Sunday, January 7, 2018

Lower Carb / Lower Sugar Apple Crumble with "Mock Ice Cream" Topping

This is one of my favorite treats to make on a chilly evening.  Apples are naturally sweet, but the addition of a touch of maple syrup, Monkfruit sweetener and stevia set the balance "just right".  It has all the elements of a traditional apple crisp or crumble with no refined sugars and much less carb count.  

Pop over to my recipe page,  HERE to get the easy printable.

Simmer apples in sweetener, cinnamon and vanilla, until "just" tender.

Meanwhile, mix up the crumble topping!

Whip some cream with stevia and vanilla

 Pop it in the freezer to chill into "mock ice cream"

Evenly distribute apples...

 Top apples with crumble mixture

After crumble has baked, top with "ice cream" and enjoy! :)

Friday, December 22, 2017

The BEST Coconut Flour Chocolate Cupcakes EVER

I adapted these from my favorite chocolate cake recipe, which calls for 2 cups of flour and 2 cups of sugar.  Now that we are eating low carb and sugar free I just had to recreate this recipe.  I can now check that off my "Bucket List". 

Grain Free, Sugar Free, Nut Free...and oh so delicious!  Wow.

Scroll through the pics to see how I assembled them... go to this link to grab my recipes for the cupcakes, ganache and frosting.  Enjoy!

Monday, July 17, 2017

Chocolate Lava Cake - low carb and sugarless - Keto Friendly

Who says you have to cut out yummy treats when you give up sugar?  Not me!  
These delightful treats are made with natural sugar alternatives (Monkfruit, Erythritol and Stevia) and contain NO flour, NO gluten, and are very low in net carbs. 

These individual Lava Cakes are decadent, rich, and lightly sweet.  

NOTE:  These are NOT lowfat, or low calorie, so plan your meal accordingly. ;)

For the printable recipe, please go HERE.  It is for 2 (TWO) servings, and can easily be doubled or tripled.

Whip eggs and sweetener until pale and fluffy...

 Melt the butter and chocolate together...

Combine Hazelnut meal and spices...

 Mix it all together and bake...

Whip up some cream...

Make it look all pretty and enjoy...

Wednesday, June 28, 2017

Sugar Free Chocolate Almond Ice Cream - Keto Friendly

This ice cream exceeded my expectations in taste.  I didn't use an ice cream maker so the texture was not "perfect", but it was still quite creamy.  I'll share how you can get the best texture from "no churn" making.

Natural sugar alternatives often have an "aftertaste" sometimes bitter or minty, so I was really happy when I realized that did not happen here! :)

NOTE:  Plan to make this early enough in the day so that you can enjoy it that night.  Homemade ice cream is not made to last for days on end, it may crystallize a bit if you don't eat it up soon! :)

ALSO, plan to stick around, as this requires some whipping every 30 mins for a few hours as it freezers (unless you use an electric maker).
Here is what I did to get this yummy dessert:

Gather your ingredients:

1 can full fat organic coconut milk (shake to mix)
¼ c. plus 2 Tbsp. organic cacao powder
1 tsp vanilla (divided)
1 pkg. (2 tsp) gelatin
¼ c. boiled water
¼ c. cold water (in a wide bowl or pot)
¼ classic monkfruit sweetener (lakanto)
1 c. heavy whipping cream
¼ tsp. Stevia powder (SweetLeaf Organic)
½ - ¾ c. toasted almonds, slightly crushed

What to do:

Sprinkle 2 tsp. gelatin powder over the surface of your very cold water, don't let it clump, be sure to sprinkle it evenly and lightly over the water.  Let it sit for 1-2 mins to dissolve, then stir in the boiling water and quickly stir in the monkfruit sweetener until almost dissolved.  Set aside.

To a blender add:  Coconut milk, cacao powder, 1/2 tsp. vanilla and gelatin/monkfruit sweetener mixture.  Blend on high until smooth, scrape sides as needed.  It will be very liquid, don't worry. :)

In your stand mixer (or using a handheld or whisk), whip the heavy whipping cream, 1/2 tsp. vanilla and 1/4 Stevia powder until stiff peaks form (but don't over whip!).  Pour a small amount of coconut milk mixture into whipped cream and using a handheld whisk, gently whisk together, continue adding coconut milk mixture a little at a time and whisking gently until it is all incorporated.  Do not add the almonds yet!

**At this point if you are using an ice cream maker you can freeze according to those directions, and stir in the nuts when they tell you. :)

IF you are doing this without a machine, here is what to do. :)  Place in a bowl with a lid that will fit in your freezer.  Set a timer for 30 minutes.  EVERY 30 minutes, remove the bowl and hand whisk it to add air and volume.  Continue to do this until it becomes VERY thick, at which time you can stir in the almonds.  Then let it freeze.  You can continue to stir it every 30 mins until you just can't stir it anymore.  This is what ensures a smooth creamy texture!  


Serving Suggestion:  While there is no sugar in this dessert, no calories from sugar, no glycemic index issues, etc... there are calories and there is fat! :)  Try to enjoy this dessert after a low carb dinner so that you don't have carbs and fat fighting eachother in your body! :)

Tuesday, January 31, 2017

Best Lasagna Ever!

I've been making Lasagna for years, literally YEARS...and never made it right until now.  ;)  This meaty Bechamel sauce is the kicker, and takes this Lasagna over the edge!  It's Soooooo good! :)

Please go to my recipe page for the printable recipe... right HERE

Saturday, May 7, 2016

BBQ Jalapeno Popper Chicken

I absolutely LOVE the Pioneer Woman's BBQ Jalapeno Poppers, but you just can't make a complete meal out of them...well, I could, but for some reason my husband likes to eat meat too :)

I decided to take the general idea of her Popper recipe, stuff it inside the chicken, top with bacon and bbq sauce and then bake it till it got all amazing!  ... and amazing it certainly was!

You will need these things: 

4 skinless boneless chicken breast halves
Shredded cheddar (about 1 cup)
cream cheese 6 oz (softened)
flame roasted and chopped jalapeno, or some chopped green chilis, or adobo chilis, whatever floats your boat (use the amount you and your family will enjoy)
bbq sauce
bacon slices cut in half crosswise
1/4 minced onion

Heat a cast iron skillet over med-high heat and cook bacon until just barely crispy, still slighty pliable though. Remove from pan and set aside.

While bacon cooks, mix softened cream cheese, shredded cheddar, and chopped jalapeno in a medium bowl until well combined.

Saute chopped onion for a few minutes in that luscious bacon grease. ;)  Scoop out of pan leaving drippings behind and stir onions into cheese mixture.  Set aside.

You can see the little extra pieces of "rib meat" trimmed away, you will use that as a topper in a  minute so hang on to that... pay no attention to the "pile" at the top right corner of the cutting board..that's for Stormie (our Boxer). ;)

Preheat your oven to 375.

Cut a slit in top of chicken breast and open out into a "cave" to stuff from the top.  Stuff about 1/8 of the cheese mixture into each chicken breast cave, then add a 1/2 slice of bacon.  Lay a piece of "rib meat" over the bacon and bring up edges.... secure with a toothpick if you need to, but you shouldn't have to.

At this point, I went ahead and popped these in the bacon grease laced cast iron pan

Top with the remaining cheese mixture

Pour some of your favorite BBQ sauce over the top

Cover the skillet with a lid and bake for 35 minutes.  Remove lid and bake 5 more minutes or until chicken test done.  I served this with mashed potatoes, cuz... yum!  I was so excited to eat this that I forgot to photograph it... here is a picture of my leftovers for my husbands lunch. ;)

Saturday, April 23, 2016

Jam Tarts

These little Jam Tarts were SO delicious... absolutely, incredibly delightful... and EASY to make!  Yay!  Who doesn't love that?

This recipe will make about 12-14 tarts... I highly recommend doubling the whole shebang and making enough to make everyone happy. :)

You'll first need to make this quick and super easy 15 Minute Puff pastry (add 1 hour for chillin' time!)

Grab this stuff:

1 C. flour
1/4 tsp. fine salt
10 Tbsp. unsalted HIGH QUALITY butter
1/3 C. ice water

Follow these instructions at "Dessert for Two"   15 minute Puff Pastry

After your Puff Pastry chills, grab the rest of your stuff:

Jam!  I used Polaner all fruit, and what I had on hand was "Orange" (which is basically Marmalade), and seedless Raspberry
1 large egg
1 Tbsp. Whipping Cream
1/3 C. Turbinado Sugar

Heat your oven to 375. 

Grab your favorite Jam!  I used Polaner all fruit, which doesn't have any added sugar.

For best results, I cut the (below) pastry dough into 4 sections, working one section at a time and keeping the remainder in the fridge.

Roll out your portion of dough gently, but thin, about 1/8 inch, or just a tad thicker.  Using a 2 inch cutter, cut 2 rounds per tart.  Cut out the center with a 1 inch cutter of any shape you desire. :)

Place the whole round portion on a parchment lined baking sheet.  Add about 2/3 tsp. Jam... (the amount below is maybe a wee bit too much. ;)  Live n learn.

Use your finger to dab a little water around the edge of the bottom portion, top with the next round, and place the cutout on top in an "offset" fashion.

Whisk the egg and cream in a small bowl, brush over pastries.  Sprinkle with Turbinado Sugar

Now these little beauties are ready for that hot oven...

Bake at 375 for 25 minutes.  Don't worry if some of the jam oozes out... it'll be fine. ;)  Let sit on baking sheet for 2 minutes, remove to rack and cool to room temperature.  Serve at room temperature with tea or coffee. ;)

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