Pumpkin Snickerdoodle Cookies (15 servings)

The cookies

• 1 ½ cups almond flour
• ¼ cup butter, salted
• ½ cup pumpkin puree
• 1 tsp. vanilla extract
• ½ tsp baking powder
• 1 large egg
• ¼ cup erythritol
• 25 drops Liquid Stevia

The topping

• 1 tsp. pumpkin pie spice
• 2 tsp. erythritol

1. Pre-heat oven to 350F. Measure out dry ingredients and mix.
2. In a separate container, measure out the butter, pumpkin puree, vanilla, and liquid stevia.
3. Mix everything together well until a pasty dough is formed. Roll the dough into small balls and set on a cookie sheet covered with a silpat. About 15 cookies in total.
4. Press the balls flat with your hand (or the bottom side of a jar) and bake for 12-13 minutes.
5. While the cookies are cooking, run 2 tsp. erythritol and 1 tsp. pumpkin pie spice through a spice grinder.
6. Once the cookies are done, sprinkle with the topping and let cool completely.

Dill Chicken Salad (8 servings)

• 1 lb chicken breast, cooked and cubed
• ½ cup diced celery
• 1/3 cup finely chopped onion
• ¾ cup mayonnaise, more to taste
• 1 tbs plus 1 tsp Dijon mustard
• 3 tbs fresh dill OR 3 tsp dried dill
• Sea salt and black pepper, to taste

1. In a large mixing bowl, combine chicken, celery, onion, mayonnaise, Dijon, dill, sea salt and black pepper. Mix until well combined.
2. Serve on fresh lettuce leaves or just dig right in!

Go-To Coffee (3 cups of coffee)

• 3 cups black coffee              
• ¾ cup macadamia Milk              
• 1 ½ tsp MCT oil                                                                                 
• 1 ½ tsp whipping cream                                                                                                                         
• 3 oz skinny syrup

1. This recipe makes 3 cups of coffee. Split each ingredient into thirds and use a magic bullet or milk frother to blend.

(My own recipe)

Hard Boiled Egg Pudding (5 servings, ½ cup/serving)

Don’t let the name of this recipe make you gag.  It’s delicious!  You can’t even taste the eggs.

• 10 hard boiled eggs, peeled
• 1 (14oz) can coconut milk
• ½ cup Swerve confectioners (or equivalent amount of liquid or powdered sweetener)
• ¼ cup unsweetened cocoa powder
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ⅛ teaspoon salt

1. Place all the ingredients into a blender and puree until very smooth. Taste and adjust sweetness to your liking.
2. Place in the fridge in an airtight container for up to 4 days.

All of the recipes below come from a Facebook friend, Shantelle MacLean.  I am not sure if they are hers or someone else’s.  As such, she gets the credit for all recipes below.

Tortillas (2 servings)

• 4 eggs
• 4 oz cream cheese, softened
• Pinch of baking soda
• 1 tbs unsalted butter, for frying

1. Mix the eggs, cream cheese, and baking soda.
2. Put butter in hot skillet and let it heat.
3. Dump ½ of the mixture into the hot skillet for approximately 3 minutes, or until golden brown.
4. Flip and cook until golden brown.

Low Carb Nachos (1 serving)

• 2 oz cream cheese
• 2 eggs
• ¼ cup egg whites
• Spices of your choice

1. Preheat oven to 375 degrees.
2. Mix all ingredients together.
3. Bake on a parchment lined sheet for 10 minutes.
4. Cut into chip triangles.
5. Broil for 1-2 minutes.
6. Top with shredded cheese, sour cream, beef or toppings of your choice.

Dill Pickle Dip (serving size – ¼ cup)

• 8 oz cream cheese
• ½ cup full fat mayonnaise
• ½ cup low fat sour cream
• ¼ cup pickle juice
• Sea salt and pepper to taste
• 3-4 tbs dill weed

1. Mix all ingredients together.
2. Chill for 2-3 hours.

Caramelized Onion, Bacon, and Bruschetta Dip (serving size – ¼ cup)

• 8 oz cream cheese
• ½ cup full fat mayonnaise
• ½ cup low fat sour cream
• 1 can Rotel tomatoes (juice drained)
• ½ package of bacon
• ½ medium red onion

1. Mix cream cheese, mayonnaise, and sour cream in bowl.
2. Slice bacon into bite-sized pieces and cook until crispy.
3. Sauté the red onion in the bacon grease until caramelized.
4. Add the bacon, red onion, and bacon grease to the cream cheese, mayonnaise, and sour cream mixture.
5. Chill for 2-3 hours.

Peanut Butter Bread (6 servings)

• 8 oz all natural peanut butter  (I always use Kraft only peanuts with sea salt)
• 3 eggs
• 1 tsp vanilla

1. Preheat oven to 375 degrees.
2. Mix all ingredients together.
3. Bake for 15 minutes.