Recipe By: Trina Krug, MS, CDSP
Trina Krug, MS, CDSPTrina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
Recipe By: Trina Krug, MS, CDSP
Trina Krug, MS, CDSPTrina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
Ingredients
1/2 cup butter, softened, not melted
1/4 cup coconut oil, melted
1/3 cup low carb granular sweetener
1/4 cup low carb brown sweetener
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon Pink Himalayan sea salt
3/4-1 cup Lily’s dark chocolate chips
1-2 tablespoons coconut flour (OPTIONAL) - only if you want them fluffier
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