Chewy Low Carb Chocolate Chip Cookies

Here is a quick, one bowl, no mixer required cookie recipe that is nut free, gluten free, and sugar free!!

They turn out super moist and chewy and would be a great base for many different additions! Think…..nuts, cacao nibs, dried fruit….😋

They are very unique but definitely curb the cookie cravings quickly!

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!

Chewy Low Carb Chocolate Chip Cookies

2 large eggs

1/2 stick unsalted butter; softened
1/3 c erithrytol

1/4 tsp stevia

1 tsp vanilla

1/3 c + 3 Tbsp coconut flour

1 Tbsp unflavored grass fed gelatin

1/2 tsp baking soda

Pinch salt

1/2 c sugar free Chocolate chips

Preheat oven to 350F

Line your baking sheet with parchment or a silpat.

In a medium bowl, whisk eggs till frothy.

Add vanilla extract, sweeteners and butter. Whisk well.

Add flour gelatin, baking soda, salt. Mix well till dough forms.

Drop by tablespoonfuls and flatten to 1/2″ thick.

Bake 8-10 minutes. They will not brown very much.

Do not overcook.

Store on counter up to 3 days, or fridge for 5.

Yield approx. 1 dozen.

Low Carb Chocolate Quik Mix

>>Who misses a quick chocolate milk after going low carb?<<

I sure do! Now you could make some with my Keto Chocolate Syrup and stir it in, or use this powder in a shaker bottle or blender.

Here I combine cocoa powder, monkfruit, stevia, & Bob’s Red Mill whey powder in the blender!

Reminds me of the chocolate drink mix as a kid with the rabbit!🐰

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 Quik Mix

1/3 c erithrytol

1/2 tsp stevia powder

1/4 tsp salt

1/2 cup cocoa powder

1/2 cup Bobs Red Mill Whey Powder, plain

Blend all dry ingredients well in blender. Store in a small jar.


Use 3 tbsp per 2 cups unsweetened almond milk


30g protein per recipe

Watch me make this easy mix here!

Best Keto Pork Ribs

I never used to be a fan of pork

ribs because the strings would get in my teeth and I hate that!

Every birthday for my daughter and husband we would grill 2 racks. I just HAD to find a way to make them more tender!!

So to add in moisture and break down the fibers I slow cook it for 3 hours before grilling it for 20 to 30 minutes.

It literally falls off the bone😋

You will want to make these no fuss ribs for yuppie next barbeque😍

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!

Best Keto Pork Ribs

2 racks of baby back ribs

1 bottle sugar free bbq sauce

1 stick butter

2 tsp garlic powder

Salt and pepper

Favorite all purpose seasoning (I love Tastefully Simple Steak Seasoning)

Cut ribs in half so that 1 rack will fit in one 9″ x 13″ glass pan.

Preheat oven to 250F.

Melt butter and whisk in garlic powder. Pour half over each rack.

Sprinkle with salt n pepper and all purpose seasoning.

Pour 3 cups of water in the bottom of each pan of ribs.

Cover with foil tightly.

Bake at 250F for 3 hours.

Remove from pan and place on preheated grill.

Brush with sugar free bbq sauce.

Grill for 20 to 30 minutes rotating once or twice during cooking.


Keto Banana Cream Fat Bombs

I love banana cream pie! These remind me of that but in an icing kind of way!

This is not only good to ice some keto cupcakes with, but use a cookie scoop and make these gems!

I sprinkled a bit of cacao nibs on top😋

Start off with your mixer and whisk beater, and a softened block of cream cheese and softened block of butter. I found some unsalted Kerrygold butter on sale, so I just added 1/2tsp himalayan salt.

Make sure they are softened. Cream together then add 2 tsp vanilla and 1 tsp banana extract! Sweeten with 4 to 5 TBSP powdered swerve. Whip well till you get this…..

Then you can either use a cookie scoop and scoop onto a wax paper lined pan…..or just dollop with a tablespoon.

I also have silicone pans that I scoop into for portion control!

I had some cacao nibs so I sprinkled some on top!

Cacao nibs are 1 net carb per Tbsp, just for reference! They are the cocoa bean that has been dried and cracked. Loads of good for you antioxidants.

Keto Banana Cream Fat Bombs

1/2 lb (8oz) grassfed butter salted (if unsalted add 1/2 tsp salt)

1 pkg. Cream cheese (8oz)

4 to 5 Tbsp powdered Swerve (powdered is needed)

2 tsp vanilla extract

1 tsp other extract (I used Frontier Banana Extract. Mint, almond, or maple would be good. Use additional vanilla if you want.)

Soften cream cheese and butter. Add to mixer with a whisk attachment. Whip till creamed together. Add in sweetener and extracts. Whip more. Dollop onto lined pan or pushed into silicone shaped tray. Freeze. Remove and store in freezer or fridge up to 2 wks.

Keto Blackberry Gummies

When I say Jello, most everyone has a memory triggered of the gelatinous, jiggly mass! When I say gummies, you might think of gummy bears!

These good for you treats are a cross between the two but NO SUGAR!! I am KETO/Low Carb for life. I have NEVER felt this good before so why stop?

You have probably seen my posts about the gazillion blackberries I have been picking lately! I have made 30+ jars of keto jam so far, but wanted something different, so fresh fruit gummies it is!

I cooked my fresh berries for 15 minutes on low untill the juice had been seeped out. Then I put a sieve over a bowl and deseeded them by pushing the berries down with a wide spoon.

The results will yield a juicy pulp that you will use to make the gummies!

You will need 1 1/4 cups of berry pulp/juice.

1/2 cup cold water to “bloom” the gelatin.

I use Great Lakes Gelatin(orange can) because it is from grass fed cows. The green can, collagen hydrosylate WILL NOT WORK because it will not gel up.

You CAN use gelatin from the store, but I don’t recommend it.

You will need 1/4 cup gelatin. Measure it out and then whisk into your cold water.

At first it will be easy to whisk, then…..

It becomes a stiffened blob looking thing! No problem, its supposed to look like that!

Put your berry juice/pulp in a medium saucepan and add in 1/4 cup of your favorite granulated sweetener. I chose to use my erithrytol/stevia blend that I make up before hand.

I keep it in a jar and use like sugar in recipes. It is 1 cup of erithrytol to 2 tsp stevia. I have it made up already and just scoop what I need!

Start to warm up the sweetened berries. Once it is warmed up add in the gelatin blob. Mine came out in a big plop!

Start working it into the berries and you will see it start to melt away and combine.

Once it is all dissolved and smooth, about 5 minutes of stirring, I then put it into a container with a pour spout to pour into my molds.

You can get some of these fancy silicone molds at your local hobby store like Micheals, or online. The heart one is from Ikea and the square one is from ebay.

If you dont have any molds, you can simply pour the finished solution into an 8×8 glass pan and cut into squares!

You will leave them in the fridge for 2 to 3 hours. This ensures it is completely set before unmolding or cutting.


These gummies are gut healing in that the gealtin helps repair holes in your gut. It also supports hair, nails and skin!

These are all admirable benefits, but don’t over do it!! If you consume too much gelatin at once it may cause bloating, nausea, and digestive upset.

Start off with one square or shape and work your way up to more. It is loaded with protien so consider this if you are watching your macros.

They keep up to 2 weeks sealed in the fridge!

Keto Blackberry Gummies

1 1/4 cup blackberry /juice & pulp, deseeded
1/4 cup gelatin added to 1/2 cup cold water
1/4 cup erithrytol/ stevia blend (optional)

Place the juice in a pan on a low heat to warm. Add the bloomed gelatin and whisk until combined. Stir constantly 2 to 5 min until completely dissolved. Pour into measuring cup with a spout. Pour into molds.
Alternately, pour into 8×8 glass pan. Refrigerate 3 hours. Remove from mold or cut into squares. Store in fridge up to 2 weeks.


0.5 carb

2 g protien

per gummie if made with molds listed.

Figure out your per gummy info from this….

17 g carb & 47 g protien for THE WHOLE recipe.

Keto Seedless Blackberry Jam

It is blackberry season again!! I will be taking pre-orders for my Organic Seedless Blackberry Jam till August 4th!

Staying with the LOW CARB theme, they are sugar free/sweetened with stevia!

Each 8oz jar is $10

They always sell out fast, so if you would like some, comment below with your email and I can invoice you!

Only 2 days left!

Keto Copycat Moundz Bars

When I think of a favorite candy bar that I would get when we went to the grocery store it would either be a peppermint patty, or a mounds bar! I have always loved coconut and started loving dark chocolate more as I got older.

How excited was I to put together this recipe that is sooo good you will want to try it again and again!

Even if you are not Keto, you can put as almond on it and cover with milk chocolate. Maybe use white chocolate to cover it instead, lots of possibilities!

It takes some time but it’s so worth it to have a treat when you are craving it!

Let’s make some treats!

First you will need 2 cups finely shredded coconut in a medium bowl.

Next is the coconut manna, or butter! I love the Nutiva brand❤It is well blended, smooth and tastes sweet even though it is NOT!

Put 1/3 cup in the bowl with the coconut.

Next is coconut oil. You can technically use any type of coconut oil, but Nutiva Organic Extra Virgin Coconut oil is top notch!! You can get some of Nutiva’s best items at 25% off when you order here!

You will need 2 Tbsp melted coconut oil. With these hot summertime days, its probably already melted!

Now open your can of FULL FAT coconut milk and scoop out the solidified cream.

This is also good used in my 2 ingredient Dairy Free Whipped Cream!

Use 1/3 cup of the coconut cream. Use the rest as whipped cream or in a smoothie with the liquid you drained off earlier! Honestly, I chill it and drink it. I am a true coconut fanatic🥛!

Remember the maple syrup I used in my Dairy Free Mock Maple Iced Latte? Yep, same one! You can order some here at 25% off!

Now mix it up well with a wooden spoon. It should be mixed well like this.

Now to save time I used a cookie scoop so I could portion them out.

Then shaped them into the familiar log shape. I lined my pan with parchment for easy removal. Put them in the freezer for 30 minutes.

Measure out 8 oz. of chocolate bar, or unsweetened chocolate plus stevia. I know Lily’s chocolate could save you time! Get some here!

Start melting chocolate in a double boiler.

Dip each log separately using a fork.

Place on cooling rack that is on a cookie sheet. Freeze 10 min.

Drizzle remaining chocolate over the top of desired.

Keto Copycat Moundz Bars

2 cups Organic unsweetened shredded coconut

1/3 cup Nutiva Coconut Manna/Coconut Butter

2 Tbsp melted Nutiva Organic Extra Virgin Coconut Oil

3 Tbsp Lankanto Monk Fruit Maple Syrup

1/3 cup Coconut Cream (from top of coonut milk can that has been refrigerated overnight)

8 oz unsweetened chocolate sweetened with stevia/or choice of chocolate (Lily’s is a good brand)

Combine all ingredients, except chocolate, in a large bowl. Mix well with a large spoon till combined. Scoop out with cookie scoop to make approx. 15 balls. Shape each ball into a log. Place on wax paper/silpat lined cookie sheet. Freeze 30 min. Start melting chocolate in a double boiler. Dip each log into the chocolate and place on cooling rack on cookie sheet. Freeze 10 min. Drizzle remaining chocolate over the top of desired.

Keep in fridge up to 2 weeks sealed.

Keto No Bake Cherry Cheesecake

When you live in the country like I do, you have to be prepared during late June for the cherries to ripen. It is a “get-them-now-or-the-birds-will-get-them” kind of situation. So today became cherry picking day!

Here we are with our first bucket! We filled 3 of these 2 gallon stainless steel pots!😮

In order for us to collect so many high up in the tree, my husband got out his mountain climbing gear and went up!

So naturally I had to figure out a way to enjoy the cherries in a low carb way!


It is summertime after all so baking is not on my list, so it HAD to be a no bake!!

You are going to LOVE this dessert so much! Even my husband who loves regular sugar, actually enjoyed it and went back for seconds!!

Let’s get started!! We will make the cheesecake 1st, then the homemade cherry🍒 topping!

You will need 1 cup heavy cream, whipped with 1 tsp vanilla & 1 tsp liquid stevia/monkfruit.

Set this aside in the fridge until you need it again.

Set out 1 and 1/2 blocks of regular cream cheese in a bowl on the counter for at least an hour to soften.

Start whipping the cream cheese after it is completely softened.

Then add:

1/4 tsp each: vanilla, almond & lemon extract

3 Tbsp erithrytol/stevia granulated sweeener

1 Tbsp or 3 pkts. Pure stevia powder

Whip the cream cheese well till smooth. Then add whipped cream to bowl. Mix on high 30 seconds till smooth.

Spread in a 9 inch pie plate.

Refrigerate for 1 hour minimum before cutting and serving.

To 5 cups of fresh,pitted cherries add 1/2 cup erithrytol/stevia granulated sweetener…..

And 1 Tbsp liquid Stevia/Monkfruit sweetener.

Heat over medium until the cherries soften and their liquid is released. Approx. 10 min. Constantly stir so it doesn’t burn!

Since we are not using starches to thicken, I use glucomannon. I purchased this bottle off of

Bring cherries to a slow boil then sprinkle 1 tsp glucomannon over top and start stirring immediately!

Give it about 5 minutes and it will thicken like traditional corn starch will!! I ended up adding in 1/4 cup water to thin it a bit. You may or may not need this as not all cherries produce the same amount of juice when cooked.

Now serve up a piece of cheesecake and top with 1/2 cup of the topping!! Approx. Net carbs= 10 for 1 slice of cheesecake and 1/2 cup cherry topping!

For cheesecake:

1 cup heavy cream, whipped with 1 tsp vanilla & 1 tsp liquid stevia/monkfruit

1 and 1/2 pkg of full fat cream cheese

1/4 tsp each: vanilla, almond & lemon extract

3 Tbsp erithrytol/stevia granulated sweeener

1 Tbsp or 3 pkts. Pure stevia

Whip cream.Set aside. Whip cream cheese with extracts n sweeteners. Whip both together. Put in desired dish. Refrigerate 1 hour minimun.

For cherry topping:

5 cups fresh pitted cherries

1/2 cup erithrytol/stevia blend

1 Tbsp liquid monk fruit/stevia sweetener

1 tsp gluccomannon

1/4 cup water

Place the pitted cherries into a saucepan, set over medium heat allow the cherries to release their juices. Add sweeteners. Stir well. This should take about 10 minutes. Stir occasionally.

Sprinkle glucomannon over the cherry mixture and stir well. *You want to stir the cherries constantly, the mixture will thicken up quick.

Cool before using to top your cheesecake!

Store in a mason jar with a lid, or any air tight container.
You can also place in the freezer for later use.