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Drinks

5-Ingredient Skinny Mocha Frappuccino {Starbucks Copycat}

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Home » Drinks » 5-Ingredient Skinny Mocha Frappuccino {Starbucks Copycat} 5-Ingredient Skinny Mocha Frappuccino {Starbucks Copycat} May 14, 2015 By Sarah 4 Comments Jump to Recipe With warm weather here, cold drinks are back to being a la mode. (But I confess, I love iced coffee so much I happily shiver my way through it in February.) There’s nothing I enjoy more on warm day when I’m out and about running errands than making a pit stop first thing at a coffee shop for a cold drink of some kind. Why not just eliminate the need for an extra stop and make something healthier at home?   My 5-Ingredient Skinny Mocha Frappuccino is my answer for those times when I want something refreshing, but just a little different from my regular iced coffee. Notes of chocolate and vanilla pull out the natural complexity of flavor in coffee, and full-fat coconut milk adds a touch of richness along with healthy fat. If coconut milk isn’t your thing though, feel free to swap it out for half and half or whatever you take in your coffee. (And I admit, I didn’t count the ice in the 5 ingredients. I think water and ice are freebies, lol.) As you can image is the case with a lot of Starbucks-inspired recipes, there are several Skinny Mocha Frap recipes floating around the internet; here are a few that looked particularly fabulous to me: Healthy Starbucks Mocha Frappuccino from The Lemon Bowl Skinny Double Chocolaty Chip Frappuccino from Amy’s Healthy Baking Skinny Starbucks Frappuccino from Dashing Dish What’s your favorite coffee shop drink? 5-Ingredient Skinny Mocha Frappuccino {Starbucks Copycat} ★ ★ ★ ★ ★ PRINT RECIPE PIN RECIPE 5-Ingredient Skinny Mocha Frappuccino is perfect for when you want a refreshing coffee drink that’s just a little different from a regular iced coffee. Notes of chocolate and vanilla pull out the natural complexity of flavor in coffee, and full-fat coconut milk adds a touch of richness along with healthy fat.     Ingredients ½ cup (120 ml) strong black coffee, cooled to room temperature 2 tablespoons canned unsweetened, full-fat coconut milk, stirred before measuring 1 ½ teaspoons unsweetened cocoa powder ½ teaspoon pure vanilla extract Stevia, to taste (I start with about ½ packet, which is ¼ teaspoon powdered stevia, and work up from there) 6 to 8 large ice cubes         Instructions Add the coffee, coconut milk, cocoa powder, vanilla extract, and stevia to a blender; process until combined, and then add the ice and process until pulverized. Serve immediately.     Nutrition     Calories: 62  Sugar: 1  Sodium: 10  Fat: 5   Saturated Fat: 4   Trans Fat: 0      Carbohydrates: 4  Fiber: 1  Protein: .5  Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Cinnamon Banana Protein Pancakes       Molten Chocolate Lava Cakes for Two »     Comments Rhette                                                                             February 26, 2017 at 4:41 pm Wow out of 5 other “copycat” recipes here online yours is the one that nailed it…it’s the coconut. How could the others miss such an aromatic flavour on which the uniqueness of this drink is made? Chocolate only coffee it is not….cheers,Rhette. . ★★★★★ Reply    Trackbacks 42 Out of This World Paleo Copycat Recipes | Paleo Grubs says:November 8, 2015 at 3:26 pm […] 1. 5 Ingredient Skinny Mocha Frappuccino […] Reply Top-10 Mocha Recipes – RecipePorn says:October 27, 2016 at 1:59 pm […] http://healthysweeteats.com […] Reply Keto Homemade Starbucks Pink Drink – Healthy Sweet Eats says:September 30, 2019 at 7:37 pm […] 5-Ingredient Skinny Mocha Frappuccino […] 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

Fruit

30-Minute Strawberry Balsamic Vanilla Chia Seed Jam

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Home » Fruit » 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam March 23, 2017 By Sarah 5 Comments Jump to Recipe 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam is a healthier take on a classic favorite jam. It’s basically strawberry chia pudding, so not only is it perfect for topping toast with, but feel free to dig right in with a spoon! Every year when strawberry season rolls around I go a little hog wild, especially if I’m picking my own. There’s some kind of primal instinct that kicks in when I go into a strawberry field with nothing but an empty container. Every single time I end up coming out with way more than intended or needed. But I could do a lot worse than too many strawberries, lol. I typically wash, hull, and flash-freeze a tray or two of berries, but I don’t need more than that. My mom used to make freezer jam, which I made for the first time ever this year (it’s both ridiculously easy and delicious). Freezer jam is a little too sweet for how I like to eat on a regular basis these days though, so I decided to just make a small batch and use the rest of my berries to make a healthier version of jam. Chia seed jam has been around for a while now; I can’t remember where I first saw it, but I think it was at least four years ago. It’s taken me until now to try it for myself and now I’m kicking myself for waiting. A lot of people think chia seeds have a strange consistency when wet, but here I think they work well because the chia seeds mimic the look of the strawberry seeds! And chia seeds are integral to this recipe, as they’re what make this jam “gel” and thicken. My mom always used fresh lemon juice when she made her jam and for a fun twist on that, I went with balsamic vinegar here (because who doesn’t love the strawberry/balsamic combo, right?). I sweetened my jam with a touch of honey because I don’t like my sweets overly sweet, but you could add a bit more honey if desired. Also, note that I wait until the jam is done cooking to add the honey because I use raw, local honey for the allergy benefits (so I don’t want to cook the benefits out of it!). Of course this jam is great for sandwiches or toast, but you can also layer it with yogurt and fruit for a morning parfait, or use it as a topping for oatmeal (noatmeal, maybe?) or pancakes. What’s your favorite thing to make with fresh, local strawberries? 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam PRINT RECIPE PIN RECIPE 30-Minute Strawberry Balsamic Vanilla Chia Seed Jam is a healthier take on a classic favorite jam. It’s basically strawberry chia pudding, so not only is it perfect for topping toast with, but feel free to dig right in with a spoon!     Ingredients   1 lbs (455 g) fresh, local strawberries, hulled and halved if very large ¼ cup (60 ml) water ¼ cup chia seeds ½ tablespoon good-quality balsamic vinegar ⅛ teaspoon sea salt ¼ cup (60 ml) raw, local honey (more or less to taste) 1 teaspoon pure vanilla extract         Instructions   Add the strawberries, water, chia seeds, vinegar, and salt to a medium-sized saucepan. Cover the pan, bring to a simmer, and then cook 10 minutes, stirring occasionally and mashing the berries with a potato masher or fork. Turn off the heat, cool 20 minutes, and then stir in the honey and vanilla. Cool to room temperature, and then store refrigerated (or freeze for later use).      Nutrition      Serving Size: 2 tablespoons  Calories: 45  Sugar: 6   Sodium: 74          Fat: 1   Saturated Fat: 0  Trans Fat: 0   Carbohydrates: 9  Fiber: 2      Protein: 1  Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Cherry Vanilla Energy Bites Baked Chocolate Custard Tarts »     Comments Karen                                                                            March 23, 2017 at 4:01 pm Hi Faith, I love freezer jam and that’s only the way I make it now. Do you think this would turn out if not cooked? Thank you. Karen Reply faith                                                                            March 29, 2017 at 10:19 pm Karen, I haven’t tried this recipe without cooking, but I think it should work because chia doesn’t need to be heated to “gel” properly! Just make sure your berries are mashed really well and then mix everything together (I would hold off on adding the water to make sure you need it). If you decide to give it a try, let me know how it goes! Reply Lindsay                                                                      March 31, 2017 at 11:13 am I love freezer jam and have never thought to put chia in it! What a great idea. We get our strawberry season in June here and strawberry freezer jam is the first thing I make. I’ll have to try this addition 🙂 Reply     Trackbacks Low and Slow Strawberry-Balsamic Pulled Chicken Recipe {Paleo} says: May 17, 2017 at 9:00 am […] do a bunch of different things with them. This year I made two kinds of jam: 1) chia jam and 2) freezer jam. I made my favorite Paleo Strawberry Shortcake for One (several times, if I’m […] Reply Spinach Strawberry Salad

Frozen Treats

10-Minute Blueberry Cheesecake Sorbet

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Home » Frozen Treats » 10-Minute Blueberry Cheesecake Sorbet 10-Minute Blueberry Cheesecake Sorbet June 25, 2015 By Sarah 3 Comments Jump to Recipe This 10-Minute Blueberry Cheesecake Sorbet is a deliciously healthy way to satisfy a cheesecake craving! One of my favorite (non-chocolate…because let’s face it, most of the time chocolate is involved) indulgences is New York-style cheesecake topped with blueberry sauce. It’s luscious. But how often can a girl get away with eating a slice of that? Not very often. On the other hand, my 10-Minute Blueberry Cheesecake Sorbet is something that’s a little more everyday-friendly. It’s full of antioxidants and fiber, and I’d even go as far to say that it’s breakfast-friendly (especially if it’s a special day that requires a special breakfast, but donuts just aren’t in the cards). Here I used a little low-fat cream cheese to provide the cheesecake-like flavor, but you can use full-fat coconut milk instead to keep this paleo. A little hint of ground cinnamon is a nice addition if you’re a fan of the blueberry-cinnamon combo, but if not, by all means, skip the cinnamon. I even make a quick little crumble crust on the stovetop that adds flavor and texture…and because what would cheesecake be without a little crust? 😉 Here are a few more healthy blueberry treats from around the web: Blueberry Bliss Bars from My Whole Food Life Paleo Blueberry Bars from 52 Kitchen Adventures Paleo Blueberry Ginger Soft Crackers from A Girl Worth Saving Paleo Blueberry Scones from FED + fit Raw No-Bake Blueberry Cheesecake from Living Healthy with Chocolate 10-Minute Blueberry Cheesecake Sorbet ★ ★ ★ ★ ★ PRINT RECIPE PIN RECIPE This sorbet has all the flavors of blueberry sauce-topped cheesecake, but is much healthier. Don’t skip the crumble crust – it’s easy to make and adds great texture!     Ingredients       Crumble Crust: 4 tablespoons almond meal ½ tablespoon coconut oil ⅛ teaspoon ground cinnamon 1 pinch sea salt        Blueberry Cheesecake Sorbet: 3 cups (420 g) frozen blueberries 4 tablespoons low-fat cream cheese 4 tablespoons water 2 tablespoons honey ½ teaspoon pure vanilla extract ⅛ teaspoon ground cinnamon 1 pinch sea salt         Instructions For the crust, add the almond meal, coconut oil, cinnamon, and salt to a small skillet over medium-low heat. Cook until toasted golden and fragrant, about 3 to 5 minutes, and them immediately transfer to a bowl to stop it from burning. Cool 5 minutes. For the sorbet, add all ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary. If you enjoy your sorbet soft and semi-melted, fold in the crumble crust and eat it now. If you enjoy your sorbet a little more solid, transfer it to a bowl and freeze until stiffened a bit, about 30 minutes, and then fold in the crumble crust right before serving.       Nutrition   Serving Size: ⅓ of recipe  Calories: 231   Sugar: 25  Sodium: 460  Fat: 10        Saturated Fat: 4   Trans Fat: 0  Carbohydrates: 32  Fiber: 5  Protein: 5          Cholesterol: 11 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Mango Mousse 3-Ingredient Vanilla Peach Popsicles »     Comments Chi                                                                                      June 25, 2015 at 9:59 pm This looks super berry! I wonder how it tastes with cream cheese in it? Is it more buttery? I love your recipes and would like to invite you to become a Chicory recipe partner. Are you interested? ★★★★★ Reply faith                                                                                     June 27, 2015 at 8:32 pm Chi, The cream cheese gives it a cheesecake-like flavor. 🙂 Thanks so much for your interest in my recipes! Please feel free to contact me with the details of your program – thanks! Reply Chi                                                                                       June 29, 2015 at 12:09 am I just sent you an email. Looking forward to your response 🙂 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

Mousse

Keto Watergate Salad Recipe

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Home » Mousse » Keto Watergate Salad Recipe Keto Watergate Salad Recipe June 10, 2021 By Sarah 3 Comments Jump to Recipe This nutty, creamy, and crazy delicious keto Watergate Salad recipe is a rich, flavorful pistachio cheesecake mousse with pineapple and cherries. It will transport you right back to the summer potlucks of your youth! Summer potluck foods are some of my most memorable childhood food memories. There was my mom’s famous baked beans, for starters. And her taco salad. And her creamy mayo-based dressing for topping tomatoes right out of the garden. My grandma on my dad’s side made this sort-of pineapple slab pie with vanilla frosting that was topped with almonds and cherries, which sounds weird as heck, but was actually pretty fabulous. And on rare occasions, some kind of ambrosia salad would turn up. It was usually brought by a distant relative, no one in my close family made it. The minty green-colored one with the nutty flavor was always my favorite…the Watergate Salad! Jump to: The Best Easy Keto Watergate Salad Recipe Tips for Making Watergate Salad Watergate Salad FAQs More No Bake Summer Dessert Recipes to Try Keto Watergate Salad Recipe The Best Easy Keto Watergate Salad Recipe Tips for Making Watergate Salad Watergate Salad FAQs More No Bake Summer Dessert Recipes to Try Keto Watergate Salad Recipe Remaking this classic sweet treat into something that’s a bit healthier has been on my list of things to do for quite some time now. But I was making it overly complicated. I wanted to come up with a from-scratch (healthy) recipe for every component: pistachio pudding, cool whip, marshmallows, etc. What a process! In the end I realized that the whole point of Watergate Salad was simplicity. This low carb and keto version of Watergate Salad is simplified, but still full of flavor and texture! The Best Easy Keto Watergate Salad Recipe   For this recipe, I use a base of cream cheese with whipped cream folded in to give it a mousse-like texture. It’s flavored with fresh pineapple (a little goes a long way), vanilla, almond extract, and pistachio. You can add shredded coconut to really take it over the top. This keto recipe has just 6g net carbs per serving (remember net carbs = total carbs – fiber) if you make it with keto sweetener. And if keto sweetener isn’t your thing, honey is delicious and you only need a touch! Ingredients Cream cheese Fresh pineapple Vanilla extract Almond extract Allulose sweetener Heavy whipping cream Pistachios Cherries Whip the heavy whipping cream to stiff peaks in a large bowl. In a separate large bowl, beat together the cream cheese and pineapple. Beat the vanilla extract, almond extract, and keto sweetener into the cream cheese/pineapple mixture. The mixture will be runny. Fold the whipped cream into the cream cheese/pineapple mixture ¼ at a time until it’s all incorporated. Add the cherries and pistachios. Gently fold them into the mixture until incorporated. How to Store Watergate Salad Store this treat in an airtight container in the fridge for up to 3 days. Note that it will stiffen slightly, but still have a mousse-like texture. Variations on this Watergate Salad Recipe Stir in up to ½ cup unsweetened shredded coconut. Swap out the pistachios for any type of nuts you like. Pecans are another favorite of mine! Instead of almond extract, use pistachio extract or coconut extract.       Tips for Making Watergate Salad Instead of fresh pineapple, you can use canned pineapple chunks, canned pineapple tidbits, or canned crushed pineapple in juice. Drain it well and dab it with paper towels to remove excess moisture. To keep the carbs down, use fresh cherries if they’re in season, or frozen cherries if they’re not. You can use maraschino cherries or for a real treat use Amarena cherries if the sugar/carbs aren’t a concern. If you use maraschino or Amarena cherries, you can reduce the sugar a bit by rinsing off the syrup and dabbing them dry. Don’t be tempted to add more almond extract, a little really goes a long way in this recipe.  Watergate Salad FAQs     What is Watergate Salad?   This is a type of dessert salad (also served as a side dish) similar to ambrosia. It’s usually               made   out of pistachio pudding mix, whipped topping, canned pineapple, and marshmallow.    It’s a popular treat to bring to potlucks in Mid-Western and Southern states of the US. Why is it Called Watergate Salad? One of the things I find most interesting is the intermingling of culture and cuisine. That’s the case with this salad. It’s the stuff urban legends are made of. Like any good mystery, the rumors floating around are what make it intriguing. General Foods (now Kraft Heinz) released their recipe for Pistachio Pineapple Delight (using two of their products, Jell-O instant pistachio pudding and Cool Whip whipped topping) in 1975. Rumor has it that after that, a Chicago food editor renamed it “Watergate Salad” to promote interest, and the name stuck. (Although both the editor and article are somehow unable to be located.) In June 1976, the Denver Post published a recipe for Watergate Salad, supposedly dreamed up by a sous chef at the Watergate Hotel. It’s been said that the name of this salad comes from “Watergate Cake”, which is also full of nuts. A Scandalously Named Treat   Both the salad and cake came out during the time of the Watergate scandal in the 1970’s. Although there isn’t a direct relation between these recipes and the political scandal, one theory on the origin of the naming of these dishes makes a correlation: cover up whatever is inside and tuck it away! This is because Watergate Salad is a mix of a bunch of things, covered, and then put in the fridge. Similarly, Watergate Cake has a “cover-up” icing and is topped with nuts. Who knows which (if any) version is true, but they sure do make this recipe

Cookies

Paleo Cinnamon Raisin Noatmeal Cookies

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Home » Cookies » Paleo Cinnamon Raisin Noatmeal Cookies Paleo Cinnamon Raisin Noatmeal Cookies June 7, 2018 By Sarah 4 Comments Jump to Recipe Paleo Cinnamon Raisin Noatmeal Cookies are cinnamon-spiced with rich buttery, nutty flavor, soft and chewy texture (thanks to shredded coconut), and bursts of sweet raisins. There’s something about oatmeal cookies that makes them the ultimate comfort food. They’re soft and chewy thanks to oats and raisins, laced with cinnamon, and often with a little nutty crunch in the form of walnuts. For those of us living a paleo lifestyle, these noatmeal cookies are a beautiful substitute. Full of nourishing ingredients like grass-fed butter, coconut, and almond, they are a surprisingly good replica of regular oatmeal cookies (the coconut is what gives them their chewy factor!). What is Noatmeal?   Noatmeal is basically an oat-free porridge, typically made of things like chia seeds, flaxseed, almond flour, unsweetened shredded coconut, etc. It’s popular in the keto and low-carb world as a substitute for oatmeal. (If you’re interested, check out my favorite noatmeal recipe). How to Make Cookies Healthier   Cookies, like anything else we eat, are as healthy as the ingredients that go into them. What I consider healthy may be very different from what you consider healthy (and also, people are different so just because something negatively impacts one person doesn’t mean it will have the same effect on another person), but I think there are probably a few things we can agree on: Less sugar is healthier. Reducing the amount of sugar, or using a more natural sweetener is a better option. Use a quality fat. Things like avocado, coconut, olive oil, and grass-fed butter are nutrient-dense and nourishing. (Read more about healthy fats on Dr. Axe, Healthline, and Self.) For me, healthy also means avoiding gluten as much as possible because it tends to make me bloated and lethargic. To keep these cookies paleo and gluten-free, I used almond flour and coconut instead of wheat flour.   Paleo Oatmeal Cookies (aka Noatmeal Cookies)   Here I took the idea of noatmeal one step further. Instead of making it into a porridge, I went with cookies! These have a similar soft and chewy texture that’s very reminiscent of oatmeal cookies, but they’re grain-free, gluten-free, and naturally-sweetened. With grass-fed butter for added nutrition and rich flavor, plus cinnamon, raisins, and nuts, you’ll be surprised at just how similar these are to oatmeal cookies.    More Paleo Treat Inspiration:   Paleo Soft and Chewy Cacao Butter Chocolate Chip Cookies from Healthy Sweet Eats Paleo and Vegan Magic Cookie Bars from Food Faith Fitness Paleo Maple Pecan Gluten-Free Shortbread from The Roasted Root Paleo Secretly Healthy Fudgy Chocolate Sweet Potato Brownies from An Edible Mosaic Paleo Cinnamon Raisin Noatmeal Cookies PRINT RECIPE PIN RECIPE Paleo Cinnamon Raisin Noatmeal Cookies are cinnamon-spiced with rich buttery, nutty flavor, soft and chewy texture (thanks to shredded coconut), and bursts of sweet raisins.     Ingredients             ½ cup (113 g) unsalted grass-fed butter, at room temperature (see Note) ½ cup (96 g) coconut sugar 1 large egg 1 teaspoon pure vanilla extract 1 ½ cups (168 g) almond meal or flour (see Note) 1 cup (80 g) finely shredded unsweetened coconut 1 ½ teaspoons cinnamon ½ teaspoon salt ½ teaspoon baking powder ½ cup (80 g) raisins (golden raisins or regular raisins) ½ cup (56 g) sliced almonds         Instructions         Preheat the oven to 350F; line 2 large baking sheets with parchment paper or silpat liners. Cream together the butter and sugar in a large bowl, and then beat in the egg and vanilla. Stir in the almond meal or flour, shredded coconut, cinnamon, salt, and baking powder. Stir in the raisins and almonds. Scoop the dough into 2-tablespoon-sized balls and arrange them on the baking sheets. Slightly flatten each ball. Bake until the cookies are golden on the bottom and along the outside, about 14 minutes. Let the cookies cool on the trays before removing.               NOTES Grass-fed Butter: If you prefer, you can use coconut oil instead. Almond Meal or Flour: Either will work in this recipe; almond flour will yield a slightly darker “whole wheat” look to the cookies.           Prep Time: 16 minutes     Cook Time: 14 minutes         Nutrition       Serving Size: 2 cookies   Calories: 353   Sugar: 14  Sodium: 139   Fat: 29        Saturated Fat: 13  Trans Fat: 0   Carbohydrates: 23   Fiber: 4   Protein: 7        Cholesterol: 73 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « No-Added-Sugar Vanilla Bean Chia Pudding with Easy Cherry Sauce     5 Minute Low Carb Mixed Berry Nice Cream {Instant Soft Serve Ice Cream with No Ice Cream Maker!} »      Trackbacks   Small Batch Bakery Style Chocolate Chip Cookies Recipe says:February 4, 2019 at 9:00 am […] my recipe for Paleo Cinnamon Raisin Noatmeal Cookies on Healthy Sweet Eats has a base of almond meal and shredded […] Reply Chewy Cinnamon Pecan Brown Butter Oatmeal Cookies says:June 10, 2019 at 9:00 am […] Paleo Cinnamon Raisin Noatmeal Cookies […] Reply Back to School Lunch Ideas – An Edible Mosaic™ says:August 23, 2019 at 9:01 am […] Paleo Cinnamon Raisin Noatmeal Cookies […] Reply Molasses Crinkles Cookies (Chewy Molasses Cookies) says:December 3, 2019 at 9:13 pm […] Paleo Cinnamon Raisin Noatmeal Cookies […] 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

Cakes

Low Carb Shortcake (Gluten Free Biscuits)

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Home » Cakes » Low Carb Shortcake (Gluten Free Biscuits) Low Carb Shortcake (Gluten Free Biscuits) July 12, 2018 By Sarah 4 Comments Jump to Recipe For the strawberry shortcake lovers, this Low Carb Shortcake (Gluten Free Biscuits) will become your new favorite dessert! They have a fluffy crumb, great biscuit texture, and subtle hint of sweet vanilla-almond flavor.   How to Make Shortcake Biscuits  Ingredients in These Low Carb Shortcake (Gluten Free         Biscuits):   Almond flour Stevia packets Pure vanilla extract Pure almond extract  Steps:  Making shortcake biscuits is easy and very similar to making drop biscuits: Whisk together all the dry ingredients; in this recipe this includes the almond flour, baking powder, salt, and stevia. Use a fork to cut the fat (here, the butter and cream cheese) into the dry ingredients until it looks crumbly. Stir in any flavorings (I used vanilla and almond extracts), and then stir in the wet ingredients (usually egg or dairy, such as milk or cream). Drop the dough onto a prepared baking sheet and bake!                        Above: Gluten Free Shortcake with Easy Peach Topping recipe here!  Using Cream Cheese in Low Carb and Keto Baking    In low carb and keto baking, cream cheese is used for both improved texture and flavor. Here,   cream cheese acts as a binding agent so these Gluten Free Shortcake Biscuits don’t crumble   apart. Additionally, it adds a very slight tangy flavor, similar to a cheese pastry.  Other Gluten Free Desserts:   The Best Paleo Cinnamon Roll for One from An Edible Mosaic Paleo Maple Glaze Donuts from Savory Lotus Low Carb Keto Vanilla Almond Yellow Butter Cake from Healthy Sweet Eats The Best Gluten Free Brownies from Texanerin Soft and Chewy Cacao Butter Paleo Chocolate Chip Cookies from Healthy Sweet Eats Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! Low Carb Shortcake (Gluten Free Biscuits) PRINT RECIPE PIN RECIPE These gluten free biscuits have a fluffy texture and subtle hint of sweet vanilla-almond flavor; they’re perfect for making into fruit shortcake!     Ingredients     1 cup (112 g) almond flour 1 teaspoon baking powder ¼ teaspoon salt 1 packet (1 g) stevia 2 tablespoons unsalted butter, chilled and diced 2 oz (57 g) cream cheese, chilled and diced ½ tablespoon pure vanilla extract ½ teaspoon pure almond extract (or more vanilla extract) 1 large egg, lightly beaten         Instructions   Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner. 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 then cut in the cream cheese until combined. Use a fork to mix in the vanilla and almond extracts, and then the egg. Divide the dough into 4 equal portions and scoop each onto the prepared baking sheet. Bake until golden on the bottom, about 20 minutes. Serve warm or at room temperature. Use these biscuits to make strawberry shortcake (or any kind of fruit shortcake)!  Nutrition    Serving Size: 1 biscuit   Calories: 282  Sugar: 2   Sodium: 650   Fat: 26     Saturated Fat: 8  Trans Fat: 0   Carbohydrates: 8   Fiber: 3  Protein: 15     Cholesterol: 97 Disclosure: This post contains Amazon affiliate links to products we believe in, which means that even though it doesn’t cost you anything extra, Healthy Sweet Eats will receive a small amount of money from the sale of these items. « 5 Minute Low Carb Mixed Berry Nice Cream {Instant Soft Serve Ice Cream with No Ice Cream Maker!} Gluten Free Shortcake with Easy Peach Topping »     Comments Nichole                                                                            February 02, 2020 at 2:02 am The BEST low carb shortcake! No eggy taste…rich and buttery…perfect for my favorite strawberry shortcake dessert. THANK YOU!!! Reply     Trackbacks   Low Carb Biscuits Recipe {Red Lobster Cheddar Bay Biscuits Copycat} says:August 22, 2018 at 2:40 pm […] Low Carb Shortcake (Gluten Free Biscuits – For Making Strawberry Shortcake) from Healthy Sweet Eats […] Reply The Best Keto Bread Recipe (Low Carb and Paleo Bread) says:September 7, 2018 at 8:00 am […] Low Carb Shortcake (Gluten Free Biscuits) from Healthy Sweet Eats […] Reply “Wheat” Keto Bread Recipe with Yeast – An Edible Mosaic™ says:February 12, 2020 at 9:00 am […] Shortcake or Sweet Biscuits Recipe (Gluten Free; Low Carb; Keto) […] 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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