March 6, 2018 Amy
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Sugar-Free Mint Chocolate Pudding – Rich and creamy Mint Chocolate Pudding. Perfect for after dinner or as an afternoon snack. The best part is it is gluten-free, sugar-free, low carb, and keto friendly. – Heavy Cream, Milk (or Unsweetened Almond Milk), Xylitol (or favorite granulated sweetener), Semi-Sweet Chocolate Chips (Option:…

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Sugar-Free Mint Chocolate Pudding
Rich and creamy Mint Chocolate Pudding. Perfect for after dinner or as an afternoon snack. The best part is it is gluten-free, sugar-free, low carb, and keto friendly.
Mint Chocolate Pudding FB
Course Dessert
Cook Time 10 Minutes
Passive Time 2-3 Hours
Servings
Servings
Ingredients
Course Dessert
Cook Time 10 Minutes
Passive Time 2-3 Hours
Servings
Servings
Ingredients
Mint Chocolate Pudding FB
Instructions
  1. In a medium saucepan over medium heat, melt butter, chocolate, heavy cream, milk, and xylitol together. Heat slowly and stir frequently until chocolate and butter are fully melted (5-10) minutes.
  2. Sprinkle the xanthan gum slowly into the chocolate mixture while whisking. Continue to heat for 5 minutes over low heat, whisking constantly.
  3. Remove from heat and add creme de menthe and vanilla extract. Refrigerate for 2-3 hours and serve chilled.
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March 6, 2018 Amy
29 Shares

Sugar-Free Mint Chocolate Chip Ice Cream – Smooth and creamy Mint Chocolate Chip Ice Cream that has no refined sugar! – Whole Milk, Xylitol (Or use favorite granulated sweetener), Heavy Cream, Vanilla extract, Creme de Menthe Liqueur (Adjust to taste), Salt, Green Food Coloring (optional), Chocolate Chips (Recommendation: use Sugar-Free…

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Sugar-Free Mint Chocolate Chip Ice Cream
Smooth and creamy Mint Chocolate Chip Ice Cream that has no refined sugar!
Sugar Free Mint Chocolate Chip Ice Cream
Course Dessert
Prep Time 5 minutes
Passive Time 11-20 Hours
Servings
Quart
Ingredients
Course Dessert
Prep Time 5 minutes
Passive Time 11-20 Hours
Servings
Quart
Ingredients
Sugar Free Mint Chocolate Chip Ice Cream
Instructions
  1. Combine Xylitol and whole milk, stirring until completely dissolved. If needed, warm milk to help dissolve Xylitol.
  2. Combine the remaining ingredients, except for the chocolate chips, stirring until thoroughly combined.
  3. Chill in the refrigerator for 3-8 hours, covered.
  4. Place mixture in an ice cream maker, following manufacturers recommended operation. Add the chocolate chips in the last 5 minutes of churning.
  5. Transfer the ice cream to a freezer safe container and freeze for 8-12 hours before enjoying.
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February 19, 2018 Amy
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Mint Chocolate Delight – Rich, smooth, and creamy mint chocolate layered dessert. Chocolate cookie base, mint cream cheese, chocolate pudding, and mint whipped cream. Gluten-free, grain-free, and sugar-free. – Crust: Almond Flour, Unsweetened Cocoa Powder, Xylitol (or favorite granulated sweetener), Unsalted Butter, Mint Cream Cheese Whipped Cream: Heavy Cream, Xylitol…

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Mint Chocolate Delight
Rich, smooth, and creamy mint chocolate layered dessert. Chocolate cookie base, mint cream cheese, chocolate pudding, and mint whipped cream. Gluten-free, grain-free, and sugar-free.
Mint Chocolate Delight
Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
Large Squares
Ingredients
Crust
Mint Cream Cheese Whipped Cream
Mint Chocolate Pudding
Mint Whipped Cream
Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
Large Squares
Ingredients
Crust
Mint Cream Cheese Whipped Cream
Mint Chocolate Pudding
Mint Whipped Cream
Mint Chocolate Delight
Instructions
Crust
  1. Preheat oven to 350 degrees F. Line a 9x9 baking pan with parchment paper.
  2. Mix together almond flour, cocoa powder, and xylitol. Add in melted butter and mix well. Press into bottom of prepared baking pan. Bake for 13-15 minutes, until edges have started to darken.
  3. Let cool completely before adding layers.
Mint Cream Cheese Whipped Cream
  1. Whisk heavy cream, xylitol, creme de menthe, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
  2. In a separate bowl, beat softened cream cheese with an electric mixer until soft and creamy. Add in the whipped cream mixture, 1/3 at a time. Thoroughly combine whipped cream and cream cheese before adding more to prevent cream cheese lumps from forming.
  3. When crust has cooled completely, spread mint cream cheese whipped cream evenly over crust.
Mint Chocolate Pudding
  1. In a medium saucepan over low heat, melt butter, chocolate, heavy cream, milk, and xylitol together. Heat slowly and stir frequently until chocolate and butter are fully melted (5-10) minutes.
  2. Sprinkle the xanthan gum slowly into the chocolate mixture while whisking. Continue to heat for 5 minutes over low heat, whisking constantly.
  3. Remove from heat and add creme de menthe and vanilla extract. Let stand for 15 minutes or until cooled, then add pudding in an even layer over the mint cream cheese whipped cream layer.
Mint Whipped Cream
  1. Whip heavy cream, xylitol, creme de menthe, and vanilla extract just until stiff peaks form. Be careful not to over whip. Add whipped cream in an even layer over the mint chocolate pudding layer.
Finishing Touches
  1. Optional: Add chocolate shavings or mini chocolate chips on top to garnish.
  2. Place Mint Chocolate Delight in refrigerator to set completely, 3-4 hours.
  3. Serve cold. Store in an airtight container in the refrigerator or freeze.
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January 17, 2018 Amy
1 Shares

Gluten Free / Sugar Free Red Velvet Cake – Red Velvet cake that has just the right blend of flavors and works perfectly with cream cheese frosting. Oh, and it is Sugar Free and Gluten Free. – Brown Rice Flour, Potato Starch, Tapioca Flour, Unsweetened Cocoa Powder, Baking Powder, Salt,…

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Gluten Free / Sugar Free Red Velvet Cake
Red Velvet cake that has just the right blend of flavors and works perfectly with cream cheese frosting. Oh, and it is Sugar Free and Gluten Free.
Red Velvet Cupcake with bite
Course Cake, Dessert
Servings
Cupcakes
Ingredients
Course Cake, Dessert
Servings
Cupcakes
Ingredients
Red Velvet Cupcake with bite
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix together brown rice flour, potato starch, tapioca flour, cocoa powder, baking powder, salt, and xanthan gum. Whisk to thoroughly combine and set aside.
  3. With an electric mixer, beat butter until light and fluffy. Add the xyltiol and granulated erythritol and beat until well combined.
  4. Add the eggs and oil to the butter mixture and mix until just combined.
  5. To the butter mixture, add vanilla and desired amount of food coloring and mix well. The red will deepen as dry ingredients are added.
  6. Alternate adding buttermilk and dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not over mix!
  7. Add batter to prepared cupcake pan or cake pan. For cupcakes, bake for 20-23 minutes. For a 8" cake, bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
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January 17, 2018 Amy
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Sugar Free Cream Cheese Frosting – Smooth and creamy Sugar Free Cream Cheese Frosting with just the right amount of sweetness balanced with the tangy cream cheese. Enough to top 48 cupcakes or frost and fill an 8" cake. – Xylitol, Water, Egg Whites, room temperature, Cream of Tartar, Cream…

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Sugar Free Cream Cheese Frosting
Smooth and creamy Sugar Free Cream Cheese Frosting with just the right amount of sweetness balanced with the tangy cream cheese. Enough to top 48 cupcakes or frost and fill an 8" cake.
Red Velvet Cupcakes
Course Cake, Dessert
Servings
Course Cake, Dessert
Servings
Red Velvet Cupcakes
Instructions
  1. If you only have 1 mixing bowl for an electric mixer, do step 6 first and then set aside for later.
  2. In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
  3. While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reached stiff peaks.
  4. With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
  5. Continue whisking on high speed until the frosting has cooled, about 10 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  6. In a separate mixing bowl, combine cream cheese and 1 cup of butter. Beat with an electric mixer with a paddle attachment until well blended.
  7. Return the egg and xylitol to the stand mixer with a paddle attachment and turn the mixer on low. Add the cream cheese and butter blend 1 tablespoon at a time. Once added, begin adding butter 1 tablespoon at a time until either the buttercream has smoothed out or the butter is gone. Continue to beat the buttercream until the frosting is smooth and not runny.
  8. Mix in the vanilla extract. If buttercream is too soft, refrigerate until it has stiffened. Re-whip before using.
  9. For best results, use immediately. Frosting may be stored in the refrigerator for later use for up to 5 days. Re-whip before using.
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