sugar free vegan

4-INGREDIENT HEALTHY CHOCOLATE CHIP COOKIES: gluten free | dairy free | vegan | keto | paleo | low carb | egg free

These are seriously such an easy healthy cookie recipe it’s insane! I can whip the dough up in less than two minutes and within 15 minutes of baking they’re ready to eat! They’re super moist and they're almost impossible to mess up because you can’t overcook them!

They only require four ingredients which means that you probably already have everything for them in your kitchen! These healthy chocolate chip cookies are sugar free, dairy free, gluten free, vegan, egg free, low carb, diabetic friendly, keto and paleo!

 
pinit-min 2.png
 
4-Ingredient Healthy Chocolate Chip Cookies: Keto | Vegan | Paleo | Gluten free | Dairy free | Sugar free | Egg free (Easy Recipe)

BEFORE YOU START FREAKING OUT that these have ½ of a banana, I promise that they are still low sugar and keto friendly! When you divide out the sugar and carbs from the banana between all of the cookies, they only end up having 1g of sugar per cookie and 2g net carbs total per cookie! I tested my own blood sugar after eating these and it did not raise my blood sugar and therefore will not knock you out of ketosis.

These are definitely one of my go-to easy healthy desserts! I love how they go perfectly with my clean eating diet and always make me good after eating them. They’re so simple to make and I know that they’re going to become a staple in your house too!

RECIPE

Ingredients:

Directions:

  1. Preheat the oven to 350°F.

  2. In a mixing bowl, add ½ of a ripe banana and mash with a fork. Add the almond flour, stevia powder (amount depending on how sweet you want it), vanilla extract, water and sea salt. Mix together with a fork until it turns into dough. Add chocolate chips and combine.

  3. Using a small cookie scooper, scoop and place the cookies on a lined baking pan. This recipe should make about 10 cookies. Add more chocolate chips to the top if you want! Flatten the cookies to desired thickness (these don’t spread) with wet fingers or the back of a wet spoon to prevent sticking.

  4. Put into the preheated and bake for 15-20 minutes. Let cool and enjoy!

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.

DSC06637.jpg

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!

Vegan Keto Vanilla Ice Cream | sugar free, dairy free, low carb, gluten free

I use to be intimidated by making homemade ice cream because I thought it was super complicated, but it’s honestly so easy! This sugar free vanilla ice cream is creamy, rich and so smooth! It’s extremely simple to make and it’s perfect for on top of desserts, for ice cream sundaes or for eating by itself! It’s also dairy free, gluten free and low carb! Plus, you can be confident that you’re only using clean ingredients and not consuming any chemicals or additives that most store-bought ice cream has. If you’re trying to eat healthier but you miss your ice cream, this is the perfect recipe for you!

DSC06222.jpg

Vegan Keto Vanilla Ice Cream
8 servings

For those who are curious, click here for the ice cream maker I use! I was hesitant about buying an ice cream maker at first because I thought it would be difficult/confusing to use and I wondered if I would use it enough, but let me reassure you that it’s extremely easy to use and I use it multiple times per week. It’s one of my favorite purchases I’ve ever made!


Ingredients:

• 2 (14oz) cans full-fat coconut milk

• 1/2 cup soaked raw cashews

• 1/2 cup granulated monkfruit (or other sweetener of choice)

• 2 tsp vanilla extract

• 1 vanilla bean, sliced and scraped (or vanilla bean paste or vanilla bean powder)

• Pinch of sea salt


Directions:

  1. Make sure your ice cream machine bowl has been in the freezer at least overnight. Also, place your cashews in water to soak overnight. If you forget to soak your cashews, simply boil them in some water until soft and then drain and let cool. 

  2. Pour 1 can of coconut milk and the soaked cashews into a blender and blend until creamy. Add the remaining ingredients and blend just for a few pulses until combined. 

  3. Assemble your ice cream maker and turn it on. While running, pour the ice cream mixture into the ice cream maker bowl. Let it churn until the ice cream is frozen enough to stop moving. The time it takes will depend on your ice cream maker. Mine typically takes about 25 minutes.

  4. Once the ice cream stops moving, it should be like soft serve consistency. Turn off the ice cream maker and scoop out all of the ice cream into a sealed container. Place in the freezer to firm up for about 2 hours. If you leave it longer than two hours, it will get firm, so just make sure to set it out on the counter to unthaw for about 20 minutes before eating.

  5. Serve and enjoy!

Nutrition Facts per serving (two scoops):
calories: 140kcals 
net carbs: 4g
sugar: 2g
fat: 14g
protein: 2g