Coconut Flour Pizza Crust
Category Archives: Recipes
Chocolate Chip Cheese Cake
Step One – Crust
3 C. blanched almond flour or meal
1 Tablespoon unsweetened cocoa powder
12 T. butter, melted (stick and a half)
Add ½ teaspoon SweetLeaf Clear Stevia and ½ teaspoon vanilla to the melted butter.
Add the sweetened melted butter to the dry mix.
Mix well. Press into a 9 x 13 or 10 x 14 pan.
Step Two – Filling
3 – 8 oz. packages cream cheese, softened to room temp (couple of hours sitting on the counter)
½ C. Erythritol
½ teaspoon SweetLeaf Clear Stevia
6 medium or 5 large eggs
1 ½ t. vanilla
1 cup Lily’s dark stevia sweetened chocolate chips or 1 cup chopped Chocoperfection Bar or Lily’s Dark Chocolate Bar.
Cream cheese with Erythritol and Clear Stevia. Add eggs one at a time until mixture is smooth. Add Vanilla. Stir in the chips or chopped chocolate. Pour into pan on top of crust. Bake at 300° on lowest rack for 1 hour.
Step Three – Topping
1½ pts. sour cream
¼ C. Erythritol and ¼ teaspoon of Clear Stevia
2 t. vanilla
Remove cake from the oven. Pour sour cream mix on top of hot cake. Put back in the oven for 15 minutes.
Step Four – Refrigerate for 24 hours.
Okay, I don’t always have 24 hours, so I stick it into the freezer for a couple of hours and then, pull it back out and serve it.
Step Five – While the cake is cooling, chop another bar or get some chips ready to sprinkle over the top and melt a Lily’s or Chocoperfection chocolate bar and add a little coconut oil to make it a little thinner, probably 1 or 2 teaspoons to a bar. … Drizzle it over the cheesecake.
STRAWBERRY LEMONADE (SUGARFREE) – Amy Clark
4 C frozen strawberries (slightly thawed)
2 C water
2 C. organic or fresh squeezed lemon juice
½ C Erythritol or Birch Xylitol*
1 ½ tsp SweetLeaf Berry Stevia
Puree strawberries and water in blender. In 1 gal pitcher add lemon juice and sweeteners stir to dissolve. Add strawberry puree stir and add water to taste. Chill in freezer till slushy for a cool treat.
Hannah asked for strawberry lemonade for her wedding reception on 7-30-2016. I bought a case of organic lemons and Terry juiced them and we froze the juice. Amy brought some more bottled organic lemon juice with her for the reception. We knew the basic lemonade recipe of 1 cup juice per half gallon and most Strawberry Lemonades just had a few strawberries floating in it and no real flavor to it. So, Amy experimented with pureeing frozen strawberries and came up with this recipe which was a smashing success.
Many who were there have asked for it, so here it is..
*Our family uses primarily Birch Xylitol, however, when preparing food or beverages for those unaccustomed to it, we use Non-GMO, Organic Erythritol to avoid any stomach distress or issues, as Birch Xylitol requires a time of adjustment. All the sweet foods and drinks at the wedding were sweetened with Erythritol and SweetLeaf Stevia. Erythritol is not quite as sweet as Birch Xylitol, so we have to adjust and use slightly more Stevia to taste.
9 ounce package of Lily’s Dark Chocolate Chips, Stevia Sweetened
4 heaping Tablespoons coconut oil, pure expeller
1¼ cups water
1 stick unsalted butter
½ cup non GMO Erythritol or Birch Xylitol
1 teaspoon SweetLeaf Stevia Clear
2 teaspoons Vanilla Extract
½ teaspoon coconut extract, optional
4 cups unsweetened shredded coconut
2 cups instant, dry, powdered milk
1 Tablespoon Great Lakes Gelatin, optional, but makes cookie softer
Put 1 cup water and butter and heat until the butter is melted. Add erythritol or birch xylitol and stir well.
Remove from the heat. Add vanilla, coconut extract, and clear stevia to the water mix.
In a bowl, mix shredded coconut and dry powdered milk.
Sprinkle the gelatin over ¼ cup water and mix well. Then, add it to the pan with the warm water, butter mix. Pour the liquid over the dry mix and mix well.
Use a melon ball scoop or a measuring tablespoon to dip out the cookie dough, form into balls.
Place them on a parchment paper lined cookie sheet or spray the cookie sheets.
You can freeze these on the cookie sheet and then, put them into a zip lock bag to bake later or you can just chill them slightly and then, bake them at 325 for 15 minutes until the bottoms are slightly brown. (I got in a hurry today and cooked them without chilling them..They are fine! Eating one right now!)
Macaroons are supposed to be soft, so do not overbake.
Dip the cooled cookies into a chocolate sauce, carob sauce or fruit sauce.
Eat the batter raw with almonds. It is quite like almond coconut candy!
I get my unsweetened, shredded coconut from Tropical Traditions. It is really good stuff. I personally prefer to get organic, dry powdered milk. I have found it in goat’s milk, too.
**It works best if everything is room temperature.**
*3 egg yolks (preferably pastured)
*1 tsp REAL salt
*2 tablespoons freshly squeezed lemon juice
*1 tsp organic prepared mustard or 1/4 tsp mustard powder
*1.5-2 cups oil of your choice – (Grapeseed, Sunflower, Safflower, Olive, Avocado, etc.)
*Put all ingredients (EXCEPT OIL) in a quart jar.
*Blend with a hand blender/stick until all ingredients are mixed.
*Add oil one Tablespoon at a time until it begins to look like mayo. When it gets really thick, I change over to the whisk attachment and then, add oil until it is the consistency and taste we like.
Put a lid on the quart jar and store in the refrigerator.
If you don’t have a hand blender, you can make mayo in a blender on low speed.
You can add a few drops of stevia if you like your mayo to be more sweet like a salad dressing. I add stevia and poppy seeds to make a dressing for cole slaw.
We use this recipe as is with no sweetener for deviled eggs and sweet potato salad.
This recipe is adapted from two different recipes that two different friends make. I liked each one a little and so took the two recipes and took my favorite pats and came up with this one. The possibilities are endless. I know someone who puts many spices in their homemade mayo and it is good. I prefer plain and then, add to make various dressings.
Chocolate No Bake Coconut Cookies
1 stick butter or 1/2 cup coconut oil
1/2 cup milk or coconut milk
1 cup Monk Sweet Plus and 1/2 teaspoon SweetLeaf Clear Stevia OR
1 cup Birch Xylitol & 1 teaspoon SweetLeaf Clear Stevia OR
1 cup Non GMO Erythritol & 1 teaspoon SweetLeaf Clear Stevia*
4 T cocoa
1 cup nut butter
2 cups shredded, unsweetened coconut
Heat on medium, stirring constantly.
Bring to a boil and boil for one minute.
Remove from the heat and add 1 cup nut butter. I use Almond or Cashew butter.
Add 1 teaspoon vanilla extract
When nut butter is well blended, add 2 cups shredded, unsweetened coconut
Spoon onto wax paper or parchment paper. Let them cool or not! I love to eat one with an almond… So reminds me of a candy I loved long ago!
*With Birch Xylitol or Non GMO Erythritol, use 1 teaspoon clear Stevia.
*With Monk Sweet Plus, use 1/2 teaspoon clear stevia as the Monk Sweet Plus is sweeter.
1 1/4 cups almond flour
1/4 cup coconut flour
1/3 cup pecan meal
1 tsp salt
1 tsp baking soda
1 teaspoon Xanthum Gum* OR
1 teaspoon Arrowroot Powder OR
1 tsp Great Lakes unflavored beef gelatin dissolved in 3 Tablespoons water
1 cup buttermilk**
1/4 cup oil or melted butter
*Our first choice as of the latest batches of this is the Xanthum Gum. It gave it a better texture. It needs one of the three choices to keep it from crumbling.
** Buttermilk is 1 Tablespoon vinegar and 1 cup coconut milk. You can use any vinegar and any milk. I like Coconut Secret Vinegar and coconut milk.
I make the buttermilk by putting the vinegar in the bottom of a 1 cup measuring cup and adding the milk to the top and while it sits.
IF I were using gelatin, I dissolve the gelatin in another cup. Then, I mix them together and whisk with the eggs.
I mix all the dry ingredients in a mixing bowl and make a hole in the middle and pout in the wet mix. Mix it well and then, add the oil. Mix well and bake at 350 until golden brown.
To best have it the thickness needed for sandwiches, bake it on parchment paper in a large bar pan. I use a large stone bar pan.
This is a wonderful substitute for cornbread, works for dressing and also I made a grilled cheese out of it. I cut a square and then, sliced it in half and cooked it in the skillet with butter and cheese. Terry just used it to make a turkey sandwich!
One of the problems we have experienced with alternative breads made with coconut and almond flour is that they don’t get as dry and firm inside as we like. We have always liked our quick breads brown and crunchy.
Today, I made some of this bread and put it in a large bar pan. It was thinner and browned so nicely. It was done enough for even my husband!
I am super happy with this “bread”.
3 cloves garlic, crushed
2-3 T. oil
3 lbs. tenderized round steak
Salt and pepper
28 oz. crushed or pureed tomatoes
½ C. water
1 t. crushed basil
Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a fabulous dinner.
Low heat on a slow cooker is about 200°F and high heat on a slow cooker is about 300°F.
- 5 eggs
- ½ cup coconut milk
- 1 or 2 squirts English Toffee SweetLeaf Stevia
- 5 tablespoons coconut flour
- 1 tablespoon arrowroot powder
- 1/2 cup pecan meal
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1/3 cup coconut oil, melted or other oil or butter
- chopped pecans to desired chunkiness (I like 1/2 cup pecan pieces.)
I always sift the coconut flour through a strainer.
I top with fresh fruit for a lower glycemic meal than the typical syrups.
My family loves stevia sweetened strawberries and stevia sweetened whip cream.
Tip to sweeten the strawberries so they will have a sweet syrup, place the stevia in a small amount of water and pour that over the strawberries. For instance, if you would have put 1 cup of sugar in your large bowl of strawberries, put 1 teaspoon stevia in 1/2 cup water. Let them stand for about 15 minutes and stir frequently.