Categories
Dessert

Mini Strawberry Cake Stacks

Ingredients:

Cherry Cake
  • 1/2 cup coconut flour
  • 1/2 cup Erythritol
  • 1 package (.4 oz) sugar-free strawberry jello
  • 3 eggs, separated
  • 1/2 cup vegetable oil
  • 1 tbsp heavy whipping cream
  • 1 tsp vanilla extract
Whipped Cream Filling
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup of erythritol or to taste
  • 1/2 tsp gelatin
Strawberry Filling

Optional: Powdered erythritol for dusting

Instructions:

Preheat oven to 400° F. Line a 9×13 cake pans with parchment paper.

To make the the strawberry layer, mix together egg yolks, erythritol, vanilla, and strawberry jello. Mix in oil and coconut flour. In a clean mixing bowl, beat egg whites until stiff peaks form. Mix half of the egg whites into cake batter, then fold in the rest. Spoon batter into prepared pan, and bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean or crumby. Let cakes cool in pan before cutting. Cut into 16 rectangles and refrigerate until ready to assemble.

Make jelly filling by heating up jam, water, and erythritol in a small saucepan on high heat, stirring constantly until erythritol is dissolved. Slowly add xanthan gum, and whisk until combined. Remove from heat and let sit while preparing whipped cream filling.

Add heavy whipping cream, gelatin, sugar substitute, and vanilla to mixer and whip until stiff peaks form, then whip a minute more. Filling should be thicker than whipped cream but not as thick as butter. Store in refrigerator until ready to use.

Fill one pipping bag with cream filling and another with jelly filling. Pipe a layer of jelly filling on 8 rectangle cakes, then add whipped cream filling. Carefully top with another layer of cake. Decorate the top of each cake stack with more whipped cream or a dusting of powdered erythritol.

Nutrition Estimate
Servings: 8
Amount per serving
Calories 336
Total Fat 30.6g
Net Carbohydrates 6.1g
Protein 6.5g
Disclaimer: Nutrition is approximate
Categories
Breakfast

Chocolate Orange Breakfast Bars

Ingredients:

  • 1 cup flax meal
  • 2/3 cup almond flour
  • 1 package Sweet Logic/Primal Noms Orange Almond Mug Cake mix (Use code MOOSE10 for 10% off order)
  • 1/2 cup and 3 tbsp erythritol
  • 1 eggs
  • 1 cup coconut oil
  • 1 tsp vanilla extract
  • 3 tbsp grated orange peel
  • 1 cup sugar-free dark chocolate chips (Bake Believe)
  • 1/4 cup butter

Instructions:

Preheat oven to 350°F. Grease a 9x13in baking pan. Combine dry ingredients in mixing bowl. Mix in egg melted coconut oil, 2 tbsp orange peel, and vanilla. Mix until thoroughly combined. Press dough into prepared pan. Bake for 45-60 minutes. The surface of the bars should be golden brown, and a toothpick inserted in the center should come out clean. Let cool completely before coating with chocolate ganache. To make ganache, melt butter and chocolate chips in a saucepan over low heat stirring constantly or in a microwave stirring every fifteen seconds. When melted and glossy, spread chocolate over the cookie bars. Mix remaining orange peel and erythritol together, and sprinkle over cookie bars.

Nutrition Estimate
Servings: 18
Amount per serving
Calories 237
Total Fat 23.2g
Net Carbohydrates 1.2g
Protein 3.5g
Disclaimer: Nutrition is approximate
Categories
Dessert

Chocolate Cherry Ricotta Mousse

Ingredients:

  • 4 cups ricotta, whole milk
  • 1 tsp almond extract
  • 1/2 tsp vanilla
  • 1/2 tsp cocoa extract
  • 1/4-1/2 sugar substitute (or to taste)
  • 1 package sugar-free cherry Jello
  • 2 cups heavy whipping cream
  • 1 cup sugar substitute
  • Optional: Sugar Free Hershey’s Chocolate Syrup

Instructions:

Add ricotta, jello mix, almond and vanilla extract and sugar substitute (use 1/4 cup for heavier sugar substitutes, or 1/2 cup for the more powdered variety, or to taste) to food processor or blender. Process on high until smooth. Scrape sides of processor and repeat. In a mixing bowl, add heavy whipping cream and sugar substitute. Beat with whisk attachment until stiff peaks form. Use piping bag to layer cherry ricotta and whipping cream in small dishes. Top with a drizzle of Sugar Free Hershey’s Chocolate Syrup. Alternatively, fold whipped cream into ricotta for a more light and fluffy mousse. Makes 16 half-cup mousses.

Nutrition Facts
Servings: 16
Amount per serving
Calories 215
Total Fat 19g
Net Carbohydrates 5.7g
Protein 7.8g
Disclaimer: Nutrition is approximate.
Categories
Dessert

Chocolate Peanut Butter Cake Pops

Ingredients:

  • 3/4 cups heavy whipping cream
  • 1/4 cup coconut milk
  • 2 eggs yolks
  • 1/4 cup cocoa powder
  • 1/4 cup powdered erythritol
  • 1/4 tsp xanthan gum
  • 1/2 tsp vanilla
  • 2 tbsp butter
  • 2 packages Sweet Logic/Primal Noms Chocolate Peanut Butter Mug Cake mix (Use code MOOSE10 for 10% off order)
  • 1/2 cup powdered erythritol
  • 1/2 cup low-carb dark chocolate chips (such as Bake Believe)
  • 1 ounce cooking paraffin

Ingredients:

Simmer heavy cream, coconut milk, and erythritol in a small saucepan until sweetener is dissolved. In a separate bowl, beat egg yolks, 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 mugs, prepare two Primal Noms mug cakes according to package instructions. Cut mug cakes into small pieces and let cool in mixing bowl. Add 3/4 cup of prepared pudding and 1/2 cup of powdered erythritol and mix well with a gloved hand. Let mixture chill in the refrigerator for 15 minutes, before shaping into one and a half inch balls. Place on a wax paper lined cookie sheet. Insert cake pop sticks and freeze while preparing dipping chocolate.

On low heat melt chocolate and paraffin, stirring constantly. Dip each cake pop in chocolate once, let set a moment, and repeat until each pop has been dipped at least twice. Let the cake pops firm up in the refrigerator for at least an hour before serving.

Nutrition Facts
Servings: 20
Amount per serving
Calories 112
Total Fat 10g
Net Carbohydrates 1.4g
Protein 2.6g
Disclaimer: Nutrition is approximate.
Categories
Breakfast Dessert

Cranberry Orange Bars

Ingredients:

  • 3/4 cup coconut flour
  • 1 cup Erythritol
  • 1 package sugar-free instant vanilla pudding mix (1 oz)
  • 1 tsp baking powder
  • 1/2 cup melted butter
  • 1 tsp vanilla extract
  • 3 eggs
  • Grated orange peel, from one orange
  • 1 cup fresh cranberries

Instructions:

Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Melt butter and pour into dry ingredients. Mix in vanilla extract, orange peel, and eggs. Once combined, stir in fresh cranberries. Press cookie dough into prepared pan and bake for 30 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars.

Nutrition Facts
Servings: 18
Amount per serving
Calories 67
Total Fat 3.1g
Net Carbohydrates 4.5g
Protein 2.9g
Disclaimer: Nutrition is approximate.