I’m trying to replace sugar with monk fruit sugar as I read things like this:

While sugar consumption does not directly cause dementia, it can affect it. As mentioned earlier, consuming too much sugar can lead to health issues that increase the risk of developing dementia. Diets high in sugar have been linked to reduced cognitive functioning and memory problems in older adults.Apr 12, 2023

https://www.pegasusseniorliving.com/blog/can-sugar-cause-dementia/#:~:text=While%20sugar%20consumption%20does%20not,memory%20problems%20in%20older%20adults.

https://thewomensalzheimersmovement.org/8-steps-to-reverse-memory-loss/#:~:text=Eating%20sugar%20and%20refined%20carbs,fold%20risk%20for%20developing%20Alzheimer%27s.

Disclaimer from MLAA: I have not validated the statements in the articles have been scientifically proven but I’m seeing more and more medical articles identifying a connection between Alzheimer’s/dementia and sugar.

They set up nice. I used some chopped salted almonds, but you can use walnuts, coconut or leave the nuts out. I got 18 cookies from a 1/2 recipe, and they have about 11.5 carbs each. Gluten-free, as far as I can tell.

Nena’s No Bake Cookies

Large heavy pot (2 quart size or larger)
Wax paper
Mixing spoon
Spoons

1. Bring to a rolling boil, for 1-3 minutes:
2 cups sugar
4 tbs cocoa powder
½ cup of milk
1 stick of butter

2. Mix in a ½ cup of peanut butter, then remove from heat.

3. Mix in:
2 tsp vanilla
¼ cup chopped nuts (opt)
2 ½ cups of uncooked oats.

Mix well. Drop by spoonful on wax paper. Cool. Store in a covered container

Monk fruit is really working out in my baking, this kind of recipe, chia pudding, and other recipes. I don't bake or boil the chia pudding, just mix it up and let it chill. Very satisfying as a carb free treat.

My husband did the shopping and cooking (well everything) for us for 30 years while I had a stressful, long hours job. I retired 4 years ago and he has had serious health issues since then. So now I do everything and I can only cook simple things. I’ve now built up a repertoire of meatloaf, sloppy joes, Salisbury steak, lentil soup, split pea soup, scalloped potatoes, baked potatoes, mash potatoes, pasta and veggies that I rotate through. I use Impossible or Beyond burger and make big batches so we have plenty of leftovers. Thankfully we both like leftovers. We go out to lunch once or twice a week so we survive. I went all out yesterday and made homemade strawberry short cake with coco whip. Anyway, we both love pudding and I’d like to try a chia pudding recipe. 🙂

It is for single serving, but you can double or even quadruple it. I like vanilla, but you can make it chocolate, top it with berries, or anything that sounds good.

1/2 cup almond milk (or low fat dairy milk)
2 TBS black chia seeds (dry right out of the package)
1-2 TBS Monk Fruit sweetener (Or honey, or other sweetener you like)
1 tsp of vanilla extract

In a small bowl, mix together the milk, sweetener and sweetener. Then add the chia seed, stirring well. Let it rest for up to 10 minutes, and then stir again, to break up any seed clumps. Cover and chill for 4 hours or overnight. Stir before serving.

If you use unsweetened almond milk, and 0 carb sweetener, you get a carb free dessert.

I can do this and I love vanilla! I use almond milk for everything

I like the flavor and texture (reminds me of tapioca pudding) Let me know how you like it