#1 Almond Butter Cookies

SERVING: 20

INGREDIENTS:

1 egg

1 cup (260 g) almond butter

1/2 cup (96 g) erythritol

1/2 teaspoon salt (If your almond butter includes salt, you may not need this.)

1/4 teaspoon vanilla-flavored liquid stevia extract

1 tablespoon (15 ml) yacon syrup

NUTRITION FACTS (per 1 serving): 79 calories, 7 g fat, 3 g protein, 2 g carbohydrate, 2 g dietary fiber, 0 g net carbs

DIRECTIONS:

Preheat the oven to 350°F (180°C or gas mark 4). Line 2 cookie sheets with baking parchment or grease them well.

Using an electric mixer, beat the almond butter, egg, & salt together until thoroughly blended. Now beat in the sweeteners, all three of them, until the whole thing is evenly blended.

Using clean hands, form the dough into 1-inch (2.5 cm) balls & arrange them on the cookie sheets. Use a fork to flatten the balls, making crosshatch marks. Bake for 10 minutes. The cookies will be very soft, so let them cool on the sheets for at least 10 minutes before removing to a wire rack to finish cooling. Store in a snap-top container.

#2 Chocolate Pudding Custard

SERVING: 6

INGREDIENTS:

5 egg yolks

2 ounces (55 g) bitter baking chocolate

28 ounces (805 ml) unsweetened coconut milk

1/2 teaspoon liquid stevia (I used chocolate flavored, but vanilla would be good, too.)

Pinch of salt

NUTRITION FACTS (per 1 serving):

358 calories, 37 g fat, 6 g protein, 6 g carbohydrate, 1 g dietary fiber, 5 g net carbs

DIRECTIONS:

Preheat the oven to 300°F (150°C or gas mark 2). Grease a glass baking dish, such as Pyrex.

Warm the chocolate and coconut milk together, either in a saucepan over low heat or in a microwave-safe bowl, for 5 minutes at 50 percent power in the microwave.

Pour the chocolate/coconut milk mixture into a blender & get it running. With the blender running, add the egg yolks, one by one. Now blend in the stevia & salt. Make sure the whole thing is smooth.

Place the greased baking dish in a baking pan just big enough to hold it. (I used an 8- × 8-inch [20 × 20 cm].) Pour the custard mixture into the baking dish. Pour the hottest tap water your sink produces into the pan outside the baking dish.

Put the whole thing in the oven. Bake for 1 hour. Turn off the oven and crack the door to let the heat out. Let it cool till you can handle the outside pan without getting scalded.

Remove the baking dish from the water, cover it with foil, and refrigerate overnight. Congratulations! You now have amazing chocolate pudding.

#3 Energy Shots

SERVING: 64

INGREDIENTS:

2 tablespoons (28 ml) MCT oil

1/2 cup (120 ml) unsweetened coconut milk

5 tablespoons (35 g) unflavored gelatin

1 cup (235 ml) hot brewed coffee

1/4 teaspoon liquid stevia (I used vanilla flavored, but chocolate or English toffee would be great, too.)

NUTRITION FACTS (per 1 serving):

12 calories, 1 g fat, trace protein, 1 g carbohydrate, 0 g dietary fiber, 1 g net carbs

DIRECTIONS:

Put the coffee in a blender & sprinkle the gelatin powder over it. Now turn on the blender & let it whomp that gelatin into the coffee. Add everything else and let it blend while you grease an 8- × 8-inch (20 × 20 cm) pan.

Turn off the blender, pour the coffee mixture into the pan, and stick it in the fridge. Let it chill for at least several hours, & overnight is great.

Cut the shots into 1-inch (2.5 cm) squares. Cover the pan with plastic wrap and keep refrigerated, though these will stand up to room temperature well enough to take several to work in a snap-top container.

New to Paleo? Check this out! 🡺 The Paleo Secret (United States)

(Credits to Paleo Primal in 5 Ingredients or Less by Dana Carpender)