Desserts

Mom On Timeout: Chocolate Mint Cream Cheese Buttons

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RECIPE REVIEW

This recipe was originally posted on Mom On Timeout.

Everything “mint” and “chocolate” SCREAMS Christmas time to me! Mint hot chocolate before going caroling, mint chocolate M&Ms in the wooded Santa candy box in the kitchen, Andes mint thins left in my stocking on Christmas morning, and so on. While I have worked hard to let go of any emotional attachment to food and to simply view food as fuel, it is difficult to not associate food with some of my favorite holiday memories.

While I cannot magically zap the sugar out of all my favorite holiday treats, I am finding some scrumptious recipes that allow me to enjoy the season while also taking care of my body. With a few simple substitutions, these Chocolate Mint Cream Cheese Buttons bring all the YUM without any of the consequence.

*See ketogenic substitutes and modifications at the end of the recipe.

INGREDIENTS:

4 ounces cream cheese, softened

4 ½ cups powdered sugar

½ teaspoon mint extract

Several drops of green gel food color

1 cup heavy whipping cream

10 ounces semi-sweet chocolate chips

INSTRUCTIONS:

Combine cream cheese and one cup of powdered sugar in a large bowl and use a stand mixer or hand mixer to combine.

Add the extract and gel food color and mix until combined.

Gradually add the rest of the powdered sugar and mix until combined, scraping down the sides of the bowl as needed. Use your hands to combine the ingredients if your mixer is not up to the task. (I usually end up using my hands because it's faster.)

Line a large baking sheet with parchment paper.

Scoop out a teaspoon of the dough and form into a ball using the palm of your hands. Place it on the prepared baking sheet. Repeat with the rest of the dough.

Use the end of a wooden spoon or a small measuring spoon to create indentations in each bowl. Dust the measuring spoon with powdered sugar if it sticks at all.

Chill the mints until firm, about 1 hour.

Place chocolate chips in a heat-proof bowl or large measuring cup.

Bring heaving whipping cream just to a simmer and then pour over the top of the chocolate chips. Stir once or twice and then let sit for 2 minutes.

Continue stirring until the chocolate is fully melted and incorporated.

Transfer the ganache to a ziploc bag and let it set for 30 minutes or so until it has thickened up - think yogurt consistency. You can speed up this process by placing it in the refrigerator, but keep an eye on it or it will get very firm.

Cut the corner off of the bag and pipe the ganache into the center of each mint.

Chill for about an hour, or until the ganache has set up.

Store in refrigerator.

RECIPE NOTES:

For a ketogenic lifestyle:

Substitute the powdered sugar with a Xylitol sweetener. I use Swerve Confectioners Sweetener. The confectioners is like powdered sugar and the granular is like granulated sugar. Be sure to use the confectioners version.  

For the chocolate, I use Lily's Dark Chocolate Baking Chips.

Low Carb Yum: Easy Gluten-Free Pumpkin Donuts

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RECIPE REVIEW

This recipe was originally posted on Low Carb Yum.

When October rolls around the #basic girl in me starts craving EVERYTHING pumpkin spice and I ain’t even ashamed of it! There is something about fall flavors and smells that makes me want to wander through a pumpkin patch, drown my home in holiday decor, or bundle up in a blanket while sipping on a hot steamer.

As fall approaches I have been on a hunt for the best recipes to substitute my favorite sugar loaded holiday treats. One of my favorite family traditions of all time was coming home from school on Halloween day to find a giant pot of homemade chili and “spud-nuts” (donuts made from potatoes) laying out to dry while the wet icing slowly hardened.

These Easy Gluten-Free Pumpkin Donuts will most definitely be on the menu this Halloween! All the treat you can ask for without any tricks to your waist line.

Donuts

INGREDIENTS:

1 ½ cups peanut flour*

½ teaspoon salt

1 ½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

2 tablespoons coconut oil

2 tablespoon unsweetened almond milk

½ cup steviva blend or ½ cup erythritol and ½ teaspoon stevia extract powder**

3 large eggs

1 cup fresh or canned pumpkin

INSTRUCTIONS:

In a medium bowl, combine peanut flour, salt, baking powder, and spices.

In a separate bowl, mix coconut oil, almond milk, sweetener, eggs, and pumpkin until smooth.

Stir dry ingredients into wet mixture.

Grease donut pan. Spoon batter into the donut molds.***

Bake at 350° F for about 20-25 minutes or until toothpick inserted comes out clean.

Cool and top with donut glaze.

Glaze

INGREDIENTS:

1 tablespoon unsweetened almond milk

¼ teaspoon vanilla extract

¼ cup powdered erythritol

2 drops stevia glycerite

INSTRUCTIONS:

Combine all the glaze ingredients in a small bowl and beat until smooth.

Use glaze immediately as it will harden as it sits.

RECIPE NOTES:

*I have made this recipe with both peanut flour and almond flour. Both were good, just a little different.

**As mentioned by the original author, I also would add more sweetener next time. My recommendation is to the double the recommended amount in the donut batter from ½ cup to 1 cup.

***I purchased a Wilton® Doughnut Pan from Michaels.

For a ketogenic lifestyle:

I added 2 ounces of cream cheese to the glaze, because 1) Yum! and 2) it adds a little extra fat to the donuts.

Food Network Kitchen: Flourless Chocolate Torte

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RECIPE REVIEW

This recipe was originally posted on Food Network.

If there is one thing I have missed the most since beginning to practice a ketogenic lifestyle it is chocolate cake. Though I do not crave sugar near as much as I used to, when the craving hits, it hits hard. This Food Network Kitchen Flourless Chocolate Torte has always been a favorite of mine, and with two simple substitutes, it hits the spot. YUM!!!

INGREDIENTS:

1 ½ sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan

12 ounces semisweet or bittersweet chocolate, chopped

6 large eggs

½ cup granulated sugar

Pinch of kosher salt

Unsweetened cocoa powder, for dusting

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 ½ sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.

Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.

Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

RECIPE NOTES:

For a ketogenic lifestyle:

Substitute the sugar with a Xylitol sweetener. I use Swerve Confectioners Sweetener. The confectioners is more like powdered sugar and blends more easily into the cake than the granular. 

For the chocolate, I use Lily's Dark Chocolate Baking Bar.