I love to bake! Seriously, I think the reason that I’ve never made it all the way to my weight goal before the Belly Fat Cure was because I would eventually *need* to bake something for a birthday or holiday. The beginning of school apparently counts, because as I look at my history of weight loss over the last 4 years there is a correlation. September rolls around, and my weight loss makes an abrupt U-turn.
It would be hard to control myself and eat just a little. I would eat a small sized piece at first of course, but the damage would be done. I would eat more the next day, and the next day, and before I knew it I’d be making a new treat to replace the old treat, and the diet would go away for a while. Before I knew it, January would come around, and I’d have gained back the 20 pounds I worked so hard to lose the previous year. This happened a good 4 times, probably more.
At the beginning of this year, though, something changed. I started the Belly Fat Cure and changed my life. I began to replace foods I used to eat with low sugar, lower carb alternatives. One day I got the dreaded hankering to do some baking. In particular, I wanted cookies! I went online and did some research, bought some coconut flour and erythritol, which is a sugar alcohol, averted another setback, and haven't looked back since!
It has become a game for me – if I’m in the mood for ice cream, how can I make it Belly Good? If I’m in the mood for cookies, how can I make them low in sugar? Lower in Carbs? Yummy?
Without further ado, I give you:
½ cup butter, softened
1 tsp vanilla extract
5 packages truvia, plus 1 more divided (that’s 6)
75 grams coconut flour – I use a food scale to measure coconut flour. It’s about 5/8 c. Please see my post here about coconut flour.
1 T cinnamon, plus ¼ divided
½ bar Ghirardelli 86% chocolate, or other chocolate of your choosing
Cream butter and then mix in eggs, adding one at a time to incorporate the ingredients. Add vanilla and 5 packages of truvia, beating well after each addition.
Weigh and sift coconut flour into egg mixture, beating in along with cinnamon. Make sure you scrape down the sides and incorporate everything!
Scoop onto baking sheet in small teaspoonfuls. I use a Silpat and a Pampered Chef small scooper, but if you don’t have those things, parchment paper and teaspoons should work fine.
Pour one package of Truvia and a pinch of cinnamon on a plate and mix together. The dough will not flatten as it bakes, so you will use this to ‘flour’ your fingers for the next step: Flatten the cookie dough with your fingers. You will need to periodically dip your fingers in the cinnamon mix as you go. Use this opportunity to shape (gently) the cookies into the round shapes you like.
Take a half a bar of high quality dark chocolate, I used Ghirardelli's 86% Midnight Reverie. Cut each square in half diagonally, and the cut each half in half, until you get around 32 equal-ish pieces. Press each triangle into the top of a cookie!
Bake for 12 minutes or so, until edges are slightly brown, at 350 degrees. Remove to wire racks. If you have leftover cinnamon sugar, feel free to sprinkle on top of the hot chocolate spot. Makes 29 cookies.
The whole recipe has 10 grams sugar and 82 grams of carbohydrates.
A four cookie serving would have an S/C value of 1/1.
Enjoy, and don't forget to
Save room for chocolate!