Yes! Who doesn’t love classic homemade chocolate chip cookies? Well these classic cookies are low in sugar and gluten free. They only have about 7 grams of concentrated carbohydrates! See below how to do it.
Preparation minutes: 12 min.
Cooking minutes: 12-14 minutes.
Number of servings: 26
13 oz almond flour
1/2 cup erythritol sweetener (you can use splenda)
1/2 teaspoon salt
1/2 teaspoon of baking soda
1 stick of salted butter
1 spoon of vanilla
1/2 cup unsweetened chocolate chips (any brand is fine)
1/8 cup of water
Soften the butter, mix 1 egg, water, vanilla. In a separate bowl, combine the almond flour, salt, baking soda, and erythritol. Add the wet ingredients to dry, then add the chocolate chips. Place a small scoop on parchment paper lined baking sheets (so cookies don’t stick).
Bake at 350 degrees in the oven for 10-12 minutes. Enjoy!
Ooo-lala! This cheesecake recipe can be incorporated into your Rennix weighing plan!
It is quite thick and as it cools it becomes even denser. Sometimes I like to top it with blueberries! I do it with an almond crust, but it can also be made with other types of flours to fit your weight loss plan (talk to your health advisor). Nia’s Sugar Free and Gluten Free Cheesecake is a favorite of our team and is often made over the holidays or other special occasions.
• 3 packages (1 and 1/2 pounds) cream cheese (room temperature)
• 4 eggs (room temperature)
• 1 and 1/2 teaspoon (1/2 tablespoon) vanilla
• 1 and 1/2 teaspoon (1/2 tablespoon) lemon juice
• 1 1/3 cup sugar equivalent to an artificial sweetener (I personally like liquid sweetener for its mildness)
• 1/4 cup sour cream
• 1 cup of almond flour
• 2 tablespoons melted butter
• 2 tablespoons of sugar equivalent in artificial sweetener
Heat oven to 375 F.
Make the crust: combine the ingredients for the crust and press into the bottom of a removable pan
Bake for 8 to 12 minutes, until perfumed and starting to brown. (Set aside)
Increase the oven heat to 400 F, or lower to 350 F if you are using a water bath (see below).
Make the cheesecake: Put the cream cheese in a bowl and beat until fluffy. Add the other ingredients, scraping the bowl and mixers each time (this is key), and fully incorporating each ingredient. When all the ingredients are combined to mix on top of the cooked crust in the pan.
Instructions for using a water bath: Wrap the bottom and sides of the detachable pan in aluminum foil, place in a baking pan, and pour boiling water down the sides. Bake at 350 F for 60 to 90 minutes, checking frequently. When the cake is firm to the touch but slightly soft in the center, or the center reaches 155 F, remove from the oven.
Waterless Bath Instructions: For this method, start the cake at a high temperature and slowly fall.
Bake for 60 to 90 minutes, checking frequently after an hour. When the cake is firm to the touch but slightly soft in the center, or the center reaches 155 F, remove from the oven.
Chill cheesecake completely in 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 concentrated carbohydrates * plus 1 gram of fiber, 6 grams of protein, and 221 calories.