Low Carb Peanut Butter Chocolate Cookies

Cookie baking season and I'm so glad I tried this recipe. These cookies came out super soft yet crunchy and perfect for our Christmas cookies for Santa 🎅 (That's how you know your kids are growing up)

Video recipe---> Low Carb PB Choc Cookies

INGREDIENTS:

1 egg

1/2 tsp baking powder

1 tsp baking soda

3 tbsp peanut butter (I used crunchy)

1 cup almond flour

2 tbsp swerve confectioner sugar

1/3 cup of sugar free baking chips of choice

2-3 tbsp almond flour/water (if needed)

METHOD:

1. Whisk an egg in a bowl.

2. Add peanut butter and mix it really well.

3. Add in the chocolate chips, almond flour, baking powder, baking soda, & swerve until it forms a dough. Use milk/water if or as needed to form a dough.

4. Scoop them out on a pre seasoned baking sheet and cook them at 325°F for 15-17 mins 

5. Let them rest for atleast 10-15 mins before you dig into it.

6. Enjoy 😉

Golden Turmeric Chickpea Soup

 I love Soup Season and heres one added to my list. 

Chicken is optional so feel free to make it Vegan/Vegetarian.

HERE'S THE VIDEO RECIPE -----> GOLDEN TURMERIC CHICKPEA SOUP

Chickpea is a good source of Protein. It is not low carb but if you are vegetarian and on a low carb diet (not Keto) feel free to include this to your diet.

INGREDIENTS:

8 oz boiled chickpeas

1 chicken breast

1 tbsp each Ginger Garlic

Handful of chopped green beans, red bell pepper, onions

2 tsp turmeric

32 oz chicken/veg/bone broth

1 can of coconut milk

2 tbsp Peanut butter

1 tbsp Sriracha/chili garlic Paste

Salt to taste

Black pepper to taste

1 tbsp oil

Cilantro for Garnish.

METHOD:

1. Heat oil in a pan and add ginger garlic.

2. Add the chicken breast and brown it from both sides (optional step)

3. Add the veggies (you can add any vegetable you like)

4. Add in the turmeric and chicken/veggie/bone broth/water

5. Add in the chickpeas, peanut butter and sriracha. Salt to taste, black pepper. Cover and cook until it comes to boil.

6. Coconut milk goes next to the soup and you can alter the amount according to how creamy you want the soup to be.

7. Take the chicken out, shred it and put it back in the soup.

8. Garnish with Cilantro and its ready to be served.

Low Carb Carrot Cupcakes

Almond flour cup cakes are not only low carb but taste delicious. I added a little bit of coconut flour so that the cup cakes are not to dense.

For Video Recipe click here---> https://youtu.be/ARw8tE0VlTk

INGREDIENTS:

CUPCAKES:

2 cups Almond flour
1/2 cup coconut flour

2.5 cups grated carrot

1 tbsp Baking powder

1 tbsp cinnamon powder

1 tsp salt

3/4 cup butter or oil of preference

3/4 cup erythritol/monk fruit

4 eggs

CREAM CHEESE FROSTING:

4 oz cream cheese (room temp) or Greek yogurt 

2 tbsp butter (room temp)

1 tsp vanilla essence

1/2 cup erythritol/monk fruit

2 tbsp heavy cream or 1.5 tbsp milk

METHOD:

1. Mix all the dry ingredients except sugar in a bowl and keep aside.

2. Mix butter and sugar together until properly mixed and start adding 1 egg at a time. 

3. Add in all the wet ingredients together with dry ingredients and then add the grated carrot.

4. Season a muffin tray and cook them for 15-20 mins at 350 F. Let the cup cakes cool down.

5. Meanwhile make your cream cheese frosting by adding butter and cream cheese(greek yogurt) together and mixing it. 

6. Add erythritol, vanilla essence and heavy cream (or milk) and get the pipping bag ready.

7. When the cup cakes cool down you can start icing them. 

This recipe makes: 18 cup cakes