That sounds yummy!

Lemon Almond Shortbread Cookies (LC & GF)


A versatile dough that makes beautiful shortbread cookies, or the perfect crust for a summer fruit tart or lemon meringue pie!
Serves: 1 large tart or 16 cookies (about 2 inches in diameter)
Ingredients
• 6 Tbl butter
• 2 cups almond flour
• ⅓ cup granulated sweetener (Splenda, Ideal, Swerve, etc.)
• 1 tsp freshly grated lemon zest
Instructions
1. Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
2. To make a tart or pie crust:
3. No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
4. To make the cookies:
5. Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into ½ inch thick cookies (if they crumble apart your dough isn't cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.
Notes
Approx nutrition info per cookie: 119 calories, 11g fat, 1.6g net carbs, 3g protein

Approx nutrition info per ⅛th tart crust: 238 calories, 23g fat, 3g net carbs, 6g protein
Nutrition Information
Serving size: 1 cookie (or ⅛th of a tart)

White Chocolate Butter Pecan Fat Bombs

Macros per fat bomb:
• 287 Calories
• 30g of Fat
• 0.5g of Protein
• 0.5g of Carbs


Servings Prep Time
4fat bombs 15minutes

Cook Time
5minutes


Ingredients

◾2 tbsp coconut oil
◾2 tbsp butter
◾2 oz cocoa butter
◾2 tbsp powdered erythritol
◾1/4 tsp vanilla extract
◾1 pinch Stevia
◾1 pinch salt
◾1/2 cup chopped pecans


Instructions

1. Melt coconut oil, cocoa butter and butter together in a small pan until melted. Then turn the heat off.

2. If you don’t have powdered erythritol, you can easily make it. Place erythritol in a NutriBullet or small blender and pulse until powdery! Stir in 2 tablespoons of it into the butter mixture until combined.

3. Add a pinch of salt to bring out the sweetness.

4. Add in an optional pinch of Stevia. Some people say it counteracts the cooling effects of erythritol.

5. Add in vanilla extract.

6. Into some silicone cupcake molds or candy molds, add a few chopped pecans. I added about 3-4 pecans total to each mold, but this can be altered. If you don’t have pecans, walnuts and hazelnuts work well with white chocolate too!

7. Pour your white chocolate mix evenly into the molds over the nuts and place in freezer immediately.

8. Freeze for about 30 minutes. You want them to be nice and cool when eating as they melt easily.

9. Enjoy!

Keto Lava Cake

Macros per serving:
• 173 Calories
• 13g of Fat
• 8g of Protein
• 4g of Carbs

Servings Prep Time
1person 5minutes

Cook Time
15mimnutes

Ingredients

◾2 tbps cocoa powder
◾1-2 tbsp erythritol
◾1 medium egg
◾1 tbsp heavy cream
◾1/2 tsp vanilla extract
◾1/4 tsp baking powder
◾1 pinch salt


Instructions

1. Preheat your oven, if you’re using one, to 350°F. Combine your erythritol and cocoa powder and whisk to remove any clumps. This’ll make the consistency of our cake much smoother.

2. In a different bowl, beat your egg until a little fluffy. Since your lava cake is flourless, you need the aeration of the beaten egg to help coax the cake to rise.

3. Then add your egg, heavy cream and vanilla extract to the sugar and cocoa mixture. Add your salt and baking powder as well.

4. Spray a little cooking oil into the mug, pour your batter in (ours are ceramic, you can also use ramekins) and put it to bake for about 10-15 minutes at 350° F. Do not overcook the cake or it will not flow lava! The top of the cake should be set but pretty jiggly.

5. As an alternative, you can also microwave your mug cake for about a minute. All microwaves are different, so once the minute is up, check up on your cake and if it’s still not solid but jiggly on top, put it back in for 10 second intervals until done.

6. Now it’s up to you how to enjoy it. You can eat your lava cake straight out of the mug (let it cool until you can touch the mug without burning yourself!) or top it off with ice cream, whipped cream, or all kinds of goodies. We decided to make it a molten lava cake. While still hot and in the mug, add a scoop of ice cream to the top. Then wedge a knife along the sides of the mug to help the cake unstick and place a plate onto the mug.

7. Hold the plate and mug firmly together and flip it upside down so that the mug is now face down on the plate. Tap a few times on the bottom of the mug and the cake should slide off onto the plate without a problem.


8. Now your ice cream is smooshed underneath the warm lava cake and will melt just a little. When you break into the lava cake, it warm insides and the ice cream should ooze out beautifully. Don’t delay, scoop it all up and eat it before someone gets to it first!