Grain free lime cheesecake

4 large eggs
3/4 cup plus 3 Tbsp zsweet (sugar)
2 cups swetened flaked coconut
1 lime
3 8oz pkg cream cheese at room temperature
3/4 cup sour cream
1 Tbsp potato starch
2 tsp pure vanilla extract





  Heat oven to 375 degrees F.  Coat a 9in springform pan wth cooking spray.
  Separate the whites and yolks from 2 eggs placin the whites in a medium bowl.  Add 1 tbsp sugar to the whites and whisk until frothy; mix in the coconut.  Spread the mixture in on the bottom of the pan and bake until golden brownc, 25 to 30 minutes; cool for 15 minutes.  Reduce oven to 325 degrees F.
  Meanwhile, zest and juice the lime (you should get about 2 tsp zest ad 2 Tbsp juice) and set aside. 
  Using an electric mixer, beat the cream cheese, sour cream, potato tarch, lime juice, vanilla and 3/4 cup of the remaining Zsweet in a large bowl until smoth.
  Beat in the reserved egg yolks and remaining 2eggs one at a time.
  Spread the mixture on top of the crust andbake until edge is set and center till wobbles slightly 35 to 40 minutes.
  Let the cheesecake cool completely in the pan, then refrigerate until chiled at least 4 hours.

Chocolate Covered Cake Doughnuts

Vanilla (Yellow) Cupcakes

(recipe from Cooking With Coconut Flour by Bruce Fife )

3 tablespoons butter, melted

3 tablespoons coconut milk

3 eggs

1/3 cup sugar or substitute (we use Zsweet mixed with Sugar Twin)

1/4 teaspoon salt

1/4 teaspoon vanilla

1/4 cup sifted coconut flour

1/4 teaspoon baking powder

Blend together butter, eggs, sugar, salt, coconut milk & vanilla.  Combine coconut flour with baking powder & whisk into batter until there are no lumps.  Pour batter into greased muffin cups.  Bake at 400 degrees F (205 C) for 15 minutes.  Top with frosting of your choice.  Makes 6 cupcakes.  

For the 'doughnuts' we used a mini bundt cake pan.  

Frosting:

Melted sugar free dark & milk chocolate discs with a little bit of coconut oil (to thin it down, but the coconut oil sets back up so it's not too thin once dried).

Peanut Butter Cookies

Peanut Butter Cookies

1 cup Peanut Butter (we use 365 Peanut Butter from Whole Foods --> It has the BEST flavored Natural Peanut butter we have found)
1 cup Sugar (substitute we used 1/2cup ZSweet & 1/2 cup Sugar Twin)
1 Egg
1 teaspoon Baking Powder
Bake at 350 for 10 minutes

Coconut Butter Cookies

Coconut Butter Cookies:
(recipe from Cooking With Coconut Flour by Bruce Fife

1/2 cup Butter

1 Cup Sugar 

(we used 1/2 cup ZSweet & 1/2 cup Sugar Twin)

4 eggs

1/2 teaspoon vanilla

1/2 cup sifted coconut flour

2 cups grated or flaked coconut (we used unsweetened)

***If you are at High Elevation (around 5000 feet) you may need to add more moisture (you can add about a tablespoon of coconut milk).

Mix together butter, sugar, eggs, and vanilla.  Stir in coconut flour & coconut.  Drop spoon-size mounds 1 inch apart on a greased cookie sheet.  Bake at 375 degrees F for 18-20 minutes (we did 15 minutes & flattened the mounds down a little) or until golden brown.  Remove from cookie sheet immediately & cool on wire rack.  Makes about 2 dozen cookies. 

We dipped them in Sugar free dark & milk chocolate combo melted w/just a little bit of coconut oil.

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

We made this into a Cheesecake pie :-) Very yummy!

Preparation Time: 20 minutes

* 1 recipe shortbread crust (see recipe below)
* 1 8 ounce package cream cheese, softened
* 1 teaspoon cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon freshly grated nutmeg
* 1 14 ounce can sweetened condensed milk
* 2 eggs
* 1 15 ounce can pumpkin
* 1/4 teaspoon salt
* Dried Coconut Flakes(optional)

Preheat oven to 350 degrees. Grease a 9x13 inch pan with coconut oil.
Press shortbread dough into prepared pan with corn starch dusted fingers (double recipe if you want a thicker crust). If needed, refrigerate for a few minutes until firm.
In the bowl of an electric mixer, beat cream cheese, cinnamon, ginger and nutmeg just until creamy. Gradually add sweetened condensed milk. Beat in eggs one at a time. Add pumpkin and salt and beat until just blended.
Pour over crust and top with coconut flakes if using. Bake in preheated oven for 30-35 minutes. Filling should be set but still jiggle slightly if you shake the pan. Cool then refrigerate until cold before enjoying.

Substitute for Sweetened Condensed Milk
1c. instant dry milk (solid)
2/3 cup Sugar substititute
1/3c boiling water
3 T melted butter

In blender, combine instant dry milk, sugar, boiling water and melted butter. Blend until smooth. Store in refrigerator until ready to use. Yields approximately 14 ounces (a little less), about the same as a store bought can

Gluten Free Shortbread Crust:

* 1/2 cup butter, at room temp
* 1/4 cup sugar or substitute
* 1 teaspoon vanilla extract
* 2 tablespoons coconut flour
* 1/4 cup + 2 tablespoons corn starch (we used Arrowroot Flour)
* 1/2 cup brown rice flour

Beat butter and sugar until fluffy; add vanilla. Beat in remaining ingredients until a dough forms. Use as directed.

 This Post is Linked to:  Slightly Indulgent Tueday

Who says we can't have your cake and eat it too?

Well since most frostings have sugar in them, we haven't been able to find one without, Rob made us Chocolate Cake today, using our Coconut/Almond Pancake Mix Recipe Found Here:  He added about 1/8-1/4 cup of Cocoa using Special Dark Cocoa, then a little extra sweetener (ZSweet).  Then for the frosting it is any Cream Cheese Frosting Recipe, except for storebought powdered sugar which he can't have he made his own using ZSweet/Arrowroot Powder.  For each cup of sugar (Zsweet) you are going to make Powdered sugar out of then add 1-2 Tablespoons of a starch (arrowroot).  He made it powdered in a coffee/spice grinder :-)  Then he added Cocoa to it.  It's REALLY yummy!  We cooked it in a sandwich maker in our office :-)  So the only calories in the icings if from the butter/cream cheese.

For simplicity here's the recipe all in one spot:
Cake Ingredients:
2 eggs
2 T Virgin coconut oil or butter, melted
2 T milk (can use coconut milk)
2 T Stevia or Zsweet
1/4 t salt
1 T sifted coconut flour
2 T Almond Flour
1/2 t baking powder or substitution (1 part Baking Soda, 2 parts Cream of Tartar. 2 parts Starch (we used Arrowroot flour)
capful or Vanilla
1/8-1/4 cup of Cocoa using Special Dark Cocoa
Method:
Blend together eggs, oil, milk, sugar & salt. Combine coconut & almond flours with baking powder & thoroughly mix into batter. Heat 1 T coconut oil in a skillet (we've found about 375 on an electric skillet works well for pancakes. Spoon batter onto hot skillet making pancakes about 2 & 1/2 to 3" in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.


Chocolate Frosting *adjust ingredients as needed to taste
1 package cream cheese
1/2 cup butter, softened
1 cup powdered sugar (1 cup of ZSweet, 2 T arrowroot powder, blended in blender or coffee/spice grinder).
1 t vanilla extract
1/2 cup Cocoa Powder

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.