Tag: Sugar Free

Citrus Zucchini Bread

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Citrus Zucchini Bread
 
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Nutrition Information
  • Serves: 14
  • Serving size: 14
  • Calories: 183
  • Fat: 14.4g
  • Carbohydrates: 15.8g
  • Fiber: 13g
  • Protein: 5.8g
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Citrus zucchini bread is a fantastic riff on classic zucchini bread incorporates yellow squash, cardamon and fresh citrus.
Ingredients
  • ½ cup toasted unsweetened shredded coconut
  • 1 ½ cups finely shredded zucchini (yellow squash!)
  • 1 tsp lemon juice
  • 1 Tbsp lemon zest
  • 1 Tbsp vanilla
  • 1 ½ cups almond flour
  • ¼ cup chia seed flour
  • 2 tbsp coconut flour
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • ½ tsp nutmeg
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • Pinch pure powdered stevia
  • 4 large eggs
  • ¼ cup coconut oil, melted
  • ⅓ cup erythritol
  • ⅓ cup xylitol
Instructions
  1. Preheat oven to 350°F. Toast coconut for 5-8 minutes until light golden and set aside to cool. Increase oven temperature 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. Grate the zucchini and squeeze out as much water as possible then place it in a small bowl with the lemon juice, lemon zest and vanilla. Set aside.
  3. In a small bowl whisk to combine the almond flour, chia seed flour, cinnamon, cardamom, nutmeg, baking soda, salt and stevia. Set aside. In a medium bowl, whisk together the eggs, coconut oil, erythritol, and xylitol. Add the flour mixture and blend into a smooth batter. Then add the zucchini mixture blending to combine. Fold in the chopped pecans.
  4. Bake for 20 minutes at 375°F then turn the oven down to 350°F and continue to bake another 30-35 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 10 minutes before removing to a cooling rack. Enjoy immediately or refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. Serve at room temperature or toasted.
  5. Optional: Add 6 drops of certified pure lemon essential oil and 7 drops of certified pure grapefruit essential oils to the batter. ALSO this bread is delicious served with a cream glaze made with 3 Tbsp erythritol (powdered), 2 Tbsp heavy cream and ½ tsp vanilla. Add additional essential oils as described above to your taste and then whisk until fully combined. Drizzle over bread and serve!
Notes
Net Carbs : 2.8g
SugarOH: 9.1g
 

Lemon Chiffon Coconut Cake

Lemon Chiffon Coconut Cake

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This cake is wonderful enhanced with essential oils. Try adding 1-3 drops of lemon, lime, bergamot, orange or lavender!

Lemon Chiffon Coconut Cake
 
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Nutrition Information
  • Serves: 12
  • Serving size: 1 slice or ¼ th of one cake
  • Calories: 190
  • Fat: 13.1g
  • Carbohydrates: 14.8g
  • Fiber: 11.7g
  • Protein: 7.3g
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Ingredients
  • 14 large egg whites
  • ½ tsp cream of tartar
  • ½ cup unsalted butter, melted
  • ½ cup coconut milk
  • 7 egg yolks
  • ⅓ cup xylitol
  • 3 tbsp erythritol
  • Pinch pure powdered stevia
  • 2 tsp lemon zest
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 cup coconut flour, sifted
  • 1 tsp baking powder
Instructions
  1. Preheat oven to 325°F. Prepare 3 mini Bundt pans or one large Bundt pan with oil. Set aside.
  2. Combine the egg whites and cream of tartar in a large bowl. Use a handheld or standing mixer to beat the egg whites until stiff peaks form. Set aside.
  3. In a medium bowl whisk together the melted butter, coconut milk, egg yolks, sweeteners, lemon zest, vanilla and salt. Once fully combined add the coconut flour and baking powder. Blend quickly (the longer it sits the more likely it will become very thick).
  4. Add ⅓ of the egg whites to the coconut mixture and stir to combine. Gently add another ⅓ of the eggs to the mixture and using a spatula fold into the batter. Repeat for the remaining egg whites. Do not overmix, try to keep as much air in the batter as possible.
  5. Fill each pan then bake for 40-45 minutes until fully set, golden on top and it begins to pull away from the sides of the pan. Allow to cool for 15 minutes then invert and continue to cool. The cakes should fall from the pan but some gentle nudging may be necessary. NOTE: a large Bundt pan will require 65-75 minutes to completely bake.
Notes
Net Carbs : 3.1g
SugarOH: 8.3g
 

Matcha White Chocolate Latte

Matcha White Chocolate Latte

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Matcha White Chocolate Latte
 
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Nutrition Information
  • Serves: 1
  • Serving size: 1
  • Calories: 235
  • Fat: 23.3g
  • Carbohydrates: 8.4g
  • Fiber: 5.5g
  • Protein: 0.9g
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Ingredients
  • 1 cup unsweetened coconut milk
  • 1.5 oz Matcha White Chocolates (see recipe on site, you will need 5 pieces)
  • Cinnamon and additional Matcha green tea powder if desired.
Instructions
  1. Place Matcha White Chocolates in a mug.
  2. Heat coconut milk until boiling and pour over the chocolate. Allow to sit for 5-7 minutes then gently stir until fully dissolved then add the vanilla. Add additional matcha powder for a stronger flavor and sweeten more with a small amount of stevia if desired.
  3. Sprinkle with cinnamon and enjoy!
Notes
Net Carbs: 2.9g
SugarOH: 4.5g
 

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