Basic Butter Frosting

Basic Butter Frosting (Keto)

Ingredients

1 package of 8 0z Cream Cheese (softened)

1 stick = 4 oz = 115 g organic unsalted butter, softened

3/4 cup = Swerve confectionate erythritol-based sweetener 

1 teaspoon organic vanilla extract

2 tablespoons organic heavy cream

Directions

1. Place the cream cheese,  butter and the sweetener in a deep and narrow bowl.
2. Beat until almost white and fluffy.
3. Add the vanilla extract and the cream (and the orange essential oil if you use it).
4. Beat until just that all the cream has incorporated into the butter and the mixture is very fluffy. However, don't beat too long as the frosting might separate.
5. Use immediately as frosting or filling.

Very Vanilla Cupcakes

Very Vanilla Cupcakes (Keto)

3 Large organic Free range eggs, (separated

1/4 c oil (I used organic Coconut oil)

3/4 c of Swerve (Erythritol) Non GMO

1 Tbsp Vanilla Extract

1 Tbsp fresh squeezed lemon juice

2 cups blanched almond flour

1/2 tsp salt

1/2 tsp baking soda

Preheat oven to 350 degrees F and line 10 muffin cups.  You must use paper cup liners, or the cupcakes will stick to the pan.

Whisk egg yolks in a large bowl until pale yellow.  Whisk in the oil, sweetener , vanilla and lemon juice.

In a separate bowl, beat egg whites to stiff peaks with an electric mixer.

Gently fold the whites into the yolk mixture.

Combine the dry ingredients.  Gently fold into the wet ingredients.

Scoop batter into muffin cups. (If Batter appears a little thick add 1/3 cup of Almond Milk)

Bake 20 to 30 minutes, until golden brown, and a toothpick inserted comes out clean.

Let cool in the pan for half an hour, then frost if desired and/or serve.

Makes 10 cupcakes or 1 layer cake

Enjoy

Oreo Chocolate Chip Ice Cream Pie

PIE CRUST

Prep time: 15 min • Cook time: 15-20 min 

Ingredients

• 2 ½ cups almond meal
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup coconut oil, melted
• 1 Teasp of Glycerite Stevia or 1 Tablespoon of Honey
• 1 teaspoon pure vanilla extract 

Directions

1. Preheat the oven to 325 degrees.
2. In a medium sized bowl, combine dry ingredients.
3. In a small bowl, combine wet ingredients.
4. Stir wet ingredients into dry.
5. Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden.
6. Remove from oven to cool.

Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. 

Vary it! Try pecan meal to add more flavor to your pie.

ICE CREAM

Prep time: 15 min • Yield: 1 pie

Ingredients

• 1 can of full fat coconut milk 
• 1/3 cup pure Honey or for less sugar use 3/4 cup of Xlitol or Truvia (if using Xlitol put 1/4 cup of water in a sauce pan pour Xlitol in water over low/med heat and stir until sugar dissolves. 
• 10 oz semi sweet Chocolate Chips (or 2 bars of 85% Lindt Chocolate Bar Chopped up into little pieces) You get less sugar this way.....

Directions

1. In ice-cream maker, place coconut milk and Honey or sugar substitute.  Mix until consistency of ice cream.
2. Add in 6 oz of the chocolate chips to ice cream as mixture starts to thicken.

Complete Assembly of the Pie

Layer One: Pour 6 oz of chocolate over pie crust.  Place in refrigerator until hard.  (approx. 10 min)

Layer Two: Take out and add ice cream mixture.  Place in freezer until firm.  (approx. 20 min)

Layer Three:  Add the remainder of the chocolate to the top of the pie along.

Cover and Freeze.  Remove from freezer 20 minutes prior to serving. 

*Note: If you do not have an ice cream maker and this recipe is calling your name, So-Delicious has a coconut milk ice cream that is acceptable for this pie.

Flourless White Cake
Strawberry Shortcake version
Makes 1 single layer 9" round cake double recipe if needing full size regular or bundt cake.

Ingredients:
1-15 oz. can unseasoned Great Northern White
beans, drained and rinsed
6 large eggs
1 T pure vanilla extract
1/2 t sea salt
6 T extra virgin coconut oil
3/4 c Sweet-n-Natural or (Truvia) To order Sweet-n-Natural go to www.physicianspreference.com
1/3 c honey (optional) or 1/2 teasp of Stevia Glycerite
1/3 cup of Coconut Flour
1 t aluminum-free baking powder
1/2 t baking soda


Instructions:
1. Preheat oven to 325 degrees.
2. Grease a 9-inch cake pan with
coconut oil.
Cut a round of parchment
paper, line the bottom of the
pan, and coat the parchment
paper lightly with coconut oil.
3. Place beans, 3 eggs, vanilla
and salt into blender or food processor. Blend
on high until beans are
completely liquefied.
No lumps!
4.  In a small bowl ...Whisk together coconut flour
baking soda, and baking
powder.
5. In  mixing bowl.... Beat coconut oil with Swerve, Xlitol or Erythritol until light and fluffy.
Add Honey(optional) or Stevia Glycerite (Optional to keep low Carb)
6. Add remaining three eggs,
beating for a minute after
each addition.
7. Pour bean batter into egg
mixture and mix.
8. Stir in coconut flour mix and beat
the batter on high for one
minute, until smooth. Scrape
batter into pan and smooth
the top. Grip pan firmly by
the edges and tap it on the
counter a few times to pop
any air bubbles.
9. Bake for 40-45 minutes.
Cake is done when the top is
rounded and firm to the touch.
10. After 10 minutes, turn out
cake from pan, and flip over
again on to a cooling rack. Let
cool until cake reaches room
temperature, and then cover.
11. To make sure cake does not
taste like beans, allow cake sit
overnight or at least 8 hours.
12. Top with healthy whipping cream or butter cream icing

Coconut Whipped Cream

1 Can of Full Fat Coconut Cream refrigerated over night

1 teasp of Vanilla Extract

1 teasp of Stevia Glycerite

1/2 cup of Swerve, Xlitol or Erythritol (Your choice)

In a mixing bowl scoop out coconut cream into bowl (will be like butter)

Mix with mixer on high speed until light and fluffy will look like whipping cream.  Once whipped up add Vanilla and Stevia Glycerite blend then slowly while mixing add sweetener.

Taste for sweetness and add more if you like sweeter.

Wash Berries, Strawberries, blueberries and or raspberries.

Crumble cake add berries then layer with berries top off with Coconut Whipped Cream, crumble cake, layer with berries and add cream on top of berries keep layering and finish with whipped cream place fresh berries on top.  Enjoy!

Chocolate Chip Pecan Power up Balls

Chocolate Chip Pecan Power Up Balls (Keto)

1 cup Almond butter

3 Tblsp of melted butter

1/4 teasp of Sea Salt

1 teasp Vanilla Flavoring

1/4 cup Protein Powder (i.e. Jay Robb Vanilla or Health Trim by Genesis Pure)

1/2 Swerve (Truvia or 1/4 cup of real honey)
1/3 cup sugar free extra dark chocolate chips ( I use Lilly's Chocolate Chips)

3/4 cup of chopped pecans

Melt butter add all of the other ingredients and mix well.  Roll into 1" balls and store in refrigerator until firm.  You can also freeze these for future use....just be careful it is hard to eat just one....

Black Bean Brownies

Black Bean Brownies

Ingredients

1 1/2 Cups Black Beans (1 -15oz Can, drained and rinsed very well)

2 tbsp cocoa powder 

1/2 cup of Quick oats or 1/2 Cup of Almond Flour

1/4 Tsp of Sea Salt

1/3 cup of Honey or 3/4 cup of Swerve (if you use Swerve add 1 egg)

1/4 cup of coconut oil

2 tsp pure Vanilla Extract

1/2 tsp of aluminum free baking powder

1/2 cup to 2/3 cup of chocolate chips....I bought the 85% Lindt Dark Chocolate Bar and beat the bar in wrapper and made my own chocolate chips (lower sugar this way)

1/2 cup of chopped walnuts (optional)

Instructions

Preheat oven to 350 degrees F. Spray a 8 x 8 pan with coconut oil or Pam Then combine all ingredients except chips in a good food processor and blend until completely smooth.  I used my powerful Ninja...I love that thing....anyways blend very well it is a must for the smooth texture and it taste so much better this way....Stir in the 3/4 of chips and put the rest on top with sprinkles of walnuts bake in the oven for about 20 minutes if you double recipe cook for about 35 minutes...if they look a little under cooked put in refrigerator for a few hours or over night and it will magically firm them up...makes about 9 to 12 brownies....

Once cooled cut and enjoy!  

Yeast-Free Ranch Dressing (Keto)

Ingredients:

• 3/4 c cashews, soaked for at least 2 hours
• 1/2 c water
• 2 T lemon juice
• 2 T apple cider vinegar
• 3 T olive oil
• 1/2 t salt
• 1/2 t dried thyme
• 1/2 t dried oregano
• 1 clove garlic
• 1/2 T fress dill
• 3 t fresh parsley

Instructions:

1. Blend all ingredients in a high speed blender or Vitamix.
2. Once dressing is blended, chop a few additional tablespoons of herbs and mix them in.
3. Enjoy on top of a fresh, green salad or dip your favorite yeast-free veggies in it!