Low Carb Cookie Recipes

Tis the Season!! For all my Low Carb folks!
I’ve been looking ALL over for this one to share with ya’ll!!
You do not have to ruin your low carb plan this holiday season!! 🎅🎄

Low Carb Almond Sugar Cookies

1-1/4 cup almond flour
1 cup Stevia
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional stevia, for decorating
Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and stevia. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional stevia. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

Low Carb Brownies

Makes about 48
1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Stevia
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped (or 3/4 cup cocoa and 1/4 cup butter)
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans
Preheat oven to 350 F. Butter a 9″ x 13″ cake pan. Stir together almonds, baking powder, salt and stevia; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Beat eggs and vanilla together. Stir in the dry mixture, mix well. Add chocolate and mix again then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares.
Note: 1.8 net carbs per square

Low Carb Chocolate Chip Cookies

1 cup butter, softened
1-1/2 cups Stevia
1-1/2 teaspoons dark molasses
2 large eggs
1 cup almond flour
1 cup vanilla whey protein powder
1/4 cup oat bran
1 teaspoon baking soda
1 teaspoon salt
12 ounces sugar free chocolate bar, chopped into small pieces
1 cup chopped walnuts or pecans
Preheat oven to 375°F. Line baking sheets with parchment paper or a non-stick baking mat. Beat together butter, Stvia, and molasses until light and fluffy. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking soda and salt. Stir almond flour mixture into butter mixture until blended. Stir in nuts and chopped chocolate bars. Drop by rounded tablespoons onto preparted baking sheets. Flatten with palm of hand. Bake for 10 minutes, or until golden. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

Low Carb Peanut Butter Cookies

1.3 grams of carbs per cookie
Makes about 40
1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder
Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.

Low-Carb Snickerdoodles

Ground almonds create an “almond flour” which is a wonderful substitute for wheat flour for many baking recipes.
Makes about 26
1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Stevia
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Stevia
1 teaspoon cinnamon
In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Stevia, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Stevia and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Stevia mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.
Note: 1.5 net carbs per cookie

ENJOY 

 

Zucchini Garlic Cheesy Bread

I made this last night to go with our spaghetti it was very yummy, this would be nice to have as a snack with some marinara sauce mmmmm. Great for people who are following a keto diet  My hubby and kids loved it  

Zucchini Garlic Cheesy Bread

What you need
5 cups grated zucchini
3 eggs
4 cloves of garlic minced
1 tsp oregano
3 cups shredded mozzarella
1 cup grated parmesan cheese
1/4 cup cornstarch
salt & pepper to taste
2 tsp parsley

Preheat oven to 425, line a baking sheet with parchment paper. make sure all moisture is out of your grated zucchini by patting it dry with a paper towel.
In a large bowl mix zucchini, eggs, garlic, oregano, 1 cup mozzarella, parmesan cheese, parsley, salt and pepper, and cornstarch. Stir until well mixed together.
Pour mixture on the prepared baking sheet and pat into a crust. Bake until golden brown and dried out about 30 mins.
Sprinkle remaining mozzarella cheese and sprinkle some more parsley on top and bake for 10 minutes more or until the cheese is melted
Slice and serve and Enjoy 

Cheesy Chickpea Dip

Cheesy Chickpea Dip

This is an awesome dip.   Perfect with crackers or tortilla chips too 

What you need is 
1 can chickpeas drained
1 1/2 cups shredded cheese
1/2 of a 250g pkg of cream cheese
1/2 cup sour cream
1/4 tsp cayenne pepper
2 green onions chopped
1/2 cup tomato chopped

Preheat oven to 350. In a food processor add chickpeas, 1 cup of cheese, cream cheese and sour cream. Blend until smooth. Spread into a 9-inch pie plate and bake for 20 minutes. Remove from oven top with remaining cheese, onions, and tomatoes.
Enjoy 

Unstuffed Eggrolls

Unstuffed Eggrolls

If you like egg rolls, these unstuffed eggrolls are amazing! Egg rolls with amazing flavor, without the carbs! A one pan dish, perfect for a tasty low carb meal. Diabetic friendly and easy to make 🙂 

Ingredients

1 lb coleslaw mix

1 lb pork sausage

2 cloves garlic minced

1 tsp ground ginger

 salt to taste

1/4 cup onion chopped

Instructions

Brown the sausage in a large skillet and add the other ingredients right on top.

Cover and cook on the stovetop about 5 min on medium

Remove lid, stir/toss, and taste.

Finish to your taste/texture preference.

Enjoy 

 

Cherry Cordial Fat Bombs

Cherry Cordial Fat Bombs

Perfect for low carb diets like Atkins.

Ingredients:
4 oz Philadelphia Cream Cheese Regular (softened)
5 Tbsp butter (divided) (softened)
1/4 c + 1 Tbsp coconut oil
1 c frozen dark cherries
juice from 1/2 lemon
3 packets Stevia in the Raw
1 oz unsweetened baking chocolate squares

Directions:
Using a hand mixer, combine cream cheese, 4 Tbsp butter, 1/4 c coconut oil, lemon juice and 1 pk of Stevia, add more to taste if needed.
Line mini cupcake pan with cupcake holders. Add 1 Tbsp of the mixture to each cup. Place in freezer 3-4 hours until set.
Chocolate Topping:
Melt chocolate, 1 Tbsp coconut oil and 1 packet of Stevia or more if needed.
Put a drop of chocolate in each cup and spread it into a thin circle.
63 calories per cup, 2 carbs per cup

Cheesy Mashed Cauliflower

Cheesy Mashed Cauliflower

A Great Low Carb option in place of mashed potatoes and very yummy!

Ingredients:

1 med/ large head of cauliflower chopped up small
5 oz Cream Cheese
1/4 cup light cream
1/2 tsp Salt
1 1/2 tsp minced garlic 3/4 cup shredded Monterrey Jack cheese
2 and 1/2 Tbs Parmesan Cheese
1 tsp Paprika
Non stick spray ( I used Olive oil spray)

Directions:
Pre heat oven to 350°
Chop Cauliflower and add to a boiling pot of hot water and boil for 10- 12 minutes.
Drain cauliflower well. ( while draining in colander.. I push out any excess water out with paper towels.)
Meanwhile in a bowl combine the cream cheese, light cream, salt, garlic and Parmesan cheese and using hand mixer mix until blended… add cooked cauliflower and mash together with mixture. I then use hand mixed to mix saving some small chunks and place into greased baking dish, top with cheese sprinkle with paprika and bake for 30 minutes or until cheese starts to lightly brown.
ENJOY!!!!!

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

What you need is

2 spaghetti squash
1.5 lbs ground beef…
1 can crushed tomatoes
3 cloves garlic crushed ( we LOVE garlic can you less)
1 onion chopped
2 Italian sausages cut into pieces
1 small container of Ricotta Cheese
1 small container of Cottage Cheese
1 egg
Basil
fresh spinach
Mozzarella cheese
Parsley
Pepper
Pre heat oven to 350.
Cut squash in half lengthwise and clean out seeds. Place in baking dish cut side down with an inch of water, cover with tin foil and bake for about 40 min or till done
While Squash is cooking, in a frying pan add your hamburger and sausage and onions and brown add garlic and Italian spices, once the meat is cooked, add tomatoes and simmer for about 10 to 15 min.
In a small bowl add ricotta cheese, cottage cheese egg 2 tsp basil, and pepper, mix well set aside.
One squash is done, place them on a cookie sheet lined with tin foil, I am thrifty so I used the tin fold that I cover them with. Now you going to fill them
Divide your cheese mixture between your squash, then add your spinach, then your sauce, top with mozzarella cheese sprinkle with parsley and basil. Bake in the oven for about 25 min.
Cut each squash in half, Plate and Enjoy

Crockpot Creamy Buffalo Ranch Shredded Chicken

Crockpot Creamy Buffalo Ranch Shredded Chicken

An easy to make crockpot dish with creamy buffalo flavor you’ll love!

Can be made low carb by using lettuce leaves as wraps instead of bread. Either way, these will be a hit in your house!

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Ingredients
  • 5-6 medium chicken breasts boneless skinless
  • 12 oz bottle Frank’s RedHot Buffalo Wings Sauce
  • 1 oz packet Hidden Valley Ranch Salad Mix
  • 8 ounces cream cheese
 Instructions
  1. Lightly spray crock pot with non-stick cooking spray or rub down with butter.
  2. Pour some of the Franks sauce to slightly cover bottom of crock pot.
  3. Place chicken breasts in a single layer. Sprinkle chicken breast evenly with ranch dressing, flipping chicken and coating both sides. Then pour the rest of the Frank’s RedHot Buffalo Wing Sauce over chicken.
  4. Put the cream cheese on top. Cook on high for 4 to 5 hours or on low for 6 to 8 hours – cooking times vary, be sure to adjust your cooking time for your crock pot so you do not over cook.
  5. When ready, shred chicken right in the crock pot with the sauce using two forks. Serve on fresh baked sandwich rolls topped with your favorite toppings – blue cheese crumbles, cheddar cheese, blue cheese dressing, ranch dressing, lettuce, celery.

Low Carb Chicken, Sausage and Broccoli Casserole

Low Carb Chicken, Sausage, and Broccoli Casserole

This casserole is one of my favorites! Delicious and low carb, it’s great for a weekday dinner!

Ingredients
  • 3-4 cups cooked chicken diced
  • 1 lb pork sausage
  • 1 stalk celery finely chopped
  • 1 tablespoon onion chopped
  • 1/2 lb mushrooms sliced
  • 8 ounces cream cheese softened
  • 16 ounces broccoli cooked well and drained
  • 8 ounces cheddar cheese shredded
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
Instructions
  1. Brown the sausage with the celery, onion, and mushrooms.
  2. Stir the softened cream cheese into the sausage mixture until well blended.
  3. Coarsely chop the cooked broccoli.
  4. Mix all ingredients and spread in a greased 9″x13″ baking dish.
  5. Bake, covered with foil, at 350º for about 30 minutes.
  6. Uncover and bake until hot and bubbly and the top is lightly browned about 10 to 15 minutes.

Homemade Cheesy Bacon Burgers

Homemade Cheesy Bacon Burgers

These also freeze amazingly too 😀

Makes 14- 1 inch thick burgers

3 lbs hamburger
2 eggs
14 slices of cooked bacon cut into bite size pieces
2 cups of shredded cheese
2 tbsp pepper
3 tbsp garlic plus
2 tsp Worcestershire sauce

Mix all ingredients in a big bowl till mixed well. I just work it all with my hands its much easier that way I have a burger press I got from my Mom but you can use your hands too and make the patties, I like mine thick so I made them all 1 inch thick. Place them on a foil-lined cook sheet (easier cleanup, plus you can use the cooking sheet when cooking them) I put 6 on then put a piece of parchment paper then put the other 6 on top and use a small piece for the 2 that were left. Cover with plastic wrap and place in the fridge for about 2 hrs to let all the spices come together.
When ready Fire up the BBQ to med heat (350) BBQ till done flipping only once.
ENJOY