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Grain Free

Low Carb Strawberry Cheesecake Bars (No Added Sugar)

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Home » Grain Free » Low Carb Strawberry Cheesecake Bars (No Added Sugar) Low Carb Strawberry Cheesecake Bars (No Added Sugar) May 27, 2021 By Sarah Leave a Comment Jump to Recipe These Low Carb Strawberry Cheesecake Bars have no added sugar, and feature a vanilla cake-like crust with cheesecake filling and strawberry swirl topping. Anytime someone asks What’s for dessert?, and the answer is strawberry cheesecake, my guess is that you’ll hear some variation of Oooohhhh, Oh yum, or I better save room! as the response. I have yet to meet someone who doesn’t like cheesecake, especially if it’s strawberry cheesecake! These Low Carb Strawberry Cheesecake Bars are not only sure to become everyone’s new favorite dessert, but they’re healthier than your average treat. They have no added sugar, are gluten free, and are low carb and keto friendly. I make these bars entirely from scratch so it’s a bit of a process, but I’ll walk you through it the whole way. And there are even some things that you can make in advance (like the jam and the dough for the crust), so it’s not too overwhelming. And I guarantee that the end result is worth the effort! Jump to: Strawberry Cheesecake Craving Satisfied The Best Strawberry Cheesecake Bars Recipe More Healthy Low Carb Cheesecake Recipes Low Carb Strawberry Cheesecake Bars (No Added Sugar) Strawberry Cheesecake Craving Satisfied The Best Strawberry Cheesecake Bars Recipe More Healthy Low Carb Cheesecake Recipes Low Carb Strawberry Cheesecake Bars (No Added Sugar) Strawberry Cheesecake Craving Satisfied If you’re craving some form of strawberry cheesecake, there are plenty of ways to get your fix! Strawberry topping on a slice of plain cheesecake is a classic combination. Alternatively, you could swirl strawberry sauce into cheesecake batter before baking up a cheesecake. This Low Carb Strawberry Cheesecake Bars is a delicious way to satisfy the same craving. The bottom crust and top crumble is a cross between vanilla cake and sweet biscuits. It’s moist and flavorful, and is a wink and a nod to strawberry shortcake. The delicious crust is topped with vanilla-scented cheesecake, swirled with easy-to-make no-sugar-added strawberry jam, and then topped with shortcake-like crumble. The Best Strawberry Cheesecake Bars Recipe This recipe features a sweet aromatic cakey base topped with vanilla cheesecake and swirled with strawberry jam. Every component is homemade from scratch so you’re getting the best quality ingredients. Additionally, these bars are low carb with no added sugar, something you’d never guess just by tasting them! Low Carb Strawberry Cheesecake Bars Ingredients There are three components to my Strawberry Cheesecake Bars recipe: the bottom crust, which also serves as a crumble for the top; the cheesecake filling; and the strawberry swirl. I make each part from scratch, but they’re all very easy to make. You can even do a lot of the work ahead of time (see the recipe below for more info on which parts to make ahead). Here are the ingredients for each of the three components to this recipe: Strawberry Jam: Local in-season strawberries, fresh or flash-frozen Granulated erythritol Liquid stevia Salt Fresh lemon juice Pure vanilla extract Bottom Crust and Top Crumble: Almond flour Baking powder Salt Packets stevia/erythritol blend Unsalted butter Cream Cheese Pure vanilla extract Pure almond extract Egg Cheesecake Filling: Cream cheese Eggs Granulated stevia/erythritol blend Pure vanilla extract Pure almond extract Can I Make the Different Components of This Recipe in Advance? This Strawberry Cheesecake Bars recipe has a few different steps, but they’re all very easy and some can even be done ahead of time. For example, the jam can be made up to 10 days ahead and stored in the fridge. Additionally, you can make the dough for the bottom crust/top crumble a day in advance and keep it covered in the fridge. How to Store This Recipe Store these bars in an airtight food storage container in the fridge for up to 5 days. More Healthy Low Carb Cheesecake Recipes Low Carb Pumpkin Spice Cheesecake Keto Low Carb No Bake Chocolate Cheesecake Low Carb Peanut Butter Cheesecake Easy Sugar Free Turtle Cheesecake Dip Chocolate Peppermint No Bake Keto Cheesecake Bites Low Carb No Bake Cheesecake Mousse with Fresh Strawberry Sauce Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Low Carb Strawberry Cheesecake Bars (No Added Sugar) PRINT RECIPE PIN RECIPE These Low Carb Strawberry Cheesecake Bars have no added sugar, and feature a vanilla cake-like crust with cheesecake filling and strawberry swirl topping.     Ingredients   Strawberry Jam: 2 cups local in-season strawberries (fresh or flash-frozen (if fresh add 4 tablespoons water, if frozen don’t thaw), hulled) ¼ cup granulated erythritol 7 drops liquid stevia 1 pinch salt 1 teaspoon fresh lemon juice 1 teaspoon pure vanilla extract   Bottom Crust and Top Crumble: 2 cups almond flour 2 teaspoons baking powder ½ teaspoon salt 2 (1g) packets stevia/erythritol blend 4 tablespoons unsalted butter (chilled and diced) 3 oz cream cheese (chilled and diced) ½ tablespoon pure vanilla extract ½ teaspoon pure almond extract (or more vanilla extract) 1 large egg (lightly beaten)   Cheesecake Filling: 8 oz full-fat cream cheese (softened) 2 large eggs 1 ½ teaspoons granulated stevia/erythritol blend ¼ teaspoon pure vanilla extract ¼ teaspoon pure almond extract         Instructions    For the Strawberry Jam: Combine the strawberries, erythritol, liquid stevia, and salt in a large saucepan. Cover the saucepan and cook (covereon the stovetop over medium heat for 10 minutes. Use a fork or potato masher to carefully mash the berries, and continue cooking (uncovereuntil the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently. Remove from the heat and stir in the lemon juice and vanilla extract. Cool to room temperature.   For the Bottom Crust and Top Crumble: Preheat the oven to 350F; line an 8 by 8-inch baking dish with parchment paper. Whisk together the almond flour, baking powder, salt, and stevia in a large bowl. Cut in the butter with a fork until it looks like coarse meal, and

Breakfast

Low Carb Pumpkin Spice Gluten Free Granola

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Home » Breakfast » Low Carb Pumpkin Spice Gluten Free Granola Low Carb Pumpkin Spice Gluten Free Granola November 1, 2018 By Sarah 4 Comments Jump to Recipe Low Carb Pumpkin Spice Gluten Free Granola is perfect for stocking your pantry with the entire fall season If you’re looking for autumnal flair, nothing does it better than pumpkin spice. And if you want pumpkin spice in something other than a latte, give this granola a try! This Low Carb Pumpkin Spice Gluten Free Granola has rich pumpkin spice flavor and great crunch. I used flaked coconut not for its coconutty flavor (which is covered up surprisingly well by pumpkin pie spice mix), but because it looks similar to oats, which makes it feel like you’re sitting down to a bowl of regular granola. Why You Should Eat Pumpkin   Pumpkin Health Benefits   As a superfood, pumpkin is nutrient-dense and comes with a variety of health benefits. Pumpkin contains antioxidants, such as alpha-carotene, beta-carotene, and beta-cryptoxanthin that can neutralize free radicals. It’s full of immune-boosting vitamins, like vitamin C, and it’s high in beta-carotene, which your body converts into vitamin A. Pumpkin is high in potassium, which has been linked to heart health benefits. Despite being loaded with nutrients, pumpkin is relatively low in calories and high in fiber, which may help with weight loss. (Read more about the health benefits of pumpkin on Healthline and Medical News Today.) Pumpkin Nutrition   According to the USDA Nutrient Database, one (½ cup/120 g) serving of pumpkin puree has the following nutrition information: 50kcals 1g protein 0g fat 10g total carbohydrates 4g fiber 4g sugar 6g net carbs Is Pumpkin Good For Keto?   In a ½-cup serving, pumpkin has 6g net carbs, making it easy to fit into keto-friendly recipes. This is especially true because a lot of pumpkin recipes only use a little bit of pumpkin because a little bit goes a long way! This whole recipe for Low Carb Pumpkin Spice Gluten Free Granola only calls for 2 tablespoons of pumpkin puree, but is full of pumpkin spice flavor. Grain Free Granola   Grain free granola recipes forgo oats and typically use lots of nuts, seeds, and/or coconut. You can flavor your grain free granola any way you like, such as with various spices or chocolate chunks. A bit of sweetener is typically used (such as honey, maple syrup, stevia, etc.) and a little fat (like butter, coconut oil, avocado oil, etc.) is common. Paleo Granola   In paleo granola recipes, it’s common to see sweeteners such as honey, maple syrup, or coconut sugar. Paleo fats, such as coconut or avocado oil are frequently used. Low Carb Granola   One of the biggest differences between paleo granola and low carb granola is the sweeteners used. Low carb and keto granola recipes use low calorie sweeteners, such as stevia, erythritol, xylitol, etc. In this recipe for Low Carb Pumpkin Spice Gluten Free Granola I used a combination of Swerve Confectioners (which is powdered erythritol) and liquid stevia. Ingredients in This Low Carb Pumpkin Spice Gluten Free Granola:   Unsalted butter Unsweetened pumpkin puree Egg white Swerve Confectioners Liquid stevia Pumpkin pie spice mix Pure vanilla extract Salt Unsweetened coconut flakes Whole almonds Golden flaxseed meal More Low Carb Pumpkin Spice Recipes:   Gluten Free Pumpkin Bread Recipe from An Edible Mosaic Low Carb Sugar Free Pumpkin Spice Latte from The Keto Queens Healthy Low Carb Pumpkin Spice Muffins for Breakfast from Low Carb Maven Dark Chocolate Coated Pumpkin Spice Candy Cups from Healthy Sweet Eats Low Carb Pumpkin Spice Gluten Free Granola PRINT RECIPE PIN RECIPE This Low Carb Pumpkin Spice Gluten Free Granola has rich pumpkin spice flavor, great crunch, and looks similar to regular granola thanks to flaked coconut.     Ingredients     3 tablespoons unsalted butter, melted and cooled slightly 2 tablespoons unsweetened pumpkin puree 1 large egg white 3 tablespoons Swerve Confectioners 10 drops liquid stevia 1 tablespoon pumpkin pie spice mix ½ tablespoon pure vanilla extract ½ teaspoon salt 2 cups unsweetened coconut flakes 1 cup whole almonds, coarsely chopped ¼ cup golden flaxseed meal         Instructions   Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner. Whisk together the butter, pumpkin puree, egg white, Swerve Confectioners, liquid stevia, pumpkin pie spice mix, vanilla extract, and salt in a large bowl. Add the coconut flakes, almonds, and flaxseed meal, and stir to combine. Spread out the granola on the prepared baking sheet. Bake until golden, about 20 minutes, tossing once halfway through. Store in a covered container at room temperature for up to 1 week.               NOTES Net Carbs: 3g per ½-cup serving                                        Prep Time: 8 minutes     Cook Time: 20 minutes         Nutrition   Serving Size: ½ cup Calories: 229kcals Sugar: 1g Sodium: 118mg Fat: 21g Saturated Fat: 11g Trans Fat: 0g Carbohydrates: 8g Fiber: 5g Protein: 4g Cholesterol: 8mg Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Low Carb Easy Pancake Muffin Recipe 5 Minute Low Carb Hot Chocolate Recipe »     Comments Karisse                                                                                          June 16, 2020 at 1:39 pm Our family just went keto and we love our oatmeal and GRANOLA!! A favorite snack around here’s has been granola and applesauce, and I have been needing to find a grain-free granola. I am so excited to find this recipe and can’t wait to try it! I know my boys will LOVE it!! Reply     Trackbacks   Keto Scones with Strawberries and Chocolate – Healthy Sweet Eats says:December 8, 2019 at 12:39 pm […] Low Carb Pumpkin Spice Gluten Free Granola […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m

Pudding

Low Carb Black Forest Pudding

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Home » Pudding » Low Carb Black Forest Pudding Low Carb Black Forest Pudding August 4, 2016 By Sarah Leave a Comment Jump to Recipe Smooth and creamy Low Carb Black Forest Pudding pairs the flavors of cherry and chocolate with notes of coffee and almond. It’s an elegant breakfast that’s easy enough for any morning! There’s nothing like the promise of a fabulous breakfast to get you out of bed in the morning, and knowing that this beauty is waiting in the fridge will do the trick. This recipe is actually just a fancied up version of chia seed pudding, blended to a smooth and creamy consistency. Like any chia pudding, this Black Forest Pudding needs to be mixed up ahead of time and left to sit in the fridge so the chia seeds can gel and form the pudding. It’s as easy as stirring together a few ingredients; it babysits itself in the fridge! Do you ever eat cake for breakfast? Confession: this cake may have been my breakfast a couple days this week.   The Best Black Forest Chia Seed Pudding I love Black Forest Cake (my mom used to make it for special occasions when I was a kid!), which is a combination of chocolate and cherry flavors. Here I added almond because I think it pairs so well with the flavor of cherry. I used coffee as the liquid base of this Black Forest Pudding to bring in a mocha component (with the coffee/chocolate combo). I think it’s cute and clever way of incorporating your morning coffee directly into breakfast. If that’s not your thing though, feel free to substitute any kind of milk you like instead of the coffee. Once the chia seeds are gelled, you can serve the pudding as-is if you like the tapioca pudding-like consistency. However, here I wanted to blend it up for something that feels even more special.  Ingredients in Easy Black Forest Pudding Heavy cream (or you can use half and half) Strong brewed coffee Chia seeds Unsweetened cocoa powder Stevia/erythritol blend sweetener packets (or your sweetener of choice) Vanilla extract Almond extract Salt Almonds Cherries  How to Make Chia Pudding Stir together the cream, coffee, chia seeds, cocoa powder, stevia, vanilla extract, almond extract, and salt in a medium bowl. Cover and refrigerate until thickened (overnight works well!). If you want the pudding smooth, puree the mixture in a blender or food processor until smooth. Transfer the pudding to 2 serving glasses, top with the almonds and cherries, and serve.  How to Store Chia Seed Pudding Once it’s made, store Black Forest Chia Seed Pudding covered in the fridge for up to 5 days.   Tips for Making Low Carb Black Forest Pudding Recipe Lower the carbs even more. Simply omit the cherries! Make it more decadent. Top it with a dollop of whipped cream and a dusting of dark chocolate shavings. The vegan version. Use unsweetened full-fat canned coconut milk instead of heavy whipping cream. Keep everything else the same. Go paleo. Swap out the cream for unsweetened full-fat canned coconut milk, omit the stevia/erythritol, and add 1 ½ tablespoons of honey or maple syrup. More Healthy Cranberry Baked Goods Recipes to Try Eggnog Pudding Keto Coconut Pudding Almond Vanilla Chia Pudding with Peach Pie Topping Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Low Carb Black Forest Pudding PRINT RECIPE PIN RECIPE Smooth and creamy Low Carb Black Forest Pudding pairs the flavors of cherry and chocolate with notes of coffee and almond. It’s an elegant breakfast that’s easy enough for any morning!     Ingredients ¼ cup heavy whipping cream (or you can use half and half instead) ¾ cup strong brewed coffee (cooled to room temperature) 3 tablespoons chia seeds 2 tablespoons unsweetened cocoa powder 2 1g packets stevia/erythritol blend ½ teaspoon pure vanilla extract ⅛ teaspoon pure almond extract 1 pinch sea salt 10 almonds (toasted and chopped (for garnish)) 4 cherries (washed, pitted, and halved (for garnish))         Instructions Stir together the cream, coffee, chia seeds, cocoa powder, stevia, vanilla extract, almond extract, and salt in a medium bowl. Cover and refrigerate until thickened (overnight works well). If you want the pudding smooth and creamy, puree the mixture in a blender or food processor. Otherwise, you can serve it as-is for a texture similar to tapioca pudding. Transfer the pudding to 2 serving glasses, top with the almonds and cherries, and serve.               NOTES Net Carbs: 6g per serving (½ of recipe = 1 serving) To lower the carbs even more, simply omit the cherries! To make it more decadent, top it with a dollop of whipped cream and a dusting of dark chocolate shavings. For the vegan version, use unsweetened full-fat canned coconut milk instead of heavy whipping cream. Keep everything else the same. To make this vegan, swap out the cream for unsweetened full-fat canned coconut milk, omit the stevia/erythritol, and add 1 ½ tablespoons of honey or maple syrup. Prep Time: 25 minutes     Cook Time: 25 minutes     Category: Dessert           Cuisine: American     Nutrition Calories: 245 Sugar: 3 Sodium: 37 Fat: 20 Saturated Fat: 8 Carbohydrates: 15 Fiber: 9 Protein: 6 Cholesterol: 41 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Soft and Chewy Spiced Zucchini Cookies Low-Carb White Chocolate Butter Pecan Candies (aka Fat Bombs) » Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe

Cheesecakes

Low Carb No Bake Cheesecake Mousse with Fresh Strawberry Sauce

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Home » Cheesecakes » Low Carb No Bake Cheesecake Mousse with Fresh Strawberry Sauce Low Carb No Bake Cheesecake Mousse with Fresh Strawberry Sauce May 18, 2017 By Sarah 9 Comments Jump to Recipe Low Carb No Bake Cheesecake Mousse with Fresh Strawberry Sauce has just 5g net carbs per serving (net carbs = total carbs – fiber), which is much less than a traditional cheesecake, but it’s every bit as satisfying! To reduce the carbs even more, make half a batch of the strawberry sauce. It doesn’t happen all that often, but I love when I have a dessert epiphany and come up with a single recipe that lends itself so well to tons of different – yet all equally delicious – variations of itself. Like the perfect brownie base that you can add whatever you want to, addictive little dried fruit and nut bites that you can switch up to suit your fancy, or a really great all-purpose cookie dough (I’m still working on developing my favorite healthy all-purpose cookie dough!). For me, my Low-Carb No-Bake Buttermint Cheesecake Mousse is that type of recipe. I’ve made at least 15 different fruit, chocolate, coconut, nut butter, etc. versions of it and it never gets old. If you’re a cheesecake-lover, I think you’ll adore this low-carb version that features seasonal strawberries. To reduce the amount of carbs even more, only make half the sauce. This dessert is similar to what is known as a “fat bomb” in the keto world; a great way to add healthy fats into your diet. No Bake Cheesecake Mousse The basic idea of no bake cheesecake mousse is that you beat cream cheese with powdered sugar, and then fold in whipped cream to give it a light and fluffy mousse-like texture. The sky is the limit in terms of flavors; peppermint, chocolate, coffee, cherry, pina colada, etc. I also make a killer low carb version of Watergate Salad, which is basically pistachio cheesecake mousse with pineapple and cherries. Any flavor combination you can think of is fair game. Vanilla Cheesecake Mousse Recipe Here I made the base low carb no bake cheesecake mousse and flavored it with both vanilla extract (for flavor) and vanilla bean paste (for deeper vanilla flavor, plus pretty vanilla flecks). I find that a base of vanilla-flavored no bake cheesecake mousse is perfect for topping with just about any fruit sauce you can think of! Strawberry Cheesecake Mousse Recipe I whipped up a quick fresh strawberry sauce to serve on top of this low carb no bake cheesecake mousse. This dessert ends up being similar to a slice of cheesecake with strawberry sauce, but alternatively, you could mix the strawberry sauce into the mousse instead of serving it on top. This treat is sure a crowd-pleaser with both keto and non-keto eaters, and it’s perfect for bringing to parties and potlucks. Cheesecake Mousse Filling If you want an easy cheesecake mousse filling for pie, this recipe is it! Just whip it up and spread it into your favorite pre-made store-bought or pre-baked homemade pie crust. Keto Desserts – What Desserts Can You Have on the Keto Diet? There are a lot of keto-friendly desserts that are low in carbs and easy to fit into a ketogenic lifestyle. I make all kinds of keto treats, including ice cream, cakes, cookies, muffins, and candy. Here are some of my favorite low carb and keto desserts: The Best Fudgy Low Carb Keto Brownies from An Edible Mosaic Keto Crunchy Chocolate Chip Cookies from The Keto Queens Low Carb Cinnamon Roll Muffins from The Big Man’s World Keto Cupcakes with Buttercream Frosting and Candied Bacon from Lara Clevenger 5 Minute Low Carb Mixed Berry Nice Cream from Healthy Sweet Eats Can I Eat Cheesecake on Keto? Yes, you can eat cheesecake on keto! Cheesecake is actually a very easy dessert to make keto-friendly because it’s naturally high in fat. Sweeten your cheesecake with a low carb sugar alternative such as erythritol or stevia, and make a low carb crust with nuts. Quick Keto Cheesecake This low carb no bake cheesecake mousse is about as quick and easy as dessert recipes go! It’s basically instant cheesecake, just beat cream cheese and sweetener and fold in whipped cream. Low Carb Crustless Cheesecake When I’m craving a regular slice of cheesecake (instead of cheesecake mousse), but don’t want the carbs, I make my 5 Ingredient Low Carb Mini Cheesecakes. These cute individual-sized cheesecakes are really just cheesecake filling baked in cupcake liners, no crust needed! Low Carb Cheesecake Mousse Ingredients for this Low Carb No Bake Cheesecake Mousse Recipe: Full-fat organic grass-fed cream cheese Granulated stevia Pure vanilla extract Vanilla bean paste Organic grass-fed heavy cream How to Make Low Carb No Bake Cheesecake Mousse: There are basically two easy steps to make this recipe: Beat the cream cheese together with the sweetener and any flavorings (such as vanilla). Fold the whipped cream into the cream cheese mixture. Carbs in Strawberries Most of the carbs in this dessert come from the fresh strawberry sauce, so an easy way to reduce the carbs is to reduce or omit the sauce! However, I find that even just a little bit of strawberry sauce adds a ton of flavor. According to the USDA, a 1-cup (140g) serving of whole strawberries has the following nutrition information: 50kcals .99g protein 0g total fat 13.01g total carbohydrates 2.9g fiber 10.11g net carbs How do you handle temptation foods on holidays? Low-Carb No-Bake Strawberry Cheesecake Mousse PRINT RECIPE PIN RECIPE Low-Carb No-Bake Strawberry Cheesecake Mousse has just 5g net carbs per serving (net carbs = total carbs – fiber), which is much less than a traditional cheesecake, but it’s every bit as satisfying! To reduce the carbs even more, make half a batch of the strawberry sauce.     Ingredients   Strawberry Sauce: 1 cup strawberry puree (about 2 cups of fresh washed, hulled local strawberries mashed with a potato masher) ½ teaspoon pure vanilla extract ¼ teaspoon granulated stevia (more or less to taste; or use your sweetener of choice)    Mousse: 8 oz (227 g) full-fat organic grass-fed

Candy

Keto Peppermint Patties Recipe

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Home » Candy » Keto Peppermint Patties Recipe Keto Peppermint Patties Recipe December 30, 2021 By Sarah Leave a Comment Jump to Recipe Cool and creamy with a minty center and chocolate coating, this homemade Keto Peppermint Patties recipe is a healthy take on a classic treat! And just like that, it’s candy season once again. (Because apparently Halloween, Valentine’s Day, and Easter are just not enough, lol!) But Christmas candy is some of my favorite candy seasons. (Hello, fudge, caramel pecan turtles, peanut butter cups, and candy canes!) And I’m always up for the challenge of remaking treats with a healthy spin. Peppermint Patties served as my inspiration here! There is something ridiculously addictive about the combo of peppermint and chocolate, which means I can never pass up one (or three). Now, I’ll be honest, this is not my first go-around testing healthy Peppermint Patties recipes. I actually had the idea last Christmas. However, it wasn’t high on my priority list, and after just two rounds of testing I pushed it to the side. They were good, but just not mind-blowing! And after a while I realized what the problem was: using coconut oil. This gave the candy a subtle (but definitely distinguishable) coconut aroma and flavor. And let’s be honest, there’s just no place for coconut in a respectable Peppermint Patty! A couple weeks ago when I was munching on cashew butter and apple slices, a realization struck me. Cashews are basically the chicken of the nut world, meaning their flavor is pleasant, but not overwhelming. And they often take on the other flavors in a recipe. All at once, 100 ideas flooded into my head for using cashews! I used cashews as the base for my truffle filling here. And then I subbed out coconut oil (and all other coconut products) for cacao butter instead. These Keto Peppermint Patties have a cool and creamy filling that really lets the minty flavor shine through. The chocolate coating on the outside is the finishing touch that ties everything together! Jump to: What is Cacao Butter? The Best Keto Peppermint Patties Recipe More Keto Chocolate Peppermint Treats to Make Keto Peppermint Patties Recipe What is Cacao Butter? The Best Keto Peppermint Patties Recipe More Keto Chocolate Peppermint Treats to Make Keto Peppermint Patties Recipe What is Cacao Butter? If you’re not familiar with cacao butter, it’s the pure, cold-pressed oil from cacao beans (similar to extra-virgin olive oil from olives). Cacao butter is a creamy white color, and solid at room temperature but melts at body temperature. It’s a great source of omega-6 and omega-9 fatty acids and antioxidants. Best of all, cacao butter has the most insanely deep, rich chocolate aroma. It’s absolutely perfect in the filling for Keto Peppermint Patties! The cake is moist and dense, probably a bit denser than most cake, so it’s really more like a cross between bars and cake. It’s aromatic with mahlab (a spice made from the ground seeds of the St Lucie cherry) and fresh orange zest, and isn’t overly sweet. The coconut butter frosting is rich and slightly sweet, adding a lovely hint of coconut to the overall cake experience. Thanks to cacao butter, the filling for this candy is soft like a truffle at room temperature. And then it’s a bit stiffer (like a regular Peppermint Patty) when chilled.   The Best Keto Peppermint Patties Recipe   Low Carb Sugar Free Peppermint Patties Ingredients Raw cashews Cacao butter Cream cheese Swerve Confectioners Vanilla extract Peppermint extract Liquid stevia extract Salt Stevia-sweetened dark chocolate How to Make This Peppermint Patties Recipe Melt the cacao butter in the microwave or a double boiler. Add the cashews to a blender or food processor. Process the cashews until they form a powder. Add all remaining filling ingredients to the blender or food processor, and process until smooth and creamy. Scrape the mixture into a bowl, cover, and chill until firm enough to roll into balls. This takes about 4 hours in the fridge or 1 hour in the freezer; if you chill it too long, just let it sit at room temperature for a while before rolling. Use a 1 ½ tablespoon scoop to measure out the filling and roll it into balls. Flatten each ball slightly into a thick disk. Place the disks on a parchment-lined baking tray and refrigerate or freeze until the candy is chilled again. Once the filling is chilled, melt the chocolate in a microwave-safe bowl in the microwave or in a double boiler. Working with one candy at a time, place a candy in the chocolate coating, remove it with a fork, and place it on a baking rack or parchment-lined baking tray so the chocolate can set. Continue until all the candies are coated. If you have leftover chocolate, drizzle it on top of the candy. Let the chocolate set before serving. How to Store Homemade Peppermint Patties Store Keto Peppermint Patties in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months. Tips for Making This Keto Peppermint Patties Recipe Splurge on the good stuff. I like to use a good quality organic cacao butter for the best flavor here (not to mention the health benefits!). Don’t skip the chill time. The filling needs to be well-chilled so that you can scoop and shape it. Remember that these need to be kept in the fridge. This is for two reasons: 1) they have cream cheese in the filling, and 2) the cacao butter is fairly soft at room temperature.    More Keto Chocolate Peppermint Treats to Make Chocolate Peppermint (No Bake) Keto Cheesecake Bites Thin Mints Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Keto Peppermint Patties Recipe PRINT RECIPE PIN RECIPE Cool and creamy with a minty center and chocolate coating, this homemade Keto Peppermint Patties recipe is a healthy

Brownies

Low Carb Cheesecake Brownies

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Home » Brownies » Low Carb Cheesecake Brownies Low Carb Cheesecake Brownies January 3, 2019 By Sarah 7 Comments Jump to Recipe These Low Carb Cheesecake Brownies pair rich, fudgy chocolate brownies with light, fluffy vanilla cheesecake buttercream frosting for a keto dessert that gives you the best of both worlds. When you can’t decide if you’re in the mood for brownies or cheesecake, these Low Carb Cheesecake Brownies prove you don’t have to choose just one! They combine the best of both worlds in a treat that is sure to become everyone’s favorite. They’re perfect for bringing to a party as a dessert to share, and I like to whip them up and stash them in the fridge for a quick snack or dessert to have on hand when I’m craving chocolate or something sweet.  What Desserts Are Low in Carbs? Something I’ve noticed since I switched from a Standard American Diet to a real food-based, low carb diet is that foods without sugar now taste a lot sweeter to me. As a result, my idea of dessert has changed quite a bit! For example, different types of lettuce that I would never have thought of as sweet before (such as Romaine lettuce) now have a slightly sweet flavor (not that I would consider lettuce to be a dessert, lol). But it just goes to show that we can retrain our palates, even as adults! It’s never too late to start eating healthy. With that said, I find that a lot of foods that aren’t “sweetened” now taste sweet enough for dessert to me. Here are a few great options for low carb desserts: Baked brie cheese Unsweetened nut butter, such as almond butter or pecan butter 90% dark chocolate Fresh berries topped with unsweetened whipped cream Keto Foods Keto foods focus on foods that are low in carbs and high in healthy fats. There are so many nourishing and satiating options that I don’t find this way of eating to be restrictive! What Desserts Can You Have on the Keto Diet? After switching over to a low carb/keto way of life, I’ve noticed that with a little bit of creativity, just about any recipe can be remade into a keto friendly version of itself. That means that I never feel like my favorite foods are off-limits! Here are a few desserts that you can easily integrate into a low carb high fat eating plan: Yellow Butter Cake Snickers Candy Bars Girl Scout Samoa Cookie Truffles Java Chip Frappuccino Almond Joy Candy Bars What Snacks Can You Have on the Keto Diet? A few of my favorite portable keto snacks include: Cheese sticks Raw almonds, pecans, walnuts, or pili nuts Olives Hard boiled eggs with crisped bacon Avocado with a squeeze of lemon and salt Fat bombs, such as Low Carb Chocolate Chip Cookie Dough Fat Bombs and Keto Edible Sugar Cookie Dough Fat Bombs Is Dark Chocolate Keto Friendly? Yes! Dark chocolate is a great keto friendly option if you know what to look for. My favorite is 90% dark chocolate, but I also love stevia-sweetened chocolate (Lily’s Sweets is my top choice!) and if I want a little bit of a splurge I’ll go for 80% dark chocolate. Just make sure to look at the macros to make sure the chocolate you select fits into your macros. Keto Cream Cheese Recipes: Chocolate Peppermint No Bake Cheesecake Bites No Churn Vanilla Cheesecake Ice Cream with Strawberry Swirl and Chocolate Chunks Chocolate Whoopie Pies with Cheesecake Buttercream Keto Chocolate Cheesecake Brownies Chocolate cheesecake is such a classic flavor pairing, I couldn’t wait to make a low carb version! When I was brainstorming ideas for this recipe, I thought of two ways to make chocolate cheesecake brownies: 1) swirl the cheesecake into the brownies before baking, or 2) use a cheesecake buttercream to frost the brownies once they’re baked and cooled. I’ll be honest, I’m not a huge fan of cheesecake swirl baked into brownies, mostly because I feel like the cheesecake portion always ends up a little drier than it should. I attribute this to the fact that cheesecake and brownies normally have different cooking temperatures and cooking times, but when you swirl them they have to cook together! Instead I opted to generously frost fudgy chocolate brownies with my favorite cheesecake buttercream. More Healthy Brownie Recipes: Fudgy Keto Brownie Recipe with Walnuts and Chocolate Frosting from Healthy Sweet Eats Keto Chocolate Brownie in a Mug from The Keto Queens Keto No Bake Brownie Bites from Cassidy’s Craveable Creations The Best Fudgy Low Carb Keto Brownies from An Edible Mosaic Low Carb Cheesecake Brownies PRINT RECIPE PIN RECIPE These Low Carb Cheesecake Brownies pair rich, fudgy chocolate brownies with light, fluffy vanilla cheesecake buttercream frosting for a keto dessert that gives you the best of both worlds.     Ingredients  Chocolate Brownies: ¼ cup chia seeds ½ cup Swerve Confectioners ¾ cup almond flour ½ cup unsweetened cocoa powder ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon espresso powder 8 tablespoons unsalted butter 3.5 oz 90% cacao chocolate (chopped) 3 large eggs ½ cup heavy cream 1 ½ teaspoons pure vanilla extract 1 teaspoon blackstrap molasses ¾ teaspoon stevia glycerite  Cheesecake Frosting (yields about 2 cups, a generous amount   for frosting these brownies): 8 oz cream cheese (at room temperature) 8 tablespoons unsalted butter (at room temperature) 2 tablespoons Swerve Confectioners ⅛ teaspoon stevia glycerite 1 teaspoon vanilla bean paste ½ teaspoon pure vanilla extract ¼ teaspoon pure almond extract 6 tablespoons heavy whipping cream         Instructions For the brownies, preheat the oven to 350F; line an 8 by 8-inch baking dish with 2 pieces of parchment paper so it hangs over all 4 sides and you can easily lift out the brownies later. Add the chia seeds to a blender or food processor and process until powdered. Transfer to a large bowl along with the Swerve Confectioners, almond flour, cocoa powder, baking soda, salt, and espresso powder; whisk to combine and set aside for now. Melt the butter and chocolate together in a double boiler or microwave. Cool slightly, and then whisk in the eggs, cream, vanilla, molasses, and stevia glycerite. Pour

Frosting

Keto Vanilla Buttercream Frosting Recipe

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Home » Frosting » Keto Vanilla Buttercream Frosting Recipe Keto Vanilla Buttercream Frosting Recipe October 14, 2021 By Sarah 1 Comment Jump to Recipe This Keto Vanilla Buttercream Frosting recipe has a rich buttery vanilla flavor, the perfect level of sweetness, and a smooth, creamy texture. It’s perfect for piping on cakes and cupcakes! A fabulous cake recipe is a must. But as good as cake is, it’s so much better with buttercream! Silky smooth, rich, and decadent, buttercream takes a good cake and makes it something truly special. You know what I mean. The type of frosting that’s so good you can almost eat it with a spoon (not that I would do that, wink wink). This Keto Vanilla Buttercream Frosting recipe has a smooth, creamy texture with a rich butter flavor and deep vanilla aroma. It’s perfectly sweet without being overly sweet. The cream cheese makes it velvety smooth, and in terms of flavor it’s just a faint side note. If you’ve been looking for perfect keto frosting, try this and I think it’ll be your new favorite! After you make this vanilla buttercream frosting and chill it in the fridge for an hour, it’s perfect for piping. Pro Tip: If you don’t have a piping bag and tips, you can use a gallon-size or quart-size zip-top plastic bag. Just nip a little bit off one corner and gently squeeze out the frosting to pipe it. You’re going to love how versatile this vanilla buttercream frosting is! You can use it on: Yellow cake Chocolate cake Cupcakes Brownies Cookies Jump to: The Best Keto Vanilla Buttercream Frosting Recipe Tips for Making Keto Vanilla Buttercream Keto Buttercream Frosting FAQs More Keto Frosting Recipes to Make Keto Vanilla Buttercream Frosting The Best Keto Vanilla Buttercream Frosting Recipe Tips for Making Keto Vanilla Buttercream Keto Buttercream Frosting FAQs More Keto Frosting Recipes to Make Keto Vanilla Buttercream Frosting   The Best Keto Vanilla Buttercream Frosting Recipe   What Makes This the Best Keto Vanilla Frosting The perfect sweetness level and no cooling effect. I’ve had so many keto buttercreams that were either way too sweet or had a strong cooling effect (from erythritol). This recipe is just right on the sweetness level with no cooling effect because we use monk fruit/allulose to sweeten it instead of erythritol. It’s thick and stable. I’ve also had trouble with some keto frosting recipes being too runny, but that’s not the case here! This vanilla buttercream is thick and stable. And it’s perfect for piping on cupcakes. The texture is silky smooth. This vanilla buttercream has a velvety smoothness, but isn’t overly greasy the way some buttercream recipes can be.   Ingredients in Keto Vanilla Buttercream Frosting Heavy whipping cream Cream of tartar Beef gelatin + water Unsalted butter Cream cheese Vanilla extract Vanilla bean paste Almond extract Powdered monk fruit/allulose sweetener How to Make Keto Vanilla Buttercream Frosting Stir together the beef gelatin and cold water in a small bowl to dissolve. Use a handheld electric mixer to beat the heavy whipping cream and cream of tartar in a large bowl until it forms stiff peaks. Add the butter, cream cheese, vanilla extract, vanilla bean paste, almond extract, dissolved beef gelatin, and powdered sweetener to another large bowl. Beat until smooth and well-combined. Beat the whipped cream into the butter mixture ⅓ at a time. The end result will be smooth and creamy. Cover the bowl with plastic wrap and refrigerate until chilled (at least 1 hour) before using. How to Store Vanilla Buttercream Frosting If you want to make this ahead of time, you can store it in an airtight container in the fridge for up to 2 weeks. Let it sit at room temperature for 10 minutes and then use a handheld electric mixer to beat it until smooth. Alternatively, if you frost cupcakes with this buttercream, they stay good wrapped in the fridge for about 1 week. Let them sit at room temperature for about 10 minutes before serving so the frosting can soften.            Variations on This Recipe Play with the extract. Instead of vanilla, you can use any flavor you fancy! Go with peppermint flavor, coconut flavor, banana flavor, or maple flavor. Add zest. Add 1 teaspoon of your favorite fresh citrus zest. I love it with lime, but lemon is a classic. Make it chocolate. Add 2 ½ tablespoons unsweetened cocoa powder and ¼ teaspoon liquid stevia extract.        Tips for Making Keto Vanilla Buttercream Whip the cream first. This helps make sure the final buttercream is lusciously thick. Don’t skip the cream of tartar or beef gelatin. Yes, those sound like strange additions to buttercream! But keto buttercream can be finicky, and these two ingredients help us thicken and stabilize the frosting. Make sure to use room temperature butter and cream cheese. This helps it beat up smooth and creamy without lumps. Be patient. If you let this buttercream frosting chill in the fridge for an hour, it will pipe perfectly after that!    Keto Buttercream Frosting FAQs   How Do You Thicken Keto Frosting? We use cream of tartar and beef gelatin to thicken and stabilize this frosting. Additionally, the   cream cheese and butter help it thicken in the fridge.  Does Buttercream Frosting Need to be Refrigerated? Yes. This frosting has quite a bit of dairy in it (heavy whipping cream, butter, and cream cheese),   and so it needs to be refrigerated.  Does Buttercream Harden in the Fridge? Yes, it does. However, this keto buttercream frosting doesn’t stiffen as much as regular   buttercream does, but it will set a bit.   More Keto Frosting Recipes to Make Vanilla Bean Low Carb Cheesecake Frosting – If you like the classic cream cheese frosting that comes on carrot cake, this one is for you! Crème Fraiche Frosting – Sweet with a hint of tangy flavor, this is perfect for offsetting cakes like red velvet. Vanilla Frosting – Rich and buttery, this one is a classic favorite! Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media.

Grain Free

Keto Donuts Recipe

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Home » Grain Free » Keto Donuts Recipe Keto Donuts Recipe July 15, 2021 By Sarah Leave a Comment Jump to Recipe his Keto Donuts Recipe makes aromatic vanilla doughnuts that are crispy outside and soft inside with the perfect level of sweetness. This recipe is easy to make in 1 bowl and only takes about 45 minutes! Are you a yeast doughnut person or a cake doughnut person? (Or both!) As delicious as a yeasted Boston cream donut is, I much prefer a good old-fashioned glazed sour cream donut. With rich flavor with a slight tang to offset the sweetness and a moist, tender crumb, sour cream donuts basically melt in your mouth. That’s exactly what I was going for in this keto version, and with bit of experimenting, that’s exactly what these are. These donuts have a slightly crispy exterior and are soft and pillowy inside with a tender, moist crumb. They’re vanilla flavored, and just sweet enough without being too sweet. The glaze is vanilla lemon, but you can play with the flavor profile to suite your taste preferences. Jump to: The Best Easy Keto Donuts Recipe Tips for Making Keto Donuts Keto Donuts FAQs More Keto Baked Goods Recipes Keto Donuts Recipe The Best Easy Keto Donuts Recipe Tips for Making Keto Donuts Keto Donuts FAQs More Keto Baked Goods Recipes Keto Donuts Recipe   The Best Easy Keto Donuts Recipe     Ingredients for Keto Sour Cream Donuts Butter Sour cream Granulated allulose Egg Vanilla Almond Extract Almond Flour Golden flaxseed meal Baking powder Psyllium husk powder Salt Cinnamon   How to Make Baked Keto Donuts This one-bowl recipe really couldn’t be easier to make! Add the wet ingredients to a medium bowl. Whisk the wet ingredients to combine. Add the dry ingredients to the bowl with the wet ingredients.    Whisk the dry ingredients into the wet. Transfer the batter to the donut pan that’s been sprayed with coconut oil cooking spray. Bake until the doughnuts are golden and a toothpick inserted in the center comes out clean.         Let the donuts cool slightly in the pan, and then turn them out onto a wire rack to finish cooling. Glaze the donuts and then enjoy!   How to Store Keto Doughnuts Store Keto Donuts in an airtight container in the fridge for up to 1 week.   Equipment for Keto Donuts You will need a nonstick donut pan to make this recipe. Variations on This Recipe Chocolate. Instead of glazing the tops of these donuts, dip them in keto chocolate ganache! For an easy ganache, melt together 2 ounces of chopped 90% cacao dark chocolate and ¼ cup heavy whipping cream and add stevia to taste if desired. Coconut. Add ¼ to ½ teaspoon coconut extract to the batter. Right after glazing the tops, sprinkle on a little shredded coconut. Berry. Stir ½ cup of chopped blackberries, red raspberries, blueberries, or strawberries into the batter. Cinnamon Sugar. Skip the glaze and instead roll these donuts in melted butter and then a mixture of keto sweetener + ground cinnamon.    Tips for Making Keto Donuts Have your donut pan already sprayed with coconut oil before you make the batter. This is because once the batter is mixed it will start to thicken almost immediately. It’s much easier to transfer the batter to the donut pan before it’s fully thickened. Let the batter thicken in the donut pan for 3 minutes before baking. Make sure to bake these Keto Donuts until a toothpick inserted in the center comes out clean. Cool the donuts for a few minutes in the pan before turning out onto a wire rack to finish cooling.   Keto Donuts FAQs    What is a Cake Donut? In contrast with yeast donuts which are leavened with yeast, cake donuts are leavened with baking powder or baking soda. As a result, yeast doughnuts have a more bready interior and cake doughnuts have a more cakey interior. Why Do People Put Sour Cream in Donuts? Sour cream is added to certain baked goods to lend rich flavor and moist texture. And don’t worry, the end result doesn’t taste sour! What Can I Substitute for Sour Cream? In this Keto Donuts recipe, you can use full-fat unsweetened Greek yogurt instead of sour cream. What Can I Use If I Don’t Have a Donut Pan? If you don’t have a doughnut pan, you can use a muffin tray and bake these into muffins instead. Adjust the cooking time as needed.   More Keto Baked Goods Recipes Apple Crisp Biscuits Blueberry Cobbler Bars Fudgy Brownies Coffee Cake English Muffins Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Keto Donuts Recipe PRINT RECIPE PIN RECIPE This Keto Donuts Recipe makes aromatic vanilla doughnuts that are crispy outside and soft inside with the perfect level of sweetness. This recipe is easy to make in 1 bowl and about 45 minutes!     Ingredients    Sour Cream Donuts: Coconut oil spray 2 tablespoons unsalted butter (slightly softened) ¼ cup sour cream 3 tablespoons granulated allulose/monk fruit sweetener 1 large egg 1 teaspoon pure vanilla extract ⅛ teaspoon pure almond extract ½ cup almond flour 1 tablespoon golden flaxseed meal ¾ teaspoon baking powder ½ teaspoon psyllium husk powder ⅛ teaspoon salt 1/16 teaspoon cinnamon   Glaze: ¼ cup Swerve Confectioners ½ teaspoon fresh lemon juice ½ teaspoon vanilla bean paste 1/16 teaspoon salt 4 teaspoons water  Instructions  For the Sour Cream Donuts: Preheat the oven to 350F. Spray 5 wells of a donut pan with coconut oil spray. Whisk together the butter, sour cream allulose, egg, vanilla, and almond extract in a large bowl. Add the almond flour, golden flaxseed meal, baking powder, psyllium husk powder, salt, and cinnamon, and whisk to combine. Immediately pour the batter into the 4 prepared wells of the donut pan, and tap the pan down to help the batter spread out in the wells. Let it rest for 3 minutes for the batter to thicken. Bake until the donuts

Cheesecakes

Mini Pumpkin Cheesecakes

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Home » Cheesecakes » Mini Pumpkin Cheesecakes Mini Pumpkin Cheesecakes November 22, 2021 By Sarah 1 Comment Jump to Recipe These Mini Pumpkin Cheesecakes are creamy with the perfect touch of spice. They taste like a complete indulgence, but they’re actually healthy enough to enjoy for breakfast instead of just saving for dessert. As I whip together cream cheese and pumpkin, I watch as the whirring beaters swirl white and orange together until they’re a creamy golden color. The rich, heady aroma of warm spices hits my nose and with it, memories of holidays past waft through my mind. Pumpkin pie, as well as apple, enrobed in flaky pastry, baking and making the whole house smell better than any bakery ever did. Christmas carols humming on the radio or holiday specials playing on the TV in the background, although no one in particular seems to be watching. If we’re lucky, snow falling softly, silently, beautifully. Each flake gracefully sashaying through the air, glimmering in the streetlight until it reaches its resting place. Each and every family member together, talking, laughing, making memories. These beautiful moments are to be cherished. These are the moments that make the daily grind of life worthwhile. The moments that give meaning to who we are. These days I like to eat a bit healthier, even on the holidays, but by no means do I like to abstain from festivities. Nothing could be more festive than sitting down to a lovely holiday spread with your family. And to me, that includes dessert. These little pumpkin cheesecakes are perfect for special occasions. You won’t feel deprived in the least. In fact, even family members who aren’t as conscious about eating healthy will enjoy them. Unless you read the recipe, you wouldn’t guess they’re actually full of healthy ingredients. They taste like a total indulgence.   The Best Healthy Mini Pumpkin Cheesecakes Recipe   Gluten Free Crust Ingredients Almond flour Arrowroot starch Coconut sugar Ground cinnamon Sea salt Coconut oil Vanilla extract Water   Pumpkin Filling Ingredients Cream cheese Coconut sugar Pumpkin puree Eggs Vanilla extract Cinnamon Nutmeg Ginger Cloves Sea salt   How to Make Mini Pumpkin Cheesecakes For the crust. Preheat the oven to 350F. Line a muffin tray with 12 paper liners. Whisk together the almond meal, arrowroot starch, coconut sugar, cinnamon, and salt in a large bowl. Add the coconut oil and vanilla and mix with a fork until it forms crumbles. Add the water a little at a time until the dough holds together when you squeeze it. Divide the dough between the 12 muffin wells and lightly press down. Bake 8 minutes. For the filling: Meanwhile, make the filling. To do so, beat together all ingredients until smooth. To assemble and bake: Once the crusts are pre-baked, spoon the filling on top. Put the trays into the oven and immediately turn the heat down to 325F. Bake until the cheesecakes are golden and starting to puff, about 25 minutes. To serve. Cool to room temperature, and then transfer to the fridge to chill, about 1 hour. Serve.   How to Store Mini Pumpkin Cheesecakes Store these individual pumpkin cheesecakes wrapped in the fridge for up to 5 days.  Tips for Making Mini Pumpkin Cheesecake Cut the carbs. An easy way to cut the carbs for this recipe is to swap out the coconut sugar for your favorite type of keto brown sugar. Plan ahead. I think these little treats taste even better if the next day! If you can, make them a day before you want to serve them. Serve it up pretty. Right before serving, top each pumpkin cheesecake cupcake with a dollop of whipped cream (or coconut “whipped cream”) and a sprinkle of ground cinnamon or nutmeg.     More Pumpkin Treats to Try Keto Pumpkin Cheesecake Low Carb Pumpkin Spice Granola Pumpkin Spice Hot Chocolate Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Mini Pumpkin Cheesecakes PRINT RECIPE PIN RECIPE These Mini Pumpkin Cheesecakes are creamy with the perfect touch of spice. They taste like a complete indulgence, but they’re actually healthy enough to enjoy for breakfast instead of just saving for dessert.     Ingredients   Crust: 1 ¼ cups almond flour 2 tablespoons arrowroot starch 1 tablespoon coconut sugar ¼ teaspoon cinnamon ⅛ teaspoon sea salt 3 tablespoons coconut oil (melted) ¼ teaspoon pure vanilla extract 2 teaspoons water (or more as necessary)        Filling: 4 ounces cream cheese (softened slightly) ¼ cup coconut sugar ½ cup pumpkin puree 2 large eggs ½ teaspoon pure vanilla extract ¾ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon dried ground ginger ⅛ teaspoon ground cloves 1 pinch sea salt         Instructions       For the Crust: Preheat the oven to 350F. Line a muffin tray with 12 paper liners. Whisk together the almond meal, arrowroot starch, coconut sugar, cinnamon, and salt in a large bowl. Add the coconut oil and vanilla and mix with a fork until it forms crumbles. Add the water a little at a time until the dough holds together when you squeeze it. Divide the dough between the 12 muffin wells and lightly press down. Bake 8 minutes.        For the Filling: Meanwhile, make the filling. To do so, beat together all ingredients until smooth.        To Assemble and Bake: Once the crusts are pre-baked, spoon the filling on top. Put the trays into the oven and immediately turn the heat down to 325F. Bake until the cheesecakes are golden and starting to puff, about 25 minutes.           To Serve: Cool to room temperature, and then transfer to the fridge to chill, about 1 hour. Serve.               NOTES Net Carbs: 7g per serving (1 mini pumpkin cheesecake = 1 serving) Store these individual pumpkin cheesecakes wrapped in the fridge for up to 5 days. An easy way to cut the carbs for this recipe is to swap out the coconut sugar

Cookies

Hazelnut-Almond Chocolate Chunk Cookie Balls

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Home » Cookies » Hazelnut-Almond Chocolate Chunk Cookie Balls Hazelnut-Almond Chocolate Chunk Cookie Balls April 16, 2015 By Sarah 1 Comment Jump to Recipe Mike has always been somewhat of a social butterfly, but when the weather starts to warm up he is even more so. He’s been inviting a different dinner guest about once every 10 days for the past month and a half or so, and of course in addition to a home-cooked dinner, I always plan for at least a little something for dessert as well. A couple weeks ago, Mike told me that our dinner guest was “a healthy guy” when I asked what he wanted me to make. As vague as that was, at least it was something to go on. I figured I could take my liberties and make something I’d enjoy as well. And I’ve been in the mood for cookies. And chocolate. (Always chocolate, right, ladies?) So Hazelnut-Almond Chocolate Chunk Cookie Balls just made sense. These cookies are nicely sweet without being cloyingly so, and without an aftertaste that baked goods with stevia can sometimes have. They’re soft, but slightly chewy and dense. They’re pretty true to the flavor of real chocolate chip cookies, if I do say so myself. And you probably noticed, I had a lot of fun with this photo shoot! I couldn’t help all the pictures. 😉 Hazelnut-Almond Chocolate Chunk Cookie Balls PRINT RECIPE PIN RECIPE These grain-free and gluten-free soft and slightly chewy little chocolate chip cookie bites taste pretty close to the flavor of real chocolate chip cookies!     Ingredients 3 Medjool dates (60 g), pitted and coarsely chopped 6 tablespoons boiling water 3 tablespoons unsalted, grass-fed butter or coconut oil, slightly softened 1 large egg 1 teaspoon pure vanilla extract 1 teaspoon powdered stevia, which is equivalent to 2 packets (see Note) Scant ¾ cup (85 g) almond meal Scant ¾ cup (85 g) hazelnut meal 2 tablespoons tapioca starch ½ teaspoon baking powder ¼ teaspoon sea salt 2 oz (55 g/about ½ cup chopped) bittersweet chocolate, chopped         Instructions Preheat the oven to 350F; line 2 large baking sheets with parchment paper or silpat liners. Add the dates and boiling water to a blender, cover, and let sit for 5 minutes, and then puree; transfer to a small dish and set aside to cool slightly. Whisk together the butter, egg, vanilla, stevia, and cooled date mixture until smooth. Stir in the almond meal, hazelnut meal, tapioca starch, baking powder, and sea salt, and then fold in the chopped chocolate. Cover the bowl and transfer the dough to the freezer to chill until stiffened, about 15 minutes. Scoop the dough into 1 tablespoon-sized balls and arrange them about 2 inches apart on the prepared baking sheets. Bake until the cookies are set and light golden on the bottom, but not overcooked, about 10 minutes, rotating the trays once halfway through. Cool completely on the trays before removing and serving. Store in an airtight container at room temperature for up to 3 days.               NOTES Stevia: Here is a guideline on how sweet 1 packet of stevia is: the amount of stevia in 1 packet measures ½ teaspoon, which is about as sweet as 2 to 3 teaspoons of regular sugar. The Next Day: These cookies soften a bit by the next day; if you prefer these cookies warm (and crispy outside and chewy inside), the next day you can pop them into a 350F oven for about 5 minutes to reheat. Prep Time: 25 minutes     Cook Time: 25 minutes     Category: Dessert           Cuisine: American     Nutrition Serving Size: 4 cookies Calories: 308 Sugar: 11 Sodium: 348 Fat: 25 Saturated Fat: 8 Trans Fat: 0 Carbohydrates: 20 Fiber: 4 Protein: 6 Cholesterol: 38 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Chocolate Peanut Butter Tiramisu Chocolate Cupcakes for Two with Fluffy Tahini Chocolate Frosting »     Trackbacks 30+ Healthier Paleo Cookie Recipes – Food Faith Fitness says:April 14, 2016 at 8:01 am […] Hazelnut-Almond Chocolate chunk Cookie Balls – Healthy Sweet Eats […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

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