paleo

Caramel Chocolate Chip Blondies | sugar-free, vegan, gluten-free, keto, paleo, egg free, dairy free, low carb

Basically, if you can imagine the taste of a gooey chocolate chip cookie but stuffed with rich caramel, you’ve got a caramel chocolate chip blondie. Pure gold! These babies are so simple to make and require only 8 ingredients!

These healthy blondies are sugar free, dairy free, gluten free, vegan, egg free, low carb, diabetic friendly, keto and paleo! When I started learning how to bake healthier desserts, I never imagined that they would be THIS GOOD! They honestly taste just like real desserts.

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Ingredients

For the caramel:

1 16oz can full-fat coconut milk

½ cup granulated monkfruit for sugar-free (or coconut sugar for refined sugar-free)

¼ tsp sea salt

1 tsp vanilla extract

optional: mix with ⅛ tsp cocoa powder with a little water and then add to the caramel to give it more of a brown caramel color)

For the blondies:

2 cups almond flour, spooned & leveled

¼ tsp sea salt

2 tsp baking powder

¼ cup almond butter

2 Tbsp avocado oil (or coconut oil)

½ cup granulated monkfruit for sugar-free (or coconut sugar for refined sugar-free)

2 tsp vanilla extract

2-4 Tbsp water

½ cup chocolate chips (I use vegan & sugar-free chocolate chips)


Directions

  1. Preheat the oven the 350°F.

  2. Add all of the ingredients for the caramel to a large saucepan and turn on the stove to medium-high heat. Mix the ingredients together well and bring to a boil. Continue to boil for about 15-20 minutes, stirring periodically, until the mixture turns to a caramel consistency. Once it has reached a caramel consistency, take the pan off of the heat and let it cool slightly.

  3. While the caramel is boiling, add the almond flour, baking powder and sea salt to a small bowl and mix together.

  4. In a separate medium sized bowl, add the avocado oil and the almond butter together and mix well. If they are not mixing together, heat up and melt them slightly to get them to combine together. Next add the granulated monkfruit, vanilla extract and 4 Tbsp of water and mix well. Add the almond flour mixture to the wet mixture and combine. It should be the consistency of thick cookie dough. Last, add the chocolate chips and stir to combine.

  5. Add about half of the dough to a 8”x8” baking dish and press into the bottom to make sure the entire bottom of the dish is covered. Next, poor the caramel on top of the dough in the pan and make sure its evenly spread on the pan. Last, crumble the remaining dough evenly on top of the caramel. Add more chocolate chips if you want and press the dough and chocolate chips gently onto the caramel.

  6. Place baking dish into the preheated oven and bake for 20-25 minutes. When the top slightly starts to turn golden, remove the dish from the oven. Let these cool completely in the fridge before cutting and serving. Once cooled, enjoy!

Sea Salt Almond Butter Cups | sugar-free, dairy free, gluten free, low carb, keto, vegan, paleo

These sea salt almond butter cups are the perfect, easy treat! They only take five minutes to make plus they’re Vegan, sugar-free, dairy-free, gluten-free, Keto, Paleo and low carb! Be prepared because after one bite, you’re going to want to eat these everyday!

Instructions:

1. Melt some chocolate chips (I use Lily’s sugar-free/vegan chocolate chips) with a little coconut oil in a pan on low until fully melted.

2. Using muffin liners or tiny bowls/ramekins, fill the bottoms with enough chocolate to cover. Put in the freezer to harden slightly while making the filling.

3. In a bowl, add a big scoop of almond butter as well as a little scoop of almond flour (just enough to make it thick like cookie dough), some stevia to taste (or sweetener of choice), a dash of sea salt, and it’s optional but you can also add some vanilla extract or a little coffee flavor (that’s my favorite option). Mix all of these ingredients together well. 

4. Add a scoop of the filling on top of each of the chocolate covered liners or ramekins. Smooth the filling out flat then stick 3-4 whole almonds on top. Then cover with the remaining melted chocolate and sprinkle with a little sea salt. 

5. Place in the freezer to harder up then pop out and enjoy!

Soft & Chewy Thumbprint Sugar Cookies filled with Cream "Cheese" Frosting | Sugar-free, Keto, Dairy-free, Gluten-free, Low Carb, Paleo

These thumbprint sugar cookies are perfectly soft and chewy and are filled with a delicious dairy-free cream “cheese” frosting! I gave one of them to my husband to try and he said asked for the whole plate haha! They’re super easy to make and they’re also sugar free, gluten free, dairy free, low carb, Keto & Paleo! Enjoy!

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Servings: 24 cookies
Difficulty Level: Easy

Preparation time: 40 minutes (includes chilling)
Baking time: 8-12 minutes

INGREDIENTS

Cookies:
3/4 cup coconut oil, softened
3/4 cup golden monkfruit (or coconut sugar for refined sugar-free)
1 large egg, room temperature
1 + 1/2 tsp vanilla extract
1 tsp almond extract
2 + 3/4 cups almond flour (spooned and leveled)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp seat salt (I use Himalayan sea salt)

Frosting:
1 1/4 cup powdered monkfruit (or 1 cup granulated monkfruit blended into powder)
1 8oz container dairy-free cream cheese
5 Tbsp coconut oil, solid
3/4 tsp almond extract
1/4 tsp sea salt, to taste (I use Himalayan sea salt

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a large bowl, cream together the softened coconut oil and monkfruit for about two minutes until fluffy. Beat in the egg, vanilla and almond extract for another minute.

3. In a medium bowl, mix the almond flour, baking soda, baking powder and sea salt together. Gradually add the dry mixture to the creamed mixture in the large bowl while beating. Combine well.

4. Place the dough in the fridge to chill for about 30 minutes.

5. While the dough is chilling, use another bowl to cream together the frosting ingredients in a food processor until smooth. Place in the fridge to chill. See notes if you don’t have a food processor*

6. Once the dough has chilled, use a small cookie scooper to scoop the dough onto a baking sheet that is lined with parchment paper. Scoop eight cookies per baking sheet. Roll each scoop into a round ball using your hands, place the dough back onto the pan and press an indent into the middle of the cookies using your thumb. Place in the preheated oven and bake for 8-10 minutes. 

7. Remove the cookies from the oven and allow them to cool completely. Once the cookies have cooled, fill the indents with cream “cheese” frosting and enjoy!

Notes:
* Using a food processor will result in the creamiest frosting, but if you do not have one you can can use an electric mixer. To avoid clumping, make sure the cream cheese is room temperature and beat it together with the powdered monkfruit until combined. Then add the coconut oil (melted, since you’re using an electric mixer), almond extract and sea salt. It will be runny, so you will need to let it chill in the fridge longer than if you using the food processor.


Nutrition Facts per cookie:
calories: 115 kcals 
net carbs: 1g
sugar: 1g
fat: 11g
protein: 3g

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Soft Gingerbread Cookies with Cream "Cheese" Frosting | Sugar-free, Keto, Dairy-free, Gluten-free, Low Carb, Paleo

These frosted soft gingerbread cookies are the perfect thing to get you in the mood for the holidays! They are so delicious that you would never know they are gluten-free, dairy-free and sugar-free. Made with all natural ingredients and no artificial sweeteners, you can eat as many as you want! They are low carb, diabetic friendly, Paleo and Keto diet approved!

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Servings: 35 cookies
Preparation time: 20 minutes
Baking time: 10-12 minutes

INGREDIENTS

Cookies:
3/4 cup coconut oil, softened
1 cup golden monkfruit (sub with coconut sugar for non-sugar free)
1/4 cup monkfruit maple syrup (sub with honey or pure maple syrup for refined sugar-free)
1 large egg, room temperature
3 cups almond flour
3 tsp ground ginger
1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp ground cloves)
1 tsp baking soda
1/4 tsp sea salt (I use Himalayan sea salt)
3 tsp coffee extract (this is optional but it adds the dark color and a rich flavor)

Frosting:
1 1/4 cup powdered monkfruit (sub with 1 cup granulated monkfruit blended into powder)
1 8oz container dairy-free cream cheese (or regular cream cheese for non-dairy free)
5 Tbsp coconut oil, solid
3/4 tsp almond extract
1/4 tsp sea salt, to taste (I use Himalayan sea salt)

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a large bowl, cream together the softened coconut oil and sugar for about two minutes until fluffy. Beat in the egg and maple syrup for another minute.

3. In a medium bowl, mix the almond flour, ginger, pumpkin pie spice, baking soda and sea salt together. Gradually add the dry mixture to the creamed mixture in the large bowl while beating. Combine well.

4. Place the dough in the fridge to chill for about 15 minutes. Don’t skip this step or the cookies will spread too much during baking.

5. While the dough is chilling, use another bowl to cream together the frosting ingredients in a food processor until smooth. Place in the fridge to chill. See notes if you don’t have a food processor*

6. Once the dough has chilled, use a small cookie scooper to scoop the dough onto a baking sheet that is lined with parchment paper. If you left the dough in the fridge for too long and it firmed up too much, let it sit out at room temperature for a few minutes. Scoop eight cookies per baking sheet. Roll each scoop into a round ball using your hands and flatten just slightly. Place in the preheated oven and bake for 10-12 minutes. 

7. Remove the cookies from the oven and allow them to cool (they will be very soft). Once the cookies have cooled, frost them generously and enjoy!

Notes:
* Using a food processor will result in the creamiest frosting, but if you do not have one you can can use an electric mixer. To avoid clumping, make sure the cream cheese is room temperature and beat it together with the powdered monkfruit until combined. Then add the coconut oil (melted, since you’re using an electric mixer), almond extract and sea salt. It will be runny, so you will need to let it chill in the fridge longer than if you using the food processor.


Nutrition Facts per cookie:
calories: 130kcals
net carbs: 1g
sugar: 0g
fat: 10g
protein: 2g

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