Low Carb Chocolate Chip Cookies

You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version! SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies!
When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie.
Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.

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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Chip Cookies

You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version! . SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies! . When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie. . Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Desserts
Servings 12 cookies

Ingredients
  

  • 1/4 cup Nutiva Palm Shortening *you can use butter here, it may cause the cookie to have more crumb
  • 1 large egg
  • 2 tbsp monkfruit sweetener/or erithrytol
  • 2 tbsp Nutiva Coconut Sugar *you can alternately use low carb brown sugar but they will not be as moist
  • 1/2 tsp Nu Naturals Pure Stevia Powder *you can use an alternate stevia, but make sure its pure so you get the level of sweetness desired
  • 1/4 tsp maple extract *Frontier brand is my favorite
  • 2 tsp vanilla extract
  • 1 1/2 cup almond flour *Bobs Red Mill is my favorite
  • 2 tbsp coconut flour *Bobs Red Mill is my favorite. Nutiva is a good brand too!
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup chocolate chips *Lily's chocolate chips are sugar free and help keep carbs low.

Instructions
 

  • Preheat your oven to 350F.
  • Place shortening and egg in a food processor. *See below for instructions without a food processor. Process 3 to 4 pulses. Scrape sides.
  • Add monkfruit/erithrytol, stevia, and extracts. Pulse 3 to 4 times. Scrape Sides.
  • Add flours, baking soda and salt. Pulse 3 to 4 times. Scrape sides again.
  • Pulse 3 to 4 more times. Remove blade and remove container. With a wooden spoon stir in the chocolate chips.
  • Scoop out batter with a cookie scoop or tablespoon. Form into balls. Then with slightly damp hands, press flat to about 1/4 inch.
  • The cookies will not spread much so get them the size you are wanting. 12 should fit on a standard cookie sheet, 3 deep, 4 wide.
  • Bake at 350F for 15 to 18 minutes.
  • Cool on pan for 5 minutes before removing to a cooling rack. Store in an airtight container or zip bag up to 6 days on the counter.

Notes

If you do not have a food processor, cream the shortening and sweeteners together first. Then add egg. Then add flours. Mix well. Now stir in the chips. All other instructions still apply.
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Keyword chocolate chip, coconut flour, cookie, dairy free, palm shortening, shortening

Low Carb Cannoli Pie

Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.

I used to visit the Italian bakery in the city when I travelled there often for work!

The biscotti and cannoli were my go to treats there!!

I can now imagine I am there again with this fantastic version of the carby cannoli’s I used to enjoy!!

Perfect topped with additional whipped cream and chocolate shavings for presentation!

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Low Carb Cannoli Pie

1 cup ricotta cheese

11 oz cream cheese; softened

1 1/2 Tbsp vanilla extract

1/2 cup confectioners erithrytol/swerve

1/2 tsp stevia drops

1 Tbsp gelatin

2/3 cup heavy cream; whipped with 8 drops liquid stevia

1 cup sugar free chocolate chips

Crust:

1 cup almond flour

5 Tbsp monkfruit or granulated erithrytol

1/8 tsp stevia powder

1/8 tsp maple extract

3 Tbsp butter; softened

Preheat oven to 350F.

Make the crust 1st so it can cool while you make the filling.

In a large bowl throw all of the crust ingredients in and mix with a fork. Keep working in the butter by pressing and stirring with the fork until it is all moistened. Press into an ungreased 9 inch pie pan. Bake for 15 minutes until golden brown. Set aside to cool.

Now make the filling.

Start by whipping the heavy cream with the stevia drops. Set aside. Now with a mixer, whip the ricotta cheese and cream cheese together until smooth. Add in the vanilla, confectioners erithrytol and stevia drops.

Whip together well. Lightly sprinkle the gelatin over the mixture while mixing to prevent clumps.

Now mix in the whipped cream last until smooth. Stir in the chocolate chips.

Spread into cooled crust and let sit overnight in the fridge! This really makes a difference in flavor and texture, do not skip this waiting process!!

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Low Carb Cranberry Orange Scones

A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.

These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bite🤣

Now this recipe is ultra versatile as you can swap out extracts and swap out additions!

It is important to follow the steps as they are meant to be the way they are so you achieve the same results.

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Here is a picture after mixing and letting it rest 10 minutes.

Here is a picture after patting into shape and working in the cranberries.

Here it is after cutting.

Here they are on the pan.

I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.

Low Carb Cranberry Orange Scones

1/2 cup coconut flour

1/2 cup almond flour(plus extra for dusting)

1/4 tsp salt

1/8 tsp powdered stevia

2 tsp baking powder

3 Tbsp keto brown sugar

2 Tbsp monkfruit or erithrytol granulated sweetener

2 Lg eggs

1/2 cup heavy cream

2 tsp vanilla extract

3 tsp orange extract

1 cup frozen cranberries

1/2 cup butter; melted and cooled

*Optional: 1 egg whisked for brushing on

Drizzle Topping:

1/2 cup confectioners erithrytol

1/2 tsp vanilla

2 Tbsp heavy cream

5 tsp water

Preheat oven to 350F.

Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.

Mix dry ingredients into wet ingredients.

NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.

Pat out into a flat round approximately 10 inches wide. Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.

Brush tops with whisked egg and sprinkle with additional monkfruit.

Bake 30 min until almost firm and golden brown.

Whisk drizzle ingredients in a small bowl.

Once scones have cooled, drizzle with topping!

Keep in airtight container up to 5 days. Lasts longer in the fridge.

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Low Carb Chocolate Fudge

When I tried to make a low carb fudge icing I inadvertently made this treat! The trick is in getting a whipped consistency so it melts in your mouth almost instantly!

The best thing about it is that it stays firm at room temperature!! It would be perfect to make up a large batch to give as gifts as I imagine they would be good for mailing to friends and family!

You may find you can lower the carb count if you use different chocolate chips, but trust me when I say that Lilys sugar free chips did not work for me and turned into a mess! So try at your own risk!

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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Fudge

1 cup 60% Ghiradelli Chocolate Chips

1/3 cup coconut oil

15d liquid stevia

2 tsp vanilla extract

1/4 cup monkfruit sweetener/or erithrytol comparison

1/4 cup chopped pecans

Line a 9″x5″ bread pan with parchment paper, set aside.

In a small saucepan melt chocolate chips with coconut oil and monkfruit sweetener whisking well. Keep at medium low heat to not scorch the chocolate. After it is smooth, remove from heat and whisk in vanilla extract and liquid stevia.

Place in a DIFFERENT bowl and place in the freezer for 10 minutes.

With a hand mixer, mix on medium high for 3 minutes, then return to the freezer for 10 minutes.

Then mix again for 3 minutes with the mixer.

Pour into your parchment lined pan, top with chopped pecans and put in the fridge for 10 minutes.

Remove from fridge and let sit on counter for 10 minutes. Cut lengthwise in thirds then crosswise making a total of 21 chunks.

Each chunk is 4g net carb each.

If you use other nuts to top, figure in those carbs. I have figured the carbs using the pecans.

Store long term in fridge.


Keto Vanilla Raspberry Chaffle

I love raspberries!! This hits the spot with a warm mug of unsweetened vanilla almond milk💓

This recipe is also great drizzled with my “drizzle glaze” and is perfect for 1 or 2 servings!

I received a wafflemaker as a gift! It is one that has the shape of a popular treat called a Stroopwafel from the Dutch. It makes thin and crispy waffles with shallow pockets!

In this case it lends itsself well to this yummy creation!

The berries are so perfect with the crispy chaffle, you will want to double this recipe!! I can see them being perfect with some hot tea or cappuccino in the morning❤

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Vanilla Raspberry Chaffle

1 Tbsp butter; melted & cooled

1 oz cream cheese

2 Tbsp coconut flour

1 Tbsp monkfruit /or granulated sweetener

1 tsp vanilla

1/4 tsp baking powder

1 large egg

6 frozen raspberries

Optional glaze:

1 tsp powdered erithrytol

1/4 tsp lemon extract

1/4 tsp heavy whipping cream

Put all in a blender. Scrape sides. Blend again. Add in berries. Pulse 2 times.

Brush waffleiron with coconut oil or butter. Pour into wafflemaker middle and spread to edges.

If a small wafflemaker like DASH, pour half in.

Can top with whipped cream, or drizzle with glaze.

To make glaze, whisk all in small bowl. Drizzle over warm waffles.


Keto Gooey Buttercake

Its origin started in St.Louis,MO, but honestly I had not heard of it till a few days ago!

It reminds me of a very moist and chewy pound cake!

You have to watch it so you do not overcook it!!

You need to pull it out of the oven when its lightly brown and toothpick tests slightly gooey. If you do not, then you risk a dry and crumbly cake. It will still be tasty, but not gooey like we want!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Gooey Buttercake

1/4 cup (1/2 stick) butter; melted and cooled

2 lg eggs

1 1/2 cup almond flour

1/3 cup erithrytol (monk fruit) or granulated sweetener

1/4 tsp vanilla

1 Tbsp baking powder

1/4 tsp salt

4 oz (1/2 block) cream cheese; softened

1 1/2 cup powdered erithrytol

Preheat oven to 350F. Grease an 8×8 pan, set aside.

In a medium bowl mix 1 egg and melted butter with a hand mixer. Add in almond flour, granulated sweetener, vanilla, baking powder and salt. Spread batter into the bottom of your 8×8 pan.

Set aside. In same mixing bowl add cream cheese, remaining 1 egg and powdered erithrytol. Spread onto 1st layer in pan.

Bake for 40 to 45 minutes. Toothpick tested with some gooey batter left on it.

Once it has reached this point, cool for 10 minutes. Sprinkle with 2 tbsp powdered erithrytol if desired.

Store in zip bag or air tight container up to 5 days. For best results, warm up leftovers before eating for best taste.


Low Carb Chocolate Chip Cookies

Since I have begun selling my low carb baking mix, I am getting requests for some common and very popular recipes!

Here is one that I perfected!

You can make your own baking mix here

Or

Order a bag pre-made here!

…….

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Chip Cookies

1 cup Low Carb Baking Mix

1/3 cup monkfruit

1 tsp powdered stevia

1 tsp molasses

1/2 tsp vanilla

1 tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

3/4 cup butter; softened(1.5 sticks)

2oz cream cheese;softened

2 eggs

2 tbsp heavy cream

1/2 cup sugar free chocolate chips, or 80% cacao chips (can also chop up an 80% or darker bar)

Preheat oven to 350F.

In a small bowl whisk together baking mix, monkfruit, stevia, xanthan gum, baking soda, and salt. Set aside.

In a mixing bowl beat butter and cream cheese until whipped well. Then add in eggs, molasses and vanilla.

Mix well. Now add heavy cream. Mix well.

While mixing, slowly add in dry mixture from the beginning in 3 parts. Add 1/3, mix, 2nd third, mix, last third, mix. Add in chocolate chips last.

Place tablespoon amounts 2 inches apart on a baking sheet. Bake 14 to 16 minutes. Let them cool for 2 minutes on the pan before transferring to a baking rack. Store in the fridge.

Makes 18 cookies at 2.3 net carb each.

……..

41.4g carb for the WHOLE BATCH

This figure IS NOT including the chocolate chips you choose. You must do the figures accordingly in comparison to your package.


Low Carb Almond Cheesecake Bars

If you love almonds then this is for you! Its a trifecta of almonds with almond extract, almond flour and sliced almonds!

The hardest part is waiting for it to cool in the fridge overnight! This is the most important step of all! You do not want crumbly bars😄

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Almond Cheesecake Bars

CRUST:

2 cups finely ground, blanched almond flour

1/3 cup monkfruit/or erithrytol

1/4 tsp maple extract

1/4 tsp stevia powder

6 Tbsp butter; softened

FILLING:

1 (8oz) package cream cheese; softened

1/4 cup monkfruit sweetener/or other granulated sweetener

1 egg

2 Tbsp heavy cream

Juice of one medium lemon, approx. 2 to 2.5 Tbsp

1/2 tsp vanilla extract

1/4 tsp almond extract

TOPPING:

1/4 cup sliced almonds

Preheat oven to 350F.

Make the crust first! Combine all of the crust ingredients in a large bowl with a fork, mashing and stirring until combined.

Take out 1 cup of crust mixture and set aside. Press remaining crust mixture into the bottom of an UN-greased 8×8 pan.

Bake for 15 minutes. Set aside to cool for 20 minutes.

Now make the filling!

In a large bowl cream together the cream cheese and granulated sweetener with a hand mixer until smooth. THEN add in egg, heavy cream, lemon juice and extracts. Mix very well. Spread filling onto the crust.

Now sprinkle with the sliced almonds. Lastly, crumble and sprinkle the remaining crust ingredients on top of it all that you reserved from the beginning.

Bake at 350F for 35 to 40 minutes.

Cool 1 hour then place in the fridge overnight, or 8 hours.

Cut into 12 pieces. Store in refrigerator.

approximately 2.8g net carbs per square


5 Favorite Recipes Using Cream Cheese

I love it when I find cream cheese on sale! I buy extra so I can make these recipes for my weekend meal prep!

Low carb living is easiest when we have something ready to go during the busy weekdays!

So here you have 5 of my favorite recipes using cream cheese!

Did you forget to set out the cream cheese to soften?

Just visit here for a trick I learned!

….

For breakfast:

Blender Pancakes

Or a

Dutch Skillet Pancake

……..

For lunch:

Garlic Shrimp

………

For dinner:

Low Carb Chicken Casserole

……….

For dessert:

No Bake Cheesecake

…………

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Do you meal prep?

Let me know in the comments!


Keto Muddy Buddies (a.k.a 80’s Puppy Chow)

I remember these around fall as a kid! It would be at Halloween parties and of course at Christmas time celebrations!!

To say these are good is not in equality to the actual monumental taste these have!! The powdered erithrytol seals the deal so do not skip it!

Order some online, or grind some of your own with a coffeegrinder, but dont skip that step😁

On the nut butter, it traditionally uses peanut butter, which you can absolutely use, but we have peanut allergies so I went with 1/4 almond butter and 1/4 cashew butter. It amazingly smelled and tasted reminiscent of peanut butter!! Soo good!

Also on the butter and coconut oil…..use both or use all coconut for dairy free….or all butter for coconut free. It is a forgiving recipe that you can customize!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Muddy Buddies

1 bag plain pork rinds (3.5 – 4oz)

1/2 cup ANY nut butter (use a combo of 2 kinds or all of 1)

3 Tbsp coconut oil

4 Tbsp butter

12 drops liquid stevia, OR 1/4 tsp powdered stevia

3 Tbsp unsweetened cocoa powder

1/4 tsp vanilla extract

1 to 2 tsp powdered erithrytol/or swerve confectioners

Pour your bag of pork rinds in a large bowl. Set aside.

In a small saucepan put all ingredients in and warm up on medium heat. Whisk until melted and all incorporated.

Slowly pour half over the pork rinds in the bowl. Stir and fold with a spatula/scraper or wide spoon.

Repeat. Pour the rest and stir/fold well.

Spread it all out onto a baking sheet lined with parchment or a silpat. Foil will not work well as when you try to remove,bits of foil tear off, eww. Get some parchment, its worth it!

Put into the freezer for 20 minutes.

Remove from freezer and start lifting the parchment or silpat and gently work the muddy buddies loose. Once loose, sift 1 to 2 tsp powdered erithrytol over all. Use a spatula to stir/fold them a bit.

I stored it in the original bag they came in, or use a gallon zip top bag.

Store in the fridge.

Carb count is determined by which nut butter you use. Figure that out and you have your calculations since the rest is carb free!