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Vanilla Cupcakes

Ingredients

Cupcake Batter

  • 2 large eggs
  • ½ cup mayonnaise
  • 1 tablespoon vanilla essence
  • 1 ¾ cups almond flour
  • ½ cup erythritol
  • ¼ teaspoon salt
  • 2 teaspoons baking powder

Vanilla Cream Cheese Frosting

  • 4 ounces softened cream cheese
  • ¼cup erythritol, powder ed in a grinder
  • 3 tablespoons heavy
  • whipping cream
  • ½ teaspoon vanilla extract

Directions

  • Preheat oven to 350°F while gathering your ingredi- ents.
  • Mix the eggs, mayonnaise and vanilla essence in a medium size bowl. You want the batter to be really smooth, so use a hand mixer if you need to. Set the bowl to the side.
  • Mix together the almond flour, erythritol, salt, and baking powder in a separate
  • Slowly whisk the batter into the bowl of dry ingredi- ents. If you have a hard time mixing them together, just use the hand blender until it is smooth.
  • Using a ¼ cup measure, spoon out eight servings in- to a lined muffin or cupcake pan.
  • Bake for 20-25 minutes at 350°F or until they’re lightly browned on top. Frost after they have cooled.
  • To create frosting add the erythritol, heavy whipping cream, and vanilla extract to the softened cream cheese. Whip together using a hand mixer.

 Macros

  •  329 Calo- ries
  • 30.84g Fats
  • 4.24g Net Carbs
  • 7.71g Protein.
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Saffron Panna cotta

Ingredients

  • ½ tablespoon unflavored pow-
  • dered gelatin
  • 475 ml heavy whipping cream
  • ¼ teaspoon vanilla extract
  • 1 pinch saffron
  • 1 tablespoon chopped almonds (optional)
  • 12 fresh raspberries (optional)
  • 1 sachet stevia (optional)

Directions

  • Mix gelatin with a small amount of water (follow instructions for your chosen brand, usually 1 tablespoon water for every 1 tsp gelatin) and set aside to bloom.
  • Bring cream, vanilla, saffron and optional ste- via to a light boil in a sauce pan. Lower the heat and allow to simmer for a few minutes.
  • Remove the pan from the stove top and add the gelatin. Stir until completely dissolved.
  • Pour the mix into 6 glasses or ramekins. Cover with plastic wrap and place in the refrigerator for at least 2 hours. Toast the almonds in a dry, hot frying pan for a few minutes and add on top of the panna cotta with berries and serve.
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Pound Cake

Ingredients

Pound cake

  • 2 1/2 cups almond flour
  • ½ cup unsalted butter, softened
  • 1 1/2 cups erythritol
  • 8 eggs, room tempera- ture
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • ½ tsp. salt
  • 8 oz. cream cheese
  • 1 1/2 tsp. baking pow- der

Glaze

  • ¼ cup powdered eryth- ritol
  • 3 Tbsp. heavy whipping cream
  • ½ tsp. vanilla extract

 

Directions

  • Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.
  • Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
  • Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
  • In a medium sized bowl, mix together the almond flour,baking powder, and salt.
  • Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
  • Pour batter into a loaf pan. Bake for 60 – 120 minutes at 350F or until smooth in the middle with a toothpick.
  • If creating a glaze, blend together the powdered erythri- tol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.

macros

  • 254.19 Calo- ries
  • 23.4g Fats
  • 2.49g Net Carbs
  • 7.9g Protein.
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Peanut Butter Fudge Bars

Ingredients

The Crust

  • 1 cup almond flour
  • ¼ cup butter, melted
  • ½ teaspoon cinnamon
  • 1 tablespoon erythritol
  • Pinch of salt

The Fudge

  • ¼ cup heavy cream
  • ¼ cup butter, melted
  • ½ cup peanut butter
  • ¼ cup erythritol
  • ½ teaspoon vanilla ex- tract
  • 1/8 teaspoon xanthan gum

The Toppings

  • 1/3 cup dark Choco-late, chopped

Directions

  • Preheat the oven to 400°F. Melt 1/2 cup butter. Half will be for the crust and half for the fudge. Combine the al- mond flour and half the melted butter.
  • Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavour.
  • Mix until even throughout and press into the bottom of a baking dish lined with parchment paper. Bake the crust for 10 minutes or until edges are golden brown. Take it out and let it cool.
  • For the filling, combine all the fudge ingredients in a small blender or food processor and blend. You can use an electric hand mixer and bowl as well. Make sure to scrape down the sides and get all the ingredients well combined.
  • After the crust is cooled, spread the fudge layer gently all the way up to the sides of the baking dish. Use a spat- ula to even out the top as best you can.
  • Just before chilling, top your bars off with some chopped chocolate. This can be in the form of sugar-free choco- late chips, sugar-free dark chocolate or just good old dark chocolate. I used Lily’s Stevia Sweetened choco- late. Refrigerate overnight or freeze if you want it soon.
  • When cooled, remove the bars by pulling the parch- ment paper out. Cut in 8-10 bars and serve!

macros

  • 349.5 Calories
  • 33.73g Fats
  • 5.08g Net Carbs
  • 7.42g Protein
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Lava Cake

Ingredients

  • 60 g dark chocolate with a min- imum of 70% cocoa solids
  • 60 g butter
  • ¼ teaspoon vanilla extract (optional)
  • 3 eggs
  • 1 tablespoon butter, for greas-ing the ramekins

Directions

  • Preheat the oven to 400°F (200°C) and grease 4-6 small ramekins with butter.
  • Divide or chop the chocolate into smaller pieces. Put in a saucepan or the top of a double boiler. Add butter and melt togeth- er carefully
  • Add vanilla and stir until smooth. Turn off the heat and set aside. Allow the chocolate to cool, but not too much; keep it from getting firm.
  • Crack the eggs into a bowl and beat with a hand mixer until fluffy — about 2-3 minutes.
  • Pour in the chocolate batter. Mix well, pref- erably with a wooden spoon or fork, until the batter is smooth.
  • Pour the batter into the greased ramekins and place in the oven. Immediately lower the heat to 350°F (175°C).
  • Set your timer for 5–7 minutes, depending on number of servings.
  • Remove from the oven and serve luke- warm. A dollop of whipped cream or sour cream adds a delicious finishing touch.
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Granola Bars

Ingredients

  • 50 g almonds
  • 30 g sesame seeds
  • 30 g pumpkin seeds
  • 15 g flaxseed
  • 30 g unsweetened shredded coconut
  • 30 g dark chocolate with a min- imum of 70% cocoa solids
  • 3 tablespoons coconut oil
  • 2 tablespoons tahini (sesame paste)
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ pinch sea salt
  • 1 egg
  • 50 g dark chocolate with a min- imum of 70% cocoa solids, for garnish (optional)

Directions

  • Preheat the oven to 350°F (175°C).
  • Mix all the ingredients in a blender or food processor until they are chopped coarsely, not too finely.
  • Use a spatula to place in a baking dish, 7– 11 inches, preferably lined with parchment paper.
  • Bake for 15–20 minutes until the cake has turned a nice color, without letting it burm.
  • Let cool a little and remove from the baking dish. Divide into 20 or 24 pieces with a sharp knife.
  • Melt the chocolate for decoration in a wa- ter bath using a double boiler or in the mi- cro-wave
  • Dip each bar in the chocolate, but just about half an inch or on just one side. Let cool completely.
  • Keep in the refrigerator or freezer.
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Flourless Brownies

Ingredients

  • 5 ounces low-carb milk chocolate
  • 4 tablespoons butter
  • 3 large eggs
  • ½ cup Swerve (mixture of Stevia and Erythritol
  • ¼ cup mascarpone cheese
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon salt

Directions

  • Heat oven to 375°F and line a baking sheet with parchment. Melt 5 ounces chocolate in a glass bowl on medium heat for 30 intervals, stirring each time until smooth.
  • Add butter and microwave the bowl for ten seconds. Stir. Repeat until smooth. Set aside to allow to slightly cool while you prepare the batter.
  • In a large bowl, beat three eggs and ½ cup granulat- ed sweetener on high until the mixture becomes frothy and the eggs become pale. This should take about 3-5 minutes.
  • Add the mascarpone cheese and beat until smooth.
  • Sift in half of the cocoa powder and ½ tsp salt and gently mix. The power will resist mixing with the egg so go slow and keep at it.
  • Sift in the rest of the coco powder and stir until all of the mixture is dissolved and the batter forms.
  • Make sure you chocolate is still melted. If not, heat for 10 seconds and stir. Fold the melted chocolate into the batter and mix well until it is creamy and there are no lumps.
  • Pour batter in prepared 8×8 pan and bake at 375°F for 25 minutes or until the center no longer jiggles.
  • Remove from pan and cool completely before cut- ting!

macros

Each serving:

  • 86.94 Calories
  • 8.05g Fat
  • 2.9g Net Carbs
  • 2.18g Protein.
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Cookies and Crème Ice Cream

Ingredients

Cookie Crumbs

  • ¾ cup almond flour
  • ¼ cup cocoa powder
  • ¼ teaspoon baking so- da
  • ¼ cup erythritol
  • ½ teaspoon vanilla ex- tract
  • 1 ½ table- spoon coconut oil, softened
  • 1 large egg, room tem- perature
  • Pinch of salt

Ice Cream

  • 2 ½ cups whipping cream
  • 1 tablespoon vanilla ex-tract
  • ½ cup erythritol
  • ½ cup almond milk, unsweetened

Directions

  • Preheat oven to 300F. Line 9 inch circular cake pan with parchment paper and spray with oil of choice.
  • Sift the almond flour, cocoa powder, baking soda, eryth- ritol, and salt into a medium bowl and then whisk until smooth. Add the vanilla extract and coconut oil and mix until batter forms into fine crumbs. Add the egg and blend until cookie batter begins to stick together and form a ball.
  • Transfer the batter into prepared cake pan and press out batter thinly with your fingers until it evenly covers the bot- tom of the pan. Place pan in preheated oven and bake for 20 minutes or until center of cookie bounces back when pressed.
  • When finished baking, remove pan from oven and let cool. Once the cookie has cooled, break the cookie into small crumbles. 
  • In a large bowl, blend the whipping cream with an elec- tric mixer until stiff peaks form. Add vanilla extract and erythritol, and whip until thoroughly combined. Pour in al- mond milk and blend mixture until it re-thickens. 
  • Transfer cream mixture to ice cream maker and churn until ice cream begins to hold its shape. 
  • Gradually pour the cookie crumbles in while the ice cream maker is churning to evenly mix the crumbles into the ice cream. Once all of the cookie crumbles are incor- porated, transfer the ice cream into a ½ gallon freezer-safe container and freeze for at least 2 hours before serving.

macros

  • 289.9 Calories
  • 28.9g Fats
  • 3g Net Carbs
  • 4.6g Protein.
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Classic Peanut Butter Cookies

Ingredients

  • ½ cup natural peanut butter
  • 1/3 cup + 1 table- spoon Erythritol
  • 1/3 cup coconut flour
  • ¼ cup flaxseed meal
  • 5 tablespoons salted butter
  • 1 large egg
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon baking powder
  • ¼ teaspoon baking so- da

Directions

  • Preheat oven to 350F.
  • Mix your softened butter, peanut butter, and heavy cream together.
  • Add your coconut flour, flax seed meal, baking powder/ soda, and erythritol in the mixture and mix well
  • Add your egg and mix well until batter is thick and creamy, but pliable
  • Make balls with the dough and lay them on a silicon baking sheet
  • Press the balls down with your fingers and add a design on the top if you’d like.
  • Bake for 15 minutes until they are only a little crisp on the outside. You want the inside to stay soft
  • Sprinkle with Erythritol as they come out the oven. They will take some time to cool, you can speed up the pro- cess by putting them in the refrigerator

macros

  • 90.44 Calories
  • 8.18g Fats
  • 1.74g Net Carbs
  • 2.54g Protein

 

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Chocolate Mousse

Ingredients

  • 300 ml heavy whipping cream
  • ½ teaspoon vanilla extract
  • 2 egg yolks
  • 1 pinch salt
  • 100 g dark chocolate with a minimum of 80% cocoa sol- ids

Directions

  • Break or chop the chocolate into small pieces. Melt in the microwave (20-second intervals, stir- ring in between) or using a double boiler. Set aside at room temperature to cool.
  • Whip the cream to soft peaks. Add vanilla to- wards the end.
  • Mix egg yolks with salt in a separate bowl.
  • Add the melted chocolate to the egg yolks and mix to a smooth batter.
  • Add a couple of spoonfuls of whipped cream to the chocolate mix and stir to loosen it a bit. Add the remaining cream and fold it through.
  • Divide the batter into ramekins or serving glass- es of your choice. Place in the fridge and let chill for at least 2 hours. Serve as is, or with fresh berries.