Fit to serve: Mexican hot chocolate cookies

Best Low Carb Mexican Hot Chocolate Cookies
by fittoservegroup


Hola amigos! Today, I thought I would share my Low Carb Mexican Hot Chocolate Cookies. If you enjoy chocolate and spices you’re going to love this cookie. I had been toying with the idea of a low carb cookie that reminds us of Mexican hot chocolate. If you are not familiar with Mexican hot chocolate, the addition of cinnamon and cayenne pepper give a regular hot chocolate a major taste boost.
The funny thing is that here in Miami the weather is starting to get warmer and frankly hot chocolate is not on most of our minds. However, we can still enjoy this flavor profile in a delicious low carb keto friendly cookie. What’s neat about adding cinnamon and cayenne pepper to this cookie is that these two spices are known to raise your metabolism. If that’s not a reason to enjoy this cookie, I don’t know what is.
This recipe will produce a very rich chocolate cookie and you can add less spices or leave them out completely if you are not a fan of spicy foods.

Low Carb Mexican Hot Chocolate Cookies
8 ounces of unsweetened chocolate baking squares
4 ounces of sugar free chocolate chips (1/2 cup) (I use Lily’s Stevia sweetened)
½ cup of butter (1 stick)
4 eggs whole eggs
1 teaspoon of vanilla extract
2 teaspoon baking powder
¼ sea salt
2 teaspoons of cinnamon powder
¼ teaspoon of ground cayenne pepper
¼ teaspoon of black pepper
1 1/4 cup of almond flour finely milled
2 cup sugar substitute (I use Swerve)
1. Pre-heat oven to 325 degrees and line your cookie sheet with parchment paper or lightly grease your pan.
2. Melt the 8 ounces unsweetened chocolate baking squares and 4 ounces (1/2 cup) of sugar-free chocolate chips with the ½ cup of butter until fully melted and combined on low heat in a double boiler.
3. In a separate bowl mix the almond flour, baking powder, sea salt, and spices and set aside.
4. Now to the cooled chocolate and butter mixture add the 4 eggs, vanilla, sugar substitute and mix well.
5. To this batter add the dry ingredients in the separate bowl and stir until just combined.
6. Fold into the batter the 3/4 cup of sugar-free chocolate chips until combined.
7. Place spoonfuls of the chilled dough on the parchment lined cookie sheets and bake for about 10 minutes. Note: Don’t over bake this cookie to make sure it has the right consistency of chewy inside and crispy outside.
Recipe makes 2 dozen cookies

Jovina cooks Italian: Carrot Cake

Italian Almond Carrot Cake (Torta di Carote)
This cake is gluten-free and made with olive oil. It is not your traditional American carrot cake.
You can also buy the carrots shredded from the supermarket.
Carrot cake
1/2 cup regular olive oil, not extra-virgin
1/4 cup pine nuts
3 cups shredded carrots
1/2 cup granulated sugar substitute
1 teaspoon vanilla extract
3 eggs
2 1/2 cups almond meal/flour
1/2 teaspoon ground nutmeg
1 lemon, zest finely grated and juiced
Mascarpone cream
1 cup mascarpone
2 tablespoons rum
Preheat the oven to 350 degrees F. Line the base of a 9 inch springform pan with a parchment paper cut to fit the bottom. Coat with olive oil spray.

Add the pine nuts to a small dry pan and toast them over low heat.
Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of paper towels. Wrap the towels around the carrots to soak up the excess liquid.
Using the whisk attachment in an electric mixer, combine the sweetener and olive oil until creamy.
Whisk in the vanilla and eggs. Fold in the almond meal/flour, nutmeg, grated carrots, toasted pine nuts the lemon zest and lemon juice.

Scrape the mixture into the prepared cake pan and smooth the surface with a rubber spatula. The batter will be not be very high in the pan.
Bake the cake until the top is risen and golden and a cake tester comes almost clean, about 45 to 50 minutes.
Remove the cake from the oven and let it rest on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
Combine the mascarpone and rum in a small bowl. Slice the cake and serve with the mascarpone cream.

Fit to serve: Chocolate sour cream cupcakes

chocolate muffins

Low Carb Chocolate Sour Cream Cupcakes
4 ounces unsweetened chocolate
2 cups of sugar substitute (I use Swerve)
1 cup of finely milled almond flour
½ cup of coconut flour
2 teaspoons of baking powder
½ teaspoon of sea-salt
1 cup of strong coffee
½ cup sour cream
½ cup of melted butter cooled
2 eggs
1. Pre-heat oven to 350 degrees. Line two muffin tins with cupcake liners.
2. Melt the chocolate in a double broiler and allow to cool.
3. Combine the sugar substitute, almond and coconut flours, baking powder and sea-salt. Set bowl aside.
4. In a small bowl combine the hot coffee, sour cream and melted butter.
5. In a large stand-up mixer set to low add the coffee mixture to the dry ingredients. Mix till well combined.
6. Add the eggs and mix till fully incorporated.
7. Lastly, add the melted chocolate to the batter and combine till blended.
8. Pour batter into the cupcake tins and bake for 20-25 minutes until an inserted toothpick comes out clean.
9. Allow to cool before eating. May be frosted with your favorite low carb frosting or left bare.

Fit to serve: Cinnamon coffee cake

coffee cake

Low Carb Sour Cream Cinnamon Coffee Cake

by fittoservegroup


Low Carb Sour Cream Cinnamon Coffee Cake


2 cups of almond flour finely milled

1 ¼ cup of sugar substitute

2 tablespoons of baking powder

2 1/2 teaspoons of ground cinnamon

1 teaspoon of sea salt

¼ teaspoon of baking soda

¼ teaspoon nutmeg

½ cup (1 stick) melted butter cooled

1 cup of sour cream

2 eggs

Low Carb Crumb Topping


1 cup of almond flour (I used finely milled)

½ cup of coconut flour

½ cup of sugar substitute (I used Swerve)

½ cup of your favorite low carb nuts (I used pecans)

½ cup (1 stick) cold butter sliced thinly

2 teaspoons of ground cinnamon

¼ teaspoon of sea salt


  1. Pre-heat oven to 350 degrees. Butter a 9-inch spring-form cake pan.
  2. Make the crumb topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt and cinnamon. To the dry ingredients add I thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
  3. Cake batter: In a large mixing bowl, combine the almond flour, sugar substitute, spices, baking powder, baking soda, sea salt. In a small bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined. Fold the butter & sour cream mixture into the batter dry ingredients. Mix until well incorporated. Spread the batter into the spring-form pan and sprinkle the crumb topping over the cake.
  4. Bake the cake for 45 minutes to 1 hour, or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
  5. Cool the cake for 20 minutes before slicing and serving.

Serves 15  3.6 net carbs per slice

Enjoy in good health!


Fit to serve: Pecan shortbread cookies


Low Carb Pecan Shortbread Cookies


1 cup (2 sticks) unsalted butter at room temperature

1 ¼ cup of sugar substitute (I use Swerve)

1 teaspoon of vanilla extract

2 ½ cups of finely ground almond flour

1 teaspoon of baking powder

½ teaspoon sea salt

½ cup of coarsely chopped pecans (you may omit or substitute other nuts of your choice)


  1. Pre-heat oven to 325 degrees. Line two cookie sheets with parchment paper or leave un-greased.
  2. In a stand-up mixer cream the butter, sugar substitute and vanilla until well incorporated.
  3. Add the almond flour, sea salt, baking powder and blend till mixed. Once combined add the chopped pecans and mix again.
  4. Spread the dough in a 10×10 square pan or drop cookie dough by spoonful’s onto a ungreased cookie sheet. Place pan or cookie sheet in the fridge to cool for 30 minutes. This will ensure that the cookie has the traditional crisp texture in shortbread.
  5. I like to score and add fork tine marks on my bars before placing in the oven to allow for easy cutting afterwards. This is not necessary if you are making individual cookies.
  6. Bake in a 325 degrees’ oven until they are lightly golden brown about 25-30 minutes
  7. Allow the shortbread cookies to cool before eating and storing.

Makes 2 1/2 dozen cookies at 2.5 net carbs per cookie


Fit to serve: Brown Butter Cake

sponge cake 2

Low Carb Brown Butter Cake


2 cups of (4 sticks) unsalted butter melted and lightly browned

6 large eggs

2 cups of finely milled almond flour

2 cups of sugar substitute

1 ½ teaspoon of baking powder

½ teaspoon of sea salt


1.    Pre-heat oven to 350 degrees. Lightly grease a 10-inch spring-form pan with butter.

2.    Melt and lightly brown the butter in a saucepan and allow to cool completely.

3.    Beat all the eggs and sugar substitute in a stand-up mixer on high until mixture is thick and a shade of pale yellow, about 6 minutes.

4.    Add the almond flour by ¼ cup increments into the egg and sugar-substitute batter folding gently with a rubber spatula. *Do not over stir, mix only to combine

5.    Once the batter has been mixed add the now cooled melted brown butter gently fold into the batter until fully incorporated.

6.    Pour the batter into the prepared pan.

7.    Bake the cake for 35-40 minutes until a toothpick inserted in the center comes out clean.

8.    Allow this cake to cool completely before serving. Store in the refrigerator.

Enjoy in good health!

Cake makes 16 servings at 3.2 net carbs per slice

Fit to serve: Ludicrously decadent brownie/shortbread cookies


Low Carb Brownie Shortbread Cookies

by fittoservegroup

I love the rich buttery taste that shortbread cookies offer. It reminds me of those Danish cookies that come in a tin can. I must admit, I probably kept those people in business single handedly until I learned to bake. Frankly, I don’t know why it took me so long to sit down and create a low carb option. All I can say, is you’ll be glad I finally did.

This particular cookie has a layer of brownie on top. Why? Because you know what’s better than a low carb shortbread cookie? One that has a low carb brownie layer. It’s perfect for those times you can’t decide what you prefer.

Low Carb Brownie Shortbread Cookies


Low Carb Shortbread Base:

1 cup of finely ground almond flour (it needs to be finely milled)

¼ cup of sugar substitute

½ cup (1 stick) of unsalted butter allowed to soften at room temperature.

¼ teaspoon of sea salt

Low Carb Brownie Topping:

3 ounces of unsweetened baking chocolate bar

½ cup (1 stick) of unsalted butter

2 large whole eggs

1 cup of sugar substitute

½ teaspoon of baking powder

½ teaspoon of sea salt

  1. Pre-heat oven to 350 degrees. Lightly grease an 11 X 7 pan or a 10-inch round spring form pan like I did.
  2. Create the base of this cookie by mixing the almond flour and sugar substitute in a stand-up mixer. Once combined add the softened butter until dough forms.
  3. Place the layer of this dough into the bottom of your pan. dough so it doesI use wet hands to pat the dough so it doesn’t stick.  Bake until light and golden brown for 20 minutes and then allow to fully cool before proceeding.
  4. Leave your oven on and prepare the low carb brownie topping: Melt the chocolate and butter in a double-broiler or use the microwave in 1 minute intervals. Make sure to mix well and then set aside to cool.
  5. To the melted and cooled butter and chocolate mix, add the 2 eggs, baking powder and sea salt. Whisk well until fully combined.
  6. Spread this low carb brownie mixture to the low carb shortbread base evenly.
  7. Bake for about 20 minutes until the top rises slightly. The center will drop once it cools. You don’t want to over bake them so that they maintain a rich fudgy texture on top. Allow them to cool completely before slicing and enjoying. Makes one dozen bars at 3.1 net carbs each

Enjoy in good health!


Thank you very much, we don’t get these in Scotland!

Fit to serve: Chocolate coconut cupcakes (nut free)

Fittoservegroup: Peanut Butter Cookies



Low Carb Keto Peanut Butter Cookies

by fittoservegroup

I grew up always baking and my parents gave me free license in the kitchen to do so. I remember begging my father to buy me my first Betty Crocker cookbook and then proceeding to wear that book out.  From measuring the ingredients, to the enticing smells  coming from the kitchen that bring the family together, I love everything about baking. Well, maybe not the cleanup afterwards. My point is, that baking has always played a big role in my life. So, when I went low carb keto, I was pretty certain I would have to hang up my baking apron. Needless to say, I was pretty sad about that possibility.

Frankly in the beginning, I really struggled to understand how to use alternate low carb flours. Working with gluten-free flours can be quite tricky. It’s that darn gluten that makes everything so tasty and easy to work with. However, I will tell you that it was my determination to figure out how to bake again, that pushed me to learn.

It’s hard to believe it’s been three solid years of this lifestyle for Randy and I. Today, I know my way around the low carb keto baking kitchen. I am not saying those first few attempts were not an epic fail. Trust me when I tell you, you would not have liked what was coming out of that oven. I threw out my fair share of low carb baked goods that no one ever even tasted. Sure it took some trial and error, but once I understood the basics, I was off and running. I hope this encourages you to keep trying. The satisfaction of knowing you are not only making something delicious but healthy, is powerful.

Creating a low carb keto peanut butter cookie was something I really wanted to accomplish. I love peanut butter and the thought of never having a peanut butter cookie, was just not an option. This is a simple recipe and one that I am confident any one can recreate.

Peanut allergy? Not a problem, just substitute the peanut butter for a sugar-free almond butter, or other favorite nut butter.

If you enjoy our melt-in-your-mouth low carb keto peanut butter cookies, please consider sharing the recipe.

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Watch this short video to explain how it works.

Low Carb Keto Peanut Butter Cookies


1 cup sugar-free chunky peanut butter

1 stick ½ cup of unsalted softened butter

1 cup of sugar substitute, I us Swerve or other erythritol blend.

1 egg

1 cup of almond flour

1 tsp of baking powder

½ tsp sea salt

Parchment lined cookie sheet


Pre-heat oven to 350 degrees. In a stand-up mixer, beat well the peanut butter, sugar-substitute, and egg. Next add the almond flour and baking powder. Stir mixture until fully combined.

Drop a teaspoon amount of dough to form little balls and place on a parchment lined cookie sheet. Once the dough is on the cookie sheet, flatten them with the tines of fork and to make the classic peanut butter design.

Bake in a 350-degree oven until lightly brown around the edges around 10 min.  Allow them to fully cool for another 10 minutes before eating and story.  T

Makes about 1 ½ dozen cookies.  2.5 net carbs per cookie

Note: This recipe doubles easily.

Enjoy in good health!


Low carb store: Almond and Quinoa Flapjacks



Makes 6, 6.3g carbs per sq.



50g raw quinoa
15g almond flour
5 fresh raspberries
15g inulin powder
1 tbsp butter, melted
1 tbsp pumpkin seeds
Vanilla extract


Cook the quinoa and drain well (remove all excess water). Preheat oven to 180° and line a baking sheet. In a bowl combine the quinoa, almond flour, pumpkin seeds, a drop of vanilla and the melted butter. Chop the raspberries and add to the bowl along with the inulin, gently combine. Press the mixture into a square on to the baking sheet and cook until browning on top.



Chocolate & Coconut Flapjacks


Makes 6, 6.6g carbs per sq.



50g raw quinoa
15g almond flour
2 sq. dark choc
15g inulin powder
1 tbsp coconut oil, melted
1 tbsp pumpkin seeds
Vanilla extract


Cook the quinoa and drain well (remove all excess water). Preheat oven to 180° and line a baking sheet. In a bowl combine the quinoa, almond flour, pumpkin seeds, a drop of vanilla and the coconut oil. Roughly chop the chocolate and add to the bowl along with the inulin, gently combine. Press the mixture into a square on to the baking sheet and cook until browning on top.