NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Overnight Oats - July 20, 2021
- Keto White Chicken Chili Recipe - July 13, 2021
- Keto Cookie Dough Fat Bombs Recipe - July 6, 2021
| Servings: cookies |
- 1 cup almond flour
- 3 tbsp butter
- 3 tbsp So Nourished Powdered Erythritol
- 1 tsp cinnamon
- 1/8 tsp salt
- 1 tbsp So Nourished Pancake Syrup
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans
- Place the almond flour, butter, powdered erythritol, cinnamon, salt, pancake syrup and vanilla in a large bowl and mix to form a smooth batter.
- Gently mix in the pecans.
- Place the dough on a piece of parchment paper and gently roll it into a log about 3 inches thick. Wrap the parchment paper around the dough and place it in the fridge to chill.
- Preheat your oven to 350 degrees F and line a flat baking sheet tray with parchment paper.
- Remove the parchment paper from around the cookie dough and gently slice the cookie dough log into slices about ¼ inch thick. Place the slices on the prepared baking sheet about ½ inch apart. Bake for 12 minutes or until the edges are slightly browned.
- Let the cookies cool on the tray then enjoy.
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