BREADS: LOW CARB SANDWICH BUNS (click here to print)

Quick & Easy Sandwich Buns
Makes 6
1 1/2 teaspoons yeast
1/2 teaspoon Truvia baking blend
3 tablespoons very warm water
1 tablespoon unsalted butter, melted
1.5 cups shredded mozzarella cheese (I shredded my own)
1 1/4 cups (140 grams) almond flour
1 tablespoon coconut flour
1 1/2 teaspoons baking powder
1 medium egg, beaten

Combine yeast with Truvia baking blend in a cup, then add the 3 tablespoons very warm water, stir, and set aside for yeast to proof.
Combine the almond flour, coconut flour, and baking powder; set aside
Melt butter and set aside.
Place mozzarella cheese into a microwave-safe bowl, and melt in microwave (this took 90 seconds).
Remove melted cheese from microwave and immediately pour in melted butter.
Add flour mixture, then pour in proofed yeast and beaten egg.
Mix together quickly; I find a fork is best.
Let dough rest about 30-60 seconds, then remove dough from bowl, place onto parchment paper, and knead until smooth, maybe 15-30 seconds.
Divide into six pieces and shape into buns.
Bake at 350 degrees for 25-30 minutes, loosely covering with a piece of foil to prevent over-browning.

makes 6; 5 net carbs
louanne'skitchen.wordpress.com

HOLIDAYS: SUGAR FREE EGG NOG (click here to print)

Ingredients

• 2 cups heavy cream
• 1/4 cup Swerve or erythritol
• 1/4 teaspoon stevia
• 2 eggs, separated
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 cups almond milk
• 1 ounce rum

Instructions

1. In small bowl, beat egg yolks until thick and pale yellow.
2. Mix heavy cream, Swerve and stevia in small saucepan; heat to boiling. Boil one minute, stirring constantly.
3. Stir half of cream mixture into egg yolks; return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly.
4. Remove from heat; stir in vanilla and cinnamon and nutmeg. Cool to room temperature.
5. Stir in almond milk and rum. Beat egg whites until stiff and fold in.
6. Refrigerate until chilled. Serve with additional rum (if desired) and nutmeg sprinkled on top.

Note

Makes 8 servings

Net carbs per serving: about 2g

lowcarbyum.com

MAIN DISH: STROMBOLI (click here to print)

For more detailed instructions and pictures go to this link  http://www.uplateanyway.com/keto/stromboli/

Ingredients

1. 4 tbsp almond flour
2. 3 tbsp coconut flour
3. 4 tbsp butter melted
4. 1 1/4 cup mozzarella cheese (140 grams) shredded (I used a lower fat cheese, 2% milk mozzarella, preshredded by Kraft. This is usually what my grocery store has to offer.)
5. 1/2 tsp fennel seed (or 1/4 tsp garlic powder)
6. 1 tsp red pepper flakes (optional)
7. 1/8 tsp garlic powder
8. 1 egg (large)

Filling

1. 1/2 cup mozzarella cheese shredded
2. 28 grams pepperoni slices (about 14)

Instructions

1. Preheat oven to 400 degrees
2. melt butter in the microwave and set aside.
3. Combine spices with shredded cheese and melt in the microwave at 30% power for about 2 mins in a 1200 watt microwave.
4. Add almond flour, coconut flour, melted butter and egg to your melted cheese and combine. (Use 4 tbsp coconut flour OR omit the butter if you are using a higher fat cheese, anything over 5 grams per 28 gram serving IF it's too wet when you mix your ingredients. If you have to add the extra coconut flour then extend the baking time from 15 mins to 20 mins.)
5. Microwave the dough/batter for 5-10 seconds to make sure all the ingredients are well combined.
6. Before rolling out the dough microwave again for 10 seconds.
7. Form a rectangle on top of parchment paper (I use these silicone baking mats but parchment paper works just as well!), place another sheet of parchment paper on top and roll out into a rectangular shape.
8. Slice the sides (the longest sides) to get nice straight edges with a pizza cutter.
9. Using the pizza cutter slice the strips on each side evenly. Only go about a third of the way in to leave room for the filling.
10. Add the cheese and pepperoni to the middle of your dough and fold the strips over the top.
11. Fold up the dough on the ends to close the stromboli up.
12. Bake at 400 degrees for 15 mins. (20 mins for a higher fat cheese with extra coconut flour added)

Notes

1. A higher fat cheese can produce a wetter dough. If this happens you can add in 1 tbsp coconut flour to bring it together as a dough.
2. Serves 5
3. Per Serving: 300 Calories; 26g Fat; 13g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3 net carbs

ARTICLES: LIST OF LOW CARB BOOKS (click here to print)

You Can Also Find Many Diabetes and Low Carb books at your local library and  at half-price book stores. The following are available on Amazon 

BOOKS FOR THE LOW CARB LIFESTYLE 30-Day Low-Carb Diet Solution - Drs. Michael and Mary Dan Eades

Atkins For Life - Robert C. Atkins, M.D.

Dr. Atkins' Diet Revolution (Atkins '72) - Robert C. Atkins, M.D. *

...

Dr. Atkins' New Diet Revolution - Robert C. Atkins, M.D. 

Good Calories, Bad Calories - Gary Taubes

How I Gave Up My Low-Fat Diet and Lost 40 Pounds - Dana Carpender *
It's all about the food...Pat Smith

Livin' La Vida Low-Carb - Jimmy Moore *

Living Low-Carb: The Complete Guide to Long Term Low-Carb Dieting - Fran McCullough *

Living the Low Carb Life - Jonny Bowden *

Natural Health & Weight Loss - Barry Groves

Protein Power - Drs. Michael and Mary Dan Eades *

Protein Power Lifeplan - Drs. Michael and Mary Dan Eades *
Salt, Sugar, Fat-Michael Moss (How The Food Giants Hooked Us) .**.NEW YORK TIMES BEST SELLER*****

The Carbohydrate Addict's Lifespan Program - Rachael F. Heller and Richard F. Heller

The Complete Book of Food Counts - Corinne T. Netzer

The Fat Fallacy - Dr. Will Clower (not low carb, but very informative) *

The French Don't Diet Plan - Dr. Will Clower (not low carb, but very informative)

The Schwarzbein Principle - Diana Schwarzbein, M.D. *

Genocide: How Your Doctor's Dietary Ignorance Will Kill You!!!! - James Carlson

* Highly recommended


BOOK REVIEWS ON GOOD READ.COM...WHICH HAVE 4 & 5 STAR RATINGS****
AVAILABLE ON AMAZON

Why We get Fat...And What to Do About it...Gary Taubes
Wheat Belly: Lose the Wheat, Lose the Weight, and Find your Path To Health..William Davis
The Art and Science of Low Carbohydrate Living ...Jeff S. Volek
Dr. Atkins New Diet Revolution ...Robert C. Atkins
The Art and Science of Low Carbohydrate Performance..Jeff. S. Volek
Dr. Bernstein's Diabetes Solutions: The complete Guide to Normal Blood Sugars Richard K. Berstein
(highly recommended)
The New Atkins for a New You..Eric C. Westman
Grain Brain: The surprising Truth about Wheat, Carbs, and Sugar   David Perlmutter
The Great Cholesterol Con: The Truth about What really causes Heart Disease  Malcolm Kendrick
The Big Fat Surprise: why butter, meat and cheese belong in a healthy diet....Nina Teicholz
Sugar Nation:The Hidden Truth behind America's Deadliest Habit.....Jeff O'Connell
The Atkins Essentials: A two week program to jump start a low carb lifestyle..Robert C. Atkins
Atkins Diabetes Revolution; Controlling diabetes  Robert C. Atkins
Fat Chance: Beating the Odds against sugar, processed food, obesity and disease
Dr. Atkins New Diet Cookbook...Robert C. Atkins
Eat Fat, Lose Fat: The healthy alternative to trans fats...Sally Fallon Morell
Breaking Up with Gluten: ways to clean out your gut and save your butt...Roxanne N. McDonald
Atkins for Life: a controlled carb program for health..Robert C. Atkins
Carbohydrates Can Kill:  Robert K. Su
The Cholesterol Hoax..Sherry A. Rogers
Death By Food Pyramid:Denise Minger
Against the Grain: How Agriculture has Hijacked Civilization ...Richard Manning
The Obesity Epidemic: what causes it? How can we stop It?  Zoe Harcombe
Blood Sugar 101...Jenny Ruhl

Many low carb cookbooks are free to download daily on Amazon...Type this in the amazon search bar:
FREE KINDLE BOOKS LOW CARB  For some you need to have Kindle Unlimited

THANKSGIVING: 30 LOW CARB THANKSGIVING RECIPES

http://alldayidreamaboutfood.com/2013/11/30-delicious-low-carb-thanksgiving-recipes.html

BE THANKFUL

HAPPY THANKSGIVING

VEGETABLE SIDE DISH: CAULIFLOWER TATER TOTS (click here to print)

Ingredients

Tater Tots
• 1/2 head large cauliflower
• 1 Tbs. coconut oil/butter/ghee
• 2 eggs
• 4 tsp. coconut flour (stir the flour with a fork, then measure) 
• 3/4 tsp. unrefined salt
• 1/2 tsp. Herbes de Provence, crushed (optional)
• 2 tablespoons (about) coconut oil/ghee/lard for cooking the tots
Lime Avocado Sauce, for dipping
• 1 avocado
• Juice of 1 lime
• Salt, to taste
Recommended tools
• Mini ice cream scoop, 

Instructions

1. Piece the cauliflower into florets, then place the florets into a food processor. Pulse for about 10 seconds, until it resembles fine grains of rice.
2. In a large skillet, heat the 1 Tbs. of oil over medium heat. Add the crumbled cauliflower, stir to coat, then cover and cook for 2-3 minutes. Remove the cover and cook for another 2-3 minutes, until softened. Turn off the heat and let cool until no longer hot.
3. Optionally, transfer the cauliflower to a bowl, but I prefer to save the time and I mix up the batter right in the skillet. Add the coconut flour, eggs, salt, and optional Herbes de Provence to the cauliflower mixture and stir until well combined.
4. Heat another skillet over medium heat and add a spoonful of cooking fat to coat the bottom.
5. To make the tater tots, I highly recommend using a mini ice cream scoop, which is also called a "cookie dough scoop"  This is an easy way to get uniformly-sized, ideal-height tater tots. Using the scoop or just a spoon, drop the batter onto the hot skillet. If using a spoon, use 1/2 Tbs. of batter per tot and make it about 1/2 inch thick.
6. Cook until golden brown and crispy, about 2 minutes, then flip and cook until the other side is golden. (To flip the small tots easily, I push the tot to the side of the skillet and use the side of the skillet to tip the tot onto the other side.)
7. Add more fat to the pan and repeat with remaining batter.
8. Enjoy while warm with optional Lime Avocado Sauce. To make the avocado sauce, blend the ingredients in a food processor until creamy.
9. Tots are best within an hour or preparing. Store leftover tots in an airtight container in the fridge and warm briefly in a skillet or in the oven before serving. 

click here for nutritional values

http://empoweredsustenance.com/

THANKSGIVING: CHEESE CAKE WITH MACADAMIA NUTS (click here to print)

Coconut Cheesecake with Macadamia Nut Crust

Yield: 1 large cheesecake

Serving Size: 1/16th

Ingredients

Crust:
• 1 cup raw macadamia nuts
• 1 cup finely shredded coconut, unsweetened
• 3 tbsp Swerve
• 1/4 tsp salt
• 2 tbsp oil or melted butter 
Filling:
• 1 & 1/2 lbs cream cheese (3 8-ounce packages), softened
• 3/4 to 1 cup Swerve, depending on how sweet you like it
• 3 large eggs, room temperature
• 2/3 cup full fat coconut milk (canned), room temperature
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
Topping:
• 3/4 cup whipping cream
• 2 tbsp powdered Swerve
• 1/2 tsp vanilla or coconut extract
• 1/2 cup large flaked coconut, lightly toasted

Instructions

Crust:
1. Preheat oven to 325F and wrap the bottom of a 9-inch springform pan in foil.
2. In a food processor, process macadamia nuts on high until coarsely chopped.
3. Add coconut, sweetener and salt and process until mixture resembles coarse crumbs (it may begin to clump together because of the high oil content of the macadamias).
4. Transfer mixture to prepared pan and add oil or melted butter. Stir to combine well. Press mixture firmly and evenly into the bottom of the pan.
5. Bake 12 to 14 minutes, or until just beginning to brown around the edges. Remove and let cool.
Filling:
6. Reduce oven temperature to 300F.
7. In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.
8. Beat in eggs one at a time, scraping down sides of bowl and beaters as needed. Then beat in coconut milk, vanilla extract and coconut extract until smooth.
9. Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.
10. Place springform pan on a cookie sheet and place on the center rack on the oven. On the rack below, place a large baking dish filled with water.
11. Bake 1 hour 30 minutes to 1 hour 45 minutes, or until edges are set and center just barely jiggles when shaken. Remove and let cool completely.
12. Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 3 or 4 hours.
Topping:
13. In a large bowl, beat whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.
14. Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).

Notes

Serves 16. Each serving has 8.91 g of carbs and 4.32 g of fiber. Total NET CARBS = 4.59 g.

Food energy: 422kcal Saturated fatty acids: 26.04g Monounsaturated fatty acids: 11.21g Polyunsaturated fatty acids: 1.24g Total fat: 38.48g Calories from fat: 346 Cholesterol: 92mg Carbohydrate: 8.91g Total dietary fiber: 4.32g Protein: 6.44g Sodium: 200mg

alldayidreamaboutfood.com

COOKIES: FROSTED RICOTTA ALMOND COOKIES (click here to print)

Frosted Ricotta Almond Cookies

Ingredients

• 1/2 cup butter
• 2/3 cup swerve sweetener
• 1 egg
• 2/3 cup ricotta cheese
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
Icing
• 2 tablespoons almond milk
• 1/2 cup powdered erythritol
• 1/2 teaspoon almond extract

Instructions

1. In a mixing bowl, cream together butter, sweetener, eggs, ricotta cheese, and extracts.
2. In a separate bowl, combine the almond flour, baking powder, and baking soda.
3. Add the dry flour mix into the creamed mixture until dough forms.
4. Drop onto Silpat lined baking sheet or parchments paper using a cookie dough scoop.
5. Bake 15 to 18 minutes at 350 °F until lightly browned. Place cookies on racks to cool.
6. Store cookies in the refrigerator.
Icing
7. Stir almond milk, powdered erythritol, and almond extract until smooth.
8. Brush or drizzle over cookies to frost.

Notes

Makes 48 cookies

Net carbs per cookie: 1 g

lowcarbyum.com

ARTICLE: 10 REASONS YOU ARE NOT LOSING WEIGHT ON LOW CARB

http://www.ditchthecarbs.com/top-10-reasons-youre-not-loosing-weight/

THANKSGIVING: CARBS IN THANKSGIVING STAPLES

http://www.loop-blog.com/carbohydrate-counts-for-thanksgiving-food-staples/

SAUCES: SWEETENED CONDENSED MILK (click here to print)

Sweetened Condensed Coconut Milk (makes 2-1/2 cups):

Ingredients:
2 (14-ounce) cans unsweetened coconut milk

3/4 cup splenda (or equivalent sweetener to 3/4 cup)

2 tablespoons butter

1 teaspoon vanilla extract

 to taste, optional

Directions:
To make the Sweetened Condensed Coconut Milk, add coconut milk to a small heavy saucepan and stir in sweetener of choice, butter and vanilla. Bring to a boil over medium-high heat. After milk comes to a boil, reduce heat to low-medium and simmer, stirring and whisking frequently for about 45 minutes until reduced by almost half. 

If a thicker condensed milk is desired, whisk in 3 to 4 pinches of xanthum gum (1/8 to 1/4 teaspoon), at the end of reduction; heating and whisking in a little at a time until thickened (I add 3 pinches to mine). Taste for sweetness. If additional sweetness is desired, add liquid stevia until desired sweetness is achieved (I add 1 to 2 teaspoons liquid 

Makes approximately 2-1/2 cups of sweetened condensed coconut milk. Cool before using in 

recipes. Refrigerate any unused portion. 
click here for nutritional values

gourmetgirlcooks.com

THANKSGIVING: LOW CARB STUFFING CUBES (click here to print)

1/4 cup coconut flour
1 cup almond flour
2 cups golden flax seed
4 teaspoons baking powder (without cornstarch or make your own)
2 teaspoons Italian seasoning
1 teaspoon Kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
6 eggs 
1 cup water
1 tablespoon apple cider vinegar
4 tablespoons extra virgin olive oil

Directions:

Preheat oven to 375 degrees F.  In a medium sized bowl, mix all dry ingredients together; add eggs, water, vinegar and oil and mix well.  Dough will be thick and a bit sticky and slightly springy feeling.  Let the dough sit for about 5 minutes while you prepare the baking pan.  Line a baking pan or cookie sheet with non-stick foil lightly brushed with oil (or parchment paper sprayed or brushed with oil).  Place ball of dough in the center of the pan and begin pressing the dough outward using a lightly oiled rubber spatula to a thickness of 1/4 to 1/2 inches thick.  Bake at 375 degrees for 25-30 minutes or until the bread is lightly golden and feels done when pressed near the center. This makes a 1/2 to 3/4-inch thick "stuffing bread".  

Remove bread from oven and transfer to a rack; let cool for approximately 10-15 minutes.  Lower oven temperature to 300 degrees F.  Place cooled bread on a cutting board and cut into approximate 1/2-inch cubes; place cubes back on baking sheet and return to 300 degree oven and bake for approximately 30-40 minutes, or until cubes are dried and crisp (when done, cubes should be hard when pinched or gently squeezed).  When bread cubes are thoroughly dry, hard and toasty, remove from oven and let cool completely. Store in a tightly covered container or Ziploc-type bag to keep moisture out until ready to use.  Makes approximately 6 to 7 cups of toasted dried bread cubes.  Use in your favorite stuffing recipe. 

click here for nutritional values

gourmetgirlcooks.com

THANKSGIVING: SLAB PUMPKIN PIE (click here to print)

• Pie Crust Ingredients
• 6 tbs. butter
• ⅓ cup granulated sweetener 
• 2 cups almond flour 
• 1 tsp maple extract (optional)
• pinch of salt

For the pumpkin pie filling:

• 1 cup heavy cream
• 4 large eggs
• ½ cup + 2 Tbsp granulated sweetener 
• 2 cups pumpkin puree
• 2 Tbsp vanilla protein powder 
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ¼ tsp ground cardamom

For the candied pecans:

• 1 cup pecan pieces
• 2 Tbsp butter, melted
• ½ tsp ground cardamom
• ½ tsp ground cinnamon
• 3 Tbsp granulated sweetener 

crust

1. Melt the butter.
2. Add the rest of the ingredients and stir until a stiff dough forms.
3. Press dough evenly into a nonstick 15 x 10 (or equivalent) cookie sheet/jelly roll pan along the bottom and up the sides, crimping the edges.
4. Bake in a preheated 325 degree (F) oven for 10 minutes.

To make the filling and pie:

1. Combine the eggs and cream and beat together until smooth.
2. Add the pumpkin, sweetener, protein powder, and spices to the egg mixture and beat for at least one minute until smooth.
3. Pour the pumpkin mixture into the pre-baked pie crust and spread until even.
4. Bake in a preheated 325 degree (F) oven for 35 - 40 minutes or until the filling is firm and the crust is golden. (If the crust is darkening too quickly, cover the edges loosely with foil in the last 10 minutes of baking. I didn't and mine turned out fine, but it was close.)
5. Turn off the oven and leave the slab pie in for an additional 15 minutes.
6. Remove and cool.

To make the candied pecans:

1. Combine all of the pecan ingredients in a small bowl and stir until coated.
2. Spread the nuts out on a cookie sheet and toast at 375 degrees (F) for 8 - 10 minutes or until crunchy.
3. Remove from the oven and cool for 5 minutes.
4. Sprinkle the cooled nuts evenly over the top of the pie before cutting and serving.

NOTES

Approximate nutrition information per serving:

1/15th pie, no nuts: 211 calories, 17g fat, 3.4g net carbs, 7g protein

1/15th pie with nuts: 270 calories, 23g fat, 4g net carbs, 8g protein

ibreatheimhungry.com

BREAKFAST: HIGH FIBER CACAO NIBS CEREAL

Ingredients

• ½ cup chia seeds
• 1 cup water
• 4 Tbs hemp hearts
• 1 Tbs fine Psyllium powder
• 2 Tbs coconut oil, melted
• 1 Tbs organic vanilla extract
• 1 Tbs Swerve
• 2 Tbs Raw Cacao Nibs

Instructions

1. Pre-heat oven to 285 degrees.
2. In a large mixing bowl combine the chia seeds and the water, stir well and let sit for about 5 minutes.
3. Now add the rest of the ingredients to the bowl, except the cacao nibs. If you don't mind the nibs being broken up smaller, you can add them now as well.
4. With an electric mixer, or a wooden spoon, mix all ingredients well, until evenly amalgamated.
5. Now add the cacao nibs if you prefer them in bigger chunks, and stir them into the dough.
6. The dough should form a nice ball of pliable consistency.
7. Roll out two large pieces of oven paper, about 11 x 14 inches.
8. Now take the dough and with your hands form it into a cylinder.
9. Place it on the parchment paper with shiny side up.
10. With your fingers start flattening the dough.
11. Now cover it with the other piece of paper, shiny side down, and roll it our with a rolling pin to a thickness of ¼ to 18 inch.
12. Gently peel off the top paper form the dough.
13. Now lay the dough on top of the paper on a cookie sheet or the top part of a broiler pan.
14. Bake on one side for about 15 minutes or until almost dry.
15. Remove from the oven and carefully flip the sheet of dough.
16. It should be dry enough to remove the oven paper, peeling it gently.
17. bake another 15 to 25 minutes or until well dy.
18. Remove from the oven and let cool.
19. Now with a large kitchen knife cut the cereal into 1" squares.
20. It's ready to serve or store in an airtight container for up to 3 days.

nutritional values for this recipe, click here

thenurishedcaveman.com

TIME TO GET RID OF THE BANANAS AND REPLACE THEM WITH BACON.  THE STRUGGLE IS REAL, BUT WITH A LITTLE HUMOR WE CAN GET THROUGH IT.

THANKSGIVING: LITE N EASY CRUSTLESS PUMPKIN PIE (click here to print)

•                                                                                                       
• 
  • Nonstick cooking spray (lite olive oil)
  • 2 tablespoons water
  • 2 envelopes (7 grams each) unflavored gelatin
  • 2 1/4 cups whipping cream (divided)
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup  low calorie sweetener equivalent
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 
    

  
  

  
  

  
  

  
  

  INSTRUCTIONS

  COAT 9-inch deep-dish pie plate with nonstick cooking spray.
  
  PLACE water in medium bowl; sprinkle gelatin over water. Let stand for 5 to 10 minutes or until softened. Mixture may be firm. Bring 1 cup heavy cream just to a boil in small saucepan. Slowly stir hot whipping cream into gelatin. Stir in remaining cream, pumpkin, sugar substitute, pumpkin pie spice and vanilla extract.
  
  POUR mixture into prepared pie plate. Refrigerate for 2 hours or until set. Garnish with   raspberries, if desired

• 
  
• 
  

Nutritional values for this recipe, click here

COOKIES: NO BAKE ALMOND BUTTER BARS

Ingredients

• 3/4 cup almond flour
• 3/4 cup unsweetened schredded coconut
• 3/4 cup equivalent powdered sweetener (Splenda pulsed in your blender until powdery)
• 
  
• 1 cup + 2 Tbsp almond butter (or any nut butter)
• 2 Tbsp coconut oil
• 4 1/2 oz dark chocolate

Instructions

1. In a large bowl, combine the almond flour, coconut, and sweetener.
2. Over medium-low heat melt 1 cup of almond butter and coconut oil.
3. Once melted, add the almond butter to the dry ingredients and mix well.
4. Press the mixture into a 8" x 8" baking dish.
5. Over medium-low heat melt 2 Tbsp of almond butter and the chocolate.
6. Once melted, pour the chocolate over the almond butter mixture and smooth out the top for even coverage.
7. Refrigerate for 2 hours or until the almond butter mixture has set. To reduce the amount of time for the almond butter mixture to set place the bars in the freezer until set.
8. Cut into 12 even bars.

Notes

No Bake Almond Butter Bars: 5.5 net carbs per serving (yields 12 bars)

holisticallyengineered.com

ARTICLES: VEGETABLE OIL MOST TOXIC & LINKED TO CANCER

http://www.smh.com.au/national/health/cooking-with-vegetable-oil-releases-toxic-chemicals-linked-to-cancer-20151108-gktips.html

COOKIES: HOLIDAY COOKIE BARS (click here to print)

Low carb and sugarfree cookie bars

Ingredients:

Bars:

• 4 cups almond flour
• ¼ cup gluten-free oat flour (I used Bob’s Red Mill)
• 1 tsp baking powder
• ½ teaspoon salt
• 12 tablespoons butter, softened
• 1 cup granulated erythritol 
• 2 large eggs
• 1 teaspoon vanilla extract

Frosting:

• 6 tablespoons butter, softened
• 1 cup powdered erythritol OR powdered sugar
• 3 to 5 tablespoons heavy cream
• ½ teaspoon vanilla
• Food colouring as desired

Directions:

For the bars:

1. Preheat oven to 325F and line an 8 x 8 inch pan with parchment paper.
2. In a medium bowl, whisk together almond flour, oat flour, baking powder and salt. In a large bowl, beat butter and erythritol or sugar until creamy. Beat in the eggs and vanilla extract, and then beat in almond flour mixture until dough comes together.
3. Press dough firmly into prepared pan and smooth top with a flat-bottomed glass. Bake 30 minutes, until just golden brown around the edges and slightly more firm to the touch. Remove and let cool in pan.

For the Icing:

1. Beat together butter and powdered erythritol or sugar.
2. Add cream, 1 tablespoon at a time, until desired consistency is achieved. Stir in vanilla and food coloring.
3. Spread or pipe onto cooled bars.

Nutritional values for this recipe, click here

inkatrinaskitchen.com

CEREAL: PEANUT BUTTER PUFF CEREAL (click here to print)

• 1/2 cup almond flour
• 1/2 cup sunflower seed butter (I use Smuckers natural peanut butter)
• 1/4 cup cocoa powder
• 2 tbsp artificially sweetened honey (Honey Tree...found at Wal-mart)
• 1 tbsp coconut oil, melted
• 1/2 tsp baking powder
• 1/2 tsp vanilla
• 1/4 tsp sea salt

Preheat oven to 375.

Combine all ingredients

Roll dough into small balls (the size of blueberries).

Place balls on baking sheet lined with parchment paper.

Bake for 10 minutes.

Let cool.

serve with cold almond milk of Silk almond/coconut milk

Nutritional values for this recipes, click here

simply-taylor.com