Preheat oven to 355°F / 180°C. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the creamy almond butter, powdered erythritol, cocoa powder, eggs, butter, almond milk, vanilla extract, and baking powder. Using a spatula fold in the sugar-free chocolate chips. The dough should be thick.
Scoop the chocolate cookie dough onto the baking sheet. This recipe yields 24 cookies, but you can make them larger and make 12 large cookies if desired.
Bake for 10 to 12 minutes in the preheated oven, until the tops look glossy and small cracks begin to appear.
Let the cookies cool slightly before removing from the baking sheet. Enjoy!
Meal Plan Check Boxes: 1 protein 3 Fats or 1 Protein. 2 Fats, 1/2 Fruit
Ingredients:
For the crust:
6 sheets graham crackers, 3.5 oz total*
2 tablespoons monk fruit sweetener, or use granulated sugar
3 tablespoons cold whipped butter
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Ingredients:
1/4 cup chopped red onions, or scallions or chives
3/4 cup whipped cream cheese
2 tsps drained capers, chopped*
1 tbsp fresh dill, chopped, plus more for garnish
12 ounces nova lox or smoked salmon, chopped
3 English cucumbers, ends trimmed
Here are some simple and smart ingredient substitutes that will allow you to enjoy a lighter, more nutritious holiday feast, without sacrificing flavor.
Ingredients:
2 15-ounce cans pumpkin puree
1 cup coconut milk, full-fat canned
3⁄4 cup pure maple syrup
6 large eggs
1 tablespoon pumpkin pie spice
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Ingredients:
1 1/2 tbsp unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
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