Tahini Almond Cookies
Mix ½ cup tahini, ¼ cup almond flour, 1 large egg, 3 tbsp sweetener, 1 tsp vanilla extract, ½ tsp baking powder, and ¼ tsp cinnamon. Scoop into balls, top with almonds, and bake at 350°F for 10-12 minutes.
Almond Flour Biscotti
Mix 1 cup almond flour (+1-2 tbsp if the texture feels too soft), ¼ cup chopped almonds, ½ tsp baking powder, ½ tsp vanilla extract, a pinch of salt, ¼ cup low-carb sweetener, 1 large egg, and 1 tbsp melted butter. Shape into a log, bake at 325°F for 20-25 minutes, slice, and bake again until crispy.
Peanut Butter Thumbprint Cookies
Mix ¼ cup peanut butter, ½ ripe banana, ½ cup almond meal, and ⅓ tsp baking powder. Shape, and air fry at 340°F (170°C) for 8 minutes—or bake for 10-11 minutes. Makes 9-10 cookies. For thumbprints, use natural peanut butter or mix in 1-2 pieces of melted dark chocolate.
Cheesecake Bites
Blend 8 oz cream cheese, 1/4 cup low-carb sweetener, 1 egg, and 1/2 tsp cardamom (optional). Pour into mini muffin cups and bake at 325°F for 15-18 minutes.
Chocolate-Covered Strawberries
Melt dark or sugar-free chocolate. Dip strawberries into the chocolate and let set on parchment paper until firm.
Chia Pudding
Use unsweetened almond milk or unsweetened coconut milk, and stir in your favorite nut butter. Let sit in the fridge overnight, then top with fresh berries.
Avocado Chocolate Mousse
Blend 1 ripe avocado, 2 tbsp cocoa powder, 1-2 tbsp low-carb sweetener (optional), and 1 tsp vanilla extract until smooth. Chill before serving.
Sugar-Free Panna Cotta
Heat 1 cup heavy cream with 1 tsp vanilla extract and a low-carb sweetener to taste. Stir in 1 packet gelatin, dissolve, and pour into cups. Chill until set and garnish with fresh berries.