Tuesday, November 12, 2013

Mini Chocolate Chip Cheesecake- THM (S), Gluten-free, Sugar-free, Low Carb, and Packed with Rich Flavor!

Today's recipe is a twofer. Does this assault your vocabulary? I "Googled" it, according to Google, twofer is a word; two for the price of one. Since this is free then is there a word for this? Gratis. Same root as gratitude. I, for one, am so grateful for cheesecake, among other things; for example, sharing it with my family. Moving right along.

This is/was the last bite of a luscious, oh, so creamy, chocolate chip cheesecake. So good, so sad that it is gone.
Now this is what I did with some extra batter.
 Yes, folks, this is an espresso "MIM" (muffin in mug) , minus the chocolate chips because there were plenty in the cheesecake batter and I wanted to keep this low carb and THM. This is what happens when you play in the kitchen , sometimes the experiment does not fit the pan you intend to use. So while I was looking at about 1/3 cup batter which would not fit in the tiny spring form pan this muffin popped into my mind, little wonder, it was good all by itself, adding cheesecake would skyrocket it to another incredible level!

First the cheesecake, I made a large regular cheesecake for my family, then made a tiny low carb one just for me using a  4" mini spring form pan.

1/2 cup plus 2 tablespoons almond flour
2 tablespoons butter, melted
2 teaspoons erythritol
dash salt
dash stevia if you like things really sweet
Mix all in a small bowl,

 then press into the bottom of a baking dish. I lined this one with parchment paper so I wouldn't miss even one crumb of the crust.
8 oz. cream cheese, regular or 1/3 fat, room temperature
2 tablespoons erythritol
dash stevia
1 teaspoon vanilla
1 egg
1-2 squares 90% chocolate bar, chopped (I used Lindt)
Preheat oven to 350F.
Beat the cream cheese until fluffy.
Add the erythritol, stevia, egg, and vanilla, beat until fluffy again.

Stir in the chocolate.

Spoon onto crust.

Bake for 20 minutes, or until it doesn't jiggle, some movement is good but you don't want a loose, wet jiggle. Got it? :)

You should have, if you used the same size pan, about 1/3 cup extra batter, give or take. Mix up your favorite MIM, and bake half way.

Now spoon the cheesecake batter on top.
Continue baking, 350F for another 15 minutes.

How could you call this diet food?!

If you don't want to make both, then use a larger pan for the cheesecake and you won't have any batter left, maybe a 5 or 6" oven proof bowl. As for me, extra cheesecake batter just makes my creative juices run wild!

You can also see this and other yummy low-carb or THM recipes on Gwen's Nest .
Special thank you to Pearl and Serene the authors of Trim Healthy Mama.

Some affiliate links have been used in this post.

Wednesday, October 30, 2013

Espresso, Chocolate Chip "Muffin in a Mug" - GF, Sugar-free, THM (S)

I am so fond of Autumn, with it's deeper, richer flavors, after spending the summer with the cool, lighter versions of everything from food to clothes, it is a welcome change. It is a sad thing to put away the sandals and capris, but ah, my favorite wool sweater.

My favorite breakfast is a strawberry smoothie. I can have one for breakfast everyday and not become bored with it. Today, however, the house is cold, the temperature outside has dropped and the furnace is broken. I did not need an ice cold smoothie! I needed my wool sweater and a hot muffin!

I hesitated to post a "MIM" , muffin in a mug, because there are so many recipes already and all so similar. But this has to be my favorite variation, thought up while shivering in my kitchen holding a steamy cup of coffee, it feels less eggy or spongy, more like the flour muffins we are all used to. I hope you enjoy it.

1 tablespoon butter, melted
3 tablespoons almond flour/meal
2 tablespoons flax meal
3 teaspoons erythritol
2 dashes pure stevia
1 egg, medium or large
1/2 teaspoon baking powder
1 teaspoon vanilla extract
generous pinch of salt
1 heaping tablespoon 90% chocolate, chopped ( I used Lindt )
1/2 -1 teaspoon espresso powder or instant coffee powder
Spray or sparingly butter the mug or ramekin, I am using a glass Pyrex container which is a perfect size for the "Muffin in a Mug" recipes from Trim Healthy Mama , bonus is that if I am packing this for a snack or meal later I can just put the lid on when it is completely cool and take it with me.
Break egg directly into greased bowl,
 add all the ingredients except the chocolate.

 Stir. Add chocolate and give a gentle swirl to just distribute the chocolaty goodness throughout the batter.

 I bake mine in the toaster oven for 20 minutes, at 350F. Adjust time if necessary if your container is much larger or smaller. You can also microwave for about a minute if you are in a hurry.

A toothpick inserted will come out clean when done. Allow to cool for a couple minutes to set. Run a knife around muffin to dislodge and don't burn your mouth from impatience. :)

 Oh! Was this bite good!
Special thank you to Serene and Pearl for this wonderful eating plan! http://www.trimhealthymama.com/

Monday, September 23, 2013

Butter Pecan No-Bake Cheesecake with Shortbread Crust- Low Carb and THM !

I ate the last piece, all by myself, hiding in my office, it was that good. There was only one piece left, really. I see it as a sacrifice, I saved the family from an evening of discord.
I used a default almond crust to be low carb, gluten free, and THM compliant. Not as tender as a regular flour shortbread but very tasty and still a gentle crunch. 

Crust Ingredients: 
1 cup almond flour (ground almonds)
pinch salt
1/4 teaspoon erythritol plus a dash stevia
4 tablespoons melted butter
Combine with a fork, press into the bottom of a 8x8 baking dish or four of these cute little tart pans

 Best grass fed butter I have ever had!

 Bake at 350F for 10 minutes or until the edges just begin to show brown.

Toasted Pecans: 
The number of pecans you use here is up to you, I used 5 on each of the tart pans. So whatever pan or design you desire toast that many, plus a few more for nibbling.
Put pecan on a small pan with a pat of butter and a sprinkle of salt. I lined my pan with parchment paper for easy clean up. Toast at 325F for 12 minutes. Watch them, they burn quickly. 
 Cool completely before topping the cheesecake.

Filling Ingredients: 
6 oz. cream cheese, at room temperature
1/2 cup cream 
1 teaspoon vanilla
1-1 1/2 teaspoons butter flavor, begin with 1 then taste before adding more
pinch salt
3 tablespoons erythritol plus dash stevia
1 teaspoon beef gelatin 
In a small sauce pan, warm the cream then wisk in the gelatin. Set aside to cool. When completely cool, beat until fluffy. 
 In a medium mixing bowl, beat the cream cheese, vanilla, butter flavoring, salt, and sweeteners until fluffy. 
Fold the cream into the cream cheese mixture. 
Spoon into the cooled crust, top with the toasted pecans.

 Chill for a couple hours before serving. 

I get my beef gelatin from Azure Standard Co op, if you don't have one near you then I linked Amazon for you because it is hard to find. The Rumiano butter also came from Azure, you really have to find a co op near you. http://www.azurestandard.com/  Also the best yogurt, vanilla, great prices on so much. And no, I get no compensation for saying that, it is just true and worth sharing! 

My recipe is also featured on Stacy Makes Cents  and Gwen's Nest Trim Healthy Mama Tuesdays. 
Thank you to Pearl and Serene the Trim Healthy Mamas!