Tag: Recipe

Matcha White Chocolates

Matcha White Chocolates

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Matcha White Chocolates
 
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Nutrition Information
  • Serves: 8
  • Serving size: 3 pieces
  • Calories: 190
  • Fat: 18.8g
  • Carbohydrates: 6.4g
  • Fiber: 4.5g
  • Protein: 0.9g
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Ingredients
  • 4oz culinary grade cocoa butter
  • 3 tbsp xylitol, powdered
  • ⅔ cup coconut milk powder
  • 1 pinch pure powdered stevia
  • Pinch of salt (up to ⅛ tsp)
  • 1 tsp vanilla
  • 1-2 tsp Matcha green tea powder
Instructions
  1. Gently heat the cocoa butter in a small pot that is fitted over another pot of simmering water (double boiler). Do not allow the bottom of the top pan to sit in the water. Once melted, set aside to cool for 10-15 minutes until just warm to the touch but no longer hot.
  2. Place the xylitol in a blender and pulse several times until powdered. Add the coconut milk powder, stevia, salt, vanilla, tea powder and the cooled cocoa butter. Pulse for 1-2 minutes until smooth then pour into the wells of a candy or chocolate mold. Most chocolate molds hold about 1 ½ teaspoons of liquid. This recipe makes about 25 individual chocolates when using this size mold. Each serving is about 1 oz or 3 chocolates.
  3. Place molds on a sheet pan into the refrigerator until solid; about an hour. Remove from the molds and store at room temperature or refrigerate for up to 3 months in a tightly sealed container.
Notes
Net Carbs: 1.9g
SugarOH: 4.5g
 

Chia Minute Muffin

Chia Minute Muffin

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This is a very versatile recipe.  While I enjoy muffins with jam (and butter!) sometimes I need something fast that I can just grab and go without worrying about having jam dripping onto my shirt or some other place.  Add a tablespoon of Blueberry Refrigerator Jam with the egg or simply add a few whole fresh blueberries before microwaving and you are literally out the door in 2 minutes!

Chia Minute Muffin
 
Author: 
Nutrition Information
  • Serves: 1
  • Serving size: 1
  • Calories: 303
  • Fat: 15.8g
  • Carbohydrates: 16.4g
  • Fiber: 14.7g
  • Protein: 22.8g
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Ingredients
  • 1 large egg
  • 1 tbsp unsweetened coconut milk
  • 1 tsp olive oil
  • ½ tsp vanilla (optional)
  • 1 tsp xylitol
  • 2 tbsp chia meal
  • 2 tbsp unsweetened protein powder
  • ½ tsp cinnamon
  • ¼ tsp baking powder
  • ⅛ tsp salt
Instructions
  1. Whisk the egg, coconut milk, olive oil, vanilla and xylitol in a microwave safe coffee cup.
  2. Add the chia meal (blend 2 tbsp seeds in a blender to make the meal), protein powder, cinnamon, baking powder and salt. Stir until fully blended and thick.
  3. Microwave for 1 minute. You will see the muffin rise to the top of the mug but it will collapse towards the end and stay below the rim. Remove from the mug by tapping upside onto a plate. Sometimes it may stick so use a knife to gently go around the outside edges of the muffin where it may be sticking to the mug.
  4. Slice and enjoy immediately. Delicious with a tablespoon of unsweetened jam, cream cheese or both!
Notes
Net Carbs : 1.7g
SugarOH: 4g
 

 

Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies

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Chewy Peanut Butter Cookies
 
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Nutrition Information
  • Serves: 40
  • Calories: 64
  • Fat: 5.0g
  • Carbohydrates: 3.7g
  • Fiber: 2.6g
  • Protein: 2.4g
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Ingredients
  • 1 large egg
  • 2 tbsp coconut milk
  • 2 tsp vanilla
  • ¼ cup xylitol
  • 1 tbsp erythitol
  • 3 tbsp chia seed flour
  • 1 cup unsweetened peanut butter
  • 2 pinches pure powdered stevia
  • 1 cup almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350°F. Use parchment paper or silicone mats to prepare two sheet pans; set aside.
  2. In a medium bowl whisk together the egg, coconut milk, vanilla, xylitol, erythritol, stevia, and chia seed four until well combined.
  3. Add the peanut butter and mix with a fork until fully incorporated. Set aside.
  4. In a small bowl, whisk to combine the almond flour, baking soda and salt. Add to the peanut butter mixture and mix into a thick batter.
  5. Using a 1 tablespoon scoop or measure, divide dough into 40 balls and place them evenly spaced on the prepared sheet pans. Bake for 11 minutes until puffed and golden. Remove from the oven and allow to cool on the pan; about 15 minutes. Cookies will stay soft and chewy in an airtight container in the refrigerator for up to 1 week or frozen for up to 1 month.
Notes
Net Carbs : 1.1g
SugarOH : 1.5g
 

Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies

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Raspberry Cheesecake Brownies
 
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Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 304
  • Fat: 25.2g
  • Carbohydrates: 21.2g
  • Fiber: 18.3g
  • Protein: 5.8g
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Ingredients
Cream Cheese Batter
  • 12 oz cream cheese, softened
  • 3 tbsp erythritol
  • 2 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 large egg
  • 1 ½ tsp vanilla
  • ¾ tsp almond extract
  • 1 cup raspberries

Chocolate Batter
  • 8 oz sugar-free chocolate, chopped
  • ½ cup unsalted butter
  • 1 tsp vanilla
  • Pinch of salt
  • 3 large eggs
  • 2 tbsp xylitol
  • 1 pinch pure stevia
  • 1 tsp unsweetened cocoa powder for dusting
Instructions
  1. Preheat oven to 300°F. Grease a 9x9-inch square pan and cover the bottom and sides with a single piece of aluminum foil. Spray with oil and set aside.
  2. In a small bowl, with an electric mixer and paddle attachment, blend together the softened cream cheese, erythritol, xylitol, and stevia smooth. Add egg, vanilla and almond extract until fully incorporated. Place ⅓ of the cream cheese mixture into another bowl and add the raspberries, blending until combined. Set both bowls aside.
  3. Melt the chocolate and butter in a microwave safe bowl for 30 second intervals, stirring in between until melted, do not overheat. Blend butter and chocolate until butter is fully incorporated, add vanilla and salt; blend then set aside.
  4. In a medium bowl, with an electric mixer and whip attachment, whip the eggs, xylitol and stevia until pale yellow and thick; about 3 minutes. Add the melted chocolate mixture and blend 30 seconds until fully incorporated into a thick brownie batter.
  5. Pour two thirds of the brownie batter into the pan, smoothing it out to cover the bottom of the pan in an even layer. Take spoonfuls of each cream cheese mixture and alternate them over the layer of brownie batter in the pan with spoonfuls of the remaining brownie batter. Use a knife to gently swirl the batters together then rap the pan on the counter to remove any air bubbles and settle the batter.
  6. Bake for 45 minutes or until set in the center. Cool on a rack in the pan for at least 1 hour up to 1 ½ hours. Once cooled, carefully removed the sides, invert onto a plate, dust the bottom with 1 tsp of cocoa powder to prevent sticking and invert again onto a serving plate. Enjoy immediately or place in the refrigerator for up to 4 days tightly wrapped – bring to room temperature before serving. It may also be frozen, tightly wrapped, for up to 1 month. Bring to room temperature before serving. Cut into twelve 1 ½ x 1 ½ inch brownies.
Notes
Net Carbs: 2.8g
SugarOH: 16.3g