I just texted my dad about what dessert he wants tonight. He is also doing low carb. I was just going to make snickerdoodles, but I thought it would be fun for him to have options. I think after another cinnamon sugar failure I could use a win though. I was looking forward to whipping up a batch of snickerdoodles anyway. Now I already have the cinnamon sugar coating prepared. I'm trying out the recipe found here.
You only need half a batch for a crust
- ½ cup unsalted butter
- 2 eggs
- 2½ cups almond flour
- 1½ cups sweetener
- 1 teaspoon cream tartar
- ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 3 tablespoons sweetener
- 1 tablespoon cinnamon
- Preheat oven to 350. Mix butter, sweetener for cookies and eggs in a large bowl. Combine remaining ingredients. Blend until dough like texture.
- Chill dough for 15 minutes in the fridge.
- Mix coating ingredients in small bowl. Shape chilled dough into rounded spoonfuls and roll into coating mixture.
- Bake 10 minutes or until set. Let cool on cooling rack.
For a crust
- Put in food processor and grind
- Add 1-2 Tbsp butter and shape into a pie pan
- Chill in the refrigerator for 30 minutes
- Bake in the oven at 350 for 10 minutes or until firm and dark.
Serving size: 1 cookie (Total recipe makes 24 servings)
Protein 3.00g, Cals 141, Carbs 2.66g, Fiber 1.25g — NET CARBS: 1.41g
Update: I tried making the cookies again. I chilled them for longer. I baked them at 375. They looked good coming out of the oven, but they crumbled. I was using NOW Erythritol instead of swerve. I'm wondering if that is my problem. I'm also new to cooking with almond flour so maybe I shouldn't have upped the oven temperature. That was just one of the fixes I found for cookie spreading. I will try this recipe again, but in the meantime I'm going to be looking for a better one.
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar substitute
- 1 15 oz. can pumpkin purée (I only had an 8 oz can and it worked great)
- 1 8 oz. block cream cheese, softened
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 prepared pie crust for this I used the snickerdoodle crust
- With a mixer, whip cream until to soft peaks. Add powdered sugar to incorporate.
- In a medium-size mixing bowl, beat the cream cheese and canned pumpkin with a hand mixer until there are no lumps. Add pumpkin pie spice, cinnamon and salt.
- With a large rubber spatula, carefully fold the whipped cream into the pumpkin cream cheese mixture, being careful not to deflate the cream. Once completely incorporated, pour mixture into the pie shell and refrigerate for 24 hours.
- Serve with whipped cream and a sprinkle of cinnamon.
- 4 cups cauliflower florets
- 3 Tbsp heavy cream
- 2 Tbsp butter
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 4 slices of cooked bacon
- 1/3 cup shredded Smoked Gouda cheese
- salt and pepper to taste
- Place the cauliflower, heavy cream, butter, salt, pepper, and garlic powder in a microwave safe dish.
- Microwave on high for 18 - 20 minutes, or until soft.
- Transfer the cauliflower and liquid to a magic bullet or food processor.
- Add the bacon and Smoked Gouda.
- Blend until smooth and creamy. Season with additional salt and pepper as desired.
Serves Approximately 3 cups
Serving Size: 1 cup
Approximate nutrition info per cup: 282 calories, 22g fat, 6g net carbs, 12g protein