Tag Archives: cream cheese

Banana Nut Cake

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Banana Nut Cake

1 cup butter, melted

1.5 cup Birch Xylitol or Erythritol*

½ teaspoon clear stevia

2 teaspoons vanilla

6 eggs

2 cups mashed banana

2 Tablespoons arrowroot powder

1 Tablespoon Baking Powder

½ Tablespoon Baking Soda

1¼ cups buttermilk

1 cup coconut flour

½ cup pecan meal

1 cup chopped pecans

Preheat oven to 350.  Add the ingredients in the order listed above and mix well between each item added.  This recipe makes 3 layers or a lasagna pan (10×14)

Bake for 30 minutes and then, turn the oven down to 325 and bake until a toothpick comes out clean.. Coconut flour turns out better on a lower time.

Cream Cheese Frosting

1 – 8 oz cream cheese, softened to room temperature

½ cup powdered Birch Xylitol or Erythritol

1 teaspoon clear or vanilla crème stevia

Mix the cream cheese,  xylitol and stevia together until well blended.

Add 1 and 1/3 cups mashed banana to the cream cheese mixture and blend well.

Add 1 teaspoon vanilla and mix well.

Add 2 cups of chopped roasted pecans.  ( I roast the pecans in a 300 degree oven while the cake cools, about 10 – 15 minutes.)  Roasting the pecans is optional, however, several in my family cannot eat raw pecans and yet have no problem with the roasted ones.  We love the flavor the roasted pecans give the frosting!

Whenever I make baked treats for people outside of my immediate family, I use Non-GMO organic erythritol as Xylitol can cause some people to have stomach distress.  We like Birch Xylitol, but it requires an adjustment time, so I don’t feed it to people who are not used to it.

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Brown Butter Pumpkin Cake with Honey-Cinnamon Cream Cheese Frosting


Cake Ingredients:

½ cup unsalted butter, grass-fed, more for pans

Coconut flour for dusting pans

3 cups blanched almond flour

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground ginger

3/4 tsp ground nutmeg

3/4 tsp sea salt

1/4 tsp ground cloves

½ cup birch xylitol

3 large eggs

1 1/2 cups pumpkin puree, ( I used a regular size can)

Honey-Cinnamon Frosting:

¼ cup unsalted grass-fed butter

8 oz cream cheese, room temperature

½ cup honey

1 tsp ground cinnamon

Directions:

Make the Cake: Position a rack in the middle of the oven. Preheat oven to 350 degrees. Butter and flour (with coconut flour) the bottom & sides of two 9-inch round cake pans. Melt the butter in a 1 quart heavy bottomed pan, stirring occasionally until the butter turns a nutty golden-brown (around 4-6 minutes) and when it smells nutty. The browned butter will have three parts to it. The scum on the top (sounds good), the golden brown clarified butter/ghee, & the burnt milk solids at the bottom. Scrap off the scum & discard. Pour the golden brown ghee/clarified butter into a measuring cup, while trying to keep the browned bits at the bottom out of the cup. Set aside & allow it to cool.

In a large bowl, add all of your dry ingredients and whisk them together (almond flour, spices, salt, & baking soda). In a medium bowl, combine birch xylitol, eggs, & pumpkin puree & whisk thoroughly to combine. Add the browned butter to the wet ingredients to incorporate all the way. With a rubber spatula, stir in the wet ingredients into the dry ingredients until thoroughly combined & fully incorporated. Divide the batter equally between the two pans.

Bake the cakes for about 30 minutes (again make use of those olfactory sensors during baking as I baked my cakes for 28 minutes, because the cake smelled done), or when a toothpick inserted in the middle comes out clean. Let the cakes cool 10 minutes in the pan. When using almond flour to make a cake, you will need to use a butter knife to run it around the outside of the cake; as well as, gently using the knife to lift up the bottom edges, to ensure it doesn’t stick when turning it out of the pan. Turn it onto a cooling rack to cool completely.

Make the Frosting: Take your room temperature butter & cream cheese & beat them in an electric mixer on medium-high speed (that would be a 7 on my Kitchen Aid). Add your honey & cinnamon to the mixture. A pinch of salt is lovely to add. Taste to see if you need more honey then written.

Assembling: Get a large cake plate and place one cooled cake top side down. Spread about 1/2 -2/3 cup of frosting on the cake. Take your other cake and place it top side down. Frost the top and sides with remaining frosting. Top the cake with chopped pecans. I used pecans to hide imperfections at the base of the cake (gotta love it). I kept mine in a cake dome platter for a day & then transferred to the fridge, due to the frosting.

I baked mine in a 9×13 pan and not in round pans like they said.  I did watch it closely and took it out before it could over bake.  I also left out the ginger, because I am allergic to it.  Hannah did use honey in the frosting, but if I had made it, I would have used yacon or xylitol.  Oh, and I sprayed my pan with Spectrum grapeseed oil spray and didn’t dust it as I served it in the pan.

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Frozen Key Lime Pie

Frozen Key Lime Pie Frozen Key Lime Pie

1 cup pecan meal

1 cup almond flour

¼ teaspoon clear stevia mixed into 1 stick melted butter, unsalted

Mix well and pat into either a 9X13 pan or a 10X14 pan.  Bake 10-15 minutes at 350.  Cool on cooling rack.

2 cups heavy cream whipped with 1/3 cup Monk Sweet Plus OR Birch Xylitol or non GMO Erythritol.  Whip until thick.  Set aside.

2 – 8 ounce cream cheese, softened to room temp.  Whip in mixer until smooth.

Mix ¾ teaspoon clear stevia and 16 drops of Young Living Essential Oils Vitality Lime Oil into 1/3 cup fresh lime juice.

With mixer on very low, so it doesn’t slosh out, slowly add the Lime juice, stevia and Lime Oil into the beaten cream cheese.

When it is well mixed, fold the whipped cream into the cream cheese mix.

Spread over the cooled crust.  Cover and freeze overnight.

Let it thaw at 10-15 minutes depending on the temp where thawing and then, cut into squares.  This is a very rich dessert.  It is naturally sweetened, is sugar free and grain free.  Some in our family like this frozen, some thawed out and soft like pudding.  Either way, it is delicious.

Photo of finished pie at the top and of the crust at the bottom.

 

Crust for pies

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Hannah’s Chocolate Frosting

2.5 cups of whipped heavy cream

8 ounces of Cream Cheese, softened to room temp

2 Tablespoons unsweetened Cocoa

2 Tablespoons Birch Xylitol

1/2 teaspoon Vanilla Extract

1/2 teaspoon Hazlenut Stevia

1/2 teaspoon Chocolate Stevia

Whip the cream and put into a large measuring cup and set aside.

Cream the cream cheese, Cocoa, Xylitol, Vanilla Extract and Stevias together.  When it is smooth, mix in the whipped cream and mix until it is spreading consistency.

Hannah made this one up and it is good enough to be a pudding or a frosting!  This frosting is best when made several hours before serving, as the flavors blend and the stevia takes a backseat to the chocolate flavor.

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