Plum Almond Tart

Sugar Free - Low Carb - Gluten Free

Approx. 4.85 net carbs per 1/8 serving

 

Crust:

2 cups almond (or other nut) meal
¼ tsp salt
2 tablespoons butter
1 egg
3 tsp Truvia


In food processor, pulse nut meal and salt, add butter and egg pulse until ball forms. If dough is a little sticky, refrigerate for 10-20 minutes. Press dough into spring form pan, tart or mini tart pans. Refrigerate until filling is ready.

 
Filling: 
7 tablespoons soft butter
3 ½ tablespoons Truvia
2 eggs
2 ½ tablespoons heavy cream
1 cup almond meal
1 1/3 tablespoons coconut flour
pinch of salt 

oven 355*

In food processor pulse to combine; nut meal, sweetener, pinch of salt, coconut flour until combine. Add butter, eggs, and cream, pulse to combine. Spread over crust, layer plums slices Bake 40-50 minutes or until golden and filling is set. Melt 2 tablespoons apricot Sugar Free Jam and brush on tart.  Allow tart to cool completely before serving. Serve with sweetened whipped cream.

Lemon Almond Muffins LC SF GF

Lemon Almond Muffins LC SF GF

entire recipe has 19 net carbs

1 serving has 3.16 net carbs

1¾ cup almond flour/meal
¾ teaspoon baking soda
2 large eggs
1 tablespoon avocado or olive oil
¼ cup sour cream
¼ cup erythritol + ¼ tsp stevia concentrated liquid drops or sweetener of choice to = ½ cup sugar
1½ teaspoon lemon extract

Preheat your oven to 350 degrees.

Grease or line your muffin pan. Mix all the dry ingredients in a small bowl (sift baking soda) and set aside. Beat together the eggs, oil, sour cream, lemon extract, erythritol and stevia.  Mix the dry ingredients into the wet ingredients until combined. Quickly divide batter between six muffin cups.   Bake for 20 to 25 minutes, or until a toothpick stuck in the center of a muffin comes out clean and tops are a golden brown.  Sometimes if i want to change it up i will add 1/2 tablespoon poppy seeds for Lemon Poppy Seed muffins. These muffins are not very sweet, so if you like your muffins sweeter by all means add a bit more sweetener.

Low Carb Carrot Cake with Pineapple Cream Cheese Frosting

Entire recipe has 42.20 net carbs 1/10 serving 4.22net carbs

Low Carb Carrot Cake with Pineapple Cream Cheese Frosting

Cake:
1 cup walnut meal

½ cup almond meal

½ tsp baking soda
1 ½ teaspoon pumpkin pie spice
3 room temperature eggs
1 tbsp vanilla
½ cup erythritol + (stevia powder or liquid = to ½ cup sugar) 
or other sweetener to equal 1 cup sugar
2 tbsp melted butter
¾ cup shredded carrots

¾ cup shredded zucchini
½ cup chopped walnuts

Frosting:
8 oz room temperature cream cheese
Stevia liquid or powder to = 1/4 cup sugar
1/2 tbsp vanilla
4-6 tbsp heavy cream
15g freeze dried pineapple (grind in coffee grinder)

Preheat oven to 350, prep two 8 inch cake pans with parchment paper or muffin pan.  Combine dry ingredients; nut flour, spices, baking soda and chopped nuts. Combine wet ingredients in separate bowl; eggs, sweetener, butter, vanilla, stir in carrots/zucchini(sprinkle ¼ tsp salt on zucchini let set about 1 hour and squeeze out some juice not all). Mix dry, wet ingredients together and spread into prepared pans. Bake for around 30 minutes or 18 minutes for cupcakes. Let the cakes cool for 30 minutes.  For frosting combine all ingredients with hand mixer and set aside.  Run a knife around the edges of the cakes and flip onto cooling rack (use caution when transferring to cooling rack, very delicate cake).  When completely cooled frost and refrigerate. *(this cake is lightly sweetened, if you like your cake sweeter adjust sweetener to your taste)

Cinnamon Hazelnut Crunchy Clusters Low Carb Snack

Entire recipe (about 4 cups) has 25.12 net carbs @ 3.14 net carbs per ½ cup serving 
These yummy crunchy clusters are great alone as a snack or with almond milk as cereal.

Cinnamon Hazelnut Crunchy Clusters

In a bowl combine;

1/3 cup unsweetened fine shred coconut 
2 or 3 tablespoons heavy cream
1/3 cup Erythritol + 3-4 tablespoons Xylitol + 20 drops Stevia clear liquid.(adjust for your preferred sweetness)
1 teaspoon vanilla

In another bowl combine; 
2 cups coarse chopped blanched hazelnuts

1/3 cup hazelnut meal
1/3 cup ground golden flax seeds
1/2 teaspoon salt
1-2 teaspoon cinnamon

In a large bowl; 
2 room temperature egg whites 

Preheat oven to 325*.

In a bowl add coconut, sweeteners, cream and vanilla extract mix to combine. Set aside. Grind flax seeds in coffee grinder. In another bowl measure 1/3 cup of ground flax seed and mix with hazelnut meal (make your own by using a hand held rotary cheese grater on fine setting), chopped hazelnuts, cinnamon and salt. Set aside. In a large bowl whisk egg whites until frothy, add coconut mixture, mix. Next, add hazelnut mixture and mix well. Crumble sticky mixture onto parchment paper lined large cookie sheet. Place on center rack of oven, bake for 15-25 minutes or until lightly browned. Remove from oven and mix around breaking up any large chunks. Continue baking in 250 degrees oven for ½ hour to an hour checking and mixing every 10-15 minutes until dry and crunchy. Shut oven off but leave cookie sheet in until completely cooled. Store in airtight container. Baking time will vary depending on the humidity and oven performance.

Other Flavors I'm working on.

Blueberry Pecan Crunchy Clusters

Crunchy Nut and Seed Clusters

 

Pistachio Cranberry Filled Almond Cookies

The carb count for these cookies will depend on what nut flour/meal and freeze dried fruit you use. For example 2 cup of almond flour/meal contains 12g of net carbs but Pecan meal has 9.22 net carbs, walnut meal 11.14 and 10.44 net carbs for hazelnut meal. 36 cookies @ 1.4 net carbs per cookie for recipe as listed below.

 

Oven 325* 

Filling

1 cup unsalted pistachios chopped

½ cup freeze dried cranberries chopped

1 egg white(beat till frothy)

sweetener = to 5 tablespoons sugar

Chop pistachio and cranberries to a medium fine texture, add sweetener and frothy egg white mix to combine.  Cover and set aside.

Cookie

2 cups almond flour

¼ teaspoon salt

2 tablespoons butter

1 egg

sweetener = to 4 tablespoons sugar

pinch of salt

Place almond flour and salt in food possessor and pulse briefly add butter and egg, pulse until mixture forms a ball. Roll dough between two pieces of parchment paper to about .25 inch, remove top layer and spread pistachios cranberry mixture. Carefully roll the dough with filling as tight as possible, cover with parchment or cling wrap and freeze. When almost frozen cut into rounds place on parchment paper lined cookie sheet and bake for 10-15 minutes or until golden brown. Slide parchment paper with cookies onto cooling rack until cool. Store in airtight container.  

Creamy Cashew Butter with Sea Salt

Creamy Cashew Butter

Warm, creamy, nutty goodness, I eat it by the spoonful! and so easy to make. Usually I start with 1 pound roasted unsalted good quality cashews. Spread them on a cookie sheet and into a warm oven for a few minutes until they are just warm, not hot just warm and into the food processor.  It took a total of 8 minutes start to creamy finish with my food processor an 11 cup Cuisinart (the timing all depends on the food processor you have).  It will be  necessary to stop and scrape down the sides every now and then or break up the ball that may develop.  I did add a tablespoon of coconut oil about half way through to help it along (add more if you need more) and 1 1/2 teaspoons sea salt at the end.  The trick is patience.  Just when you think this isn't going to work it starts to get creamy.  Keep going until you reach your desired creaminess.  It does firm up when refrigerated.  No need for mixing.



Cashew Butter Cookies

Cashew Butter Low Carb Cookies

Use the Peanut Butter and Jelly Cookies (leaving out the jelly) just replace the peanut butter with room temperature cashew butter or use your favorite peanut butter cookie recipe and change it up with Cashew Butter.

Sugar Free Peanut Butter and Jelly Cookies

30 Cookies @ 1.43 net carbs each with sf jam.

1.1 net carbs each without sf jam.

1 cup natural peanut butter
sweetener to equal 3/4 cup sugar

(i use 1/2 cup erythritol and 
1 1/2 teaspoon powdered stevia)
1 tsp vanilla
1 egg, slightly beaten
1 tsp baking soda

Preheat oven to 350 and line a cookie sheet with parchment paper. Mix everything but the peanut butter together than add peanut butter and mix well. Roll into 30 balls, place on cookie sheet.  instead of making criss crosses with a fork, make a little divot big enough to hold 1/4 teaspoon Sugar Free jam.  Bake at 350 for 10-12 minutes and lightly browned. Slide parchment paper off cookie sheet with cookies onto wire rack to cool.