Yeah! Who doesn’t love homemade Classic Chocolate Chip Cookies? Well, these classic cookies are low in sugar & gluten free. They only have about 7 grams of focused carbs! See below how it’s done.
Minutes to Prepare: 12 mins.
Minutes to Cook: 12-14 mins.
Number of Servings: 26
13 oz Almond Flour
1/2 cup Erythritol Sweetener (can use splenda)
1/2 tsp salt
1/2 tsp baking soda
1 stick salted butter
1 Tbls vanilla
1/2 cup Sugar Free Chocolate Chips (any brand is fine)
1/8 cup Water
Soften Butter, mix in 1 egg, water, vanilla. In a separate mixing bowl, whisk together almond flour, salt, baking soda, and erythritol. Add wet ingredients to dry, then stir in chocolate chips. Scoop with a small scoop onto parchment lined baking sheets (so cookies do not stick).
Bake at 350 degrees in the oven for 10-12 minutes. Enjoy!
Ooo-lala! This cheesecake recipe can be incorporated into your Rennix Weigh plan!
It is quite thick and as it cools, it becomes even more dense. Sometimes I like to top it with blueberries! I make it with an almond crust, but it can also be made with other types of flours to fit within your weight loss plan (talk to you health coach). Nia’s Sugarless, Gluten Free Cheesecake is one of our team’s favorites and often made during the holidays or other special occasions.
• 3 packages (1 and 1/2 lbs) cream cheese (room temp.)
• 4 eggs (room temperature)
• 1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
• 1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
• 1 and 1/3 cups sugar equivalent of artificial sweetener (I personally like liquid sweetener for the smoothness)
• 1/4 cup sour cream
• 1 cup almond flour
• 2 Tablespoons melted butter
• 2 Tablespoons sugar equivalent in artificial sweetener
Heat oven to 375 F.
Making the Crust: Combine the ingredients for the crust, and press into the bottom of a springform pan
Bake for 8 to 12 minutes, until perfumed and just beginning to brown. (Set aside)
Raise oven heat to 400 F, or lower to 350 F if you’re using a water bath (see below).
Make the Cheesecake: Put the cream cheese in a mixing bowl, and beat until fluffy. Add the other ingredients, scraping the bowl and beaters each time (this is key), and fully incorporating each ingredient. When all ingredients are combined pour the mixture on top of the cooked crust in the pan.
Instructions for using a water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from the oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops.
Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove it from the oven.
Chill the cheesecake completely in the refrigerator before cutting – this will take at least two hours. Top with fruit, if desired.
Makes 16 servings
Nutritional Information: Each serving has 2.5 grams of focused carbohydrates* plus 1 gram of fiber, 6 grams of protein, and 221 calories.