Chocolate Chip Cookies (Low Carb & Gluten Free)

Finally! A low carb version of chocolate chip cookies! These turned out way better than I had expected. Although a little overbaked... I tried to make half a recipe since it makes approximately 44 cookies, but I forgot to half the last two ingredients, so I ended up just making a whole recipe. This is the whole recipe, so it does make the 44 cookies. I added some bright flowers to the picture to add a little spring flair! I made the chocolate chips in the recipe by chopping up some Lindt Excellence 85% chocolate bars. It's way lower in sugar and tastes great with big chocolate chunks here and there. I'm sorry I haven't been posting lately, I just came back from Hawaii last night. Yes, I did make these last night, and stayed up until 12:30am to take them out of the oven! Can you tell what I'd like to be when I grow up? Anyway, here's the recipe!

Makes approximately 44 cookies

Ingredients

4 cups almond meal/flour

2 cups dark chocolate chips

2 tsps baking soda

1 1/2 cups xylitol

1/2 tsp salt

4 large eggs

2 tsps vanilla extract

2 tbsps sour cream

1/2 cup butter, melted

Directions

Preheat over to 350F. Mix almond flour, chocolate chips, baking soda, xylitol and salt in a large mixing bowl. In a different bowl, whisk eggs together. Add vanilla, sour cream and melted butter and mix until completely combined and smooth. Pour liquid mixture into flour mixture and mix by hand. Cover cookie sheets with parchment paper. Dollop heaping tablespoons onto cookie sheets. Flatten the cookies and shape them into circles since they do not change shape in the oven. Cook for 15-20 minutes or until brown. Cool and enjoy!

Adapted from a Wheat Belly blog recipe

Nutritional Info (per one cookie)

Calories: 147

Total Fat: 10g

Sat. Fat: 3g

Cholestorol: 18mg

Sodium: 95mg

Carbs: 8g

Fibre:1 . 9g
Net. Carbs: 6 . 1g

Sugar: 0 . 7g

Protein: 4g

Chocolate Cream Cheese Chia Seed Brownies (Low Carb & Gluten Free)

If you haven't already heard of Chia Seeds, well you just have to try them! They are little seeds that are normally black or white and absorb liquids like crazy. Chia seeds are high in fibre, a good source of protein and low in net carbs! You'd think these brownies would have a kind of gritty texture because of the Chia seeds, but you'd hardly even know they are there! I've made this recipe twice so far, and it is by far the best brownies I've ever tasted, healthy or not. The unfortunate thing is, you have to wait over night before eating them. So here it is:

Makes approximately 25 brownies

Ingredients

1 Tbsps Chia seeds

1/2 cup water

1/4 almond flour

1/4 cup coconut flour

4 eggs

3/4 cup unsweetened cocoa powder

3/4 cup xylitol

1/2 cup sucanat

1/2 cup (or one stick) butter, melted

2 tsps vanilla extract

1/2 tsp salt

1/2 tsp baking soda

4 ounces (half a brick) cream cheese, softened

Directions

Preheat oven to 325F. In small bowl, mix Chia seeds and water together. Let sit for 20 minutes, stirring half way. This mixture will become like a gel. Grease a 9" by 9" pan. In a large mixing bowl, whisk your Chia mixture, almond flour and coconut flour together. Add in eggs. Mix in cocoa powder, xylitol, sucanat, butter, vanilla and salt until just combined. Pour batter into pan and soften your cream cheese. Drop the cream cheese by dollops into the pan and swirl it around with a toothpick or knife incorporating it into the batter. Bake for 25-30 minutes or until darkening around the edges and toothpick comes out clean. Let rest over night. Cut and enjoy!

Adapted from a Your Lighter Side blog recipe

Nutritional Info (per one brownie)

Calories: 182

Total Fat: 17g
Carbs: 6g

Fiber: 4 . 1g
Net. Carbs: 1 . 9g

Protein: 5g

Mini Muffin Tin Peppermint Patties (Low Carb & Gluten Free)

Let's just say...wow!  This blogging is a lot harder than I thought it would be.  I LOVE the baking part, don't get me wrong, but then making it interesting for all my readers (if anyone's reading this)...that's a whole different story! But please stay tuned as I promise you many stories, along with my most enjoyed and favourite hobby, baking! These peppermint patties were, how you say, YUMMY! I mean, how can you ever go wrong with mint and chocolate?! So here's the recipe:

Makes approximately 24 peppermint patties

Ingredients:

250g dark chocolate bar (I used 85% Lindt Excellence)

6 oz plain cream cheese, softened

4 Tbsps unsalted butter, softened

2-3 tsps pure peppermint/mint extract

6 Tbsps xylitol

Directions:

Lightly grease two mini muffin tins with oil (not coconut oil). Melt half your chocolate and pour into your muffin tin, just covering the bottom of the cups. Put the muffin tins into your freezer for about 10 minutes or until completely set. Mix your cream cheese and butter in a small bowl. Add your peppermint extract and xylitol. Mix with a fork until there are no lumps and it is completely combined. Now melt the rest of your chocolate. Take muffin tins out of the freezer and distribute the cream cheese mixture evenly onto the chocolate bottoms. Smooth the top of the cream cheese mixture and pour your melted chocolate evenly on top. Put into your freezer for 10 minutes or completely set. Then take your peppermint patties out of the freezer and flip them upside down. Hit it a few times against a hard surface and voilà! You have beautiful, delicious peppermint patties! Store in an air-tight container in your freezer. 

Adapted from Low Carb in Copenhagen blog low carb peppermint patties

Nutrional Info (per one peppermint pattie)

Calories: 60

Total Fat: 14 . 09g

Sat. Fat: 5g

Trans Fat: 0.09g

Cholesterol: 15mg

Sodium: 54mg

Carbs: 3g

Fibre: 1g

Net. Carbs: 2g

Sugar: 2g

Protein: 2g