Categories
Dessert

Moose Bars

Ingredients:

  • 4 oz softened cream cheese
  • 1/2 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1/4 cup Erythritol
  • 4-5 Cakies crumbled (For pumpkin bars, use 1/2 of a Pumpkin Mug Muffin )

Instructions:

Beat softened cream cheese in mixer until smooth. Slowly ad heavy whipping cream 1/4 cup at a time, and beat until fluffy, like very heavy whipped cream. Add vanilla extract. Still mixing, slowly add erythritol or sugar substitute of your choice and mix until sugar substitute dissolves and is no longer grainy (taste is the best test for this). Fold in crumbs. Fill ice cream molds (These work great, or get creative with foil) and insert popsicle sticks. (If desired, sprinkle more crumbs into the bottom of the mold before filling or around the popsicle stick as decoration.) Freeze until set, at least 3 hours before serving.

Nutrition Facts: Moose Bars (FRUITY)
Servings: 10
Amount per serving
Calories 95
Total Fat 8.9g
Total Carbohydrate 1.3g
Protein 1.75g
Disclaimer: Nutrition is approximate
Nutrition Facts: MOOSE BARS (PUMPKIN)
Servings: 10
Amount per serving
Calories 86.4
Total Fat 8.3g
Total Carbohydrate 1.1 g
Protein 1.5g
Disclaimer: Nutrition is approximate.
Categories
Dessert

Pumpkin Truffles

Ingredients:

  • 1/4 cup pumpkin puree
  • 1 oz softened cream cheese
  • 1 TBSP sugar substitute
  • 1 TBSP sugar-free pumpkin spice creamer
  • 1 tsp pumpkin spice
  • 1 TBSP coconut flour
  • 10 tsp coconut oil
  • 10 tbsp sugar-free white chocolate chips (I use Bake Believe)

Instructions:

In a small microwave safe bowl, microwave 1 tbsp of white chocolate chips and 1 tsp of coconut oil for no more than 10 seconds. Remove and stir, chocolate should be smooth. Spoon mixture into molds, filling two or three molds only halfway full. Repeat melting and filling until all molds are halfway full of white chocolate. Freeze until set, about 10 minutes. In a mixer, beat together pumpkin, cream cheese, sweetener, creamer, and pumpkin spice until smooth. Add coconut flour and blend. Remove white chocolate from freezer. Place a small dollop of pumpkin filling (1/2-1 tsp) into the center of each white chocolate mold, careful that none of the filling touches the edges of the mold. As previously melt more white chocolate/coconut oil in small batches and fill the remainder of the molds. Freeze until completely firm, 30 minutes-1 hour. Carefully. remove from molds and serve.

Nutrition Facts
Servings: 10
Amount per serving
Calories 51
Total Fat 9.5g
Total Carbohydrate .9g
Protein 0.6g
Disclaimer: Nutrition is approximate.
Categories
Dessert

Fluffy Fudge Mug Brownie

Ingredients:

  • 1 egg
  • 2 TBSP cream
  • 2 TBSP melted butter
  • 1 TBSP flax meal
  • 1 TBSP almond flour
  • 2 TBSP cocoa powder
  • 3 TBSP sugar substitute
  • 1/2 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/4 tsp red wine vinegar
  • 1/8 cup sugar free chocolate chips
  • Optional: Sugar-free whipped cream or low-carb ice cream

Instructions:

In a large microwave safe mug, combine all dry ingredients and mix well. Stir in wet ingredients. Add chocolate chips and gently stir. Microwave for 2 minutes and 30 seconds (700 watt microwave) or until a tooth pick inserted in the center comes out clean and the cake just begins to pull away from the sides of the mug.

Nutrition Facts
Servings: 2
Amount per serving
Calories 175
Total Fat 20.8g
Net Carbohydrate 3.4g
Protein 1g
Disclaimer: Nutrition is approximate.

Categories
Sides

No-Potato Salad

Adapted from “Low-Carb Cauliflower Mock Potato Salad” by Bibi from Allrecipes.

Ingredients:

  • 1 head chopped cauliflower
  • 1/4 cup diced onion
  • 1/4 cup diced pickles
  • 1/4 cup diced black olives
  • 1/4 cup pimentos
  • 1/2 cup chopped celery
  • 1 tablespoon spicy mustard
  • 2 boiled eggs, chopped
  • 1/8 tsp turmeric
  • Salt and pepper to taste

Instructions:

Boil salt water (4 quarts water and 2 tablespoons salt). Add cauliflower and boil for 3 minutes. Strain cauliflower pieces and place in freezer to cool while preparing the dressing (about 15-30 minutes). Stir together remaining ingredients: onion, olives, pickles, pimentos, celery, eggs, mustard, mayonnaise, and turmeric. Add cauliflower and gently fold in. Salt and pepper to taste.

Nutrition Facts
Servings: 6
Amount per serving
Calories 45
Total Fat 2.1g
Net Carbohydrate 2.3g
Protein 3g
Disclaimer: Nutrition is approximate.
Categories
Breakfast

Keto Coffee Cake (Microwave/Airfryer)

Ingredients:

Cake
  • 4 TBSP melted butter
  • 4 TBSP sour cream
  • 2 eggs
  • 1/2 cup erythritol
  • 2 TBSP coconut flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
Topping
  • 1/2 cup walnuts, chopped
  • 2 TBSP softened butter
  • 1 TBSP erythritol
  • 1 TBSP coconut flour

Instructions:

Butter a microwave and air-fryer safe baking dish (2 cup capacity). To make the cake batter, in a small mixing bowl, whisk together wet ingredients and erythritol. Stir in dry ingredients and pour batter into prepared baking dish. To make the topping, stir together walnuts, coconut flour, and erythritol. Cut in butter. Sprinkle topping over the cake batter, and gently pat level with the back of a spoon. Microwave cake 4-5 minutes (700 watt), or until tooth pick inserted in center comes out clean. Cook the coffee cake in an air fryer at 350°F to crisp the top of the coffee cake.

Nutrition Facts
Servings: 4
Amount per serving
Calories 363
Total Fat 33.9g
Net Carbohydrate 4.7g
Protein 9.4g
Disclaimer: Nutrition is approximate.