Category: Dessert

Fall Porridge

Fall Porridge

Some mornings I feel like making something a little different for the kids. They will only eat eggs for so many days in a row, and I like experimenting on them. 🙂 This porridge is quick and easy, with only a minimal amount of work required.

If you have leftover pumpkin, it’s so great to freeze in small containers or an ice cube tray for later. I’ve been keeping it around in cubes for fall.

Ingredients:

1/2 cup pecans, chopped or ground

1/4 cup almond meal or flour

1/4 cup pumpkin puree

1/4 cup almond (or other) milk

7-10 stevia drops

Dash of salt

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1 tbsp maple syrup or alternative (I use Lakanto Maple Flavored Syrup)

Directions:

1. In a small pot combine almond flour, pumpkin, pecans, and almond milk and simmer.

2. Add stevia drops, salt, cinnamon, and pumpkin pie spice. Stir and allow to simmer for another minute.

3. Stir in maple syrup. Remove from heat.

Serve with whipped cream or a drizzle of kefir for a hearty, fall inspired breakfast or satisfying dessert.

Mini Apple Pies

Mini Apple Pies

I never liked apple pie as a kid. Any time I tried it something about the texture of the apples was never quite right to me. They would be partially crunchy still and half gooey

Ingredients:

This apple filling 

4 oz cream cheese

1 cup mozzarella cheese

1 egg

1/4 cup granular swerve

4 tbsp coconut flour

1 1/4 cup almond flour

1 tbsp cinnamon

Dash of salt

Directions:

1. Preheat oven to 400°. Make apple filling.

2. In a large microwavable mixing bowl, combine mozzarella and cream cheese. Microwave for 30 seconds to a minute, until cheese begins to melt.

3. Remove from microwave and vigorously stir with fork.

4. Add egg and stir.

5. Add swerve, cinnamon, salt, coconut flour, and almond flour. Mix together until doughy. You will need to knead with your hands towards the end.

6. Using a folded piece of parchment paper and rolling pin, pull a small ball of dough out. Roll the dough into a rectangle shape about 1/4 inch thick.

7. Spoon a large spoonful of apples into the middle. Using the parchment paper, fold the sides of the dough over the apples, enveloping them in a pouch. Set aside on baking sheet with parchment paper.

8. Repeat steps 6 and 7 until dough is used up.

9. Bake for 20 minutes.

10. Enjoy.

Keto Mocha Chip Frappuccino

Keto Mocha Chip Frappuccino

It’s been so long since I’ve been to Starbucks that I don’t even know if these are available anymore, but 10 years ago this was my favorite. I have finally found an amazing, healthy recipe to replace the insanely high sugar original.

Ingredients:

1/4 cup ice

1/4 almond milk

1-2 tbsp heavy whipping cream

15-20 drops stevia

1/2 tbsp moringa greens powder

1 scoop chocolate ketone powder OR 1 tbsp cocoa powder

1/2-1 tbsp instant coffee or 1/4 cup strongly brewed coffee

Water to top

1 tbsp stevia chocolate chips, crushed (optional topping)

Directions:

1. Dissolve instant coffee in a small amount of hot water. You can also use brewed coffee.

2. Put ice in bottom of blender/bullet cup.

3. Pour cream over ice.

4. Add remaining ingredients to cup.

5. Blend until smooth. Garnish with chocolate crumbles.

T-Rex Treats (low carb chocolate)

T-Rex Treats (low carb chocolate)

These buttery, chocolatey gems were inspired by Dinosaur Week, and they’re unreal! Seriously unlike anything else, the texture of the cashews and the cashew coating combines perfectly with the chocolate and “blood” drizzle. My husband came in afterwards and said, “hey, cool, it looks like meat, bones, and blood!”

These are sure to satisfy any carnivore’s sweet tooth.

Amounts vary depending on your molds. If you don’t have molds for this you can pour in a tray and cut into squares.

Ingredients:

For the Filling:

1/2 cup cashews

1 stick of butter

1/2 cup confectioner’s swerve

10-15 drops of red food dye

For the Chocolate:

1/4 cup cocoa powder

1 tbsp coconut oil

1/4 cup butter

1/2 cup confectioner’s swerve

1 tbsp heavy whipping cream

1/4 tsp vanilla

1 tbsp moringa greens powder (optional)

a tiny amount of emulsifier such as xanthan gum (optional)

For the Drizzle:

20 drops red food dye

1 tbsp cocoa powder

4 tbsp butter

20 drops liquid stevia

Directions:

  1. Melt the butter for the filling in the microwave, about 30 seconds. Add swerve and red food dye.
  2. Stir the cashews into the pinkish red butter mixture. Spoon into molds or scatter in a greased tray.
  3. Melt the coconut oil and butter for the chocolate in the microwave. Add heavy cream and vanilla and whisk with a fork.
  4. Add swerve, cocoa powder, and greens powder and whisk until combined.
  5. Pour over cashew mixture evenly. Place in refrigerator or freezer and allow chocolate to set.
  6. For the red “blood” drizzle, melt butter in microwave, 10-15 seconds. Add red food dye.
  7. Add cocoa powder and liquid stevia.
  8. Remove chocolate from refrigerator once it has set. Remove chocolate from molds/tray. Drizzle red chocolate on top and serve.
Quick Pancake Mix (grain-free)

Quick Pancake Mix (grain-free)

Ingredients:

1 1/2 cups almond flour

1/2 tsp baking powder

1/4 tsp salt

1 egg

1 tbsp heavy whipping cream

1/2 cup almond milk

1/4 tsp vanilla

1/2 tbsp cinnamon

Directions:

1. Whisk ingredients together well with a fork or whisk.

2. Using a container with a pour spout or large spoon, pour onto griddle or nonstick pan. Cook on medium heat until batter becomes bubbly throughout.

3. Flip and cook 1-2 more minutes. Remove from pan.

We usually just top these with butter, but the possibilities are vast–you can use whipped cream, fruit, maple syrup, honey, or cinnamon butter!

Prehistoric Peanut Butter Cookies

Prehistoric Peanut Butter Cookies

Karissa is going through a huge dinosaur obsession, and if you ask me that calls for a fun cookie recipe! When I think of dinosaur times, I think mud, rock, brown and earthy and dark. It logically follows that peanut butter and chocolate would fit into this mindset, right? RIGHT?!

Anyway, onto the cookies. They’re great, and only 4 ingredients!

Prehistoric Peanut Butter Cookies

Ingredients

  • 1/2 cup chocolate chips I use Lily's stevia chips
  • 1/2 cup erythritol swerve
  • 1 cup peanut butter sugar free natural
  • 1 egg

Instructions

  1. Preheat oven to 350. In a mixing bowl, combine ingredients until smooth.

  2. Place parchment paper on baking sheet. Roll batter with your hands into balls about 1 inch wide. 

  3. Place balls on parchment paper and mash flat with fork. Bake for about 30 minutes.

  4. Allow to cool and enjoy with a nice glass of almond or cashew milk.

 

 

 

Lemon Raspberry Crumble

Lemon Raspberry Crumble

My kids love berries, I love berries. We all love berries. Sometimes you just gotta have some berries.

Disclosure: some of the supplies linked are affiliate links, meaning that, at no additional cost to you, I will receive a commission if you use this link to make a purchase. As an Amazon Associate I earn from qualifying purchases.

Ingredients:

For the crust:

3 cups almond flour

1/4 tsp baking powder

1 egg

1 stick of butter (1/2 cup)

1/2 cup granulated Swerve

1/4 tsp lemon extract

dash of salt

Raspberry Filling:

16 oz raspberries

1/4 cup granulated Swerve

1 tbsp butter

Crumble Topping:

4 tbsp butter

1/2 cup almond flour

dash of salt

1/4 cup granulated swerve

1/4 tsp lemon extract

Directions:

  1. Preheat oven to 400°.
  2. In a large mixing bowl, melt butter. Add egg and lemon extract and whisk with a fork. Add dry ingredients and combine well. 
  3. Line a small baking pan with parchment paper or grease with butter. Flatten batter mixture into the bottom of the pan evenly. Bake for 15 minutes. 
  4. In a small pot, combine butter, swerve, and raspberries. Cook for 10-15 minutes to remove some of the water and create a syrup.
  5. In your mixing bowl, melt butter. Add lemon extract, swerve, almond flour, and salt.
  6. Remove raspberries from heat and allow to cool a little bit. Remove crust from oven. Once the raspberries have cooled a little bit, pour over crust. 
  7. Add crumble mixture over the top. Bake for 15 minutes. 
  8. Remove from oven and allow to cool. Enjoy! 
Easy Whipped Cream

Easy Whipped Cream

Sometimes you need a quick and easy whipped cream recipe–whether it’s for a quick fatty snack, perfect pumpkin pie, or to top off a delicious keto frappuccino.

So here it is! This recipe is 4 ingredients and whips together in a magic bullet or similar blender so fast it’s unbelievable.

Ingredients:

1/2 cup heavy whipping cream

A sprinkle of cream of tartar

1/4 tsp vanilla

15-20 drops of stevia

Directions:

1. Combine ingredients in magic bullet or other blender and blend. With the bullet it takes about a minute (this can vary). Watch it, though. It will thicken to a nice, creamy consistency–you can sometimes hear it change when whipping, but you don’t want to blend it for so long that it separates.

2. Enjoy your whipped cream!

Low Carb Gummies

Low Carb Gummies

One thing that’s easy to miss when you go low carb or sugar free is candy. There’s something uniquely satisfying about biting into a chewy, soft gummy bear that doesn’t compare to much else.

The good news is that these treats are easy to make at home and can pack quite a nutritional punch! These are great treats to keep in your fridge for summer when you or the kids might want a quick sweet treat that is healthy.

 

Low Carb Gummies

Author Kristy

Ingredients

  • 1/2 cup gelatin I like Great Lakes orange label
  • 1/4 tsp Himalayan salt
  • pinch cream of tartar
  • 20 drops liquid stevia
  • Flavoring I used Tazo passion tea and some lemon juice
  • 1 cup hot water
  • 1/2 cup cold water

Instructions

  1. Steep herbal tea in hot water. In a separate cup, pour gelatin, salt, and cream of tartar. Add cold water to gelatin mix and whisk with fork until evenly dissolved. The mixture should start to bloom, becoming a gooey mass. 

  2. Once your tea is steeped, remove the tea bags. Pour into the cup with gelatin mixture and whisk with fork. It will take a minute or two for it to dissolve. Add liquid stevia. Taste to make sure you like the flavor (otherwise you won’t want to eat them!)

  3. Place your silicone molds on a flat tray. Carefully fill your molds with a spoon or dropper. I filled six whole molds with mine, but the kids ate the gummy bears before I got a chance to take pictures. Once your molds are full, place them in the refrigerator. If you don’t have silicone molds, you can simply pour into a Tupperware or Pyrex dish and let set.

  4. Remove from the fridge and take out of the molds or, if you used a dish, cut into small squares. Store in the fridge in an airtight container for 1-2 weeks. 

I originally posted this on Instructables:

https://www.instructables.com/id/Low-Carb-Gummies/

Sugar Free Peanut Butter Cups

Sugar Free Peanut Butter Cups

When you cut down on sugar, it can be hard to give up the classic candies and snacks. Suddenly the convenience of grabbing a Snickers or bag of chips just isn’t appealing.

Luckily, making your own peanut butter cups is simple and fun!

Find it here

Sugar Free Peanut Butter Cups

Author Kristy

Ingredients

Chocolate

  • 1/2 cup butter You can sub butter for coconut oil or vice versa, but the coconut oil will be a little softer and melt faster than butter.
  • 1/4 cup coconut oil https://amzn.to/2JCDZCR
  • 2-4 tbsp heavy whipping cream
  • 1/4 tsp vanilla
  • 1/4 tsp sea salt or Himalayan salt
  • 20-30 drops liquid stevia
  • 1/4 cup cocoa powder
  • pinch cream of tartar

Peanut Butter Filling

  • 1/4 cup peanut butter no sugar added
  • 1/4 cup heavy whipping cream
  • 10-15 drops liquid stevia

Instructions

  1. In a microwave safe bowl combine butter and coconut oil. Microwave until melted. 

    Transfer to blender. Add cocoa powder, salt, liquid stevia, vanilla, and heavy cream and blend for a few seconds to incorporate ingredients. You should have a nice brown liquid. 

    Chocolate taste test time! If you don’t like it, tweak it to your liking.

  2. Line your muffin tin with the paper liners. Spoon a small amount of chocolate into the bottom of each paper and place in the fridge to set. Set the rest of the chocolate to the side.

  3. While the chocolate is setting we’re going to make the peanut butter filling. Rinse the blender out or wipe it out with a paper towel.

    In the blender, combine peanut butter, cream, and stevia. You can do this by hand with a fork as well, but the cream may not really become whipped. It will still taste wonderful.

    Do a peanut butter taste test. Adjust it to your tastes if you need to.

  4. Remove the chocolate from the fridge. It’s okay if it’s not completely set and is still slightly soft, but it should not be liquid. Using a spoon, scoop globs of peanut butter into the cups on top of the chocolate. Smooth out until flat. Repeat for all 12 of your cups.

    Pour remaining chocolate over the peanut butter. Place in fridge for 1-2 hours.

  5. Remove from paper and enjoy! Can be stored in an airtight container in the fridge for 1-2 weeks, although around here they rarely last that long.

Originally written as an Instructable: https://www.instructables.com/id/Sugar-Free-Peanut-Butter-Cups