Lemon Bars *****

 

8 eggs

8 ounces cream cheese, softened

1 stick butter, softened

2 tsp lemon extract

1 slightly rounded tsp powdered 100% monk fruit

A few additional drops of 100% monk fruit extract

Blend together eggs, cream cheese, butter, lemon extract, and monk fruit until smooth and well combined.

Pour the mixture into a 2-quart rectangular baking dish, lined with parchment paper.

Bake at 350 for 25 minutes.  Remove from oven immediately.

Cool and refrigerate

Creamy Ricotta Dessert *****

 Very good.  Made it in the mini food processor.  Made it with lemon instead of vanilla.  Really good.  

• 1 1/2 cups whole milk ricotta 
• ▢1/4 tsp 100% monk fruit powder
• Dash Real Salt
• ▢1 tsp vanilla extract OR 1 tsp lemon extract

Combine all ingredients in a small food processor.  Process for 2 minutes.  

Refrigerate for at least 1 hour, or overnight.

Chocolate Mousse ****

I really liked this.  Much better than making a chocolate dessert with cacao powder, ghee, and coconut flour, like I'd tried before.  Next time, I might try adding a pinch of espresso powder.

1 8-oz carton Coconut Cream

1/4 cup Addictive Wellness Cacao Powder

1/2 tsp Vanilla Extract

1/4 tsp Monk Fruit

Whisk together coconut cream and cacao powder.  Stir in vanilla extract.  Add monk fruit to taste (I started with two 1/16th tsp and added a pinch more).  Refrigerate.

Lemon Blueberry Mug Cake

A work in progress.  Flavor was good but it needed more cooking time.

Need to figure out how to make with pure monk fruit powder or drops.

• 1 Tbsp Grass-fed Ghee, melted
• 1 Tbsp Coconut Flour 
• 2 Tbsp Granular Monk Fruit
• 1/2 tsp Baking Powder
• 1 Pastured Egg, beaten
• Splash of Lemon Extract
• Lemon Zest to taste 
• Blueberries to taste (use wild blueberries)

INSTRUCTIONS

• In a microwave-safe coffee mug, melt ghee in the microwave.  Add coconut flour, monk fruit, baking powder, beaten egg, lemon extract and zest.  Mix well.  Stir in blueberries.  Microwave on high for 1 minute.

Candied Pecans - to try

 

From PrettyPies.com

Mug Cake: Chocolate, Vanilla, or Almond Butter *****

 

• 1 Tbsp Grass-fed Butter or Ghee, melted
• 1 Tbsp Coconut Flour or 3 Tbsp Almond Flour
• 2 Tbsp Granular Monk Fruit
• 1 Tbsp Cacao Powder (For Chocolate Version)
• 1 Tbsp Almond Butter (For Almond Butter Version)
• ½ tsp Baking Powder
• 1 Pastured Egg, beaten
• Splash of Vanilla Extract
• 1 Tbsp Sugar-free Chocolate Chips 

INSTRUCTIONS

For Chocolate

• In a microwave-safe coffee mug, melt butter in the microwave for 10 seconds.  Add coconut or almond flour, sweetener, cacao powder, baking powder, vanilla, and beaten egg.  Mix well.  Microwave on high for 55 seconds, being sure not to overcook.  If you overcook it, it will be dry. Top with sugar-free chocolate chips, if desired.

For Vanilla

• In a microwave-safe coffee mug, melt ghee in the microwave for 10 seconds.  Add coconut flour, sweetener, baking powder, vanilla, and beaten egg.  Mix well.  Microwave on high for 55 seconds, being sure not to overcook.  

For Almond Butter

• In a microwave-safe coffee mug, melt ghee in the microwave for 10 seconds.  Add  coconut flour, sweetener, baking powder, vanilla, and beaten egg.  Mix well. Swirl in the almond butter.  Microwave on high for 55 seconds, being sure not to overcook.  

https://jenniferbanz.com/keto-mug-cake

Apple Crumble

 

Low Histamine Apple Crumble Recipe (also lower oxalate, low lectin) for Mast Cell Activation Syndrome or Histamine Intolerance

This is one of my favorite desserts. It is satisfying and full of histamine lowering ingredients. Apples are a great source of quercetin – a well-known Mast Cell stabilizer.

And we’ve already discussed the great properties of Stevia and Monk Fruit.

Allspice, Clove, and Cinnamon are traditional in baked apple desserts. But these are all Histamine Liberators.

So, instead I use a little Cardamom – which has anti-inflammatory properties.

And here is my secret ingredient…

Camu Camu powder! This is a low histamine, low oxalate foods-based source of Vitamin C. It’s my favorite source of Vitamin C, actually. And it has a nice allspice flavor that works beautifully with apples. You want Organic and a reliable brand free of toxins. I use Navitas Camu Camu powder.

Pecans can be high in mold toxins. To reduce them, I recommend soaking pecans in salt water for 12 hours in the fridge. Then dry them until crispy in a food dehydrator or oven on lowest temperature.

One last tip – make SURE your apples are organic. Conventional apples are notoriously high in pesticide residues that can make Mast Cell Activation Syndrome or Histamine Intolerance worse.

So, let’s put all this together for this recipe:

Ingredients:

• 4 organic apples (any kind)
• 1/4 tsp Pure Monk Fruit Extract 
• ½ tsp Navitas Organic Camu Camu powder, divided
• ½ tsp Organic Cardamom powder, divided
• ½ tsp Raw Organic Vanilla Powder, divided
• 2 Pinches of unrefined salt (like Himalayan, Real Salt, or Celtic Sea Salt)
• ¼ cup grass fed ghee or  Virgin Coconut Oil, softened
• 1/4 tsp Pure Monk Fruit Extract OR 10-20 drops Organic Better Stevia
• ½ cup of chopped, organic pecans (soaked and dried)

Directions

1. Preheat oven to 325F.
2. Use ghee or coconut oil to grease a 6×9” glass baking dish.
3. Wash apples and slice into ¼” slices. The quercetin is mostly in the peel, so I leave the peel on.
4. Mix together 1 pinch of salt and ¼ tsp each Monk Fruit Powder, Camu Camu powder, Cardamom powder, and Vanilla powder. Toss apples with this mixture.
5. Arrange apples in bottom of the baking dish.
6. Put ghee or coconut oil, chopped pecans, 1 pinch salt, Stevia or Monk Fruit, and ¼ tsp each Camu Camu powder, Cardamom powder, and Vanilla powder into a food processor.
7. Pulse the nut crumble mixture until well combined and the ingredients start to stick together. Don’t over process.
8. Layer the crumble mixture on top of the apples.
9. Bake 20-30 minutes, until apples are soft and cooked through. Keep an eye on the topping to make sure it doesn’t burn. If topping starts to get too brown, lower temperature or cover the dish.
10. This freezes well. Enjoy and freeze the leftovers!

Want to step this recipe up a notch? You can top it with Whipped Coconut Cream!

Optional Coconut Cream Topping:

• 1 package Coconut Milk, refrigerated overnight
  OR
  1 cup Coconut Cream
• 1 Tablespoon Pure Monk Fruit Extract
• ½ teaspoon raw vanilla powder

1. If using the Coconut Milk:
   After allowing Coconut Milk to sit in the refrigerator all night, remove it from the fridge.
   Then open the package and scoop the thickest cream from the top of the package.
   OR
   If using the Coconut Cream:
   Scoop out 1 cup of coconut cream.

2. Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk.
3. Top apple crumble with coconut cream.
4. You can use the leftover coconut water or coconut cream for smoothies or other recipes. You can freeze it in an ice cube tray to make it easier to use.

White Chocolate Chip Cookies - to try

 

Ingredients 

• 3 Tablespoons Coconut Flour 

• 2 Tablespoons Coconut Oil 

• 1-1 1/2 Tablespoons Honey or Maple Syrup 

• Pinch of salt 

• 2 Tablespoons White Chocolate Chips 

Directions 

1. Preheat oven to 350 degrees. 

2. Use a food processor or blender to mix coconut flour, coconut oil, honey and salt together. 

3. Add white chocolate chips and mix until chips are evenly distributed in cookie dough. 

4. Use a round 1/2 tablespoon measuring spoon to scoop out each cookie. 

5. Place cookies on a parchment lined cookie sheet. You will have 10-12 small cookies. 

6. Bake cookies for 8-10 minutes or until they are golden brown. 

7. Let cookies cool before removing from the cookie sheet. They will crumble if you try to remove them before they are cooled

From the Coconut Mama's Coconut Flour Cookbook

Low Oxalate Baked Apple in the Apple Baker ****

1 organic Gala apple, peeled and cored

2 Tbsp monkfruit

1 1/2 tsp coconut flour

1/4 tsp cinnamon extract

1 Tbsp butter, melted

2 tsp chopped walnuts, if tolerated

1 tsp water

Peel and core apple.

Combine monkfruit sweetener, coconut flour, and cinnamon extract.

Roll apple in melted butter, then in monkfruit mixture.

Place on post of apple baker.

Pour remaining butter, monkfruit mixture over the apple, sprinkle nuts over top, then add water.

Bake at 350 for 35-40 minutes or microwave for 1 1/2-3 minutes.  [I microwaved it for 2 minutes.]

   

Adapted from https://www.applebaker.com/care-instructions-recipes

Low Carb Coconut Flour Pie Crust - To Try

 

Low Carb Coconut Flour Pie Crust

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Calories 129 kcal

Author Brenda Bennett | Sugar-Free Mom

 

2 eggs

1 Tbsp extra virgin olive oil

1 tsp vanilla extract (eliminate for savory)

1/4 cup Swerve sweetener (eliminate for savory)

1/4 tsp sea salt

1 cup coconut flour

1/2 cup butter, cold, cut into cubes

 

Preheat oven to 400 degrees F

Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.

In another bowl whisk the remaining ingredients together until combined.

Pour the dry and wet mixture into a food processor.

Add the cubed butter.

Process by pulsing until it looks like crumbles.

Spray a pie plate with cooking spray and pour crumbles into pie plate. 

Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.

Using a fork randomly make holes into the bottom of the crust.

Bake the crust 10 minutes or until golden.

Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.

Once cooled out of the oven, add your filling.

 

Even coconut haters don't taste coconut in this recipe!

https://www.sugarfreemom.com/recipes/low-carb-coconut-flour-pie-crust/?fbclid=IwAR0J27OkqYWp8bs8NjHermmT4Pvsrfkxsn2OyWbxpT9b7S1_xLmiWPQeCTQ

 

Lemon Mug Cake ****

 

Lemon Mug Cake

• 1 egg
• 2 Tbsp lemon juice
• 2 Tbsp heavy cream
• 1/2 teaspoon liquid stevia
• 1/8 tsp lemon extract
• 2 Tbsp coconut flour
• 1/4 teaspoon baking powder
• Pinch sea salt

Instructions

1. Whisk egg, lemon juice, cream, stevia, and extract together in a mug.
2. Stir in coconut flour, baking powder, and sea salt.
3. Microwave 1 minute, 20 seconds or until toothpick in center comes out clean.

Optional Glaze:

1 tsp powdered monk fruit

1/2 tsp lemon juice

1/4 tsp heavy cream

Stir glaze ingredients together and pour over hot mug cake.

https://www.sugarfreemom.com/recipes/sugar-free-lemon-mug-cake/

Mug Cake with Apples *****

 

Low Histamine Dessert Scones

 

Low Histamine Dessert Scones Recipe

Ingredients

• ½ cup butter, room temp or Grass Fed Ghee
• 1-2 Tbsp Pure Monk Fruit Extract (depending on how sweet you want it to be)
• 1 pasture raised egg, beaten
• ½ tsp raw vanilla powder
• ¾ cup Coconut Milk
• 2 cups (280g) Otto’s Cassava Flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

To brush on top:

• 6 Tbsp butter, softened
• 1 Tbsp Pure Monk Fruit Extract
• ½ tsp raw vanilla powder

For Blueberry Topping:

• 1 cup frozen organic blueberries
• 1 tsp Pure Monk Fruit Extract
• 1 pinch raw vanilla powder

For Cream Topping:

• 1 package Coconut Milk*, refrigerated overnight
  OR
  1 cup Coconut Cream*
• 1 Tbsp Pure Monk Fruit Extract*
• ½ tsp raw vanilla powder*

Directions

1. If you will be making the Cream Topping, place Coconut Milk in refrigerator overnight. This will cause the coconut cream to separate from the coconut water. If you are using Coconut Cream, you can skip this step.
2. Preheat the oven at 325 degrees. Grease a pie pan with ghee or use a silicone baking mat.
3. Cream together the butter, monk fruit, and eggs until smooth with a whisk, food processor, or high-speed blender.
4. Next mix in the vanilla, and coconut milk.
5. In a separate bowl mix cassava flour, baking powder, baking soda, and salt.
6. Add the dry ingredients to the wet mixture and mix together until the dough comes together. If the dough is too crumbly, add a little extra coconut milk. If the dough is too wet, add a little more cassava flour.
7. Shape the dough into scone shapes – about 3”x3” and place in pie pan.
8. Make sure the scones are snug and touching to prevent them from drying out.
9. To make the butter mixture to brush on, whip the butter, Monk Fruit, and vanilla together using a high-speed mixer or blender. Brush the raw rolls with topping mixture.
10. Bake for 28 minutes.
11. Let cool for 5-10 minute before removing from pan.

For Blueberry Topping

1. Heat blueberries in a small pan over medium heat for 5-10 minutes until they begin to bubble.
2. Mix in Monk Fruit Powder and Vanilla Powder.
3. Top Scones with Blueberry Topping.

For Coconut Cream Topping

1. If using the Coconut Milk:
   After allowing Coconut Milk to sit in the refrigerator all night, remove it from the fridge.
   Then open the package and scoop the thickest cream from the top of the package.

   OR

   If using the Coconut Cream:
   Scoop out 1 cup of coconut cream.

2. Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk.
3. Top scones with coconut cream.
4. You can use the leftover coconut water or coconut cream for smoothies or other recipes. You can freeze it in an ice cube tray to make it easier to use.

Blueberry Lemon Curd

The Healthy GourMeg

5 hrs

Oh. My. Yum.
Blueberry Lemon Curd!
So, this is a definite indulgent treat, given the fruit, but blueberries are coming in season, and if I’m going to eat then, this is how!!! This would make shoe leather taste good if you slathered it on there - but don’t try that! Lol (instead, smear it on my sugar-free meringue/pavlova that you make with the leftover whites, or spoon it over compliant vanilla ice cream, or make dessert bars or macaroons, or on a piece of toast, or just with a spoon!).

Blueberry Lemon Curd
1 pint Blueberries
Zest 2 lemons
1/2 cup lemon juice
5 Tbsp Butter
3/4 cup Lakanto Powdered Sweetener
2 whole eggs
4 egg yolks

Heat butter and whisk in sugar until dissolved - set aside.

Whisk eggs and egg yolks together - set aside.

Simmer blueberries with lemon juice and zest until blistered and softened. Put mixture through fine-mesh strainer.

Add blueberry/lemon mixture to bowl of double boiler (or like I do, a bowl over pot of simmering water - just make sure bottom of bowl doesn’t touch water). Keep water at a simmer. Add butter/sugar mixture and whisk until all melted and combined, before it gets too hot, SLOWLY add egg mixture - whisking like crazy! So eggs don’t scramble. Continue to whisk until mixture thickens - took a good 10 mins.

Put plastic wrap over - touching the top of curd, so it doesn’t form a skin, and refrigerate until well chilled

Freaking Delicious!