This shortbread recipe is one of my favorites. I love it with essential oil flavors or just plain vanilla. Sometimes I dip half of each cookie in chocolate. I have included the chocolate coating recipe in case you want to do that. It’s a fun option. 😉

Lemon Vitality Essential Oil Shortbread Cookies

Lemon Vitality Shortbread Cookies

2 cups blanched almond flour
½ cup einkorn flour
¼ teaspoon sea salt
¼ teaspoon baking soda
1 tsp xanthan gum
1/3 cup Swerve or Monk Fruit (I always do a blend of 2 natural sweeteners)
½ cup salted butter, melted
1 tablespoon vanilla extract

1. In a large bowl combine almond and einkorn flour, salt and baking soda.
2. In a smaller bowl, mix together Swerve, butter and vanilla
3. Mix wet ingredients into dry
4. Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter
5. Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices
6. Place slices on a parchment lined baking sheet
7. Bake at 350° until lightly golden, 7-10 minutes
8. Cool and serve
Makes 24 cookies

To make Lemon Vitality Shortbread Cookies, use Lemon Vitality Oil

Add 2 or 3 drops of Vitality Essential Oils of whatever flavor you want:
Lemon, Orange, Lime, Lavender, Peppermint, Nutmeg, Cloves, Cinnamon
Adjust drops to desired taste.

Option: Sometimes I dip half of each cookie in chocolate. Here is the recipe I use for the coating:

Chocolate Coating:
4 tablespoons unsweetened cocoa powder
2 ounces food grade cocoa butter
6 Tablespoons Swerve or other sugar substitute
1/4 teaspoon stevia concentrated powder
1 teaspoon vanilla extract

In a chocolate melter or double boiler, melt all chocolate coating ingredients together. Dip cookies in the chocolate halfway covering the cookie.

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I don’t know about you but, with all the stress going on with covid 19 quarantine, I have been struggling with emotional eating. I have been trying to keep healthier options around for better choices. This Chocolate Mint Fudge Squares recipe really filled the bill for me. Normally I don’t follow a recipe for this one but, since several people have asked me for a recipe, I thought I would put together some basic directions. It’s an easy one to change up in all kinds of ways.

I make several flavors of low carb fudge using coconut butter or nut butter as the base. This one is chocolate mint squares. I added cocoa butter to this recipe to make it set up firmer, like a candy bar. I usually do that when I am using chocolate.

Keto Chocolate Peppermint Fudge

Chocolate Mint Fudge Squares

Coconut Butter Base
1 cup raw coconut butter Sometimes I use coconut manna. I think it’s the same thing. Not sure. 😉
2 ounces cream cheese
3 TBS monk fruit or other natural sweetener of choice
Several drops liquid stevia
1 tablespoon vanilla extract
1/4 teaspoon salt

2 ounces cocoa butter
1/4 cup cocoa powder
2 or 3 drops of Peppermint Vitality Essential Oil.
Other essential oil flavors that go well with chocolate: cinnamon, orange, tangerine, lemon

I always mix 2 sweeteners. I tend to prefer less sweetness so I taste to get the level of sweet I like. Add more sweetener so get the level of sweetness you like.

In a mixing bowl, add coconut butter (or other nut butter) and cream cheese. Let it sit at room temperature until softened.

Add cocoa powder, vanilla and salt.
Melt the cocoa butter and slowly pour it into the coconut mixture. Mix until combined.

Pour the mixture into 8 inch square pan lined with parchment paper.
Refrigerate for an hour or so when using cocoa butter. This allows easier cutting into squares.

I slice the fudge in long strips, then, cut the first strip into squares. Next, with scissors, cut the parchment paper so the fudge stays sitting on the paper. Repeat with all the strips. This allows them to be stacked in a container in the fridge.
Return to the fridge until its completely set.

Chocolate Peppermint

Use peanut butter or other nut butters using this same recipe. Chocolate peanut butter fudge is another really tasty treat.

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Granola bars are a quick, on the go food but usually the ones you buy are full of sugar and things that are not so healthy. This recipe is a healthier option.

One thing I like about granola and granola bars is that you can use whatever nuts and dried fruits you want. Just substitute with whatever you have on hand.

1 1/2 cups mashed ripe banana (about 3 bananas)
2 cups old-fashioned oats
1 cup almonds
1 cup walnuts
1/2 cup Golden flaxseed meal
1/4 cup unsweetened dried wolfberries
1/3 cup sugar-free chocolate chips
1/4 cup melted butter or coconut oil
1/4 cup Swerve or other natural sweetener
1/2 teaspoon salt
2 tsp. pure vanilla extract
1–2 drops cinnamon essential oil
2 large egg whites

Preheat the oven to 250 degrees. Line a large baking sheet with parchment paper.

In a large bowl, mash the bananas until smooth. Stir in the vanilla and cinnamon essential oil.

In a food processor, pulse almonds and walnuts intermittently, until most of the nuts are in chopped into large pieces.

Add the oats, sunflower seeds, Swerve, golden flaxseed meal Pulse just until everything is mixed well. Don’t over-process! Most of the seeds should be intact.

Add banana mixture and pulse to mix. Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too. Add chocolate chips.

Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly.

Spoon and press mixture into a prepared baking dish.

Bake for 25–30 minutes until firm and lightly golden along the edge. Place dish on cooling rack for 10 minutes; then lift the bars out by lifting the parchment paper. Place granola slab on a cooling rack, and allow to cool.

Slice into bars, and enjoy!

NOTE: These bars will keep longer if stored in an air–tight container or bag in the fridge or freezer.

These days I have been sticking pretty seriously to a Keto diet because of serious health issues. My tastes generally run toward the crunchy salty, but there are some days you just need something to satisfy the sweet tooth. These cookies are really yummy plain or with a bit of cream cheese spread on top.

Keto Low Carb Cinnamon Butter Cookies


1 3/4 cups Almond Flour
1/4 cup Coconut Flour
1 tsp xanthan gum
1/2 cup Monkfruit or Swerve sweetener (I like to use half Swerve and half other sweetener)
1/2 cup salted butter
1 tsp vanilla extract
2 tsp ground cinnamon
5 drops Young Living Cinnamon Vitality Essential Oil


Pre-heat oven to 300

Cream the butter and sweetener until light and fluffy. This is very important for a good cookie texture. Cream your butter and the sweetener with your mixer for about 10 minutes, scraping the bowl 2-3 times to make sure any streaks of butter are combined.

Add remaining ingredients and mix until well combined.

Roll into 16 balls. I like to flatten and shape them but you can place the balls, then press with a fork. Place on a parchment paper lined cookie sheet.

Place in the oven and bake for 15 minutes. If you want a softer cookie, take them out around 12 minutes.
Cool on a wire rack.

Nutrition Information for Keto Cinnamon Butter Cookies Recipe:

1 serving (1 cookie)

Calories: 140
Total Fat: 14g
Sodium: 49mg
Carbohydrates: 4g Dietary Fiber = 2g Net Carbs= 2g
Dietary Fiber 2g
Sugars: 1g
Protein: 3g

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This is a Basil Spinach Pesto recipe you can use with pasta, on bread or sandwiches, salads, chicken or whatever you choose.

4 cups spinach leaves, washed
1/4 cup of walnuts or pine nuts
1 clove of garlic, peeled
1 teaspoon sea salt
1/8 teaspoon black pepper
1/4 cup Parmesan cheese
1/4 cup extra-virgin olive oil
2-3 drops Basil Vitality Essential Oil

Combine all ingredients in a food processor.
Mix until combined. Scrape sides to get all the spinach leaves, if needed.
Store in airtight glass jar.

You could also freeze this pesto sauce in an ice cube tray. Just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. If you freeze the pesto, omit Parmesan cheese and add after thawing.

Einkorn Basil Vitality Pesto

Basil Spinach Pesto Pasta

9 oz Einkorn Rotini Pasta
1 small clove garlic
1/4 cup pine nuts
1 cup Grated Parmesan Cheese
3 tbsp Basil Spinach Pesto (or to taste)
1/4 cup olive oil
2 drops Young Living Lemon Vitality Essential Oil

Cook the pasta in the boiling, salted water according to directions.
Drain and transfer to a large bowl. Add the pesto, Lemon Vitality Essential Oil and toss.
Taste for salt and pepper, and add a drizzle of oil, if you like.

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