Archive for the ‘Desserts’ Category

Flourless Almond Butter Chocolate Cookies


  • 1 large egg
  • 1 cup almond butter
  • 1/2 cup light brown sugar, lightly packed
  • 1 tsp baking soda
  • 1 cup dark chocolate chips


  1. Set oven to 350F
  2. Crack the egg into a medium bowl and beat it lightly. Add in the almond butter, baking soda, and sugar and mix everything together well.
  3. Fold in the chocolate chips.
  4. Scoop the dough onto a parchment or silpat lined baking sheet. I use a (1 3/4 inch) scoop, but you can use a tablespoon. Space the cookies well apart, and flatten them slightly with the back of a spoon.
  5. Bake for 8 to 10 minutes. Don’t overbake these, the cookies will look underdone, but they will firm up as they cool.
  6. Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.


Chocolate Brownie Doughnuts


    • 12 tbsp butter
    • 4 oz unsweetened chocolate
    • 1/4 cup cocoa powder
    • 3/4 cup Swerve Sweetener or other Stevia
    • 1/2 tsp vanilla extract
    • 5 large eggs
Chocolate Ganache:
  • 2 tbsp butter
  • 3.5 oz high % cacao chocolate bar, chopped


  1. Preheat oven to 325F and grease a donut pan or an 8×8 inch baking pan.
  2. Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth. Stir in erythritol and vanilla extract. Let cool 5 minutes.
  3. Whisk in eggs, one at a time, until well combined. Spread mixture in prepared pan or choice (for donuts, you will need to do 2 batches, as it makes about 12 donuts).
  4. Bake 8 to 11 minutes for donuts, and 15 to 18 minutes for brownies, until just set. Watch them carefully as they can get quite dry if overdone.
  5. Let cool in pan 10 minutes. For the donuts, gently loosen from pan with a knife and transfer to a wire rack to cook completely.
  6. For the brownies, cut off edges while brownies are still in the pan, then flip out onto a serving plate.
  7. For the glaze, melt butter and chocolate together in small saucepan over low heat, stirring until smooth.
  8. Drizzle over donuts or spread over the top of the brownies.


Serves 12. Each serving has 7.2 g of carbs and 3.3 g of fiber. Total NET CARBS = 3.9 g.

Banana Berry Sorbet

From Prevention Magazine, March 2015 issue

  • 3 lg ripe bananas, sliced and frozen
  • 1 1/2 cups frozen strawberries
  • 2 tsp lemon juice

Puree until smooth and creamy.

This should make about 8 servings on the weight loss phase – which would be about 15 carbs, and count as a fruit serving.

Peach unPie

If you have a better name suggestion, let me know…

Makes one serving

  • 3/4 cup fresh or frozen peaches
  • pinch of cinnamon
  • pinch of nutmeg
  • artificial sweetener of your choice (or honey if your doing maintenance)
  • 1/2 cup vanilla nonfat yogurt

Put peaches in a heat-safe dish, top with cinnamon and nutmeg, and microwave until hot and bubbly.  Add sweetener and stir to combine.  Top with yogurt and enjoy!

Banana Ice Cream


4-5 frozen bananas

1-2 pkts sweetener

1 tsp vanilla extract

1/4 cup skim milk (I eye balled this)



  1. Cut up the bananas and freeze overnight
  2. Add bananas, sweetener, vanilla, and some of the milk to a food processor. Mix until it the mixture smooths out. Keep adding adding milk until it does.
  3. Enjoy!

Yogurt Bites

Mix and match flavors! :)



1 1/2 cups vanilla yogurt

1 (30z) package sugar free Jello mix




Line muffin tin with 6 cupcake liners.

In a medium microwave safe bowl, combine yogurt and Jello mix, stirring to combine.

Microwave on high for 2 minutes, stirring after each minute

Fill each cupcake liner with about 1/4 cup of yogurt mixture

Chill cups for at least an until set