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We hope this finds you well! We’ve been very busy focusing on staying healthy during these crazy times. We have so many options to help such as our Zoom Fitness Classes, 7 Day Detox, Free Seminars, 4 Week Healthy Eating classes, ProCoach and DNA Testing and Private Consults (online). We are here to help if you need us!
Have you heard Robbie has a brand new show and podcast starting in June? It will be available on google play, Spotify, iTunes or where ever you get your podcasts. It’s called Real. Raw. Truth Mind, Body, Soul, Spirit. Real Stories, Real Issues, Real People, Real Talk.
Love the passion and dedication of these people! We’d love you to join us. Sign up today and get started ! Email RawTruthHealth@Gmail.com. or go to our new Contact Page. There is an optional donation to Venmo or PayPal to Robbie if you wish to support the class.
You can listen to any of Robbie’s Raw Truth Radio shows on WDCX radio! Previous shows are available for your listening by going to RobbieRaugh.com and click on Media.
Check out Robbie’s latest AM Buffalo segment on Foods as a Traffic Light!
Almond Flour Keto Shortbread Cookies Recipe
This buttery keto shortbread cookies recipe with almond flour has just 4 INGREDIENTS & 1g net carb each! Low carb almond flour cookies taste just like real shortbread. No one can tell they’re gluten-free shortbread cookies.
Prep Time 10 minutes, Cook Time 12 minutes, Servings 18 cookies Author Maya Krampf from Wholesome Yum.com
INGREDIENTS BASIC KETO SHORTBREAD COOKIES
2 1/2 cups Blanched almond flour
6 tbsp Butter (softened; can use coconut oil for dairy-free, but flavor and texture will be different) *
1/2 cup Erythritol (or other granular sweetener of choice)**
1 tsp Vanilla extract
OPTIONAL CHOCOLATE DIP
1/2 cup Sugar-free chocolate chips
2 tsp Coconut oil
3 tbsp Pecans (chopped)
INSTRUCTIONS BASIC KETO SHORTBREAD COOKIES
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and erythritol, until it’s fluffy and light in color.
Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
OPTIONAL CHOCOLATE DIP
Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
Chill in the refrigerator before handling, until the chocolate is firm.
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Have health problems and need our help? Need to get your dietary habits in control? Don’t gain the quarantine 15 and make matters worse – reach out to us!