I’m taking a small break from my recap blogs since we have family in town this week, but I’ll get one up soon! While everyone was getting ready for the day, I decided to squeeze in a quick recipe. It’s my excuse to say “hello!”

One of our favorite meals in the summer is Jalapeño Cheddar Turkey Burgers! They are so easy to make, a healthy source of protein, and delicious! 

We eat these turkey burgers like once a week! The best part is that they are just as tasty the next day, and I’m always team leftovers! You can control the spice by eliminating all the jalapeno seeds. We like a little spice, so we throw in about a tablespoon. 

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Jalapeño Cheddar Turkey Burgers

Course Lunch, Dinner

Keyword burgers, jalapeño, lettuce wraps, gluten-free, cheddar, healthy dinner, healthy recipe, low carb

Servings 5 Burgers

Author Taralynn McNitt

Ingredients

• 1 lb Ground Turkey
• 1 Cup Chopped Jalapeños (without seeds)
• 1/2 Small Yellow Onion
• 1 Cup Shredded Cheddar Cheese
• 1 Tsp Jalapeño Seeds
• 1 Tsp Jalapeño Powder
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• 1 Tsp Black Pepper
• 1 Tsp Dried Dill Weed
• 1 Tbsp Low Sodium Soy Sauce
• 1 Tbsp Brown Sugar

Instructions

• Add all of the ingredients into a large bowl and combine.
• Form the mixture into five burger patties.
• Grill each side for 5-minutes (until they reach 175-185 degrees)

  If you are not using a grill, cook each side for 6-7 minutes.
• Serve each patty in a chilled lettuce wrap.

Sometimes we use white cheddar, swiss, or pepper jack for these burgers! And if you don’t like turkey, you can use ground chicken! 
 
Questions for you!

1. What are your favorite burger toppings?
2. What side do you always have with burgers?
3. Do you grill in the summer?

I realized that I share less savory recipes in the winter. Mostly because it’s dark by 5 pm, and it’s hard to shoot photos. Now that it’s officially light out later in the evening, I can start sharing more of what I’m cooking for dinner. I know I should be dedicating days to shooting recipes and knocking them all out during peak sunlight hours (like most food bloggers), but I usually only shoot recipes that we are eating that day. I don’t like having too many meals shoved into my refrigerator. All I’m trying to say is that it’s officially savory season on the blog! Don’t worry; desserts will also be included. My neighbor brings in my dessert recipes to the nurses at work, so it’s an easy way to get them out of my temptation zone.
While Kyle and I were out walking a few nights ago, we thought about what we wanted to make for dinner. By the time we get to the last mile, we are usually super hungry and already brainstorming so we can dive right into cooking as soon as we get back. I wanted to make a chicken parm, and he said we should try it with pesto instead. He’s not a marinara person (how can you not be??) Well, the recipe ended up tasting SO GOOD! Of course, I heated some marinara for dipping, but I think I’m converted to a pesto person now. I never used to like it, but maybe I just tried the wrong kind.

I think you’re really going to love this recipe! It’s easy to make, great for a quick family-friendly dinner night, and it holds up great if you add this to your meal prep! 

This was the perfect recipe for dinner after a long walk! It’s been in the high-sixties the past few days, so all we’ve been doing is getting out for long walks and having delicious dinners after. Oh, and I’ve been getting my garden ready for spring! This is one of the best times of the year. I cannot wait for you to try this! PS. I finally caved and got a TikTok! You can follow me if you use the app because I will be doing all of my recipes there. The entire video tutorial for this chicken parm will be posted this morning. I can’t believe I’m admitting this…but I love TikTok. NO, I WILL NOT be dancing (you’re welcome  )

Questions for you!

1. Is it getting lighter in the evenings where you live?
2. Do you want to see the chicken ciabatta sandwich recipe next?
3. What savory dish do you crave in the summer?

I am so excited to get this cheesecake recipe up for you today! I think you’re going to love this one and I can’t wait for you to try it. I have mentioned this before, but cheesecake isn’t my first pick for desserts. Don’t get me wrong; I like it. I don’t crave it. When I’m at a restaurant, and they start listing their dessert menu, the cheesecake never stands out. I go with the cake, brownies, or ice cream desserts. I started to question my love for it after making these low-carb cheesecake bars because they were all I could think about. Knowing they were in my fridge was dangerous. I had to pawn most of them off to my neighbors, and I have some that are off-limits for my dad (he’s the biggest cheesecake lover.) This recipe was the perfect dessert to end our Valentine’s day dinner. These cheesecake bars were heavenly. They only have 3.5 grams of carbs per bar! what!!!

I can’t wait to make them again this weekend but with a new flavor. One of the most popular recipes on my blog is my low-carb lemon cheesecake bars. It’s a really old recipe that needs some photo updates (oh, maybe that’s what I’ll do this weekend!), but they’re so refreshing and perfect for Spring. I also consider cheesecake to be a spring dessert for some reason, especially with citrus added.You can make these recipes into bars or use two standard pie pans.

Your cheesecake’s shape isn’t going to change the taste, but I like everything better when they’re in bars. You all know I love when recipes are easy, quick, and simple to make. That’s why I love this recipe even more.

Making the cheesecake crust couldn’t be any easier. You add all the ingredients into the bowl and stir. You’ll have to use your fingers to press down the crust into the pan.

While the crust is baking, you add all the cheesecake topping ingredients into the electric mixer and combine on a medium-low speed until there are no more lumps. Top the crust with the cheesecake topping, and bake for another 45-minutes. The hardest part is waiting for the cheesecake to cool.
I topped these with fresh strawberries and added a chocolate drizzle to a few! You get the perfect chocolate-covered strawberry vibes. 

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Lighter Low Carb Cheesecake | Simply Taralynn

This is the tastiest low-carb cheesecake! You can customize the flavor of this cheesecake by adding your favorite toppings. This low-carb cheesecake is on the lighter side. It's gluten-free, has no added sugar, and grain-free.

Course Dessert

Keyword cheesecake, gluten-free, grain-free, low-carb, keto, diabetic-friendly, no-added-sugar, healthy dessert, light, no-carb diet, better for you, plain cheesecake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting 2 hours hours

Servings 15

Author Taralynn McNitt

Ingredients

Cheesecake Crust

• 1 1/2 Cups Almond Flour
• 1 Tsp Baking Powder
• 1/8 Tsp Salt
• 1/4 Cup Golden Monk Fruit or replace with regular monk fruit
• 1/4 Cup Monk Fruit
• 1/4 Cup Coconut Oil
• 2 Large Eggs

Cheesecake Topping

• 16 Ounces Cream Cheese
• 2 Tsp Vanilla i also added almond extract
• 1 Cup Monk Fruit
• 1/8 Tsp Salt
• 3 Large Eggs

Instructions

Cheesecake Crust

• Preheat oven to 325-degrees.
• In a large mixing bowl, sift the almond flour, baking powder, salt, and monk fruit together.
• Whisk the eggs. Mix the coconut oil and eggs into the mixing bowl with the almond flour ingredients.
• Add the mixture into a 9 x 15 baking dish and use your fingers to press down the crust evenly.

  You can also use two standard pie pans for this cheesecake.
• Bake the crust for 22-minutes.

Cheesecake Topping

• Use an electric mixer to mix the eggs, cream cheese, salt, monk fruit, and vanilla. Beat on a low speed until there are no more cream cheese clumps.
• Pour the mixture on top of the baked crust. Spread evening, and bake at 325 for 45-minutes.

  If the edges start to brown, remove the cheesecake.
• Let the cheesecake cool in the fridge for an hour or two. I placed it in the freezer for about 20-minutes to speed up the process.
• Slice into 15 bars (or 8 pieces if using a pie pan)
• Store in the refrigerator!

Notes

3.5 grams of carbs per bar! 

Recipe Ingredient Substitutes:

Vanilla Extract – it depends on what flavor you want your cheesecake bars! If you plan on adding fruit, using lemon extract, almond extract, or even orange extract can taste amazing. You can even use fresh oranges, lemons, or blueberries! I can’t wait to play around with this recipe more. I’m thinking about making a Nutella version. Let me know your thoughts on a chocolate crust and minty topping for St. Patrick’s day…

Almond Flour – I haven’t played around much with replacing the almond flour. The coconut flour could, but you’d have to add a bit more coconut oil since it’ll be on the dry side. But, cheesecake crust can get away with being on the dry side since the creamy cheese topping makes up for it. When it comes to almond flour, the Bob’s Red Mill is my favorite brand to use.

Toppings – You can add fresh fruit like strawberries, no-added-sugar chocolate chips, blueberries, peanut butter, and the list goes on!

Coconut Oil– Butter is an easy replacement.

Cream Cheese – You can use Kite-Hill cream cheese to make this recipe dairy-free.

Monk Fruit – Monk Fruit is my favorite sugar substitute, but you can use Swerve or use regular sugar. I usually get my golden and regular monk fruit at Walmart because it’s the cheapest there. These bars are definitely served best when cold and stored in the refrigerator. Nobody wants a warm piece of cheesecake. Make sure to watch the video if you need any help with the instructions! You can see how easy they are to make, too! I can’t wait for you to try these out! Customize them to fit whatever you’re celebrating. Make sure to tag me in your pictures so that I can share! I love seeing them. And don’t forget to come back and review the recipe. That always helps me!

Questions for you!

1. Are you a cheesecake lover or ehhh?
2. What flavor should I make next?
3. What low-carb dessert do you want to see on the blog?

Happy Thursday, everyone! The next five days will consist of cloudy skies, scattered showers, and many indoor activities. I always get excited when rainy February hits down here. It just means Spring is near because, by mid-march, our trees start turning green, tulips make their way up out of the ground, and the temps are never under fifty. I’m not ready for summer just yet, but bring on Spring! I can officially prune my roses next week.

Since I’m stuck inside this afternoon, I decided to finally put together the recipe blog post for these delicious healthy low carb peanut butter cookies. They are gluten-free, grain-free, dairy-free, have no added sugar, but still taste just as good as the real deal. We went through these cookies so fast that I’ve made about three more batches this past week. We like to keep them frozen and have them in the morning with our coffee. For being made with almond flour, these peanut butter cookies have an incredible texture! The outsides are crispy, while the middles are soft and chewy. Peanut butter cookies are one of my favorites, and now that I can have a healthier version of them, it’s all I’ve wanted to eat lately. What’s for breakfast? Peanut butter cookies. What’s for lunch? Peanut butter cookies. Dinner? Same. Dessert? Ice cream…with peanut butter cookies. I can’t get enough! I purchased the Crazy Richard’s 100% Peanut Butter a few weeks ago, and it’s officially my favorite peanut butter! It doesn’t have any salt, sugar, oils, or anything added, yet it tastes as it does. I bought a big bulk pack on Amazon because we went through two jars in a week making these cookies. I used almond flour, peanut butter, vanilla extract, baking soda, monk fruit, golden monk fruit, salt, and egg for these cookies. I love recipes with minimal ingredients. It makes it easy to quickly whip up when you’re craving peanut butter cookies last minute. It also keeps the kitchen a bit cleaner when you’re only using two mixing bowls for the entire recipe. If you have a hard time mixing the ingredients (sometimes brands of almond four can be dryer than others), just add a few more tablespoons of peanut butter until you get the crumble consistency. The dough should be crumbly, but you should be able to form a ball with your hands. Almond flour doesn’t spread out the way regular baking flour does, so you’ll have to create the shape of your cookies with your hands before baking. It’s not a peanut butter cookie unless you press the fork into the dough.

This isn’t the case for these almond flour cookies, but peanut butter cookies have fork dents because standard peanut butter cookie dough is dense, and without the press, each cookie will not cook evenly.   Bake for about 12-minutes and let them cool down on the baking sheet for about 5-10 minutes before removing. 

 This recipe makes 18 cookies! Each cookie has 3 grams of carbs per cookie!

I cannot wait for you to try them  Questions for you!

1. Creamy peanut butter or Crunchy?
2. What’s your favorite brand of peanut butter?
3. Do you like cookies warm or frozen?

Make sure to tag me in your creations! I love seeing and sharing

I’m excited to share my recipe for low carb lemon poppy muffins. It’s the last weekend in January, and I think it’s about time we pop out the citrus recipes! I heard it helps spring get here faster!  Lemon poppy seed muffins are my second favorite muffin, blueberry muffins being the first. Sometimes, I’ll combine the two by adding blueberries to the lemon poppy seed muffins, and it’s like heaven chucked it at me from above.

You need to add this recipe to your weekend plans!  Since switching over to a lower-carb diet, I’ve been having so much fun recreating my favorite recipes to fit into this new lifestyle. My cravings come at random times, and I head to the kitchen and try whipping things together. That’s how this lemon poppy seed muffin came about. I made it one morning around 7 am, and couldn’t believe how good it turned out! I literally just threw ingredients into a bowl, and it worked like magic. I made a few changes to the second batch to perfect it, but this recipe is easy and can be made in about 25-minutes without dragging all the mixers and bowls out.

The texture of these muffins is unbelievable and even better than the real deal. The top is crumbly; the middle is moist (sorry, the only synonyms for that word are damp, soggy, etc.) and fluffy! You can usually tell when recipes are made “healthy’ but not with this one. I get asked a lot about substitutions in recipes. “Will regular flour work?” “Can I use real sugar” Honesty, I haven’t made these muffins any other way. There are some substitutions you can certainly do, though!

Monk Fruit – You can sub the regular monk fruit and the golden monk fruit for cane sugar and brown sugar.

Milk – You can sub the almond milk for any milk.

Poppy Seeds – Try using chia seeds!

Lemon Extract – Use fresh lemons!
I purchased these adorable culinary Alma’s company baking cups at Walmart. They come in a pack of 36, and the insides are grease resistant, so they don’t bleed through or stick to the cupcake. I bought about five boxes of them because of how amazing they are! They come in stripes, swirls, and polka dots. Look how perfect that muffin is! The muffin tops are always the best. 

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Low Carb Lemon Poppy Seed Muffins | Simply Taralynn

The most delicious low carb lemon poppy seed muffins with only 3g of carbs per muffin! They're gluten-free, sugar-free, and dairy-free!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword lemon, lemon poppy, low carb, gluten-free, dairy-free, keto, sugar-free, healthy muffins, muffins,

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 9

Author Taralynn McNitt

Ingredients

• 2 Cups Almond Flour
• 1 Tbsp Baking Powder
• 1/8 Tsp Salt
• 3 Tbsp Poppy Seeds
• 1/4 Cup Monk Fruit
• 1/4 Cup Golden Monk Fruit
• 2 Large Eggs
• 1 Cup Unsweetened Almond Milk
• 1 Tbsp Lemon Extract

Instructions

• Preheat the oven to 350-degrees.
• In a large mixing bowl, sift the almond flour, baking powder, salt, poppy seeds, monk fruit, and golden monk fruit.
• In a small mixing bowl, whisk the eggs, almond milk, and lemon extract.
• Pour the egg mixture into the bowl with the almond flour and mix well.
• Fill nine liners 3/4th full with batter and bake for 20-minutes.
• Let them cool for ten minutes and transfer to a serving plate.

  You can store them in the refrigerator or on the countertop.

I have a feeling you’re going to LOVE this recipe! Make sure to tag me in your recipe pics. I love sharing them!

I hope you all have the best weekend! It’s my last weekend in my twenties!  

Questions for you!

1. Lemon muffins or blueberry?
2. What low carb dessert do you want to see next? (I was thinking cheesecake!)
3. What food reminds you of spring?

Low Carb Chicken Nuggets | 1g of Carb Per Nugget! | Gluten-Free | Dairy-Free | Keto | Whole30 | Paleo

These chicken nuggets take about five minutes to put together and twenty minutes to bake (or ten if you’re using the air fryer!) They have white meat in the center but are golden and crispy outside with the almond flour coating.  It doesn’t matter how old you are; chicken nuggets are second to best next to pizza. Pizza is always my number one.

The last time I went to Chik-fil-a, I had them give me a ton of their sauce packets. Actually, I heard you could purchase their sauce on Amazon now! I may have to do that. But, dipping the chicken nuggets in the Chik-fil-a sauce has been pure heaven! You could also make these and top them with buffalo, barbeque, or any sauce you like to make a boneless wing style entree!

Speaking of, I’m going make a huge tray of these for the Superbowl with different sauces! They’ll be my boneless wing appetizer for game day. The funny part is I have no idea when/who is playing in the Superbowl. I’m just here for the commercials, the halftimes how, and the food. 

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Carbless Chicken Nuggets | Simply Taralynn

Course Appetizer, dinner, lunch,, Main Course

Cuisine American

Keyword chicken nuggets, gluten-free, dairy-free, low carb, dinner, kid-friendly, keto, low carb diet, carbless

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 2 lbs ground chicken
• 2 cups almond flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp garlic salt

Instructions

• preheat oven to 385
• In a bowl, combine the almond flour, garlic powder, onion powder, black pepper, and garlic salt together.
• Roll oversized tablespoons of the ground chicken into chicken nugget shapes.
• Coat the chicken with the almond flour mixture and place on a baking sheet.
• Cook each side for about 10-12 minutes.

I found these cute little food baskets at Hobby Lobby in the picnic section. They’re so fun to use for fries, burgers, hot dogs, and other summer style foods. I place parchment paper down first and then add the food. It also saves on dishes, too!  I cannot wait to hear what you think of these carbless chicken nuggets! Make sure to tag me or come back and share your feedback!  Have a wonderful weekend. Everyone!

Questions for you!

1. What is your favorite sauce to dip chicken nuggets in?
2. Do you want to see more low carb Superbowl recipes?
3. What movie/show should we watch tonight?

I don’t know what got into me, but I fell asleep on the couch at 8 pm last night, zombie walked upstairs, and didn’t wake up until 7 am. I haven’t slept that long in years! I’m definitely feeling refreshed this morning and ready to take on the day. I don’t have anything fun planned other than laundry, vacuuming, and organizing the kitchen cabinets. Things have been out of place and sloppy lately. When things are super clean, I always tell myself I’m going to keep it that way. I never stick to it. Can anyone relate?

Before I dive into cleaning, I wanted to get last week’s Sunday dinner recipe up!  I made chicken fajita salad bowls, and they were sooooo good. Plus, anything made in under 30-minutes is a win for me—this a great recipe to add to your Sunday meal prep or your weekly meal rotation.I think shredded iceberg lettuce is so underrated. It tastes the best with fajitas, tacos, and pita wraps!

This dinner was filling and met the low-carb diet that I’ve been on for over a month now! I never thought I’d make it this long. It’s been surprisingly fun and not as hard as I thought. It’s recipes like this that make it oh so easy. You can customize it by adding extra vegetables, a different protein source like chicken, shrimp, or tofu! You can use plant-based cheese, homemade taco seasoning,   and the possibilities are endless. If you haven’t tried Tessamae’s habanero ranch yet, you need to! I was almost in tears when they were all out at Whole Foods yesterday!

Even though these salads look so pretty, I ended up using the pizza slicer to chop it all up and mix. It’s delicious when combined like that. The first thing you’ll want to do is bake the brussels sprouts. Those will take the longest to cook! Toss in some avocado oil and bake in the oven at 400-degrees. You can flip at the fifteen-minute mark. I know adding brussels sprouts to a fajita recipe may sound weird, but it’s one of the best parts! Definitely try it out.  I cooked the chicken separately from the peppers and onions. Once all the ingredients are done, you’ll add them to the same pan with seasoning, water, and cook them on high until they’re perfectly coated.I tossed in some red pepper flakes because I absolutely love spice. 

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Chicken Fajita Salad Bowls | Simply Taralynn

Chicken Fajita Salad Bowls | Easy 20-Minute Healthy & Gluten-Free Dinner Idea + Low Carb

Course dinner

Cuisine Mexican

Keyword mexican, fajita, chicken, low carb, gluten-free, dinner idea, dinner night, thirty-minute meals, 30-minute meals, low carb, keto

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Author Taralynn McNitt

Ingredients

• 2 Cups Brussels Sprouts
• 1 lb Chicken Breast
• 2 Large Green Bell Peppers
• 1 Large Yellow Onion
• 1 Packet Taco Seasoning
• 3 Tbsps Avocado Oil
• 1 Tsp Red Pepper Flakes optional for heat
• 4 Cups Shredded Lettuce
• 3-5 Tbsps Habanero Ranch
• 1 Large Avocado
• 1-2 Tbsps Queso Cheese optional!

Instructions

• Heat oven to 400-degrees.

  Chop Brussels sprouts in half, toss in a few tablespoons of avocado oil and bake for 15-minutes at 400-degrees.
• Slice chicken, peppers, and onions.

  Cook chicken in a separate pan on high heat. Toss the peppers and onions in avocado oil, and cook on high-heat until lightly brown.
• Add cooked chicken, brussels sprouts, onions, peppers, and taco seasoning to a pan on high heat. Add 1/4 cup of water and cook until fully coated in the seasoning.
• Add shredded lettuce to a bowl and top with the fajita mix, half an avocado, queso cheese, red pepper flakes, and a drizzle of habanero ranch.

I topped the shredded lettuce with the fajita mix, avocado, queso, red pepper flakes, and a drizzle of habanero ranch! I hope you all enjoy this easy recipe, and I highly recommend adding it to your weekly meal prep!

Questions or you!

1. Have you tried Tessamae’s habanero ranch yet?
2. Do you meal prep?
3. What is something that’s in your weekly meal rotation?

Since I made about 24 of these biscuits,  I decided to store them in my freezer, and whenever I want one, I can throw it in the oven to warm up or toss it in the microwave if I’m feeling lazy. These cheesy garlic biscuits have:

• Almond Flour
• Milk
• Eggs
• Butter
• Baking Powder
• Salt
• Garlic Powder
• Thyme
• Onion Powder
• Cheese – Cheddar of Mozzarella

You all know I’m a fan of big bowl recipes.

First, you need to sift the almond flour, garlic powder, onion powder, thyme, salt, and baking powder together.

Add in the milk and eggs, mix well.

Stir in the melted butter and fold in the cheese.

Add 1/4 cup sized scoops into a greased muffin pan (top with cheese if you want.)

Cook for 15-18 minutes at 350-degrees.

Let them cool in the pan for 10-minutes. 

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Low Carb Cheesy Garlic Biscuits | Simply Taralynn

These low carb cheesy garlic biscuits are gluten-free and only have 4g of carbs per biscuit!

Course Side Dish

Cuisine American

Keyword garlic bread, cheesy garlic bread, red lobster biscuits, low carb, keto, low carb bread, dinner, gluten-free, dinner recipes

Prep Time 6 minutes minutes

Cook Time 18 minutes minutes

Resting 10 minutes minutes

Servings 12

Ingredients

Cheesy Garlic Biscuits

• 2 Cups Almond Flour
• 2 Tsps Garlic Powder
• 2 Tsps Onion Powder
• 2 Tsps Thyme
• 1 Tbsp Baking Powder
• 1/8 Tsp Salt
• 3 Large Eggs
• 1/2 Cup Milk
• 1/4 Cup Butter
• 1 Cup Shredded Cheese

Instructions

How to Make Cheesy Garlic Biscuits

• Preheat oven to 350-degrees
• In a large mixing bowl, sift the almond flour, garlic powder, onion powder, thyme, baking powder, and salt.
• Mix in the milk and the eggs.
• Stir in the melted butter and fold in the cheese.
• Grease a muffin pan and add 1/4 cup scoops of biscuit batter to each slot.
• Bake for 15-18 minutes or until the toothpick comes out clean!
• Let the biscuits cool in the pan for about 10-minutes.

Watch the video to see how easy these muffins are to make!

The perfect biscuit texture! Honesty would be hard to tell the difference between these biscuits made with almond flour and regular flour. They are so close! You’re going to love this recipe, and I can’t wait to hear what you think! Makes sure to come back and tell me how your muffins turned out if you make them!

Questions for you!

1. Would you dip these in marinara sauce or dip them in soup?
2. Are you team savory or sweet?
3. What low-carb recipe do you want to see next?

Anyways, the point of this post is to share my recipe for the chocolate almond cookies that are low carb, no added sugar, dairy-free, gluten-free, and absolutely delicious and perfect for Valentine’s day!  I had a craving for chocolate almond cookies on Monday. I used to make almond flour cookies all the time (snickerdoodle, macadamia nut, etc.) I used my similar recipe with a coconut chocolate drizzle on top! I thought they would be so cute for Valentine’s day treat, so I added them to my heart tray. Kyle and I ate these cookies in 48-hours. They tasted so good, and they just melted in your mouth, especially when you dip them in coffee! I am going to be making another batch today. We keep them in the freezer (anyone else like their desserts frozen?) and grab one in the morning with coffee or have it as a treat after dinner. The best part about the recipe is that you can make them in less than 20-minutes! You pretty much add everything to the mixing bowl, bake for twelve minutes, and drizzle with the chocolate drizzle on top! A recipe where I don’t have to clean a huge mess up is my kind of recipe! These will be fun to make using just frosting on top with sprinkles for valentine’s day. You can make them without the chocolate drizzle, and they are just as delicious! The possibilities are endless with these cookies! You can even turn this recipe into a snickerdoodle by added 3 tablespoons of cinnamon and one tablespoon of coconut oil (so they don’t dry out.) I love messing around with the base of cookie recipes!

As of right now, I’m still on my low-carb diet. I explained why in (this blog post) so making recipes like this has helped me. I will write another follow-up blog post about it soon with more explanation of why I’m doing it, how long I plan to do it, and what benefits/side-effects I’ve been experiencing so far. The cookies are perfectly soft in the middle like a grocery store sugar cookie, and the edges are nice and crunchy. Even if I weren’t trying to eat lower carb, these cookies would still be on my must-make list! Once they turn this golden (about 12-minutes), then you can take them out of the oven and let them cool for about five minutes on the baking sheet before adding the chocolate glaze.
The chocolate glaze is delicious! Since the glaze is made with a coconut oil base, it hardens on top, just like those fudge cookies you get at the grocery store!

For these cookies, I used almond flour, coconut flour, almond extract, baking soda, monk fruit, golden monk fruit, coconut oil, cocoa powder, swerve confectioners sugar, salt, unsweetened almond milk, and eggs.

This recipe has 4 grams of net carbs! It fits perfectly into my low carb diet, so perfectly that I can have two or three throughout the day.  

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Chocolate Almond Cookies | Simply Taralynn | Low Carb

The most delicious low carb chocolate almond sugar cookies that are gluten-free, dairy-free, and without any added sugar!

Course Dessert

Cuisine American

Keyword low carb, dessert, cookies, chocolate, gluten-free, almond, keto, dairy-free

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 12

Author Taralynn McNitt

Ingredients

• 1 Cup Almond Flour
• 1/4 Cup Coconut Flour
• 1/2 Tsp Baking Soda
• 1/4 Cup Monk Fruit
• 1/4 Cup Golden Monk Fruit
• 1/8 Tsp Salt
• 1 1/2 Tsp Almond Extract
• 1 Large Egg
• 1/3 Cup Unsweetened Almond Milk
• 2 Tbsps Swerve Confectioners Powder
• 2 Tbsps Cocoa Unsweetened Powder
• 3 Tbsps Melted Coconut Oil

Instructions

• Preheat oven to 350-degrees!
• In a large mixing bowl, sift the almond flour, coconut flour, baking soda, monk fruit, golden monk fruit, and salt together. Set aside.
• In a small mixing bowl, mix the egg, unsweetened almond milk, and almond extract.
• Pour the wet ingredients into the flour mixture and mix well.

  If it's too wet to form into cookies, add a tablespoon of coconut flour. If the batter is too dry, add in a tablespoon of almond milk.
• Form two tablespoon-sized dough balls into cookies onto the baking sheet.

  Almond flour won't form a cookie-like normal flour, so you'll have to form it before baking.
• Bake cookies for approximately 12-minutes. Once they're lightly golden, take them out and let them cool down for 5-minutes.
• In a small mixing bowl, combine the swerve, cocoa powder, and coconut oil until creamy like a glaze. Drizzle over the cookies and let them cool down.

  The icing will harden, but if you want to speed up the process, place the cookies in the freezer.

Notes

90 Calories, 4g Net Carbs, 3g protein, 9g fat
Makes 12 cookies

I can’t wait to hear what you think of these cookies!

Questions for you!

1. What holiday would you cancel?
2. What low-carb cookie recipe should I make next?
3. Do you like freezing your desserts, too?

Good, morning, everyone! I woke up at 5 am, so excited to get this recipe up today. I tried to lay in bed and listen to a podcast, but my mind kept saying, “go to your office and blog those pancakes!”A few nights ago, I made the most delicious low-carb pancakes for dinner. I couldn’t make them fast enough because whenever one came off the stove, Kyle or I would hurry up and eat it. I didn’t know if they would work out because I just threw the ingredients together, but they were so fluffy and perfect. I had many of you ask for the recipe on Instagram, so I hurried up and tested out the recipe again to make sure I could get it right before posting. I think you’re going to LOVE these pancakes, even if you aren’t trying to cook low-carb. They are so fluffy, flavorful, gluten-free, and dairy-free.

Only Two grams of carbs per pancake!

Look how perfect and fluffy that stack is!

I love having all the extra pancakes in a container in the fridge. When I’m hungry and want a snack, I’ll head over to the fridge and grab a pancake. You can toast it in the toaster or eat them cold. I’ve always been a fan of eating pancakes cold! I don’t know why that is. Anyone else?

This recipe makes 20 fluffy pancakes! If you’re looking to make less, just half the recipe. I love adding butter, almond butter, or sauteed blueberries on top of my pancakes. Of course, nothing beats maple syrup! I’ve wanted to try the Stevia Keto maple syrup, but I’m afraid it’s going to have a weird taste. Have any of you tried it?

This will sound so crazy, but the consistency of these pancakes reminds me so much of the Mcdonald’s Hotcakes! Honestly, those were my favorite growing up. My parents used to take us to McDonald’s on Saturday mornings to have the pancakes and sausage and then play in the play area. Are those still a thing? To make these pancakes, you sift the almond flour, protein powder, baking powder, salt, and cinnamon into a large mixing bowl. Next, you’ll add in the almond milk and the eggs! It’s seriously that simple. The texture will be just like regular pancake batter!

I use Raw Fusion vanilla plant-based protein powder, but if your protein powder makes the batter too thick or watery, add more almond milk or more almond flour, depending on the texture.

You can mix in chocolate chips, blueberries, bananas, coconut, or any pancake filling you’d like! I always go for blueberry pancakes. You’ll want the non-stick skillet to be pretty hot! Pour 1/2 cup of batter onto the pan and cook each side for about 90-seconds. Don’t flip too soon! If the spatula can easily slide under the pancake, then it’s most likely ready to flip. If the middle of the pancake starts to split down the middle, it’s way too soon! It would be best to cook these a bit longer since you’re working with almond flour and not regular flour. 

Print

Low Carb Pancakes - Only 2grams of Carbs (Gluten & Dairy Free)

Course Breakfast

Cuisine American

Keyword pancakes, no carb, low carb, carbless, 2g carbs, gluten-free, dairy-free, breakfast pancakes, protein, healthy recipe,

Author Taralynn McNitt

Ingredients

• 2 Cups Almond Flour
• 2 Scoops Vanilla Protein Powder I used Raw Fusion
• 1 Tbsp Baking Powder
• 1/2 Tsp Cinnamon
• 1/8 Tsp Salt
• 2 Cups Unsweetened Almond Milk
• 3 Large Eggs

Instructions

• Sift together the almond flour, protein powder, baking powder, cinnamon, and salt.
• Mix in the almond milk and the eggs.
• Heat a non-stick skillet on medium-high and pour 1/2 cup of the pancake batter onto the pan.
• Cook each side for approximately 90-seconds.

Notes

Watch the video to see how easy these pancakes are to make! 

After writing this post, I’m excited to head into the kitchen and toast up some leftovers! I can’t wait for you to try these!

Questions for you!

1. What’s your favorite flavor of pancakes?
2. Where was your favorite place to eat pancakes growing up?
3. Are you team maple syrup?