Macaroons

2 eggs, separated
1/2 cup honey
2 tsp vanilla extract
1/4 tsp almond extract
2 cups unsweetened flaked coconut
1 1/2 cups sliced almonds
1/4 cup mini chocolate chips
Sprinkles

Preheat oven to 350. While egg whites until still. Place in separate bowl. Combine yolks and honey. Add vanilla and almond extract. Mix in the coconut, almonds, and chips.
Scoop uniformly onto parchment lined tray sprayed with nonstick cooking spray. Gently press them to hold a better shape as they with be very loose and just make little piles as you scoop them. They will need a little coaxing to be pretty. Add sprinkles.
Bake around 10 minutes. Watch closely. You know they're done when the are toasty! Cool and peel off of sheet gently. You can freeze these for later too. Makes around 30 with a 2oz cookie scoop,

Low(er) Carb Biscuits

Classic Biscuits with half the amount of wheat flour. 

1 cup almond flour

1/4 cup coconut flour

1 1/4 cup ap flour

1 tsp salt

1 tbsp baking powder

1/4 cup very cold butter cut into small cubes

1 egg

Milk to combine (1/2 cup?)

Preheat oven to 400. Cut butter into dry ingredients until like wet sand. Add egg and milk until it forms a loose dough. It should look thin enough that it wouldn't hold a drop biscuit shape. Stir in milk quickly. Do not over mix. The batter will be lumpy and loose. Let it sit while you prep a baking sheet with parchment. Now the dough will be the right texture for drop biscuits. Drop onto sheet. It should make around 15. Sprinkle with garlic powder or Italian seasoning if you'd like. Bake for 12-16 minutes. Biscuits are done when they are browned and springy when you push into the center. 

No Bake Peanut Butter Cheesecake Pie (Cane Sugar FREE!)

Cane sugar free! The coconut sugar in the crust gives it a light graham cracker flavor. The filling is very rich and creamy. No baking required! Takes about 10 minutes to make! 

Crust:

1 cup almond flour

1/2 cup flax meal

1/4 cup coconut flour

1/2 cup coconut sugar

Generous 1/4 cup cocoa powder

1/4 cup melted butter

1/4 cup coconut oil

Pie:

1 cup creamy natural peanut butter

1 cup date purée

8 oz. cream cheese

1/4 cup sour cream

1/3 cup honey

1/2 tsp xanthan gum

2 tsp vanilla extract

For crust-

Combine dry ingredients with whisk. Stir in melted butter and oil. Press into deep dish 9 inch pie pan. Freeze.

For filling-

Combine all the ingredients in stand mixer with whisk attachment. Whisk on high for 2 minutes, stopping to scrape sides twice. 

Remove pan from freezer and spread filling inside. Top with salted peanuts and mini chocolate chips. I used Enjoy Life brand. Use another brand if you want to completely avoid cane sugar. Refrigerate for at least 2 hours. Serve chilled with whipped cream.

Substitutions-
I believe another nut butter would work well too. Sun butter gives a pretty good "peanut butter" flavor as well. You could use all coconut oil. Also, you could use agave in place of honey.