Low-Carb Logistics

1/2 cup butter, room temperature
1/2 cup natural peanut butter
1 egg
1 cup sweetening equivalence (EZ Sweetz, Splenda, etc.)

 
Beat the butter, peanut butter, egg, sweetener, and molasses until creamy, about 2 minutes. Mix together the dry ingredients and stir them into the peanut butter mixture. Wrap dough in plastic and refrigerate until firm (2-3 hours).

Preheat oven to 350°F. Shape dough into 1-1/2-inch balls. Place about 3 inches apart on parchment-lined cookie sheet (you can spritz the paper lightly with cooking spray, but I’m not sure it’s necessary).  Flatten balls in crisscross pattern with a moistened fork.  Sprinkle with a crystal sugar substitute if you’d like (Truvia, Splenda, etc.)  Bake until bottoms are light brown, about 11 minutes. Transfer entire parchment paper to a rack to cool.

Makes about 20 cookies.

2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon garlic powder (or minced fresh garlic to taste)
1 cup heavy cream
1/2 cup parmesan cheese

Over medium heat, melt the butter in a saucepan.  Add the spices and let saute a few moments until you can smell the garlic.  Add the cream.  Stir frequently until it has just about reached a boil.  Turn off the burner and add the parmesan.  Stir until the sauce is smooth (this will take a few minutes and a lot of lump smooshing, especially if you use powdered parmesan).

Serve over chicken, fish, spaghetti squash, or other vegetables.  Or eat it by itself like a soup.  Recipe is easily doubled or even quadrupled.  When stored in the refrigerator, the sauce will become very thick, but it melts when reheated.  Will keep fine in your refrigerator for several days.

1 cup almond flour
1/2 cup heavy cream
1 egg
2 tablespoons melted butter
1/3 cup sweetening equivalency*
1/4 teaspoon baking soda
1 teaspoon lemon extract
1/4 teaspoon salt
1/2 cup blueberries

Spritz muffin-top pan with non-stick spray. Mix together everything but the blueberries. Once batter is thoroughly mixed, delicately fold in the blueberries.  Alternatively, if you are using frozen blueberries, you can sprinkle the scones with the blueberries after pouring the batter in the pan to prevent turning your batter purple.

Divide batter between the cups of your tin.  Bake in preheated oven at 350° for 15 minutes, or until a toothpick inserted near the middle (not into a blueberry!) comes out clean.  Serve warm or cold. Tastes great topped with lemon whipped cream!  Makes 6-8 scones.

*I used 15 drops of EZ Sweetz.