Ever since I changed my eating habits towards a much healthier lower carb, lower sugar paleo style diet, I’ve been looking for occasional dessert treats that are healthier but still delicious and satisfying. I’ve found some nice chocolate chip cookie recipes over the years, but I’ve finally perfected one myself that I really love!
This is a mouth watering treat. The cookies are soft and tender on the inside, flaky on the outside. They’re not overly sweet, but hit just the perfect spot.
The base in these cookies is almond flour/meal. The good news about this flour is that it has about 1/3 the carbs that wheat does. Wheat clocks in over 75 grams per cup vs. about 22g for almond flour. Let’s not be too crazy by calling this a full-on health food, but it’s certainly a healthier alternative for the occasional treat. Try them out!
2 cups almond flour or meal (blanched preferred, any will do)
1/4 cup butter, ghee or *coconut oil (your choice)
3 Tablespoons pure maple syrup
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon sea salt
2 teaspoons vanilla extract
1/2 cup dark chocolate chips
1. Preheat oven to 350F.
2. Whisk together all the dry ingredients in a medium bowl.
3. Add in pre-softened or melted oil/butter, maple syrup and vanilla extract. Mix thoroughly.
4. Fold in chocolate chips.
5. Spoon out a rounded tablespoon sized amount. Roll and lightly compress in your hands. Place on a cookie sheet with parchment paper (optional) and gently flatten out.
6. Bake for 10-12 minutes or until the outside edges turn golden brown. Let sit for about 10 minutes and enjoy!
This paleo friendly smoothie is silky and delightful.
Veggie and fruit smoothies can be a great way to get a nutritional kick-start to your day. They are loaded with vitamins, minerals, antioxidants, phytonutrients, fiber, healthy fats and protein (if using powders). All crucial elements to living a vibrant life.
In my smoothie recipes, I typically go with about three quarters vegetable and one quarter fruit (no need to overdo it on the sugar). It’s easy to make and gives me a nice, clean, healthy boost of energy. Has all that I need to get rolling.
(Makes substitutes as desired or needed. All organic ingredients. I don’t use protein powders, but they can be a great addition.)
1/2 cup frozen blueberries
3/4 cup frozen mango
1/4 cup coconut milk
1/2 cup coconut water
1/4 teaspoon Himalayan sea salt
This pumpkin custard recipe makes a great lower carb paleo alternative to pumpkin pie. It’s really decadent while also a nutrient dense, healthy dessert treat. The custard still has a similar consistency to the “meat” of pumpkin pie, without the crust – though it’s a little more silky.
1-15oz canned organic puree pumpkin (or 2 cups fresh roasted pumpkin, sugar pie pumpkins have best flavor)
4 large eggs (use 2 whole eggs and 2 egg yolks*)
½ cup full fat coconut milk
3/4 cup organic maple syrup, or coconut sugar, or Lakanto’s Monkfruit no-sugar alternative sweetener
3 teaspoon ground cinnamon
3 teaspoon vanilla extract
1/2 teaspoon ground nutmeg (plus extra for dusting)
1 teaspoon ground ginger
1/4 teaspoon Celtic or Himalayan sea salt Optional: coconut cream for “whipped cream” and chunks of dark chocolate
In a food processor combine pumpkin puree, and eggs (just enough, don’t overmix)
Pulse in coconut milk, maple syrup, cinnamon, vanilla extract, nutmeg, ginger and salt
Place empty ramekins into a deep cookie sheet or baking pan
Pour filling into ceramic ramekins until almost full (leave about 10% empty space for rising)
Pour boiling water around the ramekins in baking dish, try to cover at least ¼ ideally ½ of the height of your ramekins
Lightly dust top of each filled ramekin with nutmeg
Bake at 350° for 45 minutes or until a knife or toothpick comes out relatively clean
Allow to cool then refrigerate for 2 hours to set up
For whipped cream alternative: Take a can of coconut cream (not milk) and chill it for at least a few hours, overnight ideal. Whip it until frothy, like you would regular whipped cream. Doesn’t take as long to whip. Add in a small amount of vanilla before whipping as desired.
To roast your own pumpkin: Buy a small sugar pie pumpkin. Cut it in half. Scoop out seeds. Turn them face down on cookie sheet and bake for approx. 1 hour at 350 degrees. You want the pumpkin flesh to be very soft.