Lower-fat, sugar, carbs and calorie, higher fiber Chocolate Chip Cookies
Preheat oven to 375° F.
Ingredients
1 1/4 Cups white flour and 1 Cup whole wheat flour 1 teaspoon baking soda 1 teaspoon salt (leave out if not using unsalted butter) 1 cup (2 sticks) Country Crock Plant-Based butter, softened 3/4 cup granulated Splenda or your favorite sweetener 3/4 cup packed Splenda brown sugar 1 teaspoon vanilla extract 2 large eggs, room temperature 2 cups (12-oz. pkg.) sugar free chocolate chips or chunks Optional: 1 cup chopped pecans (if omitting, add 1-2 tablespoons of all-purpose flour) 1/2 package of white chocolate chips (sugar free if you can find them)
Mix all (except chips and nuts) in a food processor, blender, or mixing bowl.
Mix the chips in by hand. Drop by rounded tablespoon onto ungreased baking sheets (or use a cookie scoop).
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
To make these GF as well, simply substitute almond flour for white flour and coconut for wheat. To make them DF, use Enjoy Life chips.
To make them for the holidays, melt chocolate and add a tiny bit of peppermint oil or extra; drizzle a little on the top of the cookies. Add holiday sprinkles!
Almond Flour Pie Crust (Keto, 5 Ingredients) Also gluten-free and dairy-free
The best keto pie crust recipe! My almond flour pie crust is buttery and flaky, with 5 minutes prep, 5 ingredients, and 2g net carbs.
Prep 5 minutes Cook 10 minutes Total 15 minutes Author Maya Krampf from WholesomeYum.com
Ingredients
2 1/2 cups Wholesome Yum Blanched Almond Flour (or any almond flour) 1/4 cup Besti Monk Fruit Allulose Blend (*see note below about amounts; omit for savory crust) (or any sweetener) 1/4 tsp Sea salt (or 1/2 tsp for savory crust) (leave out the salt unless you're using unsalted butter!) 1/4 cup Butter (measured solid, then melted; substitute ghee for dairy-sensitive, or coconut oil for dairy-free) (or vegan/plant-based butter) 1 large Egg (or ~2 tbsp additional butter, ghee, or coconut oil) 1/2 tsp Vanilla extract (optional)
Instructions
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
In a large bowl, mix together the almond flour, Besti (if using), and sea salt.
Stir in the melted butter and egg, until well combined. (If using vanilla, stir that into the melted butter before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
Bake for 6-12 minutes, until the edges are slightly golden -- the time can vary depending on your pan, your oven, and the sweetener you use (or don't use).
Add fillings only after pre-baking. If your fillings will require baking again, you'll want to parbake the crust for the shorter end of the time spectrum, around 6-8 minutes, and use a pie shield or foil to cover the edges when baking again with filling.
Keto Pumpkin Pie (Sugar Free) Also, gluten-free and dairy-free
You only need a few ingredients for this easy low carb keto pumpkin pie recipe with almond flour crust. It's the best sugar free pumpkin pie!
Prep 15 minutes Cook 45 minutes Total 1 hour Author Maya Krampf from WholesomeYum.com
Ingredients
1 recipe Almond flour pie crust (or your favorite pie crust recipe) 1 15-oz can Pumpkin puree 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo) 2 large Eggs (at room temperature) 2/3 cup Besti Powdered Monk Fruit Allulose Blend (or your favorite sweetener) 2 tsp Pumpkin pie spice 1/4 tsp Sea salt 1 tsp Vanilla extract (optional) 1 tsp Blackstrap molasses (optional)
Meanwhile, beat together all remaining ingredients, using a hand mixer (or food processor) at medium-low speed, until smooth. (Don't overmix.)
When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
Pour the filling into the crust. Gently tap on the counter to release air bubbles. Cover the crust edge with foil.
Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center, like jello. Do not let it fully set in the oven.
Cool completely on the counter. Then, refrigerate for at least 2 hours, preferably overnight. Make sure the pie is completely set and doesn't jiggle before you slice it.
Maya's Recipe Notes
Serving size: 1 slice, or 1/12 of entire pie
To reduce the chance of cracking your low carb pumpkin pie, you can bake the pie in a water bath. Otherwise, if you end up with cracks, you can always cover them with whipped cream.
Cloud Bread is an easy to make, light and fluffy bread substitute. These are
low carb, under 40 calories each and the perfect way to lighten up a sandwich!
Perfect for Weight Watchers, and 21 Day Fix approved!
Ingredients
3 large eggs divided
1/8 tsp cream of tartar
3 tablespoons cream cheese or 1/3 cup fat free or light Greek yogurt
Instructions
Preheat oven to 300 degrees F. Line a pan with parchment paper or a silpat mat.
Mix egg whites & cream of tartar on high speed until stiff peaks form.
In a large bowl mix egg yolks & greek yogurt (or cream cheese) until well
combined and smooth. Gently fold in about 1 cup of the egg white mixture until
well combined. Add remaining egg whites and fold just until mixed.
Divide egg mixture into 6 equal portions on prepared pan. Spread until about
1/2″ thick.
Bake 30 minutes or until lightly browned. Immediately move to a wire rack and
cool completely (at least 60 minutes).
Refrigerate in a sealed container to store.
This recipe is very simple to make; however, if you are not getting optimal
results, the following are a few tips to help you.
Beat The Eggs Well: The egg whites should be beaten very well. When lifting out
your beater stiff peaks should form and egg white will stick to the beater.
Do Not Underbake: Your cloud bread shouldn’t seem moist (like an omelette would
be) in the middle. The texture should be drier than a meringue on a lemon
meringue pie. If your cloud bread is under-baked it will likely fall apart when
you use it and it will have a moist eggy texture. As it sits, the texture will
improve so ensure they cool completely.
Cool Completely: I leave my cloud bread to cool on a rack at least 60 minutes or
longer. This allows it to cool but also to slightly dry out. These are best
eaten several hours after baking.
Freeze unused portions. They defrost in seconds and last for a month or more.
Beatles - Early Beatles, Rubber Soul, Yesterday and
Today, Meet the Beatles, Beatles '65, Second Album,
VI, White Album, Abby Road, Revolver,
Let It Be, Magical Mystery Tour, Help, Sgt. Pepper's
Lonely Hearts Club Band and Reel Music
Paul McCartney - Goodnight Tonight (EP) and Give My Regards to
Broadstreet
Julian Lennon - Valotte
John Lennon - Rock 'n' Roll
John Lennon and other artists (tribute) - Every Man Has a Woman
Harry Nilsson - Harry, Nilsson Schmilsson and The Point
Arthur Brown - The Crazy World of Arthur Brown
Jethro Tull - Thick As Brick
Jack Wagner - All I Need and Lighting Up The Night
Queen - A Day at the Races and A Night at The Opera
The Carpenters - A Kind of Hush and Passages
Linda Ronstadt - Simple Dreams and A Retrospective
Olivia Newton John - Olivia
The Limeliters (first album?)
Sweet - Desolation Boulevard
The Partridge Family - The Partridge Family Album and Up to Date
Elvis Presley - Elvis in Concert (77)
The Raiders - Indian Reservation
Paul Williams - Life Goes On, Ordinary Fool and Just an
Old Fashioned Love Song
Herb Alpert and the Tijuana Brass - Christmas Album
Herman's Hermits - Best Of and There's a Kind of Hush
Best of the Bee Gees
Gordon Lightfoot - Don Quixote
Sex Pistols - Never Mind The Bollocks
KTel The Hot Ones
Ronco - I Love Music 1976
WFIL 56 Sweet as Candy
Doctor Zhivago (movie soundtrack)
COMEDY
Bob Newhart - The Button Down Mind of Bob Newhart
Arlo Guthrie - Alice's Restaurant
Firesign Theater - Don't Crush that Dwarf, Hand Me the Pliers;
Waiting for the Electrician or Someone Like Him; The Tale of the Giant
Rat of Sumatra; and How Can You Be in Two Places at Once When You're
Not Anywhere at All.
MUSICALS
42nd Street (original Broadway)
Grease (original Broadway) Guys and Dolls (original Broadway and all-black version - 70s) Hello Dolly (movie) La Cage Aux Folles (original Broadway) Man of La Mancha (movie) My Fair Lady (original Broadway)
Out of This World (original Broadway)
Phantom of the Opera (original Broadway) Phantom of the Paradise (movie)
Scrooge (movie)
Showboat (1988 opera version) The Sound of Music (movie)
Victor Victoria (movie)
West Side Story (original Broadway)
The Wizard of Oz (movie)
Disneyland Double Feature - Walt Disney's Dog Songs And Incredible Journey Vinyl, LP 1961
1977 and 1979 Thousand Voice Choir
1978 Carlsbad High School Choir
These are ID, club, store, gas and other cards that I've had over the years or that were donated to me. My original page is going to take awhile to rebuild, but here are photos of them for now, with my comments. This was from around 2013. I'm sorry that they're so small! You can zoom in to see them.
I made this recipe this week...absolutely delicious! Even though it's made with almond flour, it's not that low carb because of the bananas, and because of the sugar. You can substitute Splenda or your favorite sweetener for the sugar. I made it with three bananas instead of two because they're small. I'm only going to eat one small piece at a time, so the carb count is not too bad. It's hard, though, because this is really delicious. It's dog-friendly, too! It's also gluten-free and dairy-free.
ABOUT ME: I picked up my first business card when I was about 10, while visiting in Tijuana with my dad. I kept it because I liked a hat at this
one shop, but my dad didn't want to buy it. I hoped to go back and buy it some day (I never did!). Then, later I
wanted to collect cards to show them in San Diego County Fair in San Diego, where they
have many hobby shows (I never did that, either!). I didn't know there
were other collectors out there until the 80's, when I worked with a guy in NY who said
he collected them (or used to, I think). I saw other card collectors later
at our county fair, too. Then I started collecting
more actively when I found the
IBCC and joined the club and
mailing list (which is now on Facebook). I was trading with 5-6 people regularly, but I haven't had time for that, for quite a while now. I have more cards than I can display or go
through, but I hope to get them organized sometime. ~Suzanne
Please feel free to send me cards you don't want at: P.O. Box 1203 Port Washington, NY 11050.
However, I do not have time for new traders, sorry! (Please visit IBCC as noted above to find traders.) If you send me cards
through the mail, I might not reply for a very long time or send you any cards.
If you want me to send you money in return for postage, I can do that, but you must let me
know in your email or letter.
This picture above was from when we lived in Lubbock (97-01) - I was
sorting them on our small table. I have way more than will fit into this picture.
I sort them whenever I have a little time, using photo boxes. When
I get all of them sorted into categories, I will attempt to alphabetize them.
Then I will enter the data into a spreadsheet in the computer and possibly scan
them in as well. I'm sure I will find MANY duplicates when I alphabetize them. I
have thousands now and not much free time for sorting, so it will take quite a
while.
Here's what the cards look like now in my closets in Arkansas. I have a lot more boxes in another room, but they're packed up now, since we're moving soon.
Fabio
is looking to trade or buy business cards. He lives in Italy and his English is
not that great. Please email me by clicking on his name if you are interested.
You can use Google Translate
to translate to Italian if that will help. BTW I do not know Fabio, so
please do not involve me in any trade disputes or questions. I haven't heard from him, so I have no idea if this is still his email address.
Face Media Group is based in the United Kingdom and offer a range of printed business cards. Their comprehensive range includes recycled, laminated and metal business cards. They can also design the perfect business card to suit your brand.
I had a very bad experience in the past with VistaPrint! Fair warning. I have ordered cheap cards from them in the past, including magnetic cards--great
deals! However, I don't use them any more because they gave my credit card information to one of their ad companies, without my permission, and they then charged me for something I
did not agree to, and VistaPrint did not help me out at all. They continued to spam me both through email and snail mail
for years, even though I repeatedly asked them not to.😠
I haven't made a pie in a long time because while I enjoy EATING pie, making the crust can be such a pain. Most gluten-free pre-made crusts are not very good, either. I made this cherry pie using a frozen crust I bought from a bakery awhile back, and it wasn't bad! The pie is low-carb, gluten-free, vegan and dairy-free as well.
This recipe is one I cut out of the newspaper years ago. It's really good, even without the bread crumbs, to make it gluten-free. I served it in 2016 with a gluten-free Mediterranean Bean Pasta & Veggie Kit from Wal-mart. This is NOT low carb.
Ingredients: 6 whole chicken breasts, boned, skinned and split
3 Tablespoons coarse German or brown mustard
2 teaspoons olive oil
2 large cloves garlic, pressed
2 Cups soft sourdough French-bread crumbs
Coarse brown pepper
Rinse chicken breasts under cold water and pat dry. In a small bowl, mix together mustard, olive oil and garlic. Spread mixture on both sides of chicken, then roll in crumbs to coat. Set in a shallow pan that has been coated with cooking oil spray and sprinkle liberally with pepper.
Bake in a pre-heated 350 degree oven for 20-25 minutes, depending on thickness of breasts. Serves 6.
I just heated up some water and almond milk, then added in pumpkin pie seasoning and some pumpkin caramel flavoring, and whipped cream. You can buy sugar-free pumpkin caramel flavoring in the store or online! I used Jordan's Skinny Syrup, which is low-carb. This is much better than Pumpkin Spice Latte, in my opinion. Of course, you could also add the seasonings above to coffee or any latte.
To make it dairy-free, use CocoWhip or your favorite DF whipped cream topping.
This is low carb, gluten free and dairy free (if you use vegan cheese).
Heat a non-stick pan of medium side. Spray it lightly with Pam. Heat the pan on medium-high. Take a large handful of shredded cheese (I use Vegan) and pile it in the middle (not too thick), so that it's roughly tortilla or pancake size.
Let the cheese tortilla cook for a while, but don't burn it. Lift the edges gently with a spatula. If you can lift it without it bunching up (it's no longer too soft), flip it over. Cook it through a bit.
You can fill it with turkey or any meat or veggies that you wish. Fold it in half and press it down a little. Flip it over. Make sure both sides are cooked. Remove from pan.
You can add mayo or any kind of sauce you want. Eat it quickly because it's not as good cold.
I created this recipe for myself. I didn't measure anything, so the ingredients below are just a guess.
The idea is to put enough chocolate over the other ingredients to bring them
together. Too much chocolate would overwhelm the rest. Not enough chocolate
would probably make them too dry.
Ingredients:
1 package chocolate chips
1/3 package mini-marshmallows
1/3 package shredded coconut flakes
2-3 tsp. vanilla
1 Cup of Equal, Splenda or your favorite sweetener.
Fill half of a medium bowl with all of the ingredients except for the
chocolate chips. You want roughly an equal amount of marshmallows and coconut,
with just a few teaspoons of vanilla and as much sweetener as you like (I like a
lot).
I used Luv
sugar-free chocolate chips, unsweetened coconut and Equal. If you want to
keep making it sugar-free, then you might want to find sugar-free marshmallows
as well. Mine are also gluten-free and dairy-free.
Melt the chocolate chips in the microwave or in a small pan on low heat.
Stir until all is melted. Pour the chocolate into the bowl with the other
ingredients and stir with a spatula or wooden spoon.
Line a baking sheet with cupcake liners. With a small spoon, fill the liners
with the mixture in the bowl (about halfway full). Mine made about a dozen. Put
them in the fridge for a little while until the chocolate hardens. These
are yummy! A little chewy and a little crunchy.
5 Cups flour (I have used Ener-G rice flour or a combination of brown rice
flour, coconut flour and almond flour)
In medium bowl, cream butter with powdered sugar and 1 Cup granulatedsugar. Beat in eggs until smooth. Slowly stir in oil, vanilla,baking soda, cream of tartar, salt and flour.
Chill for easy handling. Shape into walnut-size balls. Dip insugar. Place on baking sheet and press down (these will spread, though, more than the wheat flour versions). Bake at 350 degrees 10-
12 minutes. Makes about 4 dozen cookies.
I have made these with assorted gluten-free flours such as buckwheat, almond
flour, and rice flour. They came out great. I also can't really have all this
sugar, so I only used splenda. They were delicious! (Note: white rice
flour is high in carbs, so that's why I don't use that any more)
I've made these many times before. They are GF and simple to make , and of
course DELICIOUS!
1 1/2 Cups sugar
3/4 Cup light-brown sugar, packed
1/2 Cup milk
1 tsp. vanilla
1/4 tsp. salt
6 Tablespoons butter
1 1/2 Cups pecans, coarsely chopped
Combine sugars, milk, vanilla, salt and butter in heavy saucepan.
Place over medium-high heat and bring to boil, stirring once or twice. Let boil about 6 or 7 minutes until syrup reaches soft-ball stage (238 to 240 degrees or test syrup in 1 Cup of cold water; it should hold together in soft ball).
Remove pan from heat and stir mixture until it cools and thickens. This does not take long, and when slightly thickened, add
pecans and drop by large spoonfuls onto large piece of wax paper to cool and become firm. Store in plastic food bag, or freeze until needed.
Makes about 24 (2 1/2 inch round) pralines.
OK, it's really candy more than cookies, but it's still good!😍
I did not have much luck making these low carb because sugar is such a major ingredient.
If they do not harden properly into candy, you can save them by adding
two eggs, 2 cups of flour, 1/2 Cup brown sugar, and 1 tsp. baking powder, and
mix together as cookies. Place spoonfuls on a baking sheet about an inch apart.
Bake at 350 degrees 10-13 minutes until set. Drizzle with melted chocolate if
desired.
I've been craving Reese's Peanut Butter Cups because it's almost Halloween...
now that I'm lactose intolerant, I can't have them. I'm also gluten intolerant
and diabetic, so it makes it tough this time of year.
I decided to make my own. I had some Jif no-sugar-added peanut butter in the
cupboard, so I used a tiny ice cream scoop (or you could use a melon baller) to
make tiny peanut butter balls. I froze them in disposable plastic bowls. You
might want to spray the bottom with Pam or use parchment paper because they did
stick a little.
Meanwhile, I melted some Enjoy Life chocolate chips in the microwave. I just
melt it on 20 second intervals, stirring after each time until the chocolate is
all melted. These are dairy-free and gluten-free chocolate chips. They're
really good melted. (It would be better if you also had a low-carb or sugar free chocolate)
I put some parchment paper on small plates. Then I took the peanut butter
balls out of the freezer and dipped each one in the melted chocolate (I used a
fork because the chocolate was still pretty hot). Then I put the
chocolate-covered balls on the parchment paper, not too close together, and I
put them in the fridge. After the chocolate hardened, they were pretty
good. If you like more chocolate than peanut butter, you could make smaller
balls, and maybe after the chocolate hardens, dip it in more chocolate and let
it harden again. If you like the peanut butter a little firmer, you could
also put them in the freezer for a while.
I think you could also buy mini muffin paper cups and put them in those to
make them look pretty and more like the Reese's style. Either way, they're
delicious.
I use the no-sugar-added peanut butter, but you could use any kind of creamy
peanut butter, or even a different type of nut butter.
Preheat oven to 350 degrees. Grease cookie sheets or line with
parchment paper. In a bowl, stir together 1 egg and 1 Cup each peanut
butter and sugar. Drop by rounded teaspoons onto prepared cookie sheets.
If desired, roll in sugar before dropping. Flatten with a fork. Bake 10-15
minutes or until set in centers. Cool on wire racks. Makes 32 cookies.
I got this recipe from
this Facebook group
They're gluten-free. I made them with
cashew butter instead, and with Splenda instead of sugar (to be lower in carb). They are really
delicious!! I also rolled them with red sugar sprinkles for Christmas.
Everyone loves these. You can leave them plain, or put icing or sugar on them. They're so good! I think I got the recipe from a newspaper.
1 1/2 Cups butter
1 Cup sugar
2 eggs
3 Tablespoons milk
1 tsp. vanilla
3 1/4 Cups flour (or use rice flour if you have to eat gluten free)
1 tsp. baking powder
1/2 tsp. salt
sugar sprinkles in different colors
Cream butter and sugar in mixer bowl until light. Add eggs, milk and vanilla and blend well.
Stir together flour, baking powder and salt. Add to creamed mixture and blend well.
Divide dough into 3 parts. Wrap each snugly in plastic wrap and refrigerate 2 hours or until firm enough to roll out. (You don't want this to be too soft or the cookies will fall apart as you try to cut them out in shapes)
Dust work surface and rolling pin with flour. Roll out 1 piece dough at a time to 1/8-inch thickness (or whatever will work for you--frankly I never made them that thin, even with wheat flour). Cut with cookie cutters (press cutters into flour before using on dough. Chill dough if necessary). Place cookies on greased baking sheet.
Sprinkle with sugar sprinkles.
Bake at 350 degrees 13 minutes or until golden. Cool on wire racks.
Makes about 3 1/2 dozen.
I have made these both gluten free and low carb, and they are still great! To
make gluten free, substitute rice flour for regular flour. To make low carb, I
used a combination of almond flour, buckwheat, and brown rice flour, as well as
Splenda instead of the sugar.
These are the most delicious thing I've ever tasted in my life. No kidding!
And I love food, especially sweets, and cookies...but these...! Oh my God! They are
delicious, lighter-than-air, melt-in-your-mouth goodness. They are supposed to
look a certain way, but honestly, even if they don't look that way, they are
still wonderful.
INGREDIENTS
1 cup slivered almonds (or skinless hazelnuts or pistachios)
2 cups confectioner’s sugar, divided
3 large egg whites
Pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
6-8 drops gel food coloring, color of choice
INSTRUCTIONS
Macaroons In Progress Pastry Bag
Line two large cookie sheets with parchment paper. Set aside.
In a food processor, combine nuts and 1 cup sugar. Pulse 5-6 times to break
down the nuts, then process until mixture is finely ground. Set aside.
In the bowl of an electric mixer, combine egg whites, salt, vanilla and
almond extracts. Beat on medium speed until soft peaks form, about 3 minutes.
Shift your mixer to high speed and gradually add the remaining cup of sugar, 1
tablespoon at a time. Beat until stiff peaks form. Add gel food coloring to
achieve desired shade.
Pour approximately one quarter of the nut mixture over the egg mixture, then
fold the two together with a large spoon. Repeat process, one quarter at a time,
until all of the nut mixture is folded into the egg mixture.
Stand an extra-large plastic food storage bag on its base, then fold back the
top about 4” to create a cuff.
Pour half of your batter into the bag. Unfold the cuff and seal the bag shut.
Use scissors to snip off one of the bottom corners of your bag, creating your
own piping tool.
Hold the bag upright, about 1” above the cookie sheet, then gently squeeze
the batter out into 1” mounds. Refill the bag and repeat with remaining batter.
Let cookies stand at room temperature for 30-45 minutes. While you wait,
preheat oven to 325° F.
Bake 10 minutes. Transfer cookies to a wire rack and let cool completely.
Once cool, pipe 1 teaspoon filling (see our ideas below) onto half of your
cookies, then top each with a second cookie to create a sandwich.
These are rumored to be very difficult to make, but I did not find them that
difficult. Just make sure to follow the directions exactly, have the exact
ingredients, measure carefully, and you should be fine.
If you are not sure about the piping, you can find many videos on YouTube
that show you how. Here's a
good blog post about macarons, too, with lots of helpful advice.
These are gluten free and dairy-free, but not sugar free. I'm not sure how you would make
them sugar free, to be honest... Sugar is such a major ingredient, and the powdered kind has such an important texture in this recipe, that it may not be possible for it to be substituted. They do make some powdered Stevia, Swerve etc. but I haven't tried them yet.
Ingredients *4 ounces cream cheese softened *2 tablespoons coconut oil melted *2 tablespoons coconut cream from the can *pinch salt *1 tbsp lemon juice *1-2 tsp lemon liquid stevia or to taste (I just used extra lemon juice and Splenda) *2 tablespoons coconut shredded, unsweetened *1/2 cup coconut sugar *1/4 cup pure maple syrup *1 teaspoon vanilla extract *2 eggs *1/3 cup unsweetened cocoa powder *1 tablespoon coconut flour *1/2 teaspoon baking soda *1/4 teaspoon salt *1/3 cup chocolate chips *For the chocolate drizzle 2 tablespoons chocolate chips *1 teaspoon coconut oil
Outer coating
*1/2 tbsp lemon zest *1/4 cup coconut shredded, unsweetened
Instructions
MAKE SURE TO READ THE NOTES BELOW ABOUT COCONUT CREAM!
In a stand mixer, blend the cream cheese and coconut oil until smooth.
Blend in the coconut cream, salt, lemon juice and lemon stevia.
Taste and adjust lemon juice and stevia to your liking.
Stir in shredded coconut and refrigerate mixture for 30 minutes.
In a small bowl mix the outer coating ingredients together.
Using a 1/2 tablespoon, spoon out refrigerated mixture and form into 18 balls
rolling each in the coating mixture then placing on a parchment lined baking
sheet.
Best if kept refrigerated until ready to serve.
Recipe Notes
3 Truffles= 2 grams carbs
Brenda's Notes:
Coconut "cream" can be found after opening a can of coconut milk and leaving it
uncovered in the refrigerator overnight. The watery liquid will sink to the
bottom and then you can spoon out the thickened "cream" of the milk. Some cans
will not even need this step done. I like the brand Native Forest, I found at
Whole Foods and the "cream" was 3/4 of the entire can. Other brands I've
purchased have only produced about 1/2 or less and the rest of the liquid I save
for a smoothie.
If you don't have canned coconut milk to make the cream, you could try
coconut butter but the consistency and taste will differ. The coconut butter
will make these a bit drier in texture and more dense. The coconut cream keeps
these nice and light.
If you prefer another sweetener that's fine too, just add as you like and
taste and adjust to your preference.
Liquid stevia is optional, but for me it provides a nice smoothness and blends
better in no bake recipes as opposed to powdered extract. If that's all you have
it will still taste fine.
