Truscifi Posted March 7, 2014 Share Posted March 7, 2014 I have a recipe for an almond crust, but I need a filling to go in it. I'm thinking something creamy, maybe with ricotta. But I'm open to suggestions! Quote Link to comment Share on other sites More sharing options...
Wilma Posted March 7, 2014 Share Posted March 7, 2014 We're fruit dessert people. So blueberries with whipped coconut cream is a huge hit. Or sliced apples with cinnamon sprinkled on them - yum! Or dark chocolate. Quote Link to comment Share on other sites More sharing options...
Truscifi Posted March 7, 2014 Author Share Posted March 7, 2014 I had strawberries with cream last week. I've recently had apples with peanut butter too. I want something more dessert-y I think. Of course, dark chocolate is always good! Quote Link to comment Share on other sites More sharing options...
Um_2_4 Posted March 7, 2014 Share Posted March 7, 2014 I put these in the freezer for dessert emergencies: http://www.pinterest.com/pin/329677635195150109/ Not fancy but 1 or 2 sure curb that sweet craving. I make these too and they turn out great (tried others, but this was the best): http://www.pinterest.com/pin/329677635195216454/ And I am going to try this soon (I think an almond crust would go nicely with it):http://www.foodnetwork.com/recipes/low-carb-new-york-ricotta-cheesecake-recipe.html (7g net carbs for 1/12 of the recipe). Quote Link to comment Share on other sites More sharing options...
dsmith Posted March 7, 2014 Share Posted March 7, 2014 I cut up a few strawberries and serve it with a few spoonfuls of the Fage full-fat plain greek yogurt. It's getting very difficult to find it in the store lately. Quote Link to comment Share on other sites More sharing options...
Truscifi Posted March 8, 2014 Author Share Posted March 8, 2014 Oooh, that cheesecake looks good. I am going to the grocery tomorrow. I believe I'll be adding the ingredients to my list! Quote Link to comment Share on other sites More sharing options...
Chocolate Rose Posted March 8, 2014 Share Posted March 8, 2014 Being LCHF I don't do fruit so have to go in other directions - I usually lean towards chocolate. I made a dessert to take to work a couple of weeks ago. It was one I put together using a couple of different recipes, Chocolate Cream Cheese Cake Balls. No one could tell they were low carb. Let me know if you want the recipe. A chocolate mousse would be great in your crust. Here is a recipe I've made several times for non-low carbers. It's very good. * Exported from MasterCook * Tiramisu Cookie Cups Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Christmas Cookies Gluten Free Holiday Holidays Low Carb Quick & Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cookie Cups: 2 cups almond flour 1/3 cup Swerve Sweetener or other erythritol 1 tsp espresso powder or instant coffee 1/2 tsp baking powder 1/4 tsp salt 6 tbsp butter -- melted 1 large egg 1/4 tsp stevia extract Tiramisu Filling: 1/4 cup whipping cream -- chilled 1/3 cup powdered Swerve 1 tbsp coffee liqueur (preferably [homemade sugar-free coffee liqueur) 1/8 tsp stevia extract 6 oz mascarpone -- room temperature 1/2 tsp guar gum (if necessary -- to re-emulsify) (1/2 to 3/4) Cocoa powder for sprinkling Yield: 24 cookie cups Serving Size: 2 cookie cups For the cookie cups, preheat oven to 325F and grease a mini muffin tin (24 mini-muffin capacity). In a large bowl, whisk together almond flour, erythritol, espresso powder, baking powder and salt. Stir in butter, egg and stevia until dough comes together. Form by hand into approximately 1-inch balls and place dough balls into prepared mini-muffin tin. This recipe will make exactly 24 so if you've made your balls too big or too small, go back and redistribute the dough. Press the dough into the bottom and up the sides of each mini-muffin hole. Bake 10 to 12 minutes, until edges are lightly brown and cookie cup is puffed up a bit. Remove from oven and use the end of a wooden spoon to gently create a nice well in the center of each cookie cup. Let cool. For the filling, whip cream with powdered erythritol until it forms stiff peaks. Stir in coffee liqueur and stevia extract. Gently fold in room-temperature mascarpone. If it separates and gets clumpy, beat in guar gum 1/4 tsp at a time until comes back together. Spoon or pipe filling into cooled cookie cups. Sift cocoa powder over top and refrigerate 20 minutes to set. Notes Serves 12 (2 cookie cups each). Each serving has 5.5 g of carbs and 2 g of fiber. Total NET CARBS = 3.5 g. Description: "Creamy tiramisu filling in little coffee-flavoured cookie cups. Tiramisu you can eat with your fingers! Low carb and gluten-free." Source: "http://alldayidreamaboutfood.com/" - - - - - - - - - - - - - - - - - - - NOTES : Made these for a holiday potluck at work. I made the cookie cups a couple of days ahead of time and then filled them the evening before the potluck. I found out the hard way that it's important to remove the cookie cups from teh pan while they are still quite warm. I had 4 cups crumble trying to get them out of the pan. The filling is amazing. I had absolutely no trouble with the mascarpone and didn't need the guar gum. I whipped the mascarpone into the whipped cream. I used DaVinci sugar-free Kahlua syrup instead of the coffee liqueur. I used a microplane to finely grate some 85% chocolate for the top instead of cocoa. Here's a no-bake cheesecake filling that you could put in your crust: * Exported from MasterCook * No-Bake Cheesecake Cups Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Low Carb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup heavy cream Truvia 8 ounces cream cheese -- softened 1 teaspoon vanilla several drops of liquid stevia 1/2 cup heavy cream 6 ounces 90% dark chocolate -- broken into small pieces. Truvia Whip the 1 cup of cream with Truvia to taste until stiff peaks form. Beat the cream cheese, vanilla, and stevia to taste until smooth and creamy. Gently fold 1/4 of the whipped cream into the cream cheese until combined. Continue folding the rest of the cream until all is combined well. Spoon the mixture into 12 muffin cups lined with paper liners. Refrigerate until firm. Heat the 1/2 cup cream in the microwave until it comes to a boil. Add the chocolate and Truvia to taste. Stir until chocolate is melted. Refrigerate until thickened. At this point it can be whipped or not, your choice. Spoon chocolate onto the tops of each cheesecake cup. Refrigerate until ready to serve. - - - - - NOTES : The second time I made these I did them a bit differently. I whipped the cream cheese with the liquid stevia and also some Truvia. I added a few tablespoons of cream to thin it a bit. I whipped about 3/4 cup cream with the Truvia and vanilla until stiff peaks. I folded the cream into the cream cheese and followed the rest of the recipe for the cheesecake part. For the topping, I put a couple of tablespoons of butter, a couple of tablespoons of coconut oil and about 1/2 cup of cream in the microwave with Truvia. I heated it until everything was melted. I then added about 1/4 cup of cocoa powder and whipped it together until all was smooth. I then refrigerated it until chilled. I again whipped it until it thickened and then topped each of the cheesecake cups with a spoonful. Here's an ice cream recipe that uses ricotta. It's quite good. You could use your crust and make an ice cream pie. * Exported from MasterCook * Healthy Chocolate Ice Cream Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Ice Cream/Frozen Desserts Low Carb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ricotta cheese (part skim or whole milk) 1 fresh organic egg yolk (Egg Beaters if you’re afraid of salmonella) Tiny splash of pure vanilla extract Sweeteners -- to taste For ALL NATURAL sugar-free sweetening: - 2-3 tablespoons erythritol or xylitol - Pure stevia extract (NuNaturals is the best!) 1 Pinch xanthan/guar gum (optional -- for a creamier texture) Jamocha Almond Flavoring: 2 teaspoons cocoa powder -- (2 to 3) 2 teaspoons instant coffee granules sliced almonds 85% cacao chocolate -- grated Mint Chocolate Chip Variation: a few drops of pure peppermint extract 85% cacao chocolate -- grated Blend ricotta, egg yolk, cocoa powder, vanilla extract, sweeteners, xanthan gum, and other flavorings together in a blender or food processor until totally smooth. Stir in nuts and chocolate shavings if desired. Pour into plastic tub with a lid and freeze for an hour, stirring well every 20 minutes to break up the ice so it freezes properly. Serve as soon as it’s frozen enough to be scoopable. If you decide not to eat it immediately, let it sit out for 10 minutes when you remove it from the freezer before serving. ~5g net carbs per serving! Makes two servings Source: "http://healthyindulgences.net" - - - - - - - - - - - - - - - - - - - NOTES : I used more cocoa powder and a splash of Toroni's Sugar Free Chocolate Syrup. Quote Link to comment Share on other sites More sharing options...
trulycrabby Posted March 8, 2014 Share Posted March 8, 2014 A banana with raw almond butter usually works for my sweet cravings, but these recipes look amazing! I might have to try them! :) Quote Link to comment Share on other sites More sharing options...
Truscifi Posted March 8, 2014 Author Share Posted March 8, 2014 Chocolate Cream Cheese Cake Balls? Of course I want the recipe! Quote Link to comment Share on other sites More sharing options...
Truscifi Posted March 8, 2014 Author Share Posted March 8, 2014 And thanks for the other recipes too. I don't have a ton of desserts, so these will keep me going for quite a while! Quote Link to comment Share on other sites More sharing options...
Chocolate Rose Posted March 8, 2014 Share Posted March 8, 2014 Chocolate Cream Cheese Cake Balls? Of course I want the recipe! Here you go! This was my best lc recipe so far for non-low carbers. My notes are at the bottom of each recipe. * Exported from MasterCook * Chocolate Cream Cheese Cake Balls Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cakes & Frosting Cakes & Frostings Desserts Gluten Free Low Carb Parties Quick & Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 recipe GF Chocolate Mayo Pound Cake (see recipe) -- cooked and cooled Cream Cheese Frosting: 6 Tablespoons butter 4 oz cream cheese (1/2 a block) 2 cups confectioners Swerve 1 tablespoon cream Coating 2 tablespoons butter 1 1/2 bars Lindt 90% cacao chocolate sweetener to taste Yields approximately 24 balls. In a large mixing bowl cream the butter and cream cheese. Beat in 1 cup of the confectioners Swerve. Add the cream and vanilla. Beat in the rest of the Swerve until smooth and creamy. Crumble the cake in another large bowl. Dollop the cream cheese frosting on top and stir it into the cake with a fork until the whole mess comes together. Form the cake into 24 balls and place on a baking sheet lined with parchment paper. When all the balls are formed, stick them in the fridge for a few hours or the freezer for 30 minutes or so until completely chilled but not hard. Line another baking sheet with parchment paper. In a deep microwavable bowl, melt chocolate and butter. Dip each cake ball into the melted chocolate to fully coat and take it out with a fork, letting the excess chocolate drip off. Place the balls onto the new baking sheet and repeat until all are done. You can drizzle a different colored chocolate over them. Source: "http://thepurplespoon.wordpress.com/" - - - - - - - - - - - - - - - - - - - NOTES : Originally a High carb sugar/flour truffle recipe from http://thepurplespoon.wordpress.com I revamped it for low carb and made them into larger cake balls/pops. * Exported from MasterCook * GF Chocolate Mayo Pound Cake (w_coconut flour) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cakes & Frosting Cakes & Frostings Gluten Free Low Carb Quick & Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups almond flour 1/2 c. coconut flour 1/2 c. cocoa 1 1/4 tsp baking powder 1 tsp. baking soda 6 eggs 1/2 c. Erythritol 1/4 tsp liquid sucralose or 1 c. grandular splenda 3 packets truvia 1 tsp vanilla 1 c. mayonaise 2/3 c. vanilla davinci syrup (or other flavor) 2/3 c. cream or almond milk I used my kitchenaid to mix this. You can use a food processor (Put ingredients into food processor in order listed and process for 30 seconds, scrape down sides and process for another 1-1/2 minutes.) Mix this a couple minutes than scrape down and mix again for 2 more minutes. Pour batter into a greased and floured bunt pan and bake. (Spray nonstick bunt pan with cooking spray and then use cocoa powder to flour the pan with.) This makes a lot. Could bake in a large bundt pan and 3 small bundt pans. 350 for 45 minutes and the little ones took 30 minutes or until cake tester inserted in center comes out clean. it made just a perfect amount for 2 9 inch springform pans. A half cake made in a 9 x 9 baking dish lined with non stick foil Source: "http://www.lowcarbfriends.com/" - - - - - - - - - - - - - - - - - - - NOTES : Baked half the recipe in a 9x9 pan and 30 mins cooking time was perfect. I used 3/4 cups erythritol, 2 tablespoons truvia, 2 drops stevia glycerite and 1/3 cup chocolate davinci syrup. Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted March 8, 2014 Share Posted March 8, 2014 I have no idea if these fit all your criteria. Lemon Bars. Seriously the best ever. I use maple syrup instead of honey. http://thenourishinghome.com/2012/05/luscious-lemon-bars-gf/ Quote Link to comment Share on other sites More sharing options...
Truscifi Posted March 9, 2014 Author Share Posted March 9, 2014 I have no idea if these fit all your criteria. Lemon Bars. Seriously the best ever. I use maple syrup instead of honey. http://thenourishinghome.com/2012/05/luscious-lemon-bars-gf/ Hm. If I cut used maple syrup instead of honey and reduced the amount and put it in the almond crust I think it would work. I'm honestly not the biggest fan of lemon desserts, but dh loves them. A recipe like this might go a long way in helping convince him to try a lower carb diet. Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted March 9, 2014 Share Posted March 9, 2014 Hm. If I cut used maple syrup instead of honey and reduced the amount and put it in the almond crust I think it would work. I'm honestly not the biggest fan of lemon desserts, but dh loves them. A recipe like this might go a long way in helping convince him to try a lower carb diet. You should try them! People beg for the recipe when I make them. They don't even care that the crust is made of almonds. :) Quote Link to comment Share on other sites More sharing options...
wapiti Posted March 9, 2014 Share Posted March 9, 2014 Unfortunately, chocolate chips. BAD BAD BAD. I have decided that tomorrow I will try on my swimsuit. That ought to do it, no? I'm up about 5 lbs from my summer weight, and at my height, that's all it takes... (heeeeelp me. need to make cheesecake or something.) Quote Link to comment Share on other sites More sharing options...
milovany Posted March 9, 2014 Share Posted March 9, 2014 MMMM, these are my new favorite chocolate thing -- Almonds and Sea Salt in Dark Chocolate bars. My local grocery store had them on clearance and I bought like 24 big bars and broke them into the individual squares (an almond in each one). I try to stick to one square a day to satisfy my sweet tooth and if I do that, it's a year's worth for $30-$35. There are 2g of sugar per square I think. Vegan and gluten free, too (although "may contain traces of" both dairy and wheat as processed in a facility where these are used). They are really, really good, which makes it hard sometimes to stick to one a day! But I digress -- Quote Link to comment Share on other sites More sharing options...
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