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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

Home » Cookies » Keto Orange Shortbread Cookies Recipe Keto Orange Shortbread Cookies Recipe October 17, 2019 By Sarah 2 Comments Jump to Recipe These Keto Orange Shortbread Cookies are crisp, subtly sweet, aromatic with vanilla and orange, and perfect for pairing with a cup of tea. When temps start cooling down, leaves start turning gorgeous shades of yellow, orange, and red, and days get shorter, baking season is upon us! Before we know it, it’ll be time to start holiday baking. But for now, just enjoy the calmness and serenity that autumnal baking brings. Spend an afternoon in the kitchen with your kids or by yourself and whip up a batch of these Keto Orange Shortbread Cookies! Jump to: The Best Keto Orange Shortbread Cookies Recipe Refrigerator Cookies Recipes Variations on This Recipe More Keto Cookie Recipes to Try Keto Orange Shortbread Cookies The Best Keto Orange Shortbread Cookies Recipe Refrigerator Cookies Recipes Variations on This Recipe More Keto Cookie Recipes to Try Keto Orange Shortbread Cookies  The Best Keto Orange Shortbread Cookies Recipe Like any shortbread cookie, this recipe is minimal. I use a base of butter + Swerve Confectioners + almond flour. The other ingredients are there to develop the flavor profile!  Why Does This Recipe Use Both Swerve Confectioners and      Stevia Glycerite? In a lot of my low carb and keto sweet baked goods recipes, I like to use a combination of Swerve Confectioners and stevia glycerite. Through a lot of trial and error, I’ve discovered the following: Stevia helps reduce the cooling effect that erythritol (which is a sweetener in Swerve products) can have. Erythritol helps lessen the bitterness that stevia can some sometimes have. This combination of sweeteners really is the best of both worlds. Refrigerator Cookies Recipes Refrigerator cookies are also called icebox cookies and slice and bake cookies. The dough is made, shaped into a log, wrapped, and kept in the fridge until it’s sliced and baked. Pro Tip: Keep a log of this shortbread dough stashed in the fridge so you can bake up fresh cookies at a moment’s notice; it’s perfect for holiday entertaining!  Variations on This Recipe This recipe lends itself very well to a number of different flavor profiles. (All variations are based on the recipe below.)  Lemon Shortbread Cookies Omit the orange zest. Add 1 ½ teaspoons fresh lemon zest. Keep everything else the same.  Cranberry Orange Shortbread Cookies Add 2 tablespoons low sugar dried cranberries, chopped small. Keep everything else the same.   Chocolate Chip Shortbread Cookies Omit the orange zest. Add 4 tablespoons stevia-sweetened chocolate chips. Keep everything else the same.    Shortbread Cookies with Icing Check out my sugar free icing for sugar cookies over on The Keto Queens! It works great for        icing shortbread cookies.    More Keto Cookie Recipes to Try Almond Butter Chocolate Kiss Cookies Chewy Molasses Ginger Cookies Soft Sugar Cookies with Vanilla Frosting Chewy Chocolate Chip 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 Keto Orange Shortbread Cookies ★★★★★ PRINT RECIPE PIN RECIPE These Orange Shortbread Cookies are crisp, subtly sweet, aromatic with vanilla and orange, and perfect for pairing with a cup of tea.     Ingredients 4 tablespoons unsalted butter (softened but not melted) 3 tablespoons Swerve Confectioners 1 large egg white 1 ½ teaspoons fresh orange zest 1 teaspoon pure vanilla extract ⅛ teaspoon stevia glycerite 1 ¼ cups almond flour ¼ teaspoon salt         Instructions Beat together the butter and Swerve Confectioners, and then beat in the egg white, orange zest, vanilla, and stevia glycerite. Stir in the almond flour and salt. Roll the dough into a log about 6 to 6 ½-inches long and chill well (1 hour in the freezer or 4 hours in the fridge). Preheat the oven to 325F. Line a large baking tray with parchment paper or a silpat liner. Slice the dough log into 12 cookies, each about ½-inch thick. Arrange the cookies on the prepared baking tray and chill in the freezer for 10 minutes. Bake until the cookies are golden along the outside and on the bottom, about 20 minutes.      NOTES Net Carbs: 2g per serving (each serving is 2 cookies) Keep a log of this shortbread dough stashed in the fridge so you can bake up fresh cookies at a moment’s notice; it’s perfect for holiday entertaining! For a few different flavor variations, check out the post above. My personal favorite version is the chocolate chip shortbread! Prep Time: 15 minutes        Cook Time: 20 minutes       Category: Dessert     Cuisine: American  Nutrition Calories: 204 Sugar: 1 Sodium: 106 Fat: 19 Saturated Fat: 6 Carbohydrates: 5 Fiber: 3  Protein: 6    Cholesterol: 20 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Copycat Keto Starbucks Pink Drink Recipe        Keto Apple Crisp Recipe » 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 » Cakes » Orange Creamsicle Cupcakes Orange Creamsicle Cupcakes March 19, 2015 By Sarah 2 Comments Jump to Recipe If you saw my last post where I mentioned wanting to make green coconut “grass”-topped cupcakes, you probably saw these coming! Cliché or not, I can’t think of a more perfect springtime dessert. My Orange Creamsicle Cupcakes were inspired by Orange Chiffon Cake, which is typically light and spongy with a moist, tender crumb thanks to the addition of oil. When I think of Easter, I think of this cake because my mom would make a lamb-shaped Orange Chiffon Cake every year. It was always a special thing for her because she used a mold that had been her grandmother’s to make it. My mom would frost the cake and coat it in coconut to make it look like lamb’s fur, and I think I remember her using jelly beans for eyes. It was cute, but honestly, it was never my favorite cake. It was a bit too dry for my liking, but mostly, I attribute my dislike of it to the fact that until recently, I was not a fan of any citrus-flavored confection. Times (and my tastes) have changed, friends. I recently thought of that cake and immediately knew I wanted to come up with my own grain-free, naturally-sweetened version. I wanted a creamsicle-like flavor, so I added vanilla bean paste along with orange zest. It is such a lovely combo.   These cupcakes…oh wow. I know they aren’t the prettiest, but please don’t let my atrocious frosting skills put you off (we’ll call them rustic, lol). They have it where it counts and that’s taste! Other than the orange flavor, they don’t share much in common with the dry Orange Chiffon Cake I remember as a kid. My Orange Creamsicle Cupcakes are light, fluffy, and moist with a soft, tender crumb, and sweetly scented of orange and vanilla. And I have to say, the texture of these cupcakes is so much like regular cake, you’d be hard-pressed to believe anyone who told you that these cupcakes are gluten-free unless you saw the ingredient list yourself. (I kid you not – try them and see!) I used my Naturally-Dyed Green Coconut to decorate these! Orange Creamsicle Cupcakes PRINT RECIPE PIN RECIPE Light, fluffy, and moist cupcakes with a soft, tender crumb and sweetly scented of orange and vanilla; you’d never guess these are gluten-free and grain-free by eating them!     Ingredients          Cupcakes: 2 large eggs, yolks and whites separated 1 pinch cream of tartar ½ cup (75 g) coconut sugar 4 tablespoons fresh-squeezed orange juice, strained to remove pulp 3 tablespoons coconut oil, melted and cooled slightly 1 ½ teaspoons orange zest 1 teaspoon pure vanilla extract ½ teaspoon vanilla bean paste 1 cup (115 g) almond meal 2 tablespoons arrowroot starch 2 tablespoons tapioca starch ¾ teaspoon baking powder ¼ teaspoon salt     Frosting: 1 (13.5 oz/400 ml) can unsweetened, full-fat coconut milk, chilled in the fridge overnight ½ teaspoon orange zest ½ teaspoon vanilla bean paste ½ packet (about ¼ teaspoon) powdered stevia (more or less to taste)      Other: Green coconut, for garnish (optional)         Instructions   For the cupcakes, preheat the oven to 325F. Line a muffin tray with paper liners (I used smallish liners). Use a handheld electric mixer to beat the egg whites in a medium bowl until foamy. Add the cream of tartar and continue beating until they form stiff peaks, being careful not to over-beat. Set aside. Beat the egg yolks, coconut sugar, orange juice, coconut oil, orange zest, vanilla extract, and vanilla bean paste together in a large bowl. Beat in the almond meal, arrowroot starch, tapioca starch, baking powder and salt. Use a rubber spatula to fold the egg whites into the batter ⅓ at a time, being careful not to over-mix (a few streaks of egg white are fine). Pour the batter into the prepared tray (I used about 3 tablespoons of batter per cupcake), and bake until a toothpick inserted inside comes out clean, about 18 to 20 minutes. Cool the cupcakes 10 minutes in the tray, and then transfer to a wire rack to finish cooling completely before frosting. For the frosting, refrigerate the coconut milk (while still in the can) until fully chilled, at least 8 hours, but overnight is better. Open the can from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want). Transfer the thick, waxy-looking portion to a medium bowl, and beat it with a handheld electric beater until light and fluffy. Beat in the orange zest, vanilla bean paste, and stevia. Frost the cupcakes and if desired, sprinkle a little green coconut on top. Store leftover cupcakes in an airtight container in the fridge and let sit them at room temperature for 10 minutes before serving so the frosting can soften.      NOTES Nutrition Information: For this recipe, the nutrition information was calculated without the green coconut garnish.  Nutrition Serving Size: 1 cupcake Calories: 153 Sugar: 8 Sodium: 210 Fat: 15 Saturated Fat: 9 Trans Fat: 0 Carbohydrates: 14 Fiber: 1   Protein: 4  Cholesterol: 29 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! «How to Naturally Dye Shredded Coconut Green Lemon Vanilla Bean Custard»     Trackbacks   […]  28. Orange Creamsicle Cupcakes […] Reply 35 Easy Paleo Picnic Food Ideas for Recipes | PaleoRecipe24.Com says:May 31, 2016 at 2:27 am […] 28. Orange Creamsicle Cupcakes […] 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

Home » Blondies » Maple Cinnamon Peanut Butter Blondies Maple Cinnamon Peanut Butter Blondies December 15, 2014 By Sarah 1 Comment Jump to Recipe So, the other day was a bit stressful. Nothing too serious (you know stress is pretty much the norm for the holiday season), it was just one of those days when everyone living within what felt like a 100 mile radius was out shopping and driving around…and wanting to get to their destination before everyone else. (Side Note: Whatever happened to common courtesy? And blinkers? And not using your baby’s stroller as a battering ram to bash into peoples’ shins in crowded department stores in an attempt to get them to move when they have nowhere to go anyway?) It was one of those days when all you can think about is stopping at the closest coffee shop for a hot drink and a treat. That’s where I was at when I remembered that I had whipped up a batch of Maple Cinnamon Peanut Butter Blondies the evening before. Not only was I thrilled for the obvious reason (I mean, yum), but also because I had spared myself yet another stop in what was quickly turning out to be the worst car ride of my life. (One guy actually shook his fist at me for letting another car in! All I could do was laugh at that.) The minute I walked in the door all that was forgotten though. Recipe inspired by The Detoxinista’s recipe for Flourless Peanut Butter Chocolate Chip Blondies. Maple Cinnamon Peanut Butter Blondies PRINT RECIPE PIN RECIPE Flourless blondies that are intensely flavored with peanut butter and subtly flavored with maple and cinnamon.     Ingredients       Butter or coconut oil, to grease the pan 1 cup (515 g) natural or old-fashioned creamy peanut butter (no sugar added) ⅓ cup (80 ml) pure maple syrup 1 large egg 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon fine salt         Instructions   Preheat the oven to 350F; grease an 8 by 8-inch (preferably glass) dish with butter or coconut oil. Mix together all ingredients in a large bowl until smooth. Pour the batter into the prepared dish and bake until golden and a toothpick inserted inside comes out with just a couple crumbs, about 18 to 20 minutes in a glass dish. (If you use a metal dish, the cooking time might be a few minutes longer.) Be careful not to over-bake! Cool completely before cutting. Leftovers can be stored wrapped at room temperature for up to 3 days or wrapped and frozen for up to 1 month.    NOTES   Recipe inspired by The Detoxinista’s recipe for Flourless Peanut Butter Chocolate Chip    Blondies.   Nutrition Serving Size: 1 blondie Calories: 157 Sugar: 6 Sodium: 279 Fat: 11 Saturated Fat: 1 Trans Fat: 0 Carbohydrates: 10 Fiber: 1 Protein: 6 Cholesterol: 15 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « « Chocolate Chip Banana Cookie Dough Truffles Soft Hazelnut Mocha Cookies »            Trackbacks 78 Peanut Butter Lover’s Sweets and Treats – Homemaking Hacks says: October 29, 2015 at 1:02 pm […] Maple Cinnamon Peanut Butter Blondies by 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 Molasses Ginger Cookies Recipe (Keto, Gluten Free) Chewy Molasses Ginger Cookies Recipe (Keto, Gluten Free) December 10, 2021 By Sarah 2 Comments Jump to Recipe This Chewy Molasses Ginger Cookies recipe is warmly spiced with rich notes of caramel, and has just 3g net carbs per cookie! Have you had molasses crinkles? They’re warm-spiced dark brown cookies with rich notes of caramel, thanks to the use of molasses. Growing up, my mom made them in the fall, and they always seem so festive to me! These chewy molasses cookies are a low carb and keto version of molasses crinkles. They’re perfect for a festive holiday cookie tray, or lovely anytime you want to do some autumnal baking. The best part is that this recipe makes just eight cookies so you won’t be stuck with a ton of leftover cookies. Or you can easily double or triple the recipe if you’re feeding a crowd! Are Molasses Cookies the Same as Gingersnaps?   Molasses cookies aren’t the same as gingersnaps! Gingersnap cookies are crisp in texture, while molasses cookies are typically soft and chewy. These cookies have a few similarities in flavor though; both include molasses and both feature warm spices, such as cinnamon.   The Best Gluten Free Chewy Molasses Ginger Cookies Recipe   Here’s what you’re going to love about this recipe: Soft and chewy. If you like soft, chewy cookies, these will be right up your alley. Warm spices. Rich buttery flavor is the perfect pairing with warm spices, molasses, and vanilla. Small batch. If you don’t want to take the time to whip up a full-size batch of cookies (or if you don’t want a big batch of cookies lying around!), this recipe is perfect. It makes just 8 cookies! Special diet friendly. These cookies are gluten free, low carb, and keto. Ginger Cookies and Molasses Cookies FAQ   How Do You Make Ginger Cookies Chewy? How Do you Make Soft and Chewy Molasses Cookies?   In regular baking, the trick to getting soft and chewy molasses ginger cookies is to have a higher sugar and butter to flour ratio. In keto baking, it helps to have a fairly high butter to flour ratio. And additionally, beef gelatin helps yield a chewy texture. How Do You Make Ginger Sugar Cookies?   A big difference between classic sugar cookies and ginger sugar cookies is the addition of molasses and warm spices like cinnamon and ginger. How Long Do Molasses Cookies Last?   Soft and chewy molasses ginger cookies usually keep well for about a week if stored in an airtight container at room temperature. Gingersnaps usually stay fresh for a little longer if kept in a covered container at room temperature. (This is because gingersnaps are meant to be crisp!) .   Molasses FAQ     What is the Flavor of Molasses?     Molasses is often described as having a robust flavor. It’s sweet, but with a bitter twang.         Molasses has earthy, almost smoky flavor notes of deep caramel; also, it adds darker color to     recipes like this recipe for Small Batch Low Carb Chewy Molasses Ginger Cookies.    What Can I Use Instead of Molasses?    Maple Syrup: This is one of my favorite substitutes for molasses because maple syrup also has sweet, subtly smoky flavor notes. You can substitute maple syrup instead of molasses in a 1:1 ratio. Dark Brown Sugar: Brown sugar is just regular sugar with molasses mixed back in, so it’s a pretty good substitute. For every 1 cup of molasses, instead you can use ¾ cup tightly packed dark brown sugar + 4 tablespoons water. Honey: The nice thing about using honey as a substitute for molasses is that both have a similar viscosity. However, their flavor profiles are quite a bit different. Molasses has more of a burned sugar flavor, while honey typically has a sweeter floral flavor. You can use 1 cup of honey instead of 1 cup of molasses, but know that the flavor profile of the recipe will change significantly. Black Treacle: This is a form of molasses used in British cakes and puddings. You can substitute black treacle for molasses in a 1:1 ratio with very similar results. Dark Corn Syrup: This type of corn syrup is made from refiners’ syrup, which is a type of molasses. Therefore, dark corn syrup is a pretty good substitute for molasses. Use dark corn syrup instead of molasses in a 1:1 ratio.             For this Small Batch Low Carb Chewy Molasses Ginger Cookies recipe, if you need to                  substitute something for molasses, I would go with 1 ½ teaspoons tightly packed dark                  brown sugar + ½ teaspoon water. However, remember that this may slightly change the                nutrition information.        What is the Difference Between Molasses and Blackstrap         Molasses?                    According to LiveStrong: //  Cane Molasses is made in a three-step process that begins with the juice from mature or green sugar cane plants. The juice is boiled to concentrate and crystallize the sugar. The result is called the “first” molasses. The crystallized sugar is removed and the residue is boiled again. The mixture darkens as the remaining sugar is burnt or caramelized. What results is called, “second” molasses. After more sugar crystals are removed, the process is repeated once again. The final or “third” boil produces the dark, concentrated syrup known as blackstrap molasses.       How Long Does Molasses Last After Opening?          To get the longest shelf life out of molasses, store it in a covered glass jar in a cool, dark                place, such as a pantry. If kept this way, it should last at least six months and could last up            to a couple years without spoiling.  

Home » Custard » Lemon Vanilla Bean Custard Lemon Vanilla Bean Custard March 26, 2015 By Sarah 6 Comments Jump to Recipe Let’s talk custard for a quick minute. Custard and I go way back (remember lunchtime snack packs?), but our relationship has been kind-of touch and go. It’s one of things that rarely gets made in my kitchen. I can’t even tell you how few times Mike has asked me what I’m making for dessert and I replied, “Oh you know, I’m just whipping up a batch of custard!” Yeah, that might have happened all of twice in ten years. Custard is seriously underrated like that. Let’s bring it into the limelight, and let’s celebrate the fact that there are other flavors than chocolate and vanilla, namely, Lemon Vanilla Bean Custard. This custard is creamy, bright, and fresh, with the flavor of lemon hitting you first and then vanilla on the back of your palate. It’s smooth and rich from coconut milk, and is naturally sweetened with a bit of honey. It sort-of tastes like spring. And as a total bonus, other than the time it needs to spend in the fridge, this custard comes together in just 15 minutes…so go ahead and make some custard! What’s your favorite flavor? Lemon Vanilla Bean Custard PRINT RECIPE PIN RECIPE This smooth, rich, and creamy custard is bright and fresh with the flavor of lemon hitting you first and then vanilla on the back of your palate.     Ingredients       1 cup (240 ml) canned unsweetened, full-fat coconut milk, stirred before measuring ¼ cup (60 ml) honey 2 large eggs 2 tablespoons fresh lemon juice 2 teaspoons fresh lemon zest ½ teaspoon vanilla bean paste ½ teaspoon pure vanilla extract 1 pinch sea salt 1 ½ teaspoons powdered gelatin, dissolved in 3 tablespoons boiling water         Instructions   Add the coconut milk, honey, eggs, lemon juice, lemon zest, vanilla bean paste, vanilla extract, and sea salt to a medium saucepan over low heat. Cook until the coconut milk is melted and the mixture is warm, whisking occasionally. Whisk in the dissolved gelatin and continue cooking for 1 minute, whisking constantly. Strain the custard through a fine mesh sieve; pour it into a bowl, cover with plastic wrap, and refrigerate overnight. Add the custard to a food processor and process until smooth. Pour the custard into 4 individual bowls; serve or cover with plastic wrap and store refrigerated for up to 3 days.             Nutrition   Serving Size: ¼ of recipe Calories: 203 Sugar: 19 Sodium: 81 Fat: 11  Saturated Fat: 9 Trans Fat: 0 Carbohydrates: 22   Protein: 5  Cholesterol: 88 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Orange Creamsicle Cupcakes Almond Joy Bites »     Comments Katie                                                                                       March 20, 2016 at 11:10 pm Is there a zero carb sweetener that you’d recommend to replace the honey? Or is this recipe best left as originally written? Reply faith                                                                                           March 21, 2016 at 4:08 pm Katie, Hmm, good question! In this recipe, I used honey not only for sweetener, but also to help thicken the custard. But that being said, there is always more than one way to make something work! If you want to go with a zero carb sweetener, you could always add more gelatin and/or egg to get the custard thicker. If I were going to play with it, I’d start by adding 1 more teaspoon gelatin and see how that goes. Let me know how it goes if you decide to experiment with the recipe! Reply Angela                                                                                         March 25, 2018 at 12:23 am I’m not the biggest fan of lemon stuff ever, but this sounds great as far as ingredients go, for my limited diet. Do you feel that I could eliminate the lemon and have it taste fine, or is the lemon necessary for it to taste good? Thanks! Reply faith                                                                                March 25, 2018 at 2:01 pm Angela, I haven’t tried this recipe without the lemon, but it may be good. If you want to play with the flavors, you could try something like almond extract instead (maybe start with 1/2 teaspoon). If you give it a try, let me know how it goes! Reply          Trackbacks   25 Citrus Packed Sweets – your homebased mom says:April 11, 2015 at 8:00 am […] Lemon Vanilla Bean Custard from Healthy Sweet Eats […] Reply 50+ Gluten Free Lemon Desserts | Food Faith Fitness says:June 10, 2016 at 8:01 am […] Vanilla Bean Custard – 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

Home » Frozen Treats » Easy No-Churn Pina Colada Sorbet Easy No-Churn Pina Colada Sorbet July 7, 2016 By Sarah 1 Comment Jump to Recipe Easy No-Churn Pina Colada Sorbet is a fun twist on a classic flavor combo. Add a teaspoon or so of fresh lime zest or fresh-grated ginger to take the flavor to the next level. I have been so into healthy and insanely easy fruity ice cream replacements lately. Mango might be my all-time favorite, but strawberry chocolate holds a special place in my heart. And blueberry cheesecake…don’t even get me started on how delicious that is But pina colada is perfection too. I don’t know many people who aren’t crazy about the pineapple/coconut flavor combo, especially when you add a touch of vanilla. You can amp up the flavor even more by adding a teaspoon of fresh lime zest or fresh-grated ginger, but whatever you do, don’t skip the pinch of sea salt. It pulls out the other flavors, and actually makes it taste sweeter. Or if you’re so inclined, use this sorbet to make a float with good-quality ginger ale or even just sparkling water. I can’t think of a more refreshing way to cool off on a hot day! I’m pretty sure at this point store-bought ice cream is a thing of my past. Easy No-Churn Pina Colada Sorbet PRINT RECIPE PIN RECIPE Easy No-Churn Pina Colada Sorbet is a fun twist on a classic flavor combo. Add a teaspoon or so of fresh lime zest or fresh-grated ginger to take the flavor to the next level.     Ingredients       3 cups (500 g) fresh pineapple chunks ½ cup (120 ml) canned full-fat coconut milk (stirred before measuring) 2 tablespoons honey 1 ½ teaspoons pure vanilla extract 1 pinch sea salt         Instructions   Line a large baking sheet with parchment paper and spread the chopped pineapple out in an even layer. Freeze 12 hours (or overnight). Add the frozen pineapple and all remaining ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary. For soft serve-style sorbet, serve immediately. For a firmer ice cream-style consistency, pour the pineapple mixture into a freezer-safe bowl. Cover and freeze 2 hours or longer (if you freeze 8 hours or more, you may want to let it sit at room temperature for 10 to 15 minutes before serving).    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.    Nutrition   Serving Size: Scant 1 cup Calories: 149 Sugar: 22 Sodium: 45 Fat: 5 Saturated Fat: 4 Trans Fat: 0 Carbohydrates: 27 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! «  Classic Chocolate Walnut Brownies Cherry Pie Filling »      Trackbacks   Black Forest Chia Pudding Nice Cream Recipe (Healthy Banana Ice Cream) says:July 16, 2018 at 9:00 am […] Easy No Churn Pina Colada Sorbet 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

Home » Frozen Treats » Easy Mango Frozen Yogurt Recipe Easy Mango Frozen Yogurt Recipe May 19, 2021 By Sarah Leave a Comment Jump to Recipe This Easy Mango Frozen Yogurt recipe has a rich, creamy texture and a bright fruity flavor. It whips up easily in a high-speed blender for a healthy frozen treat to satisfy your ice cream cravings. If you read my other blog (An Edible Mosaic), you may already know that I am a sucker for mangoes. Alphonso mangoes in particular have my heart. It’s a love affair that I picked up while living in Kuwait where my niece and I would make Mango Soft Serve with them. However, they’re next to impossible to find here in DC! I’ve settled for what I consider to be the next best thing, Ataulfo or Champagne mangoes, which are also pretty fabulous. This rich and creamy frozen treat is a play on the flavors of one of my favorite drinks, the Mango Lassi. It has a bright, fruity flavor that’s a nice balanced sweet/tart flavor. Jump to: The Best Easy Mango Frozen Yogurt Recipe Mango Frozen Yogurt Recipe FAQs More Mango Recipes to Make Easy Mango Frozen Yogurt The Best Easy Mango Frozen Yogurt Recipe Mango Frozen Yogurt Recipe FAQs More Mango Recipes to Make Easy Mango Frozen Yogurt The Best Easy Mango Frozen Yogurt Recipe   In this recipe, honey accentuates the natural sweetness of mango. Yogurt adds a touch of tang. A hint of cardamom adds depth. A splash of vanilla enhances the aroma. And last but not least, just a little sea salt helps pull out all the other flavors. Mango Frozen Yogurt Recipe Ingredients   Ripe mangoes Honey Yogurt Cardamom Vanilla Sea Salt How to Make Mango Frozen Yogurt   This no churn frozen yogurt recipe is very easy to make! Just flash freeze peeled, chopped mango or buy frozen mango chunks. Add the frozen mango and all other ingredients to a high-speed blender and process until smooth and creamy. Enjoy!    Equipment for This Recipe   High-Speed Blender   Variations on This Recipe   Paleo. To keep it paleo, use canned unsweetened full-fat coconut milk instead of yogurt. Vegan. For the vegan version, use maple syrup instead of honey and canned unsweetened full-fat coconut milk instead of yogurt. Blend with banana. Use half frozen mango and half frozen banana!          Tips for Making Mango Frozen Yogurt   Make sure to use frozen mangoes, or fresh mangoes that are peeled, chopped, and flash frozen. To flash freeze mango (or any fruit), chop it, spread it out on a parchment paper-lined baking tray, and freeze until solid, about 2 hours. Use it in a recipe or transfer it to a zip-top plastic bag, label it with the contents and date, and freeze it for up to 6 months. Instead of flash freezing fresh mango, you can use store-bought frozen mango chunks. If you like your frozen yogurt soft-serve style, enjoy it right after blending. Or if you prefer firmer ice cream-style consistency, transfer it to a freezer-safe dish. Cover and freeze for 2 hours. Mango Frozen Yogurt Recipe FAQs   Should I Freeze Yogurt to Make This Frozen Yogurt? No, here we need the yogurt chilled, but not frozen. For this recipe, we need the little bit of liquid that the yogurt provides to help the frozen yogurt blend properly. How is This Frozen Yogurt Different From a Smoothie? They have a lot of similar ingredients, but the main difference is that this frozen yogurt is much thicker than a smoothie. You will need a spoon to eat this Mango Frozen Yogurt Recipe! More Mango Recipes to Make   Vanilla Mango Preserves Paleo Mango Coconut Almond Bars Mango Meyer Lemon Margarita Mocktails 10 Minute No Cook Mango Curd 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 Easy Mango Frozen Yogurt PRINT RECIPE PIN RECIPE This Easy Mango Frozen Yogurt Recipe has a rich, creamy texture and a bright fruity flavor. It whips up easily in a high-speed blender for a healthy frozen treat to satisfy your ice cream cravings.     Ingredients       4 cups chopped fresh ripe mangoes (from about 4 mangoes; look for Champagne/Ataulfo mangoes or Alphonso mangoes) ¼ cup honey ¼ cup plain unsweetened yogurt 1 ½ teaspoons pure vanilla extract ¼ teaspoon ground cardamom 1 pinch sea salt         Instructions   Line a large baking sheet with parchment paper and spread the chopped mango out in an even layer. Freeze 2 hours (or overnight). Add the frozen mango and all remaining ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary. For soft serve-style frozen yogurt, serve immediately. For a firmer ice cream-style consistency, pour the mango mixture into a freezer-safe dish. Cover and freeze 2 hours or longer (if you freeze 8 hours or more, you may want to let it sit at room temperature for 10 to 15 minutes before serving).             NOTES   Using a Regular Blender (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 To keep it paleo, use canned unsweetened full-fat coconut milk instead of yogurt. For the vegan version, use maple syrup instead of honey and canned unsweetened full-fat coconut milk instead of yogurt. Instead of flash freezing fresh mango, you can use store-bought frozen mango chunks.             Nutrition   Calories: 89, Sugar: 20 Sodium: 10 Fat: 1 Saturated Fat: 1 Carbohydrates: 22 Fiber: 1  Protein: 1  Cholesterol: 1 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Sugar Free Berry Sorbet Recipe Low Carb Strawberry Cheesecake Bars (No Added Sugar)» Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can