1/3 cup pecans (Skip these to reduce carb count further)
Preheat oven to 350°F. Grease a 9×13 pan or line with parchment. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn). Remove butter from heat and mix with pumpkin puree. Mix butter/pumpkin mixture into dry ingredients. Add vanilla extract and eggs. Once combined, stir in pecans. Press cookie dough into prepared pan and bake for 25-30 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Turn off oven. Sprinkle white chocolate chips over the top of the cookies, and let sit in warm oven until slightly melted. Remove cookies from oven, and if desired, drag a butter knife through the melted chocolate to make a squiggle pattern. Let cool and slice into 18 bars.
8 Ole Xtreme Wellness High Fiber Low Carb Tortilla Wraps
Grease a 11×7 pan and set aside, preheat oven to 350. In small saucepan over medium heat, whisk together oil and spices. Whisk in chicken broth. After no spice lumps remain, heat the sauce for fifteen minutes. Whisk in xanthan gum. Let sauce cool slightly before proceeding to the next step to prevent burning your hands during the rolling process. To make each enchilada, dip tortilla in sauce and lay in prepared pan. Add 1/4 cup cheese to the center of middle of the tortilla. Roll and push to the edge of the pan. Repeat with remaining 7 tortillas. Pour remaining sauce over the enchiladas and top with remaining cheese. Bake in preheated oven for 25 minutes. If desired top, with shredded lettuce and sour cream (not included in nutrition estimate).
Preheat oven to 350 degrees, and line a 9×13 baking dish with parchment. Cream butter and erythritol until smooth, and slowly mix in coconut flour. Add in eggs, baking powder, and vanilla, mixing until combined. Press dough into the base of the pan and bake for 15-20 mins or until edges of lightly golden. Let cool completely.
In a small bowl, soak gelatin in 1 tbsp of water. Combine eggs, lemon extract, lemon juice, and erythritol and heat in double boiler. Stiring constantly, bring mixture to 170 degrees. Remove from heat and whisk in prepared gelatin. Let mixture cool to 120 degrees before transfering to a food processor. Add butter and blend until smooth. Pour over cookie crust and let chill for 2-3 hours or until set. Cut into 40 squares.
Pour coconut milk and heavy-whipping cream into a blender. Add protein powder and jello powder. Pulse until thoroughly combined. Turn off blender and add a cup of ice. Blend. Keep adding ice and blending until protein shake is desired thickness. Pour into glasses, and if desired top with whipped cream and Chocolate Chip Brownie crumbles.
Preheat oven to 350°F. Grease a 9×13 pan, or line with parchment. In a mixing bowl, combine all dry ingredients. Pout melted butter and oil into dry ingredients. Mix in vanilla extract and eggs. Once combined, stir in chocolate chips. For a more fudgy brownie mix in an additional 1/3 cup of melted chocolate chips (not included in nutritional info). Press cookie dough into prepared pan and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars.