I love cookies. These are pretty good. You don't need my life story. Here's the recipe:

Ingredients:
For the cookies....
2.5 cups almond flour
0.5 cups oat fiber
2 tsp baking powder
1/2 tsp nutmeg
1/4 tsp All Spice
1/2 cup butter (softened)
1 cup Swerve (erythritol)
1/2 tsp vanilla extract
1 egg
1/2 cup almond milk (unsweetened)

For the frosting...
Confectioners Swerve (powdered erythritol)
Water

Instructions:
Sift together the almond flour, oat fiber, baking powder, nutmeg, and All Spice. In a separate bowl, cream together the butter, erythritol, and vanilla until light and fluffy. Alternate adding the flour mixture and the almond milk. Wrap in plastic wrap and chill for at least 45 mn. 

Preheat oven to 350°F. Roll out the dough on a surface lightly floured (I used oat fiber for this) until approximately 1/8 in thick. Cut into desired shapes. Transfer to baking sheet and cook for 12-15 minutes. Immediately transfer to fridge or freezer to prevent erythritol crystalization. Allow cookies to fully cool before frosting. 

Mix the confectioners Swerve with water until you get the desired consistency for frosting. Add food coloring as desired, frost cookies, and enjoy!

FYI, the cookie that says, "Die!!" on it is for my brother. He's a Grinch and doesn't let us listen to holiday music around the house :/

Recipe makes about 40 cookies with the following nutritional information:

Calories: 62
Fat: 6 g
Carbs: 2.4 g
Fiber: 1.6 g
Net Carbs: 0.8 g
Protein: 1.7 g

Years ago, I found an amazing recipe for keto lemon poppy seed muffins. I wanted to make some last week, but I was missing a couple of key components: poppy seeds and actual lemons. Now, I love improvisation in the kitchen, so I grabbed my favorite alternative to poppy seeds...

​CHIA SEEDS!!!

The above recipe also called for the zest from a lemon. I didn't have any lemons, and grad school had me way too tired to go to the grocery store. Fortunately, I had loads of lemon juice in my freezer. During winter, my mom's trees grow beautiful lemons. She squeezes the juice and freezes them to last the rest of the year. I frequently "steal" jars from her packed fridge (I don't know if it counts as stealing if she knows and encourages it...). This is just one shelf of her freezer after I'd just raided it (she is also the mistress of glass jar/bottle recycling):

With my substitutions ready, I jumped right in to the new recipe:

Ingredients:
1/2 cup flaxseed meal
1/3 cup almond flour
8 tsp oat fiber
1/3 cup erythritol
1 tsp baking powder
2 tbsp chia seeds (plus another tbsp to sprinkle on top if you want)
1/4 cup heavy whipping cream
1/4 cup salted butter (if you only have unsalted, add 1/8 tsp salt)
3 eggs
2 tbsp lemon juice
1 tsp vanilla extract
25 drops liquid Stevia

Instructions:
Preheat the oven to 350°. Combine the flaxseed meal, almond flour, oat fiber, erythritol, baking powder, and chia seeds in a bowl. In a separate bowl, combine the heavy whipping cream, butter, eggs, lemon juice, vanilla extract, and liquid Stevia. Combine the dry and wet ingredients and pour into cupcake liners. Make sure to get the cupcakes in the over quickly so that the chia seeds don't soak up the liquids and expand! Bake for 15-20 minutes, let cool, and enjoy!

Nutritional Information:

This recipe makes approximately 14 cupcakes with the following nutritional information:

Calories: 103
Fat: 8.9 g
Carbs: 2.9
Dietary Fiber: 1.9
Net Carbs: 1 g
Protein: 3.3 g

Pumpkin bread was always a holiday staple at my house. My mom made it for all of our family friends, and would freeze leftover loafs to enjoy throughout the year. It also gave her something to do with our leftover pumpkins after Thanksgiving!

Then along came low-carb dieting, ruining my holidays :( I was frustrated because pumpkin itself is a little too high in carbs, particularly for my sister who just started doing keto.

And then, alas, one fateful day at Ross Dress for Less, I came upon this stuff in that section with all the food crap:

I've never been one to ruin coffee with sweetness or flavor, but I was thrilled to try this out in different recipes!! This allowed me to cut down on the amount of pumpkin I used, and also prevented me from needing to use any erythritol. I was more than excited to not have to deal with the cooling process of that stuff.  I used about 1/2 cup of the syrup, but I don't like my pumpkin bread toooo sweet. If you do, add more!!

Ingredients:
3/4 cup flaxseed meal
3/4 cup almond meal
1/4 cup oat fiber
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp All Spice
1/3 cup olive oil
2 eggs
1/2 cup pumpkin, cooked, mashed, and strained
1/3-1/2 cup Sugar Free Skinny Syrup - Pumpkin Spice

Preheat the oven to 350° F. Sift together all the dry ingredients. In a separate bowl, mix the olive oil, eggs, pumpkin, and skinny syrup. Add the wet ingredients to the dry ingredients. Oil a loaf pan and pour in the batter. Bake for 45 minutes - 1 hour or until toothpick comes out clean.

This recipe contains approximately 12 servings with the following nutritional information per serving:

137 calories
11 g fat
5 g carbs
3 g fiber
2 g net carbs
5 g protein

Ahhhhh springtime! This was always my favorite season, because it typically involved an influx of fresh fruits and vegetables from my mom's garden. This year, we were blessed with fresh carrots. I stole a few away to make carrot cake!

I chose to frost the cake with cream cheese frosting that you can find here, but the frosting is up to you! The trick to keeping this cake low-carb is substituting 1/3 of the carrots for zucchini, which is slightly slower in carbs. 

Ingredients:
1 cup erythritol
3/4 cup vegetable oil
2 eggs
1/2 cup flaxseed meal
1/4 cup almond flour
2 tbsp coconut flour
2 tbsp oat fiber
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp All Spice
1 cup shredded carrots
1/2 cup shredded zucchini
2 oz nuts, chopped (I used pecans)

Directions:
Preheat oven to 300 ° F. Beat together the erythritol, vegetable oil, and eggs. In a separate bowl, combine the flaxseed meal, almond and coconut flour, oat fiber, baking soda, salt, cinnamon, nutmeg, and All Spice. Add the wet ingredients until smooth. Fold in the carrots, zucchini, and nuts. Poor into a pan and bake for 50-60 minutes. Allow cake to cool before frosting. ​

This recipe creates approximately 12 servings with the following nutritional information (frosting nutrition in parentheses):

Calories: 208 (118)
Fat: 21.1 grams (12)
Carbs: 5.1 grams (1.4)
Fiber: 3.5 grams (0.4)
Net Carbs: 1.6 grams (1)
Protein: 3.2 grams (.9)