Here is another recipe using raw almonds. In a prior video, I made almond milk with raw almonds, and in this video I am using the almond pulp left over from making the almond milk to make almond cookies. I love that I can use the whole nut to create so many different recipes without wasting any part of it.

These almond pulp cookies are very tasty! They are more dense than regular chocolate chip cookies and are quite filling. My hubby really loved them. They are not overly sweet, but if you have a sweet tooth you can add more sweetener to your liking. I would suggest that you taste the raw cookie dough in order to gauge  whether  the level of sweetness is to your liking.

I was unable to calculate a true carb count for this recipe because I am not using the whole almond in this recipe. I can only give the carb count for the added ingredients in this recipe.

This recipe will be fun to make with kids. I think they will enjoy making the milk, and may even be fascinated by the thought of making cookies from the byproduct of the milk.  Sweet!

For this recipe I used the wet almond pulp that was derived from straining off the milk. I really enjoyed creating this recipe and I hope it is something that you and your family will enjoy making. Here is the recipe:

Almond Pulp Cookies

Almond Pulp Cookies:

1 cups of almond pulp
2 tablespoons of oat fiber 500
1/2 teaspoon of baking powder
1/4 teaspoon salt
1/4 cup of peanut butter (no sugar added)
2 tablespoons of flax seed meal (ground flax seeds)
1 teaspoon of ground cinnamon
1/4 cup of shredded coconut (unsweetened)
2 tablespoons of sugar free chocolate chip
2 tablespoons water

Using the (S) blade of the food processor, pulse the almond pulp, oat fiber 500, baking powder, peanut butter, flax seed meal, cinnamon and shredded coconut together until a dough is formed.

Pour the dough into a medium bowl. Add water, chocolate chips, and then combine.

Spoon the dough mixture unto a parchment lined tray. Flatten with the back of a spoon. If the dough becomes to sticky to handle, wet the back of the spoon with water and continue to form it into round cookie shapes.

Bake 15-20 minutes

Makes 11 Cookies

Nutritional value for the ingredients in this recipe, excluding the almond pulp.

Nutritional Value Almond Pulp Cookies (without Almond Pulp)

These are so delicious! They are Induction friendly and very low in carb. Enjoy!

8 oz cream cheese (softened)
1/2 cup of unsalted butter (softened)
1/3 cups Diabetisweet
1/4 cups of unsweetened cocoa powder
1/4 cups of caramel flavored Da Vinci syrup
1 oz of peanuts (chopped)
Method:
See video above.
After mixing the batter place in the freezer for about 2 hours until frozen. Remove from the freezer and place in freezer bag or a freezer save container. Keep in the freezer. I stored them in a zip freezer bag, see below:

Frozen Chocolate Delight

8 ounces of cream cheese (softened)
1/3 cup diabeti sweet
1/2 cup pumpkin puree
1/4 cups of heavy cream
1/4 cups almond milk
1 large egg
1/4 cups sour cream
1 tsp of vanilla extract
1/4 tsp of cinnamon
1/8 tsp of ground ginger
2 tablespoons of unflavored protein powder (I use Jay Robb)

Method:

Please see video
Bake at 350 degrees for 35 minutes.Let cheesecakes completely cool for about 30 minute on a wire rack and then store in refrigerator for 1-2 hours to get the best consistency.

Note:Do not over beat the batter.

So, as you all know I was down the Jersey shore about a month ago. I had a fantastic time. My sister who came along, would always have cheese danishes for breakfast. I will admit to only having a bite.  They were out of this world. I knew immediately that I had to create a low carb version of these danishes. So today, I present to you my recipe for low carb cheese danishes! Enjoy: )

Cream Cheese Filling:
4 oz of cream cheese
1/4 cups of truvia * or Diabetisweet sugar substitute
1 egg yolk
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

Grind the truvia using a magic bullet or other similar device. In a medium bowl using a hand mixture, whisk together the cream cheese, truvia, egg yolk, lemon juice and vanilla extract. Set aside.

Making the pastry:

4 large eggs ( whites and yokes separated)
1/4 tsp cream of tartar
3 oz of softened cream cheese
1 tablespoon coconut flour ( I use Bob Redmill Brand)
2 tablespoons truvia (ground in the magic bullet or other device)
1/2 teaspoon cinnamon

Separate the egg whites from the egg yolks. Set aside one egg yolk for the cheese filling listed above. Add the cream of tartar to the egg whites. Whisk the egg whites into stiff peak (Took me about 4 minutes). In a separate bowl add the egg yolks, cream cheese, coconut flour and cinnamon and mixture together. Fold the egg yolk mixture into the egg whites mixture until combined. Place the mixture into a  muffing top pan lined with parchment paper. Spoon the filling mixture into the center of each danish. Bake at 300 degrees for 25-30 minutes.

Makes 10 Danishes

* I prefer using diabetisweet with this recipe, I found that truvia was still too grainy even after processing in the magic bullet.

Sorry for the delay in posting this recipe for Homemade Ricotta Cheese. I was reminded by one of my
facebook buddies, thank you Lynne : )

8 cups whole milk
1 cup heavy cream
1 teaspoon salt
3 tablespoon fresh squeeze lemon

Method:
Add milk, heavy cream and salt to the pan and bring to a slow boil.
Stir from time to time to prevent the milk from scorching.
Once the milk begins to boil add the lemon juice and stir in for about 2 minutes longer.
The milk will begin to curd.
Remove and drain on a cheese cloth for about 20 minutes.
The cheese will become thicker the longer it is left to drain
in cheese cloth

Whenever I feel like having ice cream, I grab these ingredients and make myself this low carb blueberry ice cream.

Ingredients

1/2 cup no sugar added frozen blueberries

1 tablespoon Splenda

1/4 cup Da Vinci White White Chocolate Syrup

1/2 cup heavy cream ( frozen for about 4 hours)

Walden Farm Calorie free Chocolate Syrup-Topping

Method:

Freeze heavy cream for about 4 hours then thaw for about 20-30 minutes

Add all the ingredients to the magic bullet and blend.

Top with chocolate syrup.

Enjoy!

I love this low carb apple crisp! I will be making it for my guest on Thanksgiving and wanted to share it with you all.
The main ingredient is Chayote and it will be the ingredient we use for the apples. I grew up eating Chayote (Christophene) in salads and low-mien and other dishes. Chayote has a mild apple flavor and with the help of the apple pie spice it makes this dish my new favorite low carb desert. So I hope you all enjoy this recipe.

Chayote Squash Apple Crisp

Crust
1 cup  Bob Red Mill Almond flour
3/4 cup carbalose flour
1/4 cup oat fiber
1/2 cup pecan
1/2 tsp cinnamon
1/4 cup Splenda brown sugar blend
6 tablespoon butter

Chop the pecans in the food processor then add the Carbalose flour,  Almond flour, Oat fiber, Cinnamon and Sugar.
Add the butter and pulse until mixture becomes like fine breadcrumbs.
Set aside.

Pie filling.
4 Coyote squash
1 cup Old Orchard Healthy Balance Apple (sweetened with splenda)
3 tablespoons brown sugar splenda
1 tablespoon apple spice
1/2 tsp nutmeg
1 teaspoon cinnamon
1/2 tsp xanthan gum

Method:

In a saucepan over medium heat add the apple juice, Splenda, apple spice, nutmeg, and mix.

Add the Chayote and bring to a low bowl for about 15 minutes.

Add the Xantum gum and mix until thicken. Remove from the flame.

Pour the apple mixture in a dish add the crumb mixture to the top.

Bake at 400 degrees for about 25 minutes.

For the Crust
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon artificial sweetener

For The Key lime Mixture:

1 Package of sugar free lime Jello

4 Ounces of lite whipping cream

1 package of Philadelphia Cream Cheese- left out at room temperature

3 tablespoons of Splenda
4 Ounces of lime juice

1 Cup water

1. Mix the ingredients for the crust together to form a ball.
2. Press mixture in a pie dish and bake at 350 degrees for 12-15 minutes until slightly brown.
3. In a saucepan boil the water  then add the jello to the boiling water
4. Add the cream cheese to the mixture
5. Add the Splenda and using a whisk mix until mixture is smooth.
6. Add the lime juice and the lite whipping cream.
7. Mix until liquid is slightly thickened and smooth for about 2-3 minutes on medium flame.
8. Remove from fire and let sit for about 5 minutes.
9. Pour into the pie dish and refrigerate for up to 4 hours until mixture is firm.
10. Serve with sugar free cool whip. Enjoy

If you like peanut butter you will love these cookies, they are chock full of nuts and will fill your home with the wonderful aroma of roasted peanuts when baking. Hubby is a peanut butter addict and had seconds on these. He has requested that I make them weekly for a great low carb desert. Here is the recipe for low carb peanut butter cookies:

1 cup dried coconut ( 0 sugar added)
1/2 cup splenda
1 egg
1 cup of Smucker’s Natural Peanut Butter chunky
2 table spoons of Da Vinci Surup ( I use the sugar free butterscotch syrup), you can use sugar free pankcake surup as well

Directions
Preheat the oven to 350 degrees
Beat egg and set aside.
In a mixing bowl combine the splenda and dried coconut
Add the egg
Add the peanut butter and divenci surup
Bake for 15 minutes

Makes 12 cookies
6 Carbs per cookie