Tag: Dessert

Avocado Brownies

Avocado Brownies

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Avocado Brownies, YUM!  This fruit is all the rage.  And why not, avocados are filled with healthy fat, are high in fiber and taste delicious.  But putting them into brownies seems like a stretch for most people.  In fact using them in any recipe beyond guacamole seems outrageous to some.

As a food scientist and pastry chef, it always amazes me that people are so surprised when a food is used as an ingredient in an “unusual” way.  There really isn’t anything unusual in the make up of an avocado except that we think of it as a vegetable not a source of fat.  Truly when baking with avocados you have the best of both worlds – you get a high quality fat wrapped up in a nice package that also includes fiber which can help with bulk in your recipe!

The other thing that is interesting about using avocados in recipes is that you have to be somewhat careful of it’s green taste.  Often this is masked by using chocolate as it pairs well with the green flavor of the avocado.  Additionally, cinnamon can also be helpful.

This recipe has it all!  The rich taste of chocolate with healthy fats and plenty of fiber to keep you satisfied and those pesky sugar cravings at bay.

Avocado Brownies
 
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Nutrition Information
  • Serves: 16 Squares
  • Serving size: 1
  • Calories: 73
  • Fat: 6.5g
  • Carbohydrates: 13.4g
  • Fiber: 11.5g
  • Protein: 1.8g
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Ingredients
  • ⅔ cup ripe avocado (140g or 1 large, not brown)
  • 1 large egg
  • 2 tbsp coconut oil, melted
  • ½ cup erythritol
  • 1 pinch pure powdered stevia
  • 1 tsp vanilla
  • 1 tbsp chia seed, powdered in a blender
  • 2 tbsp unsweetened coconut milk
  • ½ cup cocoa powder
  • 1 tsp cinnamon
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ cup sugar-free chocolate chips
Instructions
  1. Preheat oven to 350°F and prepare a 9x9-inch square pan with aluminum foil sprayed with oil. Set aside.
  2. In a medium bowl mash the avocado and then whisk together with the egg, coconut oil, erythritol, stevia and vanilla until smooth. Set aside.
  3. In a small bowl combine the powdered chia seed and coconut milk. Allow to sit for a few minutes until thick then stir into avocado mixture.
  4. Add the cocoa powder, cinnamon, baking powder and salt blending until smooth. Then stir in the chocolate chips.
  5. Pour into prepared pan and bake for 16-18 minutes until puffed and set in the center. Remove from oven and allow to fully cool in the pan before cutting into 16 squares. Keep in an airtight container on the counter for up to 3 days or refrigerate for up to 1 week or freeze for up to 2 months.
Notes
Net Carbs : 1.9g
sugarOH: 9.5g
 

Red Velvet Cupcakes with Peppermint Frosting

Red Velvet Cupcakes with Peppermint Frosting

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I like to create treats for my son that will surprise him in some way. He always knows he can expect them to taste delicious and I always know they will be healthy for him. A win win! So as Valentine’s day approaches I started thinking about red treats. Red velvet cake came to my mind immediately.

Red Velvet cupcakes have a long history in our culture. The real question is whether or not they were ever truly red. Today we see them as red due to food coloring. But it may just have been an over exaggeration of the deep brown hue that dark chocolate had and as the years went by bakers improvised by adding red food coloring. Perhaps the red velvet was more of a description of the “velvety” texture associated with this type of chocolate cake more than it was the color. I mean, it’s not super sexy to say brown chocolate cake vs. deep red chocolate cake. It just brings to mind something a little racier and extravagant. And maybe a little secretive or surprising too.

Most recipes you find for red velvet cake are sweet and often a bit tart due to buttermilk. This recipe does not use buttermilk though the cream cheese frosting does bring a little tang to the party. One thing is for sure, the texture of these cupcakes is divine. Please use gel food coloring for this recipe, it is more intensely colored than liquid coloring and if you are adverse to food coloring I promise it will taste equally as decadent without it!

Red Velvet Cupcakes with Peppermint Frosting
 
Author: 
Nutrition Information
  • Serves: 6 Servings
  • Serving size: 1
  • Calories: 256
  • Fat: 23.7g
  • Carbohydrates: 14.2g
  • Fiber: 8.3g
  • Protein: 5.8g
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Ingredients
Cupcakes
  • 3 large eggs
  • 3 tbsp coconut milk
  • 3 tbsp unsalted butter, melted
  • ¼ cup xylitol
  • Pinch pure powdered stevia
  • 1 tsp vanilla
  • ½ tsp red food coloring (use less if using a gel food color)
  • ¼ cup coconut flour
  • 2 tbsp unsweetened Dutched cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp salt

Cream Cheese Frosting
  • ½ cup cream cheese
  • ¼ cup unsalted butter
  • 2 tbsp erythritol
  • ½ tsp vanilla
  • ¼ tsp peppermint extract
  • 4 sugar-free starlight mints (optional)
Instructions
  1. Make Cupcakes: Preheat oven to 375°F. Prepare a muffin tin with paper cups or use a silicone mold.
  2. In a medium bowl, whisk the eggs with the coconut milk, butter, xylitol, stevia, vanilla and red food coloring.
  3. In a separate bowl whisk together the coconut flour, cocoa powder, baking powder and salt. Add the egg mixture and whisk to fully incorporate the dry ingredients.
  4. Divide into the muffin cups, place in the oven and bake for 15-18 minutes until fully set in the center. Remove from the oven and cool for 10 minutes before removing from the pan and finish cooling on a wire rack.
  5. Make Cream Cheese Frosting: Powder the erythritol and set it aside. In the bowl of a stand mixer or with an electric mixer, beat the cream cheese until smooth. Add the butter and beat for 1 minute. Add the erythritol, vanilla and peppermint extract beating until incorporated into a smooth frosting; about 1 minute. Frost cupcakes and top with crushed mints (optional).
Notes
Net Carbs : 2.3
sugarOH : 12
 

Red velvet cupcakes will be the center piece at my home this Valentine’s day. But if red velvet isn’t your thing try these delicious brownies instead! Or perhaps cookies are more your love language?!

 

Chocolate Candy Cane Cupcakes

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It’s the holiday season.  The perfect time to enjoy holiday sweets without added sugar!  Tempted by sugar-filled cupcakes you see at your local store?  Try making these instead to satisfy your sweet tooth without the ups and downs of sugar.  Sugar free candy canes can be found online but in this recipe I have used starlight mints which can be found more easily in a lot of drug stores or some grocery stores in the diabetic section.

Chocolate Candy Cane Cupcakes
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1
  • Calories: 287
  • Fat: 25.8g
  • Carbohydrates: 30.2g
  • Fiber: 27.3g
  • Protein: 4.8g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • Cupcakes
  • 3 eggs
  • 3 tbsp coconut milk
  • ¼ cup erythritol
  • Pinch of stevia
  • 1 tsp vanilla
  • 3 Tbsp coconut oil, melted
  • ¼ cup coconut flour
  • 2 Tbsp Dutch process cocoa powder
  • ½ tsp cinnamon (optional)
  • ¼ tsp baking powder
  • ¼ tsp salt
  • Frosting
  • ½ cup unsalted butter
  • ¼ cup erythritol, powder 1st
  • ¼ cup xylitol, powder 1st
  • Pinch pure powdered stevia
  • 2 tsp vanilla
  • 1 tbsp coconut milk
  • Pinch of salt or to taste
  • 10 sugar free starlight mints
Instructions
  1. Preheat oven to 375°F. Prepare a muffin tin with 6 paper liners. Set aside.
  2. In a medium bowl, whisk the eggs with the coconut milk, erythritol, stevia, vanilla, and melted coconut oil. Set aside.
  3. In a small bowl whisk together the coconut flour, cocoa powder, cinnamon, baking powder, and salt. Add to egg mixture and whisk until fully incorporated.
  4. Divide into baking cups and bake for 15-18 minutes or until fully set in the center. Remove from oven and cool in the pan on a wire rack.
  5. Make Frosting: Powder the xylitol and erythritol in a blender until very fine, then measure and add to a bowl with the butter beating with an electric mixer for several minutes until creamy and the sweeteners are no longer grainy.
  6. Add the coconut milk and vanilla beating until smooth and well combined. Add additional coconut milk if a lighter consistency is desired. Adjust for sweetness by adding a pinch of stevia if desired. Also a drop of peppermint essential oil can be used to flavor the frosting. Frost the cupcakes using a piping bag or by hand. Crush the mints in a plastic bag and pour into a bowl. Dip the cupcakes frosting side down into the crushed mints or sprinkle them on top.
Notes
Net Carbs: 2.8g
SugarOH: 24g
 

Coffee and Cardamom Ice Cream

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Cardamom and coffee are old pals.  Cardamom is a is a spice known to have a strong, pungent flavor with hints of lemon, mint, and smoke.  It is traditional in the Middle East to add it to coffee.  If you haven’t tried the combination it is absolutely a must, and with this ice cream recipe the sweetness and coconut milk flavor adds just the right amount of pop!  My favorite way to enjoy this ice cream is as a floater to cold brew iced coffee.  It’s like having a treat in the morning without the sugar and all the flavor.

Coffee and Cardamom Ice Cream
 
Author: 
Nutrition Information
  • Serves: 6 servings
  • Calories: 157
  • Fat: 12.2g
  • Carbohydrates: 13.4g
  • Fiber: 10.6g
  • Protein: 1.5g
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Ingredients
  • 13.5 oz canned coconut milk or cream
  • ⅓ cup xylitol, divided
  • Pinch pure powdered stevia
  • 1 tbsp instant coffee
  • 3 large egg yolks
  • ½ - 1 tsp freshly ground cardamom
  • 2 tsp vanilla
  • Pinch of salt
Instructions
  1. Combine the coconut milk, all but 1 tbsp of the xylitol, stevia, instant coffee and cardamom in a heavy bottomed sauce pan over medium-high heat. Heat until bubbles just start to form around the edge of the pan. Take off the heat and set aside.
  2. While the milk is heating, whisk together the egg yolks, 1 tbsp xylitol and salt. Slowly whisk in the hot cream mixture and then return it to the sauce pan and set it back over medium heat stirring constantly until the mixture coats the back of a wooden spoon; about 5 minutes (do not allow it to boil). Stir in the vanilla and transfer to a small bowl set over an ice water bath. Allow to sit and cool stirring every 5 minutes until chilled. Cover surface of the custard with plastic wrap and place in the refrigerator overnight to intensify flavors and chill properly.
  3. Once chilled, place into ice cream maker and follow manufacturer’s instructions to make ice cream. Serve immediately or put into a freezer-safe container and freeze for up to one month. Makes about 3 cups. Each serving is ½ cup.
Notes
NC: 2.8g
SugarOH: 10.7g
 

 

Lemon Chiffon Coconut Cake

Lemon Chiffon Coconut Cake

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This cake is wonderful enhanced with essential oils. Try adding 1-3 drops of lemon, lime, bergamot, orange or lavender!

Lemon Chiffon Coconut Cake
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1 slice or ¼ th of one cake
  • Calories: 190
  • Fat: 13.1g
  • Carbohydrates: 14.8g
  • Fiber: 11.7g
  • Protein: 7.3g
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Ingredients
  • 14 large egg whites
  • ½ tsp cream of tartar
  • ½ cup unsalted butter, melted
  • ½ cup coconut milk
  • 7 egg yolks
  • ⅓ cup xylitol
  • 3 tbsp erythritol
  • Pinch pure powdered stevia
  • 2 tsp lemon zest
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 cup coconut flour, sifted
  • 1 tsp baking powder
Instructions
  1. Preheat oven to 325°F. Prepare 3 mini Bundt pans or one large Bundt pan with oil. Set aside.
  2. Combine the egg whites and cream of tartar in a large bowl. Use a handheld or standing mixer to beat the egg whites until stiff peaks form. Set aside.
  3. In a medium bowl whisk together the melted butter, coconut milk, egg yolks, sweeteners, lemon zest, vanilla and salt. Once fully combined add the coconut flour and baking powder. Blend quickly (the longer it sits the more likely it will become very thick).
  4. Add ⅓ of the egg whites to the coconut mixture and stir to combine. Gently add another ⅓ of the eggs to the mixture and using a spatula fold into the batter. Repeat for the remaining egg whites. Do not overmix, try to keep as much air in the batter as possible.
  5. Fill each pan then bake for 40-45 minutes until fully set, golden on top and it begins to pull away from the sides of the pan. Allow to cool for 15 minutes then invert and continue to cool. The cakes should fall from the pan but some gentle nudging may be necessary. NOTE: a large Bundt pan will require 65-75 minutes to completely bake.
Notes
Net Carbs : 3.1g
SugarOH: 8.3g