companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Monday, February 27, 2017

Honey Sun Butter Cookies

Life is certainly nuts around here. This month, all my recipes in the Diner News feature nuts. This is a favorite--they taste nutty, but they are actually made with seeds. Sunflower Seeds, ground into a butter. Great for schools with no nuts policies. Good eating for all of us.

The old magic peanut butter cookie with just three ingredients was my inspiration. This one, the sun butter replaces the peanuts. A honey flavoring replaces the actual honey. Very nice. Chewy, not crumbly or hard like some low carb cookies. And talk about easy to make! Just 4 ingredients. No baking powder to react with the sunflower and turn green! (although that is rather fun)

You can make them without the honey flavoring, but I think that really does add to the taste. I use Lorann Super Strength Honey Flavoring. I got mine at Netrition, but it is available in lots of places.
These cookies are a nice little treat that everyone can enjoy anytime. Perfect for lunchboxes. It is a little harder to make that signature criss-cross shape with a fork--at least harder than I remember when I used to bake peanut butter cookies with my sweet grandma.

Honey Sun Butter Cookies

1 cup sunflower seed butter (sunbutter)
1 cup powdered Swerve
1 egg
1/4 tsp honey flavoring

Combine butter, sweetener, egg and honey flavoring. Use a scoop to place balls of dough onto a parchment lined cookie sheet. The dough will be sticky. Use a fork  to gently shape a criss-cross design. (the dough will be stickier than traditional peanut butter cookies) Bake at 350 degrees for ten minutes. Remove to a solid surface and cool.  Makes 36

2 cookie serving is 93 calories and 1 net carb (of 3)

The Diner News will be out soon. I am on the run since we have a short month! I have lots of fun nut mixes, some entree ideas and recipes for making your own nutmilks and nutbutters. Seeds too. You are going to love it!

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Friday, February 10, 2017

Strawberry Ice Cream Cake

 It is almost Valentine's Day. I keep seeing this commercial that makes my husband cringe. A young couple...a dramatic build up...she opens her gift and her heart is obviously touched. How did he know? What she truly wanted was not an engagement ring. No, she longed only for a heart shaped ice cream cake. While they swoon, my less that romantic hubby complains. Every. Single. Time.

I guess he has given his share of stupid gifts. Yes, even my sons still tease him about giving me the vacuum clearner cover that looked like a maid. Somehow, he thought she was cute and that I would love telling all my jealous friends that I had a maid. Actually, she was even scary to look at. My boys were totally creeped out at the sight of her. John learned a good lesson. He sticks with flowers and teddy bears now.

But in honor of that commerical, I present this treat from last summer's Diner News. Yes, some of you may want an ice cream cake more than diamonds or teddy bears. In that case, make this. Your blood sugar will thank you, and you may be around to enjoy more holidays with your sweetheart.

This has all the things that fancy one on TV has. Except the sugar.  A chocolate cake base, wonderful strawberry ice cream filling. and a chocolate magic shell topping. Extra pretty with a few fresh berries to garnish. So go out and enjoy that steak dinner. Skip the dessert and come home to  this!

Strawberry Ice Cream Cake with Chocolate Magic Shell Topping

Begin this by making microwave chocolate mug cakes:
4 tbsp almond flour
4 tbsp flax meal
1/2 tsp baking powder
2 tbsp coconut oil
2 eggs
1 tsp vanilla
1/3 cup erythritol/stevia blend
1/2 recipe sugarfree strawberry ice cream 

Combine all ingredients. Spread half of the batter into a small (6”)  round silicone cake pan. Microwave one minute or until set in center. Repeat with remaining batter. Let cakes cool. Cut cakes to be flat on top. Place each cake in the base of a mini springform pan. Spoon softened strawberry ice cream over the cake. and smooth the top. Cover with plastic wrap. Freeze several hours or overnight.

Remove cakes from freezer to counter. Release and place on a serving plate. In a mug, combine 1/4 cup coconut oil with 1/4 cup cocoa and 1 tbsp sweetener. Stir and heat until liquid. Pour over the cakes.                                           

Serves 6:    242 calories   3 net g carb

I originally thought this would serve 4, but it is rich and half a cake each was a bit too much. You can use any baking pans you have, even making this as a loaf or individual cakes. The strawberry ice cream recipe is in the August issue of the Diner News. You do know that you can order the 2016 Bundle if you don't have them all.  You could use commercial low carb ice cream, or head over for my recipe for a super simple blender Strawberry Cheesecake Ice Cream. A bit pinker, but it would still be gorgeous for Valentine's Day. So good either way.

It would be a great idea to make some sweet treats this weekend so you can stand strong against all the chocolates and sugary sweet treats that may come your way this week. My number two son, Pearson, starts his radiation treatment this Valentine's Day. What a time to become radio-active! His poor girlfriend is such a good sport about it. He has to be quarantined for three days. We have faith that this will be the absolute end to his cancer. This weekend, I am making him some of his favorite dishes to have in the fridge while he goes through this last hurdle. I hate that he has to be alone. Prayers are appreciated.  Love to you all!

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here.