Tag: Gluten Free

Muffins

Mini Chocolate Cherry Surprise Muffins

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Mini Chocolate Cherry Surprise Muffins
 
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Nutrition Information
  • Serves: 10
  • Serving size: 1
  • Calories: 62
  • Fat: 4.6g
  • Carbohydrates: 5g
  • Fiber: 3.2g
  • Protein: 1.3g
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Ingredients
  • 10 small fresh or frozen cherries
  • 40 sugar-free chocolate chips
  • 2 tbsp coconut flour
  • 1 Tbsp xylitol
  • 2 tsp erythritol
  • 1 pinch pure powdered stevia
  • 2 tbsp cocoa powder
  • ⅛ tsp baking soda
  • ⅛ tsp baking powder
  • Pinch of salt
  • 1 large egg
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut milk
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 350°F. Prepare a mini muffin tin with 10 paper cups or use a silicone mold. Place a cherry in the center of each cup. Set aside.
  2. Place the chocolate chips in a blender and pulse a few times until they are finely chopped; place in a bowl and set aside. In the same blender, powder the xylitol and erythritol and place in a small bowl with the coconut flour, stevia, cocoa powder, baking soda, baking powder and salt. Blend with a whisk then set aside.
  3. In a medium bowl whisk the eggs, butter, coconut oil, coconut milk and vanilla until uniform. Add the dry coconut flour mixture and blend into a medium thick batter. Fold in the chopped chocolate chips.
  4. Divide batter into the muffin cups covering each cherry fully and bake for 11-13 minutes until the centers spring back when pressed. Remove from oven and allow them to cool in the pan for 10 minutes before moving to a cooling rack. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month. Serve at room temperature or warmed slightly in a microwave. Each muffin is one serving.
Notes
Net Carbs: 1.8g
SugarOH: 2.4g
 

Chocolate Pecan Blondies

Chocolate Pecan Blondies

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Chocolate Pecan Blondies
 
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Nutrition Information
  • Serves: 20
  • Serving size: 1
  • Calories: 93
  • Fat: 7.6g
  • Carbohydrates: 6.9g
  • Fiber: 6g
  • Protein: 1.8g
Recipe type: Special Desserts
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Ingredients
  • ½ cup almond butter
  • ½ cup sunflower butter
  • ⅓ cup erythritol
  • 3 Tbsp xylitol
  • 1 pinch pure powdered stevia
  • ¼ cup unsalted butter
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 large egg
  • ½ cup sugar-free chocolate chips
  • ½ cup pecans, chopped
Instructions
  1. Preheat oven to 350°F. Line a 9x13-inch baking pan with aluminum foil.
  2. In a stand mixer, cream together the almond butter, sunflower butter, erythritol, xylitol, stevia, butter, vanilla, cinnamon, baking soda, and salt.
  3. Add the egg and continue to mix for 20 seconds just until it is incorporated. Do not over mix.
  4. Fold in the chocolate chips and pecans then spread onto the prepared pan and bake for 22-25 minutes until lightly browned. Remove from the oven and allow it to cool slightly before cutting into 20 bars. Serve warm or store in an airtight container in the refrigerator for up to two weeks or freeze for up to 3 months. Makes 20 bars. 1 bar per serving.
Notes
Net Carbs: 0.9g
SugarOH: 7.8g
 

pumpkin flan

Pumpkin Flan

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This flan melts in your mouth with the rich flavor of pumpkin and warm spices. It is dairy free, quick and easy with this recipe. The caramel sauce is made after the flan so you get to decide how much you want!

Pumpkin Flan
 
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Nutrition Information
  • Serves: 10
  • Serving size: 1
  • Calories: 207
  • Fat: 16.4g
  • Carbohydrates: 18.5g
  • Fiber: 15.9g
  • Protein: 5.7g
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Ingredients
  • 6 large eggs
  • 4 large egg yolks
  • 13.5 oz canned coconut milk
  • 1 cup heavy cream
  • ¾ cup pumpkin puree
  • ¼ cup xylitol
  • ¼ cup erythritol
  • 1 pinch pure powdered stevia
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves

Caramel Sauce
  • ¼ cup xylitol
  • ½ tsp maple extract
Instructions
  1. Preheat oven to 300°F. Combine all ingredients except for the eggs in a heavy bottomed sauce pan, stirring continuously bring to almost a boil and watch for bubbles on the sides of the pan. Remove from heat and set aside.
  2. Whisk together the eggs and egg yolks; while whisking slowly add half of the heated mixture. Once half has been added add the rest and whisk to combine. Pour into a one quart mold and place in a deep pan such as a cake or brownie pan. Fill the pan carefully with hot water so that the water level comes up about ½-way up the mold. Place the pan with the filled mold(s) in the
  3. oven and bake for 45 minutes. Check every 10 minutes after that; it should barely move in the center when gently shaken. Cool to room temperature and then place in the refrigerator overnight.
  4. Make caramel sauce just before serving by placing the xylitol in a heavy bottomed sauce pan. Heat until it boils and begins to smoke (the smoke can be startling but is not harmful), remove from the heat and set aside to cool slightly. Once cooled about 10 minutes add the maple extract, stir to combine then pour over unmolded flan.
  5. To remove flan from the mold(s), rewarm by soaking the bottom of the mold in hot water for several minutes then invert onto a serving platter. Serve topped with caramel sauce.
Notes
Net Carbs: 2.6g
SugarOH: 15.2g
 

Chocolate Mousse

Simple Chocolate Mousse

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MMMMMM good. See? Healthy eating does not have to mean giving up all the good things… it means eating the right foods in the right proportions for the right reasons at the right times.

You can eat healthy and still enjoy rich, creamy, real chocolate mousse.

Simple Chocolate Mousse
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: ⅓ cup
  • Calories: 233.6
  • Fat: 23.3g
  • Carbohydrates: 11.6g
  • Fiber: 1.3g
  • Protein: 1.4g
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Ingredients
  • 10 oz sugar-free chocolate
  • 6 oz heavy cream
  • 10 oz heavy cream, cold
Instructions
  1. In a heavy bottomed sauce pan heat 6 oz of cream over medium heat until bubbles just begin to form around the outside edges. Remove from the heat and add the chocolate. Allow it to sit for 1 minute then whisk to combine until the chocolate is fully melted. Set aside to cool slightly.
  2. Whip the 10 oz of cream into medium-stiff peaks.
  3. Fold ⅓ of the whipped cream into the chocolate. Once it is fully incorporated and smooth, fold in the remaining whipped cream until no more streaks of whipped cream are visible.
  4. Divide into serving bowls, cover with plastic wrap and allow to chill until set; about 2 hours.
  5. Serve or keep refrigerated for up to 4 days. Each serving is about ⅓ cup.
Notes
Net Carbs: 1.8g
SugarOH: 8.5g
 

Coconut Eggnog

Coconut Eggnog

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Coconut eggnog is a rich and scrumptious holiday treat that won’t feel like you’re missing anything at all!

If you’ve never tried coconut milk as a substitute, start with a high-quality brand. I usually give the can a shake first, when selecting which ones to buy – if there isn’t a lot of movement, then you know you’ve got a can with lots of coconut CREAM which is the luscious stuff 🙂

Coconut Eggnog
 
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Nutrition Information
  • Serving size: ½ cup
  • Calories: 136
  • Fat: 11.7g
  • Carbohydrates: 11.6g
  • Fiber: 10g
  • Protein: 3.3g
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Ingredients
  • 13.5 oz canned coconut milk
  • 2 Tbsp erythritol
  • 1 Tbsp xylitol
  • 1 pinch pure powdered stevia
  • 3 large egg yolks
  • 1 tsp vanilla (or rum extract)
  • ⅛ tsp nutmeg
  • Pinch of salt
Instructions
  1. Combine the coconut milk with the erythritol and xylitol in a heavy bottomed sauce pan over medium high heat. Stir while heating until bubbles begin to form on the outside edges of the pan.
  2. While coconut milk mixture heats, whisk the egg yolks in a small heatproof bowl. When the coconut milk is almost boiling slowly whisk a small stream into the egg yolks until more than half has been incorporated. Return the coconut milk to the heat and then pour the egg yolk mixture back into the pan whisking it in completely. Continue to heat and stir with a wooden spoon until the mixture begins to thicken and coats the back of the spoon. The temperature should not go over 170°F and the mixture should not boil. Remove from the heat and immediately transfer to a clean bowl and place in an ice water bath. Place plastic wrap on the surface and allow it to cool to room temperature in the bath. Once cooled, transfer it to the refrigerator to fully cool for at least 4 hours or overnight. May be stored tightly covered and refrigerated for up to 5 days.
  3. Makes four ½ cup servings. Add ½-1 ounce of spiced rum and ice cubes for a special treat. Or for ice cream; allow eggnog to sit covered in the refrigerator for 24 hours to cure then churn as recommended by your ice cream maker.
Notes
Net Carbs: 1.6g
SugarOH: 10g