Low Carb Vanilla CheeseCake (w/ a nut free crust!)

Make this...just do it. I've perfected it by making it at least 10 times and it never lasts long. With my ingredients, I calculate 50 net grams of carbs for the whole cheese cake...that's less than than one piece at the cheesecake factory, and we typically get 12 GENEROUS slices out of this recipe. For an extra special treat, serve topped with a raspberry puree or a small portion of melted dark chocolate. (No one will know this is low carb...promise!)


Crust:
1/2 c pork rind flour (food processed until finely ground)
1 c. coconut flakes
2 Tbsp coconut flour
3 Tbsp coconut oil or melted butter
1 dropper full (approximately 20 drops) vanilla stevia


Add coconut flakes to a food processor or high powered blender first. Allow to run until coconut is ground finely, but not until it's coconut butter. Add remaining ingredients and process until well combined.  Press into the bottom of a springform pan (I use a 12 inch) and set aside.


Heat the oven to 425 and put about 1 inch of water in a pan that can hold your springform in the oven to preheat as well. (This is a water bath, for those of you who don't often make cheesecake. You can omit this step, but your cheesecake will crack on the top...it will still taste delicious, but may not look like it came from the Cheesecake Factory. Your call :) Prepare your filling as described below.


If your springform is not waterproof, or you aren't sure, wrap foil around it, going up over the top edge. It might take 2 pieces.


Filling:
1 cup full fat ricotta (read labels...mine has 2 g carb per 1/4 c serving)
24 oz full fat cream cheese (buy name brand...1 g carb per 1 oz serving)
4 large eggs
1/2 c + 2 Tbsp erythritol, or 1/2 c birch xylitol
5 droppers full (100 drops) English Toffee Stevia (NO SUBS...gives it the perfect carmel-ly flavor)
3 Tbsp canned, full fat coconut milk or heavy whipping cream
1/4 c vanilla extract*


Blend all ingredients in a high powered blender or food processor until well combined. Pour into prepared pan and drop a couple inches on the counter a couple times to get all the air bubbles out.


Place your cheesecake in your prepared water bath (or just in the oven) and turn the oven (which should be at 425) down to 325 and bake your cheesecake for 1 hour and 45 minutes. Turn the oven off and allow your cheesecake to remain in the warm oven for an hour or so. Remove and chill.


DON'T TAKE THE EDGE OFF OF YOUR PAN UNTIL IT'S COOL!!! It will collapse. I tell you this from experience. It's not pretty folks...but it sure does taste good! Waiting is hard, I know. If you must...just take a spoonful from the piece that will be yours. Don't ruin the whole cake because of your impatience :)


Second note...when you place this in the fridge make sure it's stable, preferably not balancing on a head of cabbage and a pyrex dish, because (again, from experience) if you accidently hit said head of cabbage and your cheesecake loses it's balance, it will come flying out of the fridge and land top side down on the floor. You will look slightly pathetic scooping it off the floor and then getting up the remainder with a spoon, however, I won't judge you...because I've been there...


Third note...this freezes beautifully, and will also keep in the fridge for about a week.


*I make my own vanilla by purchasing vanilla beans in bulk, cutting them in half lengthwise and sticking them in a cheap bottle of vodka or bourbon. Let them hang out for about a month, or longer and you have super affordable vanilla extract with no fillers :) I also made homemade vanilla as gifts one Christmas by buying airplane liquor bottles and putting one bean in each bottle - HUGE HIT!


(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item's cost.)

Pumpkin Bread Balls (low carb, no gluten, grains, or nuts)

These are so freakin good...and since it's fall and that means it's pumpkin season...GAME ON!

I love pumpkin...pumpkin bread, pumpkin cookies, pumpkin muffins...you name it, I love it...sooo, since my old recipe had almond flour as a main ingredient, I needed to make some modifications. I'm so glad I did. These trump anything pumpkin-y that I've ever made. They are kind of like a cross between an old fashioned doughnut, pumpkin bread and a snickerdoodle cookie. They are delicious, and have only about 2 net carbs per "ball". They're pretty too, with the cinnamon/erythritol coating...


1 1/4 c coconut flour
1/4 c vanilla whey protein (Jay Robb)
1/4 c chia seeds
1 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp coarse kosher salt
2 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/2 c erythritol

2/3 c coconut milk
2/3 c + 3 Tbsp virgin coconut oil - melted
1 tsp stevia glycerite
6 eggs
1 can (15 oz) pumpkin puree

Coating -
6 Tbsp erythritol
2 Tbsp cinnamon

Whisk all dry ingredients in a large bowl. Ensure that everything is well mixed before you begin adding the wet ingredients.

Add all wet ingredients and use a hand mixer to get everything all mixed. Blend for 2-3 minutes or until well combined.

Preheat oven to 350 and allow dough to sit for 10 minutes or so to thicken up, while your oven heats up.

Mix erythritol and cinnamon in a small bowl.

Roll dough into balls, approximately 1 1/2 inches. Roll dough in cinnamon/erythritol mixture and place on parchment lined baking sheet. (They don't spread, so you can put them pretty close together). This amount of dough should make approximately 45-50 balls.

Bake at 350 for 20 minutes or until a knife inserted in the middle comes out clean.


Update - I ran out of Jay Robb protein powder and couldn't justify it's cost. I now use an unflavored whey and/or egg white protein powder that I order via Subscribe and Save on Amazon. To compensate for the additional sweetness, I add about 1/4 tsp of liquid stevia (2 droppers) and a tsp of vanilla, while using the same amount of protein powder.


(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item's cost.)

Coconut Flour Buttery Nipple Cake (gluten & grain free)

Warning...this is NOT low carb, not by any means of the word. It is however delicious and shipped quite nicely all the way to Afghanistan without drying out (almost 2 weeks...)

Cake
1 c butter, softened
12 eggs
1.5 cups dark brown sugar
1 tsp salt
1 Tbsp vanilla
1 cup + 3 Tbsp coconut flour
1 tsp baking powder
1/4 cup butter schnapps
1/4 cup Bailey's Irish cream

Glaze
1.5-2 cups powdered sugar
1/4 cup butter schnapps
1/4 cup Bailey's Irish cream

Beat butter and brown sugar until creamy. Add eggs, vanilla, liquors, salt and baking powder. Blend well. Add coconut flour in two additions, beating well in between.

Bake in 8x8 square, parchment lined dish at 350 degrees for 40-50 minutes or until a knife inserted in the middle comes out clean. While it's baking, make the glaze...stir all the ingredients together.

Once the cake is done, poke numerous holes all over the top while it is still hot. I use my meat thermometer for this, as it makes nice big holes.  Pour glaze over and allow to finish cooling in the pan.

Eat, but not too much if you have to drive...the alcohol does not cook out. Don't serve to small children- be warned, it's boozy!

Double Chocolate Mocha Biscotti (low carb, gluten free, dairy free)

2 ¼ cups almond flour

¼ c cocoa powder

2 Tbsps tapioca flour

1 egg

Pinch of salt

50 drops of liquid stevia

¼ cup strongly brewed coffee

½ tsp baking soda

Handful of chocolate chips

 

Mix all of the dry ingredients in the food processor. Add the egg, stevia and coffee. Process until it all comes together. Add the chocolate chips and pulse until they are combined.

Work the dough with your hands into 2 small loaves on a parchment lined baking sheet.

Bake at 325 for 25 minutes. Remove from oven and allow to cool for 10-15 minutes, or until they are set and cool enough to handle.

 Cut biscotti pieces with a sharp, serrated knife and spread the pieces out on the parchment.

Return to oven for 10-12 minutes, turn oven off and leave in for a couple of hours or until they are dried out to your liking. 

If serving within 24 hours, simply package in an airtight container and leave on the counter. If serving later, freeze them – they’re good both frozen and defrosted.

Delicious, both with coffee and without.

Gluten Free, Grain Free, Low Carb Chocolate Chip Cookies (Soft and Chewy...)

Gluten Free, Grain Free, Low Carb (Soft and Chewy) Chocolate Chip Cookies


Well, another gluten free chocolate chip recipe...what's the big deal? Well, let me tell you...these are good, really really really good. Like pretty close to what I remember the gluten-y version being, although according to my Mom who still eats gluten, sometimes my memory fails me - which I don't necessarily think is a bad thing.

I hvae tried 5 or 6 other gluten free, some grain free and some lower carb cookies, and none of them can hold a candle to my newest recipe interation.  I think if you wanted them to be dairy free, you could use coconut oil instead of the butter, quite successfully, and if there are dairy free chocolate chips? (I don't know) you could use those too...or use cranberries, or raisens, or whatever cookie add-in you dearly miss!  The best part about these cookies is that they are soft on the inside and won't just crumble when you take a bite...plus the flavor, OMG the flavor. Delcious!

If you try these, please let me know what you think...becuase in my humble opinion, these are the best gluten free, grain free and low carb (they don't taste it...promise) chocolate chip cookies I have ever had. These are definitely going on our family Christmas cookie list...

Gluten & Grain Free, Low Carb Chocolate Chip Cookies

1 stick of unsalted butter
1/3 c Splenda granular
1/4 tsp (40 drops) nunaturals liquid stevia (sugar equivalent to 1/3 cup)
1/2 tsp molasses (optional)
2 eggs
1 tsp vanilla
1/3 cup+2 Tbsp almond flour
2 Tbsp coconut flour
1/4 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp kosher salt
2/3 cup dark chocolate chips (use sugar free, should you so choose, to make them entirely sugar free)
2/3 cup nuts, chopped (I used walnut)


Cream softened butter, stevia and Splenda. Add vanilla, molasses and eggs. Beat until combined. Add dry ingredients, except nuts and cups and blend well. Add nuts and chocolate chips.

Bake at 350 for 8-10 minutes. Enjoy!

What a treat!

Gluten Free Carrot Cake Cookies

Carrot cake cookies

1 cup almond flour

2 teaspoons cinnamon

1 (scant) teaspoon nutmeg

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 c unsalted butter at room temperature

1/3 cup truvia baking mix or 2/3 c sugar

2 eggs

1 teaspoon vanilla extract

1 cup grated carrots

1/4 cup raisins

1/3 cup old fashioned oats

1/2 cup chopped walnuts

1/3 c unsweetened coconut, plus more for rolling

Beat butter and truvia. Add eggs and vanilla.  Add dry ingredients. Add mix ins.

Roll into balls (a little smaller than golf balls) and then roll in coconut.  

Bake at 350 for 12-15 minutes.

Store in the fridge...they start very cookie-like, but get more cake-like everyday.

Soooooooooo good!

Sent from my iPhone

Gluten Free Nutella Lava Mug Cake

(Modified to be gluten free from http://honestcooking.com/2012/02/20/nutella-lava-mug-cake-2/)

Nutella Lava Cake, Gluten Free...made in a little 4 oz
mason jar, microwaved right out of the fridge for 1 minute.

Gluten Free (Not Low Carb...sorry guys!) Nutella Lava Mug Cake

4 Tbsp Carol's Sorghum Blend*
OR
1.5 Tbsp sorghum flour + 1.5 Tbsp Potato Starch + 1 Tbsp tapioca flour

1/8 tsp xanthan gum
3 Tbsp dark cocoa (Hershey's special blend)
4 Tbsp sugar
1 egg
1 tsp vanilla
3 Tbsp milk
3 Tbsp nutella
3 Tbsp melted coconut oil
Couple tsps of chocolate chips

Add all dry ingrediants to a small mixing bowl and whisk well. Add ingrediants through milk and mix well (with a fork). Add nutella and melted coconut oil and mix with a fork or spoon.

Seperate into two mugs (filling them no more than 3/4 full...or they will make a mess). Add a tsp or so of chocolate chips to each mug and push down into the batter.  Microwave for 30 seconds at a time until the top is set. (It takes a minute and 30 seconds in my microwave for one mug and 2 minutes for two.) It will be glossy and will look like it's not done - don't over cook it! It will be set on the top.

PS These can be made ahead and refridgerated...that's what I did with the little one in the picture. This is "too rich" for my hubby, so (alas) I'm left eating both. I cook one the first night, throw the other in the fridge for later in the week!

Molly's Niece's Marshmellow Molten Cakes

2 2/3 cups semisweet chocolate chips
1/2 cup (1 stick) butter
2/3 cup white sugar
4 large eggs
1 tsp vanilla
2 cups flour
12 large marshmellows

Melt chocolate and butter over med-low heat, stirring frequently (or melt in microwave and combine) until melted and combined. Remove from heat and stir in sugar, eggs and vanilla until well blended. Stir in flour.

Fill 12 greased and floured muffin tins with one spoonful of batter. Press a marshmellow into the center of each muffin hole. Spoon remaining batter equally over all marshmellows until batter is gone.

Bake in a 350 oven until tops are puffed and crackly (12-15 minutes)

Perfect dinner party dessert because these can be prepared ahead and left on the counter until 15 minutes before dessert, simply pop into a preheated oven as everyone is finishing dinner and in 15 minutes, you'll have the perfect decadent and yet homemade dessert. Once you try them, you'll be a believer...I promise!