Tag: Gluten Free

Low-Carb Kahlua

Low-Carb Kahlua

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Low-Carb Kahlua
 
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Nutrition Information
  • Serves: 20
  • Serving size: 1 ounce
  • Calories: 55
  • Fat: 0g
  • Carbohydrates: 9.7g
  • Fiber: 8g
  • Protein: 0.5g
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Ingredients
  • 1 cup water
  • ⅓ cup instant coffee
  • 1 ⅛ cups 100-proof vodka
  • ½ cup xylitol
  • ⅓ cup erythritol
  • 2 pinches pure powdered stevia
  • 3 tbsp vanilla extract
Instructions
  1. Bring all ingredients except vodka and vanilla to a boil over medium–high heat. Once boiling, remove from the heat and allow to cool to room temperature.
  2. Add the vodka and vanilla extract. Place in a tightly sealed decanter and refrigerate until ready to use. Makes 2½ cups. Each serving is 1 ounce.
Notes
Net Carbs: 1.8g
SugarOH: 8g
 

Spicy Mexican Hot Chocolate

Spicy Mexican Hot Chocolate

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Spicy Mexican Hot Chocolate
 
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Nutrition Information
  • Serves: 5
  • Serving size: ½ cup
  • Calories: 196
  • Fat: 15g
  • Carbohydrates: 28.1g
  • Fiber: 24.2g
  • Protein: 3.1g
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Ingredients
  • 1¾ cups water
  • ¼ cup erythritol
  • Pinch pure powdered stevia
  • ⅛ tsp salt (or to taste)
  • 6 oz canned coconut milk
  • ¼ cup unsweetened Dutched cocoa powder
  • 1½ tsp ground cinnamon
  • ¼ tsp Aleppo pepper (or other ground red chili pepper), to taste
  • 4 oz sugar-free chocolate chips
Instructions
  1. In a saucepan heat the water, erythritol, stevia, and salt. Bring to a boil then remove from heat.
  2. In a small bowl, whisk together the coconut milk, cocoa powder, cinnamon, and Aleppo pepper. While continuously whisking, slowly add chocolate mixture to the water mixture. Whisk until fully incorporated.
  3. Add the chocolate pieces to the hot chocolate mixture. Allow to sit for one minute and then whisk until chocolate has fully melted and is fully incorporated. Makes five ½-cup servings.
Notes
Net Carbs: 3.9g
SugarOH: 20.8g
 

Cran-Blueberry Sauce

Cran-Blueberry Sauce

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A video version of this recipe can be found here.

Cran-Blueberry Sauce
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: ¼ cup
  • Calories: 43
  • Fat: 0.1g
  • Carbohydrates: 16.9g
  • Fiber: 11.4g
  • Protein: 0.3g
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Ingredients
  • 4 cups fresh or frozen cranberries
  • 2 cups fresh blueberries
  • 1 cup water
  • ⅓ cup xylitol
  • ¼ cup erythritol
  • 1 pinch pure powdered stevia
  • 2 tbsp orange zest
Instructions
  1. Combine all the ingredients in a large saucepan over medium heat.
  2. Bring to a boil, and then reduce heat to low and simmer for 15–20 minutes or until the cranberries burst and the mixture becomes thickened.
  3. Cool and then store in the refrigerator until ready to use. May be made up to one week in advance or frozen for up to three months. Makes 3 cups. A serving is about ¼ cup.
Notes
Net Carbs: 5.5g
SugarOH: 9.3g
 

Cran-Blueberry Cheesecake Squares

Cran-Blueberry Cheesecake Squares

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Cran-Blueberry Cheesecake Squares
 
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Nutrition Information
  • Serves: 16
  • Serving size: 1
  • Calories: 217
  • Fat: 18.1g
  • Carbohydrates: 18.3g
  • Fiber: 14.2g
  • Protein: 5.3g
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Ingredients
Crust:
  • 1 egg white
  • 2 tbsp coconut oil, melted
  • 2 tbsp erythritol
  • ½ tbsp xylitol
  • 1 pinch pure powdered stevia
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • ¾ cup unsweetened shredded coconut
  • ¾ cup almond meal
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ⅛ tsp salt
Filling:
  • 16 oz cream cheese, softened
  • 3 large eggs
  • 1 large egg yolk
  • ⅓ cup xylitol
  • ¼ cup erythritol
  • Pinch pure powdered stevia
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla
  • Pinch of salt
Topping:
  • 1½ cups Cran-Blueberry Sauce
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
Instructions
  1. Crust: Preheat oven to 350°F. Prepare a 9-inch square baking pan with aluminum foil. Set aside.
  2. In a medium bowl whisk together the egg white, coconut oil, erythritol, xylitol, stevia, vanilla, and lemon zest. Add the coconut, almond meal, baking powder, baking soda, and salt; blend with a spoon into a thick batter.
  3. Scoop the batter into the prepared pan and press into an even layer. Bake for 12 minutes or until the edges just start to turn golden. Remove from oven and set aside to cool.
  4. Filling: With an electric mixer and the paddle attachment, beat the cream cheese until smooth. Add the eggs one at a time, beating for 20 seconds between additions, and then add the yolk, beating another 20 seconds. Powder the xylitol, erythritol, and stevia in a blender, and then add to the cream cheese mixture along with the lemon juice, lemon zest, vanilla, and a pinch of salt. Beat for an additional 20 seconds to combine.
  5. Pour mixture over the warm crust and bake 25–30 minutes until puffed and no longer jiggly in the center. Remove from oven and allow to cool to room temperature.
  6. Topping: Make the Cran-Blueberry Sauce as directed. Reserve 1½ cups and place the remaining in the refrigerator or freezer. Bloom the gelatin in the cold water in a small bowl by sprinkling it over the top and allowing it to sit for a few minutes. Add the bloomed gelatin to the warm sauce. (If it was made previously, warm it up in a saucepan over medium heat until it begins to bubble around the edges, then remove from heat and add bloomed gelatin). Blend in the gelatin to be sure it is distributed throughout and melts into the sauce. Cool to room temperature.
  7. Once the sauce and baked cream cheese have cooled, pour the sauce over the top, press a sheet of clear plastic wrap on the surface and place in the refrigerator for four hours or overnight to chill and set up the top layer. Cut into 16 squares. Maybe refrigerated in an airtight container for up to one week or frozen for three months. Serve cold or at room temperature.
Notes
Net Carbs: 4.1g
SugarOH: 12.4g
 

Blackberry Jalapeno Jam

Blackberry Jalapeno Refrigerator Jam

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A video version of this recipe can be found here.

Blackberry Jalapeno Refrigerator Jam
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 2 tbsp
  • Calories: 13.3
  • Fat: 0.1g
  • Carbohydrates: 3.5g
  • Fiber: 2.5g
  • Protein: 0.3g
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Ingredients
  • 1½ cups fresh blackberries
  • 1 jalapeno pepper, finely diced
  • 1 tbsp xylitol
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • ⅛ tsp xanthan gum
  • 1 pinch of pure powdered stevia (optional)
Instructions
  1. Depending upon the size of the blackberries and the consistency of jam that you enjoy, leave the blackberries whole or cut them in half to make the inner core smaller. Place them in a heavy bottomed saucepan with the diced jalapeno, xylitol, lemon juice, and lemon zest. Bring to a boil then reduce heat to low and continue to cook while stirring occasionally for 15–20 minutes or until thickened slightly.
  2. Sprinkle the xanthan gum over the surface and then blend in with a spoon, continue to cook for one minute then remove from heat and cool to room temperature. Adjust sweetness by slowly adding stevia, to your taste. Once cool, place in a glass jar or plastic container with a tightly fitting lid and keep refrigerated for up to two weeks. This may also be properly canned if desired. Makes 1¼ cups. Each serving is 2 tablespoons.
Notes
Net Carbs: 1.0g
SugarOH: 1.2g