Black Raspberry Thumbprint Cookies

Black Raspberry Thumbprint Cookies
low carb, sugar free, gluten free

2 1/2 cups almond flour
1/4 teaspoon salt
1/2 cup butter, softened
1 tablespoon agave nectar
1/4 cup Swerve granulated erythritol
1 egg or 1/4 cup egg substitute
1 teaspoon vanilla extract
3 tablespoons sugar free black raspberry jam (recipe follows)

In the bowl of an electric mixer, cream butter with Swerve. Add agave, egg, and vanilla extract and mix until combined. Add almond flour and salt, mix just until combined. Put bowl in refrigerator for 1 hour or until dough is easy to handle.
Preheat oven to 350F. Line baking sheets with parchment paper. Scoop about 1 tablespoon of dough and roll into a ball with your hands. Place balls of dough on cookie sheet about 2 inches apart. Use your thumb to make an indentation in the dough. Fill indentations with about 1/4 teaspoon jam. Bake 12-16 minutes or until golden brown and set. Remove from oven and cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Cookies will firm up as they cool.
Makes about 28 cookies.

Black raspberry jam
sugar free, gluten free

3 pints black raspberries (or red raspberries for regular raspberry jam), picked over and rinsed
1/2 cup agave nectar
1/2 teaspoon liquid stevia extract
2 teaspoons Pomona's pectin powder
2 teaspoons calcium water (calcium powder included in Pomona's pectin package, follow package directions to make calcium water)

In a large (4 cup) glass measure or other flat bottomed bowl, crush the berries with a potato masher.

Force about 1/2 of the crushed berries through fine sieve to remove the seeds. You may also strain all of the crushed berries through the sieve for seedless jam, but it will result in less finished jam. In a small glass measuring cup or small bowl, combine agave, stevia, and pectin powder and stir thoroughly. Set aside. Pour crushed berries into a 8 quart saucepan. Add calcium water and stir thoroughly. Heat over medium high heat, stirring constantly, until the berry mixture comes to a full boil. Add agave mixture to berry mixture, and bring back to a full boil. Remove from heat.
 Ladle into prepared, sterilized half pint jars and process in a water bath for 10 minutes to make jam shelf stable for up to 1 year until opening. For more information on water bath canning, visit the USDA's complete guide to home canning  If you do not want to water bath process your jam, you can keep it in the refrigerator and treat it as a perishable.
Makes 4 half pints (or 2 half pints of seedless jam)

Blueberry mascarpone tart

Bright fresh blueberries, creamy mascarpone, and just a hint of aromatic lemon zest make a refreshing summer tart, perfect for a picnic.

Blueberry Mascarpone Tart
sugar free, gluten free, low carb 
Recipe adapted from Donna Hay magazine online

Crust
2 cups almond flour
6 tablespoons butter, melted
1/3 cup sugar free vanilla whey protein powder
1/4 cup Swerve granulated erythritol

Filling
1- 16 ounce container mascarpone cheese
2 tablespoons finely grated lemon zest
1 cup Swerve erythirol confectioners style, sifted
1 pint fresh blueberries, rinsed and dried

11" tart pan with removable bottom

Preheat oven to 350 F. Mix almond flour, melted butter, protein powder, and Swerve granulated in a medium bowl until combined. Transfer crumb mixture into tart pan, and press firmly into the bottom and up the side of the pan. Bake 10-12 minutes or until lightly browned. Place tart pan on a wire rack and allow to cool completely.

Mix mascarpone, lemon zest, and Swerve confectioners in a medium bowl until combined. Spoon into cooled crust and spread evenly. Top with fresh blueberries. Refrigerate until chilled, about 2 hours. Remove outside ring from tart pan before serving.

Pear blackberry tart with hazelnut crumb

Pear blackberry tart with hazelnut crumb
gluten free, low carb

Crust and topping
1/2 cup hazelnuts 
3 cups almond flour
1/2 cup vanilla whey protein powder
8 tablespoons butter, melted
2 tablespoons Swerve (granulated erythritol)

Blackberry filling
1 12-ounce package frozen whole blackberries
2 tablespoons creme de cassis (or 2 tablespoons water)
2 teaspoons tapioca flour
2 tablespoons water
20 drops stevia extract

Pear filling
4 medium ripe pears
2 tablespoons Swerve (granulated erythritol)
1/2 teaspoon five spice powder
1/2 teaspoon freshly ground nutmeg
1 teaspoon tapioca flour
1 tablespoon water 

 11" tart pan

Preheat the oven to 350F. Spread the hazelnuts on a baking sheet and bake until fragrant 10-15 minutes. Remove from oven and set aside until cool enough to handle. Spread the cooled hazelnuts on a clean dish towel, top with another clean towel, and rub the towels together to remove the skins. Discard skins. Chop hazelnuts.















In a large bowl, mix together almond flour, protein powder, and melted butter. Transfer 2 1/2 cups of the mixture into an 11" tart pan with removable ring. Press mixture firmly into bottom and slightly up sides. Bake crust at 350F for 10 to 12 minutes or until lightly golden. Set aside to cool. Mix chopped hazelnuts and Swerve into remaining almond flour mixture. Set aside.



Combine blackberries and cassis in a medium saucepan.  Cook, stirring occasionally, over medium heat about 15 minutes until berries begin to break down. Remove from heat, pour berries into a fine sieve positioned over a bowl. Press the berries through the sieve until just the seeds remain in the sieve. Transfer puree back into saucepan, add stevia extract, and return to medium-low heat. In a small bowl, dissolve 2 teaspoons tapioca flour in 2 tablespoons cold water. Pour tapioca mixture into berry puree, and stir until thickened. Remove from heat and set aside to cool.



Peel, core, and slice pears thinly. Transfer sliced pears to a medium saucepan. Add five spice powder, nutmeg, and Swerve. Cook over medium-low heat, stirring occasionally, for about 15 minutes, until pears release their juices and are softened, but still retain their shape. In a small bowl, mix 1 teaspoon tapioca flour with 1 tablespoon water. Pour tapioca mixture into pears, stir and cook until thickened. Remove from heat. 



Spread blackberry puree evenly over crust. Arrange pears in a single layer over blackberry puree. Sprinkle hazelnut crumb mixture evenly over top of tart. Bake at 350F for 15-20 minutes, or until topping is lightly browned. Cool completely in pan. Remove ring from tart pan to serve. Serve with whipped cream.

Yellow cupcakes with whipped ganache

Yellow cupcakes with whipped ganache
 grain free, gluten free, sugar free, reduced carb

I made these to treat myself and my coworkers for my birthday. They were the perfect combination of decadently rich chocolate and sweet, buttery tasting cake. I used the Spunky Coconut's Vanilla Bean Cake recipe, substituting 1/3 cup of Swerve granulated erythritol for the honey in Kelly's recipe.



For the whipped chocolate ganache:
16 ounces unsweetened chocolate
2 cups heavy cream
Liquid stevia to taste (I used about 1 teaspoon for a bittersweet ganache)

Chop the chocolate and combine with the cream in a microwave safe bowl. Heat until the cream is hot and the chocolate has just begun to melt. Stir until the chocolate melts completely. Add liquid stevia to taste. Allow the mixture to come to room temperature. It may curdle as it cools, that is ok, it will emulsify when whipped. Whip the room temperature ganache with an electric mixer on high until light and fluffy. Pipe onto cupcakes using a pasty bag with a large star tip.  

Store the cupcakes in the refrigerator, but bring to room temperature before serving.

Chocolate meringue cookies

These crunchy little blossoms of intense chocolate flavor only taste like an indulgence. They're gluten free, low carb, and low fat, and at only about 12 calories a cookie, you can treat yourself to two or three (or five). I brought them to a pot luck recently, and they were a hit. No one suspected I was giving them health food!

Chocolate Meringue Cookies
sugar free, low carb, gluten free, low fat 

4 egg whites
1 cup Swerve
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla
3 ounces unsweetened chocolate
cocoa powder (for dusting)

Preheat oven to 225F. Line two baking sheets with parchment paper. Fit a pastry bag with a large star tip (Wilton 1M).
Melt 3 ounces chocolate (Microwave @50% power, 2-3 minutes. Stir until melted.) Set chocolate aside to cool.
In the bowl of an electric mixer, combine egg whites, Swerve, and cream of tartar. Set a large pot or deep skillet (large enough to place the mixer bowl inside) with 2 inches of water over high heat on the stove. Bring the water to a simmer, then reduce heat and keep at a simmer. Place the mixer bowl with egg mixer into the water.
Stir egg mixture over water bath until mixture is warm to the touch and Swerve has dissolved (rub the mixture between your finger and thumb, when you no longer feel crystals, it has dissolved). Turn off the stove.
Remove the mixer bowl from the water bath and transfer to mixer with a wire whisk attachment. Beat on medium speed until foamy, then increase speed to high. Beat until stiff, glossy peaks form. Add vanilla and continue to beat until combined. With a spatula, gently fold the melted, cooled chocolate into the meringue.



Load the meringue into the prepared pastry bag (set the bag inside a tall glass to hold it while you fill it). Pipe 1 1/2" diameter blossoms onto parchment lined baking sheets. Dust with cocoa powder. Bake at 225F for about 90 minutes, or until the tops of the cookies are dry to the touch and you can peel the parchment away from the bottom easily.

Slide the cookies, still attached to the parchment, onto a cooling rack. Allow to cool completely before peeling from parchment. Store in an airtight container.

Classic Cheesecake

Cheesecake is my husband's favorite dessert, which is lucky for me, because it is an easy sweet to make low carb. This is The Joy of Cooking's old-fashioned cheesecake with substitution of Swerve granulated for the sugar in the original recipe, and the addition of an almond flour crust. I made the cheesecake upon his request for hubby's birthday cake. The coulis was a last minute creation, and a bag of mixed berries is what I had in the freezer. The coulis would be equally good with whatever fresh or frozen berries you have on hand.

Classic Cheesecake with Triple Berry Coulis 
low carb, gluten free 

Crust
1 1/2 cups almond flour
1/4 cup vanilla flavored sugar free whey protein powder
4 tablespoons butter, melted

Filling
3- 8 ounce packages cream cheese
1 cup Swerve
1 teaspoon vanilla extract
3 large eggs

Topping
1 cup sour cream
1/4 cup Swerve
1 teaspoon vanilla extract
1/8 teaspoon salt

Triple Berry Coulis
1 cup frozen mixed berries (blueberry, strawberry, raspberry), defrosted
2 tablespoons agave nectar (or other sweetener, to taste)



     Preheat the oven to 350F. Combine crust ingredients in a medium sized bowl, mix until combined. Press evenly into the bottom of a 10 inch springform cake pan. Don't try to build the crust up the sides of the pan, but do cover the seam. Bake 10-12 minutes or until golden brown around the edges. Allow the crust to cool completely before making the filling.
     Have filling ingredients at room temperature. Preheat the oven to 300F. Using a stand mixer with a paddle attachment, beat cream cheese until creamy. Gradually beat in Swerve and vanilla. Beat in eggs one at a time, stopping to scrape the sides of the bowl and beater between additions. Pour the filling into the prepared, cooled crust. Bake at 300F for 30 minutes, then shut off the oven. Allow the cheesecake to rest in the oven with the door cracked open (put the handle of a wooden spoon into the door) for an additional 30 minutes. Remove the cheesecake to a wire rack and allow to cool completely before making topping.
    Combine sour cream, Swerve, vanilla, and salt in a medium sized bowl. Spread over cake. Cover and refrigerate at least 3 hours, preferably overnight, before removing ring of pan and serving.
     Place the defrosted berries and agave nectar (or other sweetener) into a blender. Blend on high until liquified. Strain if desired. Serve cheesecake with a drizzle of coulis.

Peanut Butter Cup Fudge

 

 I was the lucky winner of the Swerve Sweet-stakes on their Facebook page. I shared my New Year's resolution to keep off the pounds I lost in 2011, and lucky me, I get help doing just that with my winnings: a year's supply of Swerve!
Sunday we had some friends over for dinner, so I had my chance to try out Swerve for the first time. I got home from a day of shopping, and had picked up some peanut flour while we were out. I wanted to make a quick, no bake dessert, because we were hungry and I needed to get dinner in the oven. I thought of the fudge recipe that my grandfather used to make for us grandkids when we were little. The original recipe called for a whole pound box of confectioners sugar! My new version is sugar free and low carb, but just as delicious as the fudge of my childhood memories.

Peanut Butter Cup Fudge
Low carb, sugar free 

Peanut butter layer
1 1/2 cups natural chunky peanut butter
1/2 cup peanut flour (PB 2 powdered peanut butter)

3/4 cup Swerve Confectioners Style 

1/2 cup butter, melted

Chocolate layer

1/2 cup unsweetened cocoa powder

3/4 cup Swerve Confectioners Style

1/4 cup butter

1/4 cup milk 

1/2 teaspoon vanilla extract 

Combine peanut butter layer ingredients in a large bowl and mix until well combined. Spread in a 8x8 square baking pan. Put in the refrigerator to chill while you make the chocolate layer. 

Combine chocolate layer ingredients in a medium size microwave safe bowl. Microwave on high about 1-2 minutes, or until butter is melted.  Stir until smooth. 

Remove peanut butter layer from refrigerator. Pour chocolate layer on top and spread over the surface evenly. Return to fridge and chill until set, about 2 hours. Cut into squares and enjoy.

Custom hot cocoa by the mug

It is bone chilling outside this week. Dry, windy, and cuts through four layers of warm woolies cold. It may not look like winter without any snow on the ground, but it sure feels like it. This is hot cocoa weather. I like my cocoa rich, dark, not too sweet, and ready as soon I crave it. Hubby, on the other hand, likes his sweeter and less chocolatey, but also right away. How to please us both? Custom hot cocoa in a mug! You are less than 5 minutes away from your own chocolate bliss.

Basic cocoa by the mug
sugar free, low carb, gluten free

1/4 cup water
3/4 cup milk
1 tablespoon unsweetened cocoa powder
10-15 drops liquid stevia
1/4 teaspoon vanilla extract

Whisk together cocoa powder and half of water in a mug until smooth. Add remaining water, milk, stevia, and vanilla. Microwave on high 2-3 minutes or until hot. Careful not to overheat, as the cocoa could boil over. Stir well and serve.

This basic recipe is more hubby's style of beverage, and makes enough cocoa to fill a standard coffee mug. My favorite mug holds about one and a half times that amount. I use 1/2 cup water, 1 cup of milk, 3 tablespoons cocoa powder (really chocolatey!), about 20 drops of stevia, and the extract. Of course, I don't limit myself just to vanilla extract! I like variety in my cocoa. I recommend substituting raspberry, orange, almond, or peppermint extracts. Not a fan of liquid stevia? You can use your favorite sweetener: start with the equivalent to 1 tablespoon of sugar and go from there. Experiment and make the perfect cocoa for you!

Fudgy Raspberry Swirl Brownies

I often bake for milestone celebrations like birthdays and holidays. I like to save my treats for such occasions, both to make them feel more special, and to keep myself from over-indulging on a regular basis. Sometimes, when I really feel like baking, I find my own occasion. Last week a coworker had my back during a stressful time, so I wanted to bring him a treat to thank him. I was planning on baking Thursday night, but it had downpoured all day long, and my 100 year old field stone foundation usually takes on water in such situations. I was positive I was going to come home from work to a wet basement. I got home that night, prepared to break out the utility pump and the wet/dry vac, and found my basement was dry. So I baked brownies to celebrate my luck! These are a new take on my Peanut Butter Swirl Brownies, now with a berry twist, and the same secret ingredient, canned black beans.


Raspberry Swirl Brownies
Reduced carb, sugar free, and gluten free

4 ounces unsweetened chocolate
1/2 cup unsalted butter
1 can (15 ounces) black beans, drained and rinsed well
1/2 cup almond flour
1 tablespoon raspberry extract
1/4 teaspoon salt
1 cup liquid egg substitute (or 4 large eggs)
1 1/2 cups light agave nectar
1/4 cup sugar free seedless raspberry preserves
1 bar (3.5oz) sugar free, low carb dark chocolate (Simply Lite), chopped (optional)

Preheat the oven to 325 F. Line a 9x13 inch pan with parchment paper and lightly coat with non-stick spray. In a microwave safe bowl, melt the chocolate and the butter on 50% power for 2 to 3 minutes. Stir until completely melted. Place the beans, almond flour, raspberry extract, salt, and a few tablespoons of the melted chocolate mixture into a food processor and blend until smooth. In a separate bowl, with an electric mixer, beat the egg substitute (or eggs), then add the agave nectar and beat well. Reserve about 1/2 cup of the egg and agave mixture, set aside. Add the bean mixture and the rest of the chocolate mixture,and the chopped chocolate (if using) to the agave and eggs. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the reserved agave and egg mixture with the raspberry preserves. Drizzle over the brownie batter in the pan. Use a butter knife to pull the raspberry mixture through the batter, creating a swirled effect. Bake for 30 to 40 minutes, or until just set in the center. Let cool in the pan completely. Refrigerate overnight or until completely chilled through for the best flavor and consistency.

Apple Spice Muffins

I went apple picking earlier in the week. After eating fresh apples out of hand and whipping up a low carb apple crisp, I turned to the internet looking for more apple treat recipes. Instead, I found All Day I Dream About Food's Zucchini Walnut Spice Muffins. 

In her muffin post, Carolyn was lamenting the lack of zucchini in her garden this year. I can sympathize with her. Out of my three plants only one bore fruit, and it only produced two zucchinis.  I had no zucchini abundance with which to make muffins, but a half peck of apples happy to join the party.

I adapted Carolyn's recipe to suit the contents of my pantry and was thrilled with the results. I used two apples, peeled cored and finely chopped to replace the zucchini, and I left out the walnuts.

Apple Spice Muffins (adapted from ADIDAF's Zucchini Walnut Spice Muffins)

low carb, sugar free, gluten free 

2 cups apples (about 2 large fruit), peeled, cored, and finely chopped
1/3 cup plain yogurt
1/2 cup liquid egg replacement (Eggbeaters)
1/2 tsp vanilla extract
1 1/2 cups almond flour
1/2 cup soy flour
1/4 cup vanilla whey protein powder
1/4 cup Truvia
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp salt
1/4 cup skim milk
1/4 cup coconut oil, melted

Preheat oven to 325F and line 12 muffin tins with paper liners.

In a large bowl, mix together apples, yogurt, egg replacement, and vanilla until well combined. If you mix the apples into the yogurt mixture as soon as you have finished cutting them, they won't turn brown.

In a medium bowl, mix together the almond flour, soy flour, whey protein powder, Truvia, baking powder, baking soda, spices, and salt.

Add the flour mixture to the yogurt mixture in two additions, alternating with the milk, and then beat in the coconut oil until thoroughly combined.

Divide batter among prepared muffin tins. Bake 28 to 32 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Allow to cool in pan 5 minutes, then remove to a wire rack to cool completely.

To top it off: Hot Fudge

I went to a lovely ice cream social last weekend, and was inspired to make something special with which to crown my sundae.

I spy with my little eye a sundae topping that is low carb. I also spy one that is low carb and vegan. Can you guess which toppings I spy? The cashews and the strawberries are both contenders, yes, but I'm talking hot fudge! 

One is full of cream and butter for the traditionalists, and the vegan one is made with coconut milk. They both tested well at this little ice cream party. I love dairy, but I actually favored the vegan version, which is redolent of a mounds bar. I was too busy stuffing my face to get a sundae photo, but I can assure you it looked (and tasted) amazing.    

Traditional Hot Fudge

Sugar free, low carb, gluten free

1 3/4 cup heavy cream

4 tablespoons butter

1/4 cup Truvia

1/2 cup unsweetened cocoa powder

1/8 teaspoon  salt

4 ounces unsweetened (baking)  chocolate, chopped

1 teaspoon vanilla

1o drops liquid stevia extract 


Run truvia through a coffee grinder until it resembles super fine or powdered sugar. Combine heavy cream, butter, powdered Truvia, cocoa powder, and salt in a medium heavy bottomed saucepan. Bring to a simmer over medium low heat, whisking constantly, until the mixture is smooth and the Truvia dissolved. Remove from heat and whisk in the chocolate until completely melted. Stir and vanilla and liquid stevia. Serve immediately or pour into a mason jar or other covered container and refrigerate until needed. Reheat over low heat in a saucepan or at 50% power in a microwave.

Vegan Hot Fudge

Sugar free, reduced carb, gluten free, dairy free

1 can unsweetened coconut milk (13.5 fl oz)

1/2 cup unsweetened cocoa powder

1/2  cup agave nectar

1/8 teaspoon salt

4 ounces unsweetened (baking) chocolate

1 teaspoon vanilla

20 drops liquid stevia extract

Combine coconut milk, agave, cocoa powder, and salt in a medium heavy bottomed saucepan. Bring to a simmer over medium low heat, whisking constantly, until the mixture is smooth and consistent. Remove from heat and whisk in the chocolate until completely melted. Stir and vanilla and liquid stevia. Serve immediately or pour into a mason jar or other covered container and refrigerate until needed. Reheat over low heat in a saucepan or at 50% power in a microwave. 

Crisp of choice

 I love rhubarb season! My dad has a patch in his garden, so I made a stop last weekend to score some giant, crisp stalks. Pair the refreshing tartness of rhubarb with the juicy sweet redness of strawberries, top with crisp sweet crumbs, and you've got a perfectly pink spring treat. Not a rhubarb fan? Neither is my husband. So double the crumb recipe, slice up some apples, and make a pair of crisps. 

Crisp of choice: Strawberry-Rhubarb or Apple
 Low carb and sugar free

Strawberry and rhubarb filling
4 cups rhubarb (about 4 large stalks), cut into 1/2 inch pieces
2 cups strawberries, hulled and quartered
1/4 cup truvia (or 1/2 cup splenda)
1 tablespoon cornstarch
1 tablespoon butter

Apple filling
4 cups peeled, cored, and sliced apples (about 4 medium sized fruits)
1 teaspoon ground cinnamon
2 tablespoons Truvia (or 1/4 cup Splenda)
1 tablespoon butter

Crumb topping
Enough for one crisp. Double the measurements to make both.
3/4 cup rolled oats
1/2 cup almond flour
2 tablespoons Truvia (or 1/4 cup Splenda)
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
4 tablespoons butter

Preheat oven to 350F. Mix filling ingredients except butter in a large bowl. Pour into a 2 quart casserole or baking dish. Cut 1 tablespoon of butter into bits and scatter over the top of the filling. In another mixing bowl, combine all crumb topping ingredients except butter. Cut the butter into small pieces, add to dry crumb ingredients, and work together with a pastry cutter or two knives. Sprinkle topping evenly over filling. Bake at 350F for 40-50 minutes, or until topping is lightly brown, fruit juices bubble up around the edges, and the fruit is soft when pierced with a knife. Allow to cool for at least 1 hour. Serve warm or at room temperature, with low carb vanilla ice cream or whipped cream, if desired.

Strawberries and Cream Pie

Strawberries and Cream Pie
Sugar free, low carb, and gluten free.
 
Crust
1 1/2 cups blanched almond flour
1/4 cup sugar free vanilla protein powder 
4 tablespoons butter, melted

Filling
1/2 cup sugar free strawberry preserves
2 packages sugar free cook and serve vanilla pudding mix
3 1/2 cups skim milk

Topping
8-10 fresh strawberries, sliced
1 cup heavy cream
5 drops liquid stevia (or to taste)


Preheat oven to 350F. Combine crust ingredients in a medium bowl and mix well. Firmly pat mixture into the bottom and halfway up the sides of a pie plate. Bake for 10-12 minutes or until lightly golden. Set aside to cool for about 15 minutes.
Gently spread strawberry preserves to cover bottom of crust. Set aside.
In a medium size saucepan, combine pudding mix and milk. Whisk until combined. Cook over medium heat, stirring often, until it comes to a full bowl. Remove from heat and allow to cool in the pan for 5 minutes, then stir. Pour pudding into crust. Refrigerate for 3 hours or until chilled completely.
Slice strawberries. Arrange on top of chilled pie.

Place medium size bowl and whisk (or whisk attachment of electric mixer) into the refrigerator to chill for about 15 minutes. Place cream in chilled bowl, and whisk until thickened. Add stevia to taste. Continue to whisk until the cream reaches soft peak consistency.
Serve pie with a dollop of whipped cream.

Oooh, cheesecake...

Blueberry Swirled Mini Cheesecakes
Sugar free, low carb, and gluten free.

Crust

1 1/2 cups almond flour (Bob's Red Mill)

1/4 cup sugar free vanilla flavored whey protein powder (Designer Whey)

4 tablespoons butter, melted

Cheesecake

2 cups cream cheese (two 8oz packages), softened

1 cup Neufchatel cheese (one 8oz package), softened

4 eggs or equivalent egg substitute

1 tablespoon freshly grated lemon zest

4 tablespoons freshly squeezed lemon juice

1/8 teaspoon salt

1/3 cup Truvia

Swirl

1 cup frozen blueberries, thawed

3 tablespoons agave nectar, or sweetener to taste

     Preheat oven to 350F. Line 18 standard muffin tins with cupcake liners. In a medium size bowl, mix almond flour and protein powder. Add melted butter and stir until thoroughly combined. Scoop about 1 1/2 tablespoons of crust mixture into each lined muffin tin, then use your fingers to pat it firmly into the bottom of the tin. Bake for 10-12 minutes or until lightly golden. Set aside to cool. Reset oven to 325F.
     Place blueberries in a blender or food processor, or use a stick blender and bowl. Blend until liquefied. Put a fine sieve over a small bowl and press blended blueberries through the sieve with the back of a spoon. Discard blueberry solids. Add agave nectar, or sweetener to taste, to the blueberry puree. Set aside.
     In the bowl of a stand mixer, or in a large bowl with a handheld mixer, beat together cream cheese, Neufchatel, and salt on low speed. Add Truvia, continue to mix at low speed for about 1 minute. Scrape down sides of bowl. Mixing at low speed, at eggs one at a time (or 1/4 cup egg substitute at a time), allowing each egg to blend into the mixture completely before adding the next. Scrape bowl and and paddle. Add lemon zest and juice, mix at medium speed for 2 minutes. Scrape bowl and beater, and mix for a few more seconds. Divide the filling mixture among the 18 cooled crusts, about 3 1/2 tablespoons per tin. Pick up and knock tin lightly against counter to settle the filling into the bottom of the tins. Drizzle about 1 teaspoon of blueberry puree on the top of each cheesecake, then draw a toothpick through to swirl.
     Place the cheesecakes on the middle rack of the oven and bake for 8 to 10 minutes or until just set in  the centers. Shut off the oven, open the door, and allow the cheesecakes to cool to room temperature in the oven. Remove cheesecakes from tins and refrigerate until chilled through. Serve chilled or at room temperature. Store leftovers in the refrigerator.

Macaroon or muffin?

Coconut Chocolate Chunk Muffaroons
Part macaroon, part muffin, completely tasty! Great for breakfast, snack, or dessert. Low carb, sugar free, and gluten free. 

4 tablespoons butter, softened
1 1/2 cups sugar substitute (Splenda)
4 eggs (or equivalent egg substitute)
 3 cups almond flour (Bob's Red Mill)
1 cup unsweetened shredded coconut
2 teaspoons baking powder
3 tablespoons coconut rum (or 3 teaspoons coconut extract)
2 teaspoons vanilla extract
1/4 teaspoon salt
1 bar (3.5oz) sugar free, low carb dark chocolate (Simply Light), chopped

Preheat oven to 350F. Line a 12 jumbo muffin or 24 standard muffin tins with cupcake liners. In a large mixing bowl, work butter and sugar substitute together. Add eggs, mix until incorporated, then add remaining ingredients. Mix until just combined. Divide batter evenly among the prepared pan, filling about 2/3 full. Place in middle rack of preheated oven and bake for 15 minutes, or until a toothpick stuck in the center comes out clean. Remove from oven and let cool 5 minutes. Remove from pan and let cool on a wire rack. Serve at room temperature. Store leftover muffaroons in a sealed container in the refrigerator.

The Secret Ingredient: Black Bean Brownies

Reduced-guilt Peanut Butter Swirl Brownies
 "Black beans?!" you say. Yep, don't tell and they'll never know. These are rich, fudgy, and peanut buttery, and my taste-testers ate them up without guessing they were reduced-guilt. Enjoy! Gluten free, sugar free, and low carb.

4 ounces unsweetened chocolate
1/2 cup unsalted butter
1 can (15 ounces) black beans, drained and rinsed well
1/2 cup peanut flour
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup liquid egg substitute (or 4 large eggs)
1 1/2 cups light agave nectar
1/4 cup peanut butter

Preheat the oven to 325 F. Line a 9x13 inch pan with parchment paper and lightly coat with non-stick spray. In microwave safe bowl, melt the chocolate and the butter in the microwave on 50% power for 2 to 3 minutes. Stir until completely melted. Place the beans, peanut flour, vanilla extract, and a few tablespoons of the melted chocolate mixture in to a food processor and blend until smooth. In a separate bowl, with an electric mixer, beat the egg substitute (or eggs), then add the agave nectar and beat well. Reserve about 1/2 cup of the egg and agave mixture, set aside. Add the bean mixture and the rest of the chocolate mixture to the agave and eggs. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the reserved agave and egg mixture with the peanut butter until light and fluffy. Dollop over the brownie batter in the pan. Use a butter knife to pull the peanut butter mixture through the batter, creating a swirled effect. Bake for 30 to 40 minutes, or until just set in the center. Let cool in the pan completely. Refrigerate overnight or until completely chilled through for the best flavor and consistency.

M: T II, Just Desserts

Welcome to Mission: Thanksgiving II,  the second part of my South Beach friendly thanksgiving. This time the sequel may be better than the original, because this redux has cheesecake!

Low carb cheesecake (based on Classic Cheesecake from Truvia.com)
Crust
1 1/2 cups hazelnuts
1/3 cup sugar free vanilla flavored protein powder
4 tablespoons butter, melted

Filling
2 cups (2 packages) cream cheese
1 cup (1 package) neufchatel cheese
1 cup egg substitute (or 4 whole eggs)
Zest and juice of 1 lemon
1/8 tsp salt
1/3 cup + 1/2 tsp Truvia

Preheat the oven to 350 degrees. Chop the hazelnuts finely or pulse in food processor to a fine texture. Stir in whey protein powder and then butter until well combined. Press evenly into the bottom of a 9" springform pan. Bake for 12 to 15 minutes or until lightly browned. Let the crust cool.
Drop the oven temperature to 325 degrees. Blend Truvia, cream cheese, neufchatel, and salt with an electric mixer on low speed for 1 minute. Continuing to mix on low speed, add 1/4 cup egg substitute (or one egg) at a time, allowing the mixture to blend 1 minute before adding more egg. Scrape down the bowl and paddles. Add the lemon juice and zest, mix at medium speed for 2 minutes. Pour batter into cooled crust, spread even. Bake for 35 minutes or until the edges are set but the middle of the cheesecake still jiggles. Shut off the heat and allow the cheesecake to cool slowly in the oven for about an hour. Refrigerate until ready to serve.

The whey protein powder I used is Designer Whey Protein, which is sweetened with stevia, and I bought it at Trader Joes. Truvia is a granulated stevia sweetener that is slightly more sweet than sugar and has a vanilla-like scent.

Sugar-free Sugared Cranberries

1 package (12 oz) fresh cranberries
1 1/2 cups water
1 1/2 cups Splenda (or equivalent sweetener, such as 1/3 cup Truvia or 1/8 tsp liquid stevia)
1 cup Truvia

Rinse and drain cranberries. Pick out stems and any soft or mushy cranberries. Transfer berries to a medium bowl. In a small saucepan, combine water and Splenda, and bring to a bare simmer. Pour the hot liquid over the cranberries, cover with a small plate to keep the cranberries submerged, and macerate in the refrigerator overnight. The next day, drain the cranberries, removing and discarding any that have split open. Pour enough Truvia to cover the bottom of a large plate or shallow bowl. Put a handful of the still wet cranberries into the Truvia and shake to cover them. Remove the covered cranberries to a cookie sheet and repeat with more Truvia and cranberries. Allow the cranberries to sit on the cookie sheet for an hour so the coating will harden. Serve immediately or wrap the cookie sheet in plastic wrap and store in a cool dry place for a few days.

I used Splenda in the macerating liquid in this recipe because I had extra on hand and it dissolves very easily in water. For that same reason, it is not ideal to crust the berries with, as it will melt on contact and not make a nice granulated, snowy coating like the Truvia. If you choose to store the berries for a short time, don't put them in a completely airtight container and leave them in a single layer. The crust will soften and not adhere to the cranberries if they are piled on top of one another and sealed up tightly.
Serve these crunchy, sparkling little sweet-tart treats straight up in a candy dish to snack on, top your cheesecake with them, or add them to a  festive drink. Here's a cheery seasonal libation to float them in:

Ginger Spritzer
4 cups water
1 piece fresh ginger, about 5 inches long
1/2 teaspoon liquid stevia (or equivalent sweetener of your choice)
Seltzer water 

Slice the ginger thinly. You don't have to peel it. Combine sliced ginger with water in a medium saucepan. Bring to a bare simmer and cook about 30 minutes. Remove from heat and add liquid stevia. Allow the liquid to cool to room temperature. Strain through a fine sieve to remove ginger solids. Pour syrup into an airtight container and refrigerate until ready to serve. To serve, pour 1/2 cup ginger syrup over ice in a large glass. Fill the glass with seltzer. Top off with sugared cranberries and serve immediately.

If you're into libations of a more adult variety, try adding a shot of rum or vodka to your drink. Or nix the seltzer completely and serve the ginger syrup over champagne, as Martha Stewart suggests.

Mission: Accomplished.  Happy Thanksgiving, everyone!

Mission: Thanksgiving

Since June, my husband and I have been following the principles of the South Beach Diet, and between the two of us we've lost nearly 100 pounds. Seems like we've got a good thing going with the diet, but now come the temptations of the holiday season. My mission: indulge in traditional flavors of the season, but omit starchy foods, such as white rice, white potatoes, and corn, white flour, and sugar.
Turkey is still on the menu (for hubby at least, I don't eat it), but stuffing and mashed potatoes are out. What's in, you say?

 Mashed Fauxtatoes
1 head cauliflower
3 cloves garlic
3 tablespoons milk
3 tablespoons butter
1/2 teaspoon celery salt

Cut the cauliflower into florets. Peel the garlic cloves. Combine in a medium saucepan and add just enough water to cover. Bring to a boil and cook until cauliflower and garlic are soft when pierced with a fork, about 10 minutes. Drain cauliflower. Transfer to a food processor and blend until chopped into pieces the size of rice. If you don't have a food processor, you can also transfer your drained cauliflower back to the pot and use a potato masher to break it up. If you like chunky mashed fauxtatoes, stir in the milk, butter, and celery salt by hand with a spoon. If you like smoother spuds, spin in the food processor or a blender until pureed. If your cauliflower isn't warm enough at this point, you can return it to the pan over low heat for a few minutes until piping hot.
This recipe tastes remarkably like mashed potatoes to me, but the texture is less starchy. Enjoy it solo as a side for Thanksgiving, and try it again later as a topper in place of potatoes on your favorite shepard's pie recipe. Yum!

Roasted Butternut Squash and Spinach Casserole
1 large butternut squash, peeled and cubed
2 tablespoons olive oil
2 packages frozen spinach, thawed
1 large onion, chopped
3 cups milk
4 tablespoons whole wheat flour
4 tablespoons butter
1 cup Parmesan cheese, grated, divided
Mrs. Dash or other mixed seasoning and salt to taste

Preheat oven to 375 degrees. In a large bowl toss the squash with olive oil. Season to taste, I like to use Mrs. Dash Extra Spicy and a little salt. Spread the squash on a baking sheet and bake for 20-30 minutes or until the squash is soft and slightly brown on the edges. Meanwhile, make the sauce. In a medium saucepan, saute the onion over medium heat in the butter until softened. Add the flour and stir to combine. Let cook 2 minutes, stirring constantly. Add the milk gradually, whisking to avoid lumps. Let the mixture come to just below a boil, stirring often. Remove from the heat and add 3/4 cup of the parmesan cheese, putting in a handful of cheese at a time and stirring until it melts before adding more. Put the sauce aside while you drain the spinach in a colander. Squeeze to remove as much moisture as you can from the spinach. When the squash is ready, remove it from the oven and allow to cool until you can handle it. Layer the ingredients in a 2.5 quart casserole dish, starting with a layer of squash, then a layer of spinach, then a layer of sauce. Repeat layers, then top with reserved 1/4 cup of parmesan cheese. Bake the casserole, uncovered, for 30 minutes or until hot and bubbly.
This recipe can be a side dish, or for non-turkey eaters like myself, the main dish.

Add a few other sides, perhaps peas and pearl onions, or green bean casserole, and my friends you have Thanksgiving. But wait, you say, what about dessert? Or a  festive drink? Never fear, join us next time for
Mission: Thanksgiving II, Just Desserts.