Chocolate Mousse (Low Carb & Sugar Free)


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Author: Mellissa Sevigny
Recipe type: Dessert
Cuisine: Mousse
Serves: (8) ½ cup servings
Ingredients
• For the pudding:
• 2 hass avocados
• 2 Tbsp coconut oil
• ½ cup premium cocoa powder
• 1 tsp stevia sweetener
• 3 Tbsp SF chocolate flavored syrup
• 4 Tbsp heavy cream
Instructions
1. For the pudding: Combine all ingredients in a blender or magic bullet and puree until smooth. Taste and adjust sweetness as necessary. If it is too thick, add a splash more heavy cream until you get the consistency you want for the pudding.
2. For the mousse: Whip one cup of heavy whipping cream with 1 tsp stevia sweetener until stiff.
3. Using a rubber spatula (if you have one) gently fold ⅓ of the whipped cream into the pudding, then gently fold the pudding mixture into the rest of the whipped cream until it's completely blended and smooth.
Notes
For those of you who don't know, folding is basically what it sounds like. You want to scoop from underneath and keep slowly flipping or "folding" the mixture together until it's blended. This is to keep it fluffy - if you just whipped it in all willy-nilly, you'd release all the air that you whipped into the cream and end up with a runny mess. So fold. Gently.

For the pudding only, entire batch is: 995 cals, 96g fat, 16g net carbs, 16g protein

Classic Buffalo Wings

Ingredients:
4-5lbs of fresh chicken wings
1 large bottle of Franks Red Hot sauce
1 stick of unsalted butter
1 habanero, seeded and quartered (optional)

Instructions:
1. After you trim the chicken, put the pieces onto a cookie sheet (preferably foil covered, easier clean up). Bake at 350 for about 30 minutes until golden and crisp. Longer if you like extra crispy
2. Meanwhile in a medium saucepan, melt the butter and add the entire bottle of hot sauce as well as the habanero, if using. Simmer over low heat while the wings are in the oven.
3. Remove wings from oven and dump into the sauce, toss until well coated. Take them out and put back on cookie sheet. Back in oven for another 30 minutes.
4. Serve with lots of celery sticks and good quality blue cheese dressing.

Cheesy Chili Spaghetti Squash Casserole - LC and GF

A low carb and gluten free casserole recipe loaded with chili and cheese on a spaghetti squash base. Easy to make and family friendly!
Serves: 8 servings
Ingredients
For the chili:
• 1 lb lean ground beef (or turkey)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 Tbsp chopped chipotles in adobo (optional)
• ½ tsp garlic powder
• 1 tsp dried oregano
• ½ cup prepared salsa
• salt and pepper to taste
For the casserole
• 4 cups cooked spaghetti squash
• 2 tbsp butter, melted
• ¾ cup sour cream
• 1¾ cup kraft shredded mexican cheese
• chopped cilantro (optional)
• sour cream, salsa, avocado to serve (optional)
Instructions
For the chili:
1. In a medium saucepan brown the ground meat seasoned with salt and pepper. Pour off any extra fat and discard. Add the rest of the chili ingredients and simmer for about 10 minutes.
For the casserole:
1. In a medium bowl combine the cooked spaghetti squash and melted butter, tossing to coat. Season generously with salt and pepper to taste.
2. Spread the squash out in a 12 - 14 inch casserole dish. Sprinkle with ¾ cup of shredded cheese. Spread the sour cream over the cheese layer. Spoon on the chili and spread it out, leaving a 1 inch border of spaghetti squash around the edge. Top with the remaining 1 cup of shredded cheese. Bake in a 350 degree oven for 30 minutes or until heated through. Sprinkle with cilantro and serve with sour cream, salsa, and guacamole or avocado slices as desired.
Notes
Approximate nutrition info per serving: 284 calories, 20g fat, 6g net carbs, 23g protein
Nutrition Information
Serving size: Approximately 1½ cups

Low Carb Raspberry Cheesecake Bars


Author: Mellissa Sevigny
Recipe type: Dessert
Cuisine: Cheesecake bars
Serves: Makes 9 large bars
Ingredients
• For the macaroon crust:
• ½ cup butter, softened
• ½ cup granulated sugar substitute
• ½ cup desiccated unsweetened coconut
• ¼ cup coconut flour
• ½ tsp baking powder
• For the filling:
• 8 oz cream cheese, softened
• ⅓ cup granulated sugar substitute
• ¾ tsp vanilla extract
• 1 egg
• 1 cup raspberries
• 2 Tbsp granulated sugar substitute
Instructions
1. To make the crust: Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
2. Press into a lightly greased 9 x 9 pan and set aside.
3. To make the cheesecake filling: Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined.
4. Pour mixture over the crust. In a small bowl, mash the raspberries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top - don't over mix.
5. Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving. Nom.
Nutrition Information
Serving size: 1 bar Calories: 230 Fat: 22g Carbohydrates: 3g net Protein: 4g

Chickpea Chocolate Cupcakes (Low Carb/Gluten Free)


Serves: 12 cupcakes
Ingredients
• For the cupcakes:
• 15 oz can of garbanzo beans
• ⅓ cup almond milk or water
• 4 eggs
• 2 Tbsp coconut oil
• ½ cup premium cocoa powder
• 1 tsp baking powder
• ¾ cup granulated sugar substitute
• For the frosting:
• ¾ cup heavy whipping cream
• 4 oz 90% cocoa Lindt chocolate bars
• 1 Tbsp sugar free hazelnut syrup
• 2 Tbsp coconut oil
• ½ cup granulated sugar substitute
Instructions
1. Preheat your oven to 350 degrees (F). Drain and rinse your chickpeas. Add the chickpeas and almond milk (or water) to a blender or food processor. Puree until very VERY smooth. Add eggs one at a time, blending after each. Add the coconut oil, cocoa powder, baking powder and sweetener - blend until smooth.
2. Pour into greased muffin tins or cupcake liners and bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool.
3. Meanwhile, to make the frosting, break up the chocolate and place it in a microwave safe bowl. Add your cream and coconut oil. Microwave on high for one minute. Stir. Microwave on high for another 30 seconds. Stir. If not completely smooth, repeat one more time. Stir in the sugar free hazelnut syrup and the sugar substitute.
4. Cool in the refrigerator for at least half an hour or until firm.
5. Remove from the fridge and whip until fluffy (I just used a fork). Then add to a pastry bag with a star tube on it and pipe onto the cupcakes.
6. Store any uneaten cupcakes (as if!) in the refrigerator.
Notes
Approx. nutrition data per naked cupcake: 85 calories, 5g fat, 5g net carbs, 5g protein
Nutrition Information
Serving size: 1 frosted cupcake Calories: 217 Fat: 18g Carbohydrates: 7g net Protein: 6g

Not Quite Perfect Pecan Pie

Crust
1 1/3 cup almond flour
1/2 cup oat fiber (or 1/3 cup coconut flour)
1 large egg
3 tablespoons butter
1/2 tsp salt
3 tablespoons granulated sweetener

Preheat oven to 325 degrees. Mix all ingredients until dough forms. Press into a pie pan. Press crust up sides. To shape the edges of the dough, you will need to refrigerate it for about 30 minutes. Bake the pie crust for about 7-9 minutes and then set aside to cool.

Filling
1 cup Sukrin fiber syrup gold
1/2 cup Sukrin brown sugar (or granulated sweetener with 1 tsp molasses)
2 eggs, beaten
1 tsp salt
2 tsp vanilla
5 tablespoons butter, melted
1/4 tsp cinnamon (optional)
3 cups of pecans

Mix the Sukrin syrup, brown sugar (or granulated sweetener + molasses), salt, and cinnamon. Add eggs and mix well. Stir in butter and vanilla and mix until well combined. Add pecans and mix well.

Pour mixture into cooled pie crust. Bake at 325 degrees for about 40 to 45 minutes. After 20 minutes, cover the pecan pie with foil to keep the top from browning too much. Do not over bake.
Let cool at least 30 minutes before serving.

Whipped Chocolate Ricotta
Serves 1

Ingredients:
1/2 C Ricotta
1/2-1T unsweetened cocoa powder
sweetener to taste (agave nectar, stevia, etc)
1T mini chocolate chips (optional)
Suggested Add-ins: nuts, etc

Directions:
Combine the ricotta cheese, cocoa powder, and sweetener (to taste) in a bowl. Beat or stir together for about 2 minutes. Stir in the chocolate chips or other add ins. Enjoy@

That sounds yummy!

Lemon Almond Shortbread Cookies (LC & GF)


A versatile dough that makes beautiful shortbread cookies, or the perfect crust for a summer fruit tart or lemon meringue pie!
Serves: 1 large tart or 16 cookies (about 2 inches in diameter)
Ingredients
• 6 Tbl butter
• 2 cups almond flour
• ⅓ cup granulated sweetener (Splenda, Ideal, Swerve, etc.)
• 1 tsp freshly grated lemon zest
Instructions
1. Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
2. To make a tart or pie crust:
3. No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
4. To make the cookies:
5. Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into ½ inch thick cookies (if they crumble apart your dough isn't cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.
Notes
Approx nutrition info per cookie: 119 calories, 11g fat, 1.6g net carbs, 3g protein

Approx nutrition info per ⅛th tart crust: 238 calories, 23g fat, 3g net carbs, 6g protein
Nutrition Information
Serving size: 1 cookie (or ⅛th of a tart)

White Chocolate Butter Pecan Fat Bombs

Macros per fat bomb:
• 287 Calories
• 30g of Fat
• 0.5g of Protein
• 0.5g of Carbs


Servings Prep Time
4fat bombs 15minutes

Cook Time
5minutes


Ingredients

◾2 tbsp coconut oil
◾2 tbsp butter
◾2 oz cocoa butter
◾2 tbsp powdered erythritol
◾1/4 tsp vanilla extract
◾1 pinch Stevia
◾1 pinch salt
◾1/2 cup chopped pecans


Instructions

1. Melt coconut oil, cocoa butter and butter together in a small pan until melted. Then turn the heat off.

2. If you don’t have powdered erythritol, you can easily make it. Place erythritol in a NutriBullet or small blender and pulse until powdery! Stir in 2 tablespoons of it into the butter mixture until combined.

3. Add a pinch of salt to bring out the sweetness.

4. Add in an optional pinch of Stevia. Some people say it counteracts the cooling effects of erythritol.

5. Add in vanilla extract.

6. Into some silicone cupcake molds or candy molds, add a few chopped pecans. I added about 3-4 pecans total to each mold, but this can be altered. If you don’t have pecans, walnuts and hazelnuts work well with white chocolate too!

7. Pour your white chocolate mix evenly into the molds over the nuts and place in freezer immediately.

8. Freeze for about 30 minutes. You want them to be nice and cool when eating as they melt easily.

9. Enjoy!

Keto Lava Cake

Macros per serving:
• 173 Calories
• 13g of Fat
• 8g of Protein
• 4g of Carbs

Servings Prep Time
1person 5minutes

Cook Time
15mimnutes

Ingredients

◾2 tbps cocoa powder
◾1-2 tbsp erythritol
◾1 medium egg
◾1 tbsp heavy cream
◾1/2 tsp vanilla extract
◾1/4 tsp baking powder
◾1 pinch salt


Instructions

1. Preheat your oven, if you’re using one, to 350°F. Combine your erythritol and cocoa powder and whisk to remove any clumps. This’ll make the consistency of our cake much smoother.

2. In a different bowl, beat your egg until a little fluffy. Since your lava cake is flourless, you need the aeration of the beaten egg to help coax the cake to rise.

3. Then add your egg, heavy cream and vanilla extract to the sugar and cocoa mixture. Add your salt and baking powder as well.

4. Spray a little cooking oil into the mug, pour your batter in (ours are ceramic, you can also use ramekins) and put it to bake for about 10-15 minutes at 350° F. Do not overcook the cake or it will not flow lava! The top of the cake should be set but pretty jiggly.

5. As an alternative, you can also microwave your mug cake for about a minute. All microwaves are different, so once the minute is up, check up on your cake and if it’s still not solid but jiggly on top, put it back in for 10 second intervals until done.

6. Now it’s up to you how to enjoy it. You can eat your lava cake straight out of the mug (let it cool until you can touch the mug without burning yourself!) or top it off with ice cream, whipped cream, or all kinds of goodies. We decided to make it a molten lava cake. While still hot and in the mug, add a scoop of ice cream to the top. Then wedge a knife along the sides of the mug to help the cake unstick and place a plate onto the mug.

7. Hold the plate and mug firmly together and flip it upside down so that the mug is now face down on the plate. Tap a few times on the bottom of the mug and the cake should slide off onto the plate without a problem.


8. Now your ice cream is smooshed underneath the warm lava cake and will melt just a little. When you break into the lava cake, it warm insides and the ice cream should ooze out beautifully. Don’t delay, scoop it all up and eat it before someone gets to it first!