Category: Pies & Misc.

Raspberry Souffles for Two

wp-15901125331514822891874833494038.png

Nutritional  Info

Serving  Size 1

Serves 2

Calories 330

Net Carbs 4 grams

Fat 28 grams

Protein 10 grams

Ingredients

1/4 cup freeze dried raspberries

2 large eggs, separated, room temp

1/8 teaspoon cream of tarter

1/8 teaspoon salt

2 Tablespoons Swerve Granular

2 Tablespoons Swerve Confectioner’s

3 Tablespoons heavy whipping cream

2 Tablespoons almond flour

1/2 teaspoon vanilla extract

Natural red food coloring (optional)

Additional sweetener for garnish

Chocolate Sauce

3 Tablespoons heavy whipping cream

1/2 ounce unsweetened chocolate, finely chopped

1 1/2 Tablespoons Swerve Confectioner’s

Instructions

Preheat oven to 400F and grease two 8 ounce ramekins with butter and lightly coat the bottom and sides with Swerve Granular. Place on a cookie sheet.

Pulverize the raspberries til they are a powder. You may use a grinder or food processor.

Beat the egg whites with cream of tarter and salt til frothy. Slowly add both sweeteners til the whites are glossy and hold stiff peaks.

Whisk together the egg yolks, cream, almond flour, raspberry extract and vanilla extract. Add food coloring as desired.

Gently fold in the yolk mixture into the whites til no streaks remain. Divide the mixture between the two ramekins and place on cookie sheet in the center of oven. Bake 18-25 minutes til puffed above edge of ramekin and golden brown around the edges. The center should still be a little jiggly when shaken.

Remove from oven and dust with Swerve Confectioner’s, if desired. Serve immediately with chocolate sauce.

Sauce

Heat the cream til bubbling in the microwave, watching closely that it doesn’t boil over.

Remove and add the chocolate and let it sit to melt.

Add the sweetener and whisk smooth.

Advertisements

Sugar Free Buckeyes

wp-15886784722288637953520851417353.png

Nutritional Info

Serving  Size 1

Calories 170

Net Carbs 4 grams

Fat 15 grams

Protein 6 grams

Ingredients

Peanut Butter Balls

1 cup unsweetened creamy peanut  butter

2 Tablespoons refined, solid coconut oil

1/2 cup Swerve Confectioner’s

1/2 cup unsweetened protein powder

2 teaspoons vanilla extract

1 1/2 teaspoon kosher salt

1 cup unsweetened dark chocolate, such as Hershey’s Miniatures

1 teaspoon refined coconut oil

Chocolate Coating

Put parchment on a cookie sheet.

Combine all peanut  butter ball ingredients and cover and put in fridge for one hour before shaping.

Roll Tablespoons into balls and insert toothpick and put on parchment in the freezer for an hour.

15 minutes  before taking out of freezer, whisk the chocolate and coconut oil in a double boiler until combined and smooth. Remove from heat.

Dip the balls into the chocolate and place in the fridge for 15 minutes before serving.

 

Sugar Free Chocolate Brownie Collagen Protein Bars

wp-15884374519012164759621486547684.png

Nutritional Info

Serves 6

Serving Size 1

Calories 310

Net Carbs 3 grams

Protein 19 grams

Ingredients

1/2 cup almond butter

3 Tablespoons coconut oil

1/2 teaspoon vanilla extract

1/2 cup chocolate collagen powder

6 Tablespoons Swerve Confectioner’s

1/4 cup cocoa powder

1 Tablespoon coconut flour

1/4 teaspoon salt

1 Tablespoon sugar-free chocolate chips (You may use Hershey’s Sugar-Free Miniatures if you like.)

1 Tablespoon chopped pecans (optional)

Instructions

Line a 9×5 inch loaf pan with parchment or waxed paper and let edges overhang for easy removal.

Combine almond butter and coconut oil and melt on high in 30 second increments til they can be stirred together and stir in vanilla extract.

Add the collagen powder, sweetener, cocoa powder, coconut flour and salt and stir until well combined. Spread the mixture evenly into the pan and press the chocolate chips and nuts into the top.

Refrigerate til firm, at least 1 hour and lift out by the edges and cut into 6 bars.

These bars are best stored in the fridge but eaten after 15-20 minutes on the counter. When chilled, they are very hard, but quite soft at room temperature.

Sugar Free Mini Key Lime Cheesecakes

wp-15881588546284292281925201847003.png

Nutritional  Info

Serves 6

Calories 200

Net Carbs 14 grams

Fat 19 grams

Protein 4 grams

Ingredients

Crust

1/2 cup almond flour

1/8 teaspoon salt

2 Tablespoons Swerve  Confectioner’s

2 Tablespoons butter, melted

Key Lime  Filling

6 ounces cream cheese, softened

1/3 cup Swerve Confectioner’s

2 teaspoons key lime zest

1/4 cup key lime juice

1-2 Tablespoons heavy whipping cream

Instructions

Crust

Line 6 muffin cups with parchment or silicone liners.

Whisk together flour, Swerve and salt and stir in melted  butter til mixture begins to  clump.

Divide crust mixture into cup and press firmly.

Key Lime Filling

Beat cream cheese and Swerve til smooth and beat in zest and juice and 1 Tablespoon of cream. If too thick beat in more cream.

Divide among the muffin cups and tap firmly on counter to remove bubbles.

Freeze til firm, about two hours. Peel liners away and place in fridge til ready to serve.

No Sugar Added Blueberry Quick Bread

wp-15863460707804647054700879973814.png

Nutritional Info

Calories 248

Protein 7.7 grams

Carbs 11.9 grams

Fat 21.7 grams

Ingredients

2 cups almond  flour

1/2 teaspoon salt

1/2 cup Granulated Swerve (You may use Splenda if you like.)

1 teaspoon baking soda

2 beaten large eggs

1/4 cup melted butter

1 cup fresh blueberries

Instructions

Preheat oven to 350F.

Grease an 8×4 loaf pan with butter or cooking spray.

Combine the almond flour, salt, sweetener 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.

Let cool before serving.

 

 

Sugar Free Buttercream Easter Eggs

wp-15850143498741509826206890732300.png

Ingredients

Nutritional Info

Serving size 1 egg

Servings 12

Calories 160

Protein 1 gram

Net Carbs 4 grams

Fat 15 grams

Ingredients

1/2 cup butter, softened

2 ounces cream cheese, softened

1 cup Swerve Confectioners

1/4 cup heavy whipping cream, room temperature

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

Instructions

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.

Sugar-Free Monkey Bread

wp-15802838968733428920413614504725.png

Serving Size 1 ball

Servings 30

Calories 120

Net Carbs 2 grams

Protein 3 grams

Ingredients

Swerve and Cinnamon  Coating

3 Tablespoons Swerve Granular

2 teaspoons ground cinnamon

Monkey Bread

1/4 cup milk

1 teaspoon apple cider vinegar

2 cups almond flour

1/4 cup unsweetened whey protein powder

1 cup coconut flour

1/2 cup Swerve Granular

1 Tablespoon xanthan gum

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter, cold

1 teaspoon vanilla extract

3 eggs

Maple Pecan Sauce

1/2 cup butter

1/2 cup Brown Swerve

2 Tablespoons Sugar-Free Maple Syrup

Pinch salt

1 teaspoon vanilla

1/2 cup chopped, toasted pecans (350 degrees for 5-7 minutes to toast)

1 teaspoon ground cinnamon

Instructions

Monkey Bread

1-Preheat oven to 350F and grease a loaf pan with non-stick cooking spray.

2-Combine 3 Tablespoons of Swerve and cinnamon. Whisk to blend and set aside.

3-Combine milk and vinegar in a small measuring cup or bowl, stir and set aside.

4-For dough, combine almond flour, coconut flour, protein powder, Swerve, xanthan gum, baking powder and salt. Whisk lightly to blend. Cut cold butter into cubes and add to the dry ingredients. Cut in with fork or food processor until flour looks like corn meal.

5-Add vanilla and eggs, and mix in until  well combined. Then add milk/vinegar mixture; stir until dough is uniform, and can be rolled into balls.

6-Use a cookie scoop or with a Tablespoon, roll gently into a ball shape, give each dough ball a good roll in the cinnamon sugar mixture, then place in the prepared pan, filling the pan evenly with dough balls. Sprinkle 2-3 Tablespoons of leftover cinnamon-sugar coating over the top of the dough in the baking pan.

7-Bake for 20-25 minutes. Allow Monkey Bread to sit in the baking pan for about 10 minutes before turning it out onto a serving dish or plate. To do this, place the plate upside down on top of the baking pan, and (while wearing oven mitts). quickly turn the plate upside down. Your Monkey Bread should release from the pan without a problem.

8- Once the Monkey Bread is on serving dish, drizzle with maple pecan sauce and serve immediately.

Maple Pecan Sauce

1-While Monkey Bread is cooking,  make the maple pecan sauce.

2-Melt the butter over low heat. Stir in the Brown Swerve, maple syrup, salt, vanilla, cinnamon and pecans. Stir until the Swerve is dissolved. Set aside.

3-Once the Monkey Bread has been baked and plated, pour sauce on top of bread.

 

Sugar-Free High-Protein Chocolate Pudding

Serves 2

Calories 212

Net carbs 9.9 grams

Fat 13.8

Protein 8.5 grams

Ingredients

1 medium avocado, peeled and seed removed cut into small pieces

2 Tablespoons unsweetened dark cocoa powder

3 Tablespoons sugar-free syrup

1 teaspoon vanilla extract

2 teaspoons Confectioner’s Swerve

1/2 cup milk

1 1/2 scoops sugar-free chocolate whey powder

Instructions

Place all ingredients into a food processor and process until it’s thick.

Pour into 2 individual dessert dishes, cover and place into fridge for about half an hour.

Eat within 1 day.

 

Sugar Free “Oreo” Truffles

screenshot_20191118-1845005463314713894576912.png

 

Nutritional Info

Servings 24 of 1 truffle each

Calories 80

Net Carbs 1 gram

Fat 8 grams

Protein 2 grams

Truffles

1 1/4 cups almond  flour

1/2 cup Swerve  Confectioner’s

1/3 cup extra dark  cocoa

1./4 teaspoon salt

6 Tablespoons butter, melted

1 teaspoon vanilla extract

2-3 Tablespoons water

Chocolate  Coating

4 ounces sugar-free dark  chocolate

1 Tablespoon solid coconut oil

Sugar-free sprinkles if desired

Directions

Mix dry ingredients and stir in melted  butter and vanilla extract then stir in water 1 Tablespoon at a time til dough holds together.

Scoop dough out by the rounded Tablespoon and squeeze in your palms til it sticks together and roll into balls. Place on a wax paper lined cookie sheet and freeze 1 hour.

Combine chopped chocolate and coconut oil in the  top of a double boiler and stir til smooth.

Drop a frozen truffle into the melted  chocolate and toss to coat thoroughly. Lift out with a fork and tap off the excess chocolate.

Return  to  the  cookie sheet to set. If using sprinkles,  add right away before chocolate hardens.

Set in fridge til chocolate is set.

 

 

Sugar Free Caramel Apple Muffins

screenshot_20191031-1831266756676947427730163.png

Servings 12

Calories 220

Net Carbs 3 grams

Fat 18 grams

Protein 7 grams

Ingredients

4 large eggs

1/2 cup heavy whipping cream

1 teaspoon caramel extract

2 cups almond flour

1/2 cup Swerve Brown

1/4 cup coconut flour

2 teaspoons baking powder

1/4 teaspoon salt

1 small apple, finely chopped

Caramel  Glaze

1/4 cup butter

1/4 cup Swerve Brown

1/4 cup Swerve  Confectioner’s

1/2 teaspoon caramel extract

2 Tablespoons heavy cream

Instructions

Preheat  oven to 350F and line muffin tin with silicone  or  parchment.

In a blender, combine eggs, cream and caramel extract. Blend briefly to combine. Add the almond flour, sweetener, coconut flour, baking powder and salt and blend again til smooth. Stir about 2/3 of the chopped apple into the jar.

Divide the mixture among the prepared muffin cups and add a few pieces of apple to the top of each. Bake 20-25 minutes, until golden brown and firm to the touch. Remove and let cool completely.

Caramel Glaze

In a medium saucepan over low heat, melt the butter and Swerve Brown together til smooth. Remove  from heat and whisk in the Swerve Confectioner’s, the caramel  extract and the heavy cream.

Drizzle over the cooled muffins.