Well, after months of messin’ around with all sorts of ingredients, and a lot of bean recipes, I’ve come up with my own.
And I’m pretty happy with it. I still find that it dries out quickly so it works best with some ice cream or some mousse as a foil, but otherwise the taste works just fine.
I know the ingredients aren’t easy and are expensive in some cases. I urge you to buy in bulk, and buy the base item and use your food processor to make the “flours”.
- 1/2 c almond flour
- 1/4 c coconut flour (I use dried unsweetened flakes and whirr them in the food processor)
- 1/4 c oat flour (regular oat meal whirred in the food processor)
- 1/4 c whey protein
- 1/4 quinoa flour
- 1/2 c cocoa powder unsweetened
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c sugar substitute of your choice
- 3 eggs
- 1 tsp vanilla
- 1/2 c mayonnaise
- 1/2 c bittersweet chocolate chips
- 1/2 c walnuts chopped
- Whisk together all the dry ingredients except the sugar in a bowl.
- Whisk the sugar and wet ingredients in another bowl.
- Add the wet to the dry and mix until well mixed.
- Ad the chips and the nuts.
- Place in a well-greased 9 x 9 pan.
- Place in a 350° pre-heated oven for about 35-40 minutes, until a toothpick comes out dry.
- Cool on a rack in the pan.
NOTES: you can change up the nuts of course and the chips if you prefer something else. Don’t over bake…It’s better to be slightly wet in the middle than too dry.
SOURCE: Sherry Peyton
This is easy to make and so good, well, let’s just say it’s hard to eat one piece.
What is delightful, is that you can pair the cheesecake with any fruit that you wish, making it as elaborate or simple as you desire. Plain or dressed up, it tastes spectacularly good.
- 1 1/2 cups almond flour
- 1/4 cup sweetener of your choice, (powdered will leave a smoother consistency)
- 1/4 cup butter, melted
- 12 ounces cream cheese, softened
- 2 tbsp sour cream or Greek yogurt, room temperature
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 3/4 cup sweetener of your choice
- 1/2 cup plus 2 tbsp heavy whipping cream, divided use
- 1 envelope Knox gelatin
- In a medium bowl, whisk together almond flour and sweetener. Stir in butter until well combined and clumps form.
- Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.
- In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.
- In a small bowl, whisk together 2 tbsp heavy cream and the gelatin. Stir into cream cheese mixture until combined.
- In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
- Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set. Pour topping over chilled cheesecake and serve.
NOTES: I love this plain, but any fruit will work, and any method. You can use fresh fruit, or cook it down to a sauce.
SOURCE: All Day I Dream About Food
This is a good serviceable dessert. It comes together easily and of course takes care of itself in a slow cooker. The flavor is quite good, the texture fine.
You can add a fruit puree as a topping, or whipped cream. A ganache might be quite effective as well.
This looks rather plain, but dressed up with a topping, it becomes a fine company dessert.
1 1/2 cup almond flour
1/2 cup coconut flour
3 tablespoons sweetener of your choice
2 teaspoons baking powder
1/2 cup butter, melted
1/2 cup whipping cream
Juice from two lemons (about 2 tablespoons)
Zest from two lemons
3 tablespoons granulated sweetener of your choice
1/2 cup boiling water
2 tablespoons butter, melted
2 tablespoons lemon juice
- Combine almond flour, coconut flour, sweetener, baking powder, and xanthan gum in medium bowl.
- Whisk together butter, whipping cream, lemon juice, zest and egg in large bowl.
- Add dry mix to wet mix and combine until well blended. Spread into 2-4 quart slow cooker crock lined with aluminum foil.
- Combine all topping ingredients in bowl and pour over cake batter in crock.
- Cover crock pot and cook on high setting about 2-3 hours or until toothpick inserted in center comes out clean.
- Serve warm with fresh fruit and whipped cream, if desired.
NOTES: Since slow cookers come in so many sizes and powers, it’s rather difficult to give the correct time for cooking. But since slow cooking is slow, you have plenty of wiggle room. Just start checking early and every fifteen minutes or so after the first hour and a half or so.
This is seriously cheesecake turned into ice cream. And it’s simply wonderful.
Put it with any fruit topping and boy you will be humming a happy tune.
Quick and easy to put together as our most ice cream bases, it will be a winner in your ice cream arsenal.
- 12 oz cream cheese, cut into pieces
- 3/4-1 c sugar or substitute of your choice
- 1/2 tsp salt
- 4 oz mascarpone
- 1 c milk
- 2 tsp vanilla
- 1/4 c sour cream
- Put cream cheese in a mixer and beat until light and fluffy.
- Gradually add the sugar as the mixer is working.
- Then add the mascarpone.
- Drizzle in the milk and vanilla.
- Fold in the sour cream.
- Cover and put in fridge until very cold, or overnight.
- Place in a commercial ice cream maker and churn according to instructions.
NOTES: The cheese flavor is real here, so it is probably not a great ice cream to eat plain. But it rocks with any sort of fruit topping.
SOURCE: Cuisinart Recipe Booklet
This stuff was made in heaven. It’s so perfect and decadent, well swimming in it is probably illegal.
I’m fairly convinced you can probably add just about any flavoring you wish to this, making it great for chocolate mousse as well. I’d add melted chocolate to the mix rather than unsweetened cocoa but both should work.
Perfect accompanied by fruit either just sliced or made into a compote or jam.
- 8 ounces mascarpone cheese, softened
- 4 ounces cream cheese, softened
- 6 tbsp powdered Swerve Sweetener, divided
- 1 tsp vanilla extract
- 1 cup whipping cream
- In a large bowl, beat mascarpone, cream cheese, 4 tbsp sweetener and vanilla together until well combined.
- In another bowl, beat cream with remaining 2 tbsp sweetener until it holds stiff peaks. Fold whipped cream into mascarpone mixture until combined.
- Pipe or spoon into 6 small dessert cups.
NOTES: This stuff is so perfect that it would work well as a refrigerated frosting, or at least the middle layer in a cake.
SOURCE: All Day I Dream About Food
Yeah, strawberry ice cream. Made fresh. With cream and fresh strawberries.
Just do it.
You know you want it.
- 1 1/2 c strawberries
- 3/4 c whole milk
- 1/2 c sugar of your choice. I used stevia.
- 1 1/2 c heavy cream
- 1 1/2 tsp vanilla
- Put the strawberries into a food processor and pulse until chopped.
- Whisk the rest of the ingredients together in a separate bowl until they are well mixed, and the sugar is dissolved.
- Pour the strawberries into the milk and stir in.
- Refrigerate until cold.
- Place in an ice cream maker and follow the general instructions.
- Remove from ice cream maker and place into a container and place in freezer.
SERVES: 1/2 gallon
NOTES: Add a tbsp of vodka to help prevent crystallization. Remove from freezer about 30 minutes before using to soften to a scoopable consistency.
SOURCE: Cuisinart Ice Cream Maker recipe booklet
Oh ice cream, the food of gods. Move over ambrosia, you got nothin’.
This passes muster with stevia sugar substitute just perfectly, and it was delicious.
If you love custard type ice cream, then do try this one.
- 6 tbsp butter
- 1/2 cup sugar of your choice
- 2 tbsp coconut sugar or 1 tbsp molasses
- 1/2 tsp vanilla extract
- 3/4 tsp kosher or sea salt
- 1 1/2 cups whipping cream
- 1 cup unsweetened almond or cashew milk
- 4 large egg yolks
- 2 tbsp vodka (optional, helps reduce iciness)
- 1/4 tsp xanthan gum
- 3 ounces sugar-free dark chocolate or high % cacao chocolate, chopped well
- Set a medium bowl over an ice bath and set aside.
- In a large saucepan, combine butter, sweetener and coconut sugar or molasses. When butter has melted, whisk to combine well. Bring to a boil and cook 3 to 5 minutes, being careful not to burn it.
- Remove from heat and stir in vanilla and salt.
- Slowly add cream, whisking constantly. Mixture may bubble vigorously. Stir in almond or cashew milk. Return to medium heat and cook, whisking frequently, until mixture reaches 170F on an instant read thermometer.
- In a medium bowl, whisk egg yolks until smooth. Slowly add about 1 cup of the hot cream mixture, whisking constantly. Then slowly return egg yolks to hot cream in saucepan, whisking constantly. Continue to cook until mixture reaches 180F on an instant read thermometer.
- Pour custard into bowl set over ice bath and cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 2 hours, preferably longer.
- Whisk in vodka, if using, and then sprinkle surface with xanthan gum and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions.
- Once churned, transfer half to an airtight container and sprinkle with half the chopped chocolate. Top with remaining ice cream and chocolate and stir to mix in well. Cover with plastic wrap and freeze until firm but not rock hard, about 2 hours. Or dump the chocolate on top and just mix in lightly.
NOTES: You could also add some pecans or walnuts. But don’t over do since you will miss the subtle flavor of the caramel.
SOURCE: All Day I Dream About Food