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


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
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

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

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

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

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

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

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

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

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