Archive of ‘Nut-Free’ category
UPDATE: The giveaway winner for the Bento lunchbox is commenter #55, Suzie. Thanks for participating in the giveaway, everyone!
Pictured below is my instant strawberry ice cream with rich homemade hot fudge sauce that’s low carb and sugar-free. Both the ice cream and hot fudge can be made paleo, dairy-free, and vegan. You’ll be able to recreate allergen friendly sundaes that are every bit as yummy as those sundaes you’ve enjoyed at ice cream parlors. Scroll down to the bottom of this post for the recipes…
With the end of summer comes the beginning-of-school-year scramble! New pens and pencils and binders are carefully arranged in book bags, and text books are purchased begrudgingly by students (hint: Amazon and half.com are your friends). Wardrobes and hairdos and parking permits are revitalized and renewed!
As for me, I’m still stuck in summer mode. Sure, I have my schedule for courses set, my books ordered, and the prospects of new faces and intellectual discovery (shout-out to all my nerds out there!) getting my mind a’buzzing with possibilities. It’s an exciting time, every semester, you know? It’s the thrilling feeling of anticipation that comes with new beginnings, with novelty, with plunging headlong into the unknown.
It all sounds a little dramatic, you say? Well, I have to keep myself excited during my extended undergraduate education, hah! To all you people who knew what you wanted to do with your lives when you were 18 – “congratulations and you suck,” in the immortal words of Marina Keegan, God rest her beautiful soul.
That same feeling—that sense of anticipation—is the one I’ve been getting for the past four years blogging, constantly revising recipes in my messy test kitchen, trying this plate, that camera angle for food photoshoots, and opening my email inbox to new questions that pose new challenges to navigate in the kitchen. The wonderful people (that means YOU) who have given me tips and left helpful comments on the site and Facebook page are the other, more important, reason I’ve kept blogging. Thanks to your encouraging words and donations this website lives on!
After receiving numerous questions from you about sugar-free baking and substitutions, I decided to work on tidying up all the information on this blog into one project. The culmination of this summer’s efforts is the Healthy Indulgences e-cookbook! It’s finally ready, and
will be posted for sale on the redesigned website on Monday, August 19th is posted for sale here!
The days of overspending on a sugary, fattening frozen coffee drink are over.
I’m currently sipping a homemade, sugar-free mocha “Coffee-cino”
that cost way less than $3.50 to make. It has all taste with half the calories and carbs of the real deal. Diabetic coffee lovers, carb watchers, and college students – this one’s for you guys. Come take a coffee break with me and make your own!
This healthy chocolate dessert is rich, decadent, and ridiculously simple to prepare. You might just find yourself eating chocolate mousse for the next few weeks. Don’t say I didn’t warn you…
Did I mention this mousse is sugar-free, low carb, and so easy a caveman [with a blender] could do it?
Many thanks to the Pioneer Woman for developing the method for this fabulous recipe. She even has photos showing how to make this dessert, although there are no chocolate chips in my version since it’s sugar-free. She calls it Pots De Creme. I call it Chocolate Mousse. Whatever you call it, it’s a surefire hit with company, or any time you want to indulge.
I have a new favorite healthy side dish. Not surprisingly, it involves bacon.Sweet chili greens beans, topped with sesame seeds, caramelized onion, and bacon crumbles. Mm-mm good!
Peggy over at My Fiance Likes It So It Must Be Good
(isn’t that a fun blog name?) came up with this gluten-free decadent veggie side dish
featuring bacon and onion with an Asian flavor twist. Crisp-tender cooked green beans get their mild heat and sweet flavor from a couple of fresh poblano peppers, minced ginger, and a dash of Thai chili sauce. It’s an addictive fusion of flavors that will have you coming back for more!
As promised, here’s my printable guide and Question and Answer post for baking with sugar-free sweeteners! Thank you for submitting your sugar-free baking questions through Facebook and email.
Download the printable chart at the following link:
Sugar-Free Baking Cheat Sheet
I created this sugar-free baking tips sheet with reminders of how you use sugar-free natural sweeteners and a couple of widely available low carb artificial sweeteners. Feel free to post this chart on your own website, or link back to the chart as a reference. The more people who have access to information explaining how to use these healthy sweeteners, the better! I’ll update the body of this post (not the comments) with answers as more questions come in. You are welcome to provide your own feedback and answers to questions in the comments. I’d love to hear about your experiences with sugar-free baking, and any information you might have to add! Hopefully we can all collaborate to make this a helpful post for both fledgling and veteran sugar-free bakers.
I realize I’ve done a few pies in the past few posts, and I’m letting you know there are definitely other treats on the agenda coming up. I’m just really loving cold and creamy low carb pies for this warm weather we’re having here in NC!
There is another coconut cream pie recipe posted here, which I made back in December. This one is a little different since it is free of any starch thickeners. It’s better tasting and lower in carbohydrates, which is good news for diabetic and primal readers. Now, I realize dairy is in no way primal, but it is a food group that I consume quite frequently since my Northern European ancestors conferred upon me the ability to handle it pretty well! You might try making this pie with coconut cream, but whipping it to a fluffy and light consistency has proven difficult since it is more stiff than regular cream.
The multiple steps make this recipe sound complicated, but it’s really just a bit of a drawn out process. I recommend doing little tasks (blog surfing, laundry folding, etc.) during the intervals between the steps. I promise you that the labor will be well worth it.
I’m not ashamed to admit this slice was gone within minutes of the photo being taken!
This pie is one of my top three favorite desserts of all time. It was gobbled up within a couple of days by my family when I made it as a Christmas treat! It’s got just the right balance of sweetness and richness, with a delicate, light filling and a hint of coconut flavor to tantalize your tastebuds.
Sugar-free chocolate ice cream.
This is the real deal.
I busted out my little Cuisinart and produced an ice cream worthy to share with you guys. With a little bit of inspiration from All Recipes (love this site!), we now have a viable alternative to storebought low carb ice cream that’s gluten-free and made with fresh ingredients. No sorbitol or maltitol, yuck.
The best part about this ice cream is that it’s scoopable right from the freezer. The secret ingredients that make this possible are the heavy cream (as opposed to using part milk or half and half) and the tiny bit of brandy that lowers the freezing point. Now you won’t have to wait around to dig into your healthy indulgence on a hot summer day!
Furthermore, this creamy custard ice cream doesn’t require any cooking time. Because the ice cream contains raw egg yolks, use only fresh organic eggs. I honestly use conventional storebought eggs every time I make desserts, and have never gotten sick, but you might want to take this precaution if you have a compromised immune system. Additionally, you can find pasteurized eggs in some supermarkets that have already been heat treated for safe culinary use.
If you haven’t tried using fresh vanilla beans in your cooking, you might want to give them a try. I ordered them off of ebay for a very reasonable price, and have been using them in low carb custards and pastries ever since. The aromatic floral nature of the tahitian beans and bean pods adds a layer of complexity and richness you can’t get from a bottle. Plus, the pod scrapings add those pretty dark flecks to the ice cream base. Order some today, and you won’t be disappointed.
Still working on a dairy-free ice cream. Stay tuned.
These photos reflect the heat in my sunny Florida kitchen. Hopefully my frustration with the shoot doesn’t come through…
Premium Low Carb Chocolate Ice Cream
2/3 cup erythritol or xylitol
1/3 cup unsweetened cocoa powder
3 fresh egg yolks, beaten
2 2/3 cups organic heavy cream
1/8-1/4 teaspoon NuNaturals pure stevia extract
1/8 teaspoon xanthan gum
1 teaspoon pure vanilla extract OR 2 vanilla beans, split
1 tablespoon brandy, or other hard alcohol (to keep it soft and scoopable)
Melt xylitol in a saucepan over medium-low heat, and add vanilla bean scrapings and bean pods (if using). Let the xylitol melt completely, and steep for a couple of minutes with the bean. Whisk in cocoa powder and 1/4 cup heavy cream. Stir until sweetener dissolves, with no grainy chunks visible. Remove saucepan from heat. In a large bowl, beat yolks with electric mixer until light in color. Add the rest of the heavy cream a little at a time, mixing well after each addition. Add cocoa mixture into yolk mixture, and beat well. Whisk in stevia, xanthan gum and vanilla extract, if using. Taste, and add more stevia, if necessary. Chill ice cream base in refrigerator for a minimum of four hours, covered in plastic wrap.
Turn on your ice cream maker and strain the base through a fine mesh sieve into your machine to remove the vanilla bean pieces. While the ice cream is freezing, make up the sugar-free chocolate chips. Freeze ice cream for a few hours to make it firm and scoopable.
Use these chocolate chips only for ice cream, since they will melt quickly at room temperature. For chocolate chips that can be used in baking, see this recipe.
~1,378 calories, 17.4g, net carbs per batch (no chocolate chips, using erythritol)
Sugar-Free Chocolate Ice Cream Chips
Makes enough chips for one batch of ice cream
3 ounces unsweetened chocolate, chopped (I like Ghirardelli)
1/4 cup xylitol OR 1/4 cup plus 1 tablespoon erythritol, powdered
1/8 teaspoon NuNaturals pure stevia extract
2 tablespoons coconut oil OR nonhydrogenated shortening
Powder sweetener finely in a coffee grinder. Melt chocolate and coconut oil in microwave for 1 minute, stirring after 30 seconds. Stir again until smooth, and add xylitol and stevia. Fold mixture together with a spatula until a silky smooth consistency is reached. It may take you a minute to work the chocolate mixture around the bowl and smooth out all the chunks of xylitol. Scrape melted chocolate bit by bit into ice cream maker a few minutes before the ice cream stiffens completely. Alternatively, pour on to a sheet pan lined with foil. Freeze for 10 minutes, then peel chocolate slab off of foil. Chop into tiny chunks, working quickly before it melts. Fold chips into finished ice cream.
~12g net carbs for the whole batch of chips
What is your favorite kind of ice cream? Any good storebought sugar-free or dairy-free brands? Leave a comment and share your thoughts!
Just a quick note about comments and emails–I have been traveling, and don’t always have a moment to respond to everything as of late. If you have an urgent question about a recipe, please shoot me an email (or two!). Keep in mind that I’m just a college student. Thanks so much for your feedback! I read all of it and take it to heart to improve the content here.
It’s ice cream season in Florida!
I’ve blogged about this frozen treat before, but couldn’t resist trying a couple of recipes that seemed pretty easy, with readily available ingredients. Best of all, they don’t require an ice cream maker, but still yield deliciously creamy, airy results. Furthermore, they’re company worthy, making summer entertaining easy on your low carb plan.
Coming up for you are more ice cream recipes, now that I’m back home with my little Cuisinart ice cream maker. Stay tuned for a scoopable dairy-free ice cream, coming up next post.
Do you know what a semifreddo is? I had never heard of it until stumbling upon this Italian frozen dessert at a food blog. Semifreddo is italian for “half cold,” which aptly describes the nature of this icy gluten-free dessert. You whip together cream, separated eggs, sweetener and flavoring, then spread it in a loaf pan or mold. Freeze, slice, and enjoy. It’s that simple! All you need is a hand mixer and a few mixing bowls, along with a bit of patience for the whipping and freezing time required.
I topped off the vanilla bean version with a homemade sugar-free hot fudge sauce. It’s lick-off-the-spoon worthy. You can make up a small batch if you feel it’ll be dangerous to have hanging around.
Seasonal blackberries were used in the making of the deep purple semifreddo. I blended ‘em up, strained them, and used them in the custard as well as the fresh sauce drizzled over the top. The sauce helps to cover the cracks I made from using plastic wrap to line the mold. Note to self–don’t line the mold next time. Just grease it with butter, and run the mold under hot water if you want your pretty pan design to show on the finished dessert. I used a jello mold for the blackberry flavor, which you can see created the rounded, fluted shape. How cool is the bright purple coloring from the blackberries? You just know something that naturally vibrant has to be healthy!
And to finish up, here are a few cool posts for your weekend low carb cooking:
How to Render Bacon Fat @ Mark’s Daily Apple
Flax Meal Bread @ Elana’s Pantry
Bacon Wrapped Steaks @ Flour Arrangements
Tastes just like a hot fudge sundae!
Sugar-Free Vanilla Ice Cream (Semifreddo style)
Makes 6 servings
1 teaspoon pure vanilla extract
1 vanilla bean, split (optional)
1/2 cup plus 2 tablespoons erythritol, powdered, or 1/2 cup xylitol, powdered plus 1/8 teaspoon NuNaturals pure stevia extract
3/4 cup Splenda
4 fresh, organic eggs (whites and yolks separated)
2 cups organic heavy cream
1/8 teaspoon sea salt
In first bowl, beat sugar and egg yolks until mixture is a light creamy yellow, then beat in vanilla extract and bean scrapings. In second bowl, beat heavy cream until soft peaks form. In third bowl, beat egg whites, add a pinch of salt, and then keep beating until you have stiff peaks. Fold together cream and egg yolk mixture gently. Then fold in egg whites thoroughly, but with as few strokes as possible to keep the airiness. Spread into loaf pan lined with plastic wrap, or a metal mold. Freeze, covered loosely in plastic wrap, for at least 4 hours. Scoop out with an ice cream scoop. Alternatively, run water over the bottom of the pan for a few seconds, unmold, and slice.
~15.5g net carbs for the whole recipe using erythritol and stevia
~31.5g net carbs for the whole recipe using Splenda
This hot fudge sauce will not work will Splenda as the primary sweetener. No matter how much you add, the unsweetened chocolate will still taste better. You must add erythritol or xylitol for the best flavor.
Sugar-Free Hot Fudge Sauce
Adapted from a recipe at AllRecipes.com
3 ounces unsweetened chocolate (I like Ghirardelli)
2 teaspoons unsalted organic butter
1/2 cup organic heavy cream
1/2 teaspoon pure vanilla extract
Pinch sea salt
6 tablespoons xylitol, powdered, OR 7 tablespoons erythritol, powdered
Pinch NuNaturals pure stevia extract
4-6 teaspoons water
Powder xylitol or erythritol in coffee grinder with pinch of sea salt. Chop chocolate finely. Melt together unsweetened chocolate and butter in a double boiler, stirring occasionally until smooth. I make my own double boiler by placing my steel bowl over simmering water in a small saucepan. Stir in cream and sweetener mixture, and whisk until smooth. Remove from heat and add vanilla and water. Add more water to thin it out if necessary. Taste and adjust sweetness with a bit more stevia or powdered erythritol, as necessary. Keep in mind that the sauce will firm up over ice cream. Store in a jar in the refrigerator, and reheat and whisk well to use.
~10g net carbs for the whole batch
Those little white flecks are bits of cream not mixed in well. Still tastes fabulous!
Sugar-Free Blackberry Ice Cream (Semifreddo Style)
Adapted from a recipe at epicurious.com
Makes 5 servings
12 ounces blackberries (2 heaping cups)
1/3 cup erythritol, powdered OR 1/4 cup xylitol, powdered plus 1/8 tsp NuNaturals pure stevia extract
1/2 cup Splenda
1 cup organic heavy cream
3/4 teaspoon vanilla extract
1/8 teaspoon sea salt
5 large egg yolks
Line loaf pan with plastic wrap, if using. Powder erythritol or xylitol in coffee grinder. Purée berries with 1/4 cup cream and salt in a blender until smooth. Pour through a mesh sieve to remove seeds, if desired. Add yolks to a metal bowl and stir in erythritol or xylitol (or Splenda). Set bowl over a saucepan of simmering water and beat with mixer until pale, thick, and tripled in volume, about 8 minutes. Remove bowl from saucepan and set in a large ice bath, stirring it around a few times as it cools. When yolks are cool to the touch, fold in berry puree.
Beat cold heavy cream (with 1/8 teaspoon stevia, if using), in other large bowl, using cleaned beaters. Whip until cream reaches soft peaks. Fold whipped cream into berry mixture gently but thoroughly. Don’t worry if you see a few streaks of white. Scrape mixture into pan or decorate metal mold and freeze, loosely covered with plastic wrap, until firm, at least 5 hours. Run warm water over the bottom of the pan for a few seconds, then invert semifreddo onto a plate. Alternatively, just use an ice cream scoop to serve from the loaf pan. Let semifreddo defrost for a few minutes for easier scooping.
~5.2g net carbs per 1/5th of a recipe, using erythritol and stevia
~7.6g net carbs per 1/5th of a recipe, using Splenda granular
Fresh Blackberry Sauce
5 ounces (1 cup) blackberries
1 teaspoon lemon juice
1 teaspoon xylitol, erythritol, or Splenda
Tiny pinch NuNaturals pure stevia extract (optional)
Blend blackberries, lemon juice, and sweetener until pureed. Strain through a sieve to remove seeds.
~6.5g net carbs for the whole batch
Thanks to the readers who entered the contest for the Organic Zero erythritol packets! Andrea is the randomly generated winner. Here is why she eats sugar-free:
“I live sugar-free because my life depends on it. Both of my parents died from diabetes complications and I do not want to go down the same path. We are so fortunate that there are now so many alternatives to sugar such as the product you are promoting. When I was growing up, there was just saccharin which did dnot taste very good. Thank you for your excellent information.”
And now for a surprise second winner! I ordered some vanilla beans on ebay, and have an extra bundle to give away. Rachel can have these vanilla beans if she would like them! The beans can be used as a sugar-free flavoring for baked goods, custard, ice cream, and to make vanilla extract. Here is why Rachel eats sugar-free:
I eat sugar-free because it’s what my body wants. How do I know this? Sugar and carbs were ruining my life. I had no idea why I constantly craved sugar and processed carbs, and my obsession quickly turned into an eating disorder. I had no control over my cravings…my body wanted more and more and I became a slave to it. I’d binge on sugary, carb-loaded foods and then feel horrible about it and go to great lengths to undo my binges (which I will not describe in detail here). I also suffered from wild mood swings, irritability and fatigue, all of which everyone (including my doctors!) attributed to PMDD.
But I knew it was more than that. All of the treatments I tried for PMDD symptoms had failed. Eventually, completely exhausted, and my body ravaged from my bingeing cycles, I began to do desperate research into blood sugar and its effects on the body. I was shocked to find out that SO many of the symptoms I suffered from, especially the constant sugar and carb cravings, could be due to extremely unstable blood sugar levels!
I immediately stopped eating all sugar and carbs, and have never felt better. I almost never suffer from cravings anymore, I have stopped my destructive bingeing cycles, and am no longer controlled by food. My emotions and moods have leveled, and I have an energy I never knew existed…one that occurs naturally, not feuled by carbs!
I’m not really writing this for your contest, but mostly to tell you that your blog has been a godsend for new sugar- and carb-free eaters like me. I was beginning to accept that I would never be able to enjoy some of my favorite foods again, but your recipes have given me the ability to do that, while still staying within the confines of my diet and without hurting my body.
Thank you so much! I don’t know where you find the time to cook and blog like you do, but I pray that you never stop.
Check out of the rest of the comments from readers about why they eat sugar-free. I really enjoyed reading all of your stories, and seeing how this way of eating is helping people with so many health issues.
Do you crave fresh fruit in this summer heat?
I do, and tend to satisfy that desire with stevia-sweetened lemonade instead of “Nature’s Candy.” Some days though, you just gotta indulge in those natural sugars, so here’s how to on your low carb sugar-free lifestyle. Pair the fruit with fat! It dilutes the sugar carbs, making you satisfied with a smaller portion. It also stops your blood sugar from fluctuating wildly and making you hungry an hour after your fruit snack. Besides, fat makes everything tastes better, especially if it comes in the form of organic heavy cream. It’s a divine combination of flavors that inspired countless songs and many different types of desserts.
This strawberry mousse will be the first dessert in a series of easy, quick low carb desserts that require minimal effort, yet will still impress that surprise company coming over for dinner! Besides, who wants to make a big mess in a hot kitchen in this weather? This naturally gluten-free, egg-free mousse can also be made dairy-free with the use of full fat coconut milk! It can be made sugar-free using a combination of stevia and powdered erythritol, but any zero calorie sweetener would work well here. I tried this dessert with Splenda as well, because I have decided to include a measurement for it alongside my preferred natural sweeteners from now on. Although I don’t prefer the taste and chemical nature of Splenda for personal use, it is used by so many diabetics and other carb watchers who need to eat a low insulin producing diet to live. Most importantly, there little empirical evidence showing adverse side effects from its use. If by creating an option for sweetening with Splenda in my recipes, I can broaden the appeal of these healthful low carb treats, I am willing to do so. Keep in mind that combining sugar-free sweeteners yields the best taste, and allows you to use less of them overall. Use the sweetening option that works for your lifestyle, beliefs, budgetary constraints, and health concerns.
This mousse might work with honey as well, but I didn’t try making it like that since I am attempting to limit consumption of all forms of sugar. I’d start with a 2-3 tablespoons of honey, cooked with the strawberries, if you’d like to go this route.
Adapted from this recipe at Sugar & Everything Nice
Makes 5 servings
8 ounces fresh strawberries, rinsed and hulled and sliced
1/4 cup erythritol, powdered, plus 1/8 teaspoon NuNaturals pure stevia extract
1/2 cup Splenda plus 1/8 teaspoon NuNaturals pure stevia extract (or 1/4 cup more Splenda)
2-3 tablespoons honey plus 1/8 teaspoon NuNaturals pure stevia extract
1 Tablespoon lemon juice
1/2 teaspoon zest from an organic lemon
Pinch sea salt
1/4 teaspoon vanilla
2 teaspoons unflavored powdered gelatin
1 cup organic heavy cream
Sprinkle the gelatin over the tablespoon of water in a small bowl, and set aside to soften. Puree the strawberries with the zest, the juice, and the salt. Heat the puree in a saucepan over medium heat, stirring together the strawberries and sweetener just until hot. Add gelatin and stir until melted. Let mixture cool. Beat the cream to soft peaks, and beat in vanilla and stevia. Gently fold strawberry mixture into cream. Pour into serving cups and chill for two hours.
For a stiff, pipeable mousse (like you see in the photos), follow these directions after soaking the gelatin:
Place the strawberries, lemon juice, lemon zest, and salt in a saucepan over medium low heat, and add the sweetener (erythritol, Splenda, or honey–don’t add the stevia yet) and water and cook, breaking up with your spatula. Stir around the pan gently until the sweetener has dissolved. Simmer for 10 minutes, or until the strawberries have slightly thickened. Add the gelatin to the pan, and stir until it is completely melted. Puree in a blender (I used my Magic Bullet) or food processor. Let cool to room temperature. Whip the heavy cream to stiff peaks with a hand mixer, and beat in vanilla and stevia. Once the strawberries are cooled, carefully fold the whipped cream into the fruit puree. Pipe mixture into serving bowls, and chill for at least an hour. I used an 8″ Wilton piping bag with the largest tip I could find at Michael’s craft store. The tip was $1.99 and the piping bag was $1.99.
~6.2g net carbs per 1/5th of a recipe using ½ cup Splenda w/stevia
~4g net carbs per 1/5th of a recipe using erythritol/stevia
Does anyone else love shopping for groceries? There’s something about perusing the shelves, discovering new foods and special sale items, that makes supermarket shopping trips secretly exciting for me. The international and organic food sections are my favorite areas of the store to wander around in aimlessly, scanning the shelves for anything that jumps out at me. Today I was looking at the gluten-free grains in Kroger, and spotted brown rice “krispies.” Immediately the thought of sweet, gooey Rice Krispy treats popped into my head. A reader had asked about the possibility of a low carb, sugar-free version, so I thought I’d give it a shot today.
So let’s start by deconstructing rice krispie treats. Crispy rice cereal is not something I’d consume on a daily basis because of its processed nature, starchiness, and low protein content, but it lends that familiar crunch that’s so essential for these kid-friendly treats. Next, we need to do something about that corn syrup filled marshmallow. It’s 100% sugar! Fortunately, xylitol works well in homemade marshmallows. It’s a one for one swap, with a touch of honey to keep the marshmallows moist and soft, and stevia to boost the sweetness. Finally, we need to cut back on the brown rice if we want to make these treats low carb. I replaced half of the cereal with blanched sliced almonds that I dry toasted in a skillet. They’re a crunchy, high protein addition to rice krispie (krispy?) treats that I hope you’ll enjoy as a healthy twist to old classic!
Now for the fun part! I’d like to share my other food find from the organic foods section at Kroger. It’s organic erythritol, on sale for a Manager’s Special promotion! I’m passing the savings on to you guys by giving it away to one lucky reader. Leave a comment, telling me why you eat sugar-free, to be entered into a drawing for a box of this natural, calorie free sweetener.
You have a whole week to enter! I’ll ship the box to the winner as long as you’re located in the U.S.
And now, back to marshmallows! Don’t be intimidated by the number of the steps for this recipe. The process is pretty straightforward. You don’t even have to use a thermometer. Just set up your bowls in advance, and have your ingredients already measured out if you’re trying to do this with a hand mixer, like I did. You’ll be adding everything with one hand, and mixing with the other. Isn’t a little bit of labor worth it for (almost) sugar-free marshmallows, though?
They look a little rustic, but taste every bit as good as regular marshmallows…
Adapted from this recipe at AllRecipes.com
Makes about 7 cups mini marshmallows
1 cup xylitol
2 teaspoons honey
1/2 cup plus 2 tablespoons water, divided
2 tablespoons unflavored gelatin
1 large egg white
1/2 teaspoon vanilla extract (clear imitation is recommended)
Big pinch sea salt
1/8 teaspoon good tasting pure stevia extract (NuNaturals)
Organic cornstarch or toasted coconut, for dusting (optional)
You can find step by step photos of this process here. I use a different method, but the pictures of the beaten marshmallow are accurate.
Grease an 8 by 8 inch pan with butter or nonhydrogenated shortening. Set out a saucepan and a large stainless steel bowl, or a large pot. In a small saucepan over medium-high heat, stir together xylitol, honey and 1/4 cup plus 1 tablespoon water. Heat xylitol mixture, without stirring, until it bubbles vigorously. Place remaining water in a large bowl or saucepan. Sprinkle gelatin evenly over the surface of this water. Heat bowl containing gelatin and water over a saucepan of simmering water to melt and liquefy the gelatin. Remove gelatin from heat. Turn down xylitol mixture to medium heat and boil solution until it turns a deep amber color, as seen in this photo. Remove immediately from heat and pour into bowl of dissolved gelatin. It will foam up considerably, thus the need for the large bowl in which to heat the gelatin. Whisk together once the foam dies down, and transfer the amber colored liquid to a glass measuring cup. In a clean bowl (preferably metal), start whipping egg white with a pinch of cream of tartar, or one drop of vinegar. Whip until the egg white is at the stage of soft peaks. Slowly stream in xylitol solution over the course of a minute or so, beating all the time. Try not to hit the sides of the bowl as you stream in the hot xylitol mixture. Turn up mixer speed to high and beat egg white xylitol mixture for 5-10 minutes, until fluffy and thick. Beat in vanilla, stevia, and salt. When marshmallow is beginning to set, it will pull on the beaters a lot and leave tracks. Pour immediately into greased dish and spread around with a spatula. Let set out on the counter for about 8 eight hours. If you are eating the marshmallows out of hand, invert the pan onto a clean surface, like a cutting board. Marshmallows should flop out onto surface after a bit of shaking. Pry them out gently with a buttered silicone spatula if necessary. If you are eating these out of hand, place sifted cornstarch into a large bowl. Chop marshmallow block into 1 inch cubes, or 1/2 inch for mini marshmallows, with a large buttered knife. Toss handfuls of marshmallows into cornstarch and shake around the bowl. Store in a ziptop bag on the counter.
~17g net carbs for the whole recipe, depending on how you count xylitol (add 7g net carbs for each tablespoon of cornstarch you toss the marshmallows in)
Low Carb Rice Krispy Treats
Makes 12 servings
4 cups sugar-free mini marshmallows
3 tablespoons regular organic butter or nonhydrogenated shortening
2.5 cups sliced blanched almonds
2 cups GF organic crisped brown rice cereal
1/4 teaspoon of sea salt (if you use shortening; just a pinch if you use butter)
Toast almonds in a skillet over medium heat until fragrant and crunchy. Do NOT let them brown, or they will taste burned. Set aside to cool.
Melt butter in large saucepan over low heat. Add salt and mini marshmallows, and stir until melted and thoroughly blended into a smooth mixture. Cook 2 minutes longer, stirring constantly. Remove from heat. Add cereal and almonds. Stir until well coated. Using buttered spatula, press mixture evenly and firmly into a buttered 8 by 8 inch pan. Cut into squares when cool.
~7g net carbs per 1/12th of a recipe
Don’t forget to enter the contest with a comment! It closes Friday of next week, July 12th.