Tag: Sugar Free

Sugar-Free Window Cookies

Sugar-Free Window Cookies

Posted on by
Sugar-Free Window Cookies
 
Author: 
Nutrition Information
  • Serves: 44
  • Serving size: 1
  • Calories: 109
  • Fat: 8.6g
  • Carbohydrates: 6g
  • Fiber: 5.1g
  • Protein: 1.8g
Save Print
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
 

Low-Carb Kahlua

Low-Carb Kahlua

Posted on by
Low-Carb Kahlua
 
Author: 
Nutrition Information
  • Serves: 20
  • Serving size: 1 ounce
  • Calories: 55
  • Fat: 0g
  • Carbohydrates: 9.7g
  • Fiber: 8g
  • Protein: 0.5g
Save Print
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

Posted on by
Spicy Mexican Hot Chocolate
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: ½ cup
  • Calories: 196
  • Fat: 15g
  • Carbohydrates: 28.1g
  • Fiber: 24.2g
  • Protein: 3.1g
Save Print
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

Posted on by

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
Save Print
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

Posted on by
Cran-Blueberry Cheesecake Squares
 
Author: 
Nutrition Information
  • Serves: 16
  • Serving size: 1
  • Calories: 217
  • Fat: 18.1g
  • Carbohydrates: 18.3g
  • Fiber: 14.2g
  • Protein: 5.3g
Save Print
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