Made@Home Keto Whipped Cream

 

1/3 cup heavy cream

1 tsp vanilla extract 

1/2 Tbs gelatin

Sweetener to taste ( liquid stevia, monk fruit, non keto option: raw sugar) 

1. Combine all the ingredients in mixer , mix until stiff peaks are formed.

2. Refrigerate

3. The cream will last up to 5-7 days 

Tip- Check the expiration date of the original heavy cream container. 5-7 days or whichever comes first.  

No Bake Coconut milk caramel bars

http://edwardandsonsrecipes.org/no-bake-paleo-vegan-turmeric-coconut-caramel-bars/

Ingredients
⁣
Base:⁣
1 cup almonds (roasted)⁣
3 tbsp coconut flour⁣
⅓ cup raw cacao powder⁣
¼ cup maple syrup⁣
2 ½ tbsp melted coconut oil⁣
⁣
Caramel Layer:⁣
½ cup date syrup⁣
½ cup maple syrup⁣
1 cup tahini paste (smooth)⁣
6 tbsp coconut oil⁣
½ tsp salt⁣
⁣
Coconut Turmeric Layer:⁣
1 cup coconut milk⁣
½ cup Native Forest Organic Turmeric Coconut Milk⁣
½ cup coconut oil⁣
½ cup maple syrup⁣
¼ tsp sea salt⁣
4 cups unsweetened shredded coconut⁣
⁣
Instructions

1. Line a 8 inch square brownie pan with plastic foil. In a food processor add almonds, coconut flour and cacao and process until nuts are finely chopped. Add maple syrup and coconut oil and process into a thick mixture.⁣

2. Press into the base of the brownie pan and set aside.

3. To prepare the caramel layer add tahini, maple syrup, date syrup, coconut oil and salt in a small saucepan and combine over low heat.⁣

4. Pour into the pan on top of your base and freeze for about 15 minutes.⁣

5. To prepare the coconut turmeric layer add all ingredients into a food processor and process for about 5-10 minutes until mixture is smooth and fluffy.⁣

6. With a spoon or spatula scoop mixture onto the caramel layer and freeze for another 30 minutes until coconut layer has fully set.⁣

7. Cut into squares and serve.⁣

8. Store leftovers in an airtight container in the refrigerator for up to one week.

Classic peanut butter cookie "Keto-d"

https://blog.winkfrozendesserts.com/keto-peanut-butter-cookies?fbclid=IwAR0REAW7ceYupi6YLM3NIi8T2D1uLC6yeZCCG5F28IS4YCJZcOx-30F65WU

• 1 egg (or flax egg)
• 1 cup natural smooth peanut butter
• 1/2 teaspoon pure stevia extract (please note that if using any kind of "truvia" or "stevia for baking" you'll need about 1/2 cup)
• 1 teaspoon vanilla extract

DIRECTIONS:

• Preheat oven to 350F
• In a bowl, whisk the egg. Add in the stevia and vanilla, and whisk again
• Stir in the peanut butter, stirring well. That's it! That's the dough! You can add anything else at this point (chocolate chips would be DIVINE) if you'd like
• Measure out 1  tablespoon of cookie dough, and roll into a ball. Place onto a greased cookie sheet, and create a crosshatch pattern with the back of a fork. Repeat for the entire batch of dough
• Bake for 12-13 minutes. They will be slightly underdone when coming out of the oven, but will harden up

Coconut StrApple Bars (dehydrator) AIP

https://edibleattitudes.com

• 1 cup thawed strawberries
• 2 cups shredded apples
• 1 cup shredded coconut
• 1/4 cup melted coconut oil*
• 1 T.  honey* (optional)

EQUIPEMENT:

• Dehydrator*
• Food Processor
• Spatula

DIRECTIONS:

1. Thaw the strawberries.
2. Melt the coconut oil.
3. Peel and shred the apples.
4. Place all the ingredients but the coconut oil into the food processor.
5. Pour the coconut oil over the shredded coconut. The coconut will harden if in contact with the apples or strawberries too long without being mixed together.
6. Mix all the ingredients together until all fruit chunks are gone. The flakes from the shredded coconut will still be there which is fine.
7. Spread evenly on to a dehydrator pan, approximately 1/4 inch thick.
8. Dehydrate at 135°F for 4 to 5 hours. It is done when it is hard enough to hold together but not be brittle.
9. Cut into square portions and store in the refrigerator.

Gluten Free Thumbprint cookies

www.deliciousobsessions.com

Jam-Filled Thumbprint Cookies (gluten, dairy, nut, egg free, autoimmune paleo)

 

Print

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.

Author: Jessica Espinoza @ Delicious Obsessions

Recipe type: gluten free, grain free, dairy free, egg free, autoimmune friendly dessert

Serves: 12

Ingredients

• 1 cup coconut cream concentrate, aka. coconut butter (not oil , not cream)
• 1 cup finely shredded coconut
• ⅓ cup coconut flour
• ¼ cup maple syrup
• 2-4 tbsp. coconut milk 
• 2 tsp. vanilla extract
• 1 tsp. orange extract
• ¼ tsp. sea salt
• Your choice of jam (Crofters Organic Strawberry and Organic Orange are our favorites)

Instructions

1. Preheat your oven to 350 F.
2. Line your cookie sheet with parchment paper.
3. If your house is cool, your coconut cream concentrate is probably hard as a rock. If so, just place the jar in a bowl of hot water for about 20 minutes and it should soften up. I sometimes will place the jar in a pan of water and heat it over very low heat for 15-30 minutes or until the coconut cream concentrate is liquefied. You want the cream to be smooth and creamy with no chunks, as this will help the cookie dough blend together easily.
4. Combine all of the ingredients (except the jam) in a medium mixing bowl with a hand or stand mixer. Start with 2 tbsp. of coconut milk and add a tad more if your dough seems too dry. Your cookie dough should hold together, but be soft and pliable enough for you to easily form the little cookies.
5. Take about a tablespoon of the cookie dough (more or less, depending on how big you want your cookies) and roll the dough into a ball. Then, carefully flatten a little into more of a cookie shape.
6. Place the cookie on a cookie sheet lined with parchment paper.
7. Using your thumb or the back of a measuring spoon, make a little indention into the middle of the cookie.
8. Repeat until all of your dough is used.
9. Place a spoonful of jam in the middle of the cookies.
10. Bake for 15-20 minutes. You want the cookies to be lightly browned around the edges.
11. Remove from oven and let cool completely before serving. They taste DELICIOUS when they're warm, but they are a bit crumbly if they have not cooled completely. I recommend using a fork if you want to eat them warm.  But, be careful, as the jam gets SUPER HOT!
12. NOTE #1
13. Whenever I refer to coconut butter or coconut cream concentrate in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It's not referring to coconut milk or coconut cream (the liquid beverage-type products), and it's not referring to those vegan "butters" that often use coconut oil in them. You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
14. NOTE #2
15. The texture of the cookies may vary depending in the brand(s) of coconut products you use. I have found in my years of cooking that there can be a big difference between brands of coconut products and how they work in recipes. For this recipe, I found I got the best results when I used coconut cream concentrate from Tropical Traditions and coconut flour from my local health food store (Natural Grocers). If you find that your dough is too dry, just add a tablespoon or two of coconut milk (or milk of your choice) to the mix until you get the right consistency.

No “Chocolate” Carob Bread with Date Caramel Spread {AIP, paleo}

https://heartbeetkitchen.com/2015/recipes/type/dessert/chocolate-carob-bread-with-date-caramel-spread

makes two mini loaf pans (5 1/2″ x 3″ x 2 1/4″) or 10 cupcakes

Bread:
140 grams (1 cup) Otto’s cassava flour
60 grams (1/2 cup) tapioca starch
52 carob powder (1/2 cup, Sunfood organic raw carob is definitely the best I’ve used)
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup full fat coconut milk (no added gums, coconut only, naturale value....)
1 1/2 teaspoons apple cider vinegar
1/4 cup melted organic coconut oil
1/4 cup + 3 tablespoons pure maple syrup (at room temperature)
1 gelatin egg (instructions below) using the green can of Vital Proteins collagen/gelatin

Preheat oven to 325 degrees. Grease two mini loaf pans or cupcake tins thoroughly with coconut oil. In a large bowl, mix together cassava flour, tapioca starch, carob powder, baking soda, salt and cinnamon. In another bowl, mix together coconut milk, apple cider vinegar, coconut oil and maple syrup. Using a hand held or stand mixer, add the wet ingredients to the dry until smooth. Batter will be very thick!

*Prepare gelatin egg by adding one tablespoon of room temperature water to a small bowl. Sprinkle 1 tablespoon of gelatin over water and let sit for a minute. Then stir in two tablespoons of hot water, whisking until frothy. Add to bread mixture, blending immediately until smooth. It will be very thick.

Divide into loaf pans, smooth top out with your hands, and bake for 20 minutes, or until toothpick comes out clean. For cupcakes, bake for 12 minutes, or until toothpick comes out clean. Set pans on a wire rack to cool, and after 10 minutes remove bread or cupcakes from pan and let cool further.

Date Caramel Spread:
1 cup of soft & pitted medjool dates (110 grams, if your yours are hard, soak for 20 minutes in hot water, then drain and use)
1 cup of full fat coconut milk
pinch of salt

Combine all ingredients in a small saucepan. Bring to a boil, then let simmer for 35 minutes, using spatula to smoosh dates down. They will break and melt into the coconut milk as they cool. Then puree with an immersion blender or food processor. Let cool, and it will thicken even more. Then frost the bread. Store any leftovers in the refrigerator.

Coconut Cookie Dough Oatmeal

http://chocolatecoveredkatie.com/2011/11/10/coconut-cookie-dough-oatmeal/

There is also a coconut free version on this link.

(serves 1)

• 1/2 cup rolled oats
• 1/8 tsp salt
• stevia or sugar of choice
• 1/4 cup applesauce or banana
• optional 4 drops coconut extract
• 1/4 tsp pure vanilla extract
• 1/4 cup milk of choice or canned coconut milk
• 1-2 tbsp pre-melted coconut butter 
• optional handful chocolate chips, plus extras for the top

Baked Cookie Dough Oatmeal: Preheat oven to 380 degrees. Combine dry ingredients, then mix in wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boatmeal cakes, two 1/2-cup ramekins). Cook for 20 minutes or more, until it’s firm. Finally, set your oven to “high broil” for 5 more minutes – or simply just bake longer, but broiling gives it a nice crust. Don’t forget to spray your ramekins first if you want your cakes to pop out.

Banana and chocolate are not histamine or tyramine low.