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Old 10-19-2018, 07:11 PM   #1
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Low Carb Holiday Recipes

This looks very tempting


1 cup fresh cranberries
6 tbsp Swerve Sweetener divided
1 cup almond flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
6 tbsp butter melted
2 tbsp heavy cream
2 tbsp water
1/2 tsp vanilla extract
More Swerve Sweetener for sprinkling


Preheat the oven to 350F and grease an 8x8 glass or ceramic pan (can also use a 9-inch glass or ceramic pie pan).
In a medium bowl, toss the cranberries with 2 tablespoons of the sweetener.
In a large bowl, whisk together the almond flour, remaining 4 tbsp of sweetener, baking powder, cinnamon, and salt. Stir in the eggs, melted butter, whipping cream, water, and vanilla extract.
Pour the almond flour mixture into the prepared baking pan. Sprinkle with the “sugared” cranberries. Bake 30 minutes, or until the cobbler is golden brown and just set in the middle.
Remove and sprinkle with 1 or 2 teaspoons of sweetener, if desired. Serve with lightly sweetened whipped cream.

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Old 10-19-2018, 07:22 PM   #2
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Sugar free Gluten free gingerbread men


1 stick butter softened
4 tbsp granulated sweetener of choice or more, to your taste
1 egg
2 cups almond meal/flour
4 tbsp coconut flour
2 tsp ground ginger
1/2 tsp ground cloves
Sugar free icing/frosting
4 tbsp butter
4 tbsp cream cheese (regular not spreadable)
powdered sweetener to taste
1 tsp vanilla


Sugar free gingerbread men

Mix the butter and sweetener together until light and fluffy.
Add the egg and mix.
Add all the other dry ingredients and mix until well combined.
Adjust the dough with extra almond flour or water until the dough is the right consistency to be rolled out.
Roll between two sheets of baking parchment, cut out various shapes using cookie cutters and place on a lined baking tray.
Bake at 180C/350F for 10-12 minutes or until cooked (cooking times will vary considerably for this recipe and how crispy you like your gingerbread men). Once cooked, you may want to turn them upside down and bake for a further minute to ensure they are crisp.

Sugar free icing/frosting

Microwave for 10-15 seconds or heat on the stove gently to soften (not melt) the butter and cream cheese together. Mix.
Add the vanilla and add sweetener to taste. Mix.
Allow to cool slightly and thicken enough to be able to be piped onto the gingerbread men.
If the icing/frosting is too thick, add a few drops of water, if too thin, allow to cool in the fridge to allow the butter and cream cheese to solidify slightly.

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Old 10-21-2018, 06:51 PM   #3
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Location: 1 hour from Branson, SW Missouri
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Low/No carb relish/appetizer tray
Sausage, cheese, olives, nuts, seeds, beef sticks, salami, raw vegetables
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Old 11-10-2018, 11:03 AM   #4
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Sugar-Free Paleo Pecan Snowball Cookies

Sugar-Free Paleo Pecan Snowball Cookies

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24
Calories 112 kcal
Author Brenda Bennett | Sugar Free Mom


8 tbsp Ghee or use butter if not paleo
1 1/2 cup almond flour 150 grams
1 cup pecans 120 grams, chopped
1/2 cup Swerve Confectioners Sweetener 78 grams
1 tsp vanilla extract
1/2 tsp vanilla liquid stevia
1/4 tsp salt
extra confectioners to roll balls in


Preheat oven to 350 degrees F.
Place all ingredients into food processor and process until batter forms a ball. Pulse if needed.
Taste batter, adjust sweetener if needed.
Line a baking sheet with silpat or parchment.
Use a cookie scoop and make 24 mounds.
Roll each mound in the palm of your hand.
Place in freezer for 20-30 minutes.
Place in oven for 15 minutes or until golden around edges.
Allow to cool slightly.
Once able to handle roll each in some confectioners sweetener.
Allow to cool completely before storing in an air tight container

One Carb per cookie

More Here:
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Old 12-02-2018, 12:28 PM   #5
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1/2 cup butter
1/2 cup cream cheese
3/4 cup confectioners Swerve
1/4 tsp baking powder
1 egg
1 tsp extract (orange/lemon/vanilla/almond)
1/2 tsp Celtic sea salt
2 cups blanched almond flour
1/4 cup coconut flour
Crushed pecans

Preheat oven to 300 degrees F.
In a large bowl, cream the butter and the cream cheese for 1 minute.
Add the natural sweetener and the baking powder and continue mixing until creamy. Add the egg, extract and salt and mix again.
Stir in the flours, drop the dough onto a greased piece of parchment, roll into a log about 2 inches in diameter.
Roll the log in the crushed nuts and then wrap each in a piece of parchment and chill in the fridge for 30-60 minutes.
Remove the parchment and cut the log into 1 centimeter thick cookies.
Place on a baking sheet and bake for 12-15 minutes.
Makes 24 servings.

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Old 12-13-2018, 04:12 PM   #6
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I went with family to a place in downtown Springfield that only sells cookie dough....that you sit and eat with a spoon.

And in grocery stores you can buy jars of cookie dough to spread on things.

But if you want to make a paleo, safe, gluten free version of edible cookie dough, here is a link:

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