Low-sugar, gluten-free alternatives to your favorite desserts
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 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 baking 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, 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! East cheese cake recipe can be incorporated into your Rennix weight plan!
It is quite thick, and as it cools it becomes even denser. 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 so that it fits 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 during the holidays or other special occasions.
Ingredients:
• 3 packages (1 pound and 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 smoothness)
• 1/4 cup sour cream
Cortex:
• 1 cup of almond flour
• 2 tablespoons melted butter
• 2 tablespoons of 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 8 to 12 minutes, until fragrant and beginning to brown. (Set aside)
Increase oven heat to 400 F, or lower 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 thoroughly 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 baking sheet, and pour boiling water around 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 Dip Instructions: For this method, you start the cake at 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.
Cool 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.