These Monster Cookie Bites are super easy and fun to make if you have kids who want to help in the kitchen! You can customize the ingredients to make them work for your likes!

HERE’S WHAT YOU NEED TO MAKE THESE MONSTER COOKIE BITES?
​These gluten free monster cookie bites only require a few ingredients. You can also customize them based on what you have in your pantry or what you are craving most! 

You will need the following:

1 Cup of Purity Protocol Oats
2/3 Cup of Sun Butter or Peanut Butter
1/3 Cup of Enjoy Life Chocolate Chips
1/3 Cup of Chocolate Covered Nut Candies such as MnMs, Chocolate Covered Caramel Candies or other chocolate covered candies you enjoy!

Here are some of my other favorite ingredients to add to these: Crushed gluten free pretzels, crushed gluten free cookies, peanut MnMs, peanut butter MnMs, dark chocolate cut into chunks, dried cranberries, and other dried fruit.

WHY DO I USE PURITY PROTOCOL OATS?
​I personally choose to use purity protocol oats because I think they are safer for people with Celiac Disease to consume. Purity protocol oats are not farmed in shared fields and shared farming equipment. Mechanically separated oats could be farmed on the same field and use the same equipment as wheat, barley, or rye but use a machine to remove any grains that are not oats. You can read about this more here.

HERE’S HOW TO MAKE THESE NO BAKE COOKIES.
​
​This is why this recipe is super easy! 
Chop any candies that you want into smaller pieces. I recommend chopping up MnMs or things of that size. 
Add all ingredients into a bowl. This is one activity most kids love to do! Dump ingredients into a bowl.
Mix everything together.
Use a cookie scoop or your hands (using your hands are a little messier) to scoop the mixture into balls. 
Plop them on a baking sheet lined with parchment paper. 
Refrigerate them for 30 minutes or longer.
Store them in an airtight container.
Enjoy!

INGREDIENTS

• 1 Cup of Purity Protocol Oats
• 2/3 Cup of Sun Butter or Peanut Butter
• 1/3 Cup of Enjoy Life Chocolate Chips
• 1/3 Cup of Chocolate Covered Nut Candies such as MnMs, Chocolate Covered Caramel Candies or other chocolate covered candies you enjoy!
• Here are some of my other favorite ingredients to add to these: Crushed gluten free pretzels, crushed gluten free cookies, peanut MnMs, peanut butter MnMs, dark chocolate cut into chunks, dried cranberries, and other dried fruit.
• 
  
  

INSTRUCTIONS

1. This is why this recipe is super easy!
2. Chop any candies that you want into smaller pieces. I recommend chopping up MnMs or things of that size.
3. Add all ingredients into a bowl. This is one activity most kids love to do! Dump ingredients into a bowl.
4. Mix everything together.
5. Use a cookie scoop or your hands (using your hands are a little messier) to scoop the mixture into balls.
6. Plop them on a baking sheet lined with parchment paper.
7. Refrigerate them for 30 minutes or longer.
8. Store them in an airtight container.
9. Enjoy!

Here are a few more recipes to make with your kids in the kitchen:
Apple Nachos

Healthier Mac N Cheese


I hope love these super easy no bake monster cookie bites! I love to make them in the summertime because they don’t require me to turn on the oven! Especially since I live in AZ!
You may have visited my booth at the Nourished Festival and seen the video of this recipe there! Thanks for stopping by! 

Super Easy No Bake Monster Cookie Bites
prep time:  5 MINUTES
additional time:  30 MINUTES
total time:  35 MINUTES

These super easy no bake Monster Cookie Bites are delicious and fun to make with kids in the kitchen! You can customize the ingredients based on what you have in your pantry! 


Ingredients

• 1 Cup of Purity Protocol Oats
• 2/3 Cup of Sun Butter or Peanut Butter
• 1/3 Cup of Enjoy Life Chocolate Chips
• 1/3 Cup of Chocolate Covered Nut Candies such as MnMs, Chocolate Covered Caramel Candies or other chocolate covered candies you enjoy!
• Here are some of my other favorite ingredients to add to these: Crushed gluten free pretzels, crushed gluten free cookies, peanut MnMs, peanut butter MnMs, dark chocolate cut into chunks, dried cranberries, and other dried fruit.
• 
  
  
  

Instructions

1. This is why this recipe is super easy!
2. Chop any candies that you want into smaller pieces. I recommend chopping up MnMs or things of that size.
3. Add all ingredients into a bowl. This is one activity most kids love to do! Dump ingredients into a bowl.
4. Mix everything together.
5. Use a cookie scoop or your hands (using your hands are a little messier) to scoop the mixture into balls.
6. Plop them on a baking sheet lined with parchment paper.
7. Refrigerate them for 30 minutes or longer.
8. Store them in an airtight container.
9. Enjoy

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

​

​Hey there! Valentine’s Day is coming up and what better way to celebrate than with gluten free and keto brownies!

HERE’S THE INGREDIENTS TO MAKE THESE KETO BROWNIES:

1 c Almond Flour
1/2 c Cocoa Powder
1 TSP Baking Powder
A Pinch of Salt
1/2 Cup Butter
2 Eggs
2/3 c Granulated Erythritol, monk fruit or swerve
1 TSP Vanilla Extract

HERE’S HOW TO MAKE Keto Brownies:

1. Preheat oven to 350°F.
2. Grease an 8-inch pan or line it with parchment for easier removal. I used a brownie pan to get all the edges crispy and recommend one if you have it.
3. Add all the ingredients to a medium sized bowl or stand mixing bowl.
4. Mix to combine.
5. Spread evenly in the pan and smooth it down.
6. Bake for 15-20 minutes. Watch them so they don’t burn.
7. Take them out of the oven and let them cool so they firm up.
8. Serve with chocolate dipped strawberries, I have a recipe for it here if you desire 

​If you purchase something using my link, I will receive a small commission. Thank you! Here are my policies and disclosures 

Can you have almond flour on keto?

Yes! I use it all the time, and it’s very popular because it is low carb. I also like the flavor of almond flour. It’s a great keto substitution.
​
​
PIN NOW and make it later:

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:

GLUTEN FREE FATHEAD DOUGH CINNAMON ROLLS with Cream Cheese frosting– a great breakfast for Valentine’s Day.

HOMEMADE GLUTEN FREE VANILLA EXTRACT– we need it to make this recipe and I love making my own!

GLUTEN FREE- KETO CHOCOLATE CHEESECAKE STRAWBERRY TRIFLE– for a different keto-friendly dessert with chocolate and strawberries.


​WATCH THIS:

​prep time: 10 MINUTES
cook time: 15 MINUTES
total time: 25 MINUTES

​These delicious brownies are great for Valentine's Day or any day in my opinion!

Ingredients

• 1 c Almond Flour
• 1/2 c Cocoa Powder
• 1 TSP Baking Powder
• 1/2 TSP Salt
• 1/2 Cup Butter
• 2 Eggs
• 2/3 c Granulated Erythritol, Monkfruit or Swerve
• 1 TSP Vanilla Extract

Instructions

Preheat oven to 350°F.
Grease an 8-inch pan or line it with parchment for easier removal.
I used a brownie pan and highly recommend it for crispy edges all around if you have one.  
Add all the ingredients to a bowl or your stand mixer.
Mix to combine.Spread evenly in the pan and smooth it down.
Bake for 15-20 minutes.
Watch them so they don’t burn.
Take them out of the oven and let them cool so they firm up.
Serve with chocolate-dipped strawberries or other keto desserts of your choice.



© Michelle Bock

I hope you enjoy your keto brownies as much as we do!

As Always,

Best Wishes for Gluten-Free Dishes!

XO,

​Michelle

These gluten free double chocolate banana muffins are a great way to use up over ripe bananas!  So chocolaty and delicious! 

These double chocolate banana muffins are the answer to overripe bananas! If you have a bunch of bags of frozen bananas in your freezer these are the perfect recipe to use them up!

I always seem to have bananas on hand that ripen too fast… or we eat them too slow… however you want to look at that!

There are other variations of this recipe you could make as well. If you don’t want double chocolate, use a vanilla cake mix and add nuts or chocolate chips. Create your custom muffin with your imagination!


What Do I Need To Make These Double Chocolate Banana Muffins?

You will need 4 overripe bananas….. I like to freeze them first so they smush easier, but you can use fresh ones too.
One gluten free chocolate cake mix.
1 Cup of Gluten free chocolate chips.
1 TSP Vanilla.
A little water if the mix is too dry… Start with 1 TBSP.
1 TSP Cinnamon.
1/8 TSP Cayenne Pepper. More if you like it spicy!
That’s it! Very few ingredients. Super Easy!
Add all of the ingredients to a bowl and mix it up! Bake at 350 degrees for about 30 minutes, or until a knife comes out clean. Store in the fridge. 


Why I Like Frozen Overripe Bananas:I like using frozen overripe, peeled bananas because they produce a little more syrupy liquid when they are thawed and I think it makes the banana muffins or banana bread more delicious!

Here’s how I like to mash my bananas:

Peel them and put them in a ziplock bag. Freeze them. When you are ready to make these double chocolate banana muffins, thaw them. When they are thawed, smoosh them between your fingers! Boom-smashed bananas!

When I was making this recipe I was thinking of my girls who are both in college. They have limited storage in their kitchen, so it would be easier to make muffins out of a cake mix rather than have baking powder, gluten-free flour, sugar, etc. Plus this makes it super easy! The added chocolate chips are because of them too! Haha!

​
Pin These Chocolate Banana Muffins Now Make Them Later!

If you like these gluten free double chocolate banana muffins you might also like:

Gluten Free Breakfast Pizza

Gluten Free Breakfast Egg Roll Ups


I made these live on Instagram and Facebook, in case you want to watch me make them so you can see truly how easy they are to make! I am excited to see what variations you make with this recipe! Comment back to let me know!


​Here is the Video:

Now on to the printed recipe… These ingredients are awesome to keep on hand in case of last-minute guests or you are hankering for a delicious, moist (even though I really don’t like that word) chocolate treat!


Double Chocolate Banana Muffins
Use up your overripe bananas in this super simple recipe!

INGREDIENTS  

• 1 Box of Gluten-Free Chocolate Cake Mix
• 4 Overripe bananas- even better if they are frozen
• 1 TSP Vanilla
• 1 TSP Cinnamon
• 1/8 TSP Cayenne Pepper
• 1 Cup Chocolate Chips

INSTRUCTIONS 

• If your bananas are frozen, thaw them out.
• Smash the bananas.
• Add the rest of the ingredients in a bowl and mix to combine.
• If the mixture is too dry, add 1 TBSP of water at a time until the desired consistency is achieved.
• Scoop into greased muffin tins.
• Bake in a 350-degree oven for about 30 minutes.
• Stick a knife in one and if it comes out clean they are ready!
• Enjoy!

I hope you enjoy these Double Chocolate Banana Muffins!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

​Michelle

This keto chocolate cheesecake trifle comes at the perfect time for Valentine’s Day!  It is fast to make and delicious!  Plus you don’t have to break your diet by eating it!  I made this recipe ketogenic so it would be a part of the ketogenic eating plan I have been following.  I am not exactly sure how many carbs are in it but I am guessing around 7 – 10.  That’s a little high but it is dessert and not to be eaten every day.

I used pretty red champagne glasses to layer this keto chocolate dessert in that I found at Ross for fifty cents!  Super great deal!  You can put this in any pretty dish you have and layer it.  It’s very filling so you don’t need a whole lot at a time.  This is filled with delicious fat from the whipped cream and cream cheese.  So YUMMY!

I love that it’s no bake and easy to assemble.  You could make the chocolate cheesecake and whip cream ahead of time and assemble later.  It is an easy dessert that looks like it took a lot of time and is fancy.  Super sexy for date night or any romantic dinner.  It would be a delicious dessert to go along with my lamb roast!


Keto Chocolate Cheesecake Strawberry Trifle
Delicious low carb dessert!
​Layered chocolate cheesecake and whipped cream with strawberries. Yummy!

SERVINGS 6INGREDIENTS  

• 1 pkg cream cheese at room temperature
• 1 cup Swerve confectionary sweetener for chocolate cheesecake
• 1/3 cup Unsweetened cocoa powder for chocolate cheesecake
• 1 TSP vanilla for chocolate cheesecake
• 2 cups heavy cream for whipped cream
• 1/3 cup Swerve confectionary sweetener for whipped cream
• 1 tsp vanilla for whipped cream
• 5 Strawberries sliced with green removed
• 1 tsp swerve to sprinkle over strawberries

INSTRUCTIONS 

• Whip the cream in a mixer until stiff peaks are formed.
• Add vanilla and sweetener. Whip until blended.
• Set whipped cream aside.
• Put cream cheese in a mixer with the flat beater attachment for mixing attached. Beat until lumps are out.
• Add cocoa powder, sweetener and vanilla. Mix until blended.
• Add in almost all of the whipped cream. Reserve enough whipped cream to make the layers and topping.
• Mix until chocolate and whipped cream are mixed.
• Cut up strawberries and put in a bowl. Sprinkle with swerve so they will release their juices.
• Layer the chocolate mixture in a glass. Add a few strawberries. Layer the whipped cream. Repeat until your glass is full.
• Top with whipped cream and a couple of strawberries.
• Refridgerate and enjoy!

I hope you love this recipe as much as we do!  It’s always fun to be able to have dessert every once in a while even when you are not eating sugar.  This really hit the spot and I was surprised at how sweet the strawberries tasted after not having them in a while! 


As Always,

Best Wishes for Gluten Free Dishes!
​
XO,
Michelle

​

​Gluten Free Flourless chocolate cake is one of my favorite desserts! I love this version because I can cook it in my instant pot or pressure cooker!

This gluten free flourless chocolate cake is dense and delicious.  Only three ingredients and you are ready to whip this together!  I cooked it in my instant pot.  I bought a 7 inch springform pan and it fits perfectly inside on top of the wire rack.  This allows you to add a small amount of water below the rack so your chocolate cake doesn’t get wet.  Put the finished cake in the fridge for a few hours and you are ready to eat!  I like to sprinkle the top with powdered sugar before serving it.  It is delicious paired with berries too!  So yummy!

IS GLUTEN FREE FLOURLESS CHOCOLATE CAKE LIKE FUDGE?

I have been asked this before and my answer is no.  I don’t really like fudge.  It is always to sweet and sticky for me.  However, this cake is not as sweet, especially when you use dark chocolate!  You can use milk chocolate or a mixture of chocolates to make this cake.  But, my favorite is dark chocolate!  

TIPS AND OPTIONS:

You can also make this flourless chocolate cake recipe in the oven using a baking dish and a Springform pan wrapped in foil.  Then you add water to the baking dish making a water bath to cook the cake in.  Just in case you still want to make this recipe but don’t own an Instant Pot or a Pressure Cooker! 

Instant Pot Flourless Chocolate Cake
Dense and delicious flourless chocolate cake.

SERVINGS 6 people

INGREDIENTS  

• 1 lb Gluten Free Dark Chocolate I used Guittard 74% Baking Wafers
• 8 Large Eggs
• 1 Stick Kerry Gold Butter if you don't use Kerry Gold it is 2 regular sticks of butter. 

INSTRUCTIONS 

• Cut out a circle of parchment paper to fit in the bottom of your springform pan. (7 inch if you are using an instant pot) Spray oil the sides of the pan.
• Whip your eggs until they double in size. They look very airy. If you use a stand mixer you can start the eggs and move on to step three while they are getting fluffy.
• Melt the butter and chocolate in the microwave or over a double boiler. Start off with 1 minute in the microwave, then stir. Add 30 second increments until it is velvety smooth.
• Once eggs and chocolate butter mixture are ready, start incorporating them together. Mix 1/3 eggs into chocolate and fold in so you don't flatten the eggs. Keep going until they are all mixed together.
• Pour into your springform pan.
• Cover cake with foil.
• Place your wire rack in the instant pot. Pour in about 1/2 cup of water into the bottom. Place the springform pan on top of the wire rack.
• Set your pressure cooker to high for 30 minutes. After it has cooked release the steam and open.
• Place the springform pan into the fridge to cool.
• Once cool, release the spring and plate your cake. You can dust with powdered sugar, top with berries or enjoy it with a glass of cabernet or a cup of coffee:)

IF YOU LIKE THIS CHOCOLATE CAKE RECIPE YOU MIGHT ALSO LIKE:

Gluten Free Ooey Gooey Butter Cookies

Gluten Free Black Forest Cake

I like other desserts, however this is one I always go back to! 

As Always,

Best Wishes for Gluten-Free Dishes!
​
XO,
​
Michelle

Gluten free black forest cake is really rich and delicious!  I used a cake mix for the chocolate cake to save time, but you can make it from scratch!  Homemade whipped cream totally made it even more delicious! ​

GLUTEN FREE BLACK FOREST CAKE:

This deliciously rich cake is right in time for a fancy Valentine’s dinner! I made this for my Dad’s birthday Feb 2nd  It is fairly easy to assemble once you have all of the parts ready! I used real whip cream and shredded dark and milk chocolate bars. There are no calories in this baby! Haha! I hope you enjoy this decadent cake!

HERE’S WHERE IT CAME FROM:

Wikipedia says: The dessert is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries. This is the ingredient, with its distinctive cherry pit flavor and alcoholic content, that gives the dessert its flavor. Cherries, cream, and Kirschwasser were first combined in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, cookies / biscuits and cream (but without Kirschwasser) probably originated in Germany.

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE THESE:

Boozy Balls– Cake balls with alcohol (or you can make it without alcohol)

Port Poached Pears

Chocolate Covered Strawberries


I hope you have a Happy Valentines Day!!!

Black Forest Cake
Decadent cake with real whip cream and dark and milk chocolate! Yum!

COURSE Dessert

SERVINGS 8 people

INGREDIENTS  

• 2 packages gluten free chocolate cake mix I used imagine brand. 
• 2 cups heavy cream whip in mixer and add vanilla and powdered sugar.
• 1 tsp vanilla add to whip cream.
• 1/4 cup powdered sugar add to whip cream.
• 1 jar cherry pie filling
• 1 pkg milk chocolate bar make sure it is gf- shred it and set aside
• 1 pkg dark chocolate bar make sure it is gf- shred it and set aside

INSTRUCTIONS 

• Bake chocolate cakes according to the package and let cool.
• Whip the heavy cream and add vanilla and powdered sugar. Set aside.
• Prepare to assemble your cake. I put pieces of parchment paper around the cake stand where the cake will sit so it is easier to clean up spills after.
• Place the first cake on the stand. I put it upside down so the middle is flat. Put a layer of whip cream over the cake.
• Put cherry pie filling over the cream and cake. Put the second cake on top of that. It is starting to look delicious!!!
• Cover the cake with whip cream. You can smooth it on with a cake decorating blade or pipe it onto the cake.
• I created a little whip cream boarder around the top of the cake to hold in the cherry pie filling. Put pie filling onto the top of the cake.
• Put large shreds of chocolate onto the top of the cake.
• Sprinkle finer shreds of chocolate along the sides of the cake.
• Pull out the parchment paper and clean up the cake stand. Enjoy!!

As Always,

Best Wishes for Gluten-Free Dishes!
​
XO,
​
Michelle