Sweets can be okay....
Check out these sweet Christmas treats you won’t feel guilty about.
As busy as December can be, there is just something super cozy and comforting about dedicating a chilly afternoon or two in creating fun and festive Christmas desserts! What???? Did I really say “desserts”?
Yes! With the holidays coming up, you’ll need a good low glycemic gingerbread recipe; AND, a fabulous ice cream recipe for the kids! While we are at it, how about a recipe for chocolate covered pecans, and NY style cheesecake!
Of course, moderation is always the magic ingredient; so yes, you can enjoy giving these sweets as gifts, and enjoying them yourself too! No need to feel left out of the holiday spirit, if you are taking care of your body by watching your sugar consumption. All of these recipes use low-glycemic, healthy sugars to keep you on track with your health goals; and they taste great!
Did you check out any of the small and local gift ideas from last week? Here’s a LINK if you missed them. Another idea, you can make some of these recipes and wrap them up as a lovely gift idea!!!!
Below are the “cliff notes” for each recipe, as well as the links to the full websites for those of you that decide to try to make one, or all, of them in your kitchen. It’s always a good idea to read if the author shares any little tips to make each dish easier to make, or give a better final presentation. Also, feel free to browse these super great websites for more than just dessert recipes. I use them all the time to find new dishes to make when I’m looking for a change in my weekly standard favorites.
Enjoy….
Ice Cream:
Smooth and creamy ice cream, without all the sugar. With just (4) ingredients and the same delicious creaminess of regular dairy ice cream, what’s not to love?
You simply stir everything together, and then either churn it in an ice cream maker OR freeze the mixture in ice cube trays (which can be purchased for as little as 2 dollars at most grocery stores). Then blend the frozen ice cubes in a food processor or regular blender. I like to scoop it out with an ice cream scoop for that authentic ice cream shape.
2 cups canned coconut milk
1/3 cup Erythritol
1/8 tsp salt
1 1/2 tsp pure vanilla extract or vanilla bean paste
optional ingredients for desired flavor
Here is the LINK to the full recipe
Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.
Chocolate-Covered Pecans:
These Chocolate-Covered Pecans are divine and have less than 1g net carbs per serving (only 0.6g!). Even better, this recipe is actually two recipes in one: butter-toasted pecans and chocolate-covered pecans!
Here is the LINK to the full recipe:
To make the toasted pecans:
2 1/4 cups pecan halves
2 tbsp salted butter
1/8 tsp stevia
To make the chocolate-covered pecans:
1 cup unsweetened chocolate
1 tsp coconut oil
To make the toasted pecans:
Preheat oven to 300F.
In a microwave-safe dish, melt butter in the microwave for 30 seconds on high. When melted, add stevia and mix.
Place the pecan halves in a large bowl and pour melted butter mixture on top. Stir to fully coat the pecans with the butter.
Place the pecans on a large non-stick baking sheet, preferably one covered with a silicone baking mat.
Add baking sheet to the preheated oven. Bake for 18-22 minutes, stirring halfway through, watching them carefully the last 5 minutes to make sure they don't burn.
When the pecans are done, set them aside in a large bowl.
To make the chocolate-covered pecans:
Add chocolate chips to a large, microwave-safe bowl.
Microwave the chocolate for 1 minute at 50% power. Remove the bowl from the microwave and, using a spatula, thoroughly stir the chocolate several times. The goal is to distribute the heat so the chocolate melts on its own as much as possible.
Return the bowl to the microwave and microwave it for 15 seconds at full power. Again, remove the bowl from the microwave and thoroughly stir the chocolate, distributing the heat and melting the chocolate more.
Return the bowl to the microwave for as many 15-second increments are needed to almost melt the chocolate (you'll be able to melt the last bit by stirring). Repeat the stirring process after each microwave session. (It only took me 2 additional trips to the microwave.)
When chocolate is fully melted, add coconut oil and then stir to incorporate.
Add pecans to the chocolate and stir until they're fully coated.
Using a fork, carefully remove each pecan and place them on a large non-stick baking sheet, preferably one covered with a silicone baking mat. Leave enough space between each piece so they don't stick together (use a second cookie sheet if necessary).
Place the baking sheet in the fridge for at least 30 minutes.
Remove from fridge and enjoy! These need to be stored in the fridge or freezer and will start to melt a bit in your fingers if they're out too long, so only remove what you plan to eat immediately.
Gingerbread Cookies:
Gingerbread Cookies or Gingerbread Men are a classic holiday favorite perfect for baking season. Even if you’re not a gingerbread cookie fan (say what?) you gotta love how fun and totally adorable they are. Plus, gingerbread cookies are so versatile since you can cut them into virtually any shape and decorate them however you like.
These Gingerbread Cookies have all the traditional flavors we all love about soft and chewy gingerbread cookies.
Here is the LINK to the full recipe:
Ingredients:
1/4 cup coconut flour
2 cups superfine blanched almond flour
1 cup monk fruit sweetener OR coconut sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum, you can leave out if preferred but it adds that chewy texture
3/4 cup unsalted butter , softened to room temperature (can also sub with solid ghee OR soild refined coconut oil with the texture of softened butter)
1/2 tablespoon almond milk, only as needed if dough seems too dry)
For Frosting (optional)
1/2 cup powdered monk fruit sweetener (Swerve or Erythritol)
1 1/2 tablespoons heavy cream or coconut cream
dairy free milk, water or lemon juice, as needed to desired consistency
Instructions:
In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda and xanthan gum together until combined.
Using a stand mixer or a hand mixer, cream together the butter with monk fruit sweetener until light and fluffy. Add the dry ingredients and mix until thoroughly combined. Add milk (1-2 teaspoons at a time) only as needed until the dough comes together.
Form the dough into a ball and refrigerate for at least 30 minutes, or up to 2 days.
When ready to bake, remove dough from fridge and roll between two large sheets of parchment paper, into a 1/2 inch thickness (for thicker cookies) or 1/4 inch thick (for thinner cookies). Place rolled dough sheet (with parchment papers) on a large baking pan.
Place baking pan in the fridge for 1 hour or freezer for 10 minutes.
Line two large baking pans with parchment paper and set aside.
Remove dough sheet from freezer, peel off both parchment papers to ensure the dough is not sticking and lay back on top of bottom parchment sheet. Using a cookie cutter (I used a 3-inch), cut into shapes and transfer to lined baking pans at least 3/4 inch apart. Repeat with remaining dough.
Place baking sheets in freezer for 10 minutes (to avoid spreading. Heat oven to 325 F degrees.
Bake (one pan at a time) in preheated oven until cookies are puffy and just set around edges, 12 to 15 minutes, rotating pan halfway through. Be careful not to overbake.
Allow cookies to cool on baking pan for at least 25 minutes, then remove with wide metal spatula to wire rack to cool completely. Repeat with any remaining dough. Decorate as desired or store in an airtight container for up to 3 days or in the freezer for up to 2 months.
For Frosting (optional)
In a medium bowl, combine the powdered sweetener with cream until smooth. Add dairy free milk, water or lemon juice as needed to desired consistency.
Derek’s favorite Cheesecake Recipe:
You only need eight ingredients for this amazing cheesecake recipe. And, they are all pretty simple.
By the way, the prep time for this cheesecake is literally only ten minutes! It’s about five minutes for the crust and five more minutes for the filling. The rest is just hands-off baking time, and chilling in the fridge. How great is that?
Here is the LINK to the full recipe:
Almond Flour Cheesecake Crust
2 cups Blanched Almond Flour
1/3 cup Butter (measured solid, then melted)
3 tbsp Erythritol (granular or powdered works fine)
1 tsp Vanilla extract
Cheesecake Filling
32 oz Cream cheese (softened)
1 1/4 cup Powdered Erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener)
3 large Eggs
1 tbsp Lemon juice
1 tsp Vanilla extract
Instructions:
Preheat the oven to 350 degrees F. Grease a 9 inch springform pan (or you can line the bottom with parchment paper).
To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Serve with fresh raspberries if desired.
A Take-Home Message
I hope you enjoy these sweet recipes as much as I do! Let me know if you try any of them out, and which is your favorite. Happy Holidays!!!!!