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New Recipe!
Double chocolate chip cookies!

1 cup sweetener of your choice
1/2 cup cocoa powder
1 tsp. baking soda
1 cup almond butter
2 eggs
2 tsp. vanilla extract
1/3 cup sugar free chocolate chips

Directions:
Pre-heat toven to 400.
Line a rimmed cookie sheet with a silpat mat, parchment paper, or spray it with some cookie spray.
In a large mixing bowl combine, sweetener, cocoa powder, and baking soda. Use a fork or small whisk to combine all the ingredients and work out and bumps and lumps. Fingers are great for this as well.
Next up, add almond butter, eggs, vanilla extract, and chocolate chips. Gently stir until all of the ingredients are mixed well. The dough will be thick and fudgy, kind of like brownie batter.
Scoop up about a tablespoon of dough and drop it onto the baking sheet. Repeat this until you have 12 cookies on the sheet. Bake for 10-12 minutes, cool, remove cookies and repeat with the remaining dough.
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Almond Flour Sausage balls
When I first started my little adventure these things saved my day.
So yummy!

Low carb sausage balls

2 cups Almond flour
1 lb sausage
1 egg
1tbsp melted butter (I use unsalted but regular is fine)
2 cup (16 oz) sharp cheddar
3 tsp baking powder
1 tsp salt (optional)

Roll into balls, space evenly on foil covered baking sheet (Foil is optional..I just use it because there's less mess to clean up) Bake at 375 for 23-25 minutes.

Enjoy!
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A friend of mine enlightened me to the joys of spaghetti squash so I decided take this new knowlege and spin it into something fantastic. I hope you enjoy it!

Spaghetti Squash Lasagna

1 2-3lb Spaghetti squash
1 lb ground beef
Pasta sauce (I make my own to limit the amount of sugar in the sauce)
Mozzarella cheese
1 cup cottage cheese
1 egg
pepperoni

Start by poking holes in your squash like you would for a baked potatoe. Then place in a microwave safe dish and bake on high for 4 minutes/pound. (You can bake it..but this is quicker and I am massively impatient) You're know the sqaush is cooked when the outer husk is soft. (warning! Squash will be super duper hot so please handle with care!) Set aside the sqaush to cool a bit.

preheat oven to 375

While squash is cooking/cooling off start browning your beef and cooking your sauce. Once the beef is browned and drained and your sauce is seasoned to your liking, add the beef to your sauce and set aside.

Mix the cottage cheese to 1 cup of mozzarella and add the egg. Mix until fully blended and sticky and set aside.

By this time the squash may be easier to handle now that's it's had time to cool off a bit. Start by slicing off both ends of the squash, then slice long ways down the middle and split it open. Use a spoon to scoop out the pulp and seeds and set them aside or disgard them. (You can bake the seeds much like you would pumpkin seeds for a nice tasty snack!)

Use a fork to scrape the meat into a bowl and disgard the husk. Once done mix some of the sauce with the squash until you get the consitency of your preference. (Some like more squash..some like more sauce...just mix to your liking)

Now in a casserole dish or lasagna pan layer the squash/sauce mix, cheese mixture, and the pepperoni. Top off with a layer of loose mozzarella and pepperoni and then cover with foil and bake for 40-45 minutes.

Remove foil and bake for an addition 10-15 minutes until the cheese on top is nice and melted and bubbly.

Bon Appetit!


The Sweetner mix that I use and love is this

1 tsp. pure stevia extract (Or 1 cup of grandulated stevia), 1 cup erythritol, 1 1/4 cup xylitol. (Blend together in food processor, magic bullet, or blender..whatever you have on hand in order to get it nice and even.)

So far when it comes to baking this is the one that comes out tasting the most like regular sugar to me. I adore it. 
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