Sweet Endings

VANILLA PUDDING

  Mmmmm… Delicious keto vanilla pudding. Who said keto can’t be a snack filled heaven?

  Serves 4

  INGREDIENTS:

  •   1 cup heavy cream
  •   1 cup water
  •   ¼ tsp. salt
  •   ½ cup granulated sugar substitute
  •   2 tsp. xanthan gum
  •   2 egg yolks
  •   2 tsp. butter
  •   1 tsp. vanilla

  DIRECTIONS:

  1.     In a small sauce pan whisk together the cream, salt, water and sweetener.
  2.     Sprinkle the gum over the surface and whisk in.
  3.     Whisk in the egg yolks.
  4.     Heat over a low heat stirring continuously until thick.
  5.     Whisk in the butter and vanilla.
  6.     Divide among 4 small desert dishes.
  7.     Chill before serving.

  Nutritional Facts per portion: Calories 156, Fat 15.3g, Carbohydrate 3.3g, Dietary Fiber 0.8g, Net Carbs 2.5g, Protein 2.1g.


CHOCOLATE VANILLA BROWNIES

 These brownies have chia seeds in them to add a healthy dose of Omega-3 to your diet. Serve with keto friendly ice cream or a dollop of whipped heavy cream for a moreish dessert.

 Serves 12

 INGREDIENTS:

  •  1 tbsp. chia seeds
  •  ½ cup water
  •  4 ounces butter, melted
  •  ¼ cup coconut flour
  •  ¼ cup flax seed meal
  •  1½ cups granulated sugar substitute
  •  ¾ cup unsweetened cocoa powder
  •  4 large fresh eggs, beaten
  •  2 tsp. vanilla extract
  •  ½ tsp. baking soda
  •  ½ tsp. salt
  •  4 ounces cream cheese

 DIRECTIONS:

  1.  Pre-heat the oven to 325°F.
  2.  Coat an 8 x 8-inch baking dish with oil.
  3.  Mix the chia seeds with the water and set aside for 20 minutes to form a gel. Stir half way through this time.
  4.  In a large bowl mix together the chia gel, flour and flax meal.
  5.  Whisk in the eggs.
  6.  Add in the rest of the ingredients. Mix lightly, do not beat.
  7.  Pour the batter into the prepared baking pan.
  8.  Warm the cream cheese.
  9.  Place small spoonful’s of cream cheese onto the batter and with the back of a knife swirl the cheese into the chocolate mixture.
  10.  Place in the oven and bake for about 45 minutes until a toothpick inserted into the center comes out clean.
  11.  Remove from the oven and cool.
  12.  Leave in a cool place for 24 hours before slicing into 12 pieces.

 Nutritional Facts per portion: Calories 182, Fat 15.4g, Carbohydrate 6.8g, Dietary Fiber 4.7g, Net Carbs 2.1g, Protein 5.7g.


CHOCOLATE ICE CREAM

 A smooth chocolate ice-cream with a hint of almond and vanilla!

 Serves 12

 INGREDIENTS:

  •  4 cups heavy cream
  •  1 cup unsweetened almond milk
  •  8 egg yolks
  •  ½ cup powdered sugar substitute
  •  1 tsp. vanilla essence
  •  8 ounces dark chocolate, 90% cocoa solids, melted and cooled

 DIRECTIONS:

  1.  Mix all of the ingredients together and place in an ice-cream machine.
  2.  Churn until solid.
  3.  Place in the freezer.
  4.  If you do not have an ice-cream machine – no matter.
  5.  Mix the ingredients as before and pour into a freezer proof container.
  6.  Place in the freezer and mix with a fork every hour or so to break up the crystals that may form.
  7.  Freeze until hard.
  8.  Remove the ice cream from the freezer about 10 minutes before serving to allow it to soften slightly.

 Nutritional Facts per portion: Calories 293, Fat 23.6g, Carbohydrate 7.8g, Dietary Fiber 2.4g, Net Carbs 5.4g, Protein 4.6g.


COFFEE ICE CREAM

 Low carb and sporting a superb flavor! Homemade is definitely best!

 Serves 12

 INGREDIENTS:

  •  4 cups heavy cream
  •  1 cup unsweetened almond milk
  •  8 egg yolks
  •  ½ cup strong coffee beans
  •  ½ cup granulated sugar substitute
  •  1 tsp. vanilla extract
  •  ½ tsp. xanthan gum
  •  ¼ tsp. salt

 DIRECTIONS:

  1.  In a medium bowl stir together the coffee beans, cream and almond milk.
  2.  Leave for the coffee flavor to infuse for at least 3 hours, longer for a stronger flavor.
  3.  Heat the cream mixture gently in a sauce pan over a low heat.
  4.  Bring to a simmering point. Strain out the coffee beans.
  5.  Return the cream to the pan and add the egg yolks, sugar substitute, vanilla, salt and xanthin gum.
  6.  Give it a good stir and set it on low heat.
  7.  Stirring continuously warm the mixture to a simmer and cook until a thick custard is formed.
  8.  Remove from the heat and pass through a sieve to strain any lumps that may have formed.
  9.  Chill until completely cold.
  10.  Put in an ice cream maker and process until completely frozen.
  11.  Or freeze in a freezer proof dish placed in the freezer, stirring frequently to break up any ice crystals that may form.
  12.  Take it out of the freezer ten minutes before serving so it can slightly soften.

 Nutritional Facts per portion: Calories 180, Fat 18.0g, Carbohydrate 2.2g, Dietary Fiber 0g, Net Carbs 2.2g, Protein 2.7g.


MINTY CHOCOLATE CHIP ICE

 You will think you have visited Utopia when you taste this delicious dessert! Wow!

 Serves 8

 INGREDIENTS:

  •  2 cups heavy cream
  •  1 cup light cream
  •  1 tsp. liquid stevia extract (adjust to taste)
  •  4 – 5 drops peppermint extract (to taste)
  •  Four to five drops of green food dye
  •  2 ounces dark chocolate, chopped

 DIRECTIONS:

  1.  In a medium bowl whisk together all of the ingredients except the chocolate.
  2.  Pour it into an ice cream machine and churn until nearly done.
  3.  Add the chopped chocolate.
  4.  Serve or store covered in the freezer.
  5.  If you don’t have an ice cream machine place the mixture into a freezer container and freeze until solid, stirring ever half an hour until thick and ice crystal free.

 Nutritional Facts per portion: Calories 185, Fat 17.8g, Carbohydrate 5.5g, Dietary Fiber 0g, Net Carbs 5.5g, Protein 1.5g.


LEMONY CHEESECAKE

 A creamy baked dessert with a hint of lemon!

 Serves 16

 INGREDIENTS:

  •  6 ounce almond flour
  •  2 ounces butter, chilled
  •  ½ cup granulated sugar substitute
  •  ½ tsp. xanthan gum
  •  ¼ tsp. salt
  •  16 drops liquid stevia extract (adjust to taste)
  •  12 ounces cream cheese, softened
  •  1 large egg
  •  2 tbsp. heavy cream
  •  I lemon, zested
  •  2 tbsp. lemon juice

 DIRECTIONS:

  1.  Pre-heat the oven to 350°F.
  2.  Put parchment paper into an 8 × 8-inch cake pan.
  3.  Combine the first six ingredients in a food processor until the mixture resembles bread crumbs.
  4.  Press into the prepared cake pan in an even layer.
  5.  Bake in the oven for 12 minutes. Set aside and cool.
  6.  Reduce the oven heat to 275°F.
  7.  Beat the cream cheese until smooth and add the rest of the ingredients.
  8.  Spread this mixture over the cooled crust and bake for 25 – 30 minutes.
  9.  The filling should be barely set – do not overcook!
  10.  Remove from the oven and cool.
  11.  Place in the fridge and chill for at least 2½ hours.
  12.  Cut into slices and serve.

 Nutritional Facts per portion: Calories 129, Fat 12.8g, Carbohydrate 1.7g, Dietary Fiber 0.4g, Net Carbs 1.3g, Protein 2.7g.


KETO TIRAMISU

 This pudding has a wonderful flavor and could easily be mistaken for the ‘real’ thing!

 Serves 4

 INGREDIENTS:

  •  8 eggs
  •  1 cup almond flour
  •  8 tbsp. powdered sugar substitute
  •  ½ teaspoon baking powder
  •  10 ounces mascarpone cheese
  •  ¼ cup heavy cream
  •  1 tsp. vanilla extract
  •  1 cup strong black coffee, sweetened with sugar substitute
  •  Cocoa powder to decorate

 DIRECTIONS:

  1.  Pre-heat the oven into 400°F.
  2.  Using parchment paper, line a 6 inch round cake tin
  3.  Separate 4 of the eggs and beat the yolks with 3 tablespoons of the sugar powder.
  4.  Fold in the almond flour and baking powder.
  5.  A stiff peak should form after beating the egg whites.
  6.  The egg whites should be folded into the cake batter.
  7.  Place in the oven and bake for 10 minutes until cooked.
  8.  Take out and let cool on a cake stand.
  9.  Separate the other 4 eggs and place the yolks into a small heat proof bowl.
  10.  Add 2½ tablespoons sugar powder and whisk until blended.
  11.  Place the bowl on top of a small saucepan of simmering water and stir constantly until it forms and thick custard.
  12.  Pour the custard into a clean cool bowl and beat in the mascarpone and vanilla together with the rest of the sugar powder.
  13.  Beat the egg whites and cream together until stiff peaks are formed.
  14.  Carefully fold this into the cooled custard.
  15.  In a glass bowl, place the sponge on the base.
  16.  Pour over the sweetened coffee.
  17.  Add the custard and distribute it evenly over the top.
  18.  Dust with the cocoa powder.
  19.  Take out and let cool on a cake stand.Store in the refrigerator for two hours or, for best results, overnight.

 Nutritional Facts per portion: Calories 333, Fat 24.9g, Carbohydrate 6.8g, Dietary Fiber 0.9g, Net Carbs 5.9g, Protein 21.1g.


REFRIGERATOR CHEESECAKE

 A special cheesecake which you can top with different sugar free products as you wish! Sugar free cherry jam is a must!

 Serves 8

 INGREDIENTS:

  •  1½ cups almond meal
  •  3 tbsp. butter, melted
  •  ¾ cup powdered sugar substitute
  •  10 ounces cream cheese
  •  2 tsp. vanilla extract
  •  1 tsp. lemon juice
  •  1 cup heavy cream

 DIRECTIONS:

  1.  Pre-heat the oven to 350°F.
  2.  Melt the butter and add to the almond meal with ¼ cup of powdered sugar substitute. Mix well and press into the bottom of a 9 inch pie pan.
  3.  For ten minutes, bake in a preheated oven. Be careful it does not get too brown. Remove from the oven and cool.
  4.  Mix the cream cheese, the rest of the sweetener, the vanilla and the lemon juice together in a medium sized bowl.
  5.  Cream should be whisked until it peaks in a different bowl.
  6.  Mix the cream gently into the cheese mixture.
  7.  Spread over the baked base in an even layer.
  8.  Refrigerate for a few hours before serving.

 Nutritional Facts per portion: Calories 323, Fat 31.0g, Carbohydrate 6.4g, Dietary Fiber 2.2g, Net Carbs 4.2g, Protein 6.8g.


STRAWBERRY ICED CHEESECAKE

 Spoil yourself with some fresh strawberries atop this vanilla cheesecake!

 Serves 6

 INGREDIENTS:

  •  1 cup almond meal
  •  2 tbsp. butter, melted
  •  2 tsp. vanilla extract
  •  ½ tsp. liquid stevia extract (adjust to taste)
  •  Pinch salt
  •  6 ounces fresh strawberries, hulled
  •  12 ounces cream cheese
  •  ¾ cup sour cream
  •  1 cup granulated sugar substitute

 DIRECTIONS:

  1.  Pre-heat the oven to 350°F.
  2.  Grease a 9 inch pie plate with a little butter.
  3.  Mix together the almond meal, butter, stevia, half the vanilla and the salt.
  4.  Put into the base of the pie plate.
  5.  Put the crumbs into the oven and bake for 10 minutes. Stir half way through the cooking time to brown the crumbs on all sides.
  6.  Remove from the oven and cool.
  7.  Divide the crumbs equally among 6 individual serving dishes.
  8.  Press down a little so they come a bit up the side of each dish.
  9.  Place the strawberries in a food processor along with the rest of the ingredients.
  10.  Pulse until smooth.
  11.  Spoon into the serving dishes on top of the crumbs.
  12.  Chill well before serving.
  13.  Top with an extra strawberry and some heavy cream if liked – just remember to add any carbs!

 Nutritional Facts per portion: Calories 405, Fat 37.5, Carbohydrate 10.2g, Dietary Fiber 2.3g, Net Carbs 7.9g, Protein 8.8g.


CHOCOLATE JELLY

 The chocolate, coconut flavor of this dessert is quite refreshing and makes a great ending to a dinner or lunch!

 Serves 4

 INGREDIENTS:

  •  2 cups full fat coconut milk
  •  4 tbsp. cocoa powder
  •  ¾ tsp. liquid stevia extract (adjust to taste)
  •  2 tbsp. gelatine
  •  4 tbsp. water

 DIRECTIONS:

  1.  Place a sauce pan over a medium heat and add the coconut milk, cocoa and stevia to it.
  2. In the cold water, soak the gelatine.
  3.  Add the gelatine to the milk mixture and stir until dissolved.
  4.  When the mixture is warm and everything is combined, pour into 4 small ramekin dishes.
  5.  Place in the fridge for an hour to set.
  6.  Serve with extra cream, whipped and piped on top if you fancy.

 Nutritional Facts per portion: Calories 320, Fat 29.3, Carbohydrate 9.6g, Dietary Fiber 4.2g, Net Carbs 5.4g, Protein 11.1g.


DARK CHOCOLATE MOUSE

 Serve with whipped heavy cream or whipped coconut cream to mark a special occasion! This is a bit higher in carbs but try to factor it in for a treat!

 Serves 8

 INGREDIENTS:

 4 ounces dark chocolate, 80% cocoa butter

 6 tbsp. water

 Pinch salt

 ½ can coconut cream, chilled

 ½ tsp. almond extract

 DIRECTIONS:

 Place the water, salt and chocolate into a small pan and heat over a low heat until the chocolate is melted.

 Place in a medium sized bowl and beat with an electric hand mixer until a fluffy mousse-like consistency is reached. This may take up to 5 minutes.

 Spoon the mouse into individual glass serving dishes and refrigerate until needed.

 When nearly ready to serve, beat the coconut cream with the almond extract with the electric hand mixer until thick and it holds its shape. Again about 5 minutes.

 Place a dollop on each chocolate mousse and serve.

 Nutritional Facts per portion: Calories 120, Fat 8.7g, Carbohydrate 9.5g, Dietary Fiber 0.9g, Net Carbs 8.6g, Protein 1.5g.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top