Chocolate Chip Cookie Pie*

2009_0221Image0008 This is simply the best substitute for a regular chocolate chip cookie I’ve found. It’s my new favorite. With this base, you can probably do about anything you desire with other flavors adding and subtracting as the mood strikes you.

All manner of dried fruit, nuts, other things like peanut butter chips, or mint will work here just fine.

Make this in a brownie pan just as easily as a pie dish.


  • 2 cans white beans or garbanzos (drained and rinsed)
  • 1 cup quick oats (or certified-gf quick oats)
  • 1/4 cup unsweetened applesauce
  • 3 tbsp oil (canola, veg, or coconut)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 C sugar substitute of your choice
  • 1 cup chocolate chips


  1. Blend everything (except the chips) very well in a good food processoR.
  2. Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.)
  3. Bake at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

SERVES: 9-12

NOTES: Add anything at all that strikes you. Coconut, dried cherries, any nuts you like. Vary the chips and flavorings. Substitute another flavoring for vanilla.

SOURCE: adapted from Chocolate Covered Katie


Spiced Up Cookies*

molasses-spice-cookies-gluten-free-row1 Cookies are wonderful aren’t they? Perfect as breakfast with some coffee, or with milk as a snack.

I’d bought some quinoa flour and put together this recipe after studying a few dozen using quinoa and general spice cookie recipes.

Hope you like it.


  • 1 1/2 cups quinoa flour
  • 1/2 cup sugar of your choice (I used Stevia)
  • 1 scoop  protein powder
  • 1 tsp. baking powder
  • 1/2 tsp baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1/2 tsp cardamom
  • 4 tbsp melted butter
  • 1 tsp. vanilla
  • 1 whole egg
  • 1/2 tsp salt


  1. Mix all ingredients in a bowl.
  2. Use a 1″ scoop to scoop balls and place them on a greased cookie sheet.
  3. Press each down with the palm of your hand. Sprinkle with a bit of sugar
  4. Bake at 350° for 8-10 minutes.
  5. Cool on the sheet and then place on a rack to finish cooling.
  6. If you leave them out longer, they will become more crispy. Otherwise store them in container in the fridge and they will be quite moist.


NOTES: You might add some chopped pecans or walnuts to the mix as well.

SOURCE: Sherry Peyton

Lemon Ricotta Cake*

images (2) This turned out so wonderfully with my changes that I think you could make this almost any flavor you want to.

I’m keen to try it as a chocolate cake perhaps.

It’s wonderful as is, and it’s great with a nice berry topping of your choice.

Keeps well in the fridge as well.



  • 3/4 Cup Softened Butter
  • 1/2 Cup Granulated Stevia
  • Zest From 3 Large Lemons
  • 1 Teaspoon Lemon Extract
  • 3 Large Eggs, Separated
  • 1 Cup Full Fat Ricotta Cheese
  • 1/4 Cup Plus  All-purpose Flour
  • 1/4 cup almond flour
  • 2 Teaspoons Baking Powder
  • Dash of Salt
  • Fresh Strawberries for topping


  1. Preheat oven to 325 degrees F.
  2. Lightly grease and flour a 7 or 8 inch spring-form pan.
  3. Beat the butter and sugar with a hand mixer until light and fluffy.
  4. Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth.
  5. Mix together the flourS, baking powder and salt, and beat into the butter mixture just until combined.
  6. Wash your beaters well, and then beat the egg whites in a separate bowl until stiff.
  7. Gently fold the egg whites into the batter then spoon the batter into your prepared tin.
  8. Bake for about 45 minutes, or until a cake tester stuck into the center comes out clean.
  9. Allow to cool to room temperature before serving.


NOTES: As I said, you can probably make this with some chocolate, or even cut up some peaches in it, or other fruit. Change the lemon to limes if you like. You can dust the top with powdered sugar, or sliced almonds. Blueberries would go very well with this as a topping with the lemon.

SOURCE: Adapted from Italian Food Forever

Chocolate Bean Bars*

photo6 Okay, most people call these brownies. But they don’t taste at all like a brownie, and if you zoom in to take a bite, you will be disappointed if you are expecting that taste.

What they don’t taste like is black beans either.

They taste actually very good.

They are not like cake.

But they are not fudge either.

They are chocolate bean bars.

I like ’em.


  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 1/4 C cocoa powder
  • 1 ripe banana mashed
  • 1/2 cup quick oats, whirred up in a food processor until a flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 6 dates or so, chopped
  • 2 packets of stevia
  • 1/4 cup coconut or vegetable oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  •  2/3 cup chocolate chips divided 1/2 c and remainder
  • 2/3 cup nuts (walnuts or other) divided 1/2  c and remainder


  1. Grease a 8 x 8 baking dish
  2. Add all ingredients except chips and nuts to the food processor and whirr until very very smooth.
  3. Stir in 1/2 c of the chips and 1/2 c nuts
  4. Spread in the pan, and sprinkle with the rest of chips and nuts.
  5. Place in a preheated 350° oven for about 15 minutes, until top looks dry.
  6. Cool on a wire rack.


NOTES: You can omit the dates and use maple syrup or any sugar you wish (about 1/3-1/2 c). You might also used some chopped dried fruit, but just a little or you will hugely increase the carbs.

SOURCE: Inspired by Chocolate Covered Katie

Very Gooey Fudgy Bars*

download (5) I adore chocolate and this gets pretty chocolaty. But there is a caveat.This is also very datey. So if you aren’t a fan of dates you might want to try something else. Just fair disclosure. Because the dates make up most of the sweet part, it’s not a low carb but it avoids regular sugar and flour and you get some fiber too.

This must be kept in the fridge because the topping is like a firm pudding that is very creamy.

Perk: no cooking!




  • ½ c. pumpkin seeds (you can use another nut or seed here if you prefer)
  • ½ c. oats (can also be replaced with more nuts or seeds if paleo or grain-free)
  • 10 large, soft dates (I used Medjool)
  • 3 T. cocoa powder
  • ¼ t. sea salt
  • 1-3 t. water (less if using a ‘fattier’ nut like walnuts)


  • 2 avocados (use a less ripe one to ensure less avocado taste)
  • 4 T. maple syrup
  • 3 T. cocoa powder
  • 1 t. vanilla
  • ⅛ t. sea salt
  • 1 T. coconut oil, melted
  • 10 drops liquid stevia (or another tablespoon of maple syrup)


  1. Process the seeds and oats (if using) until they are broken down into a meal consistency.
  2. Remove the mix, and add in the dates.
  3. Process the dates until they form a ball of date paste.
  4. Add back in the seed/oat mix along with the cocoa powder and salt.
  5. Process until well-mixed.
  6. Add in water as needed until the mix begins to clump a bit.
  7. Press the mix into a lightly oiled 7 x 5 inch glass dish
  8. Place into the refrigerator while you make the filling.


  1. Process all of the ingredients together until smooth and well combined.
  2. Pour atop the base and spread over the top.
  3. Chill the dessert.
  4. Cut and serve!


NOTES: You can add walnuts chopped to the top and or some chocolate chips.

SOURCE: Oatmeal with a Fork


Brownies Unhinged*

brownies-006-002-1024x760 Yes I do post a lot of brownie recipes. But that is because I’m always trying to get a better brownie for my locarb.

This is really a great one, with just one slight drawback. It’s a bit dry and crumbly. I’m going to try to fix that and I’ll tell you what I plan to do next time I make them.

After I’ve tried about three or four other recipes I still have queued up waiting the taste test.

So here is how I made it.


  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup plus 1 tbsp. unsweetened cocoa powder (or raw cacao powder)
  • 2 teaspoons  baking powder
  • 1 teaspoon baking soda
  • 1-1/4 tsp Stevia or sweetener of choice (to taste)
  • 2 tablespoons raw honey or organic coconut sugar
  • 1 cup chopped walnuts or pecans
  • 3 large pastured eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons pure coconut milk or heavy cream
  • 2 tablespoons strong brewed coffee, at room temperature (or extra coconut milk or cream)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup bittersweet chocolate chips
  • **Plus and extra 2 tablespoons chopped nuts & 2 tablespoons chocolate chips for topping


  1. Preheat oven to 325 degrees F.
  2. Grease 8X8 inch pan with butter or coconut oil
  3. In medium bowl, add the dry ingredients and blend well with whisk.
  4. Add remaining ingredients and mix with wooden spoon. Taste for sweetness and adjust if needed. Spread batter evenly into prepared pan (it will be thick).
  5. Sprinkle extra chocolate chips and nut over batter.
  6. Bake for 18-20 minutes, depending on how moist you like your brownies.
  7. Do NOT over bake!


NOTES: Next time I’m going to eliminate the honey and add 1/3 c pureed dates and perhaps a couple of tbsp of either unsweetened applesauce or mayonnaise. I think that will help with the moistness. But truly, the chocolate chips made the experience quite moist, it just didn’t come out in a nice piece when you cut it. It tended to crumble. So use the recipe as is or try with the suggestions. Let me know how it turned out.

SOURCE: Ditch the Wheat


Chocolate Mousse Pudding Sorta

pots_de_creme_2 For some reason, it seems essential to find lots of chocolate things when it comes to low carb. So I do.

For me, it’s not just about taste. Frankly chocolate taste is easy to get to. It’s the right mouth feel that is important too.

This is a bit on the thick side, I have to admit. It doesn’t have the airiness of mousse nor the slipperiness of real pudding. But the taste is fine, and frankly it would make a great filler for a two layer cake.

The ingredients are kinda bizarre, but chocolate seems to blend with tons of things that seem odd. So don’t be put off and give it a try.


  • 2 ripe avocados, peeled and de-stoned
  • 1/2 cup cocoa powder
  • 1 tbsp vanilla extract
  • 1/2 cup sweetener (honey, ground erthyritol, agave or your choice)
  • 1/4 cup coconut milk


  1. Put all in a food processor and whir up.
  2. Put in individual serving containers and refrigerate until chilled.
  3. Serve with whipped cream and some ripe raspberries or strawberries


NOTES: I substituted 1/3 c of date sweetener for some of the sugar. Mix and match as you choose. Trust me, you don’t taste the avocados as all and they make the pudding very creamy.

SOURCE: Divalicious Recipes