Low Carb Fudge Brownies (With Avocado!)

Delicious, Fudgey & Dairy Free!
(The hidden secret ingredient is avocado.)

 Ingredients:

3 tablespoons coconut oil

1/2 cup sugar free chocolate chips

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup finely ground almond flour

1/4 teaspoon pink Himalayan sea salt

4 tablespoons unsweetened cocoa powder

1/4 cup Lakanto Baking Sweetener**

1 cup mashed avocado (approximately 2 small)

1 teaspoon pure vanilla extract

2 large eggs

Method:

Preheat oven to 350*. Line the bottom and sides of a 9 inch square pan with parchment paper. Set aside. Place the coconut oil and chocolate  chips into a small microwave safe bowl. Heat in a microwave oven, at 20 second intervals, just until the oil and chips are melted. Stir to blend and then set aside. 

Sift the baking powder & baking soda into a medium bowl. Whisk in the almond flour, sea salt, cocoa and Baking Sweetener. Set aside.

Place the avocado into a food processor. Process until smooth. Add the vanilla and eggs. Process until all are smooth. Add the melted chocolate and oil. Process until mixed in. Add the dry ingredients and continue to process until the batter is well blended. (See alternate method below)***

Pour the batter into the parchment lined pan. Spread evenly in the pan. Bake for 25 minutes or until a toothpick inserted into the middle of the pan comes out clean. Remove from the oven and allow to cool completely. Once cooled, cut into 16 equal portions. Store in an airtight container in the refrigerator.

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

***If you do not have food processor, you can mix until smooth and well blended with an electric mixer.

Nutritional info per serving, approximately:

97.6 calories ~ 133.8 grams fat ~ 1.4 grams net carbs ~ 2.5 grams protein

Notes: These fudgey brownies are very low carb and taste best chilled. (My husband didn't think they were Keto!)

Dairy Free & Sugar Free Peanut Butter Pie

Perfectly Smooth, Creamy & Delicious!

Crust Ingredients:

1 cup dry roasted peanuts

2/3 cup dry roasted cashews

2 1/2 tablespoons water

3 tablespoons Lakanto Golden Sweetener (or sweetener of choice)*

2 tablespoons coconut oil

Filling Ingredients:

1 1/2 cups canned coconut cream, from 2 cans of full fat coconut cream or coconut milk (3 cans if you want to garnish the pie with whipped coconut cream) ~ refrigerate for 24 hours or longer**

1/3 cup creamy natural peanut butter

5 - 6 tablespoons Lakanto Powdered Sugar Sweetener

1 1/2 teaspoons pure vanilla extract

1/8 teaspoon pink Himalayan salt

Toppings:

whipped coconut cream, optional***

8 teaspoons chopped peanuts, optional

Method:

Preheat oven to 350*. Place the nuts in a food processor. Pulse for 10 seconds to create a coarse meal. Add the water, Golden sweetener and coconut oil and continue to pulse until the mixture resembles fine crumbs. When the crumbs begin to stick together they are ready to be pressed into the bottom and sides of a 9 inch pie pan. Press firmly so that the crumbs hold together. Prick the bottom and sides with a fork. Place on a baking sheet and bake for 7 minutes. Remove from the oven. If you see a little bit of oil sitting on the crust, gently blot with a paper towel. After the crust has cooled completely, place in the refrigerator to chill. Cool for 1 hour or overnight. (If you do not wish to bake the crust, you can freeze it instead, but I think the flavor is better when baked.)

Cooked Pie Crust

Carefully scoop out the solid cream from the cans and set aside the liquid.        Measure 1 1/2 cups of the cream into a large mixing bowl. Add the peanut butter, powdered sweetener, vanilla and salt. Mix on high speed with an electric mixer, until the ingredients are completely blended, creamy and fluffy. Fold into the prepared crust, spreading the filling to the edges of the sides of the crust. Chill for at least two hours to set. Cut into 8 equal portions. If desired, garnish each slice with a two tablespoon dollop of whipped coconut cream and 1 teaspoon of chopped peanuts. Store leftover pie in an airtight container in the refrigerator for up to one week. (The pie may be frozen for up to a month.) 

*Lakanto Golden Sweetener is a substitute for brown sugar.

**Solid coconut cream can be found at the top of canned coconut cream and canned coconut milk. Save the liquid to add to soups. curries puddings and smoothies. I freeze in ice cube trays to use in other recipes that call for coconut milk.

Lakanto Powdered Sugar substitute
and canned coconut milk.

***To make Whipped Coconut cream, use a 1/2 cup of the solid portion from inside of a can of full fat coconut cream or coconut milk. Add to a bowl that has been chilled for at least 10 minutes and beat with an electric mixer for 30 seconds. Sprinkle 2 to 3 couple of tablespoons of Lakanto Powdered Sweetener over the cream and whip for another minute. Serve immediately or refrigerate until ready to use. (I add "Whip It", by Dr. Oetker, to my cream, because it helps it to hold it's shape, but this is optional.)

Whipped Cream Stabilizer

Nutritional info per serving without garnishes, approximately: 

403.37 calories ~ 32.25 grams fat ~ 36.85 grams net carbs ~ 9.6 grams protein

Nutritional info per serving with cream & nut garnishes, approximately:

487.43 calories ~ 36.75 grams fat ~ 47 grams net carbs ~ 10.55 grams protein

Notes: I tried this recipe and made some adaptations because my Aunt likes peanut butter but can't eat dairy. It turned out fantastic and everyone who tried it loved it!

Low Carb Slow Cooker/Instant Pot Dark Chocolate Cake

Delicious, Moist & So Simple!

 Ingredients:

1 cup plus 2 tablespoons finely ground almond flour

1/2 cup Lakanto Baking Sweetener**

1/2 cup unsweetened cocoa powder (regular or special dark)

3 tablespoons whey protein powder (I use coconut or vanilla flavored.)

1 1/2 teaspoons baking powder

1/4 teaspoon pink Himalayan salt

6 tablespoons butter

3 eggs

2/3 cup unsweetened macadamia or almond milk***

3/4 teaspoon pure vanilla extract

1/3 cup sugar free semi-sweet or dark chocolate chips

1 1/4 cups whipped cream, optional

5 strawberries, optional

Method:

Grease the insert of a slow cooker or instant pot. (I used butter and a light coating of coconut oil spray.) Melt butter and set aside. Whisk flour, sweetener, cocoa, protein powder, baking powder and salt in a medium bowl. Stir together the melted butter, eggs, milk and vanilla. Mix into the dry ingredients and stir until all combined.  Stir in the chocolate chips. Pour the batter into the greased insert. In a slow cooker, cook for 2 1/2 hours on low heat. If using an Instant Pot, select the slow cooker mode, at normal heat, and cook for 2 1/2 hours or until a toothpick inserted, comes out clean. Allow to cool for 10 to 15 minutes. Cut into 10 slices. If desired, garnish with a small dollop (2 tablespoons) of whipped cream and half of a sliced strawberry.

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

***I used macadamia milk.

Nutritional info per slice without garnishes, approximately:

183.4 calories ~ 17.3 grams fat ~ 3.4 grams net carbs ~ 7.37 grams protein

Nutritional info per slice with whipped cream & strawberry garnishes:

236.8 calories ~ 22.7 grams fat ~ 4.3 grams net carbs ~ 7.85 grams protein

Note: My non-Keto husband loved this cake! It is moist, rich and flavorful. He had a scoop of vanilla ice cream on top of his warm cake & I had whipped cream and half of a strawberry on my slice. Especially when chilled, I think this cake tastes like a fudgey  brownie.

Low Carb Fresh Strawberry & Chocolate Chip Cheesecake Muffins (Gluten Free & Nut Free)

 

Light & Fluffy Muffins with Fresh
Strawberries & Chocolate Chips

Ingredients:

coconut oil spray or butter

8 ounces cream cheese, softened

1/4 cup (1/2 stick) butter, room temperature

1/2 cup Lakanto Baking Sweetener**

1/2 teaspoon almond extract or 1 teaspoon pure vanilla extract***

1 cup coconut flour

2 teaspoons baking powder

1/4 teaspoon pink Himalayan salt

1/4 teaspoon xanthan gum

6 eggs

1/2 cup heavy whipping cream

1 cup diced fresh strawberries

6 tablespoons sugar free semi sweet or dark chocolate chips

Lakanto Classic Sweetener (optional)

Method:

Preheat oven to 350*. Use coconut oil spray or butter to lightly grease 12 regular sized muffin cups. (I use silicone muffin pans.) 

In a large bowl, use an electric mixer to cream together the cream cheese, butter, sweetener and almond extract until light an fluffy. Add 2 eggs to the creamed mixture and mix to blend in. Sift the flour, baking powder, salt and xanthan gum into a separate bowl. Use the electric mixer to blend 1/3 of the sifted ingredients into the creamed mixture. Beat in 2 more eggs. Add 1/3 more of the dry ingredients. Mix well to keep the texture fluffy. Beat in the last of the dry ingredients, followed by the last 2 eggs and cream. Fold in the strawberries and chocolate chips.

Divide the batter evenly between the prepared muffin cups. Sprinkle a pinch of Classic Sweetener on top of the batter in each muffin cup. Place the muffin pans on the center rack of the oven. Increase the heat to 400* for 6 minutes. Return the heat to 350* and continue baking for an additional 15 to 20 minutes. Cool completely on a baking rack. Makes 12. Store leftovers in an airtight container in the refrigerator.

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

***I prefer the almond extract, but if you don't like the flavor of almond extract or have a nut allergy, vanilla extract may be used.

Nutritional info per muffin, approximately: 

282.23 calories ~ 23.8 grams fat ~ 8 grams net carbs ~ 7.2 grams protein

Notes: These gluten free muffins are light & healthy and taste la little bit like a muffin and cheesecake. The flavor is best when served chilled. 

Low Carb Jello With Greek Yogurt (Stevia Sweetened)

 

Two servings of creamy jello with yogurt.

Ingredients:

1/3 cup low carb coconut (not canned) or almond milk 

1 (20 gram/ 0.7 ounce) box stevia sweetened gelatin dessert (lime or other flavor)**

1 cup boiling water

1/2 cup fat free Greek yogurt***

Method:

Pour the coconut milk into a bowl or 4 cup measuring cup. Sprinkle the gelatin over the coconut milk and stir until dissolved. Add the boiling water and whisk for one minute to dissolve and blend well. Add the yogurt and continue to whisk until it is completely blended into the gelatin mixture. Divide evenly between four small serving dishes. Refrigerate for 1 hour. Makes four servings.

**I used "Simply Delish Jel Dessert".

Nutritional info per serving, approximately:                                                 25.16 calories ~ 0.25 grams fat ~ 5.24 grams carbs ~ 3 grams protein

Notes: My parents and my husband's parents are both in their 90's and really like jello. Gelatin adds fluids to their diets and adding yogurt and coconut milk makes it more nutritious. My husband, kids and grandkids like this and so do I!

Super Simple Creamy Jello With Yogurt (Healthy & Delicious)

Two servings of creamy jello with yogurt.

Ingredients:

1 (6 ounce) box regular or stevia sweetened gelatin dessert (lime or other flavor)

2 cups boiling water

1 cup Greek yogurt

1 cup coconut milk (not canned)

Method:

Pour the gelatin into a bowl or 8 cup measuring cup. Add the boiling water and whisk for one minute to dissolve and blend well. Add the yogurt and continue to whisk until it is completely blended into the hot gelatin. Stir in the coconut milk. Pour into a one 4 cup container or eight 1/2 cup dishes. Refrigerate for 3 hours or longer. Makes eight 1/2 cup servings.

Notes: My parents and my husband's parents are both in their 90's and really like jello. Gelatin adds fluids to their diets and adding yogurt and coconut milk makes it more nutritious. My husband, kids and grandkids like this too!

Apple Almond Crisp

Warm Apple Crisp topped with
Vanilla Bean ice cream

 Topping Ingredients:

1 1/2 cups flour

1/2 cup packed dark brown sugar

1/4 teaspoon nutmeg

2 teaspoons cinnamon

3/4 cup (1 1/2 sticks) chilled butter, cut into 1/2 inch cubes

1 cup sliced (not slivered) almonds

Filling Ingredients:

3/4 cup sugar

3 tablespoon flour

1 tablespoon finely grated lemon peel

1 1/2 teaspoons cinnamon

1/2 teaspoon  nutmeg

4 1/2 pounds granny smith apples, peeled, cored & cut into 1/2 inch wedges

1 1/2 teaspoons pure vanilla extract

Garnishes (optional):

vanilla ice cream

whipped cream

Method:

Sift together the flour. cinnamon & nutmeg. Whisk in the brown sugar. Cut in the butter with two knives or a pastry cutter. Next, use your fingers to mix the ingredients until the mixture resembles tiny pieces or crumbs. Stir in the almonds and place in the refrigerator.

Preheat oven to 350*. Grease the sides and bottom of a 9 x 15 inch baking pan with butter. In a large bowl, whisk together the sugar, flour, peel, cinnamon and nutmeg. Add the apples and stir to coat in the spice mixture. Add the vanilla and stir to mix. Turn the apple mixture into the the prepared baking pan and spread into an even layer. Sprinkle the topping mixture over the apples. Bake for 50 to 60 minutes or until the topping is golden and crisp and the apples are tender. Cool at least 10 minutes before serving. If desired, garnish with ice cream or whipped cream. Makes 10 to 12 servings.

Notes: My mother-in-law cut this recipe out of her local newspaper and gave it to me. (A hint that she wanted me to make this for her.) It turned out great and I gave her half a pan with her Mother's Day gifts. (This is adapted from a recipe that was originally featured in "Bon Appetit Desserts".)

My spunky Polish Mother-in-law.