Low Carb Granola

½ Cup Almond Flour

¼ Cup Chopped Almonds (either by hand or in food processor)

⅛ Cup Chopped Pecans (optional)

½ Cup Unsweetened Shredded Coconut or Unsweetened Coconut Chips (Chips are my fave!)

¼ Cup Oats

½ Scoop Swansons Vanilla Protein Powder

1 tsp. Vanilla

6 Packets Truvia

3 TBS Coconut Oil

2 TBS Melted Butter, Salted

2-3 tsp. Apple Cider Vinegar

1 TBS Unsweetened Almond Milk (omit this if you are not getting a crunchy consistency)

Instructions

Stir all dry ingredients together then stir in all wet ingredients.

Spread out on parchment paper on baking sheet.

Bake 300⁰ for 15 minutes, stir and mix around, then bake for another 4-5 minutes, or until golden brown. It should be pretty brown in color, this will tell you that it will be crunchy! Don't be afraid to let it get dark if you enjoy super crunchy granola, like me.

Let it cool.

Store in a ziplock bag.

Makes about 1½ to 2 Cups

I usually double this recipe!! But left it as written so you can try it in a smaller amount for your first time making it. Feel free to add more nuts, butter or coconut oil too if you're having trouble getting it crunchy.

Lemonade

1/4 tsp pure stevia

1/2 cup lemon juice

8 cups of water

Chocolate Zucchini Oatmeal

2 cups shredded zucchini 1/4 cup steel cut oats

Cook until oats are tender (No water needed-liquid comes from zucchini) 

Add:

2 T. cocoa powder

1/4 c. collagen

2 donks THM stevia

Stir well and let sit for a couple minutes. 

Yummy!

If you don’t have zucchini, use riced cauliflower. It’s also good with maple flavoring added.

Sugar Free Hot Fudge Sauce

 3 oz SF chocolate chips

 2 t. Butter

 1/2 c. Whipping cream

 1/3 c. Gentle Sweet

 1/2 t. Vanilla

 Pinch of salt

Melt chocolate and butter in a double boiler. Stir till smooth. Add whipping cream & Gentle Sweet. Stir till smooth. Remove from heat & add vanilla & salt. Store in fridge. Heat & stir to serve.