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Home » Frozen Treats » 5 Minute Low Carb Mixed Berry Nice Cream {Instant Soft Serve Ice Cream with No Ice Cream Maker!} 5 Minute Low Carb Mixed Berry Nice Cream {Instant Soft Serve Ice Cream with No Ice Cream Maker!} July 5, 2018 By Sarah 4 Comments Jump to Recipe 5 Minute Low Carb Mixed Berry Soft Serve Nice Cream makes it so that any time an ice cream craving hits, you can have a delicious low-carb alternativ I’m a firm believer that with a little creativity, just about anything can be re-made into a low-carb version of itself that tastes just as good, if not better, than the original. And usually, the remake is healthier too, and full of real-food ingredients. This 5 Minute Low Carb Mixed Berry Soft Serve Nice Cream is the perfect example of that! How to Make Instant Ice Cream in 5 Minutes   Frozen fruit is the secret ingredient that lets you blend up ice cream almost instantly (ok not exactly instantly, but if you give me 5 minutes, I’ll give you a pretty fabulous ice cream!). Frozen bananas are a popular choice for making a quick ice cream-like treat, but I love using berries to keep it lower in carbs. 5 Minute Low Carb Mixed Berry Soft Serve Nice Cream uses frozen berries as the base, and is blended up with grass-fed heavy whipping cream for a texture that’s rich and creamy just like the real thing. How to Make Ice Cream Without an Ice Cream Maker If you use chopped frozen fruit as the base, you can blend it up with liquid in a food processor or blender. For the smoothest consistency, use a high-speed blender (I love my Vitamix). How to Make Healthy Ice Cream (aka Nice Cream) One of the easiest ways to make healthy ice cream is to use frozen fruit as the base. Instead of a custard base (made from dairy, eggs, and sugar), you’re getting the nutrients from fruit. I find that fruit like banana, berries, mango, pineapple, etc. blend up better than citrus fruits, or something like apple. How to Make Low-Carb Ice Cream Omitting the sugar-heavy custard base of regular ice cream helps to keep this low-carb. Be mindful of what liquid you use; many juices can be high in sugar. For this 5 Minute Low Carb Mixed Berry Soft Serve Nice Cream, I opt for grass-fed heavy whipping cream, which ads healthy fats. Also, choose your sweetener wisely. Honey and maple syrup are delicious choices, but if you want to keep things low-carb, stevia may be a better option. Playing with the Flavors of This 5 Minute Low Carb Mixed Berry Soft Serve Nice Cream   You can change the flavor profile by doing any of the following: Swapping out the berries for another kind of fruit (or using only one type of berry instead of a mix like I did) Using a different liquid (I’ve also used green tea for a sorbet-like treat, or unsweetened canned coconut milk) Using a different sweetener; if stevia isn’t your thing, go with honey, maple syrup, agave nectar, simple syrup, etc. Other Instant Ice Cream Recipes:   Easy No-Churn Mango Lassi Frozen Yogurt from Healthy Sweet Eats Raspberry Coconut Ice Cream from Vegan Family Recipes Peanut Butter Banana Ice Cream from Pinch of Yum 3-Minute Easy Cherry Chocolate Sorbet from An Edible Mosaic 5 Minute Low Carb Mixed Berry Nice Cream {Instant Soft Serve Ice Cream with No Ice Cream Maker!} PRINT RECIPE PIN RECIPE For this nice cream recipe, frozen berries are blended up with grass-fed heavy whipping cream for a texture that’s rich and creamy just like real ice cream.        Ingredients   1 ½ cups frozen mixed berries (such as strawberries, blueberries, blackberries, raspberries, etc.) 5 tablespoons grass-fed heavy whipping cream (or unsweetened canned coconut milk) 1 to 2 (1g) packets stevia ½ teaspoon pure vanilla extract 1 pinch sea salt          Instructions Add all ingredients to a high-speed blender and process until smooth, tamping down as necessary. Start with 1 packet of stevia and add more if desired. Serve immediately.      Nutrition   Serving Size: ½ of recipe Calories: 179 Sugar: 9 Sodium: 90 Fat: 12 Saturated Fat: 8 Trans Fat: 0  Carbohydrates: 14  Fiber: 3     Protein: 1    Cholesterol: 50 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! 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. « Paleo Cinnamon Raisin Noatmeal Cookies Low Carb Shortcake (Gluten Free Biscuits) »   Trackbacks     Low Carb Raspberry Crisp Recipe – Keto Fruit Dessert Recipe says: August 13, 2018 at 8:01 am […] 5 Minute Low Carb Mixed Berry Nice Cream from Healthy Sweet Eats […] Reply Low Carb Corn Dog Bites Recipe (Kid Friendly Keto Snack) says: August 27, 2018 at 8:01 am […] 5 Minute Low Carb Mixed Berry Nice Cream (Instant Soft Serve Ice Cream with No Ice Cream Maker) from Healthy Sweet Eats […] Reply Sugar Free Strawberry Jam Recipe – An Edible Mosaic™ says: May 13, 2019 at 9:00 am […] 5 Minute Low Carb Mixed Berry Nice Cream […] Reply Easy Keto Vanilla Milkshake Recipe – The Keto Queens says: May 22, 2019 at 8:01 am […] 5-Minute Low Carb Mixed Berry Nice Cream […] 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

Home » Breakfast » 5-Minute Cinnamon-Pecan “Baked” Breakfast Apple 5-Minute Cinnamon-Pecan “Baked” Breakfast Apple October 15, 2015 By Sarah 2 Comments Jump to Recipe This 5-Minute Cinnamon-Pecan “Baked” Breakfast Apple is the perfect healthy autumnal breakfast. As days shorten the air takes on a crisp chill and the splendor of fall’s beauty sets in; my mind slowly relaxes. Autumn puts me at ease and no matter where I am in the world, makes me feel like I’m home. Fall mornings are full of peace and solitude for me, and I often find them to be the most productive part of my day. A steaming cup of coffee in hand, sitting on the balcony in the early morning air, wrapped in a cozy sweater with a notepad to jot down the day’s tasks is my happy place. Mornings like these call for something to warm me from the inside out. Something hearty but not heavy, and full of autumnal flavor. I can’t think of anything better than a perfectly ripe sweet and juicy apple; it tastes like fall itself. Add cinnamon and pecans and it is pure bliss. I don’t think this needs any added sweetener at all, but if you like things a little on the sweeter side, you could always add a sprinkle of stevia or a drizzle of honey or maple syrup. 5-Minute Cinnamon-Pecan “Baked” Breakfast Apple PRINT RECIPE PIN RECIPE This 5-Minute Cinnamon-Pecan “Baked” Breakfast Apple is the perfect healthy autumnal breakfast.     Ingredients       1 large or 2 small-medium sweet apples, cored and chopped (about 2 cups chopped apple; I used Acey Mac apples) 3 tablespoons water ⅛ teaspoon cinnamon, plus more to sprinkle on top 4 tablespoons yogurt, any kind you like (I used low-fat, plain unsweetened yogurt) 2 tablespoons pecans, toasted and chopped         Instructions   Stir the chopped apple, water, and cinnamon together in a microwave-safe bowl; microwave until the apples are tender (about 3 minutes at 100% using a 1000W microwave). Use potholders to remove the bowl, then top with the yogurt, pecans, and a sprinkle of cinnamon. Serve.    NOTES   Stovetop Version: If the microwave isn’t your thing, you could also cook this on the stovetop. Instead of microwaving, just add the apple, water, and cinnamon to a small skillet over medium heat and cook until starting to soften, stirring occasionally and adding more water as necessary.    Nutrition Serving Size: 1 “baked” apple  Calories: 323   Sugar: 28  Sodium: 50 Fat: 11   Saturated Fat: 1  Trans Fat: 0   Carbohydrates: 37 Fiber: 6   Protein: 5   Cholesterol: 5 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « The Best Pumpkin Spice Mug Cake for One Chocolate Peanut Butter Tiramisu »           Trackbacks   Eat up! The truth about nuts and seeds | The Fitness Grapevine says:May 23, 2016 at 10:10 am […] Pecan Apple Breakfast […] Reply Keto Apple Crisp – Healthy Sweet Eats says:October 31, 2019 at 4:00 am […] I make a pretty mean apple crumble. Baked apples are also one of my specialties, and I make a quick 5-Minute Cinnamon Pecan “Baked” Breakfast Apple for busy […] 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

Home » Frozen Treats » 3-Ingredient Vanilla Peach Popsicles 3-Ingredient Vanilla Peach Popsicles July 9, 2015 By Sarah 4 Comments Jump to Recipe Cool off on a hot day with these all-fruit 3-Ingredient Vanilla Peach Popsicles! There’s a reason popsicles are so popular. On a hot summer day, what could be better than getting in your fruit in frozen form? (Does anyone remember Twin Pops as a kid? Growing up in the 80’s/90’s they were a summertime mainstay. I know they were just frozen flavored sugar water, but boy were they refreshing. I wonder if they’re even around still!) Anyway, I much prefer making my own pops instead of buying them because I get to put 100% fruit in them (and if you’re really adventurous, you can puree veggies in too!), and only add sweetener if the fruit needs it. With just three ingredients, these pops are a real celebration of peach. Don’t skip the vanilla and sea salt because they pull out the peachy flavor. 3-Ingredient Vanilla Peach Popsicles PRINT RECIPE PIN RECIPE Easy to make and super refreshing all-fruit pops! These are a celebration of peach.     Ingredients     2 medium-sized very ripe peaches, chopped and pitted (not peeled) ½ teaspoon pure vanilla extract 1 pinch sea salt         Instructions   Add all ingredients to a blender or food processor and process until completely smooth. Spoon the peach mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. (My molds are 2 ½ oz/75 ml and I got exactly 4 popsicles.) Gently tap the mold a couple times on a hard surface to help any air bubbles escape, then insert the sticks. Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out. Once unmolded, wrap each popsicle individually in plastic wrap and store in the freezer.       NOTES       Sweetness Level: The sweetness level of these popsicles will vary based on how        sweet your peaches are. Before serving, you may want to taste the peach            mixture and add honey or powdered stevia as desired.             Nutrition   Serving Size: 1 popsicle Calories: 62 Sugar: 13  Sodium: 291  Fat: .5  Saturated Fat: 0  Trans Fat: 0  Carbohydrates: 14  Fiber: 2  Protein: 1 Cholesterol:  Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « 10-Minute Blueberry Cheesecake Sorbet Dark Chocolate Mousse Cake »     Comments Heather @ Cook It Up Paleo                                                       July 11, 2015 at 1:56 am These look so delicious and easy! My family loves popsicles; will need to make these 🙂 Reply       Trackbacks   10 3-Ingredient Frozen Treats For A Hot Day! – Quick Palate says:March 16, 2016 at 6:29 am […] 10. Vanilla Peach Popsicle […] Reply 10 Refreshing Sugar-Free Popsicle Recipes | Living Chirpy says:June 9, 2016 at 12:28 am […] 4. 3-Ingredient Vanilla Peach Popsicles […] Reply Red White and Blue Popsicles (Aka Firecracker Popsicles or Bomb Pops) – An Edible Mosaic™ says:June 1, 2020 at 8:02 pm […] 3-Ingredient Vanilla Peach Popsicles […] 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

Home » Sauces and Condiments » 10-Minute No-Cook Mango Curd 10-Minute No-Cook Mango Curd June 11, 2015 By Sarah 8 Comments Jump to Recipe Give me 10 minutes and I’ll give you the best 10-Minute No-Cook Mango Curd with no added sugar! Sometimes life hands you waaaaay to many ripe mangoes at once. That’s when my 10-Minute No-Cook Mango Curd comes in handy. You can use mango curd the same way you’d use lemon (or any other fruit) curd. Spread on toast; stirred into yogurt or oatmeal; as a topping for pancakes, waffles, or crepes; or just enjoy this curd with a spoon the same way you’d eat pudding. The really great thing about this recipe is that it lets the flavor of sweet, fresh mango shine through. No other sweeteners are used because they just aren’t necessary if your mango is perfectly ripe. Another thing to love about this recipe is how easy it is to make; unlike every lemon curd I’ve ever made, this one doesn’t require any cooking. It gets a quick whir in a food processor and a little gelatin does the rest of the work for you. I’ll be sharing another mango recipe soon. Because as it happens, life recently handed me way too many mangoes. 😉 10-Minute No-Cook Mango Curd PRINT RECIPE PIN RECIPE The flavor of sweet, fresh mango shines through in this quick and easy 10-minute recipe.     Ingredients 2 tablespoons cold water 1 ½ teaspoons powdered gelatin ½ cup (120 ml) boiling water 2 medium-large ripe mangos, peeled, pitted, and chopped ½ teaspoon pure vanilla extract ⅛ teaspoon fine sea salt         Instructions   Add the cold water to a small bowl and sprinkle the gelatin on top; give it a stir to combine and let it sit until the water is absorbed, about 1 minute. Add the boiling water and stir to dissolve the gelatin. Set aside for now. Puree the mango, vanilla, and salt in a food processor or blender; once smooth, add the dissolved gelatin and pulse a couple times to combine. Transfer the mixture to a bowl, cover, and refrigerate overnight. Add the curd to a food processor or blender and process until smooth. Serve or store covered in the fridge for up to 1 week.             Nutrition   Serving Size: 2 tablespoons Calories: 11 Sugar: 2  Sodium: 29  Fat: 0  Saturated Fat: 0   Trans Fat: 0   Carbohydrates: 3   Fiber: 0   Protein: 0     Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! «  Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt Mango Mousse  »     Comments Becky Winkler (A Calculated Whisk)                                 June 12, 2015 at 1:48 pm A no-cook curd–so cool! I have one big, ripe mango that was destined for guacaamole, but might end up in this curd instead :). Reply Molly                                                                              March 19, 2016 at 11:50 pm Would this be suitable for a wedding cake filling? I’m making a cake for a beach wedding and it needs to be a tropical filling. Just wondering how this would hold up. I like that there are no eggs or dairy that could spoil. Reply faith                                                                                 March 21, 2016 at 4:04 pm Molly, I haven’t tried it as cake filling, but I think it could work. I would recommend using more gelatin so the curd sets a bit stiffer (maybe double or even triple the amount of gelatin). If you play around with it, let me know how it goes! Reply Brija Ablard                                                              November 10, 2018 at 4:28 pm Hi …. I would like to make this recipe as a healthy Christmas gift. Do you know how long it will stay good if kept in fridge. Many thanks Reply faith                                                                            November 12, 2018 at 8:29 pm Brija, This would be lovely as a healthy Christmas gift! I found it stays good about 5 to 7 days stored in the fridge. Reply Tammy Kowzun                                                         December 05, 2018 at 2:16 am What is the actual measurements for the mango Reply faith                                                                        December 05, 2018 at 2:54 am Tammy, I didn’t weigh or measure the mangoes for this recipe. The beauty of this recipe (and cooking in general, as opposed to baking) is that it has a little more leeway and isn’t as much of an exact science. I used Tommy Atkins mangoes for this recipe, and both were medium-large in size (and each one yielded about 1 cup of mango puree). If your mangoes are on the smaller side, I would probably go with three. I hope this helps! Reply Trackbacks […] 25. 10-Minute No-Cook Mango Curd […] Reply42 Mango Recipes You Need to Try | Paleo Grubs says:October 10, 2015 at 5:20 pm   Leave a Reply Your email address will

Home » Cookies » Vanilla-Almond Shortbread Cookies Vanilla-Almond Shortbread Cookies December 15, 2014 By Sarah 22 Comments Jump to Recipe Let’s talk shortbread for a quick minute. Shortbread has two very distinctive characteristics; how short (i.e., dry and crumbly) it is, and its rich buttery flavor. These Vanilla-Almond Shortbread Cookies have both of those features. Take note, because the flavor of butter is very pronounced in these cookies, this is not the time to cheap out – you want to go for the good stuff! When this shortbread literally melts in your mouth you’ll be glad you did. In addition to their deep buttery flavor, these cookies have a subtle hint of both vanilla and almond, which makes them beautifully scented and a bit more special than your average shortbread. These cookies keep well for up to a week, so they’re the perfect thing to keep on hand for sharing with friends who unexpectedly pop by for a cup of coffee or tea, plus they make a really pretty addition to a paleo-friendly cookie platter. Vanilla-Almond Shortbread Cookies ★★★★★ PRINT RECIPE PIN RECIPE Rich, buttery vanilla and almond-scented cookies with only 104 calories and 1 gram of sugar per 3-cookie serving.     Ingredients 4 tablespoons unsalted grass-fed butter, slightly softened (See Note) ¾ teaspoon pure vanilla extract 1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note) 1/16 teaspoon fine salt 1 cup (115 g) almond flour 15 thin almond slices, for topping (optional)         Instructions   Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner. Beat together the butter, vanilla, stevia, and salt in a medium bowl until smooth. Stir in the almond flour. Scoop the dough out and roll into 2 teaspoon-sized balls. Arrange the balls on the prepared baking sheet about 1 to 2 inches apart, and use the palm of your hand to slightly flatten each ball. If desired, lightly press 1 thin almond slice into the top of each cookie. Bake until the cookies are a very light golden color on the bottom, but are still sandy colored on top, about 11 to 13 minutes, rotating the tray once. Cool completely on the tray before removing; store in an airtight container at room temperature for up to 1 week.     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. Vegan Option: For a vegan version, use coconut oil instead of butter.   Nutrition   Serving Size: 3 cookies  Calories: 104  Sugar: 1  Sodium: 29  Fat: 21  Saturated Fat: 7  Trans Fat: 0  Carbohydrates: 5  Fiber: 2  Protein: 5  Cholesterol: 48 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « 5-Ingredient Chocolate-Coconut Mousse Dark Chocolate Peppermint Brownies »     Comments Jane                                                                                     November 22, 2015 at 1:38 pm could I use the teaspoons of sugar instead of the stevia? I am making them for a small child. I would rather use sugar. Reply faith                                                                                       November 23, 2015 at 9:05 pm Jane, I haven’t tried this recipe using sugar instead of the stevia, but I think it should work fine here. Let me know how it goes if you decide to give it a try! Reply Myra                                                                                          July 28, 2016 at 1:51 am Can i use honey or maple syrup instead of stevia? Im worried about the texture. If I can, how much should i use? Reply faith                                                                                         August 19, 2016 at 6:14 pm Myra, I haven’t tried this recipe using honey or maple syrup. It may work, but it will definitely change the texture of the dough (you’d probably need about 3 tablespoons of honey or maple syrup), and the dough might be a little too liquidy, so as a result you may need to increase the almond meal. Another option may be coconut sugar. Let me know how it goes if you decide to experiment with the recipe! Reply Nikolai                                                                                    April 28, 2017 at 1:19 am Used this raw as a layer in a Hashimoto’s almond chocolate cake I made for someone. Absolutely delicious and a perfect compliment to the chocolate! Reply Jayden Raines                                                                  September 19, 2017 at 6:27 pm How many does this recipe make?   Reply faith                                                                                  September 26, 2017 at 3:28 pm Jayden, This recipe yields 15 cookies, and

Home » Cookies » Soft Hazelnut Mocha Cookies Soft Hazelnut Mocha Cookies December 15, 2014 By Sarah 2 Comments Jump to Recipe It seems like at any given time I have at least a couple very ripe bananas sitting on my counter. Truthfully, there’s only so much banana bread a girl can eat. Ripe bananas are also fabulous in smoothies (and in Chocolate Chip Banana Cookie Dough Truffles), but their use doesn’t stop there…they also make a great natural sweetener for cookies! My favorite way to enjoy these cookies is after they’ve cooled just a couple minutes from the oven when they’re slightly crispy outside and gooey inside (but be careful not to burn your tongue!). You can store them in an airtight container layered between parchment paper for up to two days at room temperature, but these cookies tend to get very soft. If I have any leftover I prefer to store them in the fridge and let them sit at room temperature for about five minutes before serving, which keeps them chewy. Do you have a favorite recipe to use up super ripe bananas?              Soft Hazelnut Mocha Cookie    Author: Fai                          Total Time: 35 min               Yield: About 24 cookies 1x PRINT RECIPE PIN RECIPE Hazelnut, chocolate, and coffee pair beautifully in these soft, gooey cookies.     Ingredients     4 tablespoons unsalted grass-fed butter, softened slightly (or coconut oil) 1 medium very ripe banana, mashed 1 teaspoon pure vanilla extract 1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note) 1 cup (3 ½ oz/110 g) hazelnut meal 1 teaspoon instant espresso powder ¼ teaspoon baking soda ⅛ teaspoon fine salt 2 oz (55 g) bittersweet chocolate, chopped (about ½ cup chopped)              Instructions   Preheat the oven to 350F; line 2 large baking sheets with parchment paper or silpat liners. Cream together the butter and banana, and then stir in the vanilla and stevia. Stir in the hazelnut meal, espresso powder, baking soda, and salt, and then fold in the chopped chocolate. Scoop the dough into 1 tablespoon-sized balls and arrange them about 2 inches apart on the prepared baking sheets; use the palm of your hand to slightly flatten each cookie. Bake until the cookies are set and golden on the bottom, about 14 to 16 minutes, rotating the trays once halfway through. Cool the cookies completely on the trays before removing and serving. Store leftover cookies layered between parchment paper in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.       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.    Nutrition   Serving Size: 2 cookies  Calories: 145  Sugar: 4  Sodium: 125  Fat: 13 Saturated Fat: 5  Trans Fat: 0  Carbohydrates: 7  Fiber: 2 Protein: 2    Cholesterol: 20 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Maple Cinnamon Peanut Butter Blondies Cashew “Cream”»     Trackbacks   90+ Healthy Recipes for Breakfast, Lunch, Dinner & Dessert – Ari’s Menu says:January 26, 2015 at 3:56 pm […] Soft Hazelnut Mocha Cookies from Healthy Sweet Eats […] Reply 50+ Healthy Gluten Free Dessert Recipes (Refined Sugar Free too!) – Cupcakes & Kale Chips says:October 6, 2016 at 1:56 am […] Soft Hazelnut Mocha Cookies | 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

Home » Sauces and Condiments » Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce) Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce) November 19, 2018 By Sarah 5 Comments Jump to Recipe Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce) is sweet and tart with subtle notes of aromatic vanilla and piney rosemary. I have a confession; I don’t really like cranberry sauce along with my turkey on Thanksgiving (I know, that’s crazy, right?). But I LOVE cranberry sauce. For me, its uses go well beyond an accoutrement for turkey on Thanksgiving dinner; it’s the perfect thing to keep stashed in your fridge for the holiday season! This Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce) is easy to make, and wonderful for using any way you use jam. If you enjoy a sweet/tart flavor, I think you’ll love cranberry sauce. Homemade Cranberry Sauce   If you’ve never made homemade cranberry sauce before, you’re in for a pleasant surprise with this Rosemary Vanilla Cranberry Sauce. Most people don’t realize just how easy it is to make! Not only that, but you can decide what sweetener you want to use (such as honey, maple, stevia, etc.), and how you want to custom flavor your sauce. This Rosemary Vanilla Cranberry sauce has quite a unique flavor combination, making it festive and truly special. Ingredients in Homemade Cranberry Sauce:   In its most basic form, homemade cranberry sauce requires only: cranberries (fresh or frozen), liquid (such as water), and sweetener (like sugar). However, you can get as creative as you want with the flavors. For example, apple, orange, and pear are delicious additions. Also, herbs and spices can change the flavor profile; rosemary, thyme, black pepper, cinnamon, and vanilla are all fun ingredients to play with in cranberry sauce. Additionally, you can swap out the water for something more flavorful if you prefer, such as apple cider or orange juice. Lastly, one of the biggest benefits of making your own cranberry sauce is that you can use whatever sweetener you want to suit your dietary needs. How to Make Homemade Cranberry Sauce: One of the best things about cranberry sauce is how easy it is to make! Add all ingredients to a pot, bring to a boil, cover, and simmer until the berries burst and it forms a sauce. The length of time can vary based on the weather (temperature and humidity), but cranberry sauce usually takes about 10 minutes to cook. Cranberry Sauce FAQs:    How Do You Sweeten Homemade Cranberry Sauce?   You can use your favorite sweetener to sweeten homemade cranberry sauce! In the past, I’ve used all of the following with good results: sugar, maple syrup, honey, agave nectar, and coconut sugar. For this Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce), in order to keep the carbs down I use blend of erythritol + stevia, which works really well. The cooling effect of erythriol is lessened by stevia, and the bitterness of stevia is cut by the erythritol.  How Do You Thicken Cranberry Sauce?   Cranberries naturally contain a lot of pectin, which causes cranberry sauce to gel. To release the pectin, cook your cranberries until the cranberries burst (be sure to keep a lid on the pot to avoid a mess). You can continue cooking the sauce so the liquid evaporates off and it’s as thick as you like.  Is Cranberry Sauce Supposed to be Hot or Cold?   Cranberry sauce is typically served cold, like a jam.  How Long Does Homemade Cranberry Sauce Last?   I find that cranberry sauce keeps well stored in a covered glass container in the fridge for up to three weeks. After Thanksgiving, I use this Rosemary Vanilla Cranberry Sauce the same way I’d use any other jam!   What to Eat Cranberry Sauce With:   Turkey (of course!) Yogurt Noatmeal or oatmeal Vanilla ice cream Pudding or mousse Pancakes, waffles, French toast, or crepes Cheesecake or vanilla cake Toast Cheese (serve cranberry sauce on top of baked brie, or top crackers with cranberry sauce and goat cheese) Blend it into a smoothie Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce) PRINT RECIPE PIN RECIPE Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce) is sweet and tart with subtle notes of aromatic vanilla and piney rosemary.     Ingredients       2 cups fresh cranberries ¾ cup water 6 tablespoons granulated erythritol 1 pinch salt 14 drops liquid stevia ½ teaspoon pure vanilla extract 1 teaspoon minced fresh rosemary         Instructions   Add the cranberries, water, erythritol, and salt to a small-medium saucepan over medium heat. As soon as the liquid starts simmering, cover the pan and cook until the cranberries are burst and it has a jam-like consistency, about 8 minutes. (Watch it closely and turn the heat down if needed so it doesn’t boil over.) Use a fork to mash up the cranberries a bit. Turn off the heat and stir in the vanilla and rosemary. Store covered in the fridge for up to 3 weeks.    Nutrition Calories: 5   Sodium: 2   Carbohydrates: 1 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! «  5 Minute Low Carb Hot Chocolate Recipe Chocolate Rum Balls (Small Batch; Gluten Free) »      Trackbacks   15 Low Carb Holiday Party Foods (Perfect for Everyone!) says:December 14, 2018 at 9:00 am […] of cranberry and rosemary, right? To keep carbs down, you can omit the golden raisins and use my Low Carb Rosemary Vanilla Cranberry Sauce to make the cheese ball. Or go for a real classic flavor profile, a Cheddar Cheese […] Reply Easy Ranch Cheese Ball Recipe (Low Carb Appetizer) says:February 25, 2019 at 9:00 am […] Sugar-free jam or fruit sauce, such as Low Carb Rosemary Vanilla Cranberry Sauce […] Reply How To Make a Cheese Board – The Keto Queens says:April 5, 2019 at 8:00 am […] Rosemary Vanilla Cranberry Sauce (Low Carb Cranberry Sauce) […] Reply Wine and Cheese in Europe – The Keto Queens says:October 28, 2019 at 8:02 am […] cheese platter that also included a clove

Home » Candy » Red Velvet Freezer Fudge Red Velvet Freezer Fudge February 4, 2016 By Sarah 3 Comments Jump to Recipe Red Velvet Freezer Fudge whips up in just 10 minutes for an indulgent-tasting treat with a healthy secret ingredient: beet! I made fudge, I told Mike one day as he was just coming home from work. Want to try some? My grin must have been a little too broad, or he must have seen a devilish gleam in my eye (that only vegetables in dessert can bring out, lol!) because he took one look at me and then at the fudge and declined my offer flat, claiming to “not like fudge”. (Um, weirdo! Lol, kidding.) As they say, more for me. If your sweetie likes fudge and/or is open to new things, this really is the perfect Valentine’s Day dessert. It’s naturally red (thanks to beets!), packs a nice healthy dose of omega-6 and omega-9 fatty acids (because of the cacao butter), and has a deep, rich chocolatey aroma. Yum. I call this freezer fudge because it really should be kept in the freezer or fridge to keep from getting too soft. It has a perfect-for-eating fudgy consistency straight from the fridge. If you make beets for dinner one night, save half of one and make this! It was so addictively delicious I used a rubber spatula to get every last drop out of the blender to “lick the bowl”. It really was that good.       Red Velvet Freezer Fudge              Yield: 1 mini loaf pan (5 ¾ inches long by 3 inches wide by 2 inches deep); 10 servings 1x PRINT RECIPE PIN RECIPE Red Velvet Freezer Fudge whips up in just 10 minutes for an indulgent-tasting treat with a healthy secret ingredient: beet!     Ingredients     4 oz (115 g) cacao butter, melted and cooled slightly 6 tablespoons (90 ml) pure maple syrup 3 tablespoons unsweetened natural cocoa powder ½ of a medium-sized cooked beet (about 65 g), peeled 1 teaspoon pure vanilla extract 1 pinch sea salt 2 tablespoons stevia-sweetened chocolate chips, for topping         Instructions   Drape a piece of plastic wrap into a mini loaf pan (5 ¾ inches long by 3 inches wide by 2 inches deep) so the inside is completely covered. Add all ingredients except the chocolate chips to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary. Pour the mixture into the prepared pan. Cover with plastic wrap and put it into the freezer for 15 minutes. Sprinkle the chocolate chips on top. Freeze until the fudge is set, about 2 to 4 hours. Store wrapped in the fridge for up to 5 days or in the freezer for up to 2 weeks.       Notes Using a Regular (Instead of High-Speed) Blender: I haven’t tried this using a regular blender (or food processor) so I don’t know for sure how well it would work. Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.    Nutrition   Serving Size: 1/10 of recipe  Calories: 242  Sugar: 8  Sodium: 23  Fat: 23 Saturated Fat: 13  Trans Fat: 0  Carbohydrates: 11   Fiber: 1  Protein: 0 Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! «  Avocado Almond Pound Cake Low-Carb No-Bake Buttermint Cheesecake Mousse »     Comments Sunny                                                                              November 13, 2016 at 11:48 am Hello, I am very interested in making your desert. I am not able to buy Cacao Butter. Can I substitute it with something else? Maybe coconut oil? Thank you Reply faith                                                                                      November 16, 2016 at 4:47 pm Sunny, I haven’t experimented with this recipe using something in place of the cacao butter, but my best guess would be that something like coconut butter or coconut manna may work well. If you give it a try, please let me know how it goes! Reply     Trackbacks   […]  Homemade Borscht Recipe (Russian-Style Beet Soup) says:October 19, 2018 at 12:15 am Red Velvet Freezer Fudge from 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