Tag Archives: sugar free

Chocolate Chunk Cookies ~ Grain Free • Wheat Free • Low Carb

What’s not to like about Chocolate Chunk Cookies?!  In this recipe, I made my own chocolate chunks by melting some chocolate and adding some sweetener.  


They were delicious but didn’t hold their shape.  That’s why the poor cookies look chocolate chunk-less in the photo.

 Nevertheless, the cookies were great!

CHOCOLATE CHUNK COOKIES

1 1/4 cups of almond flour (I prefer Honeyville)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
4 tablespoons of unsalted butter, softened
1/3 cup of xylitol (or raw honey)
1 egg, beaten
1 teaspoon vanilla
½ cup of chocolate chips (Enjoy Life brand)

Preheat your oven to 350°F.

Combine all the dry ingredients in a bowl and blend with a spoon.
Add the wet ingredients and blend well with a spoon.
Drop by tablespoons onto a parchment lined cookie sheet. Space
them about 1 1/2 inches apart.  Bake for 10 to 14 minutes, or until
they are starting to brown around the edges.
Makes about 15 cookies.

*To make these lower carb, you need to use the xylitol instead of the honey.

**Xylitol can be harmful to dogs, so keep your pets away when using this sweetener.

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Fudgy Chocolate Oatmeal No Bake Cookies (sugar free)

I first had these yummy cookies when I was just a youngster.  They’ve always been my favorite cookie.

One night I came home late and wanted Chocolate Oatmeal Cookies.  My Aunt Mary used to make the best!  She always had the ingredients on hand.  We’d watch as she brought everything to a boil and boiled for just 1 minute and the cookie recipe worked every time.

I’ve never been able to boil for just one minute and get the cookies to harden up.

A friend shared that she uses the water test method…when the syrup becomes a “soft ball” and doesn’t fall apart when dropped into a cool cup of water, then it’s ready.  This takes anywhere from 3 – 5 minutes usually in my experience.

Using Splenda totally changes this recipe.  It’s not just the best since Splenda and chocolate are somewhat bitter with each other, but you can try changing it up and using your own sweetener blend.  They must have been pretty good, tho since my girls finished them up!

Fudgy Chocolate Oatmeal No Bake Cookies

1 cup granulated sweetener (try Truvia or Swerve)
2 tablespoons cocoa
1/2  stick butter (4 Tablespoons)
1/4 cup milk (try using Almond Milk or Coconut Milk for fewer carbs)
1 tsp. vanilla
1 1/4 cups quick-cooking oatmeal (gluten free oatmeal) *
1/4 cup Jif Natural peanut butter

Combine granular sweetener,  cocoa, butter and milk in a saucepan.  On medium heat, bring to a boil for around 2-4 minutes, or until syrup seems to thicken up.  (I can’t remember if I tried the “soft ball stage” test on this recipe.  I think I just cooked the mixture until it started coating the spoon.  It was right around 3-4 minutes of boiling time. )

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.  Drop by spoonful onto a wax paper lined sheet pan.  Let cool for at least 30 minutes.

* Can use a mix of old fashioned oatmeal and coconut chips instead.

no bake cookeis sf

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Pumpkin Chocolate Chip Softies

A few weeks ago, I tried baking some chocolate chip cookies.

The only problem was, I couldn’t find any sugar free chocolate chips so I made my own.  They promptly melted when I added them into my batter.  The cookies were still tasty, but not quite what I was looking for.

Upon finding some Hershey sugar free chocolate chips,  I was really excited to be able to make a “real” chocolate chip cookie, the low carb way.

I remembered my low carb biscuit recipe and decided to make this cookie basically the same way with a few tweaks.  I was very pleased with the results and will be making these again.

Mix the egg, cream, pumpkin, and vanilla.  Next add the Splenda, salt, and spices.  Mix Carbquik and  baking powder together, then combine it with the egg/pumpkin mixture.  Finally, gently stir in the chocolate chips.

Drop by a teaspoon onto a lightly buttered baking sheet.

Bake at 350º for 10-12 minutes.  Remove from oven and cool.

Pumpkin Chocolate Chip Softies

1  1/2 cups Carbquik  (or low carb baking mix)

1 cup granulated Splenda (or 1 cup of Swerve brand sweetener)

2/3 cup sugar free chocolate chips (Enjoy Life brand)

1 tsp baking powder

1/2 cup pumpkin

1 egg, beaten with a fork

1/4 cup heavy cream

1 tsp vanilla

1 tsp cinnamon

1 tsp pumpkin pie spice

Pinch salt

Mix the egg, cream, pumpkin, and vanilla.  Next add the sweetener, salt, and spices.  Blend the baking mix  and  baking powder together, then combine it with the egg/pumpkin mixture.

Finally, gently stir in the chocolate chips.  Drop by a teaspoon onto a lightly buttered baking sheet.  I used my well-used small round pan since I was testing this recipe in my toaster oven.

Bake at 350º for 10-12 minutes.  Remove from oven and cool. Store in a covered container.  Makes 14-16 small cookies.

* These cookies have a soft cake-like texture and I thought they were great right out of the oven.  Several hours later, they were even more delicious!  The chips had hardened and the cookies had a sturdier texture.

If low carb is not for you, try adding some pumpkin and spices to your favorite chocolate chip cookie recipe for a tasty treat.

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Today I’m partying with these crafty people

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks for your support!

Low Carb Sandwich Rolls

For years I’ve used this basic Atkins’ Revolution Roll recipe, with a twist.

I use cream cheese instead of cottage cheese.

It makes a smoother roll.


Low Carb Sandwich Rolls

3 eggs, separated

1 tablespoon granular Splenda

3 oz. cream cheese, softened

1 Tablespoon coconut flour (optional)

dash salt,  (and other spices)

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With a stand mixer, beat the egg whites on high until stiff.  In another bowl, blend the egg yolks, sweetener, cream cheese, coconut flour, salt and any other spices you might want to add, with a mixer until smooth.  I didn’t use any extra spices for these particular rolls.

Gently fold the yolk mixture into the beaten egg whites carefully.  Line a baking sheet with parchment paper.  Divide the mixture into 6-8 medium size mounds, flattening them slightly with the back of the spoon.

Bake at 400º  for 20 minutes or until lightly browned on top.   Cool and  store in an airtight bag in the refrigerator.  Use for sandwiches, burgers, breakfast, etc.

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Nutritional facts provided by My Fitness Pal. 

For the whole batch:  Cal 547,  Carbs 8,  Fat 46,  Fiber 3

For each roll (if making 6 rolls):  Cal 91,  Carbs 1.5,  Fat 8,  Fiber 0

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Today I’m joining the link party over at

and I am so excited to have my Mom’s Pimento Cheese Recipe featured on Simply Sweet Home’s site today!

 

Coconut Flour Pancakes ~ Low Carb • Grain Free • Wheat Free

Coconut Flour Pancakes ~ Low Carb • Grain Free • Wheat Free

1 egg

2 oz cream cheese

1/2 cup coconut milk

2 T splenda (or stevia)

1 tsp vanilla

1 dash salt

1/4 cup coconut flour

Blend the wet ingredients together.  Add the dry ingredients.  Mix well and spoon 2-3 tablespoons of batter onto oiled (try coconut oil) or buttered skillet making pancakes about 3-4 inches in diameter.  Flip after a few minutes and proceed cooking until done.

Serve with butter and sugar free maple syrup.

For 4 small pancakes, each pancake:  109 cals, 6 carbs (3 fiber), 7 fat, 4 protein.

DISCLAIMER: If you purchase from some of the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

Blender Coconut Pie (low carb)

My Mom’s Coconut Cream Pie was always my favorite.

On a low carb diet, this is the next best thing.   It’s not so much like a cream pie, but it sure is good.  And easy.  That counts a lot.

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Blender Coconut Pie

4 whole eggs
¼ cup butter
¼ teaspoon salt
2 teaspoons coconut extract (flavoring)
2 teaspoons vanilla extract
½  teaspoon baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda
, or my favorite, Swerve

Pre-heat oven to 350 degrees. Butter a 9 inch pie pan.  Place all ingredients in a blender and blend until smooth.  Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set.  Cool.  Store in refrigerator overnight to give the “crust” time to better set up.

Optional, top with whipped cream prior to serving.

Total net carbs are 31. Divided into 8 slices, each piece has right at 4 carbs.

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Recipe courtesy of the  Low Carb Friends Recipe Board.  

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

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Sugar Free Butterscotch Cheesecake

 

Low Carb Sugar Free Butterscotch Cheesecake

Crust:
1 1/2  cups total of very finely chopped pecans, almonds, & sugar free coconut
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon

Place the finely ground nut mixture, 3 pks of Splenda, the butter and cinnamon in a food processor and combine thoroughly. Press the crust mixture in an 8 x 8 glass dish.  Bake at 350º  for 10 minutes and then cool.

The Cheesecake Filling:
1 small package sugar free butterscotch pudding (or your favorite flavor)
1 cup heavy whipping cream
1 cup water
1 each 8 oz cream cheese

Mix all ingredients together until no lumps are left.  Pour over the baked crust.  Optional: garnish with nut crumbles.  Chill until set.  Servings: 9

Menu Plan Monday

(Low Carb Menu plan)

Chicken Fettucini Alfredo (using Dreamfields pasta), green beans
 
Deer Tenders, green beans, Ramen noodles for the carb eaters
 
 
 
Deep Dish Pizza, green side salad
***
For more great meal plans, visit Menu Plan Monday.

Low Carb Peanut Butter Chocolate Chip Cheesecake

Okay, if you have a few carbs to spare you can enjoy this rich treat .

chck

 

Jonathan’s Peanut Butter Chocolate Chip

Low Carb Cheesecake

 

 

Crust:

 

4 Voortman Sugar Free Chocolate Chocolate Chip Cookies

5 Murray’s Sugar Free Peanut Butter Cookies

1 Cup Almond Flour

3 Tbsp Granulated Splenda

6 Tbsp Melted Butter

1 Oz. Un-Sweetened Baking Chocolate Bar

1 Tbsp Semi-Sweet Chocolate Mini Chips

 

Filling

 

24 Oz. Philadelphia Cream Cheese

1 Cup Granulated Splenda (Ideal brand sweetener)

¼ Cup Splenda Brown Sugar Blend (I prefer Ideal brand brown sweetener)

4 Large Eggs

½ Cup Kroger Just Right Lower Sugar/Sodium Creamy Peanut Butter

1 Tbsp Pure Vanilla Extract

1 Cup Sour Cream

8 Reeses Sugar Free Miniatures

2 Oz. Un-Sweetened Baking Chocolate Bar

½ Cup Semi-Sweet Chocolate Mini Chips (Enjoy Life brand is soy free)

 

 

Directions:

 

  1. Preheat Oven to 350 degrees
  2. In a food processor, pulse cookies until small crumbs.  Remove and place in bowl and mix in almond Flour and Splenda.  Stir with spoon until well mixed.  Add melted butter; mix well and press into bottom of spring form pan. 
  3. Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling
  4. Place softened cream cheese, Splenda, brown sugar Splenda, and eggs and mix together until smooth.  Add peanut butter and vanilla and mix until creamy.  Add sour cream and finish mixing.  With spoon, fold in 1 oz of chocolate bar, ¼ cup of mini chips, and 4 chopped Reeses miniatures.
  5. Remove crust from refrigerator and pour filling into pan.  Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven. 
  6. Bake for 60-80 minutes.  Time will vary depending on oven.  Do not overcook, the middle should be almost set.  Insert a toothpick into center and you should have a small amount of filling on toothpick
  7. Run knife around the edge and cool before removing the pan outer ring.  Sprinkle remaining chopped Reeses miniatures and refrigerate overnight.

 

20 small servings = 13 carbs per serving

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

 

Mini Chocolate Chip Cheesecake Pie (Low Carb)

I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.

I found the cheesecake to be very creamy and quite good; the crust was the best ever.

The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my spring-form pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.

cheesecake

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.

Cool in the oven for a few hours. Refrigerate overnight.

ORIGINAL RECIPE FROM THE BOOK:

Mini Chocolate Chip Cheesecakes

8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips

Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
per well.

Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
one hour.

 

 

 

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!