Category Archives: easy low carb desserts

Low Carb Sugar Free Pecan Pralines

Low Carb Sugar Free Pecan Pralines

Sugar Free Pecan Pralines, are you Even Possible?

Last month my husband and I spent a weekend in Savannah, Georgia. One of my favorite things to do there is take a stroll down River Street. I love to shop, what can I say?

I admit it, I was bad on my trip. Every shop that sold food was throwing free samples at me. And, hey, who am I to turn down free food?

Ok, I probably should have stayed out of the candy shops, because no low carb girl needs to step food in there. But my husband really wanted some candy, so I was a good wife and followed him in. ūüôā

Well, they were handing out fresh pralines. OMG, it was so good.

I went through the line.

Twice.

Each of the three times I went through that shop.

I told you I was bad!

I wondered if I could make homemade low carb sugar free pecan pralines that tasted just as creamy and delicious as the ones I ate in Savannah?

Specialty Ingredients Needed to Make Sugar Free Pecan Pralines

 

Low Carb Sugar Free Pecan Pralines

Yield: 20

Fat per serving: 9.8

Carbs per serving: 6

Protein per serving: .8

Fiber per serving: 1

Ingredients

Instructions

  1. Preheat oven to 300 F. Toast the pecans on a cookie sheet until lightly toasted.
  2. Mix the first four ingredients together in a heavy saucepan. Bring it to a boil, stirring occasionally. Turn the heat down on low and keep the mixture at a slow boil, stirring constantly.
  3. Stir until the mixture because crystallizing on your spoon and the sides of the pan, about 15 minutes. Remove from heat and add the vanilla and pecans. Stir until the mixture cools, about 10 minutes.
  4. When the mixture is thick, drop by tablespoonfuls on a cookie sheet lined with parchment paper. Let cool completely. Store in an airtight container.
https://glutenfreedownhomecooking.com/2016/09/low-carb-sugar-free-pecan-pralines/

 

Anatomy of Keto Sugar Free Pecan Pralines

gluten free pecan pralinesI think the blend of the natural sweeteners is what makes these pralines taste like traditional sugar-laden pralines. Natural sweeteners sometimes have an off flavor, but I found that combination of golden monkfruit and sukrin didn’t.

I know a lot of bloggers swear by powdered¬†Swerve, but the off taste and cooling effect is honestly disgusting to me. I refuse to make anything with Swerve.¬†I’ve been using the sukrin melis¬†as a substitute for powdered¬†sugar. Oh my gosh, no cooling and no aftertaste!

You might be wondering what’s in sukrin since you’ve probably never heard of it. Sukrin melis is¬†just a erythritol and stevia blend.

I’ve been using the golden monkfruit as a substitute for brown sugar for a while now. It tastes just like brown sugar! Golden monkfruit also gives the pralines its signature brown color, too.

Traditional southern pecan pralines are made using a candy thermometer. I thought I would need one, too, and then I’m like, duh! My sweeteners don’t have the same chemical properties of sugar. I was surprised I got a nice thick creamy consistency by essentially just reducing the mixture.

A word of warning, these are REALLY sweet. I can only eat one at a sitting, so if you are worried about overeating and ruining your carb count, I think you’ll be good!

Pecan Pralines: The Perfect Low Carb Christmas Candy

BLC (before low carb) I always made some sort of Christmas candy every year. I’ve really missed my homemade candy during the Holidays.

This year I plan on making pecan pralines as a low carb¬†Christmas candy. I will feel like I’m splurging, but at around 5¬†carbs a piece, I’ll still be sticking to my keto diet!

Gluten Free Low Carb Coconut Pie

 

Easy Gluten Free Low Carb Coconut Pie

Creamy Low Carb Coconut Pie, Yum!

I believe there are two camps of people in the world. Those who like coconut, and those who¬†can’t stand it. I happen to be in the I-couldn’t-live-without-coconut camp. My low carb coconut pie has triple the coconut goodness that will make any coconut lover swoon.

I love to bake, but I’m not always one for spending a bunch of time on an everyday recipe. I think that’s why lately I’ve been turning to icebox pies, like my strawberry cream pie I made a few weeks ago.

This low carb coconut pie is an easy, no bake summer dessert. I wanted a coconut cream pie that was cool and creamy chocked full of coconut. This pie ticks all the right boxes!

Gluten Free Low Carb Coconut Pie

Yield: 8 Servings

Serving Size: 1 Slice

Fat per serving: 38.4

Carbs per serving: 8

Protein per serving: 4.2

Fiber per serving: 4.5

Gluten Free Low Carb Coconut Pie

Ingredients

Instructions

  1. Refrigerate coconut cream for at least 24 hours.
    For the crust:
  1. In a food processor pulse nuts until very fine. Add in almond flour, golden monk fruit and 1 cup shredded coconut. Blend until it's finely ground. Think crushed graham cracker consistency. Pour in melted butter or coconut oil. Blend until it starts to clump.
  2. Press into a 9 inch deep pie plate. Bake at 350F for 10 minutes or until brown.
  3. Remove from oven and let cool completely.
    For the filling:
  1. If using canned full fat coconut milk, separate the liquid from the hardened cream.
  2. Next, beat coconut cream and powdered Swerve in a stand mixer until stiff. Gently fold in the remaining 1 cup of shredded coconut to the cream.
  3. Spoon coconut mixture into the cooled pie crust. Refrigerate for at least two hours.
  4. Garnish with toasted chipped coconut.
https://glutenfreedownhomecooking.com/2016/04/gluten-free-low-carb-coconut-pie/

How to Make a Gluten Free Crumb Crust

low carb coconut cream pieThis crust is based on a recipe I saw in an old Kraft magazine that used crushed shortbread cookies, sweetened coconut, and nuts.

The shortbread cookies had to go, but I wasn’t sure what to replace them with. I wanted to keep things simple. I finally decided to settle on using 1/4 cup almond flour in place of the cookies, and organic unsweetened shredded coconut in place of the sweetened coconut.

For sweetener, I used golden monk fruit because it gives the crust a more golden color and I find it doesn’t have a funky aftertaste either.

Pulse the nuts in a food processor until fine. Add the sweetener, coconut, and almond flour. Blend until you have course crumbs. Add the butter or coconut oil and press into a 9 inch deep dish pie plate.

How to Make a Coconut Cream Pie Using Coconut Milk

Now, don’t go buy a carton coconut milk in the refrigerator section of your grocery store because it won’t work in this¬†recipe. You have to use canned coconut milk that has no other ingredients other than coconut milk and water.

That’s sometimes hard to find, and I’ve found pure coconut cream¬†from Amazon works a lot better anyway because I don’t have to drain off any liquid.

If you do used canned coconut milk, refrigerate for 24 hours. When you’re ready to make your low carb coconut pie, open the can and scoop out the solid cream that’s formed at the top of the can into the mixing bowl. Save the watery part for smoothies or popsicles.

Beat the cream from two cans and powdered Swerve into stiff peaks and follow the recipe as normal.

Liquid sweeteners, such as stevia glycerite or xylitol maple syrup can be used instead of Swerve. Granulated sweeteners do not work well in this recipe.

coconut cream pie coconut milk

Easy Low Carb Desserts Don’t Have to Be Complicated

One thing that’s bugged me about baking since I went low carb is the complexity of a lot of the recipes. I just want to make desserts as quick as I used to make gluten and carb laden goodies. That’s why I like this low carb coconut pie recipe. Quick, easy, and minimal ingredients.

If you looking for simple low carb goodies,¬†take a look at my easy low carb desserts page. Our days are filled with work and family obligations, and at the end of the day baking shouldn’t take up our precious family time.

NEED MORE GLUTEN FREE MEAL IDEAS? Click Here —>

 

Gluten Free Low Carb Coconut Pie

Sweet and Spicy Low Carb Ginger Cookies Recipe

Sweet and Spicy Low Carb Ginger Cookies Recipe

A Low Carb Gluten Free Spice Cookie for Christmas? Yes, Please!

I’ve always had a thing about ginger spice cookies. The ginger flavor just reminds me of my Aunt Dorothy. Christmas at her house meant spice cakes and gingersnaps.

Plus, ginger cookies are so darn homey and Christmas-y. My husband and son don’t¬†like them, but I don’t care, more for me!

So the past few Christmases or so that I’ve been gluten free and low carb, you can imagine how bummed I’ve been that I haven’t been able to eat my traditional ginger snaps. This year I decided it’s going to be different. I WILL¬†eat ginger snaps for the Holidays!

Enter My Low Carb Ginger Cookies Recipe

This is one recipe I had to fiddle with to get it to work out right. At first, I tried making them with a mixture of almond flour and protein powder. The taste was spot on, but I might as well have been eating sawdust. Ugh.

I wasn’t really sure how to make it better, but then I got to thinking about the way I made my GF chocolate chip cookies. They had no eggs at all, and used liquid sweetener and oil to bind it together. I know gingersnaps are usually crunchy, but I was willing to overlook that as long as they tasted like gingersnaps.

When I was looking on Pinterest for a low carb gluten free spice cookie, a traditional gingersnap recipe popped up on my feed. It used brown butter to give the cookies a real rich flavor. It sounded so good, I decided to try it instead of the coconut oil. OMG, browned butter makes these cookies taste AMAZING!

For the sweetener, I used xylitol maple syrup and Lakanto golden monk fruit. I’ve fallen in love with golden monk fruit, because I’ve found it’s a pretty close low carb substitute for brown sugar.

And then, to give it a more authentic flavor, I decided to add a tablespoon of unsulphured molasses. Yeah, I know it’s not a low carb ingredient. But a tablespoon distributed throughout 20 cookies is not bad, and each cookie has a little less than two carbs a piece.

NEED MORE GLUTEN FREE MEAL IDEAS? CLICK HERE —>

How to Make Low Carb Spice Cookies

The first step in the low carb ginger cookies recipe¬†is browning the butter. Don’t know how to brown butter you say? I was kind of intimidated by this step, but it turns out it’s a whole lot easier than I thought.

How to Brown Butter

gluten free spice cookie

First off, you’ll have 100% more success if you use a light colored pan. Browned butter can turn to burnt butter quickly, and you can’t tell the difference unless you’ve got a dark bottomed pan.

I personally recommend the Green Pan. It’s light, and nonstick. Love it!

Melt one stick of unsalted butter, stirring constantly. It will foam a little, but that’s just the water in the butter cooking off. Continue stirring until it’s an amber color.

low carb ginger cookie recipe

Don’t worry about the brown bits at the bottom. That is just cooked milk solids. Some people don’t care for it and separate it before they add it to a recipe. I personally like the flavor, and it lends a darker color to the cookies.

Low Carb Ginger Cookies Recipe

In a bowl, add 1 cup almond flour, 2 tbsp coconut flour, 1/4 cup Lakanto Golden Monk Fruit, 1/4 tsp baking powder, 1/4 tsp salt, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, and 1 tsp of Valencia orange peel. (If you have a fresh orange, you can grate your own, too)

Whisk everything together until well combined.

low carb ginger cookies

Now add your browned butter, 1 tbsp unsulphured molasses, and 1/4 cup xylitol maple syrup.

I’ll give a bit of advice here. I’ve tried this with store brand sugar free syrup, and I got cookies with a funky rubbery texture. It might have been just the brands I tried, but I’ve only ever had success with xylitol maple syrup or honey.

Mix everything together well, and drop by teaspoonfuls onto a parchment paper lined cookie sheet.

low carb ginger snaps

Bake at 350 F for 15-20 minutes, or until firm. Let them sit and cool for a few minutes before you move them to a rack to finish cooling. This recipe will make approximately 20 cookies.
low carb spice cookies

Even though they’re not crispy and crunchy like regular gingersnaps, this¬†low carb ginger cookies recipe gives them¬†the same zesty kick and taste. I hope you’ll give them a try for the Holidays, or anytime you get the ginger spice craving.

Sweet and Spicy Low Carb Ginger Cookies

Yield: 20

Serving Size: 1 cookie

Fat per serving: 7.6

Carbs per serving: 2

Protein per serving: 1.4

Fiber per serving: .9

Sweet and Spicy Low Carb Ginger Cookies

Ingredients

Instructions

  1. Preheat oven to 350 F.
  2. Melt one stick of butter in a light colored pan. Brown butter. Set aside to cool.
  3. Add dry ingredients in a bowl and mix well. Add liquid ingredients, and incorporate fully.
  4. Drop by rounded teaspoonfuls on a parchment lined cookie sheet.
  5. Bake for 15-20 minutes, or until done. Let the cookies cool slightly on the cookie sheet, and then transfer to a cookie rack to finish cooling.
  6. Makes approximately 20 cookies.
https://glutenfreedownhomecooking.com/2016/03/sweet-and-spicy-low-carb-ginger-cookies-recipe/

Easy Breezy Gluten Free Low Carb Strawberry Pie

Easy Breezy Gluten Free Low Carb Strawberry Pie

Hot Summers Call for Cool Desserts

Ever since I was a kid, I’ve been pretty impossible to live with if I get hot. My parents didn’t even bother to get an air conditioner until I came along. And to keep the house (and my bratty self) cool in the summer,¬†my mother had my dad build an outdoor kitchen so she could cook and keep the heat outside.

Fast forward 30 years.

When it’s hot and humid here in Florida, the last thing I want to do is cook. The bad thing is, I still want dessert. AND I want a dessert that will help me cool off.

I don’t exactly want an outdoor kitchen like my mother, but I do want recipes that are easy and going to keep me cool. That involves using the oven as little as possible. That’s why I love this easy low carb strawberry pie.

Anatomy of a Low Carb Strawberry Pie

I was never a pie baking person because I never could get the crust to come out right. Icebox pies though were another story. I loved being able to throw it together, refrigerate, and enjoy a nice cool slice of pie in the summer.

I wondered if I could make an icebox low carb berry pie work. My old recipe had all of three ingredients. Jello, Cool Whip, and strawberries. Easy breezy!

I kept the strawberry jello, albeit I used sugar free.

Cool Whip is great and all,¬†but I don’t want fake food. Who wants basically eat oil and corn syrup? Especially when the real stuff tastes sooo much better! I decided to use heavy whipping cream in place of the Cool Whip.

I’m so glad that strawberries are relatively low carb. They’re my favorite fruit, and I think I’d die if I couldn’t have any. A cup of chopped strawberries has roughly 10-12 carbs. That’s not bad when you break the pie up into servings.

How I Made a Low Carb “Graham Cracker” Crust

Time saving convenience foods like a pre-made graham cracker crusts are a thing of the past when you’re low carb and gluten free. But making a low carb nut crust takes only minutes, and you can have it done and ready to go in less time than it take you to go to the store and buy one.

You can find recipes for low carb crusts all over the internet. They’re quick and easy to make. All you need are pecans, walnuts, or whatever your nut of choice is. But I add something a little different to give it a darker flavor to kind of mimic the “graham cracker” look and taste.

I add Golden Lakanto monkfruit sweetener to my crust. This is a new sweetener to me. I bought it because I read it tastes¬†like brown sugar. I’ve only used it in my low carb “graham cracker” crust, and¬†it does give it a darker flavor just like brown sugar would.

Oh, and by the way, each slice of pie only has 3.5 net carbs!

NEED MORE GLUTEN FREE MEAL IDEAS? CLICK HERE —>

First, the Low Carb, Gluten Free “Graham Cracker” Crust Recipe

gluten free graham cracker pie crust recipe

Add 1 1/2 cup of nuts and 1/2 cup¬†Golden Lakanto monkfruit sweetener¬† to your mini food chopper. (I couldn’t live without my Ninja Chopper!) Pulse until it’s ground.

low carb graham cracker crust

 

Mix 4 tbsp melted butter to nut mixture and combine well. Press the dough to the bottom and sides of an 9 inch pie plate. Bake at 350 F for 12-15 minutes, or until golden and set. Remember to let it cool completely before you add your pie filling!

Now Let’s Make a Low Carb Strawberry Pie!

strawberry pie recipe easy

Chop enough strawberries to make 1 cup. (About a half a pound) Set aside.

recipe easy strawberry pie

Add enough ice cubes to 1/2 cup of water to make 1 cup.

low carb berry pie

Dissolve a box¬†of sugar free strawberry jello in 2/3¬†cup boiling water. When there’s no granules left, pour in the ice water. Stir until the ice cubes completely melt and set aside to thicken.

low carb strawberry pie recipe

Beat 2 cups whipping cream on high until extremely stiff. It should be able to stick to your spoon when you hold it sideways.

gluten free berry pie recipe

Add the thickened jello mixture to the whipped cream and fold gently until thorough combined. Gently mix in chopped berries. Refrigerate for 30 minutes.

low carb strawberry icebox pie

Remove from fridge and mound the pie filling into the nut crust.  Refrigerate for six hours or overnight. Top with sliced fresh berries and whipped cream and enjoy your cool low carb strawberry pie!

Variation: This also makes a pretty parfait. In tall parfait glasses, layer filling and fresh sliced strawberries and top with homemade sweetened whipped cream.

Easy Breezy Gluten Free Low Carb Strawberry Pie

Yield: 8 Servings

Serving Size: 1 Slice

Fat per serving: 43.9

Carbs per serving: 6.1

Protein per serving: 3.4

Fiber per serving: 2.6

Easy Breezy Gluten Free Low Carb Strawberry Pie

Ingredients

    For the Filling:
  • 1 box sugar free strawberry jello
  • 2/3 cup boiling water
  • 1/2 cup cold water
  • 2 cups whipping cream
  • 1 cup chopped strawberries

Instructions

  1. Preheat oven to 350F.
    Make the Crust:
  1. In a food processor or small food chopper, blend nuts and sweetener until ground. Add melted butter and mix well. Press into a 9 inch pie plate
  2. Bake for 10-15 minutes, or until golden brown.
    For the Filling:
  1. Add boiling water to jello and stir until completely dissolved.
  2. Add enough ice cubes to cold water to make one cup. Add to the gelatin and stir until the ice cubes are melted and the mixture begins to thicken. Set aside.
  3. With a mixer or blender, beat whipping cream until very stiff.Add thickened jello mixture and fold gently until combined. Next, fold in strawberries.
  4. Refrigerate for 30 minutes.
  5. Remove and spoon into the crust. Refrigerate for six hours or overnight.
  6. Serve with sweetened whipped cream and fresh sliced strawberries.
https://glutenfreedownhomecooking.com/2016/02/easy-breezy-gluten-free-low-carb-strawberry-pie/

Products to Make Your Low Carb Strawberry Pie Even Better:

Low Carb Fudge Made with Coconut Oil

Fudge Made with Coconut Oil

Fudge Made with Coconut Oil: The Perfect Healthy Fudge Recipe

I always wondered as a child, especially when my mother was making me eat Brussels sprouts, why God didn’t make healthy food taste like chocolate? To my six-year-old mind it made perfect sense. If it’s supposed to be good for you, why didn’t it taste, well, good?

Fast forward a little over 30 years later and I still don’t like Brussels sprouts, but I still love chocolate. And I still wonder why a lot of healthy foods doesn’t taste amazing. But I’ve found a yummy healthy food that tastes like chocolate because it’s, well, chocolate.

Fudge made with coconut oil.

Coconut oil chocolate fudge is a delicious way to get healthy fats into your diet when you’re low carb or keto.¬†I use it as an excuse to eat chocolate. Oh, I’ve got to get more fats into my diet. Better eat me some fudge.

Darn.

Sometimes I’ll eat it for a snack, other times I have a piece or two in the morning with my tea if I’m not very hungry. I make my friends choke when they ask me what I had for breakfast that day and I casually tell them fudge. They think I’ve fell off the wagon, but I know I’m really eating healthy.

Fudge Made with Coconut Oil Makes a Great Low Carb Christmas Candy

I don’t know what it is about the holidays and sweets, but you can’t seem to have one without the other. I used to bake batches of wheat flour cookies and sugar laden candies for Christmas. Since I started my new way of eating, I’ve revamped all of my recipes, even the Christmas standbys.

Fudge always reminds me of my grandmother in Missouri. She made the best fudge I’ve ever tasted because she used black walnuts. They have a distinctive flavor that doesn’t even resemble typical English walnuts. I’m here in Florida, and it’s a nut that’s not grown down here.

To me, fudge isn’t fudge without black walnuts, and I’ve kept her tradition by adding black walnuts to my coconut oil fudge, but you can replace it with your favorite nut or don’t use any nuts at all.

To sweeten my coconut oil chocolate fudge without making it gritty and grainy, I used Confectioner’s Swerve. This is a no-cook fudge recipe, and that’s why you can’t use a granulated sweetener. It won’t dissolve, and you’ll be left with a grainy crunchy mess.

NEED MORE GLUTEN FREE MEAL IDEAS? CLICK HERE —>

Step by Step Directions to Make Fudge Made with Coconut Oil

Healthy Fudge Recipe

First, melt 1 cup organic virgin coconut oil and add to a large mixing bowl. (I use Barlean’s coconut oil.)

low carb fudge recipe

Add 1 cup organic cocoa powder to your oil.

fudge made coconut oil

Add 1/2 cup Confectioner’s Swerve sweetener. Or use your preferred sweetener, just be sure it’s in powder form or your fudge will be grainy.

low carb christmas candy

Next add 1/4 tsp of stevia glycerite, (or to taste) 1 tsp vanilla, and a dash of salt. Mix it really well and make sure you don’t have any cocoa clumps. (hmm…sounds like a fun cereal ūüôā

chocolate coconut oil candy

Line a loaf pan with parchment paper. I needed an extra hand and didn’t have any helpers that night to hold the parchment paper in place, so I improvised.

I used clothespins to keep everything in place so I could pour my fudge in. You could also use a silicone loaf pan, and you wouldn’t need to use the parchment paper at all.

coconut oil chocolate candy

Pour in the fudge mixture, and sprinkle 1/2 cup chopped nuts on top. Refrigerate for an hour.

sugar free fudge recipe

Remove from the loaf pan by picking up the parchment paper. Use a sharp knife and cut into bite-sized pieces.

sugar free fudge recipe

Enjoy! Your family and friends will never guess you’re serving them low carb fudge made with coconut oil!

Low Carb Fudge Recipe:

Low Carb Fudge Made with Coconut Oil

Carbs per serving: 3.5

Low Carb Fudge Made with Coconut Oil

Ingredients

  • 1 cup melted organic coconut oil
  • 1 cup organic cocoa powder
  • 1/2 cup confectioner's Swerve (or your preferred natural sweetener)
  • 1/4 tsp stevia glycerite
  • 1 tsp organic vanilla
  • dash of salt (optional)
  • 1/2 cup organic black walnuts (or your preferred nut)

Instructions

  1. Line a small loaf pan with waxed or parchment paper.
  2. In a bowl, mix oil, cocoa, sweeteners, vanilla, and salt. Combine well. Pour mixture into lined loaf pan. Refrigerate for an hour. Remove your chilled fudge and sprinkle nuts on top. This is to keep them from sinking to the bottom.
  3. Return to refrigerator. When your fudge is solid, remove from loaf pan. Using a large knife, cut into small squares. Store in an airtight container and refrigerate. Do not store at room temperature as your fudge will melt. Makes about 12 servings.
https://glutenfreedownhomecooking.com/2016/01/low-carb-fudge-made-with-coconut-oil/