Category Archives: Sweet Recipes

No Bake Lemon Blueberry Bars

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First of all, I want to credit the recipe that inspired me to make these. You can find the recipe for Strawberry Crumble Bars here.  They are great. I just changed the recipe to suit my tastes and the ingredients I happened to have on hand. Either recipe is  awesome; these bars are cool, rich, and creamy without being overly sweet.

Crust/Topping

2 cups almond flour

2tbsp granular erythritol

1/4 tsp stevia

4tbsp melted butter

1/2 cup chopped pecans

Filling

2cups heavy cream

1tsp liquid stevia

1cup powdered erythritol

8 ounces softened cream cheese

Juice of one lemon

11 ounces fresh blueberries sprinkled with 2 tbsp granular erythritol

Prepare an 11 x 13 inch pan with non-stick cooking spray and line the bottom of the pan with parchment paper. Mix the ingredients for the crust in a medium bowl. Press just over half of the mixture in the bottom of the pan, and save the rest.

Whip the heavy cream until stiff peaks form, and add sweeteners, lemon juice, and creamed cheese and mix well. Fold in blueberries. Spread filling in the pan, and top with remaining crust. Cover and freeze for about 3 hours, or until firm.

Store them in the freezer, but allow them to thaw about 45 minutes to 1 hour before serving.

Serves 18

Nutrition Facts

Calories 239.4

Total Fat 22.6 g

Total Carbohydrate 7.8 g

Dietary Fiber 2.6 g

net carbs 5.2

Sugars 3.5 g

Protein 4.6 g

 

 

Chocolate Peanut Butter Bars

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Low Carb Chocolate Peanut Butter Bars

Peanut butter layer:

1 cup no sugar added peanut butter

1 cup powdered erythritol

12 drops EZ Sweetz (equivalent to 1/2 cup Splenda)

1 tablespoon coconut flour

2 tablespoons softened butter

Topping:

2/3 cup sugar-free chocolate chips

2 tablespoons butter

2 tablespoons heavy cream

Thoroughly mix all ingredients for the peanut butter layer. It will be similar to a dough in consistency. Line an 8 X 8 pan with parchment paper. Leave the paper hanging out to make removing the candy easier. I sprayed mine with a little non-stick cooking spray. Press in peanut butter mixture firmly. DSCF9182

Melt chocolate and butter together. I used the microwave, but a double boiler is safer if you are worried about burning the chocolate. Remove from heat, add the cream, and stir thoroughly. Spread over the top of the peanut butter mixture. Let sit in the refrigerator for at least 2 hours. These are also good frozen.

Remove from baking dish and cut into 16 squares. I invert mine while I’m cutting them. That way the chocolate doesn’t tend to break and the peanut butter doesn’t get smushed.

Watch your portions with these. They are addictive, and peanut butter obviously isn’t the lowest carb option available. I definitely wouldn’t use these during induction. However, they are an awesome dessert for ongoing weight loss and maintenance.

Serves 16: 3.5 NET carbs each

Low Carb Chocolate Chip Cookies

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DSCF9123I have a love/hate relationship with Just Like Sugar. I love how it changes the texture of food, but I hate how it tastes. For instance, chocolate chip cookies with this sweetener have a consistency that is so similar to the high carb version. However, if you only use JLS, they will taste salty and bitter. Something about it just doesn’t agree with me.

The trick is to combine just enough of the JLS with erythritol/sucralose to get a good texture and a sweet taste. There are lots of good recipes for chocolate chip cookies that don’t use this sweetener. (I have one here.) But if you have some JLS and you’d like to try a new recipe, this one is great. My 14 year-old, non-low carb, pickiest eater in the world daughter even likes these.

Chocolate Chip Cookies                                                                             DSCF9110

2 sticks softened butter

1/4 cup Just Like Sugar Brown

1/2 cup Just Like Sugar

3/4 cup granular erythritol

12 drops EZ Sweetz (1/2 cup Splenda equivalent)

1 room temperature egg

1 1/2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking powder

1 teaspoon saltDSCF9112

2/3 cup sugar-free chocolate chips (I use these.)

Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper and set aside.

Cream butter, all sweeteners, and egg. Add almond flour, coconut flour, baking powder, and salt. Mix thoroughly. Fold in chocolate chips until well-distributed. I use a mini ice cream scoop to portion the dough.

Bake for 15-18 minutes, until lightly brown.                 Makes 40 cookies: 1 NET carb per cookie

 

Candied Pecans

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I was watching Food Network recently and I saw Trisha Yearwood making her uncle’s Sugared Pecans. They looked so good that I had to try to make a low carb version. I wasn’t really sure it would work, but it did. After they set they were crunchy and sweet. I substituted erythritol for the sugar, and it did stick. Yeah!

Here’s the recipe: Sugared Pecans

I substituted 1 cup of erythritol and 12-18 drops of EZ Sweetz (1/2 to 3/4 cup equivalent of Splenda). I like them on the sweeter end, but my husband liked them less sweet. Also, my husband suggested lightly salting them at the end, and/or mixing them with a few salty peanuts. I must admit he had a point. The salty and sweet were awesome together. Otherwise, I followed all of her other directions. These are an awesome low carb snack!

NET carbs are only 1 per 1/4 cup serving. (NET carbs means minus fiber and erythritol.)

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Sweet “Potato” Casserole

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I made this dish for a side at Thanksgiving. I was trying to recreate a sugar-free and low carb version of the sweet potato casserole with the praline topping. It’s almost more like dessert than it is a side. The main ingredient is a low-carber’s best friend, cauliflower. Believe me, no one will have any idea what’s really inside.

 

Topping:

1 cup erythritol

1/2 cup almond flour

2 scoops vanilla protein powder

10 tablespoons of chilled butter

1  1/2 cups chopped pecans

Mix erythritol, almond flour, and protein powder in a medium bowl. Cut in chilled butter until the mixture is crumbly. Stir in chopped pecans. Refrigerate until ready to use. (If you make this ahead for the holidays, leave the topping and the filling separate until just before you put them in the oven.)

Filling

1 head of cauliflower, steamed until soft

1 can of pumpkin puree

2 eggs

3/4 cup erythritol

18 drops of EZ Sweetz (3/4 cup Splenda equivalent)

1 scoop vanilla protein powder

2 tablespoons coconut flour

1/2 teaspoon cinnamon

1/2 teaspoon salt

Preheat oven to 325 degrees. Spray a 9 X 13 pan with non-stick cooking spray.

Place steamed cauliflower in food processor. Puree until completely smooth. Add canned pumpkin and eggs. Mix well. Blend in erythritol and EZ Sweetz.  Add protein powder, coconut flour (preferably sifted), cinnamon, and salt. Run food processor on high until completely blended and smooth.

Place mixture in the bottom of baking pan and add topping. Bake for 45 minutes, until top is brown.

 

Serves 16: NET carbs 3.8 per serving

 

 

 

 

Low Carb Blueberry Muffins

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Low Carb Blueberry Muffins

8 ounces softened cream cheese

3 eggs

18 drops EZ Sweetz (3/4 cup Splenda equivalent)

3/4 granular erythritol

1/4 cup vegetable oil

1/4 cup almond milk

1 teaspoon vanilla

2 cups almond flour

2 scoops vanilla protein powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup blueberries

Preheat oven to 350 degrees and line a muffin pan with 16 liners. Combine almond flour, protein powder, baking powder, baking soda, and salt. Set aside. Blend cream cheese, eggs, EZ Sweetz, erythritol, oil, almond milk, and vanilla in a large bowl. Add dry ingredients and blend until smooth. Fill muffin cups about 3/4 full. Put 3 to 4 blueberries on top of each muffin. Bake for 18-20 minutes.

Serves 16: Net carbs 4.25 per muffin

 

Low Carb Ice Cream

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This is absolutely the easiest way to create soft, delicious low carb ice cream that I’ve found. If you’ve tried to make sugar-free ice cream, you know that it normally turns into something that bears a striking resemblance to a brick. This comes out more like soft serve. Plus, you don’t have to make anything ahead of time.

 

 

 

So, what’s the catch? It requires a kitchen gadget. I watched the Kitchen Ninja presentation on QVC, (I know…get a life…) and as he made the ice cream I couldn’t help but wonder if it would work the same way without the added sugar. I did NOT order from QVC, but I found out later that my mom did. After we made the best strawberry ice cream I’d ever tasted in hers, I happened to see the Kitchen Ninja smoothie maker in Wal-Mart for $29. It does the trick too.

 

 

Low Carb Berry Ice Cream

3 cups frozen, no sugar added strawberries (or blueberry/mixed berries)

1 cup cream

1/2 cup erythritol (I used Swerve.)

12 drops EZ Sweetz (1/2 cup equivalent of Splenda)

Put all ingredients in your mixer and give it several short pulses to break up the berries. Then run the mixer continuously until the mixture is thoroughly combined and smooth. Add some additional cream if needed to get the berries mixed.

This yields 4 cups of ice cream, or 8 servings. (It’s all eaten immediately every time I make it, so I don’t know how well this would keep. You may want to cut the recipe in half if this is too much for your family.)

NET carbs 4.5 per serving.

*This amount seems to be all that this particular Ninja can handle. I wouldn’t try to do any more unless I had one of the larger Ninja units.

Cheesecake Swirl Brownies

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My son made a special request for his birthday. He asked for my low carb chocolate brownie cake, but he wanted me to add a layer of cheesecake to the top. I told him that I thought I remembered a store-bought mix that was just that sort of thing. You see, I don’t “make” my kids eat low carb.  They can have whatever they’d like, especially for a birthday. However, he said that he’d rather have a low carb version. He said he doesn’t like the way eating a lot of sugar makes him feel. Then I said, “Sure, I can do that.” I believe I sounded more confident than I felt.

 

However, they turned out really well and here’s the proof.

Notice the store-bought, “regular” brownie cupcakes that someone gave my son for his birthday. Notice the fact that only 4 of them are gone while the low carb brownie pan is empty. I rest my case. :)

 

Low Carb Cheesecake Swirl Brownie

First, make the batter for Chocolate Brownie Cake found here.

Then, mix the following ingredients in a medium bowl until smooth and creamy.

8 ounces softened cream cheese

1 room temperature egg

1/4 cup heavy cream

1/4 cup sugar-free vanilla syrup

1/4 cup powdered erythritol

Place several large spoonfuls of cheesecake mixture on top of brownie batter. Use a knife to swirl them together. Push the cheesecake near the edge. The brownie batter will come up around the cheesecake as it bakes.

Bake at 350 degrees for 30 minutes.

Serves 16: NET carbs 5.5 each

 

 

 

Low Carb Peanut Butter Pie

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I made this pie for my husband’s birthday. Since it was a special occasion, I was really stressed about it turning out well. Luckily, it totally exceeded my expectations. It disappeared so quickly that I immediately made another just to be sure I wasn’t dreaming. It’s still delicious. You really should try this!

 

 

 

Chocolate Crust:

½ cup almond flour

1 scoop chocolate protein powder

¼ tsp xanthan gum

2 TB granular erythritol

½ stick butter

1 TB water

Peanut Butter Filling:

8 ounces softened cream cheese

1 cup no sugar added peanut butter

12 drops EZ Sweetz (1/2 cup equivalent)

1/3 cup sugar-free peanut butter syrup (I used Da Vinci)*

2/3 cup powdered erythritol

½ cup heavy whipping cream

¼ cup sugar-free chocolate chips (optional)

Crust: Preheat oven to 350 degrees and spray a 9 inch pie plate with non-stick cooking spray. Combine almond flour, protein powder, xanthan gum, and erythritol in a food processor. Add butter and pulse until butter is crumbled. Add water and pulse just until the crumbled texture goes away and the mixture turns to dough. Spread mixture evenly into pie plate and bake for 10 minutes. Allow to cool.

Filling: In a large mixing bowl combine cream cheese, peanut butter, EZ Sweetz, peanut butter syrup, and erythritol. Blend until smooth and creamy. Set mixture aside. In a separate bowl, whip the cream until light and fluffy. Gently fold whipping cream into peanut butter mixture. Add filling to cooled pie crust and chill in refrigerator overnight. Garnish with sugar-free chocolate chips.

53 NET carbs in the whole pie. So, if you cut your pie into 12 slices like you’re supposed to, it’s about 4.5 net carbs per slice. However, my family cuts a pie in 8 slices, which would mean just under 7 net carbs per slice.

*If you don’t have peanut butter syrup, I think vanilla might work too. If I tried this with vanilla, I would probably put some chopped peanuts on top to add more peanut flavor.