Psyllium Husk Crepes with Strawberries

Yield: 10

Crepes:

3 eggs

3 tbsp psyllium husk

1/2 cup + 2 tbsp egg whites

3 tbsp stevia

1/2 tsp cinnamon

Strawberries:

1 container strawberries

1 tsp stevia

1/4 tsp cinnamon

1 tsp lemon juice

1. In a blender, combine all crepe ingredients. Blend to combine.

2. Heat a non-stick frying pan over medium heat. With a small ladle, drop 1/4 cup of bater onto pan and tilt to form a thin crepe. When the edges turn golden brown, flip crepe and cook until the other side is golden brown. Remove from pan.

3. For the strawberries, remove leaves and roughly chop. Add to a food processor blender with the other strawberries ingredients and pulse to chop.

Sarah Seabolt

Carrot Cake

Yield: 1 cake

Cake Layers:

1/3 cup monk fruit sweetener

5 eggs

2 tbsp vanilla extract

1 1/4 cup almond flour

1 cup coconut flour

2 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp salt

1/3 cup shredded coconut

1 1/4 cup shredded carrot

7/8 cup butter, melted

Icing:

8oz cream cheese

1/2 cup butter, softened

1 tsp vanilla extract

2 tbsp whipping cream

2 tbsp powdered stevia

1 tsp vanilla extract

Topping:

1 cup walnuts, chopped

1/2 cup coconut flakes

1. Preheat oven to 350F. Line the bottoms of two 8-inch cake pans with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the monk fruit sweetener, eggs, and vanilla for 5 minutes on medium-high speed, until fluffy.

3. In a bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, and salt.

4. Fold the dry ingredients into the egg mixture.

5. Add the coconut and carrots. Stir to combine.

6. Lastly, add the melted butter. Stir to incorporate.

7. Divide the batter between both pans. Bake for 30 minutes, until the tops are set and toothpick inserted comes out clean.

8. Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.

9. Meanwhile, make the icing. Beat together the cream cheese and butter for 2 minutes.

10. Add sweetener and beat for another 2 minutes until all mixed together.

11. Add the vanilla and whipping cream, and beat until fluffy.

12. To assemble, spread half the icing over first layer of carrot cake. Carefully place the second cake on top. Spread the remainder of the icing over the top layer and sides of the cake.

13. Top cake off with chopped walnuts and sprinkle with coconut shavings.

https://drjockers.com/keto-carrot-cake-recipe/

Chocolate Avocado Bars

Yield: 1 loaf pan

Bottom Layer:

1/2 cup almond flour

1/2 cup coconut flakes

3 tbsp cacao powder

3 tbsp coconut oil, melted

10 drops liquid stevia

Middle Layer:

1 avocado, mashed

1/4 cup coconut oil

15 drops liquid stevia

1-2 drops peppermint essential oil (optional)

Top Layer:

1/2 cup coconut oil

1/4 cup cacao powder (or 1/2 cup melted dark chocolate)

10 drops liquid stevia

1. Line a loaf pan with parchment paper.

2. To make the bottom layer, in a bowl, combine all the ingredients together.

3. Press the mixture evenly into the bottom of the lined pan and set aside.

4. For the filling, put all the ingredients into a blender or food processor and blend until smooth and creamy.

5. Transfer the filling to the pan and use a spatula to spread it evenly over the bottom.

6. In a separate bowl, combine the ingredients for the top layer together. Mix until smooth, then pour over the avocado filling.

7. Place the pan in the freezer for 10 minutes, then transfer the pan to the refrigerator for an additional 2 hours.

8. Remove from fridge for 5 to 10 minutes before slicing. Serve chilled.

https://drjockers.com/chocolate-avocado-dessert-bars/

Chocolate Chip Muffins (stevia)

Yield: 12

2 1/2 cups all-purpose flour (or whole wheat flour)

1/4 cup powdered stevia

1 tbsp baking powder

1 tsp baking soda

pinch salt

1/4 cup coconut oil, melted

1/4 cup applesauce

2 eggs

1 cup almond milk

2 tbsp maple syrup

1 tbsp vanilla extract

1/4 cup chocolate chips

1. Preheat oven to 375F. Line a muffin pan with paper liners.

2. In a large mixing bowl, combine flour, stevia, baking powder, baking soda, and, salt. Whisk to combine.

3. In a separate mixing bowl, add the coconut oil, applesauce, eggs, almond milk, maple syrup, and vanilla extract. Whisk well.

4. Add the wet ingredients to the dry ingredients and whisk until combined.

5. Gently fold in chocolate chips.

6. Evenly distribute batter between muffin cups, filling them about 3/4 of the way full.

7. Bake for 15 to 18 minutes, until a toothpick comes out clean.

https://brihealthy.com/2017/03/whole-wheat-refined-sugar-free-chocolate-chip-muffins/

Oatmeal Raisin Cookies (Sugar-Free)

Yield: 15

2 eggs

1/2 cup coconut oil

1 tsp vanilla extract

1/2 cup milk

1 tsp cinnamon

3 tsp baking powder

3 tbsp stevia

1/2 tsp salt

3/4 cup flour

2 cups oats

1/2 cup raisins

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, beat together eggs, coconut oil, vanilla, milk, cinnamon, baking powder, stevia, and salt.

3. Add flour and oats and mix thoroughly.

4. Add raisins and mix again.

5. Drop by spoonfuls onto prepared baking sheet. Shape into rounds and flatten slightly into cookies.

6. Bake for 25 minutes or until tops are starting to turn golden brown.

7. Note: These cookies freeze well.

http://pioneerthinking.com/no-sugar-oatmeal-cookies