Tag: Recipe

Sweetened Condensed Coconut Milk

Sweetened Condensed Coconut Milk

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Sweetened Condensed Coconut Milk
 
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Nutrition Information
  • Serves: 16
  • Serving size: 1 tbsp
  • Calories: 93
  • Fat: 8g
  • Carbohydrates: 6.3g
  • Fiber: 4.5g
  • Protein: 0.4g
Recipe type: Sauces and Toppings
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Ingredients
  • 13.5 ounces canned coconut cream
  • 3 tbsp xylitol
  • 1 tsp vanilla
  • Pinch of salt
Instructions
  1. Combine the coconut milk and xylitol in a small sauce pot. Bring to a boil and cook 1-2 minutes until the xylitol has dissolved. (Note: you can use coconut milk to do this but use another ⅔ cup coconut milk for a total of 16 oz or 2 cups.)
  2. Reduce heat to simmer and continue to cook uncovered, stirring occasionally, until it has reduced by about half (this will go faster if you use a pan that is larger also make a mental note of where on the pan the liquid goes so you will know when it is fully reduced). Add in the vanilla. Makes about 1 cup or 8oz. Each serving is 1 tbsp.
Notes
Net Carbs: 1.8g
SugarOH: 2.3g
 

Blueberry Refrigerator Jam

Blueberry Refrigerator Jam

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Blueberry Refrigerator Jam
 
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Nutrition Information
  • Serves: 10
  • Serving size: 2 tbsp
  • Calories: 20
  • Fat: 0.1g
  • Carbohydrates: 5.6g
  • Fiber: 2g
  • Protein: 0.2g
Recipe type: Sauces and Toppings
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Ingredients
  • 2 cups fresh blueberries
  • 2 tsp lime juice
  • 1 tsp lime zest
  • 1 tbsp xylitol
  • Pinch of nutmeg (optional)
  • ⅛ tsp xanthan gum
  • 1 pinch of pure powdered stevia (optional)
Instructions
  1. Place the blueberries in a heavy bottomed sauce pan with the xylitol, lemon juice, lemon zest and nutmeg if using. Bring to a boil then reduce heat to low and continue to cook while stirring occasionally for 15-20 minutes or until it has thickened slightly.
  2. Sprinkle the xanthan gum over the surface and then blend in with a spoon, continue to cook for 1 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 2 weeks. This may also be properly canned if desired. Makes 1 ¼ cups. Each serving is 2 Tbsp.
Notes
Net Carbs: 3.6g
SugarOH: 1.2g
 

Spiced Pumpkin Chocolate Swirl Bread

Spiced Pumpkin-Chocolate Swirl Bread

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Spiced Pumpkin-Chocolate Swirl Bread
 
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Nutrition Information
  • Serves: 14
  • Serving size: 1
  • Calories: 316
  • Fat: 25.9g
  • Carbohydrates: 29g
  • Fiber: 23.8g
  • Protein: 9.3g
Recipe type: Breads and Savories
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Ingredients
Chocolate Batter
  • ¼ cup sugar-free chocolate chips
  • ¼ cup coconut oil
  • 3 large eggs
  • 1 tsp vanilla
  • 2 tsp espresso powder
  • 4 tbsp erythritol
  • 4 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 ½ cups almond flour
  • 2 tbsp coconut flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda

Pumpkin Batter
  • 2 large eggs
  • ¾ cup pumpkin puree
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • 3 tbsp erythritol
  • 3 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 ¾ cups almond flour
  • ¼ cup coconut flour
  • 2 tbsp chia seed flour
  • 1 ½ tsp pumpkin pie spice (or 1 tsp ground cinnamon, ½ tsp ground ginger ⅛ tsp ground cloves and ⅛ tsp ground nutmeg)
  • 1 ½ tsp baking powder
  • ½ tsp salt

Mocha Glaze:
  • 3 tbsp erythritol, powdered
  • 2 tbsp heavy cream
  • ½ tsp vanilla
  • ½ tsp espresso powder
  • ¼ tsp ground cinnamon
Instructions
  1. Preheat oven to 375°F. Prepare a 5x7-inch loaf pan by placing a piece of parchment on the bottom and spraying it and the sides with oil.
  2. Make the Chocolate Batter: Melt the chocolate and coconut oil in a small bowl at 30 second intervals; stirring in between until fully melted and smooth. Add the eggs, vanilla, espresso powder, erythritol, xylitol and stevia whisking into a smooth batter. In a small bowl whisk to combine the almond flour, coconut flour, cocoa powder, baking powder, salt, baking soda. Set both aside.
  3. Make the Pumpkin Batter: In a medium bowl whisk to combine the egg, pumpkin puree, coconut oil, vanilla, erythritol, xylitol, and stevia. In a small bowl whisk to combine the almond flour, chia seed flour, pumpkin pie spice, baking powder, and salt. Add the dry ingredients to the pumpkin mixture mixing until combined. Do the same for the Chocolate Batter so that you have two bowls of batter – one chocolate and one pumpkin.
  4. Divide the batter into the prepared pan by alternating ½ cup of each batter into the pan; start with the bottom layer and then do a second layer. Take a knife and swirl the batter once or twice to blend the batters. Bake for 25 minutes at 375°F then turn the oven down to 350°F and continue to bake another 40-45 minutes until light golden brown and set in the center. If the bread begins to brown too much on top cover it with aluminum foil and continue baking. Remove from oven and allow the bread to cool in the pan for 20 minutes before removing to a cooling rack.
  5. For the Glaze: Whisk all ingredients until smooth. Use immediately, it will set up forming a crust as it sits so quickly drizzle it over the top of the warm bread. Enjoy immediately or refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. Serve at room temperature or toasted.
Notes
Net Carbs: 5.2g
SugarOH: 18.3g
 

Blackberry Cabernet Sorbet

Blackberry Cabernet Sorbet

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Blackberry Cabernet Sorbet
 
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Nutrition Information
  • Serves: 8
  • Serving size: ½ cup
  • Calories: 65
  • Fat: 0g
  • Carbohydrates: 17.2g
  • Fiber: 14.7g
  • Protein: .8g
Recipe type: Frozen Treats
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Ingredients
  • ½ cup xylitol
  • ¼ cup water
  • 3 cups fresh or frozen blackberries
  • 1 pinch pure powdered stevia
  • ½ cup cabernet wine
  • 1 tbsp fresh lemon juice
Instructions
  1. Bring the xylitol and water over medium-high heat to a boil. Once all the xylitol has dissolved, remove it from the heat and quickly cool over an ice water bath and then refrigerate for at least 1 hour.
  2. Puree the blackberries in a food processor or blender. Strain through a fine mesh strainer to remove the seeds. You should have about 22oz of blackberry puree.
  3. Add the syrup, stevia, cabernet and lemon juice; whisking to incorporate all ingredients.
  4. Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes eight ½-cup servings.
Notes
Net Carbs: 2.5g
SugarOH: 12hg
 

Coconut Granola

Coconut Granola

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Coconut Granola
 
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Nutrition Information
  • Serves: 6
  • Serving size: ¼ cup
  • Calories: 216
  • Fat: 21.2g
  • Carbohydrates: 12.6g
  • Fiber: 9.7g
  • Protein: 3.8g
Recipe type: Breakfast Treats
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Ingredients
  • 1 ¼ tsp salt; divided
  • ¼ cup raw almonds
  • ¼ cup raw pecans
  • ¼ cup raw walnuts
  • ¼ cup raw hazelnuts
  • 1 cup unsweetened flaked coconut
  • 3 tbsp erythritol
  • Pinch pure powdered stevia
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 2 tsp cinnamon or other spices
Instructions
  1. Optional: Combine water with 1 tsp salt. Add nuts and soak covered with 1 inch of water (add more water if necessary to cover the nuts) for 24 hours (while soaking, cover with plastic wrap and set on the counter at room temperature). Drain off water. If skipping this step go to step 2.
  2. Process nuts in a food processor until they are about half their size. Add the coconut flakes, erythritol, stevia, coconut oil, vanilla, cinnamon and ¼ tsp salt. Process 1-5 times until combined and the coconut and nuts are about the size of rolled oatmeal.
  3. If you have made the soaked version: spread mixture evenly over parchment paper or a silicone mat on a sheet pan and bake at the lowest oven setting possible (about 200°F) for 1 hour, stir, then continue to bake for 1 hour with the door cracked, stir again and continue to bake for another hour with the door closed until it is completely dry. A dehydrator may also be used. To toast this mixture keep on the sheet pan and bake for 15 minutes at 275°F. If you have made the un-soaked version: bake at 325°F for 15-20 minutes or until light golden and toasted. Granola may be kept in the refrigerator in an air tight container for up to 2 months or frozen for up to 4 months. Makes 1 ½ cups. Each serving is ¼ cup.
Notes
Net Carbs: 3g
SugarOH: 6g