Caramel Chocolate Cookies {keto}

IMG_3500IMG_3501It’s been awhile since I’ve shared a recipe so I wanted to do that today.

My husband and I were looking for a treat, so I decided to whip up a batch of cookies.

Chocolate Caramel Cookies

1 stick of softened butter

2 cups almond flour

1 1/2 cup stevia

1/4 cup salted almonds (chopped)

1 bar of unsweetened chocolate (chopped)

1 Tablespoon of caramel extract

1 tsp. Salt

1 tsp. Baking soda

Mix all the ingredients together. Place in small spoonfuls on a parchment paper lined cookie sheet. Bake in a preheated oven at 350 degrees until lightly browned (it took mine 7-8 minutes).






“Magic”Cookie Recipe

My family really likes cookies. Pretty much any cookie will make them happy. I made these cookies a few years ago and brought them to the pool. One of my daughter’s friends tasted them and declared they were “magic”. Why? Because they just made her instantly happy she said. Hey, it doesn’t get much better than that.

When we were all teaching in VBS a few weeks ago, she asked when I was making some more of those “magic” cookies. The next day I brought her a batch. Her eyes literally filled with happy tears.

I don’t know if anyone else will enjoy them as much as our dear friend does, but here’s the recipe to bring a little “magic” into your day!


Loved in the South’s Magic Cookies

2 cups almond flour

1 cup Splenda

1/2 cup Torani sugar-free brown sugar cinnamon syrup

1 tsp. baking soda

1 tsp. salt

1/2 cup lower sugar cranberries

1 1/2 to 2 tsp.  orange extract (depending on how orangey you want it)

1/2 cup white chocolate chips

1 stick  softened butter (the best butter is Kerrygold)

Mix the softened butter, Splenda, syrup, and almond flour together. Add the rest of the ingredients. Drop into small balls on a parchment paper lined cookie sheet. Bake in a preheated oven at 350 degrees until edges turn light brown. I baked them 8-10 minutes. Enjoy!


Peanut butter chocolate cookies {Low Carb}

Since it’s basically baking season, I thought I’d give you all a little cookie recipe. It has more of a hint of peanut butter than really tasting like a peanut butter cookie. It is a sugar free low carb cookie.

2 cups almond flour

2/3 cup peanut butter powder

1 cup Splenda

2/3 cup Torani sugar free brown sugar cinnamon syrup

1 tsp. Baking soda

1 tsp. Salt

1 Tbl. Vanilla extract

1 egg

1 stick of melted butter

1/2 bar of unsweetened chocolate melted

Mix all ingredients together. Put on a greased or parchment paper covered cookie sheet. Bake about 8 minutes at 350 degrees.

I hope you enjoy these little treats!







A Couple of Low Carb Dessert Recipes

The low carb diet is one of those things that ebbs and flows in popularity. I found it particularly helpful after the birth of my son. Despite working out 7 times a week, I managed to pile on more than 50 pounds. I blame some of it on hypothyroidism, but most of it was just because I became a carb junkie. I wanted juice and bread and pasta. Those are things I almost never eat. I don’t really even like pasta .  So after the birth of my son, I decided to drop the carbs and the calories. I waited to lose most of the weight and really diet until I stopped nursing when he was 15 months old. The weight came off within 4 months. I am still trying to stay low carb except on vacation (so if you see me at Disney with a Dole Whip or lobster roll, please don’t judge).

Now, I would always suggest that anyone wanting to lose more than a few pounds talk to their doctor first. You need to know what is healthy and best for YOU. Just because one diet works for one person does not mean it will work or even be healthy for another. Please talk to a medical professional. I am not one and don’t even play one on TV.

This post is really not about a diet as much as it is about a couple of desserts I depend on, especially during holidays or celebrations, when foods that I don’t need to be eating are the highlight.

The first is what I have named the FAUX-T-MEAL COOKIE. My favorite cookie is an Oatmeal cookie, but I barely miss it when these are around.017




1 stick of softened butter

1 cup of Splenda

1/4 cup Torani Sugar Free Brown Sugar Cinnamon syrup

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla

2 tsp. cinnamon or pumpkin pie spice

2 cups of almond flour

Mix it. Drop 1 to 2 inch balls on a cookie sheet lined with parchment paper. Bake at 350 degrees until the edges start turning brown. I like mine crispier than my husband does, so I leave one batch in longer than the other.

I use Splenda because I have tried every other sugar substitute known to man and Splenda gives me reliable tasty results without the massive stomach and intestinal sadness that others seem to cause me. Please feel free to use whatever sweetener makes you happy.

The other recipe that my husband and I love is a coconut cream cheesecake.





1 block of full fat cream cheese

1 cup splenda

1 tsp. coconut extract

2 T. coconut sugar free syrup

1/4 cup unsweetened shredded coconut

1 egg

I mix it all together in my blender. Pour it in a greased dish. Bake at 350 degrees until it begins to brown and is set. I let it cool and then place in the refrigerator until it is nice and cold. You can serve it with whipped cream.

I hope you enjoy these recipes and please let me know if you try them.