Categories
Breakfast Dessert Sides

Berry Fluff

Ingredients:

  • 2 cups small curd cottage cheese
  • 1 cup heavy whipping cream
  • 2 packages of sugar-free berry flavored gelatin (I used 1 Simply Delish Black Cherry and an off-brand cherry I had on hand. You will need about 1oz total.)
  • 1/4 cup powdered sugar substitute
  • 1 cup frozen wild blueberries

Instructions:

Add cottage cheese to a mixing bowl, and slowly shake in gelatin powder, mixing constantly to avoid gelatin lumps. Gently stir in frozen blueberries. In a separate mixing bowl, beat heavy whipping cream and sugar substitute. A powdered sweetener works best. Beat with whisk attachment until stiff peaks form. Fold the whipped cream into the cottage cheese mixture. Berry Fluff can be served immediately but is best chilled for a few hours.

Nutrition Estimate
Servings: 8
Calories 117
Total Fat 6.6g
Net Carbohydrates 4.3g
Protein 8.2g  

Disclaimer: Nutrition is an estimate.

Categories
Uncategorized

No-Churn Cookies and Coconut Cream

Ingredients:

Use code MOOSE10 for 10 off Sweet Logic.

Instructions:

Whip heavy whipping cream, Logica, and vanilla until stiff peaks form. Slowly add coconut milk, whipping on high speed. Pour mixture in airtight container and put in freezer. Prepare Fudge Brownies according to package instructions, break in small pieces, and store in refrigerator. Stir ice cream every hour, adding brownie pieces and a drizzle of chocolate syrup once ice cream has reached the consistency of soft-serve ice cream (about 6 hours).

Nutrition Estimate
Servings: 12
Amount per 1/2 cup serving
Calories 173
Total Fat 17.2g
Net Carbohydrates 2.4g
Protein 2.2g
*Disclaimer: Nutrition is approximate
Categories
Uncategorized

Chocolate Chip Brownies

Ingredients:

  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 3/4 cup Erythritol
  • 1 package (1.5 oz) sugar-free chocolate pudding mix
  • 1 1/2 tsp baking powder
  • 1 tsp xanthan gum
  • 3/4 cup melted butter
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/3 cup Bake Believe semi-sweet chocolate chips

Instructions:

Preheat oven to 350°F. Grease a 9×13 pan, or line with parchment. In a mixing bowl, combine all dry ingredients. Pout melted butter and oil into dry ingredients. Mix in vanilla extract and eggs. Once combined, stir in chocolate chips. For a more fudgy brownie mix in an additional 1/3 cup of melted chocolate chips (not included in nutritional info). Press cookie dough into prepared pan and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars.

Nutrition Estimate
Servings: 18
Amount per serving
Calories 147
Total Fat 11.7g
Net Carbohydrates 3g
Protein 5.6g
Disclaimer: Nutrition is approximate.
Categories
Dessert

Orange Almond Air Fryer Cookies

Ingredients:

Instructions:

In a mixing bowl, mix together mug cake mix, coconut flour, melted butter, and egg. Stir in chocolate chips. Line air fryer rack with parchment. Using cookie scoop, scoop six balls of cookie dough and place on prepared rack. Air fry cookies at 350 degrees, for 5-10 minutes, checking at 5. Cookies should be a deep golden brown around the edges when done.

Nutrition Estimate
Servings: 6
Amount per serving
Calories 168
Total Fat 13.1g
Net Carbohydrates 3g
Protein 4.9g
Disclaimer: Nutrition is approximate.
Categories
Dessert

Mocha Pudding Poke Cake for Two

Ingredients:

  • 1/8 cup heavy whipping cream
  • 1/8 cup coconut milk
  • 1 egg yolk
  • 1 tbsp cocoa powder
  • 1/8 cup powdered erythritol
  • 1/16 tsp xanthan gum
  • 1/4 tsp vanilla
  • 4 tbsp butter
  • 1 package Sweet Logic/Primal Noms Mocha Mug Cake mix (Use code MOOSE10 for 10% off order)
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered erythritol
  • 1 tbsp cocoa powder
  • 1/4 tsp instant coffee granules
  • 2 tbsp low-carb dark chocolate chips (such as Bake Believe)

Instructions:

Combine 1/2 cup heavy whipping cream, 1/4 cup powdered erythritol, cocoa powder, and instant coffee with a whisk. Let chill in refrigerator while preparing pudding.

Simmer 1/8 cup heavy cream, 1/8 cup coconut milk, and 1/8 cup erythritol in a small saucepan until sweetener is dissolved. In a separate bowl, beat egg yolk, and temper before adding to the saucepan. Heat until the mixtures reaches 160 degrees, then reduce heat to low and whisk in cocoa powder and xanthan gum. Stir constantly, until thickened then remove from heat and mix in butter and vanilla.

In microwave safe rectangle glass 2-cup dish, prepare Primal Noms mug cake according to package instructions. Using a skewer, poke holes in mug cake and pour hot pudding over the cake’s surface. Use a spoon to spread the pudding over the top of the mug cake and in all the holes of the cake.

Remove, chilled mocha cream and beat in a mixer on high until very stiff peaks form. After cake has cooled, spread mocha frosting over the top of the cake, and top with sugar free chocolate chips.

Nutrition Facts
Servings: 2
Amount per serving
Calories 771
Total Fat 72.3g
Net Carbohydrates 6.7g
Protein 10.7g
Disclaimer: Nutrition is approximate.