The Imperfect Chocolate Chip Almond Cookies

Remember my Poppy Seed Cakes recipe that almost turn out to be a disaster but I somehow managed to save it by switching gears and turning a roulade into a cupcake like treat? Well, it sort of happened again this weekend. Even though that initial Poppy Seed Cake recipe almost ended up in the garbage bin I really liked how the final product tasted so I reused the almond flour batter to make some cookies. Surprise, surprise they also almost did not materialize. I guess I have a knack for pulling recipes out of a fire when they flop 🙂 

I won’t bore you with a big write up about how these almost did not come to be, instead I leave you with the recipe, some pictures and a video that explains it all. I will say, even though I was quite apprehensive to put my voice into the video, I enjoyed the process and hope you enjoyed listening to my cookie story at least half as much. It was not easy to put myself out there for everybody to judge. But hey, nobody’s perfect, least of all me and my recipes.  

You really won’t need much for this cookie – if you are worried about the 2 ingredients that might not be readily available at your local grocery store you can skip them – I’m starting to think they might have been the reason why this cookie almost flopped. 

The Imperfect Chocolate Chip Almond Cookies
Nutrition Information
  • Serves: 14
  • Serving size: 1 cookie
  • Calories: 230
  • Fat: 20
  • Saturated fat: 10
  • Unsaturated fat: 10
  • Carbohydrates: 9
  • Sugar: 2
  • Sodium: 33
  • Fiber: 5
  • Protein: 6
  • Cholesterol: 44
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
The cookie that almost wasn't meant to be...
  • 150g Almond flour
  • 120g Coconut flour
  • 20g Lucuma powder (can skip if unavailable)
  • 20g Sacha Inchi powder (also can skip)
  • 115g melted unsalted Butter
  • 50g melted Coconut oil
  • 50g 90% Dark Lindt Chocolate
  • 2 Eggs
  • Leftover nut butter of choice
  • Almond and Vanilla extracts
  • Sweetener of choice - I used Erythritol
  1. Mix all the dry ingredients, making sure to get rid of any lumps.
  2. Add eggs, extracts, butter and coconut oil and mix well.
  3. Do not forget to sweeten your batter, otherwise it will taste more like a cracker than a cookie, which wouldn't totally ruin it, but people will laugh at you if you still call it a cookie.
  4. If you wish you can put the chocolate chips and nut butter into the batter like I ended up doing in the end or you can attempt to fill the inside of the cookies with each. I can spare you the frustration - it won't work, so you might as well just integrate all the ingredients in the batter.
  5. Form cookies and put in the over at 350 degrees for about 30-40 minutes or until golden brown on the outside.




Are you struggling to add fat in your diet?

It’s frightening to realize that thanks to Ancel Keys – the man who made us all fear fat – we now might find it difficult to add healthy fats back into our diets. I’ve been following various online discussion groups and have seen this question pop up many a time : “How do you make sure to get a sufficient amount of fat in your diet?”

A lot of your fat intake will come from fatty meats like beef, lamb, pork and fatty fish, but it’s not as simple as increasing your intake of those proteins to reach the desired amount of fat. The reason why this is not the most optimal way of increasing fat intake lies in the fact that most people on a ketogenic diet will need to closely monitor their protein intake and make sure not to exceed what their bodies can utilise for the building and the repair of body tissues. This requirement will, of course, vary largely depending on physical activity and goals of each individual. But generally speaking protein should be kept at a safe level – which is about 20% of total calorie intake –  as to prevent gluconeogenesis from occurring. In short, we are concerned with conversion of excess protein into glucose which might have a similar effect on the body as consumption of carbohydrates. So what are the ways of increasing fat without necessarily increasing protein intake at the same time?

One of the ways to include a healthy dose of fat is to use mayonnaise. You could go and find a good quality mayo at your grocery store, but you would probably have to pay up to 3-4 times the price of a standard canola oil mayo and you’d still be consuming unnecessary ingredients. And if you settle for the lowly canola oil or worse soybean oil mayo you might as well ditch it in the garbage because that’s the wrong type of fat that will cause inflammation and wreck havoc with your arteries. So I propose spending literally 5 minutes in your kitchen to whip up your own mayonnaise – here is how:












Simple Mayo
Nutrition Information
  • Serves: 58
  • Serving size: 5g
  • Calories: 29
  • Fat: 3.3
  • Saturated fat: 0.5
  • Unsaturated fat: 2.8
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 0.1
  • Cholesterol: 3.2
Recipe type: Dressing
Cuisine: LCHF and Keto
Cook time: 
Total time: 
You'll be glad you didn't settle for the store bought mayo!
  • 1 Egg
  • 1tbs Dijon Mustard
  • 1tbs Lemon Juice
  • 1tsp Himalayan Salt
  • 200ml Avocado OIl
  1. Whip the egg, mustard, lemon juice and salt together in a food processor.
  2. Once above ingredients are fully incorporated start slowly adding the avocado oil while the processor is on high speed. It is important to complete this very slowly or otherwise your mayo will split and that's a very undesirable attribute.
  3. You will know when your mayo is "done" which might be before you use up all your oil because you'll hear a different sound coming from the blades mixing the mayo. It will sound fuller and thicker.
Every time you make this mayo you can turn it into whatever flavour you want. You can play with spices in any way your hearts desires by adding them at the very end of the process. Have you ever heard of sriracha mayo? Well I have, but the store bought type has tons of sugar added to it that I would rather skip. So I make my own Sriracha Mayo by following this recipe and adding some sriracha spice or sauce at the very end. You want a lemon mayo? Add lemon zest and some lemon pepper. How about herb mayo? No problem pull out some herbs (herbs de provence, thyme or oregano ) and play with it. See what type of mayo will become your favorite and then you have it in your arsenal.

I've kept this amount of mayo in my fridge for up to 2 weeks, after that you will notice oil separation occur - it's still good to eat, you just have to stir it, but for safety I'd probably ditch it at this point. Most people use mayo quite liberally, so there is no need to worry that this small amount will go back, you'll use it up fairly quickly and you might even have to make another batch before the week is over.

Note about the serving size - you will quickly realise that 5g is not very much, but it is only a suggested serving size and you can increase it to your desired volume. However, you don't want the majority of your calories coming from a condiment, after all it's pretty much pure fat. The function of condiments is to add flavour, not to overwhelm your plate. Treat it as a flavour enhancer and you will agree that you don't need a huge amount.

And for the visual aid I put this one together for you. This video is only 2 minutes 52 seconds long (but took 5 to shoot – the time it takes to make this mayo) and it really is all it takes to whip up your own delicious mayo with minimal ingredients:

You might be wondering how I use this mayo since I certainly do not use it in the conventional way by spreading it on a slice of white bread or a whole wheat wrap. In fact, it’s worth repeating, for the sake of clarity and understanding for those who are beginners at this WOE, that once you get over the fear of fat and start incorporating it in your meals the most important thing to remember (after selecting the right kinds of fats) is to remove all starchy carbohydrates (bread, wraps, cookies, pasta, rice etc.) from your diet. The reason for that is that fat (good or bad) eaten together with sugary/starchy carbohydrates will most assuredly be deposited as body and organ fat and will not have the chance to act as it was intended to for energy source, vitamin absorption and hormone regulation etc. The second most important point to keep in mind is that even though this is a high fat WOE it is not advisable to crank up the fat intake all that much. You really don’t have to go out of your way to seek out fat. This is especially true for people who already carry a lot of fat on their frames. Just think about it : you want to use fat as energy and you also want to access excess body fat for this purpose, if you eat a lot of dietary fat the fat you consume will be used for energy and any excess will be turned into body fat that will be deposited on top of what you already are carrying. At the beginning, the idea is to access your body fat to fulfill your energy needs. And only after you have burned a significant amount of body fat will you be able to increase your dietary fat.

My most favorite way to use mayo is to smother my eggs in it – there is nothing quite as satisfying as mixing those 2 flavours together. I don’t necessarily go as far as making deviled eggs as that is way too fancy for a regular lunch at work – I simply put a dollop of my mayo on a halved egg that’s buried somewhere in my coleslaw or other greens. I might simply use it as dipping sauce for my meat or make a tuna salad with it. Another great use for mayo is in dressings – many store bought salad dressings and other condiments use commercial grade mayo as a base – well, now you can do that too with your own mayo! And the beauty of using your own mayo in dressings is of course the fact that your mayo will have the highest quality ingredients of all the mayo out there.

You can use it in any way you desire – don’t limit yourself by following the conventional dogma.




Keto for the win!

keto eggs
                     3 full eggs, 5g coconut oil, 160g english cucumber, 15g blue cheese, salt and pepper.

Today I read  something very refreshing, something that I’ve always believed and preached myself : there is no size that fits all when it comes to food. You have to figure it out by yourself, by trial and error to see what will work for you. This takes time, 100% adherence and perseverance. You can’t just look at somebody else and what they eat and hope that the same will work for you. It might, but chances are it won’t.

Why was this refreshing to see somebody preach that not everybody is the same in how their bodies respond to food? It’s because there is way too many people out there throwing claims about what works and what doesn’t that many people blindly follow and see no results. It’s especially true for those who follow IIFYM  – they give you the impression that you can eat junk and get ripped. They put down anybody who doesn’t follow their pack, not to mention belittling anybody who subscribes to the “clean eating” way. It boggles me why people feel they have the right to call anybody names just because they chose to eat rice and broccoli! And it goes both ways. Why won’t everybody just mind their own plate? If you want to show me your way, go ahead and do it, but don’t put me down because I know that I don’t have enough self control to eat one pop tart – I’d have to eat them all. So, instead I chose to stick to whole foods, make my own baked goods in small quantities and skip the hype.

For a fact I know that my body does best, composition-wise, when my carbs are low and fats are high. So keto eggs2this trio was on the menu for today’s lunch and it was splendid! Fats also make me feel satiated and less likely to want to snack mindlessly in between meals. What’s more, when I eat a fatty meal I don’t get the urge to reach for something else right after I’ve had my last bite. In fact, I don’t feel hungry for the next 3-4 hours. With carby meals it’s quite the opposite: I eat the meal and before I even finish it I’m calculating in my mind if there is any more room to eat more. 45 minutes post carb meal and my stomach is growling. So, I’m going to stick with higher fats and lower carbs, which pretty much means no junk. Mostly eggs, salmon, veal, nut butters and leafy green veggies. Do what makes you feel best and forget the rest!   

Macros for this lunch meal are: 343cal, 7c, 24f, 20p. 


Fed up


I’ve heard about this movie  through social media when it was just about to come out in the States and finally was able to watch it myself. I didn’t know much about it, other than the fact that Katie Couric had something to do with it (she is actually one of the executive producers) and that it was pointing out the pitfalls of the current food situation in the States. And, I might add, I’d pretty much watch any food oriented documentary. So I figured that it was another no-brainer analysis of how everything is laden with sugar and we eat too much. I was wrong.

As I was watching it I went from saying to my co-viewer “isn’t this common sense?” to “I can’t believe this is how the government runs in the States!!”. When it comes to American political system, I have to admit that after watching the movie, I had to label myself  “an enlightened ignorant”. But when it comes to food, I am as bewildered as ever that people still believe that fat kills. People still buy into the idea that if they consume a product labeled “low fat” or “no fat” that everything is as it should be, that they are actually eating healthily, regardless of what else is in that product. But how could they not? If even though the government officials know this isn’t so, they can be bribed by the pseudo-food industry into lying to the public in support of the no-fat agenda.

There are many scenes in the movie depicting families that proudly announce that they are doing all they can to eat healthy foods such as low fat this and low fat that and they are surprised that it’s not working. Their kids are exercising and “watching what they eat”, yet the weight not only is not going down, it keeps going up. Now, when you look closer at what it is that they are putting in their carts at the grocery store, you will quickly realize that it’s sugar in all its forms: chips, cookies, puddings, salad dressing, pasta sauces etc. in one word – candy. Now granted, it is low fat, but it’s also high sugar. So, if one eats like this (and we are talking Costco size packaging and not a regular bag for a treat from time to time) and they don’t see results, wouldn’t they try something else? Try changing it up to see if something else gives them better results? Well, the government said that pizza is now considered a vegetable, so what can be better than a vegetable? Is it the government’s fault then, that large percentage of the population is obese? Should the government not be there to protect its citizens and make sure they are well informed? Well, it should, but in the current situation the government’s main objective isn’t making sure we are well. On the government’s agenda right now is money, lots of it and it doesn’t matter where it comes from. And, oh, it comes from whoever has the most of it. If you have it and you are a big corporation making pseudo-foods (or other things like drugs for that matter) and you want them to remain on the shelves of the grocery stores, all you have to do is to wave some green paper with printed numbers on it in front of whoever has a say in the government and they will quickly get rid of that annoying report by the World Health Organization stating sugar should be reduced in the everyday consumption because it is killing us!

This movie, by no means is any sort of revelation (well, except to me, on the bribery going on in the political system). There has been countless of books written and documentaries made on this subject. We have not discovered anything that hasn’t been already discovered. But in a way, it’s another step in the right direction. One more informative movie showing the corruption and the lack of the good intention towards the public. They don’t want  you to get better and be well by means of eating healthy nutritious food. They want you to get sick, if you don’t know any better, so that then you can buy their pills to treat preventable diseases and conditions. So, watch the movie and pass it on to somebody who doesn’t know and who still allows the government to take them by their hand to show them whathigh fat is good for them. And tell them that they mustn’t let that happen anymore, even though it should be the government’s role, right now it can’t.

On that note, I made a cheesy egg bake and    coconut oil pan seared 4oz salmon fillet sprinkled with some chopped green onions and radishes. I do enjoy a hearty fatty kind of meal at least once a week. For the egg bake I usually use a silicone muffin pan to make portioning easy. I put one whole egg in a muffin compartment and add another egg white to fill up the space. Next I’ll add spices and swish it around, making sure I don’t break the egg yolk. For spices I use pink himalayan salt, pepper, smoked paprika, Mrs. Dash or whatever other spices I might have on hand. And on top of all that I’ll add some grated cheese like full fat mozzarella. I’ll also try to swish the cheese with the egg, so that when it all comes out, each bite will have a bit of the melted cheese. As for timing of this beauty, I’m yet to get it right so that the yolk is slightly runny 🙁