Peanut Butter Pancakes

 Ingredients:

• ½ cup creamy, natural peanut butter (no sugar added)
• 4 eggs
• 1 cup zucchini, diced
• ¼ tsp. salt
• ½ tsp. baking powder
• 2 tsp. stevia
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• ½ cup almond flour

Makes 4 Servings (3 pancakes per serving)

1. Place all ingredients into a blender and blend until smooth. 
2. Preheat a large pan over medium heat and spray with nonstick cooking spray.
3. Using a ¼ cup measuring cup, pour the batter into the pan to create pancakes.
4. Cook the pancakes until bubbles start to form on the batter, about 2-3 minutes. Carefully flip using a spatula and continue to cook for another minute.
5. Repeat steps 3 & 4 until all the batter is used.
6. Serve with desired toppings. 

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes/. If  you are a devoted fan of the South Beach Diet, you can enjoy these treats on all 3 phases of the diet. These low-carb pancakes are a great way to start your day or even for Sunday brunch or a weeknight dinner. Yes, you can enjoy breakfast for dinner once in a while. These pancakes are different because they use almond flour and diced zucchini in the recipe which makes them filling. These pancakes are filling and flavorful. You  can use any kind of nut butter such  as peanut, almond, cashew, etc. and your pancakes will be just as delicious. I highly recommend adding a touch of cinnamon or nutmeg while mixing these pancakes for more flavor. Feel free to pile on your favorite low-carb toppings such as peanut butter, berries, nuts or plain Greek yogurt. Just make sure to count anything you add towards your Healthy Fats, Proteins or net carbs for the day. 

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Chocolate Brownie Cookies

Ingredients:

• 1 cup almond flour, finely ground
• ¾ cup stevia or erythritol
• 2 large eggs
• ½ cup dark chocolate cocoa powder, unsweetened
• ¼ cup avocado oil (or other vegetable oil)
• 1 tsp. vanilla extract
• 1 tsp. baking powder
• ¼ tsp. salt
• ½ cup powdered or confectioners erythritol/stevia (optional)

Makes 20 Servings (1 cookie per serving)

1. In a large bowl, combine the cocoa powder, vanilla, sweetener and oil. Mix well.
2. Add one egg at a time to the large bowl and use a blender or whisk to combine. Blend until smooth.
3. In a separate bowl, mix together the almond flour, baking powder and salt.
4. Add the dry ingredients to the large bowl. Knead until it becomes smooth.
5. Form dough into a ball and cover with plastic wrap. Refrigerate for at least 5 hours.
6. Preheat oven to 350°F. 
7. Form 1" dough balls with your hands and place them on a baking sheet. Press down in the middle to flatten them.
8. Baking for about 12 minutes.
9. When cookies are slightly cooled (but still warm), cover them in the powdered sweetener (optional).
10. Cool completely and store in an airtight container.

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Note: This recipe appears in the South Beach Diet Keto Cookbook. If you can't decide between brownies or cookies, these chocolate treats are for you. These treats are a combination of brownies and cookies and they are so delicious. They are also gluten-free because they are made from ground almonds. These brownie cookies are so chocolately and delicious you will be satisfied after only two.