Feature Recipe- 5 Low Carb, Low Sugar Holiday Baking Recipes to keep you on Track!

Coconut Cookie Bars (no egg recipe)

1/2 cup raw almond butter

1/4 tsp. vanilla liquid stevia

1/4 cup organic applesauce

1/4 cup coconut oil that has been melted

1 1/2 tbsp. ground flax seed

Mix all these ingredients together in a large bowl and then add the following:

1/4 tsp. salt

1/4 cup Xylitol

1/2 tsp. baking soda

1/2 tsp. xanthan gum

1/4 cup carob chips

1/4 cup shredded unsweetened coconut

2 tbsp. coconut flour

1 cup quinoa flakes

Mix everything together.  Grease a square baking pan with coconut oil.  Add the mixture and bake at 350 degrees for 15 minutes.  Let it cool and keep in the refrigerator. 

Vegan Lemon Bars

1 cup quinoa flakes

1/3 cup almond flour

1/3 cup shredded unsweetened coconut

1/4 cup melted coconut oil

Mix all of these ingredients together and pour into a square baking pan that has been greased with coconut oil.  Make sure the mix is even across the pan.

In another bowl, mix:

1/2 cup coconut milk (the kind from the can!)

1/4 cup fresh squeezed lemon juice

1/4 cup Xylitol OR 4 drops liquid Stevia

Spoon this over the mix that is already in the baking pan.  Sprinkle with 1/2 cup shredded unsweetened coconut and bake at 350 degrees for 20 minutes.  Once cooled, place in refrigerator for 6 to 8 hours before serving.


Vegan Walnut Chip Cookies

1/2 cup almond milk

1/4 tsp. xanthan gum

1 tbsp. ground flax

1/4 cup Xylitol

Put all of these ingredients in a food processor. Mix well and then add:

1/4 tsp. vanilla liquid stevia

1/4 tsp. sea salt

1 cup raw almond butter

1/4 cup coconut flour

1/2 cup quinoa flakes

1/2 tsp. baking soda

1/2 tsp. aluminum free baking powder

1/4 cup carob chips

1/2 cup chopped walnuts

Continue mixing in processor until combined.  Spoon out the mix into medium size balls and place on a cookie sheet that has been lined with parchment paper.  Flatten each ball so it is quite thin.  Bake at 350 degrees for 20 minutes.

No Bake Nut Balls

1/4 cup flax gel with seeds

Stevia or Xylitol to taste

1/2 cup raw almond butter

Unsweetened shredded coconut

Add sweetener of choice to flax gel.  Add almond butter and continue mixing until totally incorporated.  Roll the mixture into balls and roll the balls in the coconut making sure to cover the entire ball.  Keep in the refrigerator.

Coconut Macaroons

4 large egg whites

1 1/2 cups unsweetened rough coconut

Sweetener of choice (I use 1 tbsp. Xylitol)

Vanilla bean (optional)

Beat the egg whites until they become firm and peak.  If you are putting in the vanilla, add it into the eggs, before you beat them.  Once the eggs are stiff, add the coconut and stevia and very gentle fold in.  Line a cookie sheet with parchment paper and, with a spoon, drop the mixture onto the cookie sheet.  Bake at 350 degrees for 15 minutes.  Remove from pan and place on rack to cool.