The above title is very special to me because it is the tag line I sign my personalized cookbook, and I chose it because it is basically the way I live my life. I love life and try to live it to the fullest, and one of my greatest pleasures in life is to feed people, but it is not as simple as it used to be for many reasons. One, of course, is the whole pandemic situation where people are not gathering, celebrating as much, or having events. Another reason is there is hardly a group or event that I take food that at least one person has some type of food sensitivity, allergy, or special diet. This has always been a wonderful challenge to me and actually one of the reasons I became a Personal Chef; I am determined that every person will be able to eat. That is where the Nourish comes in and it is very fulfilling to me.
I make chocolate chip cookie cakes for clients all the time, so the other day I had an extra one so I decided to take it to my wonderful staff at Midtowne Church. However, I knew there were some committed to the Keto diet so I made another cookie cake with Keto ingredients, frosted it and wrote “Keto” on it, with “Not Keto” on the “normal” cookie cake. I was fasting that day so I couldn’t taste it; I just had to hope for the best!
I got a request from one of the tasters that it was one of the best Keto treats she’s had and would I please post it. So I am happy to post it here and hope you enjoy!
Speaking of fasting, I have learned so much through this Consistently Keto program we are on! In fact, I’ve actually learned that if you are dealing with insulin resistance, besides a low-carb, high-fat diet, it really is the most important part of the healing process. I am reading a wonderful book (twice) “Life in the Fasting Lane” written by Jason Fung, Megan Ramos, and Eve Mayer. All of them contribute their expertise, one the doctor and scientist, one a researcher, and one who tells her personal story of weight loss and healing. It is very easy to read and it is so exciting to learn how to heal and lose weight. I’m living those successes right now and it is amazing how the chemistry changes in your body, and once the magic starts, you just feel it happening and know that it is not just a diet- it is forever for me!
Keto Chocolate Chip Cookie Cake
(or Cookies)
Makes 2 12 inch cookie cakes
or 24 cookies (2 per serving), 3 carbs (without frosting)
Ingredients:
4 ounces cream cheese, softened
½ cup salted butter, softened
½ cup tahini
½ teaspoon vanilla extract
½ teaspoon vanilla-flavored liquid stevia
2 large eggs
2 large egg yolks
1 ½ cups almond flour
2 tablespoon coconut flour
1 cup Swerve confectioners sweetener
1 teaspoon baking powder
1 teaspoon unflavored gelatin
½ teaspoon fine sea salt
1 cup sugar-free chocolate chips
Place the cream cheese, butter, tahini, vanilla-flavored stevia, vanilla, whole
eggs, and egg yolks in the bowl of a stand mixer or medium bowl if using an
electric hand mixer and mix on high until well combined.
Add the flours, sweetener, baking powder, gelatin, and salt and mix until
well incorporated. Stir in the chocolate chips by hand.
If making a 12-inch cookie cake, line the bottom of a 12-inch pizza pan with
parchment and spray with cooking spray. Take half of the cookie dough and
spread evenly to edge of pan. Preheat oven to 325. At this point, you can
wrap the remaining dough and refrigerate, make another cookie, or using a
medium cookie scoop, make balls to place on prepared cookie sheet. Flatten
the balls with your palm if you want. Bake for 18-20 minutes or until
cookies are light golden brown. Frosting: Mix 4 ounces softened cream
cheese, 1 stick softened butter, 1 cup Swerve powdered sugar, ¼ cup cocoa,
and 1 teaspoon vanilla with electric mixer. Add 2/3 cup heavy cream and
mix till thick and creamy.