Category: Dessert

Oatmeal Chocolate Chip Cookie Mix

1 cup flour
1/2 cup sugar
1/2 tsp baking soda
3 Tablespoons chocolate chips
1/2 cup brown sugar
1 cup oats
1/2 teaspoon salt

Layer ingredients in a glass jar. Give as a gift with the following tag:

To your dry ingredients add:
1/4 cup butter, softened
1 teaspoon vanilla extract
1 egg

Mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 for 8-11 minutes. Let cookies stand for 2 minutes, then remove to wire racks.

Salted Caramel Pork Rind Cereal

  • 1 oz pork rinds
  • 2 Tbsp butter
  • 2 Tbsp heavy cream
  • 1 Tbsp erythritol
  • 1/4 tsp cinnamon
  1. Measure out 1 oz of pork rinds. I’m using Utz Pork Rinds.
  2. Break your pork rinds up into smaller pieces.
  3. On medium heat, add 2 Tbsp butter into a pan.
  4. In a ramekin, measure out 2 Tbsp heavy cream and 1 Tbsp erythritol.
  5. Continue to let the butter cook until browned.
  6. Once your butter is browned, remove the pan from the heat and add the heavy cream and erythritol.
  7. Return it to the heat, and continue stirring until a caramel has formed.
  8. Add the cinnamon and quickly mix it into the caramel.
  9. Once the caramel has formed and the mixture has cooked down a little bit, add your pork rinds.
  10. Coat the pork rinds in the caramel sauce, making sure each pork rinds gets some caramel.
  11. Transfer the caramel coated pork rinds onto a plate and cool in the fridge for 20-40 minutes, so that the caramel can harden.
  12. Remove the pork rinds from the fridge once the caramel has hardened.
  13. Pour your “milk” over the pork rinds and enjoy!  (Or eat them like caramel popcorn.  Seriously!)

From: http://www.ruled.me/salted-caramel-pork-rind-cereal/

Butter-Pecan Creme Brulee

Creme Brulee:
2 cups cream
4 egg yolks
1/2 teaspoon vanilla
Dash of salt
2 tablespoons Splenda
Instructions:
Heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream.
Strain mixture.
Divide into four custard cups.
Bake in a water bath for 25-30 minutes at 350 degrees.
Custards should be set, but still jiggly.
Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.
Butter-Pecan Topping:
1 tablespoon butter
1/8 cup pecans – finely chopped
1 teaspoon Splenda
Instructions:
Melt butter on stove.
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn!

Classic Yellow Cake for Two

Ingredients

Yellow Cake:
    • 7 tbsp almond flour
    • 2 tbsp Swerve Sweetener
    • 1 tbsp unflavored whey protein powder
    • 1/2 tsp baking powder
    • Pinch salt
    • 1 1/2 tbsp butter, melted
    • 1 large egg
    • 1/4 tsp vanilla extract
Frosting:
  • 2 tbsp melted butter
  • 2 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 2 to 3 tbsp whipping cream, room temperature
Frosting flavorings:
  • 1 tbsp cocoa powder
  • 1 tbsp peanut butter powder

Instructions

    1. Preheat oven (or toaster oven) to 325F and grease 2 4-inch ramekins, mini cake pans, or silicone baking trays.
    2. In a medium bowl, whisk together the almond flour, sweetener, whey protein powder, baking powder, and salt. Stir in the melted butter, egg, and vanilla until well combined.
    3. Divide mixture between the ramekins/pans and bake 12 to 15 minutes, until center is set and edges are just golden brown.  If using silicone trays, check after 20 minutes as it takes longer to cook in silicone.
    4. Remove and let cool a few minutes in the pans and then flip out onto a wire rack to cool completely.
Frosting:
  1. In a medium bowl, beat together any flavoring powders and melted butter. Beat in powdered sweetener and vanilla extract.
  2. Beat in whipping cream one tbsp at a time until a spreadable frosting consistency is achieved.
  3. Place one layer of cake on a small plate and spread the top with about 1/4 of the frosting. Top with second layer of cake and spread the remaining frosting all over the top and sides of the cake. Let set in fridge 20 minutes, then dig in!

From: http://alldayidreamaboutfood.com/2016/07/low-carb-classic-yellow-cake-for-two.html

Strawberry Cheesecake Fat Bombs

  • 1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen
  • 3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened
  • 1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened
  • 2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia
  • 1 vanilla bean OR 1/2–1 tablespoon vanilla extract
  1. Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
  2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
  3. Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
  4. Add to the bowl with softened butter and cream cheese.
  5. Use a hand whisk or food processor and mix until well combined.
  6. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
  7. When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!

Original recipe: http://www.lowcarbsosimple.com/guest-post-strawberry-cheesecake-fat-bombs/

Strawberry Shortcake Poke Cake

Ingredients

Cake:
Strawberry Filling:
    • 1 1/2 cup strawberries (if the are very large, quarter them for better measuring)
    • 1/3 cup water
    • 3 tbsp powdered Swerve Sweetener (or 1 tbsp THM Super Sweet)
    • 1/4 tsp xanthan gum
Topping:
  • 1 cup whipping cream
  • 2 tbsp powdered Swerve Sweetener (or 2 tsp THM Super Sweet)
  • 1/2 tsp vanilla extract

Instructions

Cake:
    1. Preheat oven to 325F and grease a 9×9 baking pan well (you can use an 8×8 but the cake will take almost 20 minutes longer to cook).
    2. In a large bowl, whisk together the baking blend (or almond flour), sweetener, whey protein, baking powder, and salt. Stir in melted butter, eggs, vanilla extract and almond milk until well combined.
    3. Spread batter in prepared baking pan and bake 25 to 30 minutes or until edges are beginning to brown and top is firm to the touch. Remove and let cool, then use the handle of a wooden spoon to poke large holes all over the cake.
Strawberry Filling:
    1. In a medium saucepan over medium heat, combine strawberries and water. Bring to a boil and then simmer until berries are very soft. Puree in a blender or with a hand blender, then stir in sweetener. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool until somewhat thickened.
    2. Pour filling over cake and tap the baking pan gently on the counter to help it fill the holes. Refrigerate until set, about 1 hour.
Topping:
  1. In a medium bowl, combine whipping cream, sweetener, and vanilla extract and beat until stiff peaks form. Spread over cake and refrigerate another hour or so to firm up.

From: http://alldayidreamaboutfood.com/2016/05/low-carb-strawberry-shortcake-poke-cake.html

Peanut Butter Chocolate Fat Bombs

  • 1/4 cup sugar free peanut butter
  • 1/4 cup coconut oil
  • 1 ounce unsweetened baking chocolate
  • 1 tablespoon cocoa
  • 1/2 teaspoon Sweetleaf vanilla stevia drops

Completely melt peanut butter, coconut oil, baking chocolate, and cocoa in chocolate melter or double boiler.

Remove from heat and stir in stevia.

Pour into silicone molds.

Freeze until hardened.

Remove from molds. Store in airtight container in the freezer.

From: http://lowcarbyum.com/chocolate-peanut-butter-fat-bomb-recipe/

Low Carb “Peanut Butter Cup” Squares

Bars:

Topping:

Line an 11×7 baking dish with waxed paper.

In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together. Spread mixture in the bottom of prepared pan.

In Pyrex or metal bowl over pot of simmering water, melt chocolate chips with the peanut butter, stirring until smooth. Pour melted chocolate over peanut butter mixture and spread evenly to cover top.

Refrigerate for at least an hour before cutting into squares. Keep in the refrigerator for snacking.

From: http://lowcarbyum.com/low-carb-peanut-butter-cup-squares/

Coconut Butter Cup Fat Bombs

Combine coconut oil, cocoa powder and erythritol and stir until there are no clumps. Add a pinch of salt to help bring out sweetness.

If your coconut butter is not soft enough to spoon and pour, place the jar in a hot water bath. Fill up a bowl with hot water and let the coconut butter jar sit in it for a few minutes. You’ll see the butter starting to become very soft along the edges of the jar.

Pour roughly half your chocolate mixture evenly into 4 silicone cupcake molds sitting on a plate. Tilt each cupcake mold around so that the chocolate mixture coats the edges a little. This will help hide the white layer of coconut butter. (This method works very well with paper liners, but as silicone ones are very nonstick, you’ll still see some coconut butter peeking out from the sides.) Place in freezer for about 5 minutes.

When the bottom layer has hardened, spoon a teaspoon of coconut butter onto each mold. Tap the plate of cupcake molds on your counter a few times so the coconut butter spreads out evenly and covered the whole chocolate layer. Place again in the freezer for a few minutes.

Lastly, take the remaining chocolate mixture and cover the hardened coconut butter. Freeze one last time for about 5 more minutes. Enjoy!

From: http://www.tasteaholics.com/recipes/low-carb-keto/coconut-butter-cup-fat-bombs/

No Bake Chocolate Peanut Butter Truffles

  • 1 cup peanut butter
  • 4 tbsp butter, melted
  • 1.5 cups powdered erythritol
  • 6 oz. sugar-free chocolate (either a bar or chips)

Start by mixing your peanut butter, melted butter and powdered erythritol together.

If your peanut butter batter is too runny and doesn’t stick, put in the fridge to set for about 30 minutes.

Using a small cookie scoop, or your hands, roll out about 2 tablespoons of your batter in your hands to form small balls. Lay them out on a parchment paper lined baking sheet and chill in the fridge for an additional 30 minutes. You want them to be very cold for the next step.

Melt 6 oz. of sugar-free chocolate in a small, deep bowl for 10-20 seconds a time in the microwave, stirring in between.

Give your chocolate a good stir, it should be runny enough to fall off a spoon in ribbons but not too runny that it doesn’t coat your peanut butter truffles.

Place one truffle at a time into the bowl and using a spoon, rotate it onto all its sides, coating it evenly in chocolate. Use a fork to lift it up and allow the excess chocolate to fall off.

Place the truffles back on the parchment paper lined baking sheet and let them chill for about an hour. Enjoy!

From: http://blog.ketokrate.com/no-bake-chocolate-peanut-butter-truffles/