Tag Archives: dessert

No-Bake Chocolate, Oatmeal, Peanut Butter Cookies

26 Sep

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Healthy, Easy

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Banana Blondies

6 Apr

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4 Ingredient Banana Blondies are low carb and gluten free. You can exchange the banana for applesauce, pumpkin or whatever kind of mashed fruit you like. You can add chocolate chips, grated coconut, nuts, dried fruits; anything you like. Have fun and ENJOY!

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Chocolate Avocado Brownies

9 Mar

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The avocado makes these velvety smooth! Only 4.5 net carbs per brownie!

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Reduced Sugar, Gluten Free Pecan Tarts

26 Nov

Reduced Sugar Pecan Tarts

 

What a TREAT!

 

INGREDIENTS

CRUST
1 1/2 cup almond meal
1/2 cup cream cheese
1/3 cup granulated sweetener

FILLING
1 1/2 cup chopped pecans
2 eggs
1 cup granulated sweetener
1/4 cup brown sugar
1 tsp vanilla

 

DIRECTIONS

Preheat oven to 325 degrees.
Cream the cream cheese with almond flour and sweetener. Press into muffin tin lined with paper muffin cups.
Combine filling ingredients and divide among muffin cups.
Bake for 30 minutes.
Allow to cool.

 

Nutritional Info

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 246.7
  • Total Fat: 21.1 g
  • Cholesterol: 40.9 mg
  • Sodium: 56.9 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.1 g

 

 

 

 

 

 

Pumpkin Roll

6 Nov

Pumpkin Roll

Cake

4 eggs
3/4 cup powdered xylitol (or powdered sweetener equal to 3/4 cup sugar)
1/4 cup coconut flour
1 tbsp cinnamon
1/2 tsp ground nutmeg
pinch ground cloves
1 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
2/3 cup canned pumpkin

Filling

8 ounces softened cream cheese
1/2 cup powdered sweetener (I used Swerve)
1 tsp vanilla extract

Directions

Preheat oven to 375 degrees.
Line a 13×15″ baking sheet with parchment and lightly grease.
Beat eggs. Add sweetener. Add remaining cake ingredients making sure to beat until there are no lumps.
Pour onto baking sheet and spread evenly.
Bake for 15 minutes.
Remove from oven and slide parchment onto a clean tea towel. Cover with another sheet of parchment and roll with the towel. Allow to cool completely.
Meanwhile, beat filling ingredients together.
Unroll cake and spread filling evenly. Roll up.
Will keep for 1 week refrigerated and kept in a tightly covered container.

Serving Size: 12

Nutritional Info

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 110.0
  • Total Fat: 7.0 g
  • Cholesterol: 82.8 mg
  • Sodium: 171.3 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.3 g

Sugar Free Piled High Lemon Meringue Pie

29 Aug

Sugar Free Lemon Meringue Pie

Less than 15 grams of net carbs per serving

 

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Chewy Apricot Oat Bars

21 Jul

Chewy Apricot Oat Bars

 

Can be made with any combination of dried fruit and preserves.

Could also be make with chocolate chips and mini marshmallows…

 

Ingredients
1 1/2 cup quick-cooking rolled oats
1 1/2 cup all-purpose flour
1 cup xylitol
1 tbsp molasses
1/2 teaspoon salt
1 teaspoon baking soda
6 tbsp butter, melted
3 tablespoons milk, water or juice
1 cup fruit preserves
20 dried apricots, diced
*1 cup packed brown sugar can be used instead of xylitol and molasses

 

Preheat oven to 325 degrees.
Lightly grease a 9×11″ pan.
Combine all ingredients except apricots and preserves. Mixture should hold together when pressed into a ball.
Use 2/3 of mixture and press into bottom of pan.
Combine dried fruit and preserves. Spread over oatmeal mixture.
Sprinkle remaining oat mixture over preserves.
Bake for 30 minutes. Allow to cool, then chill until firm.

Makes 24 squares

Nutritional Info (using xylitol, molasses and water options)
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 111.6
  • Total Fat: 3.4 g
  • Cholesterol: 7.8 mg
  • Sodium: 109.6 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.1 g
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