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!
I loooooooove pumpkin pie. Seriously. It evokes fond memories of Thanksgivings and Christmases from years past, always at my grandma’s house.
Honestly, though, sometimes I don’t feel like baking a pie. It’s easier to put it all in a crockpot, add some toppings, and be done with it. Plus, with the addition of an easy strudel and whipped cream or yogurt, I don’t even miss out on the pie! I won’t lie and say that it’s as good as pie, because let’s be honest, nothing is as good as pie, but it’s very close.
It’s also nice to have the oven free to prepare other dishes. I don’t know about you, but my family always has a ton of dishes waiting in line to go in the oven.
I use a small crockpot for this. If you want to serve this for a large gathering, simply double the recipe.
1 can pumpkin puree
8 tbsp avocado oil, or melted coconut oil, butter, ghee, other cooking fat of choice
1 cup granulated sweetener (stevia, erythritol, monkfruit)
4 tbsp honey (optional)
1 tbsp molasses
1/4 cup coconut flour
1 tsp vanilla or maple extract
1/8 tsp salt
1 tsp pumpkin pie spice or 1 tbsp cinnamon + 1/8 tsp allspice + 1/8 tsp nutmeg
Whisk or blend eggs until thick and foamy.
Beat in sweetener.
Add vanilla/maple extract and pumpkin puree and beat.
Add coconut flour, spices, salt, and oil. Beat until well mixed.
Optional: At this stage my kids are starting to get mad and impatient that they can’t eat it for hours. Scoop a small amount into a microwave safe container (such as these silicon ramekins) and microwave for 1 minute and serve to the impatient ones.
Pour mixture into crockpot and wiggle a little to distribute evenly. Insert a paper towel underneath the lid to collect condensation. Set crockpot on low.
Cook 2:30-3:00 hours. Mine usually takes 3xaround 2 hours and 40 minutes.
Serve with this strudel, this whipped cream, a dollop of vanilla ice cream, yogurt, or kefir.
I know my spice blend isn’t technically pumpkin spice, but I prefer it in some ways. I like the cinnamon to be prominent and here’s some heresy for you: I don’t really like the overpowering notes of ginger or clove in some traditional pumpkin spice mixes.
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/