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Flourless Peanut Butter Cookies

25 Jun

Peanut Butter Cookies 6.25.15

Flourless Peanut Butter Cookies

Yield: approximately 2 dozen

Ingredients:

1 beaten egg
1 cup sugar
1 cup Crunchy peanut butter
1/2 teaspoon vanilla

Instructions:

Preheat oven to 350F.

Mix all together very well. Chill for 30 minutes. Form into 1″ balls and put on parchment lined cookie sheet. Press down with fork and bake for 12 to 15 minutes.

Allow to cool on rack for a few minutes before removing from pan.

~ Enjoy!!

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Caramel Berry Low Carb Muffins

4 Jun

Caramel Low Carb MuffinsCaramel Berry Low Carb Muffins

Ingredients:
1/2 stick (4 tbs) Butter (melted)
1/2 cup Almond Meal
2-8oz packages Cream Cheese (softened)
1/2 cup Granulated Sweetener (I used Truvia)
1tsp Vanilla
2 large eggs
1/4 cup Sugar-Free Caramel syrup or flavor of choice
fruit (if desired)

Directions:
1. Preheat your oven to 350F bake.
2. Grease or line a cupcake tin (you’ll need 12 spots)
3. Mix the melted butter in with the almond meal.
4. Press the almond meal mixture into the bottoms of the cupcake tins.
5. In stand mixer add the cream cheese, eggs, truvia, sugar-free syrup, and vanilla to the bowl and mix on medium speed until the mixture is smooth.
6. Once the mixture is smooth, evenly pour the mix into the cupcake tins, filling almost to the top. Press in fruit if adding some.
8. Bake in the oven for 15-17 minutes, I baked mine longer.
9. Let stand for 10 minutes before putting into the fridge for at least 30 minutes.

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Easy Pineapple Upside Down Cake Recipe

15 May

Pineapple Upside Down Cake

Easy Pineapple Upside-Down Cake

Ingredients:

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 pkg Golden cake mix
Vegetable oil and eggs called for on cake mix box

Directions:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in centre of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in centre comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

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Low Carb Walnut Cookies

29 Apr

Low Carb Walnut MedleyLow Carb Walnut Cookies

Ingredients
2 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar substitute (called for 1 cup but I reduced)
1 large egg
1 teaspoon vanilla extract
1 cup almond flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2 ounces chopped walnuts

Instructions:
1. Preheat oven to 375 degrees and line a sheet pan with parchment paper.
2. Using a stand or hand held mixer, add the cream cheese, butter, sugar substitute, egg and vanilla to the mixing bowl and beat on high until creamy and fluffy.
3. Add in the remaining ingredients and mix on medium until well blended.
4. Using a teaspoon or 1 ounce ice cream scoop, drop 16 evenly spaced cookies on the lined pan and bake for about 8-10 minutes. Let cool 10-15 minutes before serving.
Note: Press the cookies down into the parchment paper a little before baking for a crispier cookie.

Net carbs:3g
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