Tag Archives: stevia

Chocolate Chip Cheesecake

Chocolate Chip Cheese Cakechocolate-chip-cheesecake-pic

Step One – Crust

3 C. blanched almond flour or meal

1 Tablespoon unsweetened cocoa powder

Mix well

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.

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Strawberry Lemonade

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

Water

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.

 

 

 

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Chocolate Fudge Frosting

9 ounce package of  Lily’s Dark Chocolate Chips, Stevia Sweetened  

4 heaping Tablespoons coconut oil, pure expeller

Melt in double boiler, then, add these and mix with a whisk.  
1 cup Coconut milk, full fat or Dairy cream
2 teaspoons vanilla
2 teaspoons vanilla creme’ stevia
1/2 cup powdered Erythritol or Birch Xylitol
Remove from the heat when smooth.  It is a thinnish liquid… Poor over the cooled cake… Even better over chilled or frozen cake… It sets up within a few minutes and looks like a butter cream frosting.  It is amazing!  We served this over the chocolate cake made with coconut flour at Hannah’s wedding reception and it was quite a hit!  

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Coconut Macaroons

Coconut Macaroons

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!)IMG_6539

Macaroons are supposed to be soft, so do not overbake.

Variations:

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.

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Chocolate No Bake Coconut Cookies

Chocolate No Bake Coconut Cookies

Hannah’s “Joybols”

1 stick butter

1/2 cup milk

1 cup Birch Xylitol or Erythritol*

1 teaspoon Clear Stevia

4 T cocoa

1 cup nut butter

3 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 3 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!

*I use Birch Xylitol for just us, but when I make it for people who are not accustomed to it, I use Erythritol.  Both are Zero calories.  I do get a non GMO version.

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Pecan Waffles

Pecan Waffles

  • 4 eggs or 6 egg whites and two eggs**
  • ½ cup coconut milk
  • 1 or 2 squirts English Toffee SweetLeaf Stevia*
  • 3 tablespoons coconut oil, melted or other oil or butter
  • 3 tablespoons + 1 teaspoon coconut flour
  • 1 tablespoon arrowroot powder
  • 1/2 cup pecan meal
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  •  chopped pecans to desired chunkiness (I like 1/2 cup pecan pieces.)

 

**Okay, we discovered that the batter is thinner and the texture better when we use egg whites instead of just whole eggs… Our granddaughter is allergic to egg whites, so we separated the eggs for a cake for her and I needed to do something with the egg whites, so I made waffles and we LOVED the crispier texture.

*If your family is not used to stevia yet, you can put 1 teaspoon to 1 Tablespoon of Birch xylitol  or Erythritol and reduce the stevia to 1 squirt.  I have found that a blend of the two tastes more neutral.  I have come to love stevia myself, but I do a blend when cooking for people not used to it.

Mix in the blender or mixing bowl and cook in the waffle iron.  I put half the pecans in and let them blend thoroughly and then, I put the other half in and only blended a little so there would be pieces of pecans in the waffles.

If you are using pecans already ground into meal, you can use a mixing bowl and a mixer instead of the blender.

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.

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Banana Nut Cake

IMG_6540

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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