Coconut Milk Ice Cream

I have made this recipe a few times because it is easy to convert to low-carb, paleo and/or keto. This version I made for my dad, who follows a keto diet. It is quite delicious, and you can also add any topping or ingredients to the ice cream. It can also be made with a blender or an ice cream maker.

Coconut Milk Ice Cream

Ingredients:

  • 2 Cups Whole Fat Coconut Milk
  • 1/4 Cup Sweetener (Paleo Option = Honey)
  • 1/8 Cup Sugar Free Syrup (Paleo Option = Pure Maple Sugar)
  • 2 tsp. Vanilla

Instructions for Ice Cream Maker:

  1. In a medium size bowl, whisk the coconut milk until smooth, add in the sweetener and syrup. Once combined stir in the vanilla. Feel free to add any nuts of extra flavors if you desire.
  2. Pour mixture in to ice cream machine and allow to churn. The ice cream maker I used took about 20 minutes to make soft serve.
  3. Once ice cream is made, I like to transfer the ice cream to a Tupperware. If you freeze the ice cream in a metal container, it will be hard the next time you take it out.

Instructions for a blender:

  1. In your blender, add in all the ingredients and blend until smooth.
  2. If you want to add nuts or other chunky ingredients, you will want to hand mix them in after you are done blending the main ingredients. You can also add them in to the Tupperware, alternating between ice cream mixture and nuts (etc.).
  3. Pour the mixture in to an airtight Tupperware and place in the freezer overnight.

I hope you enjoy.

Please let me know if you have any questions or comments and feel free to leave any comments below.

Thank you for stopping by and I hope you come back soon.

NUTRITION: DOES NOT INCLUDE ANY ADDED INGREDIENTS, JUST THE BASIC COCONUT MILK ICE CREAM.

Coconut Milk Ice Cream = 4 Servings = 2g Net Carbs, 24g Fat and 0g Protein.

Easy Sugar Free Cake Mix Cookies

Hi everyone, I hope your holiday season is filled with so much joy, love and laughter. As wonderful as the holidays are, it can get crazy and busy so fast. With all the family around, holiday parties and all the shopping that has to get done, I start to forget things. So I thought I would share an incredibly easy cookie recipe that takes no time to whip up. I originally got this recipe from my Aunt, she would make these for me every Christmas as a sugar cookie with regular cake mix. I looked forward to these every year, not realizing how easy her recipe is.

I always keep a spare box of sugar free cake mix in the house for these types of situations. It has come in handy many times and everyone really enjoys eating them.

Here is the recipe:

Ingredients:

  • Sugar Free Cake Mix (Or regular cake mix)
  • 2 Large Eggs
  • 1/3 Cup – 1/2 Cup of Coconut Oil (Or oil of your choice)
  • 1 tsp. vanilla (optional)

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, or an electric mixer, mix all ingredients together. The dough should be pretty thick and stick together.
  3. Drop cookies on to parchment paper on a baking sheet.
  4. Bake for 10 minutes.

The cookies will be soft and should be lightly browned on the bottom.

Another great option about these cookies is the many different options you have to create different types of cookies. The cookies I specifically created in this blog were snickerdoodles. I feel you can’t go wrong with a standard sugar cookie and add some spice. Here are a few ideas:

Snickerdoodle:

  • Add 1 tsp. cinnamon
  • Add 1 tsp. all spice
  • Roll dough in Swerve and Cinnamon mixture

Sugar Cookie Chocolate Chip:

  • Add 2 cups of chocolate chips

Ginger Snaps:

  • Add 1 tsp. cinnamon
  • Add 1 tsp. ginger
  • Add 1/2 tsp. cloves

Lemon Cookies:

  • Add 1 tsp. lemon extract
  • Add 2 Tbsp. lemon zest
  • Add 2 Tbsp. lemon juice

You can also frost the tops of the cookies, roll them in sprinkles, make them with any flavor cake mix or just enjoy them the way they are.

I hope you enjoy.

Please let me know if you have any questions or comments and feel free to leave any comments below.

Thank you for stopping by and I hope you come back soon.

NUTRITION FACTS: 40 Cookies = 4.25 Net Carbs, 3.55g Fat and 1.6g Protein

 

 

 

 

 

Maple Crème Brûlée

Hi everyone, I hope you all had a very thankful Thanksgiving with all your friends and family, I know I did!

For my families thanksgivings this year, I was asked to bring a dessert. The obvious thing to make would have been pumpkin pie, but it is pretty safe to assume pumpkin pie was most likely already in attendance. I wanted something slightly challenging yet something everyone (for the most part) likes. So why not Crème Brûlée and why not a less sugary filled one? So I went for it.

Crème Brûlée is a sweet custard with burnt sugar on top that caramelizes, also known as Burnt Crème. Researching various recipes and looking for something that stood out to me, I found one that utilized maple flavoring instead of vanilla. Being that maple is one of my favorite flavors and Crème Brûlée is one of my dad’s favorite desserts; I thought it sounded like a win for a family thanksgiving. The recipe is from one of my favorite Keto Authors, her website is here: www.AllDayIDreamAboutFood.com. I highly recommend checking out her website and cookbook, she is awesome!

I also found this recipe was great for prepping ahead of time. I made the crème brûlée the day before thanksgiving, then made the candied walnuts thanksgiving morning and assembled it at my mom’s place before serving.

Ingredients:

Crème Brûlée:

  • 2 cups Heavy Cream
  • 4 Large Egg Yolks
  • 6 Tbsp Erythritol sweetener
  • 1 ½ tsp Maple Extract
  • Extra Erythritol for caramelizing the top (Save for the end).

Candied Walnuts:

  • ¼ cup Erythritol Sweetener
  • 1 Tbsp Water
  • ½ Tbsp Butter
  • ¾ cups Nuts of choice, lightly toasted. (I used Walnuts)

For the Crème Brûlée:

Preheat the oven to 300 degrees.

Without getting too hot, in a medium saucepan, heat the heavy cream. You do not want to allow the cream to simmer. Just warming it up and remove from heat.

In a separate bowl, beat the egg yolks and 6 Tbsp. of Eryithritol until nice and thick. I used my kitchen aid mixer with the whisk attachment. Once the mixture is thick, slowly add in the warmed hot cream. Do not add in too quickly, you do not want your egg yolks to turn in to scrambled eggs. Stir continuously, and then add in maple extract.

Pour the crème brûlée mixture into desired baking dish. I used 6 small ramekins about ½” deep, although I think the recipe would have been better in a deeper dish. Place the dish in a larger pan (I used a roasting pan) and pour water in to the outer dish. You’ll want to fill the water about ¾ of the way up the crème brûlée dish.

Place in the oven and bake for about 40 minutes. The crème brûlée will have a slightly rigid wobble to them when they are done.

When they are done, allow them to cool down, then place plastic wrap and refrigerate for about 2 hours.

For the Candied Walnuts:

In a small saucepan over medium heat, mix together the sweetener, water and butter. Once the mixture comes to a low boil, cook for about 7 minutes.

After the 7 minutes, remove from heat and mix in walnuts. And spread out on parchment paper. Allow the walnuts to cool completely.

To assemble the Crème Brûlée:

Using the same eryithritol sweetener spread a thin layer over the top of the Crème Brûlée. Using a kitchen Torch, start to burn the sugar on top. Once the sweetener begins to brown, it will harden when cooled. Place some of the candied walnuts on the top of the Crème Brûlée and serve.

Here is the Kitchen Torch I used: https://www.amazon.com/gp/product/B074WNDZV2/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

If you do not want to buy a Kitchen Torch, here is how to create the same caramelized sugar on top of the Crème Brûlée:

Set oven to broil, blot the tops of the Crème Brûlée with a paper towel to rid the dessert of excess moisture. Spread the sweetener is evenly on the Crème Brûlée and then place the ramekins back inside the baking dish. Put the dish in the over and broil for 3-5 minutes.

Please feel free to comment below if you have any questions.

Thank you again for stopping by and I hope you come back soon.

NUTRITION: 6 Servings

Crème Brûlée = 6g Carbs, 30g Fat and 2g Protein

Candied Walnuts = 1g Carbs, 6g Fat and 1g Protein

Pumpkin Bread

Hi everyone, thank you for stopping by my blog. I am very excited to start sharing all the delicious and healthy recipes I have come across throughout my lifetime.

Since its fall, AKA everything pumpkin season, for my first post, I thought pumpkin bread would be perfect! The original recipe is off the Bob’s Red Mill website and I altered it to make it low carb, no added sugar, vegan and gluten-free. I hope you enjoy and if you are like me, you will.

The recipe itself is quick to mix together, although the bread will take about an hour in the oven, so make sure you have the time.

Ingredients:

  • 1-1/2 Cups Almond Flour
  • ¼ Cup Coconut Flour
  • ½ Cup Truvia***
  • 2 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 Tsp. Cinnamon
  • ½ tsp. Nutmeg
  • ½ tsp. Allspice
  • ¼ tsp. Cloves
  • 1 tsp. Psyllium Husk***
  • ½ tsp. Salt
  • 1 Cup Canned Pumpkin
  • ½ Cup Coconut Oil
  • 2 Large Eggs Replacers (Bob’s Red Mill)***

Instructions:

  1. Preheat the oven to 350ºF. Determine the pan you would like to use. I used a loaf pan and it filled up the pan about half way. Spray with cooking spray or line your pan with parchment paper.
  2. In a separate mixing bowl, add all your dry ingredients together. Almond Flour, Coconut Flour, Sugar Substitute, Baker Powder, Baking Soda, Cinnamon, Nutmeg, Allspice, Cloves, Psyllium Husk and salt. Set this bowl aside.
  3. In a separate mixing bowl, I used a standup mixer; combine the pumpkin, coconut oil and egg replacer. Mix until all ingredients are blended.
  4. Slowly add in the dry ingredients to the wet ingredients. The batter should be nice and thick.
  5. Fold the batter in to your prepped loaf pan and place in the oven for about 60-75 minutes. You want the edges to be slightly browned, not burned.
  6. Once you bread look complete, let cool and then eat up.

Some additional comments on the recipe:

  1. ½ Cup Truvia*** – You’ll need the equivalent of 1 cup of sugar, since I opted to used Truvia, ½ cup=1cup.
  2. 1 tsp. Psyllium Husk*** – Since I decided not to use eggs in this recipe, the Psyllium acts as a bonding agent plus its extra fiber. Double Bonus!
  3. Eggs Replacers – You can find this powder at any health food store in the baking aisle. It looks like flour and you mix it with water.

Please feel free to comment below if you have any questions.

Thank you again for stopping by and I hope you come back soon.

NUTRITION: 12 Slices = 4g Net Carbs, 12g Fat and 1g Protein