Tag: Recipe

Sugar-Free Window Cookies

Sugar-Free Window Cookies

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Sugar-Free Window Cookies
 
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Nutrition Information
  • Serves: 44
  • Serving size: 1
  • Calories: 109
  • Fat: 8.6g
  • Carbohydrates: 6g
  • Fiber: 5.1g
  • Protein: 1.8g
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Ingredients
  • ¼ cup unsalted butter
  • ¼ cup palm shortening
  • ⅓ cup erythritol
  • 2 Tbsp xylitol
  • 1 pinch pure powdered stevia
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 2 cups almond flour
  • 1 cup pecan or walnut flour
  • 2 Tbsp coconut flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ¾ tsp ginger
  • ½ tsp instant coffee
  • ⅓ tsp nutmeg
  • 15 assorted sugar-free hard candies (starlight mints, caramels, chocolate chips), crushed
Instructions
  1. In a stand mixer, cream together the butter, shortening, erythritol, xylitol, and stevia until light and fluffy; about 2 minutes.
  2. Add the egg and blend until fully incorporated. Add the vanilla and lemon zest; blend to combine.
  3. To a small bowl add the almond flour, pecan flour, coconut flour, baking soda, salt, and spices; whisk to combine.
  4. Add the flour mixture to the creamed butter and eggs. Beat until incorporated; about 30 seconds.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out between parchment or wax paper to about ¼-inch thickness and use cookie cutters that are about 2-3 inches in diameter of your choice. Cut out the center with a smaller cookie cutter and add scraps to the dough to be rolled out or leave and bake as smaller cookies. While cookies are chilling, put the candies into a plastic bag and use a rolling pin to crush them. If using different colors/flavors of candy do each separately. You will need about ⅓ of a piece of candy to fill the cutouts of each cookie.
  6. Preheat oven to 350°F. Line a sheet pan with parchment paper or use a silicon mat. Place cutout cookies about 1 inch apart and bake for 5 minutes, remove from oven and add crushed candy to cutout centers, put back in the oven and cook another 5-8 minutes until the candy has melted and the cookies are just beginning to brown on the edges. When done allow them to sit on the cookie sheet for 5-10 minutes to allow the candy to harden then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator. Makes about forty-four 2-inch cookies. 1 cookie is one serving.
Notes
Net Carbs : 0.9g
SugarOH: 3.9g
 

Low-Carb Kahlua

Low-Carb Kahlua

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Low-Carb Kahlua
 
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Nutrition Information
  • Serves: 20
  • Serving size: 1 ounce
  • Calories: 55
  • Fat: 0g
  • Carbohydrates: 9.7g
  • Fiber: 8g
  • Protein: 0.5g
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Ingredients
  • 1 cup water
  • ⅓ cup instant coffee
  • 1 ⅛ cups 100-proof vodka
  • ½ cup xylitol
  • ⅓ cup erythritol
  • 2 pinches pure powdered stevia
  • 3 tbsp vanilla extract
Instructions
  1. Bring all ingredients except vodka and vanilla to a boil over medium–high heat. Once boiling, remove from the heat and allow to cool to room temperature.
  2. Add the vodka and vanilla extract. Place in a tightly sealed decanter and refrigerate until ready to use. Makes 2½ cups. Each serving is 1 ounce.
Notes
Net Carbs: 1.8g
SugarOH: 8g
 

Spicy Mexican Hot Chocolate

Spicy Mexican Hot Chocolate

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Spicy Mexican Hot Chocolate
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: ½ cup
  • Calories: 196
  • Fat: 15g
  • Carbohydrates: 28.1g
  • Fiber: 24.2g
  • Protein: 3.1g
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Ingredients
  • 1¾ cups water
  • ¼ cup erythritol
  • Pinch pure powdered stevia
  • ⅛ tsp salt (or to taste)
  • 6 oz canned coconut milk
  • ¼ cup unsweetened Dutched cocoa powder
  • 1½ tsp ground cinnamon
  • ¼ tsp Aleppo pepper (or other ground red chili pepper), to taste
  • 4 oz sugar-free chocolate chips
Instructions
  1. In a saucepan heat the water, erythritol, stevia, and salt. Bring to a boil then remove from heat.
  2. In a small bowl, whisk together the coconut milk, cocoa powder, cinnamon, and Aleppo pepper. While continuously whisking, slowly add chocolate mixture to the water mixture. Whisk until fully incorporated.
  3. Add the chocolate pieces to the hot chocolate mixture. Allow to sit for one minute and then whisk until chocolate has fully melted and is fully incorporated. Makes five ½-cup servings.
Notes
Net Carbs: 3.9g
SugarOH: 20.8g