Yes! Who doesn’t love classic homemade chocolate chip cookies? Well these classic cookies are low sugar and gluten free. They only have about 7 grams of concentrated carbs! See below how it’s done.

Preparation time:

Minutes to prepare: 12 min.

Minutes to cook: 12-14 minutes.

Number of servings: 26

Ingredients:

13 oz almond flour

1/2 cup erythritol sweetener (you can use splenda)

1/2 teaspoon salt

1/2 teaspoon bicarbonate of soda

1 egg

1 stick of salted butter

1 spoon of vanilla

1/2 cup sugar-free chocolate chips (any brand is fine)

1/8 cup of water

Addresses:

Soften butter, mix in 1 egg, water, vanilla. In a separate mixing bowl, whisk together the almond flour, salt, baking soda, and erythritol. Add the wet ingredients to dry out, then add the chocolate chips. Scoop out with a small spoon onto parchment-lined baking sheets (so cookies don’t stick).

Bake at 350 degrees in the oven for 10-12 minutes. Enjoy!

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Ooo-lala! This cheesecake recipe can be incorporated into your Rennix weight plan!

It is quite thick and as it cools it becomes even more dense. Sometimes I like to top it with blueberries! I make it with an almond crust, but it can also be made with other types of flour to fit into your weight loss plan (talk to your health coach). Nia’s Gluten Free and Sugar Free Cheesecake is a favorite of our team and is often made around the holidays or other special occasions.

Ingredients:

• 3 packages (1 1/2 pound) cream cheese (room temperature)

• 4 eggs (room temperature)

• 1 and 1/2 teaspoons (1/2 Teaspoon) vanilla

• 1 and 1/2 teaspoons (1/2 Teaspoon) lemon juice

• 1 and 1/3 cups sugar equivalent of artificial sweetener (I personally like liquid sweetener for its mildness)

• 1/4 cup of sour cream

Cortex:

• 1 cup of almond flour

• 2 tablespoons melted butter

• 2 tablespoons sugar equivalent in artificial sweetener

Preparation:

Heat oven to 375 F.

Make the crust: Combine the ingredients for the crust and press into the bottom of a springform pan.

Bake for 8 to 12 minutes, until fragrant and beginning to brown. (Set aside)

Increase oven heat to 400 F, or drop to 350 F if you’re 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 down the bowl and beaters each time (this is key) and fully incorporating each ingredient. When all the ingredients are combined for the mixture on top of the cooked crust in the pan.

Instructions for using a water bath: Wrap bottom and sides of springform pan in aluminum foil, place on a baking sheet, and pour boiling water around 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 when the center reaches 155 F, remove from the oven.

Waterless Bath Instructions: For this method, you start the cake on a high temperature and drop slowly.

Bake for 60 to 90 minutes, checking frequently after one hour. When the cake is firm to the touch but slightly soft in the center, or when the center reaches 155 F, remove from the oven.

Chill cheesecake completely in the 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.

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