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Found this recipe from one of my favorite bloggers (All Day I Dream About Food). She comes up with some fantastic things!

My husband was actually pushing me to make these for a few days so I finally made them! I have to say they are absolutely delicious! Shared them out with some friends and they were huge fans as well. The best thing - they are super easy to make and the recipe makes quite a bit! With the mold that I have I could have made about 8-10 more with how small the Popsicle are.

Hope you all enjoy this one:) Especially now that warm weather is approaching!  They have a lemon strawberry flavor that is very refreshing!

These went too fast and I did not get a finished picture but I know I will be making them again! :)

Ingredients:

  • 8 oz cream cheese, softened
  • 1 cup cream
  • 1/3 cup powdered Swerve Sweetener or other powdered erythritol - I used a little swerve and a little truvia. Niether were powdered. I just ran them in the blender for a little bit
  • 1/4 tsp stevia extract
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • 2 cups fresh strawberries, chopped, divided

Directions:
  1. Place cream cheese in a food processor and process until smooth. ( I used a blender- The processor would probably worked a bit better, but if you don't have one, the blender will still work)
  2. Add cream, powdered erythritol, lemon juice, lemon zest and stevia extract. Process until well combined.
  3. Add 1 1/2 cups of the strawberries and process until almost fully smooth. Stir in remaining chopped strawberries.
  4. Pour mixture into popsicle molds and push popsicle sticks about 2/3 of the way into each (I recommend getting wooden sticks, as they tend to grip the mixture better and don't come out when you are trying to unmold the popsicles).
  5. Freeze at least 4 hours. To unmold, run under hot tap water for 20 to 30 seconds, and then twist stick gently to release.

NUTRITION - Taken from the blog listed above

Serves 12. Each serving has 3 g of carbs and 1 g of fiber. Total NET CARBS = 2 g.

122 Calories; 12g Fat (83.6% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 63mg Sodium


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I have been craving chocolate for the last few days. ( Or always lol) and came across a post for Chocolate cake from Low Carb Yum. The comments on the post were incredible so I had to try it for myself.

Don't let the ingredients deter you. You cannot tell that there is Zucchini in this at all and it is incredibly moist! Its just like box cake but BETTER! 😁

I also found a recipe for the Coconut frosting that goes perfecting with German Chocolate Cake. And it is great! I can't say enough good things about these recipes.

I unfortunately did not take as many pictures as I normally do so hopefully I will remember to take pictures next time I makes this. I can guarantee that this will be made again!

Ingredients

  • 1 cup coconut flour
  • 1 cup unsweetened cocoa powder
  • 3/4 cup artificial sweetener
  • 1/4 Truvia
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil melted
  • 8 large eggs beaten
  • 2 teaspoons vanilla extract
  • 4 cups zucchini shredded

Directions:

  1. In large mixing bowl, combine coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder, and sea salt.
  2. Mix in eggs, coconut oil, and vanilla until well combined.
  3. Stir in zucchini 
  4. Spread out into greased 9x13-inch pan (or two round 9-inch pans).
  5. Bake at 350°F for about 40 minutes or until toothpick inserted in center comes out clean.
  6. Cool on wire rack. Once cool, frost with desired frosting.

There are many different  frosting options available however I only made the coconut frosting as it is one of my favorites on this kind of cake. 

Pecan Coconut Frosting - From Low Carb Yum
(I have doubled from the original recipe provided by Low Carb Yum to cover the 9x13 cake) 

Ingredients  
  • 1 cup unsweetened almond milk
  • 1 cup sweetener I used Swerve Confectioners Powder
  • 2 egg yolk
  • 1/2 cup butter
  • 1/2 teaspoon xanthan gum optional
  • 1 teaspoon vanilla extract
  • 1.5 cup unsweetened shredded coconut
  • 1 cup chopped pecans
Directions: 
  1. Combine almond milk, sweetener, egg yolk and butter in a saucepan.
  2. Heat over medium heat. When bubbles form, sprinkle in xanthan gum.
  3. Continue heating until thickened.
  4. Remove from heat and stir in vanilla, coconut and pecans.
  5. Spread mixture over cooled cake.





The Cake recipe yields 24 servings and the frosting is plenty enough for the entire cake.

Frosting Nutritional Facts

Cake Nutritional Facts







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