Category: SWEET TREATS

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Jeannette, my dear sweet mother-in-law saw this recipe in the Houston Chronicle and immediately thought of us. She knows we follow a Ketogenic lifestyle, and being a wiz in the kitchen has a keen eye for a good recipe. She would probably interject that I am pretty good in the kitchen myself, and that would be true, but I am nowhere near her caliber.

Ingredients:

1 cup blanched almond flour (not almond meal)
1/8 teaspoon baking soda
1/8 teaspoon salt
3 large eggs
1/4 cup avocado oil
1 tablespoon lemon zest
1/8 teaspoon swerve
1 cup frozen unsweetened raspberries(or other berries)

5-6 drops liquid stevia, or stevia glycerite (optional)

Instructions:

Preheat the oven to 350 degrees. In a food processor, pulse the almond flour, baking soda and salt. Add the eggs, avocado oil, lemon zest and swerve and pulse for about 20 seconds. If you’re using the liquid stevia, add it too.

Remove the blade and fold in the raspberries (or berry of your choice) by hand. Divide the batter between 8 muffin cups and bake for 30 minutes.

Yields eight muffins

Notes: The original recipe called for grapeseed oil and stevia, but I prefer to use avocado oil and swerve, so I made those changes. I would say if you want a sweeter muffin add 5-6 drops of liquid stevia or stevia glycerite.

We were tickled when Jeannette called to say that she was coming by with muffins. A few days before we went over for a visit and saw the recipe on the counter, so we were very excited to taste the finished product. She made them with blueberries instead of raspberries because that’s what she had on hand. Let me tell you, they were delicious! Not too sweet, and consistency similar to that of a bran muffin; I can see infinite possibilities for modification! Off the top of my head I am thinking of frozen cranberries as the fruit and adding 1/2 teaspoon of orange extract. That experiment will have to wait a bit longer though until I am fully recovered and can return to my adventures in the kitchen.

I entered the ingredients (using blueberries) into my favorite nutrition tracker Cronometer, and this is the nutritional breakdown that it came up with using the ingredients I chose:

Recipe Source: “My Pinewood Kitchen: A Southern Culinary Cure,” by Mee Tracy McCormick

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I need something yummy to bring to a work potluck next Wednesday, and I want to bring a dessert that I will eat… These sound like they’ll fit the bill perfectly. They have 3g net carbs and are only 107 calories each!

Prep Time:15 mins

Chilling time:30 mins

Equipment

  • silicone mini cupcake tray or mini cupcake wrappers
  • mixing bowl
  • wooden spoon
  • measuring cups/ spoons

Ingredients

Topping

  • 12oz Cream cheese
  • 1/3 cup pumpkin puree
  • 1 tsp pumpkin spice
  • 1/4 cup stevia
  • 2 tbsp flax meal
  • 1/4 tsp salt

Crust

  • 1/2 cup almond flour/meal
  • 1/4 cup stevia
  • 3/4 cup flax meal
  • 1 tsp ginger ground 
  • 1/4 cup butter melted
  • 1/4 tsp salt

Instructions

  • Mix topping ingredients together until well combined and there are no lumps. Set aside in the fridge to allow to thicken for at least 30 minutes
  • Mix dry ingredients together for crust
  • Add butter
  • Mix together well
  • Spoon a tablespoonful into mini cupcake cases or a silicone mini cupcake tray
  • Press down firmly
  • Freeze for at least 30 minutes
  • Take topping and crust out of the fridge and freezer. 
  • Either pipe or spoon topping onto crust. 
  • Serve immediately, or refrigerate until ready to serve.

Published from: https://www.gallaxygastronomy.com/pumpkin-spice-cheesecake-bites/#wprm-recipe-container-380

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It’s that time of year again, holiday parties and dessert tables can be a formidable enemy.  These cheesecake fat bombs are an easy way to indulge without going off the rails,  and for me, satisfy my sweet tooth.  This is not to say that fat bombs have to be sweet; they can be anything really, your imagination is the limit. Having made a number of fat bombs over the past year, I decided to go out on a limb and create my own. It wasn’t hard really, as their name suggests, they consist mostly of fat. I know what you’re probably thinking, ewwwww gross; not so.

I didn’t set out to create a cheesecake fat bomb, that was a happy accident, I just wanted a sweet treat. Since I am all about simple, I decided on few ingredients: butter, cream cheese, heavy cream, lemon, and Swerve.  After mixing it all up I took a taste and said: Yum, cheesecake! I was very excited, but that’s not the best part;  these  sweet little treats come in at only 79 calories a piece, so I can have two without guilt.

IMG_2800

The Kerrygold butter can be substituted with any grass-fed variety, as long as its unsalted; the Swerve can be replaced with any zero calorie sugar substitute.  Like most fat bombs, these do have to be kept refrigerated, and freeze beautifully. I highly recommend using a scale to get even portions, and  mini-muffin cups for ease and simplicity. My only wish is that I had maybe added some vanilla bean or almond extract; perhaps next time.

Yields about forty 1/2 ounce servings, each with: Calories: 79; Fat: 7.8g; Cholesterol: 22mg; Sodium: 20mg; Carbs: 0.7g; Sugars: 0.5g; Protein: 0.4g.

Ingredients:
8oz full fat cream cheese, softened
8oz Kerrygold unsalted butter, softened
1/2 cup swerve, add more to taste
1 cup heavy whipping cream
Juice and zest of one lemon.
pinch of salt.

Mise en place: Prepare a baking sheet, that will fit into refrigerator, with forty mini muffin cups. Have food scale, spatula, and a pastry bag nearby.

Directions:
1. In a bowl combine softened butter and softened cream cheese. Use an electric mixer, or the balloon whisk on a stand mixer to beat until creamy and smooth.

2. Turn mixer off before adding 1/2 cup of Swerve and a pinch of salt, restart mixer at lowest speed to avoid a making a huge mess.  Mix thoroughly and taste, this may be sweet enough for your liking. It wasn’t for me, so I added more.

3. Use a micro-planer to zest lemon, or a zester and finely chop.  Juice lemon and add both along with heavy cream to the butter/cream cheese/Swerve mixture and beat at high speed until stiff,  about two minutes.

4. Spoon mixture into a  pastry bag or food storage bag with a cut corner, pipe into mini-muffin cups, using a food scale to measure each to a half ounce serving. Place filled muffin cups on cookie sheet as you go

5. Place baking sheet of filled muffin cups in fridge to firm up, two hours to overnight; they will not harden. Move to airtight container and store in refrigerator.  If stored in freezer, be sure to thaw in refrigerator.