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Home » Cakes » Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting June 20, 2019 By Sarah 1 Comment Jump to Recipe Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting are light, fluffy, and deeply chocolaty with a slightly tangy, rich, and creamy frosting. Some foods just sound so decadently naughty that the name alone makes you want to devour them (or at least intrigues you!). Fried mac and cheese, fully loaded mashed potatoes, chocolate caramel peanut butter cheesecake, croissant French toast casserole, to name just a few. But not all indulgent-tasting foods are unhealthy! These Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting have a light, fluffy crumb with deep chocolate flavor. The frosting is creamy with a slight tang, and the perfect accompaniment to the rich chocolate cupcakes. And the best part is, each frosted cupcake has just 3g net carbs per serving! Jump to: The Difference Between Devil’s Food Cake and Chocolate Cake The Best Low Carb Devil’s Food Cake Recipe Devil’s Food Cake Frosting More Low Carb Cake Recipes to Try Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting The Difference Between Devil’s Food Cake and Chocolate Cake The Best Low Carb Devil’s Food Cake Recipe Devil’s Food Cake Frosting More Low Carb Cake Recipes to Try Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting The Difference Between Devil’s Food Cake and Chocolate Cake   There are so many variations on chocolate cake, it’s hard to keep them all straight! When you think of Devil’s Food, what do you think of? For me, it’s a super dark chocolate cake (I guess I associate it with a black heart or something, lol!). According to Huffpost, Devil’s Food Cake is more deeply chocolaty and a bit fluffier than regular chocolate cake. This is because Devil’s Food uses cocoa powder (instead of melted chocolate) and has a little more baking soda added. The Best Low Carb Devil’s Food Cake Recipe   This recipe is a low carb version of a classic Devil’s Food Cake. I use a combination of Swerve Confectioners and stevia glycerite as the sweeteners. I find that stevia helps reduce the “cooling effect” that erythritol (which is in Swerve Confectioners) can have. Additionally, erythritol helps minimize stevia’s bitter aftertaste. For the dry ingredients in this recipe, I use a combination of almond flour with a touch of coconut flour. Cocoa powder also acts as a dry ingredient here, in addition to providing deep chocolate flavor. Like a classic Devil’s Food, I used a touch more baking soda in this recipe than normal to help make the cake fluffy.   Devil’s Food Cake Frosting   When it comes to choosing frosting for this cake, the sky is the limit, and you can go with whatever your personal preference is. If you don’t want to make Crème Fraiche Frosting, here are a few more delicious low carb frosting recipes: Vanilla Cream Cheese Frosting (aka Cheesecake Frosting) Chocolate Frosting Vanilla Buttercream Crème Fraiche Frosting I used crème fraiche as the base of my frosting because I like the subtle tang that it adds. I find that crème fraiche frosting is similar to cream cheese frosting, but with slightly more of a bright, tangy flavor. Additionally, I find that crème fraiche frosting doesn’t set as stiff as cream cheese frosting. Pro Tip: I recommend storing these frosted cupcakes in the fridge until about 10 minutes before serving because the frosting is quite soft at room temperature. What Can I Substitute for Crème Fraiche? If you can’t find crème fraiche, you can use the same amount of sour cream. However, the end result will be slightly tangier if you use sour cream. Alternatively, you can make homemade crème fraiche with heavy cream and buttermilk.  More Low Carb Cake Recipes to Try Carrot Cake German Chocolate Cake Vanilla Almond Yellow Butter Cake Flourless Chocolate Cake with Fudgy Chocolate Frosting Red Velvet Cake   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 Devil’s Food Cake Cupcakes with Crème Fraiche Frosting ★ ★ ★ ★ ★                               Total Time: 55 minute                Yield: 12 cupcakes PRINT RECIPE PIN RECIPE Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting are light, fluffy, and deeply chocolaty with a slightly tangy, rich, and creamy frosting.     Ingredients         Devil’s Food Cupcakes:   6 tablespoons unsalted butter (at room temperature) ⅔ cup Swerve Confectioners 2 large eggs ½ cup water ¼ cup heavy whipping cream 1 ½ teaspoons pure vanilla extract ½ teaspoon instant espresso powder (dissolved in 1 teaspoon boiling water) ¼ teaspoon stevia glycerite 1 cup almond flour ½ cup unsweetened cocoa powder (natural, not Dutch-processed) 2 tablespoons coconut flour ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt   Crème Fraiche Frosting:   ½ ounce organic cacao butter (melted) 4 tablespoons unsalted butter (at room temperature) ¼ cup crème fraiche 1 pinch salt ½ teaspoon vanilla bean paste ¾ cup Swerve Confectioners         Instructions             For the cupcakes, preheat the oven to 325F and line a muffin tray with 12 paper liners. Cream together the butter and Swerve Confectioners in a large bowl, and then beat in the eggs, water, heavy whipping cream, vanilla, dissolved espresso powder, and stevia glycerite. Whisk together the almond flour, cocoa powder, coconut flour, baking soda, baking powder, and salt in a medium bowl. Stir the dry ingredients into the wet and let the batter rest for 2 minutes. Divide the batter into the lined muffin wells. Bake until a wooden pick inserted in the center of a cupcake comes out clean or with just a couple crumbs, about 25 minutes. Cool completely before frosting. For the frosting, mix the butter and crème fraiche into the melted, still warm cacao butter. Stir in

Home » Cakes » Starbucks Cranberry Bliss Bars Copycat Recipe Starbucks Cranberry Bliss Bars Copycat Recipe December 18, 2019 By Sarah 1 Comment Jump to Recipe This paleo Starbucks Cranberry Bliss Bars Copycat recipe features a vanilla and orange cake that’s studded with cranberries and topped with a rich coconut frosting. I’ve only joined the ranks of citrus-loving dessert folk in the last couple years. Before that, I wouldn’t be caught dead with things like Lemon Meringue Pie, Orange Chiffon Cake, Lime Meltaways, and even Starbucks Cranberry Bliss Bars on any dessert plate of mine. I don’t know how it happened, but now I can tolerate just about any citrusy treat you want to send my way. And I’ll even go out of my way to indulge in some of them, like those Starbucks bars. So I figured instead of treating Cranberry Bliss Bars an indulgence, why not remake them into something nourishing? When I was originally developing this recipe, I was aiming more for bars rather than cake. However, it came out cake-like and was so darn good I had to share it as-is. Do you ever eat cake for breakfast? Confession: this cake may have been my breakfast a couple days this week. Jump to: The Best Paleo Starbucks Cranberry Bliss Bars Copycat Recipe Cranberry Bliss Bars FAQs More Healthy Cranberry Baked Goods Recipes to Try Starbucks Cranberry Bliss Bars Copycat The Best Paleo Starbucks Cranberry Bliss Bars Copycat Recipe Cranberry Bliss Bars FAQs More Healthy Cranberry Baked Goods Recipes to Try Starbucks Cranberry Bliss Bars Copycat The Best Paleo Starbucks Cranberry Bliss Bars Copycat Recipe 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. Cranberry Bliss Bars FAQs   What is in Starbucks Cranberry Bliss Bar?   Starbucks describes their Cranberry Bliss Bar as follows: “A blondie cake base topped with sweet cream cheese icing, tart dried cranberries and white orange drizzle.” And according to their website, the ingredient list includes the following: Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid] Brown Sugar Cream Cheese [Pasteurized Milk And Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum], Butter [Cream] White Confectionary Coating [Sugar, Palm Kernel And Palm Oils, Whey Powder, Nonfat Milk Powder, Soy Lecithin (Emulsifier), Natural Flavor, Vanilla] Cranberries [Cranberries, Sugar, Sunflower Oil] White Confectionary Coating [Sugar, Palm Kernel And Palm Oils, Whey, Nonfat Milk, Soy Lecithin, Pure Vanilla] Egg Icing Sugar [Sucrose, Maltodextrin] Ginger [Ginger, Cane Sugar] Canola Oil Palm Oil Salt Sugared Orange Peel [Orange Peel, Sugar And Orange Oil] Cornstarch Vanilla Extract Water Coconut Oil Maltitol Maltitol Syrup Baking Powder [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate] Leavening [Sodium Bicarbonate] Soy Lecithin Do Cranberry Bliss Bars Need to be Refrigerated? You can keep Cranberry Bliss Bars at cool room temperature (around 70F) for up to 2 days. After that, store them covered in the fridge for up to 3 days more. Can you Freeze Starbucks Cranberry Bliss Bars? Yes! This recipe freezes quite well for up to 2 months. Pro Tip: To freeze these bars, arrange them in a freezer-safe container layered between parchment paper. More Healthy Cranberry Baked Goods Recipes to Try Cranberry Pumpkin Pie Spice Seed and Nut Bars Paleo Cranberry Orange Walnut Bread Low Carb Cranberry Almond Cookies 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 Starbucks Cranberry Bliss Bars Copycat PRINT RECIPE PIN RECIPE This paleo Starbucks Cranberry Bliss Bars Copycat recipe features a vanilla and orange cake that’s studded with cranberries and topped with a rich coconut frosting.     Ingredients               Cake: 2 cups almond flour ¼ cup arrowroot starch ½ cup coconut sugar ½ teaspoon salt ½ teaspoon baking soda ¼ teaspoon ground mahlab (optional) ¼ cup unsweetened dried cranberries (chopped) ¾ cup full-fat unsweetened canned coconut milk 2 large eggs 2 teaspoons pure vanilla extract 2 teaspoons freshly-grated orange zest      Coconut Butter Frosting: ½ cup coconut butter (slightly softened) 3 tablespoons coconut oil (melted and cooled slightly) 2 tablespoons honey ½ teaspoon pure vanilla extract 1 pinch salt      Topping: 2 tablespoons unsweetened dried cranberries (chopped)      Coconut Oil Glaze: 1 tablespoon coconut oil (melted and cooled slightly) 1 teaspoon full-fat unsweetened canned coconut milk ¼ teaspoon honey ¼ teaspoon fresh lemon juice         Instructions             For the Cake:   Preheat the oven to 350F. Line an 8 by 8-inch pan with 2 pieces of parchment paper so that it hangs over the sides. Whisk together the almond flour, arrowroot starch, coconut sugar, salt, baking soda, mahlab (if using), and cranberries in a large bowl. Whisk together the coconut milk, eggs, vanilla extract, and orange zest in a small bowl. Pour the wet ingredients into the dry all at once and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 24 to 26 minutes. Cool completely before frosting.           For the Frosting:   Beat together all ingredients until smooth. Refrigerate until the mixture is slightly stiffened, about 6 to 8 minutes, and then beat again until fluffy. Spread onto the cooled cake and immediately sprinkle on the cranberry topping (if using). Refrigerate until the frosting stiffens a bit, about 10 minutes.        For the Glaze:   Whisk together all ingredients. Refrigerate a few minutes until the mixture stiffens slightly, then whisk again and drizzle the glaze on top of the cake. Let the glaze set before serving.           To Store: Store leftovers at cool room temperature, or wrapped in the fridge because the frosting will melt at warm room

Home » Candy » Chocolate Covered Cherries Recipe Chocolate Covered Cherries Recipe February 27, 2020 By Sarah 6 Comments Jump to Recipe This Chocolate Covered Cherries recipe pairs juicy sweet cherries and dark chocolate with no added sugar, and whips up in just 10 minutes! As a kid growing up, my mom would buy Cordial Cherries for my sister and I around the holidays. I liked them in a “they’re chocolate and I’m not going to waste them” type of way. (I was more of a Reese’s peanut butter cups kind of girl.) But on the other hand, my sister adored Cordial Cherries! She could down half a box in a single sitting, leaving all of us wondering where she put it, lol. When you’re a kid, you don’t really care so much about a sugar crash. However, as an adult, I find the desire to avoid a sugar crash is a huge motivator to avoid things that will induce it. As much as I enjoy Cherry Cordials in a nostalgic way, I generally avoid them just to avoid the subsequent crash. Enter these healthy treat. With no added sugar, this recipe is great anytime a chocolate craving strikes. Don’t wait until the holidays to make them! Jump to: The Best Healthy Chocolate Covered Cherries Recipe Chocolate Covered Cherries FAQs More Fruity Chocolate Desserts Chocolate Covered Cherries The Best Healthy Chocolate Covered Cherries Recipe Chocolate Covered Cherries FAQs More Fruity Chocolate Desserts Chocolate Covered Cherries The Best Healthy Chocolate Covered Cherries Recipe   Even though it looks elegant and impressive, this is one of the easiest recipes. Simply dip frozen cherries into melted dark chocolate! INGREDIENTS Wait for it…cherries and chocolate! This recipe uses frozen cherries and you can top them with a little flaky sea salt if you want. HOW TO MAKE CHOCOLATE COVERED CHERRIES Melt the chocolate Dip the cherries in melted chocolate. Place them on a tray lined with parchment paper so the chocolate can set. Devour! Chocolate Covered Cherries FAQs   What Are Chocolate Covered Cherries Called? They’re called Cherry Cordials or Cordial Cherries! These are cherries soaked in a sugar syrup (or sometimes liquor) that are coated with chocolate. Are Chocolate Covered Cherries Healthy? In general, like most candy, Chocolate Covered Cherries contain a lot of sugar. Unfortunately, this means they’re not the healthiest choice if you’re trying to limit your sugar intake. Additionally, regular (i.e., store-bought) Cordial Cherries also contain preservatives because they don’t use fresh cherries. However, this homemade version has no added sugar and no preservatives! I use 70% cacao dark chocolate to limit the sugar content from the chocolate. They’re a much healthier choice. How Do You Keep Chocolate Covered Strawberries From Sweating? A lot of people ask how to prevent chocolate covered strawberries from sweating. It’s the same concept as chocolate covered cherries! You can line a baking tray with paper towels and store the chocolate covered strawberries (or cherries) on top. The paper towels will help absorb the moisture. However, there’s really no way to prevent condensation from occurring. Pro Tip: I find that the best solution is to make these on the day you want to eat them. Luckily this recipe takes just 10 minutes! Can You Freeze Chocolate Covered Cherries? I don’t recommend freezing or refrigerating these because it will cause them to condense quite a bit.     More Fruity Chocolate Dessert   Fudgy Blueberry Orange Chocolate Cake with Dark Chocolate Avocado Ganache Skinny Raspberry Chocolate Cheesecake Milkshakes Paleo Keto Avocado Chocolate Pudding Parfait with Easy Berry Sauce for Two Healthy Dark Chocolate Fondue – Perfect with Strawberries! Chocolate Dipped Oranges Low Carb Overnight Black Forest Mocha Chia Seed Pudding Dark Chocolate Olive Oil Cake with Blueberries and Ginger 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 Chocolate Covered Cherries                                         Total Time: 10 minutes                 Yield: 10 servings  PRINT RECIPE PIN RECIPE This Chocolate Covered Cherries recipe pairs juicy sweet cherries and dark chocolate with no added sugar, and whips up in just 10 minutes!      Ingredients 3.5 ounces 70% cacao dark chocolate (chopped or broken into pieces) 20 frozen pitted sweet cherries Flaky sea salt (optional)         Instructions   Melt the chocolate in a microwave-safe bowl or in a double boiler. Dip a frozen cherry into the chocolate remove it with a fork, and let the excess chocolate run off. Place the cherry on a parchment paper-lined tray. Continue until all the cherries are dipped. If desired, sprinkle on a little bit of flaky sea salt before the chocolate sets. Serve them as soon as possible (I try to serve them within an hour of making them), to avoid the chocolate condensing too much.      Notes Net Carbs: 6g per serving (2 cherries) When you use frozen cherries, you have to dip the cherries while they’re still frozen. This recipe will also work with pitted fresh cherries. The chocolate will set almost immediately because the cherries are frozen. The flaky sea salt on top is optional. Alternatively, drizzle melted white chocolate on top for an elegant look. I prefer to make these about 10 minutes before I want to serve them. This gives the frozen cherry time to thaw, but it’s not long enough so that the chocolate has started to “sweat” (i.e., condense and release liquid) too much. I don’t recommend refrigerating or freezing Chocola Keywords: Chocolate Covered Cherries, Chocolate Covered Cherries Recipe Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Gluten Free Crepes Recipe Sugar Free Berry Sorbet Recipe » Comments Terri McReynolds                                                           

Home » Candy » Chocolate Chip Banana Cookie Dough Truffles Chocolate Chip Banana Cookie Dough Truffles December 15, 2014 By Sarah 2 Comments Jump to Recipe So, cookie dough. Sigh. For as long as I can remember, that has been one of the few things that I just can’t resist a swipe of, even though I know it’s completely taboo. Raw egg issues aside, cookie dough just isn’t something that most of us who are trying to eat healthier want to indulge in, even if it is something that we want to indulge in (or at least something we can’t resist!). Not to worry because I have all your chocolate chip cookie dough desires covered with my Chocolate Chip Banana Cookie Dough Truffles. Here I used mashed banana as both the cookie dough base and main sweetener. You will be able to taste the banana in the final result, but not in an in-your-face kind of way. Taste-wise these truffles actually are surprisingly similar to chocolate chip cookie dough, and texturally they’re also pretty darn close to the real deal. I usually coat these truffles in 65% dark chocolate, but if the sugar from the chocolate is a concern, you can skip the chocolate coating altogether – they’re still fantastic. And here’s the nutrition info per serving (3 truffles) if you skip the chocolate coating: 133 calories; 9 g total fat; 4 g saturated fat; 5 g unsaturated fat; 0 g trans fat; 13 g carbohydrates; 5 g sugar; 37 mg sodium; 3 g fiber; 3 g protein; 8 mg cholesterol. The best part (other than the fact that you get to stuff your face with cookie dough!) is that this recipe only needs about 20 minutes of hands-on time. So when a cookie dough craving hits (come on, it happens to the best of us), it won’t be too long before the crisis is averted and the craving satisfied. 😉 Chocolate Chip Banana Cookie Dough Truffles PRINT RECIPE PIN RECIPE Cookie dough lovers will love these truffles; they’re sweetened with banana and there’s no worrying about raw egg!     Ingredients       1 medium very ripe banana 1 tablespoon unsalted grass-fed butter, slightly softened ½ teaspoon pure vanilla extract ½ teaspoon molasses 1/16 teaspoon fine salt 2 ½ tablespoons coconut flour 2 ½ tablespoons almond meal 2 tablespoons stevia-sweetened mini chocolate chips 5 oz (140 g) 65% dark couverture chocolate         Instructions   Mash the banana, butter, vanilla, and molasses together in a medium bowl. Stir in the salt, coconut flour, and almond meal until completely combined, and then mix in the mini chocolate chips. Roll the dough into 1 tablespoon-sized balls and chill in the freezer for 1 hour. Once the dough balls are fully chilled, melt the couverture chocolate in a double boiler or the microwave. Dip the truffles in the melted chocolate and place them on a wire rack set above a cookie sheet so the chocolate can set and the excess chocolate can drip off. Store leftover truffles layered between parchment paper in an airtight container in the fridge for up to 2 days    Nutrition   Serving Size: 3 truffles  Calories: 333  Sugar: 1 Sodium: 36 Fat: 22  Saturated Fat: 11 Trans Fat: 0  Carbohydrates: 31  Fiber: 8   Protein: 5  Cholesterol: 8 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Dark Chocolate Peppermint Brownies Maple Cinnamon Peanut Butter Blondies »         Trackbacks   An Edible Mosaic™ » Mosaic Mondays 14 says:January 5, 2015 at 9:00 am […] Chocolate Chip Cookie Dough Banana Truffles […] Reply 25 Healthy Sweet Treats says:January 5, 2015 at 1:01 pm […] Chocolate Chip Banana Cookie Dough Truffles – 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 » Cookies » Chewy Coconut Cookies Chewy Coconut Cookies February 19, 2015 By Sarah 11 Comments Jump to Recipe Coconut is one of the most versatile, amazing ingredients ever. (Seriously.) I mean there’s coconut water coconut milk coconut cream coconut oil coconut flour coconut sugar coconut vinegar coconut aminos coconut flakes to name just a few, and that’s not even counting regular raw coconut…you know, when you crack open a whole coconut, drain the water, and just eat the flesh, old-school-style. I realize that the flavor of coconut has a polarizing effect on many people. However, as any coconut-lover would, I thoroughly enjoy these Coconut Cookies because they celebrate the flavor of coconut front and center. Thanks to coconut milk and shredded coconut, these sweet-scented cookies are soft and chewy. They’re lovely to make on a frigid winter day when you feel like baking, but you’re ready for a baked good that feels a bit lighter and a bit more welcoming toward spring. (I don’t know about you, but to me for some reason coconut always says Easter, and of course Easter always means spring.) Here’s an indulgent thought…if you want to completely gild the lily, drizzle a little melted dark chocolate on top of these cookies! Coconut lovers unite. 🙂 Chewy Coconut Cookies             Author: Faith                                Total Time: 30 mi                            Yield: 15 cookies 1x PRINT RECIPE PIN RECIPE Soft and chewy paleo coconut cookies with about 100 calories and only 2 grams of sugar for a 3-cookie serving!     Ingredients     5 tablespoons canned unsweetened, full-fat coconut milk (stir before measuring) ¾ teaspoon pure vanilla extract 1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note) ⅛ teaspoon fine salt 1 cup (115 g) almond flour (I used Bob’s Red Mill Almond Meal/Flour) ½ cup (50 g) unsweetened shredded coconut         Instructions   Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner. Whisk together the coconut milk, vanilla, stevia, and salt in a medium bowl until smooth. Stir in the almond meal and dried coconut. Cover the dough and chill in the freezer for 5 minutes. Scoop the dough out and roll into  tablespoon-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. Bake until the cookies are a very light golden color on the bottom but are still sandy colored on top, about 14 to 16 minutes, rotating the tray once. Cool completely on the tray before removing and serving. Store layered between parchment paper in an airtight container at room temperature for up to 2 days, 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: 3 cookies    Calories: 103   Sugar: 2   Sodium: 238   Fat: 19  Saturated Fat: 8  Trans Fat: 0  Carbohydrates: 8   Fiber: 4   Protein: 6    Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Red Velvet Muffins Mocha Coconut Flax Cake with Mocha Coconut Frosting »     Comments Kristen                                                                            February 27, 2015 at 8:09 pm HI. Just made these and they are lovely. I used Almond meal- I suspect by the look of your cookies you used a blanched almond flour? l think they are fabulous either way and easy as can be to make. I didn’t dip in chocolate this time, but I will try with a sprinkle of smoked sea salt on the chocolate next time as I can see it would be a great compliment. Thanks for the recipe! Reply Nikki                                                                           January 31, 2016 at 3:05 am These sounded so tasty I made them tonight and the “dough” is just like flour and doesn’t even stick together at all. I tried it with the measurements given and they wouldn’t even stick together. I tried it again with more coconut milk and finally gave up and threw it all out. Any suggestions? Reply faith                                                                            March 10, 2016 at 4:00 pm Nikki, Oh no, I’m so sorry to hear that! Without being there in the kitchen with you, it’s difficult to pinpoint what went wrong, but my initial thought is that it may have something to do with the variation in different almond flours. I’m partial to Bob’s Red Mill (here it is, if you want to take a look: http://www.bobsredmill.com/almond-meal-flour.html). The dough was definitely wet for me, which is why in the recipe I say to chill it for a few minutes in the freezer. Also, did you use the same kind of coconut milk that the recipe calls for? That may have been a contributing factor as well. Please let me know if you have other questions…I’d be happy to troubleshoot with you! Reply Michelle                                                                           June 08, 2016 at 2:01 am Hi! I am allergic to

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