Tag Archives: christmas

Chocolate Peanut Butter Bars










Low Carb Chocolate Peanut Butter Bars

Peanut butter layer:

1 cup no sugar added peanut butter

1 cup powdered erythritol

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

1 tablespoon coconut flour

2 tablespoons softened butter


2/3 cup sugar-free chocolate chips

2 tablespoons butter

2 tablespoons heavy cream

Thoroughly mix all ingredients for the peanut butter layer. It will be similar to a dough in consistency. Line an 8 X 8 pan with parchment paper. Leave the paper hanging out to make removing the candy easier. I sprayed mine with a little non-stick cooking spray. Press in peanut butter mixture firmly. DSCF9182

Melt chocolate and butter together. I used the microwave, but a double boiler is safer if you are worried about burning the chocolate. Remove from heat, add the cream, and stir thoroughly. Spread over the top of the peanut butter mixture. Let sit in the refrigerator for at least 2 hours. These are also good frozen.

Remove from baking dish and cut into 16 squares. I invert mine while I’m cutting them. That way the chocolate doesn’t tend to break and the peanut butter doesn’t get smushed.

Watch your portions with these. They are addictive, and peanut butter obviously isn’t the lowest carb option available. I definitely wouldn’t use these during induction. However, they are an awesome dessert for ongoing weight loss and maintenance.

Serves 16: 3.5 NET carbs each

Sweet “Potato” Casserole


I made this dish for a side at Thanksgiving. I was trying to recreate a sugar-free and low carb version of the sweet potato casserole with the praline topping. It’s almost more like dessert than it is a side. The main ingredient is a low-carber’s best friend, cauliflower. Believe me, no one will have any idea what’s really inside.



1 cup erythritol

1/2 cup almond flour

2 scoops vanilla protein powder

10 tablespoons of chilled butter

1  1/2 cups chopped pecans

Mix erythritol, almond flour, and protein powder in a medium bowl. Cut in chilled butter until the mixture is crumbly. Stir in chopped pecans. Refrigerate until ready to use. (If you make this ahead for the holidays, leave the topping and the filling separate until just before you put them in the oven.)


1 head of cauliflower, steamed until soft

1 can of pumpkin puree

2 eggs

3/4 cup erythritol

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

1 scoop vanilla protein powder

2 tablespoons coconut flour

1/2 teaspoon cinnamon

1/2 teaspoon salt

Preheat oven to 325 degrees. Spray a 9 X 13 pan with non-stick cooking spray.

Place steamed cauliflower in food processor. Puree until completely smooth. Add canned pumpkin and eggs. Mix well. Blend in erythritol and EZ Sweetz.  Add protein powder, coconut flour (preferably sifted), cinnamon, and salt. Run food processor on high until completely blended and smooth.

Place mixture in the bottom of baking pan and add topping. Bake for 45 minutes, until top is brown.


Serves 16: NET carbs 3.8 per serving





Low Carb Chocolate Pecan Candy

These are a great alternative to the sugar-free candies sold in the grocery store– plus they don’t have maltitol. They are very rich and really satisfy a craving for chocolate. Actually, they remind me of no bake chocolate and oatmeal cookies that some people call “oaties.” They are quick and easy to make. I hope you give them a try!



Low Carb Chocolate Pecan Candy

1 stick of butter

24 drops EZ Sweetz

1 cup granular erythritol

1/4 cup cream

pinch of salt

1/2 teaspoon vanilla

1 cup pecans

1/2 cup shredded, unsweetened coconut

1 ounce unsweetened baking chocolate

In a small saucepan, melt butter and stir in EZ Sweetz, erythritol, cream, and salt. Bring mixture to a simmer and stir until sweetener is completely dissolved. It only takes about 1 minute. Remove from heat and stir in vanilla. Add the chocolate and stir until melted. Stir in pecans and coconut and combine well.

 I allowed my mixture to cool slightly and put small spoonfuls in a mini-muffin tin. I let them sit in the freezer for 20-25 minutes. I removed them from the pan and stored them in the refrigerator.

However, I must admit the muffin tin was probably more trouble than it was worth. They were hard to get out of the pan. The next time I make these, I’ll put spoonfuls of the mixture onto wax paper like a drop cookie, and then let them set in the refrigerator until firm.


Makes 24 pieces:  1.8 NET carbs in a 3 piece serving


Low Carb Chocolate Mint Cookies

I really don’t crave sweets the way I used to before I started eating low carb. However, when a Girl Scout recently asked me to buy some cookies, I did feel a twinge of a longing for a thin mint.

I used this recipe for low carb Frosted Almond Ricotta Cookies as a foundation for creating my Chocolate Mint Cookies. They are really simple to make and have a nice consistency. They are a soft, fudgy cookie, not crisp like a thin mint. My whole family likes both versions of this. They’d be just as good without the mint extract if you aren’t a fan of mint flavor. Just substitute vanilla instead.

Chocolate Mint Cookies

1 stick of softened butter

2/3 cup granular erythritol

2/3 cup Splenda (or 16 drops EZ Sweetz)

1 egg

2/3 cup ricotta cheese

1 tsp vanilla extract

2 cups almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp xanthan gum

pinch of salt

3 ounces unsweetened chocolate

Allow all ingredients to reach room temperature. Preheat oven to 350 degrees.

Mix butter, erythritol, Splenda, egg, ricotta cheese, and vanilla extract. Combine almond flour, baking powder, baking soda, xanthan gum, and salt. Add flour mixture to wet ingredients. Melt chocolate and add to cookie dough. Mix thoroughly. Use a mini ice cream scoop to drop dough on a parchment lined cookie sheet. Wet the back of a teaspoon and use it to spread cookie dough. Bake for 10-12 minutes and allow to cool before adding frosting.


1 cup powdered erythritol

1/4 cup almond milk

1/4 tsp mint (or vanilla) extract

Slowly add almond milk to powdered sugar mixture. Stop when you reach desired consistency. Stir in extract and add to cooled cookies.

Store these in an airtight container after the frosting has a chance to set. I keep them in the refrigerator. Like most low carb baked goods, these are better the second day.

Makes 40 cookies with a net carb count of 1.5 each.



Low Carb Chocolate Chip Cookies

I am so excited about this recipe. I’ve tried many different chocolate chip cookie recipes since we started eating low carb, and I haven’t been really satisfied with any of them. Cookies seem to be much harder to recreate with low carb ingredients than other types of baked goods. However, these turned out really well. Unlike most low carb treats, these are good right out of the oven. Like most low carb treats, they are even better the next day. I recommend keeping them in the fridge. These are kid tested and approved. Katie loves them. I baked some of these at Christmas and she was already asking for more. I hope you try these and enjoy them as much as we do!


1/2 cup softened butter

1/3 cup Ideal Brown Sugar (available in grocery stores)

1/3 cup granular erythritol

8 drops EZ sweetz liquid sucralose (or 1/3 cup Splenda)

2 eggs

1/3 cup ricotta cheese

1 tsp. vanilla

2 cups almond flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. xanthan gum (optional)

pinch of salt

1 1/2 cups of sugar-free chocolate chips (I use Nevada Manna from Netrition.)

Cream butter, wet ingredients, and sweeteners until well mixed. Combine flour, baking powder, baking soda, salt, and xanthan gum in a separate bowl. Add flour mixture to wet ingredients and blend well. Fold in chocolate chips.










Use a mini ice cream scoop to portion dough on parchment paper.









Use a wet spoon to spread the dough out slightly. Low carb dough won’t melt and spread the same way regular dough would.







Bake at 350 for 14-15 minutes. Let cool and refrigerate.

NET Carbs for whole recipe 48. Makes about 45 cookies, so just over 1 carb per cookie.

I threw a few chopped pecans on top of some of these. It put them over the top for me. Also, Katie won’t eat nuts, so I’m guaranteed that there will be some left for me. :)



















Pumpkin Muffins

Pumpkin Muffins

Many people have asked me for this recipe. I wish I could take credit, but this is another wonderful creation from Jennifer Eloff at Splendid Low-Carbing. Click here for the link.

These are excellent, and I do mean excellent. They are as good as any “regular” muffin I’ve ever had. My 13 year old daughter is very picky and sensitive to things that taste like “diet” food. I can’t keep her, or anyone else in my family, out of these.

In all of Jennifer’s recipes, I use bake mix option #2 from her site. Click here to see the bake mix option number 2.

It may seem complicated or overwhelming at first, but it really isn’t. Netrition is my favorite place to buy the baking supplies you need. I also use Amazon to get 5lb bags of almond flour. I like the Honeyville brand. This is by far the best tasting and most economical almond flour I’ve used.

I thought I’d play around a little with this batch of muffins. They are awesome plain, or even better with a little butter, but I wanted to mix it up some.

I added some of the pralines to one batch.

Click here to see the pralines.

They were other worldly good. Words fail me, and I’m not a great photographer, so you’ll just have to believe me when I tell you these were truly divine.

I added a simple frosting to some with this recipe:

4 ounces softened cream cheese

2 TB softened butter

¼ cup heavy cream

¼ cup Torani sugar free vanilla syrup (available at Wal-Mart)

1 TB powdered erythritol

Mix all ingredients until smooth and creamy.

Pumpkin Muffin With Frosting