Low Carb & Gluten Free Brownies

avocadobrowniesAlthough I’m not a daily dessert eater, I do have a wicked love of anything chocolate.  These #KetoFriendly brownies satisfy that love without ruining my diet goals.  #ThisGirlLovesToEat

Keto Avocado Brownies

  • 2 Ripe Avocados
  • 4 Large Eggs
  • 6 TBLS Unsweetened Creamy Peanut Butter
  • 1/2 Cup Bob’s Red Mill Paleo Baking Mix
  • 2 tsp Baking soda
  • 2/3 cup Cocoa powder, unsweetened
  • 2/3 cup Xylitol (Sugar Substitute)
  • 1/2 tsp Kosher salt
  • 2 tsp Vanilla extract, pure
  • 1/2 Cup Butter
  1. Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients and blend until smooth.
  2. Transfer batter to prepared baking pan and smooth top with a spatula.
  3. Bake until brownies are soft but not at all wet to the touch, 40 – 45 minutes. Let cool 25 to 30 minutes before slicing and serving.

Keto Lemon Cheesecake Bars

withberriesA light lemony cheesecake dessert on a buttery shortbread-like crust with a sweet-tart lemon layer covered by creamy cheesecake layer.  You can enjoy this guilt free because #ItsKeto!

Keto Lemon Cheesecake Bars

Preheat oven to 350° F and lightly butter a 13 x 9 Pyrex baking pan.

Using a pastry blender, forks, or your blender/Vitamix, combine the ingredients for your crust until coarse crumbs form.  TIP:  I like to use my Vitamix 750 Pro on the 2 setting, after pulsing to start, so that, instead of coarse crumbs, a light, fluffy dough forms.

  • 1+1/2 Cups Bob’s Red Mill Paleo Baking Flour
  • 1/2 Cup Swerve Confectioners Sugar Substitute
  • 3/4 Cup Cold Unsalted Butter, Cut into Cubes

Press the crumbs into the bottom of the baking dish.  Bake until golden brown, 18-21 minutes.  Don’t under cook the crust!  Remove from the oven and set aside.

Prepare the lemon layer by combining, in your blender:

  • 4 Large Eggs
  • 1 1/2 Cups Granulated Xylitol or Erithritol (Sugar Substitutes)
  • 1+1/2 TBLS Bob’s Red Mill Paleo Baking Flour
  • 2 TBLS Lemon Zest
  • 1 Cup Lemon Juice

Pour lemon mixture onto the baked crust.  Skim off any large bubbles from the surface of the lemon layer.

Prepare the cheesecake layer by combining, in your stand mixer or cleaned blender container:

  • 2 – 8 oz Packages Cream Cheese
  • 1 Cup Granulated Xylitol or Erithritol
  • 2 Large Eggs

BEWARE:  If you use Xylitol in this recipe, which I prefer because there’s no aftertaste or cool sensation, Xylitol IS NOT PET SAFESo, no sharing with your furry babies.

When well combined, pour and spread over the lemon mixture.  It’s ok if the lemon layer peeks through, the cheesecake layer rises to the top during baking.  Bake until the filling is set about 40 minutes.  Remove from oven and cool pan on a wire rack before putting into the refrigerator to chill.  Cut into 24 Bars and top with a couple of fresh berries if desired.  #ThisGirlLovesToEat

Nutrition Information (24 Servings):

  • 131 Calories (Savings of 125 Calories without real sugars & all purpose flour)
  • 1 g  Fat (Savings of 13 g Fat from traditional recipe)
  • 4 g  Carbs  (Savings of 27 g Carbs from traditional recipe)
  • 3 g  Protein

Quick Zucchini Pickle Ribbons

zuccpickleribbonsBecause the photo of the recipe isn’t on the same page as this recipe from #EatingWell Magazine, you could blink and miss it.  I’d have been sorry if I did!

Not only was I able to adapt it to make it #KetoFriendly, but it’s quick and easy & makes a perfect compliment for the Keto sandwiches I’m now able to enjoy because of my latest discovery: #Sola, 3g carbs per slice, Sweet Oat Bread!  It’s not cheap, but I can get it on Amazon and get my grilled cheese sandwich fix again!

Quick Zucchini Pickle Ribbons

  • 2 Medium Zucchini
  • 8 Fresh Dill Sprigs
  • 3/4 Cup White Wine Vinegar
  • 3/4 Cup Water
  • 1 TBLS Erythritol (or other Sugar Substitute)
  • 2 tsp Mustard Seeds
  • 1 tsp Salt
  • 1 Crushed Garlic Clove
  • 1/4 tsp Crushed Dried Red Pepper
  1. Cut zucchini into long strips using a vegetable peeler, discarding the inner seeds. (You should have about 12 ounces of strips.) Place in a heatproof jar and add dill.
  2. Combine vinegar, water, sugar substitute, mustard seeds, garlic and crushed red pepper in a medium saucepan. Bring to a boil. Pour into the jar. Let stand at room temperature for 20 minutes. Drain and serve immediately.

Nutrition Information per 1/4 Cup Serving

8 calories; 0 g fat; 0 g fiber; 0 g carbohydrates; 1 g protein; 10 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 99 IU vitamin A; 7 mg vitamin C; 8 mg calcium; 0 mg iron; 40 mg sodium; 107 mg potassium  #ThisGirlLovesToEat

Treat Week: Toasted Pecan Turtles

pecanturtles

We’re in the home stretch of #TreatWeek.  Under a week to go and houses in #EveryTownUSA smell of sweet things destined for sharing with friends and family alike.

Except for the old standbys of fudge and truffles, I usually shy away from making candy, but this year I got coaxed into making turtles, after seeing how ridiculously expensive they were to buy so few in the stores.  Admittedly, I cheated by not making my caramel from scratch, but if it all tastes good in the end, does it matter?  Considering the amount of time it saved me, I’m thinking nope!

Toasted Pecan Turtles

  • 12 oz Pecan Halves
  • 1 – 11 oz Bag Individually Wrapped Caramels (I used Kraft)
  • 2 TBLS Water
  • 1+1/2 – 12 oz Bags Milk Chocolate Chips (I prefer Ghirardelli, but had Nestle’ on hand and the candies tasted just as good)
  • 3 tsp Crisco Solid Shortening

In preheated 350°F oven, on an ungreased baking sheet, toast a pecans in a single layer for 8+1/2 minutes.  Remove from oven and immediately move nuts to a bowl so they stay warm while you’re working with them.

In the microwave, melt the chocolate chips together with the shortening in 30 second intervals until you have a nice, not too thick consistency.

Line 3 baking sheets with waxed paper.  Using a fork, dip into the chocolate and make a 1 – 1+1/2″ thin circle on the waxed paper.  Fan out 3 or 4 pecans in a Y or X pattern.  You want the chocolate to hold the pecans in place and act as a landing spot for any caramel that may spill over in the next step.  Continue until your pans are full or you run out of big enough pieces of pecan to work with.

While the chocolate and pecans start to set up, unwrap all of the caramels and put them into a 1 qt saucepan with the water.  Heat over low-medium heat, stirring constantly, until caramels are melted.

Using a 1/2 tsp measuring spoon, quickly spoon the caramel over the pecan clusters, making sure caramel is touching each of the pecans.

Rewarm chocolate to thin it again, then spoon a small amount on top of each layer of caramel. Put sheets into the refrigerator for 1-2 hours, or until hardened.  If space is an issue, use a cooling rack between sheets so you can stack them.  #ThisGirlLovesToEat