Blueberry snack, peanut butter fluff, lemon cake


In case you want to watch your carbohydrate intake, here are three low carb recipes to keep on hand when you want something sweet.
Blueberry snack
3/4 C fat cream cheese
5 tbsp. butter, softened
1/2 C blueberries
1/4 tsp. vanilla extract
3 tbsp. melted coconut oil
3 packets Stevia
1/8 tsp. sea salt (I like this kind)
candy mold to make shapes (optional)
In a food processor, combine all ingredients and puree until smooth. Use a rubber spatula to spread blueberry mixture into candy mold. If not using candy mold, spread evenly into a parchment-lined loaf pan. Freeze for 1 hour and then cut into 12 pieces if using a loaf pan. Continue freezing until solid, another 1-2 hours.
Pop out of candy mold or loaf pan and store in a covered container in the freezer. For best taste, allow to thaw 15 minutes before eating.
Peanut butter fluff
1/2 C heavy whipping cream (about 1 C whipped)
4 oz. cream cheese, softened
2-1/4 tbsp. natural peanut butter
5 tbsp. Swerve Confectioners
1/2 tsp. vanilla
1/2 square unsweetened chocolate or Lily’s Chocolate Chips
In a medium-sized bowl, beat heavy whipping cream until it almost doubles in size. In a separate bowl, add softened cream cheese, natural peanut butter, Swerve, and vanilla then beat with a mixer un-til fluff is smooth and creamy. Combine the two and mix on low until thoroughly combined and smooth. Grate unsweetened chocolate shavings on top or add Lily’s Chocolate Chips to fluff.
Best if kept in refrigerator overnight and served the next day.
Lemon cake
1/2 C butter, melted
1-3/4 C almond flour
1 C powdered erythritol sweetener
3 medium lemons
3 large eggs
Mix butter, 1 cup almond flour, 1/4 cup erythritol, and a pinch of salt. Press evenly into an 8×8-in. parchment paper-lined baking dish. Bake for 20 minutes at 350 degrees. Let cool for 10 minutes.
Into a bowl, grate to zest one lemon, then juice all 3 lemons and add eggs, 3/4 cup erythritol, 3/4 cup almond flour and a pinch of salt. Combine to make filling. Pour filling onto crust and bake for 25 minutes. Serve with lemon slices and a sprinkle of erythritol.
She said, “Some days you eat salads and go to the gym. Some days you eat cupcakes and refuse to wear pants. It’s called bal-ance.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens –

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