until smooth. Pour on top of cheesecake and refrigerate to allow the ganache to set.

Serve on your finest china and savor the deliciousness!

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.)

Pumpkin Bread Balls (low carb, no gluten, grains, or nuts)

These are so freakin good…and since it’s fall and that means it’s pumpkin season…GAME ON!

I love pumpkin…pumpkin bread, pumpkin cookies, pumpkin muffins…you name it, I love it…sooo, since my old recipe had almond flour as a main ingredient, I needed to make some modifications. I’m so glad I did. These trump anything pumpkin-y that I’ve ever made. They are kind of like a cross between an old fashioned doughnut, pumpkin bread and a snickerdoodle cookie. They are delicious, and have only about 2 net carbs per “ball”. They’re pretty too, with the cinnamon/erythritol coating…

1 1/4 c coconut flour
1/4 c vanilla whey protein (Jay Robb)
1/4 c chia seeds
1 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp coarse kosher salt
2 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/2 c erythritol

2/3 c coconut milk
2/3 c + 3 Tbsp virgin coconut oil – melted
1 tsp Now Foods Stevia Glycerite, 8 Fl Ounces” target=”_blank”>stevia glycerite
6 eggs
1 can (15 oz) pumpkin puree

Coating –
6 Tbsp erythritol
2 Tbsp cinnamon

Whisk all dry ingredients in a large bowl. Ensure that everything is well mixed before you begin adding the wet ingredients.

Add all wet ingredients and use a hand mixer to get everything all mixed. Blend for 2-3 minutes or until well combined.

Preheat oven to 350 and allow dough to sit for 10 minutes or so to thicken up, while your oven heats up.

Mix erythritol and cinnamon in a small bowl.

Roll dough into balls, approximately 1 1/2 inches. Roll dough in cinnamon/erythritol mixture and place on parchment lined baking sheet. (They don’t spread, so you can put them pretty close together). This amount of dough should make approximately 45-50 balls.

Bake at 350 for 20 minutes or until a knife inserted in the middle comes out clean.

Update – I ran out of Jay Robb protein powder and couldn’t justify it’s cost. I now use an NOW Foods Whey Protein Isolate Pure, 1.2 -Pounds” target=”_blank”>unflavored whey and/or egg white protein powder that I order via Subscribe and Save on Amazon. To compensate for the additional sweetness, I add about 1/4 tsp of SweetLeaf Liquid Stevia, English Toffee, 2 Ounce Bottle” target=”_blank”>liquid stevia (2 droppers) and a tsp of vanilla, while using the same amount of protein powder.

(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.)

Coconut Flour Buttery Nipple Cake (gluten & grain free)

Warning…this is NOT low carb, not by any means of the word. It is however delicious and shipped quite nicely all the way to Afghanistan without drying out (almost 2 weeks…)

Cake
1 c butter, softened
12 eggs
1.5 cups dark brown sugar
1 tsp salt
1 Tbsp vanilla
1 cup + 3 Tbsp coconut flour
1 tsp baking powder
1/4 cup butter schnapps
1/4 cup Bailey’s Irish cream

Glaze
1.5-2 cups powdered sugar
1/4 cup butter schnapps
1/4 cup Bailey’s Irish cream

Beat butter and brown sugar until creamy. Add eggs, vanilla, liquors, salt and baking powder. Blend well. Add coconut flour in two additions, beating well in between.

Bake in 8×8 square, parchment lined dish at 350 degrees for 40-50 minutes or until a knife inserted in the middle comes out clean. While it’s baking, make the glaze…stir all the ingredients together.

Once the cake is done, poke numerous holes all over the top while it is still hot. I use my meat thermometer for this, as it makes nice big holes.  Pour glaze over and allow to finish cooling in the pan.

Eat, but not too much if you have to drive…the alcohol does not cook out. Don’t serve to small children- be warned, it’s boozy!

Double Chocolate Mocha Biscotti (low carb, gluten free, dairy free)

photo: double chocolate mocha biscotti2 ¼ cups almond flour

¼ c cocoa powder

2 Tbsps tapioca flour

1 egg

Pinch of salt

50 drops of liquid stevia

¼ cup strongly brewed coffee

½ tsp baking soda

Handful of chocolate chips

 

Mix all of the dry ingredients in the food processor. Add the egg, stevia and coffee. Process until it all comes together. Add the chocolate chips and pulse until they are combined.

Work the dough with your hands into 2 small loaves on a parchment lined baking sheet.

Bake at 325 for 25 minutes. Remove from oven and allow to cool for 10-15 minutes, or until they are set and cool enough to handle.

 Cut biscotti pieces with a sharp, serrated knife and spread the pieces out on the parchment.

Return to oven for 10-12 minutes, turn oven off and leave in for a couple of hours or until they are dried out to your liking. 

If serving within 24 hours, simply package in an airtight container and leave on the counter. If serving later, freeze them – they’re good both frozen and defrosted.

Delicious, both with coffee and without.