Double Chocolate Chunk Cookies (Low Carb & Gluten Free)

At last!

The perfect chocolate cookie.

Ahem, the perfect chocolate cookie that is, in fact, low carb and gluten free. Yet it doesn't even taste the least bit healthy! It's been a little over a month now that we youngsters have been in school, so I decided to make something lunch-friendly. Cookies are the perfect thing to pack in a lunch for a sweet, yummy, and in this case, healthy snack. Their crunchy outside and chewy insides make this the very best chocolatey cookie! Next recipe will be a low carb and gluten freee gingerbread recipe.

Makes 3 dozen cookies

Ingredients

8 oz 70-85% chocolate

1 1/2 cups almond flour

1/2 cup cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1 cup xylitol

1/4 cup butter, cut into cubes

3 eggs

1 tsp vanilla

1/3 cup whole milk

Directions

Preheat oven to 350F. Melt 4oz of chocolate and set aside. Chop up the other 4oz into chunks and set aside. In a large bowl, mix together almond flour, cocoa powder, baking soda, salt and xylitol. Add in butter and beat until the butter melts a bit and thick batter forms. Add eggs, vanilla, melted chocolate and milk and mix until combined. Fold in chocolate chunks. Drop batter by spoonfuls onto parchement  or silpat covered baking sheets. Bake for 13-16 minutes. Cool on wire rack and enjoy!

Adapted from a Gourmande in the Kitchen recipe

Nutritional Info (Per one cookie)

Low Carb

Calories: 101
Total Fat: 6 . 9g
Sat. Fat: 2 . 8g
Cholesterol: 19 . 3mg
Sodium: 16 . 6mg
Carbs: 4 . 8g
Fibre: 1 . 6g
Net. Carbs: 3 . 2g
Sugars: 1 . 9g
Protein: 2 . 3g

Classic

Calories: 210
Total Fat: 9g
Sat. Fat: 5g
Cholesterol: 15mg
Sodium: 130mg
Carbs: 30g
Fibre: 1g
Net. Carbs: 29g
Sugars: 20g
Protein: 2g

Best Pumpkin Pie (Low Carb & Gluten Free)

Here's the pumpkin recipe I promised... and it was so good, it was gone that night so I couldnt even take a picture! This recipe uses up the exact amount of pumpkin leftover I had leftover from the cheesecake, so I usually make these two together, and I got to use my almond flour crust, again. Plus, the is seriously the simplest pie to make, just throw everything in the blender, pour into a crust and bake! I hope you enjoy this recipe as much as my family and I did!

Makes one pie

Ingredients

2 cups pumpkin

2 eggs

2/3 cup whole milk

1/3 cup heavy cream

1 cup sucanat

1-2 tsps cinnamon

1/2 nutmeg

1/2 ground ginger

Pinch of cloves

1/4 tsp salt

Directions

Preheat oven to 425F. In a blender, whirl all ingredients together until completely combined and smooth. Pour into prepared crust and bake for 20 minutes. Lower temperature to 350 and bake for another 50-60 minutes, or until knife comes out clean and edges start to crack. Cool for at least 30 minutes. Cut and enjoy!

Adapted from a Healthy & Yummy Desserts blog recipe

Nutritional Info (Per one 1/8 slice)

Low Carb

Calories: 225

Total Fat: 5 . 2g

Sat. Fat: 2 . 8g

Cholesterol: 60mg

Sodium: 241 . 8mg

Carbs: 33 . 5g

Fibre: 5 . 8g

Net. Carbs: 27 . 7g

Sugars: 10 . 1g

Protein: 4 . 1g

Classic

Calories: 350

Total Fat: 20g

Sat. Fat: 8g

Trans Fat: 2g

Cholesterol: 85mg

Sodium: 370mg

Carbs: 36g

Fibre: 2g

Net. Carbs: 34g

Sugars: 21g

Protein: 7g

Pumpkin Cheesecake (Low Carb & Gluten Free)

School. Starts. Tomorrow. Agh! I cant believe how fast this summer has gone by! For all your students going back to school, heres another recipe to lighten your mood! Pumpkin cheesecake. The perfect fall dessert! Even though its not fall, I thought I should share it to prepare yourselves for such yumminess.  I also bought a big can of pureed pumpkin, so get ready, another pumpkin recipe is most likely on the way! For this recipe I use my awesome almond flour crust recipe.

Makes one cheesecake

Ingredients

2 8oz (2 bricks) plain cream cheese, softened

1/3 cup xylitol

1/3 cup sucanat

1/8-1/4 tsp stevia extract

2 tsps vanilla

1 1/2 cups pumpkin

1/2 cup sour cream
2 eggs
1 tsp cinnamon (or more, I just don't like the taste of it)
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Directions
Preheat oven to 300F. Grease a 9" springform pan. Beat cream cheese until light and fluffy. Add in your sweeteners and vanilla and mix. Mix in pumpkin and sour cream until completely combined. Add in eggs, one at a time, while constantly mixing. Beat in spices and salt and mix until smooth. Pour into pan and bake for 60-80 minutes or until knife comes out clean and edges are slightly cracked. Cool for at least and hour. Top with whipped cream and enjoy!


Nutritional Info (per one 1/8 slice without crust)
Low Carb
Calories: 288
Total Fat: 24 . 2g
Sat. Fat: 13g
Cholesterol: 115 . 3mg
Sodium: 240mg
Carbs: 11g
Fibre: 1 . 6g
Net. Carbs: 9 . 4g
Sugars: 5 . 4g
Protein: 6 . 8g

Classic
Calories: 430
Total Fat: 29g
Sat. Fat: 16g
Trans Fat: 1g
Cholesterol: 145mg
Sodium: 290mg
Carbs: 36g
Fibre: 1g
Net. Carbs: 35g
Sugars: 29g
Protein: 7g