1 1/2 teaspoon vanilla extract (or extract of choice)
Natural food coloring
4 ounces sugar-free dark chocolate, chopped (Hershey’s makes Miniatures that work great!)
3/4 ounce cocoa butter or 1 1/2 Tablespoon coconut oil (solid at room temperature)
Beat butter and cream cheese til smooth.
Add sweetener and beat til well combined. The mixture will be very thick.
Add the cream and beat til smooth.
Add extract of choice and a little food coloring, if desired.
Refrigerate at least 1 hour.
Line a baking sheet with waxed paper and scoop about 2 Tablespoons of the mixture onto the sheet and shape with your hands into an egg shape about 2 inches long. If it’s too sticky, dust with a little Swerve Confectioners. Do all of the mixture like this.
Melt the chocolate in a double boiler with the cocoa butter or coconut oil and dip the eggs one at a time, tossing to coat. Lift out with a fork and tap to remove excess chocolate. Place on waxed paper.
Drizzle with remaining chocolate and let set til firm.
As Spring unfolds, berries of all kinds are coming into season in the U.S. This quick bread is ideal for a weekend brunch. Topped with a little cream cheese and maybe some Swerve Confectioner’s, it’s an absolute delight!
Net Carbs 5.4 grams
Total Carbs 20.8 grams (includes carbs from Swerve)
Protein 7.7 grams
Fat 20.7 grams
2 cups almond flour
1/2 teaspoon salt
1/2 cup Granulated Swerve
1 teaspoon baking soda
2 beaten large eggs
1/4 cup melted butter
1 cup fresh blueberries
Preheat oven to 350F.
Grease an 8×4 loaf pan with butter or cooking spray.
Combine the almond flour, salt, Swerve and baking soda and stir in the eggs and melted butter. The batter will be thick.
Spread the batter into the greased loaf pan and press the berries evenly into batter.
Bake in preheated oven for 40 minutes or until a toothpick comes out clean.
Preheat oven to 350F and grease a 9×9 baking pan. Microwave the chopped apple for 2 minutes. Cool. Mix oats, almond meal, baking powder, salt, cinnamon and cloves and nutmeg and set aside. Beat eggs and add applesauce and mix til combined. Add almond milk, vanilla and maple syrup and stir til combined. Add dry ingredients to the wet mixture and stir until combined. Add apples and mix thoroughly. Bake for 35-45 minutes til the top is set and edges are slightly browned.
1. In a large bowl mix everything until smooth, except evaporated milk and whipped topping. Gradually stir in evaporated milk.
2. Pour into 9 inch pie plate which is coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted in middle comes out clean. Cool on a wire rack. Dollop with whipped cream before serving. Refrigerate leftovers.