Thursday, 5 December 2013

Red Velvet Cupcakes (Low Carb & Gluten Free)



Well look who's back... me!

Sorry I havent been posting but you know school. I also performed in a play my school was presenting and there was tons of practice time involved. It was so much fun and I helped with baking for concession so I wasn't completely slacking off... But I'm now back with a brand new recipe! I know a lot of my recipes are chocolatey so I thought I would branch out a bit, and try something new. Low carb cupcakes are pretty hard to make, sometimes they dont puff up or burn around the edges and are raw in the middle but these turned out amazing! Of course the time I try to make red velvet I dont have red food colouring, so I had to use burgandy and pink but at least they were reddish, right? Other than the colouring, they were amazing! My nana said they were the best cupcakes she had ever had in her whole life, and she worked at a bakery for 10 years! Come on, they must be good, you know you want to try one...

Makes 18 cupcakes 

Ingredients for cupcakes
2 cups almond flour
1 cup xylitol
3 tbsps cocoa powder
1 tsp guar gum
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
6 oz plain greek yogurt
1/4 cup butter, softened
3 eggs
1/2 tsp vanilla
1/4 tsp stevia
1/3 cup whole milk
Red food colouring


Makes about 2/3 cup icing

Ingredients for cream cheese frosting
4 oz (half a brick) plain cream cheese, softened
2 tbsps butter, softened
2/3 - 1 cup powdered xylitol
1/4 heavy cream
Pinch of stevia

Directions for cupcakes
Preheat oven to 325F. Line a muffin tin with paper liners. In a medium bowl, whisk almond flour, xylitol, cocoa powder, guar gum, baking powder, baking soda and salt until combined. Set aside. In a large bowl, beat greek yogurt, butter and eggs together. Add vanilla, stevia and milk and mix. Now add half the almond flour and beat until combined, then add the rest. Now add your food colouring until you get a nice, dark red colour. Pour batter into muffin tins about 3/4 full and bake for 30-40 minutes and until a toothpick comes out clean. Cool for at least 20 minutes and frost.

Directions for frosting
In a medium bowl, beat cream cheese and butter until smooth and there are few lumps. Add in powdered xylitol, heavy cream and stevia and beat until combined. Frost cooled cupcakes and enjoy!

Adapted from a All Day I Dream About Food blog recipe

Nutritional Info (Per one cupcake with 1 tbsps frosting)
Low Carb
Calories: 183 
Total Fat: 12 . 7g
Sat. Fat: 4g
Cholesterol: 46 . 8mg
Sodium: 164 . 6mg
Carbs: 4 . 3g
Fibre: 2g
Net. Carbs: 2 . 3g
Sugars: 1 . 3g
Protein: 5 . 2g

Classic
Calories: 280
Total Fat: 13g
Sat. Fat: 4 . 5g
Cholesterol: 45mg
Sodium: 140mg
Carbs: 42g
Fibre: 0 . 5g
Net. Carbs: 41 . 5g
Sugars: 34g
Protein: 3g


Tuesday, 15 October 2013

Double Chocolate Chunk Cookies (Low Carb & Gluten Free)



At last!


The perfect chocolate cookie.

Ahem, the perfect chocolate cookie that is, in fact, low carb and gluten free. Yet it doesn't even taste the least bit healthy! It's been a little over a month now that we youngsters have been in school, so I decided to make something lunch-friendly. Cookies are the perfect thing to pack in a lunch for a sweet, yummy, and in this case, healthy snack. Their crunchy outside and chewy insides make this the very best chocolatey cookie! Next recipe will be a low carb and gluten freee gingerbread recipe.

Makes 3 dozen cookies

Ingredients
8 oz 70-85% chocolate
1 1/2 cups almond flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup xylitol
1/4 cup butter, cut into cubes
3 eggs
1 tsp vanilla
1/3 cup whole milk

Directions
Preheat oven to 350F. Melt 4oz of chocolate and set aside. Chop up the other 4oz into chunks and set aside. In a large bowl, mix together almond flour, cocoa powder, baking soda, salt and xylitol. Add in butter and beat until the butter melts a bit and thick batter forms. Add eggs, vanilla, melted chocolate and milk and mix until combined. Fold in chocolate chunks. Drop batter by spoonfuls onto parchement  or silpat covered baking sheets. Bake for 13-16 minutes. Cool on wire rack and enjoy!

Adapted from a Gourmande in the Kitchen recipe

Nutritional Info (Per one cookie)
Low Carb
Calories: 101
Total Fat: 6 . 9g
Sat. Fat: 2 . 8g
Cholesterol: 19 . 3mg
Sodium: 16 . 6mg
Carbs: 4 . 8g
Fibre: 1 . 6g
Net. Carbs: 3 . 2g
Sugars: 1 . 9g
Protein: 2 . 3g

Classic
Calories: 210
Total Fat: 9g
Sat. Fat: 5g
Cholesterol: 15mg
Sodium: 130mg
Carbs: 30g
Fibre: 1g
Net. Carbs: 29g
Sugars: 20g
Protein: 2g


Sunday, 15 September 2013

Best Pumpkin Pie (Low Carb & Gluten Free)



Here's the pumpkin recipe I promised... and it was so good, it was gone that night so I couldnt even take a picture! This recipe uses up the exact amount of pumpkin leftover I had leftover from the cheesecake, so I usually make these two together, and I got to use my almond flour crust, again. Plus, the is seriously the simplest pie to make, just throw everything in the blender, pour into a crust and bake! I hope you enjoy this recipe as much as my family and I did!

Makes one pie

Ingredients
2 cups pumpkin
2 eggs
2/3 cup whole milk
1/3 cup heavy cream
1 cup sucanat
1-2 tsps cinnamon
1/2 nutmeg
1/2 ground ginger
Pinch of cloves
1/4 tsp salt

Directions
Preheat oven to 425F. In a blender, whirl all ingredients together until completely combined and smooth. Pour into prepared crust and bake for 20 minutes. Lower temperature to 350 and bake for another 50-60 minutes, or until knife comes out clean and edges start to crack. Cool for at least 30 minutes. Cut and enjoy!

Adapted from a Healthy & Yummy Desserts blog recipe

Nutritional Info (Per one 1/8 slice)
Low Carb
Calories: 225
Total Fat: 5 . 2g
Sat. Fat: 2 . 8g
Cholesterol: 60mg
Sodium: 241 . 8mg
Carbs: 33 . 5g
Fibre: 5 . 8g
Net. Carbs: 27 . 7g
Sugars: 10 . 1g
Protein: 4 . 1g

Classic
Calories: 350
Total Fat: 20g
Sat. Fat: 8g
Trans Fat: 2g
Cholesterol: 85mg
Sodium: 370mg
Carbs: 36g
Fibre: 2g
Net. Carbs: 34g
Sugars: 21g
Protein: 7g




Monday, 2 September 2013

Pumpkin Cheesecake (Low Carb & Gluten Free)



School. Starts. Tomorrow. Agh! I cant believe how fast this summer has gone by! For all your students going back to school, heres another recipe to lighten your mood! Pumpkin cheesecake. The perfect fall dessert! Even though its not fall, I thought I should share it to prepare yourselves for such yumminess.  I also bought a big can of pureed pumpkin, so get ready, another pumpkin recipe is most likely on the way! For this recipe I use my awesome almond flour crust recipe.

Makes one cheesecake
Ingredients
2 8oz (2 bricks) plain cream cheese, softened
1/3 cup xylitol
1/3 cup sucanat
1/8-1/4 tsp stevia extract
2 tsps vanilla
1 1/2 cups pumpkin
1/2 cup sour cream
2 eggs
1 tsp cinnamon (or more, I just don't like the taste of it)
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Directions
Preheat oven to 300F. Grease a 9" springform pan. Beat cream cheese until light and fluffy. Add in your sweeteners and vanilla and mix. Mix in pumpkin and sour cream until completely combined. Add in eggs, one at a time, while constantly mixing. Beat in spices and salt and mix until smooth. Pour into pan and bake for 60-80 minutes or until knife comes out clean and edges are slightly cracked. Cool for at least and hour. Top with whipped cream and enjoy!


Nutritional Info (per one 1/8 slice without crust)
Low Carb
Calories: 288
Total Fat: 24 . 2g
Sat. Fat: 13g
Cholesterol: 115 . 3mg
Sodium: 240mg
Carbs: 11g
Fibre: 1 . 6g
Net. Carbs: 9 . 4g
Sugars: 5 . 4g
Protein: 6 . 8g

Classic
Calories: 430
Total Fat: 29g
Sat. Fat: 16g
Trans Fat: 1g
Cholesterol: 145mg
Sodium: 290mg
Carbs: 36g
Fibre: 1g
Net. Carbs: 35g
Sugars: 29g
Protein: 7g


Thursday, 29 August 2013

Vanilla Chocolate Zebra Cupcakes (Low Carb & Gluten Free)



Another cupcake recipe... Wahoo! But this time, even more extreme. A zebra cupcake (which is practically a vanilla and chocolate cupcake swirled together, but zebra sounds so much better...). I dyed my vanilla batter pink to look even cooler, but it turned kind of a faded and rusty pink. So you can dye yours whatever colour you want, just remember to add a lot of colouring because the coconut flour likes to absorb it. This vanilla cupcake batter recipe also has a secret...!

Makes 20 cupcakes
Ingredients for chocolate cupcake batter
1/2 cup butter, softened
4 oz (half a brick) plain cream cheese, softened
2/3 cup  xylitol
1/4 tsp stevia extract
3 eggs
2 egg whites
2 tsps vanilla
1 1/2 cups almond flour
1 tsp baking powder
Dash of salt
1/2 tsp Guar gum
1/2 cup cocoa powder

Ingredients for vanilla cupcake batter
1 14 fl. oz can of white beans (I used Cannellini)
5 eggs
3 tsp vanilla
1/2 tsp salt
6 tbsps butter, softened
1/4 tsp stevia extract
2/3 cup xylitol
5 tbsps coconut flour
1/2 tsp baking soda
1 tsp baking powder

Directions for chocolate cupcake batter
Line two muffin tins with paper liners. Cream butter and cream cheese with xylitol and stevia until light and fluffy. Add vanilla and eggs while continuously mixing. In a small bowl, whisk together almond flour, baking powder, salt, guar gum and cocoa powder. Beat the dry ingredients into the wet ingredients while continuously mixing. Add 2 tsps batter to each paper liner.

Directions for vanilla cupcake batter
Preheat oven to 350F. Rinse beans and dry. Blend beans, eggs and vanilla and salt in a blender until completely smooth. In a large bowl, cream butter, xylitol and stevia until light and fluffy. Add in bean mixture and beat. Mix in coconut flour, baking soda and baking powder until completely combined. Add 2 tsps vanilla batter on top of your chocolate batter, and alternate batters until a little bit fuller than 3/4 of the way up. Smack on the counter to flatten the tops and pop any air bubbles. Bake for 15-20 minutes or toothpick comes out clean. Cool overnight to get rid of any beany taste. Enjoy!

Nutritional Info





Saturday, 17 August 2013

Coconut Cupcakes with Chocolate Filling and Coconut Buttercream


Cupcakes. 


The perfect way to chase away those school-is-starting-summer-is-ending blues...



Almost another two weeks until school for me... I wish summer went by slower, especially here on the island! But what better way to shoo those school-starting blues away than cupcakes? Coconut and chocolate cupcakes? In brand new paper liners? With toasted coconut on top? Thats what I thought too. Usually when baking with coconut oil, the oil seems to seperate and get oil all over your liners, and make your cupcakes super moist and sometimes soggy. Luckily for you, this recipe is so perfect that with the  combination of the super absorbant coconut flour and super oily coconut oil it makes it just right. I tried to make a coconut buttercream, but I powdered dried coconut and it made it a bit lumpy. It was SO delicious though, Im posting just in case you want to try, and beauty's in the flavour, not the looks, right?

Makes 12 cupcakes
Ingredients
3 eggs
1/4 cup coconut oil, melted
1 cup coconut milk
1/2 tsp vanilla
2 tbsps xylitol
3/4 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt

Directions
Preheat oven to 350F. Line a muffin tin with 12 liners. Beat eggs in a medium bowl. Add in coconut oil, coconut milk, vanilla and xylitol. In a small bowl, whisk coconut flour, baking powder and salt together. Add coconut flour mixture to wet ingredients and beat until completely combined. Pour batter into muffin tin and put into the oven. Bake for 25 minutes or until toothpick comes out clean. Let cool for 5 minutes then remove from pan and place on a cooling rack. Best eaten next day because then the coconut flour has time to absorb the moisture.

Adapted from an All Day I Dream About Food blog recipe


Makes 2 cups chocolate filling
Ingredients
3 oz unsweetened baking chocolate
4 tbsps butter
6 tbsps xylitol
1/2 cup whole milk or cream

Directions
Over medium high heat, melt chocolate and butter. When completely melted, add in xylitol and milk. Mix until completely smooth. Cool for half an hour or until thickened. Fill insides of your cupcakes.


Makes about 1 1/2 cups coconut buttercream
1 1/2 large egg whites
9 tbsps butter, softened
1/3 cup xylitol, powdered
1/3 cup unsweetened coconut, powdered
1/3 cup coconut milk

Directions
Beat egg whites and butter together. Add in xylitol, powdered coconut and coconut milk and whisk for about one or two minutes. Scoop into an icing or pastry bag fitted with a open star tip, ice your cupcakes and sprinkle with toasted coconut. Enjoy!

Adapted from a Healthy Indulgences blog recipe


Nutritional Info (per one cupcake with chocolate filling and coconut butter cream)
Low Carb
Calories: 293
Total Fat: 23 . 4g
Sat. Fat: 17 . 3g
Cholesterol: 64 . 5mg
Sodium: 101mg
Carbs: 14g
Fibre: 7 . 3g
Net. Carbs: 6 . 9g
Sugars: 0 . 7g
Protein: 8 . 5g







Thursday, 15 August 2013

Homemade Coffee Ice Cream (Low Carb & Gluten Free)



Oops. I totally forgot I was going to post this until just a minute ago when I was scrolling through my previous posts... Well better late than never, right? Especially since it's this recipe! Ice cream is usually hard to make since it normally turns out rock hard or super melty. I must admit, I have not mastered the ice cream making skills, and I dont have an ice cream make either. Instead of using an ice cream maker, I used a method using Ziploc bags, ice and salt (which is posted below). Mine turned out melty, but the next day it was actually quite good. So dust off your ice cream maker (for those of you who have them) and lets get crackin'!

Makes 3 cups of ice cream

Ingredients
2 cups heavy whipping cream
1/2 cup unsweetened vanilla almond milk
1/4 - 1/3 cup coffee beans 
1/2 tsp vanilla
4 egg yolks
1/3 cup xylitol
1/4 tsp guar or xanthan gum
Pinch of salt

Directions
Mix coffee beans, cream and almond milk in a bowl and soak for 2 hours or more, depending on how strong you'd like it. After it has soaked, heat the mixture in the microwave for 2 minutes. Strain out the coffee beans. Add your vanilla, egg yolks, xylitol, guar gum and salt and mix until completely combined. Microwave for another two minutes and stir. Whisk until there are no lumps. Chill in the freezer for an hour. Now, fire up the ol' ice cream maker and run your ice cream through it. Enjoy!

For those who don't have ice cream makers: Take two Ziploc bags, one medium and one large. Fill the medium bag with your chilled ice cream mixture and zip closed completely. Fill the large bag halfway with ice and 2 tablespoons salt (the salt keeps the ice from melting quickly). Put your medium bag into your large bag and zip closed. Shake vigorously for half an hour or until quite thick. Put into the freezer for another half an hour. Remove and enjoy!

Nutritional Info (per 1/2 cup)
Low Carb Coffee Ice Cream
Calories: 345 . 5g
Total Fat: 25 . 5g
Sat. Fat: 19 . 3g
Cholesterol: 248 . 3g
Sodium: 48 . 2g
Carbs: 3 . 4g
Fibre: 0 . 2g
Net. Carbs: 3 . 2g
Sugars: 0 . 8g
Protein: 3 . 5g

Breyers Coffee Frozen Dessert
Calories: 130
Total Fat: 7g
Sat. Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Carbs: 15g
Sugars: 14g
Protein: 2g



Creamy Chocolate Peanut Butter Fudge (Low Carb & Gluten Free)


The perfect combo, chocolate and peanut butter


You know you want some... 







This summer I had a plan... and this plan was to post once every week or so. But it turns out, the last time I posted was almost a whole month ago! I hope this amazing recipe will just blow your mind with the creamyness and amazing flavours, so you forget about the other two or three recipes I could've made in the past weeks... and look guys, I put more pictures to make up for it! My grandparents did however stay with us for a week, and I made them crème brûlée (but not low carb, agh!). I was also volunteering at a family camp for a week, which is always the highlight of my summer. Okay, okay. Enough with the excuses, on with the fudge!

Makes about 20 pieces of fudge

Ingredients
1 oz unsweetened baking chocolate
2 bars (100g each) 85% Lindt dark chocolate
1 cup xylitol
1 cup whole milk
3/4 cup smooth peanut butter

Directions
Melt chocolate in a double boiler over medium-high heat. Add xylitol whisk until dissolved.  Add in milk and mix well. When the mixture is smooth, add your peanut butter. Whisk until there are few or no lumps. Pour into a 9x9 pan and smooth the top. Chill for about an hour or until hardened. Cut into squares and enjoy!

Adapted from a Tatertots and Jello blog recipe

Nutritional Info (per one square of fudge)
Low Carb
Calories: 174
Total Fat: 14 . 7g
Sat. Fat: 5 . 7g
Cholesterol: 10 . 2mg
Sodium: 10 . 5mg
Carbs: 5 . 6g
Fibre: 2 . 2g
Net. Carbs: 3 . 4g
Sugars: 1 . 6g
Protein: 5 . 1g

Classic
Calories: 236
Total Fat: 17 . 7g
Sat. Fat: 7 . 7g
Cholesterol: 15mg
Sodium: 44mg
Carbs: 19g
Fibre: 1 . 9g
Net. Carbs: 17 . 1g
Sugars: 15 . 2g
Protein: 5g


Tuesday, 16 July 2013

Mocha Ice Cream Cake (Low Carb & Gluten Free)



If you read my last post, you'd see that it was my birthday (and also my mom's) yesterday!  So, I decided I was going to make us a cake on our special day. It took, literally, hours. Maybe because I was sick, or there were 3 recipes to follow (probably not the best idea to do them all at once) or that I dont have an ice cream machine. Yes, I was sick on my birthday, but it was mostly just a minor coughing. I obviously felt pretty good or I wouldnt have even thought of baking. I was feeling pretty tired at the end of the day (and if you were my family, you'd know I was because of the "meltdown" I had when my ice cream was melting all over the counter and the cake was crumbling) but in the end it turned out pretty good for my first ice cream cake, other than the fact that it was melting and falling apart for the picture. It was also my first time making ice cream so Im feeling pretty accomplished. WARNING! This is a VERY filling cake, just look at the Total Fat count and you'll see. The coffee ice cream recipe will be posted soon.

Makes one cake

Ingredients
1/2 cup whipping cream
1/2 cup butter
3 oz 85% dark chocolate
6 eggs, beaten
2 tsps vanilla
1 cup unsweetened vanilla almond milk
2 cups almond flour
4 tbsps coconut flour
3/4 cup xylitol
10 tbsps cocoa powder
1/2 tsp salt
4 tsps baking powder
1 recipe homemade low carb coffee ice cream
1-2 cups whipped cream
1 recipe homemade low carb ganache frosting (optional)

Directions
Preheat oven to 350F. Lay parchment paper on the bottom of a 9" springform pan. Combine whipping cream, butter and chocolate in a glass bowl. Melt in the microwave for 2 minutes, stirring every 30 seconds. Cool. Add in eggs and vanilla and whisk until combined. In another medium sized bowl, mix the almond milk, flours, xylitol, cocoa powder, salt and baking powder until combined. Add chocolate mixture and beat. Pour into pan and bake for 30 minutes or until the edges start cracking and toothpick comes out clean. Remove from pan and cool. Cut the cake in half by using dental floss or a cake leveler. Take one piece and cover it in ice cream. Add other layer and press down slightly. Put cake into the freezer and chill for 15 minutes. Remove from freezer and cover the cake in whipping cream and decorate with frosting.


Makes about 1 cup ganache frosting

Ingredients
3/4 cup whipping cream
1 bar 70% or 85% chocolate (I used both)
4 tbsps coconut oil
1/2 cup xylitol

Directions
Combine all ingredients in a glass bowl. Melt in microwave for 2-3 minutes, stirring every 30 seconds until completely melted. Chill for 2 hours or until firm. Remove from refridgerator and whip into a fluffy ganache. 

Adapted from I Breathe... I'm Hungry... blog recipes

Nutritional Info (per 1/8th slice)
Calories: 830
Total Fat: 89 . 3g
Net. Carbs: 9g
Protein: 14 . 6g

Im so sorry, Im not feeling quite up to snuff today so I wont be posting another classic recipe's nutrition facts to compare.



Tuesday, 9 July 2013

Chocolate French Silk Pie (Low Carb & Gluten Free)



I'm back on a chocolate phase... whoops. Doesn't that look so good though? Yeah, that's not mine... It's my photo though, does that count for a little? Yes, my photo, one taken with a camera! I got half a camera for my birthday (which is in 6 days!) so I can take better pictures for all y'all.  

This weekend my family and I flew out to Alberta to surprise my grandpa for his 70th birthday. We went out for dinner and had ethiopian food and amazing pies for dessert (PS that's the pie I had up there)  It was so good but of course, carbolicious. So when I came home I decided to make my own, à la low carb. That's the one down below I made.


Not quite as beautiful, but just as scrumptious and plus, it's better for you! 


Makes one pie

Ingredients
Almond flour crust
1 cup whipping cream
1 tsp vanilla
8 oz (one brick) cream cheese, softened
3 tbsps cocoa powder
3/4 cup xylitol or erythritol

Directions
Whip whipping cream until firm. Add all other ingredients and mix until completely combined and smooth. Pour into cooled pie crust and chill for at least an hour. Cut and enjoy!

Adapted from a CDK blog recipe

Nutritional Info (per 1/8 slice with crust)
Low Carb
Calories: 401
Total Fat: 35 . 4g
Sat. Fat: 16 . 7g
Cholesterol: 83 . 3mg
Sodium: 131mg
Carbs: 42 . 8g
Fibre: 25 . 6g
Net. Carbs: 17 . 2g
Sugars: 0 . 8g
Protein: 6 . 9g

Classic
Calories: 430
Total Fat: 30g
Sat. Fat: 18g
Trans Fat: 0 . 5g
Cholesterol: 135 . 3mg
Sodium: 260mg
Carbs: 33g
Fibre: 1g
Net. Carbs: 32g
Sugars: 21g
Protein: 4 . 5g





Wednesday, 26 June 2013

New York Style Mini Cheesecakes (Low Carb & Gluten Free)



This is for all you non-chocolate lovers. Yes, it's quite hard to believe but there are some people out there that don't prefer chocolate, but there are. I realized, after my Grandma (one of you fellow non-chocolate lovers) told me, I do make a lot of chocolatey things, so I decided to even it out a little now. So, here you are Grandma! In this recipe I used my almond flour crust recipe (doubled), but it doesn't need a crust if you choose not to use one.

Finally! School is out! It's actually pretty boring after the first week, except for the sleeping in, that never gets old. I finally got out of the summer-boredom trance when my friend, Ashlee, invited me over to make some cookies. They where so good and carbolicous and... yum. Unfortunatly I couldn't find a low carb version to make so I made these instead! Make sure to visit her blog mydiyhigh.blogspot.ca for everything DIY from baking to beading to crafts!


Makes 24 mini cheesecakes

Ingredients
3 8oz packages of plain cream cheese, each cut into 3 and softened
1/3 cup + 2 tbsps xylitol
1 1/2 tsps vanilla
3 eggs

Directions
Preheat oven to 325F. Line two muffin tins with paper liners. Add heaping tablespoon fulls of crust mixture into each liner and press into the bottom. In a large bowl, beat cream cheese, xylitol and vanilla until combined. Add in eggs and whisk until completly smooth, no lumps! Pour mixture into muffin liners until about 3/4 of the way up. Hit your muffin tins against your counter a few times just to even out the surface and get rid of any air bubbles. Bake for 30 minutes or until very slightly browning and toothpick comes out clean. Chill for at least an hour and enjoy!

Adapted from a Your Lighter Side recipe

Nutritional Info (per one cheesecake with crust)
Low Carb
Calories: 212 . 4
Total Fat: 20g
Sat. Fat: 8 . 7g
Cholesterol: 62 . 1mg
Sodium: 116 . 9mg
Carbs: 8 . 9g
Fibre: 4 . 2g
Net. Carbs: 4 . 7g
Sugars: 0 . 5g
Protein: 5 . 5g

Classic
Calories: 270
Total Fat: 21g
Sat. Fat: 12g
Cholesterol: 105mg
Sodium: 210mg
Carbs: 18g
Fibre: 1g
Net. Carbs: 17g
Sugars: 12g
Protein: 4g





Friday, 21 June 2013

Secret Chocolate Cake (Low Carb & Gluten Free)




Yum! I like chocolate cake, yet all those carbs... bleh. Luckily you fell upon this yummy low-carb version! This title sure does not explain how amazingly delicious this cake is. And look how ridiculously photogenic it is (I even took two photos, it's THAT photogenic!), like seriously... share the beauty, cake.


 Plus, this cake has a secret!

But I'm not gonna tell you! Just kidding... I would't have a blog if I didn't tell you my recipes. 

Update: Thank you all so much for giving me 1600+ views on this recipe! Thanks to Lauren for the shoutout on Facebook and on her blog (healthyindulgences.net). Thanks to everyone who pinned my recipes on Pinterest and those who repinned them!

Makes one cake

Ingredients
13 ounces (about one can) kidney or black beans
5 eggs
1 tbsp vanilla 
1/2 tsp salt
6 tbsps butter, softened
3/4 cup xylitol
6 tbsps cocoa powder
1 tsp baking powder
1/2 tsp baking soda

Directions
Preheat oven to 325F. Grease a springform pan with butter or oil and dust with cocoa powder. Drain and rinse (very thoroughly) your beans and dry them. Put the beans, 3 eggs, vanilla and salt in your blender and blend until completely smooth. In a small bowl, mix cocoa powder, baking powder and baking soda together. In a seperate larger bowl, beat butter and xylitol until light and fluffy. Add the rest of the eggs and beat until completely combined. Then take your blended bean mixture, add that to your butter mixture and beat for about a minute. Add in cocoa powder mixture and mix until combined and smooth. Pour batter into your pan and smack against your counter until air bubbles start to surface and pop. Put into the oven and bake for about 50 minutes or until the top is rounded and the edges are starting to get darker. Let it cool and then remove cake from pan. Ice with chocolate buttercream icing and cut into 8 slices. 


Makes about 2/3 cup icing

Ingredients
1/2 cup butter, softened
1/3 cup powdered xylitol
6 tbsps cocoa powder
1 tsp vanilla
Pinch of salt
1 tbsp water
1/4 tsp pure stevia extract
2 tbsps whole milk
1 egg yolk

Directions
In a medium bowl, beat the butter until light and fluffy. Slowly add the powdered xylitol into your butter so it doesn't fly everywhere. Add your cocoa powder, vanilla and salt and beat until smooth. Beat in milk, egg yolk and water until completely combined. Add in your stevia, about 1/8 tsp at a time until you reach your desired sweetness. Beat until smooth and thick. Smother over your cake and enjoy!

Adapted from Healthy Indulgences recipes


Nutritional Info (Per one slice, iced)
Low Carb
Calories: 305
Total Fat: 25 . 2g
Sat. Fat: 14 . 7g
Cholesterol: 195 . 2mg
Sodium: 340 . 2mg
Carbs: 20 . 4g
Fibre: 11 . 8g
Net. Carbs: 8 . 6g
Sugars: 1 . 5g
Protein: 8 . 6g

Classic
Calories: 934
Total Fat: 33 . 9g
Sat. Fat: 13 . 7g
Cholesterol: 80 . 9mg
Sodium: 322 . 9mg
Carbs: 108 . 2g
Fibre: 14g
Net. Carbs: 94 . 2g
Sugars: 107 . 5g
Protein: 13 . 4g




Friday, 7 June 2013

Pots de Crème au Chocolat with Raspberry Coulis (Low Carb & Gluten Free)




Photo credit: Scott Saunders

For those of you who don't speak French, this translates as chocolate cream pots, but the French version sounds much nicer doesn't it? These are "perfectly delicious" as Julia Child would say! This recipe also makes a raspberry coulis (my own recipe!), so it's a double whammy! Anyway, I made these since my Nana and cousin, Scott, were coming over and we made a big "Last Supper" before I was getting my three wisdom teeth removed. Yes, they are out now and I am suffering with a case of chipmunk cheeks and sore, stitched up areas. Oops, I probably just made you lose your appetite. But even if you still are hungry and skipped all that or just have a strong stomach, I'll post it!  PS, most of the carbs are from natural ingredients like the rasbperries and cream, but it's still pretty low compared to classic. "Bon appetit!"

Pots de Crème au Chocolat

Makes 7 ramekins

Ingredients
1 cup heavy cream
1 cup coconut milk
4 ounces dark chocolate, chopped coarsely
heaping tsp vanilla
6 egg yolks
10 tbsps xylitol, powdered
1/8 tsp pure stevia powder
2 cups water

Directions
Preheat oven to 325F. 

Combine cream, coconut milk, chocolate and vanilla in a saucepan over medium heat.   Whisk often until mixture turns a light brown and chocolate is completely melted. Take off heat.   In a large mixing bowl, whisk eggs and xylitol until smooth.   Pour slightly cooled cream mixture into egg mixture, whisking constantly until completely combined.     Take out a large lasagna pan and place ramekins in it. Make sure they are evenly spaced.     Heat water and pour into lasagna pan, making sure not to splash any in the ramekins. The water should rise a little more than half way up the ramekins.     Pour your mixture evenly into the ramekins and put into the oven. Bake for 40 minutes. They should still be very jiggly when they come out, but the top should look a bit darker and hard.     Chill for at least 2 hours.  Enjoy!

Adapted from a Healthy Indulgences recipe


Raspberry Coulis

Makes about 1 cup

Ingredients
1 cup frozen raspberries
1/4 cup water
2 tbsps sweetener

Directions
In a small saucepan, combine raspberries and water over medium heat. Stir constantly. When the raspberries have thawed and have made a red liquidy, seedy sauce, reduce temperature to medium-low and add your sweetener. Mix for about 3 more minutes or until you are happy with your coulis. Take off heat and cool before using. Add to chocolaty desserts or cheesecakes.


Nutritional Info (per one ramekin and one tbsp raspberry coulis)
Low Carb
Calories: 353
Total Fat: 30 . 3g
Sat. Fat: 19 . 4g
Cholesterol: 226 . 8mg
Sodium: 27 . 2mg
Carbs: 28 . 1g
Fibre: 16 . 7g
Net. Carbs: 11 . 4g
Sugars: 4 . 4g
Protein: 2 . 1g

Classic
Calories: 599 
Total Fat: 40 . 6g
Sat. Fat: 24 . 1g
Trans Fat: 0 . 05g
Cholesterol: 195 . 8mg
Sodium: 63mg
Carbs: 56 . 8g
Fibre: 6 . 6g
Net. Carbs: 50 . 2g
Sugars: 43 . 7g
Protein: 7 . 3g





Wednesday, 22 May 2013

Key Lime Cheesecake Pie (Low Carb & Gluten Free)



Who? Ceara? Hmm... I don't remember her. Something rings a bell though. Oh right! She's the one who hasn't posted on Low Carb Cookie Jar since, what? Last month? Finally she's come up with something...

So sorry to have waited this long! I don't know what's been keeping me. Maybe the shortage on Xylitol, having busy weekends, or just slacking off...? Lets just say a little of all the above. I will try to post more often for all you, if anyones reading this? Anyone? I'd really like to hear comments if there are any readers out there! 

This recipe uses my famous almond flour crust! I can't believe this is the first time I've introduced it, since I use it in every pie or whatever you use a crust for. Although, this is the first pie recipe I've posted, and what better way to start than with key lime pie? 

It also uses sweetened condensed milk, which is normally super high in carbs. Fortunately, I found a low carb version! I had a bit of trouble with it because it just would not thicken! Little did I know, it thickens when it cools. So don't get frustrated when your milk doesn't thicken on the stove. I also forgot I did not have key limes to I had to use normal limes. Key limes normally have a lime-ier taste, so if you do decide to use normal limes, make sure to use a little more juice. Both the almond flour crust and the sweetened condensed milk recipes are in another post below if you'd like to use them.

This recipe actually turned out to be a bit of a cheesecake. It is normally less creamy and more limey. I did have to run out during the middle of making it, so that probably messed something up. Maybe yours will turn out better than mine!


Makes one pie filling

Ingredients
8 oz (one brick) cream cheese, softened
1/2 - 3/4 cup key lime juice
1 1/4 cup (about 1 can) sweetened condensed milk

Directions
Preheat oven to 350F. In a large bowl, beat cream cheese until smooth. Add lime juice and sweetened condensed milk and mix until completely combined. Pour into pie shell and chill for at least half an hour. Add topping and enjoy!


Nutritional Info

Low Carb
Calories: 213
Total Fat: 30 . 9g
Sat. Fat: 19 . 4g
Cholesterol: 104 . 4mg
Sodium: 124 . 6mg
Carbs: 10 . 4g
Fibre: 3 . 6g
Net. Carbs: 6 . 8g
Sugars: 0 . 4g
Protein: 2 . 5g

Classic Key
Calories: 450
Total Fat: 13 . 2g
Sat. Fat: 5 . 2g
Cholesterol: 20mg
Sodium: 240 . 6mg
Carbs: 52g
Sugars: 42g
Protein: 6g



Almond Flour Crust (Low Carb & Gluten Free)


Well, it's about time! Now you don't have to buy any pre-made crusts for your pies! It's almost easier than going to the store and getting one. I think it's way better than any pre-made, carbolicious crust anyway. Plus, it works for both desserts, breakfasts and dinners since you can make it plain or sweetened a little by just adding a bit of sweetener! I can't believe I haven't introduced my famous almond flour crust before this! I use it in all my pies, but of course, I haven't posted a pie recipe yet so how would you know? Finally, I decided to make a key lime pie, so I had to share it.


Makes one pie crust

Ingredients
3-4 tbsps butter, melted
1 cup almond flour
1/3 cup finely chopped unsalted walnuts (optional)
2-3 tbsps low carb sweetener (optional)

Directions
Preheat oven to 350F. Melt butter and pour into pie pan. Add almond flour, sweetener and walnuts and mix together with your hands. Press down into the bottom of your pie pan and up the sides if you wish. Bake for 10 minutes. Add filling and enjoy!


Nutrional Info (per 1/8 pie crust)

Low Carb Almond Flour Crust
Calories: 151 
Total Fat: 14 . 2g
Sat. Fat: 3 . 5g
Cholesterol: 11 . 5mg
Sodium: 35 . 8mg
Carbs: 7 . 4g
Fibre: 3 . 7g
Net. Carbs: 3 . 7g
Sugars: 0 . 6g
Protein: 3 . 7g

Tenderflake Deep Dish Pie Shell
Calories: 100
Total Fat: 6g
Sat. Fat: 1 . 5g
Sodium: 75mg
Carbs: 10g
Sugars: 1g
Protein: 1g


Sweetened Condensed Milk (Low Carb & Gluten Free)



Do you miss your fudge, pies, cookies that are made with sweetened condensed milk so they aren't low carb? Well, luckily I came across this recipe while making my key lime pie! Its exactly like canned sweetened condensed milk, except that it takes a while to make and is low carb. It's definately worth the wait though!


Makes 1 and 1/4 cup (approximately one can)

Ingredients
1 1/2 cups heavy cream
1/2 cup xylitol
3 tbsps butter

Directions
Put all ingredients into saucepan and put on medium heat. Stir every once in a while. Once it starts to boil, quickly turn it down to low heat and simmer for 30-45 minutes. Take off heat and chill for 1 hour. When it starts to cool, it should thicken up. Use in any recipe as you would sweetened condensed milk.

Adapted from Your Lighter Side blog recipe


Nutritional Info (per 1/4 cup)

Low Carb Sweetened Condensed Milk
Calories: 318 . 4
Total Fat: 33 . 3g
Sat. Fat: 20 . 8g
Cholesterol: 116mg
Sodium: 76mg
Carbs: 13 . 3g
Fibre: 5 . 7g
Net. Carbs: 7 . 6g
Sugars: 0 . 1g
Protein: 0 . 4g

Canned Sweetened Condensed Milk
Calories: 260
Total Fat: 6g
Sat. Fat: 4g
Cholesterol: 20mg
Sodium: 70mg
Carbs: 44g
Sugars: 44g
Protein: 6g



Saturday, 27 April 2013

Raspberry Muffins (Low Carb & Gluten Free)



I know these aren't completely dessert-y... but who doesn't love muffins? They are perfect for a light breakfast or a little dessert. You can't even tell they are good for you!

Makes 15 regular muffins

Ingredients
6 eggs
1/2 cup butter, melted
1/2 tsp salt
1 tsp vanilla
2/3 cup coconut flour
1 tsp baking powder
1/2 cup xylitol
4 tbsps cold water
~1 1/2 cups frozen raspberries

Directions
Preheat oven to 375F. Line a muffin tin with paper liners. Whisk all eggs together. Pour in melted butter while continuing to whisk. Mix in salt and vanilla. Add in coconut flour, baking powder and xylitol and mix until completely combined. Add water. The batter may look as though it's curdling, but this is normal. Thaw raspberries and fold into mixture. Pour evenly into muffin cups. Bake for approximately 30 minutes or until toothpick comes out clean.

Adapted from About.com Low Carb Diets recipe

Nutritional Info (per one muffin)

Low Carb Raspberry Muffins
Calories: 103 . 7
Total Fat: 7 . 4g
Sat. Fat: 5 . 2g
Polyunsaturated Fat: 0 . 5g
Monounsaturated Fat: 2 . 4g
Cholesterol: 91mg
Sodium: 153 . 6mg
Carbs: 5 . 9g
Fibre: 2 . 3g
Net. Carbs: 3 . 6g
Sugars: 1 . 3g
Protein: 1 . 8g

Classic Raspberry Muffins
Calories: 127 . 3
Total Fat: 4 . 1g
Sat. Fat: 1g
Trans Fat: 1 . 6g
Polyunsaturated Fat: 0 . 3g
Monounsaturated Fat: 3g
Cholesterol: 21 . 2mg
Sodium: 14 . 1mg
Carbs: 20g
Fibre: 0 . 6g
Net. Carbs: 19 . 4g
Sugars: 15 . 2g
Protein: 2g




Sunday, 14 April 2013

Crème Brulée (Low Carb & Gluten Free)


This is only the second time I've had crème brulée, but the first time was so good I just had to try it again, this time à la low carb. The sad thing is, xylitol (the only sweetener I had at the time) doesn't caramelize so you don't get that crunchy, sugary top. I realized while making this that you never truely realize how bad non-low-carb desserts are for you until you see the nutrition facts. So, I decided to find a normal recipe and compare them. Oh my... I thought this recipe had a lot of carbs with 6 . 9g per serving, yet a normal recipe of crème brulée has 22 . 4g of carbs per serving! From now on I will compare my recipe to a classic recipe in nutrition facts for all you (if any one is reading this)! Now, let's get down to business, here's the recipe:

Makes 4 ramekins of crème brulée

Ingredients
2 cups whole milk
4 egg yolks
2 tbsps xylitol 
1/2 tsp vanilla
pinch of salt

Directions
Preheat oven to 350F. Heat milk in a sauce pan on medium heat until a thin layer forms on the top and bubbles are popping up. Set aside. In a large mixing bowl, whisk eggs, xylitol, vanilla and salt. Slowly whisk in milk but not for too long or it will become bubbly. Pour into four ramekins evenly. Take a large baking dish and fill with water. Put ramekins in the water, it should come up about 1/3 of the way up the ramekin. Put into oven for 35-40 minutes. Let cool for an hour and enjoy!

Adapted from Eat. Drink. Love. blog recipe

Nutritional info (per one ramekin)

Low carb crème brulée                                    
Calories: 152
Total Fat: 7 . 8g 
Sat. Fat: 3 . 9g
Monousaturated Fat: 3g
Polyunsaturated Fat: 0 . 9g
Cholesterol: 222mg
Sodium: 95 . 8mg
Carbs: 6 . 9g 
Sugar: 6 . 9g 
Protein: 6. 7g

Classic crème brulée
Calories: 275
Total Fat: 14 . 3g
Sat. Fat: 9 . 2g
Monounsaturated Fat: 5 . 5g
Polyunsaturated Fat: 1 . 3g
Cholesterol: 250 . 5mg
Sodium:  89 . 5mg
Carbs: 22 . 4g
Sugar: 17 . 6
Protein: 5 . 7g


Tuesday, 9 April 2013

Banana Bread (Low Carb & Gluten Free)



This is one of the things I've missed most since creating low carb treats. The unfortunate thing is, they still aren't very low in carbohydrates. Well I guess you have to induldge in a treat every once in a while, and even if it is semi-healthy. The reason banana bread is so high in carbs is because of the bananas. Those dang bananas! I've heard of people replacing the banana with zuccini or pumpkin, but I've missed my banana bread, maybe I'll try a zuccini bread next time! I sadly could not find my loaf pan so I had to use a 9x9 brownie pan, making the slices longer and thinner. (Insert ending sentence here)

Makes approximately 6-12 slices (depending on what type of pan you use)

Ingredients
4 over ripe bananas, mashed
1/3 cup sucanat
1/4 cup coconut oil
3 eggs
1 tsp vanilla
1 cup coconut flour 
1 cup almond flour
dash of salt
1 tsp baking soda
1/4 - 1/2 tsp cinnamon (according to how much you like cinnamon)

Directions
Preheat oven to 325F. Grease a loaf or 9x9 pan and lightly dust it with coconut flour. In a small bowl, whisk all eggs together. In a large bowl, mix mashed bananas, sucanat, coconut oil and eggs. Add vanilla. In another bowl, whisk coconut flour, almond flour, salt, baking soda and cinnamon together. Fold the dry ingredients into the wet ingredients until completely combined. Pour batter into pan and smooth the top. Lumps from the coconut oil will form, don'r worry, it is normal. Put into the oven for 40-60 minutes or until knife comes out clean. Cut and serve with butter.

Adapted from an Eat Life Whole blog recipe

Nutritional info (per one slice)

Calories: 224
Total Fat: 13g
Sat. Fat: 6 . 3g
Monounsaturated Fat: 0 . 8g
Polyunsaturated Fat: 0 . 6
Cholesterol: 46 . 5mg
Sodium: 101 . 4mg
Carbs: 21g 
Fibre: 5 . 4g
Net. Carbs: 15 . 6g
Sugar: 10g
Protein: 6g


Saturday, 6 April 2013

Chocolate Chip Cookies (Low Carb & Gluten Free)



Finally! A low carb version of chocolate chip cookies! These turned out way better than I had expected. Although a little overbaked... I tried to make half a recipe since it makes approximately 44 cookies, but I forgot to half the last two ingredients, so I ended up just making a whole recipe. This is the whole recipe, so it does make the 44 cookies. I added some bright flowers to the picture to add a little spring flair! I made the chocolate chips in the recipe by chopping up some Lindt Excellence 85% chocolate bars. It's way lower in sugar and tastes great with big chocolate chunks here and there. I'm sorry I haven't been posting lately, I just came back from Hawaii last night. Yes, I did make these last night, and stayed up until 12:30am to take them out of the oven! Can you tell what I'd like to be when I grow up? Anyway, here's the recipe!

Makes approximately 44 cookies

Ingredients
4 cups almond meal/flour
2 cups dark chocolate chips
2 tsps baking soda
1 1/2 cups xylitol
1/2 tsp salt
4 large eggs
2 tsps vanilla extract
2 tbsps sour cream
1/2 cup butter, melted

Directions
Preheat over to 350F. Mix almond flour, chocolate chips, baking soda, xylitol and salt in a large mixing bowl. In a different bowl, whisk eggs together. Add vanilla, sour cream and melted butter and mix until completely combined and smooth. Pour liquid mixture into flour mixture and mix by hand. Cover cookie sheets with parchment paper. Dollop heaping tablespoons onto cookie sheets. Flatten the cookies and shape them into circles since they do not change shape in the oven. Cook for 15-20 minutes or until brown. Cool and enjoy!

Adapted from a Wheat Belly blog recipe

Nutritional Info (per one cookie)

Calories: 147
Total Fat: 10g
Sat. Fat: 3g
Cholestorol: 18mg
Sodium: 95mg
Carbs: 8g
Fibre:1 . 9g
Net. Carbs: 6 . 1g
Sugar: 0 . 7g
Protein: 4g





Wednesday, 20 March 2013

Chocolate Cream Cheese Chia Seed Brownies (Low Carb & Gluten Free)


If you haven't already heard of Chia Seeds, well you just have to try them! They are little seeds that are normally black or white and absorb liquids like crazy. Chia seeds are high in fibre, a good source of protein and low in net carbs! You'd think these brownies would have a kind of gritty texture because of the Chia seeds, but you'd hardly even know they are there! I've made this recipe twice so far, and it is by far the best brownies I've ever tasted, healthy or not. The unfortunate thing is, you have to wait over night before eating them. So here it is:

Makes approximately 25 brownies

Ingredients
1 Tbsps Chia seeds
1/2 cup water
1/4 almond flour
1/4 cup coconut flour
4 eggs
3/4 cup unsweetened cocoa powder
3/4 cup xylitol
1/2 cup sucanat
1/2 cup (or one stick) butter, melted
2 tsps vanilla extract
1/2 tsp salt
1/2 tsp baking soda
4 ounces (half a brick) cream cheese, softened

Directions
Preheat oven to 325F. In small bowl, mix Chia seeds and water together. Let sit for 20 minutes, stirring half way. This mixture will become like a gel. Grease a 9" by 9" pan. In a large mixing bowl, whisk your Chia mixture, almond flour and coconut flour together. Add in eggs. Mix in cocoa powder, xylitol, sucanat, butter, vanilla and salt until just combined. Pour batter into pan and soften your cream cheese. Drop the cream cheese by dollops into the pan and swirl it around with a toothpick or knife incorporating it into the batter. Bake for 25-30 minutes or until darkening around the edges and toothpick comes out clean. Let rest over night. Cut and enjoy!

Adapted from a Your Lighter Side blog recipe

Nutritional Info (per one brownie)

Calories: 182
Total Fat: 17g
Carbs: 6g
Fiber: 4 . 1g
Net. Carbs: 1 . 9g
Protein: 5g


Tuesday, 19 March 2013

Mini Muffin Tin Peppermint Patties (Low Carb & Gluten Free)


Let's just say...wow!  This blogging is a lot harder than I thought it would be.  I LOVE the baking part, don't get me wrong, but then making it interesting for all my readers (if anyone's reading this)...that's a whole different story! But please stay tuned as I promise you many stories, along with my most enjoyed and favourite hobby, baking! These peppermint patties were, how you say, YUMMY! I mean, how can you ever go wrong with mint and chocolate?! So here's the recipe:

Makes approximately 24 peppermint patties

Ingredients:
250g dark chocolate bar (I used 85% Lindt Excellence)
6 oz plain cream cheese, softened
4 Tbsps unsalted butter, softened
2-3 tsps pure peppermint/mint extract
6 Tbsps xylitol


Directions:
Lightly grease two mini muffin tins with oil (not coconut oil). Melt half your chocolate and pour into your muffin tin, just covering the bottom of the cups. Put the muffin tins into your freezer for about 10 minutes or until completely set. Mix your cream cheese and butter in a small bowl. Add your peppermint extract and xylitol. Mix with a fork until there are no lumps and it is completely combined. Now melt the rest of your chocolate. Take muffin tins out of the freezer and distribute the cream cheese mixture evenly onto the chocolate bottoms. Smooth the top of the cream cheese mixture and pour your melted chocolate evenly on top. Put into your freezer for 10 minutes or completely set. Then take your peppermint patties out of the freezer and flip them upside down. Hit it a few times against a hard surface and voilà! You have beautiful, delicious peppermint patties! Store in an air-tight container in your freezer. 

Adapted from Low Carb in Copenhagen blog low carb peppermint patties

Nutrional Info (per one peppermint pattie)

Calories: 60
Total Fat: 14 . 09g
Sat. Fat: 5g
Trans Fat: 0.09g
Cholesterol: 15mg
Sodium: 54mg
Carbs: 3g
Fibre: 1g
Net. Carbs: 2g
Sugar: 2g
Protein: 2g