LCHF Strawberry Ice Cream Bites

Valentine's Day is almost here!  I can't lie, I get crazy excited about Valentine's Day!  I decorate the entire house, and by the time I'm done, it almost looks like Christmas again!  I love trying out new recipes for the holiday, and this one makes me weak in the knees!  These little ice cream bites are reminiscent of "Dibs," and they will CRUSH any sweet-tooth cravings that you have!  They feature a new product that I recently found, called "Johnny Moo Milk Flavoring Drops."  The drops are both calorie and sugar free, and they come in a few different flavors.  Now, I am going to warn you that this can be a time-consuming recipe, but if you work in batches, it's not so bad.  I promise you - these things really are worth the wait!  It should also be noted that you do not have to dip these ice cream bites in chocolate.  I leave half undipped, and they're perfect for scooping about 10 into a small bowl and eating just like ice cream!  If you only dip half of these, only use 4 ounces of chocolate and 1 tablespoon of coconut oil.  <3

Ingredients:

• 1 cup heavy whipping cream
• 1 teaspoon Johnny Moo Milk Flavoring Drops
• 8 ounces sugar-free chocolate chips
• 2 tablespoons coconut oil

    
Directions:

1. Mix the heavy whipping cream with the milk flavoring drops with an electric beater (or hand mixer) until the mixture stiffens up like a firm whipped cream.
   
2. Line an 8x8 pan with wax paper and spread whipped cream mixture in.
   
3. Carefully fold up the sides of the wax paper, to cover the whipped cream mixture.
   
4. Place in freezer overnight.
5. Remove from freezer and pull wax paper (with cream inside) out of pan.  If the paper is stuck, place the bottom of the pan into hot water for a few seconds to loosen.
6. Cut cream into 64 squares (8x8) and place back in freezer until ready to dip.
   
7. Mix the chocolate chips with the coconut oil and microwave in 20 second intervals, stirring in between, until melted and smooth.
8. Let chocolate mixture cool a bit (you don't want it to melt the ice cream).  Once cooled, start dipping your squares into the chocolate, and placing on a foil-lined cookie sheet.  This is where I like to work in batches, dipping about 12-ish squares at a time, leaving the rest in the freezer.
9. Freeze your ice cream bites until chocolate has firmed, and enjoy straight from the freezer!

NOTE:  If necessary, you may have to reheat your chocolate because the ice cream will thicken it from the cold.

Yields: 64 bites (4 bites per serving)

*Nutritional Information (4 bites dipped in chocolate):

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

Low-Carb Peanut Butter Freezer Cookies

This recipe was originally intended to be a low-carb peanut butter cookie dough.  I was quickly chilling the dough in the freezer, and completely forgot about it!  When I took it out, I broke off a piece, and I realized that even though this dough was totally frozen, it was still totally delicious!  So, I made another batch of the dough, shaped it like little cookies, and enjoyed the fruits of my labor.  It has Splenda (which the hubby isn't a fan of) so if he likes it, I know I did something right!  This could also be eaten in "raw" form if you just like the dough! 

Ingredients:

• 1/4 cup natural, no-sugar-added, peanut butter (I use Kirkland brand from Costco)
• 2 tablespoons butter, softened to room temperature
• 1/2 cup Splenda granulated
• 2 tablespoons heavy whipping cream
• 1 tablespoon coconut flour

Directions:

1. Combine the peanut butter and the butter until smooth.
2. Add the Splenda, cream, and flour; mix until smooth.
3. Place the "dough" onto a foil-lined cookie sheet in tablespoon-sized heaps.
   
4. Chill in refrigerator for about 5-10 minutes.
5. Remove from fridge and use a fork to make the classic criss-cross marks.
   
6. Freeze until firm, at least 2 hours.

Yields: 8 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Low-Carb, Low-Calorie Chocolate Chip Cookie Dough

I am not ashamed to say (although I probably should be) that I have eaten raw cookie dough.  I know, I know - it's terrible for many reasons (including the fact that it contains raw eggs).  Well, this cookie dough recipe is made for EATING, and not for cooking!  In fact, if you tried to bake this cookie dough, you'd probably end up with a big ol' mess on your hands (and on your cookie sheet).  It's also the perfect way to enjoy my homemade, low-carb chocolate chips.  A little of this stuff is all you need to satisfy your cookie dough craving.  Not only is it low-carb, but it's also low-calorie, and you KNOW how I love recipes that meet both of those criteria!  ;)

Please note that the nutritional stats only include the cookie dough, because some people prefer to use their own chocolate chip recipe or even buy their sugar-free chocolate chips.  If you use my recipe for chocolate chips, I have included the additional nutritional information at the very end of this post (so you don't have to sit down and figure out the math).  You're welcome.  ;)

Ingredients:

• 1/4 cup heavy whipping cream
• 3 tablespoons butter, softened to room temperature
• 2 tablespoons coconut flour
• 5 packets Truvia
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 2 tablespoons low-carb chocolate chips

Directions:

1. Combine all ingredients (except the chocolate chips) and thoroughly mix with a fork.
   
2. Add chocolate chips and stir just until the chips have been distributed throughout the mixture.  Refrigerate until ready to serve.
   

Yields: 4 servings

*Nutritional Information (for dough only**):

*Nutritional information has been calculated using the MyFitnessPal app.

**NOTE:  Nutritional information above does not include the chocolate chips.  If you are adding the recommended 2 Tbsp of MY low-carb chocolate chips (88 calories, 9g fat, 1.2g carbs, 0.8g fiber, 0.6g protein) your stats will increase to: 167 calories, 16.9g fat, 2.8g carbs, 1.4g fiber, and 1g protein PER serving.  For chocolate chip's complete stats, please view the recipe here. 

Low-Carb Chocolate Chips

If you know me, it will be no surprise to you when I say that I love chocolate.  I say it everyday, and I mean it.  These little cuties actually came about because I ran out of the sugar-free chocolate chips that I usually have in my pantry.  I was very pleasantly surprised with the outcome of my DIY chocolate chips.  I actually prefer the flavor of mine over the Hershey's brand.  They have almost 1/2 the calories and even slightly less carbs than their brand-name counterpart.  The bonus of these (for me, at least) is that they don't contain any malitol, because my body absolutely will not tolerate malitol.  To get these adorable little hexagon shapes, I actually used two silicone trivets  as candy molds (see photos below).


Ingredients:

• 1 ounce unsweetened baker's chocolate
• 4 tablespoons butter
• 4 packets Truvia
• 1 pinch salt
• 1/4 teaspoon vanilla extract
• 1 tablespoon heavy whipping cream

Directions:

1. Place chocolate and butter in a microwave-safe container and heat for 30 seconds.
   
2. Remove from microwave, add Truvia, stir well, and microwave another 30 seconds.
3. Remove from microwave, add salt, stir well, and microwave a final 30 seconds.
4. Add vanilla extract and stir until blended.
5. Add cream and stir just until mixed.
6. Immediately spread melted chocolate mixture into chocolate chip mold and spread around with a spatula.  I used these two honey-comb silicone trivets as my chocolate chip mold.  (Alternately, you could also spread your melted chocolate over a cookie sheet and break into chocolate "chunks" when the chocolate has set).
   
7. Place candy molds (or cookie sheet) in the freezer for at least 4 hours.
   
8. Remove chips from mold, working quickly* (or break into tiny "chunks" if frozen solid on a cookie sheet) and store in the refrigerator or freezer until ready to use.  

*NOTE:  For fastest chip removal, I grazed a fork's tines along the folded silicone mold, working in batches.  When about 1/3 of trivet #1 was done, I returned it to the freezer and pulled out trivet #2 to work on.  I worked in batches like this until all the chips had been removed.  It was a time-consuming process (about 30-45 minutes or so), but totally worth it if you want those cute little chips.  If you are short on time (or patience, lol), I recommend the cookie sheet method.  :)


Yields: 14 tablespoons (serving size = 1 tablespoon)

*Nutritional Information (per Tbsp):

*Nutritional information has been calculated using the MyFitnessPal app.

Low-Carb Semi-Sweet Chocolate Mousse

I love chocolate.  It is my favorite thing, like ever!  If it provided all the nutrition I needed, I could easily live on nothing but chocolate for the rest of my life.  And I'm not picky, either!  I like chocolate in ALL its forms.  I like chocolate milk, chocolate cake, chocolate pudding, chocolate wafers, chocolate plain (of course), and even chocolate wine!  Suddenly, I'm reminded of Bubba from Forrest Gump.  This is a super-duper-easy, low-carb, no-cook, chocolate mousse recipe that only calls for three ingredients.  The garnish is completely optional, but it sure does make it look pretty!  Obviously, since the garnish is optional, its stats are not included in the nutritional information.


*BONUS:  This stuff freezes really well!  It makes a crazy-creamy ice cream dish.  I divvy mine up among a few 1/2 cup containers and freeze it for single-serving ice cream.  :)



Ingredients:

• 1 cup heavy whipping cream
• 2 tablespoons unsweetened cocoa powder
• 4 packets Truvia (or other preferred sweetener)
• Garnish:  sugar-free baking chips
  

Directions:

1.  Combine the heavy whipping cream, cocoa powder, and Truvia.  Blend in a "traditional" blender, with a hand mixer, or with an immersion blender until thickened.

2.  Top with sugar-free chocolate chips, chunks, or shavings.

Yields: 4 servings (about 1/2 cup each)

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Meringue Ice Cream Sandies

Another Egg Fast recipe for you guys!  The ice cream (made with egg yolks) and meringue cookies (made with egg whites) are combined to make a type of "ice cream sandwich."  If you use 1/2 cup of the ice cream and 8 of the cookies, your yolk-white ratio will be exactly 50/50.  I cannot take credit for this recipe.  This recipe was thought up by Sooze Gibbs over at Fluffy Chix Cook.  When I posted my Egg Fast Ice Cream onto one of the Facebook groups, she had the idea of making ice cream sandwiches with it using meringue cookies.  So, thanks, Sooze!  Enjoy!!!

Ingredients:

• 1/2 cup Egg Fast Ice Cream, any flavor
• 8 Egg Fast Meringues, any flavor
• 1 teaspoon sugar-free chocolate syrup or sugar-free strawberry syrup (*Optional)
  

Directions:

1. Using the 8 meringue cookies and the ice cream, construct 4 ice cream sandwiches.
2. Drizzle with sugar-free syrup, if desired.
3. DEVOUR!  :)

Yields: 4 sandwiches (1 Serving)

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Vanilla Meringues

This Egg Fast recipe was created to use up the egg whites from the Egg Fast Chocolate Fudge Ice Cream recipe.  These little cookies have a wonderful vanilla flavor, but any flavor extract could be substituted for the vanilla.  Maple is especially delicious!

Ingredients:

• 5 egg whites (Use up the remaining yolks with this recipe)
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 cup Splenda Granulated
  
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, combine the egg whites, lemon juice, and salt; beat until very foamy.
   
2. Add the Splenda, a bit at a time, and continue beating until all the Splenda is mixed in.
3. Add the vanilla extract and beat until slightly glossy and a medium-stiff peak can be held.
   
4. Pipe (or spoon) mixture into 32 mounds on a parchment paper lined cookie sheet.
5. Bake for 5-10 minutes at 300 degrees.
6. Lower oven temperature to 250 degrees and bake for 20 minutes.
7. Lower oven temperature again to 200 degrees and bake for 20 minutes.
8. Turn off heat and let cookies cool in oven for 1-2 hours.

Yields: 4 Servings / 8 Cookies Per Serving (32 Cookies Total)

*Nutritional Information (per cookie):

*Nutritional information has been calculated using the MyFitnessPal app.

Egg Fast Recipe - Chocolate Fudge Ice Cream

 

I am a very big fan of the Egg Fast!  It's a great way to jumpstart weight loss or break a plateau/stall.  If my weight loss has stalled more than 2 weeks, I use the egg fast to break it and resume losing weight.  It works like a charm!  My main issue with the egg fast is finding new ways to enjoy eggs.  I found a recipe for egg fast ice cream at "I Breathe, I'm Hungry" a little while back, and I made my own version using ice cream flavoring*.  The hubby even liked it, and he doesn't do egg fasts!

*Some of my personal favorite ice cream flavors: Chocolate Fudge,   Peanut Butter,   New York Cheesecake,   Cake Batter,     Mint Chocolate, Cinnamon Spice, Lemon Custard, Butter Pecan, and Mocha.



Ingredients:

• 4 ounces cream cheese
• 1/2 cup water
• 5 egg yolks (use the remaining egg whites in this recipe)
• 1/2 cup Splenda Granulated
  
• 1/2 tablespoon ice cream flavoring (I used chocolate fudge)
• garnish:  sugar-free chocolate syrup 

Directions:

1. Combine the cream cheese and the water in a large microwaveable bowl; microwave for 1 minute.
2. Whisk water/cream cheese mixture thoroughly until frothy.
   
3. Add yolks, Splenda, and ice cream flavoring; whisk thoroughly.
4. Microwave for 30 seconds, whisk.  Repeat this step 3 more times (totaling 2 minutes microwave time) until mixture has thickened and resembles a pudding-like texture.
   
5. Chill in the fridge for 30-45 minutes, whisking once about halfway through chilling time.
6. Remove from fridge and whisk again.  
7. Process in an ice cream machine for an extra-creamy texture, or simply freeze if you don't have an ice machine.
   
8. To garnish, top with a teaspoon of sugar-free chocolate syrup.

Yields: 3 servings (if using an ice cream machine) Serving = 1/2 cup
Yields: 4 servings (if freezing "as is") Serving = 1/2 cup

*Nutritional Information:

  

















*Nutritional information has been calculated using the MyFitnessPal app.

Low-Calorie Upside-Down Cherry Cobbler Cake

When the doctor told me I had PCOS, cake and cake-like foods were pretty much the first to go.  I was sad because I loves me some dessert; it's my favorite meal of the day!  *Winks*  Of course, that was before I knew that I didn't have to give up the foods that I so desperately craved.  Well, you can imagine how excited I get when I stumble upon a new recipe that allows me to have those things.  This recipe is almost like a "dump cake" except it is not 100% effortless; stirring the cake batter is technically work, albeit minimal.  Can I go off-topic for a moment?  Isn't "dump cake" the most horrendous term?  It sounds awful.  Thank goodness it's delicious.  Anyway, this dessert reminds me of a cobbler (not the old-timey shoemaker sort).  The beauty is its versatility - you could pretty much use any flavor cake mix or any flavor pie filling (but watch those calories!).

This cake can be eaten cold straight from the fridge, or warmed up in the microwave (that's the way the hubby likes it).  To warm it, pop it in the microwave for about 30-60ish seconds.  The serving sizes are very generous!  This recipe makes 8 servings, and they are a nice, hearty size.  We are a three person household, so this cake goes fairly fast.  If you're single or like to switch up desserts daily, it could easily be frozen so you could stretch it out a little further.

Ingredients:

• 1 box (about 16 oz.) sugar-free yellow cake mix
• 1 can (about 20 oz.) no-sugar-added cherry pie filling
• 1 can (or about 1 & 1/2 cups) diet cream soda

Directions:

1. Preheat oven to 350 degrees.
2. Lightly spray a 9x13 pan with nonstick spray (I used this butter-flavored kind). 
3. Spread the cherry pie filling evenly over the bottom of the pan.
4. In a large bowl, mix together the dry cake mix and the diet soda - some small lumps will remain.
5. Spread the cake batter over the cherry pie filling.
   
6. Cover tightly with foil and bake for 20 minutes.
7. Remove from oven, remove foil, and bake an additional 20 minutes uncovered.
8. To serve, flip upside-down so cherry filling is on top.  Garnish with some fat-free whipped cream, if desired.

Yields: 8 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.