Fudgy Chewy No Bake Cookies

Keto / Low Carb / Gluten Free / Easy

These are an easy, delicious and only 1.3 grams of net carbs! I have provided an allulose and a powdered sweetener version. The allulose version produces a soft caramel texture and the powdered sweetener version produces a hard fudge texture. Both are delicious, just different. Follow the same instructions for both options.

ingredients

  • 1/2 C Unsalted Butter
  • 1 C Allulose
  • 3 Tbl Half & Half
  • 1/2 tsp Vanilla
  • 2 Tbl Cocoa Powder
  • 1/2 C Peanut Butter
  • 1 C Unsweetened Shredded Coconut
  • 1 C Sliced Almonds (110g)
  • 1 C Pecan Halves (115g)

erythritol/monk fruit version (follow same how to)

1/2 C Unsalted Butter
3/4 C Powdered Sweetener
3 Tbl Half & Half
1/2 tsp Vanilla
2 Tbl Cocoa Powder
1/2 C Peanut Butter
1 C Unsweetened Shredded Coconut
1 C Sliced Almonds (110g)
1 C Pecan Halves (115g)

the how to

Oat sized pieces

Combine the 1 cup coconut, 1 cup sliced almonds and 1 cup pecan halves into a food processor and pulse them until they are about the size of an oat. Set aside.

Mixing the peanut butter into the bubbling fudge

In a medium saucepan, melt 1/2 cup butter and 1 cup allulose over medium heat. Once the sweetener has fully dissolved into the melted butter, add 3 tablespoons half & half, 1/2 teaspoon vanilla, and 2 tablespoons cocoa powder. Whisk until combined and bubbling. Pull from heat and add 1/2 cup peanut butter. Whisk until completely dissolved and smooth in the fudge. Fold the coconut, almond and pecan mixture in with a rubber spatula. Using a 1 tablespoon sized cookie scoop, portion 30 cookies out onto parchment lined cookie sheets. Refrigerate for a few hours to set.

1 tablespoon portions

nutrition

  • Makes 30 Servings / Serving Size = 1 Cookie
  • Calories: 120
  • Fat: 11.5g
  • Total Carbs: 3g
  • Fiber: 1.7g
  • Protein: 2.3g

Ham & Beans

Keto / Low Carb / Easy / Gluten Free

Have leftover ham hanging around? Don’t have leftover ham hanging around but you just want something hammy? This is for you! You literally dump it in a pot and let it cook. Couldn’t be easier! Let’s go…

ingredients

  • 1 lb Bite Size Chopped Ham
  • 750g (1 lb) Frozen Cut Green Beans
  • 900ml (3.5 C) Chicken Broth
  • 1/2 Diced Small (1/2 C) Yellow Onion
  • 1/2 C Diced Carrot (optional)
  • 1/4 C Salted Butter
  • 1 tsp Black Pepper
  • 1 tsp Salt

the how to

In a soup pot add the 1 lb chopped ham, 1 lb green beans, 3.5 cups chicken broth, 1/2 c diced yellow onion, 1/4 c salted butter, 1 tsp black pepper, 1 tsp salt. Simmer on low-medium for 60 minutes until the liquid has reduced and onions are translucent. Perfect with keto cornbread!

nutrition

  • Serving Size 1 Cup – 6 Servings
  • Calories: 202
  • Fat: 11g
  • Total Carbs: 9.1g
  • Fiber: 2.7g
  • Protein: 14.2g

THE Chocolate Chip Cookie

Keto / Gluten Free Option / Easy

*THE* Chocolate Chip Cookie sounds bold and a little presumptuous but I promise they are at least good so they’re worth a try! These are the closest to a real chocolate chip cookie I’ve ever made. They’re gooey and satisfying. I have two options for this cookie. A straight almond flour keto cookie and a keto cookie that has gluten in it. The gluten adds a real cookie feel and chew. The gluten option also has cornstarch which also adds more of a real cookie mouth feel and light crispy edge but that is completely optional if you aren’t comfortable with it. I love this cookie. I am in love with this cookie. I want to marry this cookie.

ingredients (Gluten Free)

  • 1/2 C Unsalted Softened Butter
  • 2 oz Softened Cream Cheese
  • 1/2 C Brown Sweetener (I use Swerve Brown – the sticky consistency helps with a chewier cookie)
  • 1/2 C Granulated Sweetener (I use Lakanto Classic)
  • 1 Egg + 1 Egg Yolk
  • 1/2 tsp Vanilla + 1/2 tsp Butter Extract or 1 tsp LorAnn Butter Vanilla Bakery Emulsion (1 tsp vanilla can be substituted with no issue as well)
  • 1 1/2 C Almond Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp Salt
  • 1-2 C Sugar Free Chocolate Chips (2 cups makes a better chocolatier cookie but 1 cup makes a fine cookie with less carbs/calories – It is up to you!)

the how to

Using a stand mixer or hand mixer, cream the 1/2 cup softened unsalted butter, 2 ounces softened cream cheese, 1/2 cup brown sweetener and 1/2 cup granulated sweetener for about 5 minutes until fluffy and shaggy. Add 1 egg, 1 egg yolk and 1 tsp vanilla, beat for an additional 3-5 minutes until fluffy and fully emulsified. This creaming process is very important and will result in a much better cookie. Add 1 1/2 cup almond flour, 1 tsp baking soda, 1/2 tsp xanthan gum, 1/2 tsp salt and 1 to 2 cups sugar free chocolate chips. Slowly mix these ingredients in until just combined. Remove the paddle/mixer and use a silicone spatula to finish mixing if needed.

Line your cookie sheets with parchment. Using a 1 tablespoon size cookie scoop, scoop leveled portions onto your cookie sheet spaced 2″ apart. Refrigerate the scooped cookies for 30 minutes. While your cookies chill, preheat your oven to 350º. Once the cookies are chilled, bake for 10 minutes. Check at 8 minutes. The cookies should be golden around the edges with a light brown top. Remove them from the oven and give them a little slam when you put the pan down. Allow them to cool on the cookie sheets before removing them. Store in an airtight container. Enjoy!

The most important steps in this cookie is the long creaming time and fully chilling them. It is worth the extra few minutes and will result in a far better cookie. I promise!

ingredients (gluten version)

  • 1/2 C Unsalted Softened Butter
  • 2 oz Softened Cream Cheese
  • 1/2 C Brown Sweetener (I use Swerve – I feel the stickiness helps a chewy cookie)
  • 1/2 C Granulated Sweetener (I use Lakanto)
  • 1 Egg + 1 Egg Yolk
  • 1/2 tsp Vanilla + 1/2 tsp Butter Extract or 1 tsp LorAnn Butter Vanilla Bakery Emulsion (1 tsp vanilla can be substituted with no issue)
  • 1 C Almond Flour
  • 1/2 C Vital Wheat Gluten
  • 1 tsp Baking Soda
  • 1 Tbl Cornstarch (Optional – Makes for a chewier cookie but not required for a great cookie)
  • 1/2 tsp Salt
  • 1-2 C Sugar Free Chocolate Chips (2 cups makes a better chocolatier cookie but 1 cup makes a fine cookie with less carbs/calories – It is up to you!)

Follow the instructions above.

nutrition

Gluten Free Version (2 Cups Chocolate Chips)
  • Makes 39 Cookies / 1 Cookie = 1 Serving
  • Calories: 96
  • Fat: 8.9g
  • Total Carbs: 6.7g
  • Fiber: 4.6g
  • Protein: 2.1g
Gluten Version (2 Cups Chocolate Chips)
  • Makes 39 Cookies / 1 Cookie = 1 Serving
  • Calories: 95
  • Fat: 8.4g
  • Total Carbs: 8.6g
  • Fiber 4.6g
  • Protein: 2.8g

*The carbs listed would lower to 2.5 net with one cup of chocolate chips.

Protein Pumpkin Bread

Keto / Low Carb / Contains Gluten / Easy

This moist and delicious pumpkin bread has nearly 10 grams of protein per slice! I would call it a Starbucks copycat as it is so close to their pumpkin bread. It is an absolute repeat for me through fall and winter.

ingredients

  • 1 C Pure Pumpkin
  • 3/4 C Granulated Sweetener (I use Lakanto)
  • 1 Large Egg
  • 1/2 C Greek Yogurt
  • 1 tsp Vanilla
  • 1 tsp Pumpkin Pie Spice
  • 2 tsp Cinnamon
  • 1 C Almond Flour
  • 1/4 C Vital Wheat Gluten
  • 1/4 C Micellar Casein Protein Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 C Pumpkin Seed (Optional)

the how to

Preheat oven to 325°. If your pumpkin looks quite wet or has water sitting on top, drain it in a sieve so the excess moisture doesn’t interfere with your bread. The pumpkin should not look wet or sloppy. In a mixing bowl, combine 1 cup pure pumpkin, 3/4 cup sweetener, and 1 large egg together by hand or with a hand mixer. Add 1/2 cup greek yogurt, 1 tsp vanilla, 1 tsp pumpkin pie spice, 2 tsp cinnamon and blend, scraping the sides of the bowl down to make sure everything is incorporated.

In a small separate bowl add 1 cup almond flour, 1/4 cup vital wheat gluten, 1/4 cup micellar casein, 1/2 tsp baking soda, 1/4 tsp salt and whisk.

Add half the dry mixture to the wet mixture and combine. Scrape down as needed. Add the last half. Combine and scrape. Pour into a greased loaf pan & top with crushed pumpkin seed before baking if desired. Bake for 45-60 minutes. Check with a toothpick. There should be no wet batter and the bread should have a nice browned surface that feels firm to the touch. Cool completely before slicing. Store in an airtight container in the refrigerator.

nutrition

  • 12 Slices
  • 1 Slice
  • Calories 108
  • Fat 5.6
  • Total Carbs 4.3
  • Fiber 1.9
  • Protein 9.8

Protein Bread

Keto / Low Carb / Contains Gluten / Easy

This bread packs almost 13 grams of protein per slice and 2 net carbs. There are a lot of store bought bread options out there but nothing beats a homemade warm loaf of bread with a slather of butter on it. This is a variation from a recipe on the internet titled “Dierdre’s Low Carb Bread”. Even if you are new to baking, this is an easy recipe that produces beautiful bread. Baking your own bread can seem intimidating but this really couldn’t be easier.

ingredients

  • 1 C 110° Water
  • 1 Tbl Active Dry Yeast
  • 1 tsp Honey or Sugar
  • 2 Large Eggs
  • 1/2 C Golden Flax Meal
  • 1/2 C Unflavored Micellar Casein Protein Powder
  • 1/2 C Oat Fiber
  • 1 1/4 C Vital Wheat Gluten
  • 1/4 C Powdered Sweetener
  • 1 tsp Salt
  • 2 Tbl Olive Oil
  • 1 Tbl Lemon Juice

the how to

In a stand mixer bowl add 1 cup 110° water, 1 Tbl active dry yeast and 1 tsp honey or sugar. Whisk gently and let sit for 10 minutes until it becomes foamy.

Yeast Ready

Add 2 large eggs, 1/2 cup golden flax meal, 1/2 c unflavored micellar casein, 1/2 cup oat fiber, 1 1/4 cup vital wheat gluten, 1/4 cup powdered sweetener, 1 tsp salt, 2 Tbl olive oil and 1 Tbl lemon juice. Place into the stand mixer with the dough hook attachment and set on low for 20 minutes. At about 5 minutes remaining in mixing time, set the kettle with 1 liter of water or heat the water in the microwave until boiling. Place a heat safe bowl on the bottom shelf of your (turned off) oven and fill it with the boiling water. Shut the oven door.

Kneaded Dough

Once the dough is done kneading, gently shape it into a loaf and place it in a lightly greased bread pan or a bread pan lined with parchment paper. Cover loosely with a tea towel and place it in the oven over the bowl of boiling water. Shut the oven door and set the timer for 70 minutes. Do not open the oven door until the timer goes off.

After Rising

Once the loaf is done rising, remove the loaf and the bowl of water. Set the oven to 350° and wait until it preheats. Remove the tea towel from your bread. Once the oven preheats, place your bread on a middle rack and bake for 40 minutes until uniformly golden brown. Let cool until warm to the touch before turning out onto a cooling rack to cool completely. This is usually the point I slice off the end and put a big smear of grass fed salted butter on. Store in an airtight container.

nutrition

  • Serves 14 Slices
  • Serving Size – 1 Slice
  • Calories 103
  • Fat 4.1g
  • Total Carbs 8g
  • Fiber 6.4g
  • Protein 12.8

Easy Hearty Chili

Keto / Low Carb / Gluten Free / Easy / Mild – Medium Spice

This is my favorite chili. I have another smoked chuck chili that is also delicious but this one is easy so it rises to #1. Full of flavor with great mild to medium spice. It is always good and it always hits the spot.

ingredients

  • 2 lbs Ground Beef
  • 1 1/4 C Diced Yellow Onion
  • 2 Tbl Tomato Paste
  • 2 28 oz Cans Diced Tomato (loosely drained)
  • 1 Can Black Soy Beans (optional)
  • 3 Tbl Ancho Chili Powder
  • 2 Tbl Smoked Paprika
  • 1 Tbl Cumin
  • 1 Tbl Minced Garlic or Garlic Paste
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Hot Sauce

the how to

In a large pot, brown the 2 lb ground beef with 1 1/4 cups diced yellow onion. Once brown, add the 2 Tbl tomato paste, 2 28 oz cans diced tomato, 1 can black soy beans (optional), 3 Tbl ancho chili powder, 2 Tbl smoked paprika, 1 Tbl cumin, 1 Tbl minced garlic or garlic paste, 1 tsp salt, 1/2 tsp pepper, and 1 tsp hot sauce. Stir to combine and let simmer for 45 minutes until the color turns a rich deep red and the chili thickens.

nutrition

  • Makes 8 – 1 Cup Servings
  • 1 Serving
  • 321 Calories
  • Fat 16.7g
  • Total Carbs 14.2g
  • Fiber 5g
  • Protein 30.2g

Pumpkin Bars

Keto / Low Carb / Gluten Free / Easy

Growing up I LOVED when Pumpkin Bars. They are an ultra moist mix of pumpkin cake and pumpkin pie topped with sweet cream cheese icing. Not a fan of pumpkin pie but still like the flavor? These were made for you.

ingredients

  • — Bar —
  • 1 1/2 C Almond Flour
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • 3/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 15 oz Pure Pumpkin
  • 2 Egg
  • 1/2 C or 75g Powdered Sweetener
  • 1/2 C Olive Oil
  • — Frosting —
  • 4 oz Softened Cream Cheese
  • 3 Tbl Softened Unsalted Butter
  • 1-2 Tbl Half & Half or Heavy Whipping Cream
  • 1/4 C or 37g Powdered Sweetener

Preheat oven to 350°. In a small mixing bowl, mix the 1 1/2 cups almond flour, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt with a whisk and set aside. In a large mixing bowl or stand mixer, mix the 15 oz pure pumpkin, 2 egg, 1/2 cup or 75g powdered sweetener, 1/2 cup olive oil until combined. Add half the dry mixture and combine. Add the remaining dry ingredients and mix until combined. Pour into a lightly greased 9×9 baking dish and spread evenly. Bake for 35-45 minutes but check about 30 minutes. A toothpick inserted into the middle should come out without wet batter. You don’t want dry crumbs either though. The goal is baked but still very moist. Pull and allow to fully cool. While the bars are cooling, combine 4 oz softened cream cheese, 3 Tbl softened unsalted butter, 1 Tbl half & half or heavy cream, 1/4 cup or 37g powdered sweetener. Mix with hand mixer until smooth and fluffy. Add the other tablespoon of cream or heavy cream if it is still quite thick. Once the bars are cooled completely, spread the frosting over the bars evenly. Cut into 12 even pieces. Store in refrigerator.

nutrition

  • 1 Serving (12 Servings)
  • 261 Calories
  • Fat 24.2g
  • Total Carbs 5.7g
  • Fiber 3g
  • Protein 5.3g

Instant Pot Not Red Beans Not Rice

Keto / Low Carb / Instant Pot / Gluten Free / Easy / Medium Spice

I am a sucker for warm comforting spice and this serves that up. This dish has a nice warm heat that hits the spot on a cold day. It is made with black soy beans but if you avoid soy, feel free to omit them. Nothing better than a hearty and EASY meal for dinner! This recipe is written for the instant pot but can easily be accomplished on the stovetop or in a crock pot.

ingredients

  • 1 Tbl Avocado or Olive Oil
  • 1 C Diced Yellow Onion
  • 1 C Diced Celery
  • 1 C Diced Green Bell Pepper
  • 2 tsp Minced Garlic
  • 3 Cans Black Soy Beans
  • 2 lb Smoked Sausage (Andouille, Mennonite, Polish)
  • 3 Cups Chicken Broth
  • 2 tsp Chili Powder
  • 2 Bay Leaf
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Dried Oregano
  • 1 tsp Dried Parsley
  • 3 tsp Salt
  • 1 tsp Black Pepper
  • 2 Tbl Hot Sauce (Frank’s, Local Hot Sauce, Tabasco)
  • 2 tsp Paprika
  • 1 1/2 tsp Xanthan Gum
  • Green Onion for Garnish

the how to

Cut the 2 lbs sausage into 1/2 inch slices and set aside. Dice the 1 cup onion, 1 cup celery, and 1 cup green pepper in 1 Tbl oil and sauté on medium heat until soft. Add 2 tsp garlic, 3 cups chicken broth, 3 cans of black soy beans, 2 tsp chili powder, 2 bay leaf, 1/4 tsp cayenne pepper, 1 tsp dried oregano, 1 tsp dried parsley, 3 tsp salt, 1 tsp black pepper, 2 Tbl hot sauce, 2 tsp paprika. Stir to combine and seal the lid. Set manually to high pressure for 20 minutes. Once done, manually release pressure. Open it and set to sauté. While continuously stirring, add 1 tsp xanthan gum and keep stirring until dissolved. Add the additional 1/2 tsp if you want it thicker. Turn off insant pot and serve over cauliflower rice with a green onion garnish.

Chewy Peppermint White Chocolate Cookies

Low Carb / Keto / Gluten Free Option / Easy

These are my new favorite winter cookie. They’re chewy and they stay chewy. They are like a great sugar cookie with subtle mint and chocolate flavors. Not too sweet and not slap you in the face minty. I have two versions of these. A version with vital wheat gluten and a gluten free version! These could be made with dark chocolate chips too and they would be great.

ingredients

  • 1/2 C Unsalted Softened Butter
  • 2 oz (1/4 block) Softened Cream Cheese
  • 1/2 C Granulated Sweetener (I use Lakanto)
  • 1 Egg + 1 Egg Yolk
  • 1 tsp Vanilla
  • 1 C Almond Flour (superfine is best – Kirkland brand is my favorite)
  • 1/2 C Vital Wheat Gluten (also known as 80% wheat gluten)
  • 1 Tbl Cornstarch
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 C White Chocolate Chips (I use Lily’s)
  • 25 Sugar Free Peppermints Crushed (I used Russell Stover)

the how to

Unwrap the 25 peppermints and put them in a ziploc bag and smash them using a rolling pin or something heavy. Set aside. Using a stand or hand mixer, cream the 1/2 C butter, 2 oz cream cheese and 1/2 C sweetener for about 5-6 minutes. This is an important step, do not skip this step. Let it go and go and go and go. You will produce a better cookie if you do this. Beat it like it has personally offended your mother. Once it starts to look like this:

It looks like it has a dough consistency. it looks “rough”

Add the 1 egg and mix just to combine then 1 egg yolk and 1 tsp vanilla and again let it beat for another 3-4 minutes. When finished it will look like this:

fully emulsified and also looking like a dough

Add the remaining ingredients (1 C Almond Flour, 1/2 C Vital Wheat Gluten, 1 Tbl Cornstarch, 1 tsp Baking Soda, 1/4 tsp Salt, 1 C White Chocolate Chips, 25 Crushed Peppermints) and mix until just combined. Remove and use a spatula to finish bringing it together. Using a 1 Tbl size cookie scoop or spoon, scoop 1 tablespoon size scoops onto a parchment lined baking sheet. It must be parchment lined or silicone lined. These cookies are chewy and gooey and will stick. Space them about 2″ apart. Place into the fridge and let them chill about 15 minutes. While they chill, preheat your oven to 350°.

Bake for 10 minutes (check at 8 minutes) until just turning light golden around the edges. Let them cool on the pan near completely before removing them.

gluten free version

  • 1/2 C Unsalted Softened Butter
  • 2 oz Softened Cream Cheese
  • 1/2 C Granulated Sweetener (I use Lakanto)
  • 1 Egg + 1 Egg Yolk
  • 1 tsp Vanilla
  • 1 1/2 C Almond Flour (Superfine is best – I use Kirkland brand)
  • 1/2 tsp Xanthan Gum or 1 Gelatin Pouch
  • 1 Tbl Cornstarch
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 C SF White Chocolate Chips (I use Lily’s)
  • 25 SF Peppermints Crushed (I used Russell Stover)

Follow the directions above for the gluten free version as well.

nutrition

  • Gluten Option
  • Makes 35 Cookies – Serving Size 1 Cookie
  • 100 Calories
  • Fat 7.1g
  • Carbs 5.2g
  • Fiber 1.8g
  • Protein 2.9g
  • —-
  • Gluten Free Option
  • Makes 35 Cookies – Serving Size 1 Cookie
  • 103 Calories
  • Fat 7.9g
  • Carbs 5.3g
  • Fiber 1.9g
  • Protein 1.9g

Sloppy Joes

Keto / Mild 🌶 / Easy / Quick

ingredients

  • 1 lb Ground Beef
  • 1/2 C Diced Onion
  • 1/2 C Diced Green Pepper
  • 1 C Tomato Sauce
  • 2 Tbl Tomato Paste
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 Tbl Yellow Mustard
  • 2 Tbl Worcestershire Sauce
  • 1/4 C Powdered Sweetener
  • A few dashes of hot sauce (optional if you want to amp up the heat)

the how to

Brown the ground beef with the onion and green pepper in a skillet on medium high heat. Once browned, lower the heat to a simmer.

Add the remaining ingredients together and stir until mixed. Simmer for 15-20 minutes until the mixture is thickened and the flavors have combined. Serve on a low carb bun, wrap or in a bowl!

nutrition

  • Serves 4
  • 255 Calories
  • 14.1g Fat
  • 9.9g Carbohydrates
  • 2.2g Fiber
  • 5.1g Sugars
  • 22.6g Protein