Iiiiiiiit’s fight night! And we’ve got two dessert ingredients going
head-to-to head! On this side of the ring, we have the reigning
high-carb champion: all-purpose flour! And, on the other side of the ring, we have
the gluten-free, low-carb underdog: almond flour! And almond flour wins! Now that’s what you get for going AGAINST
THE GRAIN! …against the grain, because… …almond flour as no grains, all-purpose
flour does… Hey munchies! Welcome if you’re new, I’m so happy to have you here! I’m Alyssia, and today I am sharing some low carb desserts. Holiday season is upon us and a lot of people are looking for treats
that can be a little healthier— so these are great for anyone on a lower carb
lifestyle, or just if you’re looking for treats without
any refined sugar or gluten! And they’re really great for any time of
year. First up: Almond Butter Cookies! Combine almond butter, egg, erythritol or
a sugar alternative of your choice, and salt using a hand mixer until creamy and
well incorporated. If desired, stir in some cacao nibs, or you
could use sugar free chocolate chips. Feel free to omit the chocolate if preferred,
but I like the texture! Spoon balls of dough onto a baking sheet,
I used a cookie scoop, and then lightly press down your cookies a
bit to flatten. Bake until they begin to brown, and they’ll
firm up a bit as they cool, too. Enjoy! These are so crisp, a tad chewy in the center,
and delicious— you wouldn’t believe there’s no flour,
dairy, or refined sugar needed! Nice! Thumbs up for cookies!! Next up: low carb brownies! Whisk together almond flour, cocoa powder,
baking powder, and salt in a bowl. Combine eggs, erythritol or sweetener of choice, melted coconut oil or grass fed butter, and
vanilla extract in another bowl. Add the dry to the wet. Transfer the batter to a large pan, OR I chose to use this silicone mold for perfectly
portioned brownies. Tap down to remove any air bubbles, and then
transfer to the oven. Bake them up and allow to cool. I love this mold because every bite has my
favorite part: the crisp edge! No dairy, gluten, or or sugar in a light and
fluffy brownie? Who knew it could taste so good!? If you’re enjoying these low carb recipes
and want more, subscribe and hit the bell so you can be
notified of new videos! The next recipe is perfect for this time of
year: PUMPKIN scones! Combine almond flour, an egg, canned pumpkin,
liquid sweetener of choice— I used a fiber syrup and honey alternative,
which I linked below but any liquid sweetener would work here, just remember you’ll need a variation without
sugar for low carb— cinnamon, pumpkin pie spice, baking soda,
and salt. Mix until a thick dough forms. Transfer the mixture to a floured surface and mold into a square that’s about an inch
thick. Cut that square into fourths, and then diagonally
to create 8 right triangles. Bake in the oven until they begin to brown
on top and are golden, but not mushy. While they’re baking, make your maple glaze! I used a sugar-free confectioners sugar— either make your own or I linked one below— along with some milk, maple extract, and a
pinch of salt. When the scones are out of the oven, drizzle on some of that delicious glaze and
allow it to harden on top! SO GOOD! I LOVE these scones, and they are a pumpkin
dessert that comes without the dairy, sugar and gluten! Pretty neat! I hope you enjoyed these recipes, let me know
your favorite in the comments! If you’re interested in learning more about
a low carb lifestyle, check out my Keto 101 video or Keto Meal Prep
episodes! I have a ton of eBooks that are perfect for
lightening the load over the holidays— fall seasonal, Halloween, Thanksgiving and
Christmas! Check them out at mindovermunch.com/ebooks and use the code “PUMPKIN” for 10% off
any eBook or package of your choice, this week only. I’ve also linked my PIZZA CHANNEL, Eat The
Pizza, which is not low carb or healthy, but it’s
pretty fun, if you want to check it out! I’ll see you next week! And remember, it’s all a matter of Mind
Over Munch.