My husband’s favorite cookie is the snickerdoodle, and for good reason! They are full of delicious, cinnamon goodness. Enjoy!
2 cups almond flour
1 1/4 cup granulated sugar/swerve
1 tsp cream of tartar
1/4 tsp baking soda
1/2 cup softened salted butter or unsalted + 1 tsp salt
1 tsp vanilla
For the Cinnamon Sugar Mixture:
Note: granulated swerve or other alternative sweetener works fine, but you’ll have to dust your cookies in the cinnamon mix afterwards instead of before cooking. I’ve noticed erythritol just dissolves into the cookie if it’s coated on beforehand.
1/8 cup granulated sugar/sweetener
1 tbsp cinnamon
Preheat oven to 350.
In a large mixing bowl, cream butter with granulated sweetener until light and fluffy, about 5 minutes.
Add in eggs and vanilla and mix for 1-2 minutes until incorporated.
Add in almond flour, cream of tartar, and baking soda and mix until well combined.
optional, but recommended: move dough to refrigerator for 20-30 minutes. This makes rolling balls easier.
In a smaller bowl combine sugar and cinnamon and mix. If you’re using regular sugar, you can roll into 1 inch balls and coat the cookies well in the mixture. If not, wait and coat after baking.
Place balls on parchment paper on 2 large baking sheets and bake for 14-17 minutes or until the edges are just starting to brown.
Some nights I just want to throw stuff into my small 2 quart crockpot and have a warm drink for the kids when we wake up. This recipe is a great, low effort take on a classic winter comfort drink, and so easy!
1/4 cup cocoa powder
1/4 cup granulated sweetener
1/4 tsp salt
1/4 tsp vanilla extract
cream, milk, or nut milk
(optional) 1 tbsp honey, maple syrup, or date syrup for depth of flavor
(optional) 1/4 tsp beetroot powder–my kids like to have pink cocoa 🙂
Combine cocoa powder, salt, sweetener, beet powder, and syrup/honey in crockpot.
Fill crockpot to the top with water. Whisk as well as you can (it won’t incorporate perfectly) and set crockpot on low overnight.
In the morning add vanilla extract. Blend in a bullet or use immersion blender for frothiness.
Spoon into mugs and serve with cream, milk, or nut milk and a sprinkle of cinnamon.
This quick, easy to do strudel topping is a magical accompaniment to many classics: cheesecake desserts, muffins, pumpkin pie custard, yogurt, whipped cream and berries…the possibilities are limited only to your imagination!
1/4 cup brown swerve/sugar
1/2 cup almonds
1 cup pecans
1/4 tsp salt
1/2 tsp cinnamon
Combine in food processor and pulse until smooth. Sprinkle on desired dessert and enjoy!
Eggs are a wonderful beginning to the day, and with sausage doubly so! But all ya’ll who like runny eggs, ew. Milk in eggs? That’s just wrong. I used to wonder why I hated eggs as a kid. It’s because they had copious amounts of milk poured in and were a runny, goopy mess. With age comes wisdom, I guess.
These are the eggs that you need to jazz up your breakfast routine. You’ll thank me later.
1/4 lb sausage
1/2-1 onion, diced (I prefer red)
Sliced mushroom (optional)
1 tbsp red pepper flakes
2-4 tbsp cooking fat
Salt to taste
Throw onions, mushrooms, and sausage into a pan. Fry on high heat until sausage is cooked through and the vegetables are caramelizing.
Reduce heat to medium. Add red pepper flakes and eggs. Mix.
Continue to cook, stirring until the eggs start to turn golden brown. Remove from heat, salt, and serve.
I really love dairy. I think I’ve probably said this before. What’s not to love? It’s a delicious food group. Unfortunately, my body does not love it back. I constantly flip flop back and forth between eating delicious cheese and cream-based concoctions, but when I’m honest with myself there’s no denying that my body is happier during exclusion.
So once again here I am in grain free, dairy free, soy free land. Hey, I guess it could be worse–it could be the AIP diet again. Life is SO hard without eggs and nuts.
Here’s something I wondered this morning at breakfast: what’s one to do if they just want a simple, old fashioned sandwich while trying to eat keto(ish) and yet they’re avoiding these problem foods? I really just wanted a breakfast sandwich tbh. My husband says gross, but my stomach (and kids) says yum. Bacon, eggs, and turkey stacked into something simple and magical.
Here’s the dairy-free magic, ya’ll. It’s carbier than the dairy version, but no offense, cream cheese cloud bread, this tastes much better and somehow less eggy.
3 eggs, eggs and yolks separated
Dash of cream of tartar
1/4 cup almond flour
1 tbsp almond milk
1/2 tbsp onion powder
1/4 tsp oregano
1/4 tsp black pepper
1/4 tsp salt
Preheat oven to 325°. Separate egg yolks and whites into different bowls.
Add cream of tartar to egg whites and beat until white, frothy, and retains shape/peaks. I think of it as a meringue bread.
Add spices, almond flour, and almond milk to the egg yolks. Beat into a liquid.
Fold the egg yolks into the egg whites.
Spoon onto parchment paper about an inch thing. I just make small circles 2 or 3 inches wide, about sandwich size.
Bake for 15-20 minutes.
These should be stored in the refrigerator. When you want to reheat them, just pop them in a warm oven for a few minutes.
It’s been so long since I’ve been to Starbucks that I don’t even know if these are available anymore, but 10 years ago this was my favorite. I have finally found an amazing, healthy recipe to replace the insanely high sugar original.
Lots of us have noticed that going low carb, gluten free, or grain free is the next big thing, and for good reason! It’s both delicious and nutritious. Even if you don’t usually avoid grains, this pizza is something you should give a try.
The crust is super easy and fun to make and you can modify it to taste. I like red pepper flakes in mine, but my kids are too young to enjoy that right now. You can even do this with a regular wheat crust, it cooks the same.
Plus, who would have thought that you can make pizza, with or without grain, in a Crockpot?! It’s very convenient and keeps the house cooler than running the oven, which is especially important as summer approaches.
This pizza is not super low carb, since it does have a small amount of almond flour, coconut flour, and then whatever carbs are in your toppings, but it is vastly improved from the traditional variety. This is definitely not an everyday meal if you try to keep your carbs really low, but rather a periodic indulgence (although I must admit I’ve had some version of this every day for weeks at a time). If you only have a small Crockpot you can modify this to make a personal sized pizza by halving the ingredients.
Spices:garlic powder, onion powder, oregano, basil, black pepper, salt, red pepper flakes
2tbspcoconut oilfor greasing crockpot
spicesgarlic powder, onion powder, oregano, basil, black pepper, salt, red pepper flakes
Open your cream cheese package, slice it in half, and throw it in a mixing bowl. Add mozzarella cheese and microwave for about a minute or until mozzarella begins to melt. Mix the cheese with a fork.
Add an egg. Continue to mix together with a fork. The consistency is a little odd until the egg starts to incorporate, just go with it.
Add your spices. I like powders because they’re easy to add to the pizza dough at this stage. Mix them in with your fork.
Add coconut flour and almond flour. Stir to incorporate. Dough should become a little drier, but still pretty moist and malleable.
Lay out a piece of parchment paper and grease your slow cooker. Roll the dough into a ball with your hands, then lay it on the parchment paper. You might want to stretch it a little bit to fit the shape of your Crockpot.
Lay another piece of parchment paper over the dough. Using a rolling pin, roll the dough out until it will fit the bottom of the slow cooker nicely. You should have a nice, thick, evenly distributed crust.
Transfer the crust and parchment paper into the greased Crockpot. Cook on high for 1 hour.
Empty tomato paste into a mixing bowl and combine spices to taste.
Once the crust has cooked for an hour, remove it from the slow cooker. Moving it around may be easier if you use a tray or cookie sheet. The bottom of the crust should be turning golden.
Spread tomato sauce mixture across crust. Top with your preferred toppings. Here we used bell pepper, onion, mushrooms, mozzarella, pepperoni, and sausage. Slide pizza onto a cookie sheet or tray and transfer back into the slow cooker.
Cook on high for 1 hour. Once it's done, take it out and enjoy! Be aware, fathead pizza is very dense and will fill you up quickly.
Originally written as an Instructable: https://www.instructables.com/id/Fathead-Pizza-in-a-Crockpot/