Tag Archives: almond flour

Hershey Pie


I couldn’t decide what to name this dessert. I decided on Hershey pie because that’s what my daughter said it tasted like. It imageis also reminiscent of chocolate lasagna or Oreo pie. I used store bought chocolate pudding for the sake of time, but if you’d rather use something homemade, I’d suggest the chocolate pudding recipe from one of my favorite sites, All Day I Dream About Food.


1 cup almond flour

1/2 cup cocoa

3/4 cup granular erythritol

4 tablespoons melted butter


1 package of sugar free chocolate pudding

1 cup heavy cream

8 ounces cream cheese, softened

1 cup powdered erythritol

Mix all ingredients for the crust; reserve approximately 1/3 cup.  Press remaining crust into the bottom of a 9x 13 pan. Cover crust with a layer of chocolate pudding. I used one box that contained 4 individual cups of pudding. In a separate bowl, beat cream cheese and sweetener until smooth and fluffy. Set aside. Whip the cream in another bowl, and then fold it into the cream cheese mixture. Spread this on top of the chocolate pudding. Top with reserved crust mixture.  Add other toppings such as chopped pecans or sugar-free chocolate chips if desired. Serve well chilled.

Nutritional Info Calculated on Sparkpeople

Nutrition Facts
User Entered Recipe

24 Servings
Amount Per Serving

Calories 108.8

Total Fat 10.1 g

Saturated Fat 5.0 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 2.1 g

Cholesterol 24.2 mg

Sodium 60.4 mg

Potassium 42.1 mg

Total Carbohydrate 4.8 g

Dietary Fiber 1.3 g

Sugars 0.4 g


No Bake Lemon Blueberry Bars



First of all, I want to credit the recipe that inspired me to make these. You can find the recipe for Strawberry Crumble Bars here.  They are great. I just changed the recipe to suit my tastes and the ingredients I happened to have on hand. Either recipe is  awesome; these bars are cool, rich, and creamy without being overly sweet.


2 cups almond flour

2tbsp granular erythritol

1/4 tsp stevia

4tbsp melted butter

1/2 cup chopped pecans


2cups heavy cream

1tsp liquid stevia

1cup powdered erythritol

8 ounces softened cream cheese

Juice of one lemon

11 ounces fresh blueberries sprinkled with 2 tbsp granular erythritol

Prepare an 11 x 13 inch pan with non-stick cooking spray and line the bottom of the pan with parchment paper. Mix the ingredients for the crust in a medium bowl. Press just over half of the mixture in the bottom of the pan, and save the rest.

Whip the heavy cream until stiff peaks form, and add sweeteners, lemon juice, and creamed cheese and mix well. Fold in blueberries. Spread filling in the pan, and top with remaining crust. Cover and freeze for about 3 hours, or until firm.

Store them in the freezer, but allow them to thaw about 45 minutes to 1 hour before serving.

Serves 18

Nutrition Facts

Calories 239.4

Total Fat 22.6 g

Total Carbohydrate 7.8 g

Dietary Fiber 2.6 g

net carbs 5.2

Sugars 3.5 g

Protein 4.6 g



Cheddar Biscuits

Low Carb Cheddar Biscuits
These are a new and improved version of my biscuits.  They make a great low carb breakfast sandwich; they are thick enough to slice easily and they hold together well. They also have lots of fat, so they keep you full for hours.



3 cups almond flour

1 tsp salt

1 tbs baking powder

8 ounces cream cheese, softened

1 stick of butter, melted

2 eggs, beaten

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Spray pan with non-stick spray.

Mix dry almond flour, salt, and baking powder in a large bowl. Add cream cheese, butter, and eggs. Mix until just combined. Fold in cheddar cheese. Low carb cheddar biscuit

Portion biscuits with an ice cream scoop. Bake for 23-25 minutes.


serves 12:

344 calories: 32 g fat: 7.3 g carbs: 3 g fiber: 4 NET carbs each

Low Carb Biscuits

DSCF9208The more I read about wheat, the less I want to eat any. That’s why I made a new biscuit recipe without Carbquik. These can be made as a plain biscuit, or you can add the cheddar and garlic for a low carb garlic cheddar biscuit. These are also gluten-free.


Low Carb Biscuits

1 1/2 cups almond flour

1/4 teaspoon salt

1 tablespoon baking powder

2 eggs

1/3 cup sour cream

4 tablespoons melted butter

1/3 cup shredded cheddar cheese (optional)

1/2 teaspoon garlic powder (optional)

Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray. (These spread out too much and puff up too little on a cookie sheet. Use a pan with 12 wells.) Mix all dry ingredients. Add wet ingredients and combine thoroughly. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

NET carbs 2 per biscuit


Low Carb Chocolate Chip Cookies

DSCF9123I have a love/hate relationship with Just Like Sugar. I love how it changes the texture of food, but I hate how it tastes. For instance, chocolate chip cookies with this sweetener have a consistency that is so similar to the high carb version. However, if you only use JLS, they will taste salty and bitter. Something about it just doesn’t agree with me.

The trick is to combine just enough of the JLS with erythritol/sucralose to get a good texture and a sweet taste. There are lots of good recipes for chocolate chip cookies that don’t use this sweetener. (I have one here.) But if you have some JLS and you’d like to try a new recipe, this one is great. My 14 year-old, non-low carb, pickiest eater in the world daughter even likes these.

Chocolate Chip Cookies                                                                             DSCF9110

2 sticks softened butter

1/4 cup Just Like Sugar Brown

1/2 cup Just Like Sugar

3/4 cup granular erythritol

12 drops EZ Sweetz (1/2 cup Splenda equivalent)

1 room temperature egg

1 1/2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking powder

1 teaspoon saltDSCF9112

2/3 cup sugar-free chocolate chips (I use these.)

Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper and set aside.

Cream butter, all sweeteners, and egg. Add almond flour, coconut flour, baking powder, and salt. Mix thoroughly. Fold in chocolate chips until well-distributed. I use a mini ice cream scoop to portion the dough.

Bake for 15-18 minutes, until lightly brown.                 Makes 40 cookies: 1 NET carb per cookie


Low Carb Fried Squash

Fried zucchini or summer squash makes a great low carb side dish. You can also cut them into “fries” if you remove the seeds in the center. Serve with ranch for dipping.




Low Carb Fried Zucchini Squash

2 medium to large zucchini or summer squash                      

4 eggs

1/3 cup Carbquik

1/3 cup almond flour

1/3 cup grated parmesan cheese

Preheat oil to 350 degrees in a deep fryer, or about 1/2 inch deep in a skillet. Beat eggs in a medium bowl and set aside. Combine Carbquik, almond flour, and parmesan in a gallon bag. Slice zucchini or squash into desired shape. (Do not peel.) Coat zucchini in egg wash and place into dry ingredients. Toss to thoroughly coat.  Remove from breading mixture and fry for about 4 minutes until golden brown. Place on paper towels to drain excess oil. Season with salt while still hot.


Serves 4: NET carbs about 4.5 per serving





Cheesecake Swirl Brownies

My son made a special request for his birthday. He asked for my low carb chocolate brownie cake, but he wanted me to add a layer of cheesecake to the top. I told him that I thought I remembered a store-bought mix that was just that sort of thing. You see, I don’t “make” my kids eat low carb.  They can have whatever they’d like, especially for a birthday. However, he said that he’d rather have a low carb version. He said he doesn’t like the way eating a lot of sugar makes him feel. Then I said, “Sure, I can do that.” I believe I sounded more confident than I felt.


However, they turned out really well and here’s the proof.

Notice the store-bought, “regular” brownie cupcakes that someone gave my son for his birthday. Notice the fact that only 4 of them are gone while the low carb brownie pan is empty. I rest my case. :)


Low Carb Cheesecake Swirl Brownie

First, make the batter for Chocolate Brownie Cake found here.

Then, mix the following ingredients in a medium bowl until smooth and creamy.

8 ounces softened cream cheese

1 room temperature egg

1/4 cup heavy cream

1/4 cup sugar-free vanilla syrup

1/4 cup powdered erythritol

Place several large spoonfuls of cheesecake mixture on top of brownie batter. Use a knife to swirl them together. Push the cheesecake near the edge. The brownie batter will come up around the cheesecake as it bakes.

Bake at 350 degrees for 30 minutes.

Serves 16: NET carbs 5.5 each




Low Carb Peanut Butter Pie

I made this pie for my husband’s birthday. Since it was a special occasion, I was really stressed about it turning out well. Luckily, it totally exceeded my expectations. It disappeared so quickly that I immediately made another just to be sure I wasn’t dreaming. It’s still delicious. You really should try this!




Chocolate Crust:

½ cup almond flour

1 scoop chocolate protein powder

¼ tsp xanthan gum

2 TB granular erythritol

½ stick butter

1 TB water

Peanut Butter Filling:

8 ounces softened cream cheese

1 cup no sugar added peanut butter

12 drops EZ Sweetz (1/2 cup equivalent)

1/3 cup sugar-free peanut butter syrup (I used Da Vinci)*

2/3 cup powdered erythritol

½ cup heavy whipping cream

¼ cup sugar-free chocolate chips (optional)

Crust: Preheat oven to 350 degrees and spray a 9 inch pie plate with non-stick cooking spray. Combine almond flour, protein powder, xanthan gum, and erythritol in a food processor. Add butter and pulse until butter is crumbled. Add water and pulse just until the crumbled texture goes away and the mixture turns to dough. Spread mixture evenly into pie plate and bake for 10 minutes. Allow to cool.

Filling: In a large mixing bowl combine cream cheese, peanut butter, EZ Sweetz, peanut butter syrup, and erythritol. Blend until smooth and creamy. Set mixture aside. In a separate bowl, whip the cream until light and fluffy. Gently fold whipping cream into peanut butter mixture. Add filling to cooled pie crust and chill in refrigerator overnight. Garnish with sugar-free chocolate chips.

53 NET carbs in the whole pie. So, if you cut your pie into 12 slices like you’re supposed to, it’s about 4.5 net carbs per slice. However, my family cuts a pie in 8 slices, which would mean just under 7 net carbs per slice.

*If you don’t have peanut butter syrup, I think vanilla might work too. If I tried this with vanilla, I would probably put some chopped peanuts on top to add more peanut flavor.


Chocolate Cupcakes

I love how these cupcakes turned out. The best thing I can tell you is that my daughter, Katie, actually liked these. She only eats low carb when it’s a dead ringer for the “real” thing. These were very moist with a good flavor and texture. They were also nice and large. I only wish I had some left…



Low Carb Chocolate Cupcakes

8 ounces softened cream cheese

3 eggs (preferably room temperature)

18 drops EZ Sweetz (3/4 cup Splenda equivalent)

1/4 cup Torani’s sugar-free chocolate syrup (or Hershey’s)

1/4 cup butter or coconut oil

1/4 cup almond milk

1 teaspoon vanilla extract

2 cups almond flour

1/2 cup powdered erythritol

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350 degrees and place 12 cupcake liners in a muffin pan. Mix almond flour, erythritol, cocoa, baking powder, baking soda, and salt. Set aside. In a large bowl (or food processor) mix cream cheese, eggs, EZ Sweetz, syrup, oil, almond milk, and vanilla. Add dry ingredients in three batches. Blend well each time. Fill cupcake liners about 2/3 of the way. Bake for 16-18 minutes, or until a tester comes out clean. Allow to cool before frosting.

Simple White Frosting

4 ounces softened cream cheese

2 tablespoons softened butter

1/4 cup powdered erythritol

1/4 cup Torani sugar-free vanilla syrup

In a medium bowl, combine all ingredients and blend with an electric mixer until smooth and fluffy. (Or use a whisk if you’re feeling froggy. Be sure to use both arms, then you can count it as your arm workout for the day.) Makes enough to frost 12 cupcakes or a 9 x 13 cake.

Serves 12: NET carbs 4.5 each