Saturday, 25 April 2015

Easy Peasy Sugar Free Low Carb Cookies


Some of you may or may not know but my son Zephyr was diagnosed with Epilepsy just after he was two after suffering a few seizures. This was and has been a massive shock for us and one we are still coming to terms with. 

This is something I will delve deeper into in another post, but to cut a long story short Zeph in now on the Ketogenic Diet. This basically means very low carbs (so no sugar) some protein and lots of fat. So hence I have been exploring lots of low carb baking and sugar subsitutes. I have made this recipe with liquid stevia and with sukrin gold which is made from Erythritol. 

Zeph being on this diet has been a blessing in many ways as its really made me look at our sugar consumption and as a family we are all eating a lot less sugar which has gotta be good. Zeph has also been incredible at excepting the diet and all the weird and wonderful concoctions I keep making him!

Hope you and yours enjoy them too. Much love Tess x

Makes about 12

Ingredients
130g (1 1/2 cups) ground almonds or ground hazelnuts
50g butter melted
120g (1/2 cup) almond butter
1 egg
1 tspn vanilla essence
10 drops of liquid stevia or 50g (1/2 cup) sukrin gold

Method
Melt the butter and leave to cool while you measure out all the other ingredients, then mix everything together, roll into balls and place on greaseproof paper on a tray. 
Squish with a fork and then bake at 175 degrees for 10-15 mins. Eat.

Zeph is also partial to adding a little bit of chopped up dark chocolate.
  


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