Elisa Silva
Page 7
Fiber 2g; Net carbs 1g
carefully and spread pecans evenly
Protein 2g
with the back of a spoon.
Sprinkle with coarse sea salt.
Allow to cool completely until solid all the way through.
Break into pieces and store in
an airtight container for up to 2
weeks.
BARS AND BITES 127
128 KETO SWEET TREATS
SALTED TOFFEE
NUT CUPS
PREP TIME 15 MINUTES | MAKES 5
5 ounces sugar free
Directions
dark chocolate
Prepare a double boiler. Melt
3 ½ tablespoons monk
chocolate until smooth.
fruit sweetener
Line a cupcake pan with 5 paper
3 tablespoons butter
liners.
½ ounce raw walnuts,
Drop a spoonful of chocolate into
chopped
each liner and spread evenly on the
Sea salt to taste
bottom (keep some chocolate to
the top of the toffee nut cups).
Calories per serving 191
Freeze to harden.
Total fat 17g
Total carbohydrates 18g
Combine butter and monk fruit
Fiber 3g; Net carbs 15g
sweetener in a saucepan over
Protein 2g
a medium heat, stirring until
sweetener is completely dissolved
completely.
Once the mixture starts to thicken,
add the chopped walnuts.
Remove the chocolate cups from
the freezer and fill each cup with
a half spoon full of toffee mixture, working quickly before the toffee
hardens.
Drizzle remaining melted chocolate
on top and sprinkle with sea salt.
Freeze for an additional hour and
serve.
BARS AND BITES 129
CACAO BUTTER
BLONDIES
PREP TIME 15 MINUTES | COOK TIME 30 MINUTES | MAKES 20
6 tablespoons
Directions
unsweetened cacao
butter
Preheat oven to 325°F. Line an
8-inch baking dish with parchment
4 tablespoons salted
paper.
butter
In a small pan melt the cacao
2 eggs
butter and salted butter until
½ cup monk fruit
there are no lumps. Allow to cool
sweetener
slightly.
½ teaspoon almond
Mix eggs, monk fruit sweetener
extract
and almond extract with an electric
mixer. Slowly add the coconut
2 tablespoons coconut
cream.
cream
Add the cooled butter mixture. Mix
¼ cup superfine
until smooth and creamy.
almond flour
In a separate bowl combine dry
2 tablespoons coconut
ingredients, then add to the wet
flour
ingredients. Mix well.
¼ teaspoon baking
soda
Add the cacao nibs and pecans
and mix one last time.
½ cup cacao nibs
Pour dough into the baking dish
2 tablespoons pecans
and spread evenly.
Bake for 30 minutes or until a
Calories per serving 51
toothpick inserted into the center
Total fat 4g
comes out clean.
Total carbohydrates 2g
Fiber 1g; Net carbs 1g
Allow to cool completely before
Protein 1g
serving.
130 KETO SWEET TREATS
PEANUT BUTTER
CHEESECAKE BITES
PREP TIME 15 MINUTES | COOK TIME 5 MINUTES | MAKES 12
½ cup peanut butter,
Directions
unsweetened
Line a baking tray with parchment
8 ounces cream
paper.
cheese, softened
Beat the peanut butter, Swerve,
¼ cup monk fruit
monk fruit sweetener, cream
sweetener
cheese and vanilla extract with a
1 teaspoon vanilla
hand mixer.
extract
Mold the mixture into 12 balls and
100g dark chocolate
place on the prepared tray.
1 tablespoon coconut
oil
Freeze for 1 hour until firm.
Prepare a double boiler. Melt the
Calories per serving 184
chocolate and mix in the coconut
Total fat 16g
oil.
Total carbohydrates 8g
Fiber 1g; Net carbs 7g
Dip each bite into the chocolate
Protein 5g
mixture.
Freeze for an additional 30
minutes or until the chocolate has
hardened.
Store the freezer in an airtight
container until you are ready to eat them.
BARS AND BITES 131
TOASTED COCONUT
LEMON SQUARES
PREP TIME 15 MINUTES | COOK TIME 35 MINUTES | SERVES 12
Crust:
Directions
1 cup almond flour
Preheat oven to 350°F. Grease a
¼ cup coconut flour
9x9-inch pan and set aside
¼ cup Swerve
Combine almond flour, coconut
½ tablespoon lemon
flour, Swerve, and lemon zest until
zest
combined thoroughly.
3 tablespoons butter,
Add the melted butter, mixing with
softened
an electric mixer until a dough
forms.
Filling:
Press the dough into the baking
dish and bake for 15 minutes or
¾ cup Swerve
until crust is golden.
sweetener
1 tablespoon butter,
Allow to cool while you make the
softened
filling.
½ cup coconut milk
Combine butter, Swerve sweetener,
1 cup lemon juice
lemon zest and coconut milk
over a medium heat. Stir until the
½ tablespoon lemon
sweetener is dissolved completely.
zest
5 large eggs
132 KETO SWEET TREATS
Add lemon juice and slowly whisk Topping:
in the eggs until the mixture has
thickened.
¾ cup toasted
coconut chips,
Pour the filling into the crust and
unsweetened
bake for 15 minutes.
2 tablespoons almond
In a food processor, pulse the
flour
toasted coconut, almond flour and
½ tablespoon butter
butter until well combined and
crumbly.
Calories per serving 169
Sprinkle topping on lemon squares
Total fat 14g
Total carbohydrates 5g
and bake for an additional 5
Fiber 3g; Net carbs 3g
minutes to crisp the top.
Protein 6g
Cool before cutting and serving.
BARS AND BITES 133
134 KETO SWEET TREATS
SMOOTH &
CREAMY
136 CHOCOLATE MILKSHAKE
153 NO-CHURN CHOCOLATE<
br />
137 VANILLA BEAN
ALMOND ICE CREAM
MILKSHAKE
154 LEMON MOUSSE
139 CHOCOLATE MOUSSE
155 CINNAMON CHOCOLATE
141 CARAMEL SAUCE
CHIA PUDDING
144 LEMON MERINGUE
157 CHOCOLATE HAZELNUT
CUSTARD
SPREAD
146 DECONSTRUCTED
159 GRASSHOPPER PIE
WAFFLE CONE
MILKSHAKE
149 NO-CHURN FRENCH
160 VANILLA PUDDING
VANILLA ICE CREAM
150 COOKIES AND CREAM
ICE CREAM
135
CHOCOLATE
MILKSHAKE
PREP TIME 5 MINUTES | SERVES 1
½ cup heavy cream
Directions
½ medium avocado
Add ingredients into a high-
2 tablespoons
powered blender.
unsweetened cocoa
Blend until smooth and creamy.
powder
½ teaspoon vanilla
Pour into a glass and serve.
extract
3 tablespoons monk
fruit sweetener
½ cup ice
Calories per serving 443
Total fat 43g
Total carbohydrates 16g
Fiber 10g; Net carbs 6g
Protein 5g
136 KETO SWEET TREATS
VANILLA BEAN
MILKSHAKE
PREP TIME 5 MINUTES | SERVES 1
1 cup full-fat coconut
Directions
cream
Add coconut cream, vanilla extract,
1 fresh vanilla bean
monk fruit sweetener, and ice to a
½ teaspoon vanilla
high powered blender.
extract
Scrape vanilla bean pod and add
3 tablespoons monk
seeds to blender.
fruit sweetener
Blend until smooth and creamy.
½ cup ice cubes
Pour into a glass and serve.
Calories per serving 529
Total fat 52g
Total carbohydrates 8g
Fiber 0g; Net carbs 8g
Protein 4g
SMOOTH AND CREAMY 137
138 KETO SWEET TREATS
CHOCOLATE
MOUSSE
PREP TIME 15 MINUTES | SERVES 8
8 ounces cream
Directions
cheese, softened
Cream together the cream cheese
¼ cup unsweetened
and avocado with an electric mixer.
cocoa powder
Slowly add in cocoa powder, vanilla
½ large avocado
extract, stevia and salt. Mix until
⅛ teaspoon salt
well combined.
⅛ teaspoon vanilla
In a separate bowl, whip the heavy
extract
cream until stiff peaks form.
3 drops liquid stevia
Fold the whipped cream into the
¼ cup heavy whipping
chocolate mixture gently using a
cream
rubber spatula.
Chill for an hour before serving.
Calories per serving 145
Total fat 14g
Total carbohydrates 4g
Fiber 2g; Net carbs 2g
Protein 3g
SMOOTH AND CREAMY 139
140 KETO SWEET TREATS
CARAMEL SAUCE
PREP TIME 10 MINUTES | SERVES 16
⅓ cup salted butter
Directions
3 tablespoons
In a saucepan over low heat, melt
granulated Swerve
butter and Swerve Sweetener
2/3 cup heavy cream
together until golden brown.
1 teaspoon vanilla
Whisk in the cream slowly and
extract
bring to a gentle boil. Reduce heat
and simmer for 7 to 10 minutes,
Calories per 1 tablespoon 68
stirring occasionally until the
Total fat 8g
caramel thickens enough to coat
Total carbohydrates 0g
the back of a spoon.
Fiber 0g; Net carbs 0g
Protein 0g
Remove from heat, whisk in vanilla
extract, and drizzle over your
favorite treat.
SMOOTH AND CREAMY 141
142 KETO SWEET TREATS
SECTION NAME 143
LEMON MERINGUE
CUSTARD
PREP TIME 15 MINUTES | COOK TIME 5 MINUTES | SERVES 4
Custard:
Directions
⅓ cup monk fruit
Heat heavy cream in a medium
sweetener
saucepan over low heat. Add monk
½ teaspoon arrowroot
fruit sweetener, arrowroot powder,
powder
salt and lemon zest, whisking well.
Zest of 2 lemons
Whisk in the egg yolks. Increase
1 teaspoon lemon juice
heat to medium low. Continue
whisking until the mixture begins
1 ½ cups heavy cream
to simmer.
2 large egg yolks
Remove from heat. Add vanilla
½ teaspoon vanilla
extract and lemon juice, mixing
extract
well.
⅛ teaspoon salt
Pour the custard into four 4-ounce
ramekins and set aside.
For the meringue, whip egg whites
and cream of tartar with an electric mixer until soft peaks form.
Add monk fruit sweetener and
vanilla extract. Whip on high until
stiff peaks form.
144 KETO SWEET TREATS
Spoon the meringue on top of the Meringue:
custard.
2 large egg whites,
Turn broiler on high and place the
room temperature
top rack about 8-inches from the
⅛ teaspoon cream of
broiler.
tartar
Place ramekins under the broiler
1 tablespoon monk
until the meringue is lightly
fruit sweetener
browned (about 1 to 2 minutes,
⅛ teaspoon vanilla
being careful not to burn the
extract
meringue).
Transfer ramekins to the
Calories per serving 201
refrigerator and chill for 2 hours
Total fat 19g
before serving.
Total carbohydrates 4g
Fiber 0g; Net carbs 4g
Protein 4g
SMOOTH AND CREAMY 145
DECONSTRUCTED
WAFFLE CONE
PREP TIME 15 MINUTES | COOK TIME 5 MINUTES | SERVES 4
Ice cream:
Directions
4 large eggs
Ice cream:
¼ teaspoon apple
Separate the egg whites from
cider vinegar
yolks. Add apple cider vinegar and
½ cup granulated
whisk until soft peaks begin to
Swerve
form.
1 ¼ cups heavy
Slowly add the granulated Swerve.
whipping cream
Whisk until stiff peaks appear.
1 vanilla bean
In a separate bowl, whip the heavy
cream and vanilla bean until soft
peaks form, being careful not to
over whip.
In a third bowl, whisk the egg yolks.
Slowly fold the egg whites into
the whipped cream slowly using
a rubber spatula, then add the
egg yolk mixture. Fold until well
combined gently.
Place the mixture into a loaf pan
and freeze for at least 2 hours.
146 KETO SWEET TREATS
Waffles:
Waffles:
Heat a waffle iron to high heat.
1 cup almond flour
Combine the waffle ingredients
3 eggs
and mix with an electric mixer until 2 tablespoons
well combined.
unsweetened cocoa
powder
Grease the waffle iron and place
¼ cup of the batter into the center
½ teaspoon baking
of the iron and close. Cook until
powder
slightly crisp (about 4 minutes)
⅛ teaspoon sea salt
and repeat with remaining batter.
1 tablespoon coconut
Peanut butter sauce:
oil
Combine peanut butter, melted
1 teaspoon almond
butter, and granulated Swerve. Mix
extract
with an electric mixer until smooth.
2 drops liquid stevia
To build your deconstructed waffle
cone, place waffle in the bottom of
Peanut butter sauce:
a dish, add a scoop of ice cream,
drizzle peanut butter sauce over
½ cup natural smooth
the top, and serve.
peanut butter, room
temperature
¼ cup butter, melted
¼ cup granulated
Swerve
Calories per serving 880
Total fat 81g
Total carbohydrates 16g
Fiber 6g; Net carbs 11g
Protein 26g
SMOOTH AND CREAMY 147
148 KETO SWEET TREATS
NO-CHURN FRENCH
VANILLA ICE CREAM
PREP TIME 10 MINUTES | SERVES 6
4 large eggs
Directions
¼ teaspoon cream of
Separate the egg whites from the
tartar
egg yolks.
½ cup monk fruit
Whisk the egg whites and cream of
sweetener
tartar until soft peaks form.
1 ¼ cups heavy
whipping cream
Slowly add in the monk fruit
sweetener and continue whisking
1 vanilla bean, scraped
until the peaks become stiff.
½ teaspoon vanilla
extract
In a separate bowl, whip the heavy
cream until soft peaks form.
⅛ teaspoon salt
In a third bowl, lightly whisk the
egg yolks, seeds from vanilla bean,
Calories per serving 135
Total fat 12g
vanilla extract, and salt.