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