Pumpkin Spice Energy Ball

Ingredients:

• ¼ cup peanut butter
• ¼ cup pumpkin puree
• ½ cup almond flour
• 2 packs sweetener
• 1 tbsp. flax seed
• 1 tsp. pumpkin pie spice
• 1.5 ounces dark chocolate (optional )

Directions:

In a large bowl combine peanut butter, pumpkin puree, almond flour,sweetener, flax (chia) seeds, pumpkin pie spice,   Mix until everything is well incorporated.

Scoop up about 1 tbsp. of ‘dough’ and roll in the palm of your hands to create a small, golf-sized ball.  You should get about 8 balls.

Place the balls on a plate lined with parchment paper (or a tray with a silpat mat) in the freezer while you melt your chocolate. (if you are using it) 

Melt chocolate in microwave or a double broiler.  Add two ounces of dark chocolate and stir periodically until the chocolate has melted down.

Remove the pumpkin balls form the freezer and dip each one in the chocolate to coat half of the pumpkin ball.  Place back on the parchment paper and continue until you have dipped all the pumpkin balls.

Place them back in the freezer and enjoy any time you need a quick and delicious nutrient packed snack.

Cheddar Drop Biscuits - Low Carb and Gluten-Free

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 2 tsp baking powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 3/4 cup shredded Cheddar cheese, divided (I recommend Cabot Private Stock)
• 4 large eggs
• 3/4 cup sour cream or Greek yogurt (I recommend Cabot full fat sour cream)
• 1/4 cup butter, melted

Instructions

1. Preheat oven to 350F and line a large baking sheet with parchment or a silicone mat.
2. In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Whisk in 1/2 cup of the shredded Cheddar.
3. Stir in eggs, sour cream and melted butter until well combined.
4. Drop by rounded spoonfuls onto prepared baking sheet. These are very filling and they spread and rise so make the mounds smallish. You should get 10 to 12 biscuits.
5. Sprinkle with remaining 1/4 cup Cheddar.
6. Bake 20 to 23 minutes, until firm to the touch and cheese is just starting to brown.
7. Remove and let cool 5 minutes.

Notes

Serves 10. Each serving has 9 g of carbs and 5 g of fiber. Total NET CARBS = 4 g.

Other nutritional info: 223 Calories; 17g Fat (69.6% calories from fat); 8g Protein; 9g Carbohydrate; 5g Dietary Fiber; 114mg Cholesterol; 169mg Sodium.

cauliflower stir fry

1.  
   

low carb crock pot chili

Low carb peanut butter cookies