Tag: Gluten Free

Coconut yogurt is a delicious alternative to dairy yogurt is easy to prepare and preservative free!

Coconut Yogurt

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Coconut Yogurt
 
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Nutrition Information
  • Serves: 8
  • Serving size: ½ cup
  • Calories: 228
  • Fat: 19.5g
  • Carbohydrates: 3.5g
  • Fiber: 0g
  • Protein: 11.4g
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Coconut yogurt is a delicious alternative to dairy yogurt is easy to prepare and preservative free!

Try mixing in a tablespoon of the low carb Blueberry Refrigerator Jam or for something a little spicy the Blackberry Jalapeno Refrigerator Jam. Make a parfait by layering with fresh fruit and Coconut Granola.
Ingredients
  • 2 x 13.5 oz cans unsweetened coconut milk or coconut cream
  • 1 tbsp unsweetened dry gelatin
  • 1 tsp sugar
  • 1 probiotic cap, non-dairy starter culture or previously made coconut yogurt (1/4 cup)
  • 3 oz unsweetened protein powder (whey or pea protein)
Instructions
  1. Bloom gelatin in ½ cup coconut milk (room temperature) by sprinkling it over the milk and allowing it to sit for 5-10 minutes then stir to distribute gelatin.
  2. Heat remaining coconut milk and sugar (don’t worry, it will be consumed by the probiotics) in a sauce pan to 150°F. Whisk in bloomed gelatin and allow mixture to cool to 110°F. Whisk in starter and protein powder.
  3. Once temperature reads 110°F, pour into yogurt maker. Allow to process undisturbed for 12-24 hours. Refrigerate for up to one week. Makes 4 cups; ½ cup per serving.
Notes
Net Carbs : 3.5g
SugarOH: 0g

NOTE that you do not have to add the gelatin, sugar or protein powder. The gelatin is added to thicken it. The sugar will feed some of the bacteria as there isn't a lot of carbohydrates in the coconut milk but it really isn't necessary. The protein powder will thicken it slightly as well as provide additional protein to the yogurt so it is more like a Greek yogurt.
 

Cheese Danish

Cheese Danish

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Cheese Danish
 
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Nutrition Information
  • Serves: 9
  • Serving size: 1
  • Calories: 210
  • Fat: 15.8g
  • Carbohydrates: 17.1g
  • Fiber: 14.4g
  • Protein: 8g
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Ingredients
Pastry
  • 6 oz shredded mozzarella cheese
  • 2 eggs
  • ¼ cup unsalted butter, melted
  • 3 tbsp xylitol
  • 2 tbsp erythritol
  • 1 pinch pure powdered stevia
  • 1 tsp lemon juice
  • 1 ½ tsp vanilla
  • ⅓ cup coconut flour
  • ½ tsp baking powder
  • ⅛ tsp salt

Filling

Cream Glaze
  • 3 tbsp powdered erythritol
  • 2 tbsp heavy cream
  • ¼ tsp vanilla
Instructions
  1. Preheat oven to 400°F and prepare a sheet pan with a silicon mat or parchment paper. Set aside.
  2. In a medium bowl stir together the mozzarella cheese, eggs, butter, xylitol, erythritol, stevia, lemon juice, and vanilla. Add the coconut flour, baking powder and salt. Stir into a thick batter and allow it to sit for 5 minutes.
  3. Using a 3 tbsp scoop make a ball, form into a flat oval using your hands then place on prepared sheet pan. Repeat to make 9 ovals spacing them about 2 inches apart.
  4. Bake for 10 minutes. Remove from oven and use the back of a spoon to make an indent for the filling. Prepare filling by combining the cream cheese with the xylitol and placing it into the well of each Danish. Top with 1 tsp of jam for each pastry. Then bake for another 5-6 minutes until golden brown. Allow to cool on the pan for 15 minutes.
  5. Make glaze. Stir together the erythritol, heavy cream and vanilla in a small bowl. Drizzle on top of each Danish. Makes 9 pastries.
Notes
Net Carbs : 2.7g
SugarOH: 12.1g
 

Sugar-Free Window Cookies

Sugar-Free Window Cookies

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Sugar-Free Window Cookies
 
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Nutrition Information
  • Serves: 44
  • Serving size: 1
  • Calories: 109
  • Fat: 8.6g
  • Carbohydrates: 6g
  • Fiber: 5.1g
  • Protein: 1.8g
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Ingredients
  • ¼ cup unsalted butter
  • ¼ cup palm shortening
  • ⅓ cup erythritol
  • 2 Tbsp xylitol
  • 1 pinch pure powdered stevia
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 2 cups almond flour
  • 1 cup pecan or walnut flour
  • 2 Tbsp coconut flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ¾ tsp ginger
  • ½ tsp instant coffee
  • ⅓ tsp nutmeg
  • 15 assorted sugar-free hard candies (starlight mints, caramels, chocolate chips), crushed
Instructions
  1. In a stand mixer, cream together the butter, shortening, erythritol, xylitol, and stevia until light and fluffy; about 2 minutes.
  2. Add the egg and blend until fully incorporated. Add the vanilla and lemon zest; blend to combine.
  3. To a small bowl add the almond flour, pecan flour, coconut flour, baking soda, salt, and spices; whisk to combine.
  4. Add the flour mixture to the creamed butter and eggs. Beat until incorporated; about 30 seconds.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out between parchment or wax paper to about ¼-inch thickness and use cookie cutters that are about 2-3 inches in diameter of your choice. Cut out the center with a smaller cookie cutter and add scraps to the dough to be rolled out or leave and bake as smaller cookies. While cookies are chilling, put the candies into a plastic bag and use a rolling pin to crush them. If using different colors/flavors of candy do each separately. You will need about ⅓ of a piece of candy to fill the cutouts of each cookie.
  6. Preheat oven to 350°F. Line a sheet pan with parchment paper or use a silicon mat. Place cutout cookies about 1 inch apart and bake for 5 minutes, remove from oven and add crushed candy to cutout centers, put back in the oven and cook another 5-8 minutes until the candy has melted and the cookies are just beginning to brown on the edges. When done allow them to sit on the cookie sheet for 5-10 minutes to allow the candy to harden then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator. Makes about forty-four 2-inch cookies. 1 cookie is one serving.
Notes
Net Carbs : 0.9g
SugarOH: 3.9g