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Recipe and content provided by Arame Ndoye, instagram @wannabeketogirl

Wouldn’t you love to eat cookies for breakfast? 😍 If so, you’ll enjoy these low carb thumbprint cookies with a sugar-free strawberry chia jam.

Strawberry Chia Thumbprint Cookies

  • Author: Arame Ndoye
  • Total Time: 1 hr
  • Yield: 20 cookies

Ingredients:

Strawberry Chia Jam

  • 18 ounces frozen strawberries
  • 3 tablespoons sweetener
  • 5 tablespoons chia seeds

Thumbprint Cookies

  • 2 ounces softened unsalted butter
  • 5 tablespoon granulated sweetener (use BochaSweet)
  • 2 ounces softened cream cheese
  • 1 egg
  • 1 ounce strawberry chia jam
  • 1 1/2 cup almond flour
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Prepare strawberry chia jam: Add frozen strawberries to small non-stick pan over low heat and let simmer 20 minutes; stir frequently to avoid burning. Blend with an immersion blender or regular blender and stir in sweetener and chia seeds. Store in airtight jar in fridge for 1 week.
  2. Preheat oven to 355 F (180 C) and line a baking sheet with parchment paper.
  3. Using an electric hand mixer, mix butter, sweetener, cream cheese and vanilla extract until smooth.
  4. Mix in egg then mix in almond flour. If dough is too soft, wrap in plastic wrap and store in fridge for 20 minutes.
  5. Shape dough into small balls and place them on baking sheet.
  6. Press your thumb into each ball and fill with chia jam. Bake for 15 minutes and let cool completely before enjoying.

Serves: 20 cookies

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 82
  • Carbs: 2g
  • Protein: 2.5g
  • Fat: 7.5g
  • Saturated Fat: 3g
  • Cholesterol: 10mg
  • Fiber: 0.9g
  • Net Carbs: 1.1g
  • Sugar: 0.4g

Keywords: strawberry chia thumbprint cookie

CocoaNut Almond Cookie Dough Protein Bar
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Here is your on-the-go protein bar without any of the junk! It is loaded with superfood ingredients like BochaSweet, collagen protein, and tigernut flour. These protein bars taste just like candy and you would never guess it’s actually seriously healthy for you. This is also a diabetic-friendly, low carb, and paleo approved recipe.

Protein Bars

 

INGREDIENTS

Protein Bars

  • 1 cup tigernut flour
  • 1 cup almond meal
  • 4 scoops collagen protein
  • 4 tbsp BochaSweet
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3 tbsp cocoa nibs
  • 6 tbsp coconut shreds

Chocolate Layer

  • 3 tbsp cocoa butter
  • 1 tbsp coconut oil
  • 1.5 tbsp chocolate powder
  • 2 tbsp BochaSweet
  • Chopped sprouted almonds and shredded coconut sprinkled

DIRECTIONS

For Protein Bars

Begin by adding all ingredients for protein bars into a food processor. Blend on high speed for 30-60 seconds until dough forms together. Form the bars on a non-stick surface, either using silicone molds or by hand. Chop the almonds and press into the top surface of the bars.

For Chocolate Layer

Using a double boiler melt down the cocoa butter and coconut oil. Add in the BochaSweet at the same time. Add in the chocolate powder and whisk until smooth consistency. Drizzle the chocolate over the bars and sprinkle with shredded coconut.

 

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