Posted in Food

Sugar Free, Flourless Cheesecake Brownies

 

I was a little sceptical about these at first, but after trying them I was instantly addicted.  When I had my husband try them is only comment was “That’s sexy”, and this coming from someone who doesn’t care for chocolate.  Needless to say, this is getting a spot at the front of my goodies recipe list. Find the original recipe HERE.

INGREDIENTS

Brownie:

  • 4 Eggs
  • 1/4 cup melted butter
  • 1/2 cup sour cream
  • 1/2 tsp vanilla extract
  • 20 drops (or 1 dropper full) Sweetleaf Chocolate Stevia
  • 1/4 cup Pyure Organic granulated sweetener
  • 1/2 tsp Baking Powder
  • Pinch of real salt

Cheesecake Topping:

  • 8 oz softened cream cheese
  • 1 Large Egg
  • 1 TBS Pyure Organic granulated sweetener
  • 1/2 tsp vanilla extract

DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Grease an 8×8 pan.
  • Whisk together eggs, melted butter and sour cream.  Add vanilla, sweeteners, baking powder and salt.  Mix until totally combined.
  • In a separate bowl, mix together cheesecake ingredients until smooth.
  • Pour brownie batter into 8×8 greased pan.
  • Gently pour cheesecake batter as evenly as possible over the top of the brownie mix. (Cheesecake will sink some, that’s okay.)
  • With a toothpick or knife swirl the cheesecake throughout the brownie mix.
  • Bake for 30-35 minutes.
  • Allow to cool completely before slicing.
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Posted in Food

Coconut Flour Blueberry Muffins ( + Chocolate Version)

This recipe is so good!  The best one I have tried so far.  The original recipe was for blueberry muffins, but the base works well for other flavors.  I forgot I had this recipe until the other day when I was craving Costco muffins.  They might not be as big, but the definitely satisfied my want for a good blueberry and chocolate, chocolate chip muffins.  Also, I think the blueberry version would be really good with a streusel topping.

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Blueberry Muffins

Ingredients

  • 8oz cream cheese, softened at room temperature
  • 3/4 cup butter, softened at room temperature
  • 8 eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup Xylitol or Erythritol (or 2 TBS Pyure Stevia and Erythritol blend)
  • 20 drops English Toffee Stevia
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1-1 1/2 cups fresh blueberries

For half chocolate

  • 2 TBS unsweetened cocoa powder
  • 20 drops chocolate stevia*
  • 1-1 1/2 cup dark chocolate chips (I like Lilly’s)

*(Can sweeten to taste with a granulated sweetener)

Directions

  1. Preheat oven to 350
  2. Cream together cream cheese and butter, add sweeteners and vanilla. Slowly beat in eggs one at a time.
  3. In a separate bowl whisk together coconut flour and baking soda.
  4. Combine the wet and dry until everything is incorporated
  5. Add blueberries, or, divide the batter in half.
  6. Add blueberries to one half and the cocoa powder, extra sweetener and chocolate chips to the other half.
  7. Bake in a medium muffin tin (well greased or with paper liners) for 25-30 minutes or until a toothpick comes out clean.
  8. ENJOY!

Store in the refrigerator or freeze.

Posted in Food

Dairy Free Chocolate Ice Cream

This recipe is so creamy and rich!  I found the original recipe HERE, but I ran into a problem freezing in as it was REALLY thick and a little grainy because of the cashews (even so, it tasted SO GOOD). I changed the sweetener in my version to make it sugar free, I also did not add the espresso powder, since my two year old would be enjoying this with us.  Here is my sugar free, altered thickener, so espresso version.

Creamy, Dairy Free Chocolate Ice Cream

Ingredients

  • 1 cup Coconut Cream
  • 1/2 cup Coconut Milk
  • 1/4 cup Pyure Organic Stevia blend
  • 1 dropper full Liquid Chocolate Stevia
  • 2 TBS unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp almond extract (optional)
  • 1-2 oz dark chocolate (depending on how rich you want it)
  • 1/8 tsp Sea Salt
  • 1/4 tsp Xanthan Gum

Directions

Combine Cream, milk, stevia blend, stevia liquid, cocoa, extracts, and Sea Salt and Xanthan Gum in a high powered food processor.  Blend until well combined.

Pour into sauce pan and slowly heat until it reaches a light scold.  Add dark chocolate, stirring constantly until the chocolate melts and is totally incorporated (no chocolate specks, one solid color).

Allow to cool,  then pour into ice cream machine and churn according to manufactures instructions.

Store in an airtight container.  (Once stored for a long period in the freezer, it will need a few minutes to thaw to make it scoop-able.)

Enjoy!