Monthly Archives: August 2020

• 

  No-Churn Cookies and Coconut Cream

  Posted at 9:29 pm by Moose

  Aug 25th

  Ingredients:

  • 2 cups heavy-whipping cream
  • 2 cups carton coconut milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp gelatin
  • 2 tbsp Hersheys sugar-free chocolate syrup
  • 1/2 cup Logica sweetener
  • 2 packages Sweet Logic Fudge Brownie Mug Cake Mix

  Use code MOOSE10 for 10 off Sweet Logic.

  Instructions:

  Whip heavy whipping cream, Logica, and vanilla until stiff peaks form. Slowly add coconut milk, whipping on high speed. Pour mixture in airtight container and put in freezer. Prepare Fudge Brownies according to package instructions, break in small pieces, and store in refrigerator. Stir ice cream every hour, adding brownie pieces and a drizzle of chocolate syrup once ice cream has reached the consistency of soft-serve ice cream (about 6 hours).

  Nutrition Estimate
  Servings: 12
  Amount per 1/2 cup serving
  Calories 173
  Total Fat 17.2g
  Net Carbohydrates 2.4g
  Protein 2.2g
  *Disclaimer: Nutrition is approximate

  Posted in Uncategorized | Tagged keto, keto dessert, keto ice cream, low carb, no churn ice cream, sugar free
• 

  Lemon Squares

  Posted at 8:00 am by Moose

  Aug 17th

  Ingredients:

  Cookie

  • 12 tbsp butter
  • 1 cup erythritol
  • 3/4 cup coconut flour
  • 2 large eggs
  • 3/4 TSP baking powder
  • 1 TSP vanilla

  Lemon Layer

  • 1 1/2 tsp unflavored gelatine
  • 1 tbsp water
  • 3 eggs
  • 1 1/2 cups erythritol
  • 1/2 tsp lemon extract
  • 1/4 cup lemon juice
  • 1 cup softened butter

  Instructions:

  Preheat oven to 350 degrees, and line a 9×13 baking dish with parchment. Cream butter and erythritol until smooth, and slowly mix in coconut flour. Add in eggs, baking powder, and vanilla, mixing until combined. Press dough into the base of the pan and bake for 15-20 mins or until edges of lightly golden. Let cool completely.

  In a small bowl, soak gelatin in 1 tbsp of water. Combine eggs, lemon extract, lemon juice, and erythritol and heat in double boiler. Stiring constantly, bring mixture to 170 degrees. Remove from heat and whisk in prepared gelatin. Let mixture cool to 120 degrees before transfering to a food processor. Add butter and blend until smooth. Pour over cookie crust and let chill for 2-3 hours or until set. Cut into 40 squares.

  Nutrition Estimate
  Servings: 40
  Amount per serving
  Calories 101
  Total Fat 9.7g
  Net Carbohydrates 1.3g
  Protein 1.8g
  *Disclaimer: Nutrition is approximate.

  Posted in Dessert | Tagged gluten free, keto lemon, keto recipes, lemon bars, lemon meringue pie, lemon squares, sugar free
• 

  Strawberry Shake

  Posted at 10:55 pm by Moose

  Aug 4th

  Ingredients:

  • 2 cups unsweetened coconut milk
  • 1/4 cup heavy-whipping cream
  • 5 scoops Quest Nutrition Vanilla Milkshake Protein Powder
  • 2 box (1.4 oz each) powdered sugar-free strawberry jello
  • Ice
  • Optional toppings: Sugar-free whipped cream and Chocolate Chip Brownie crumbles

  Instructions:

  Pour coconut milk and heavy-whipping cream into a blender. Add protein powder and jello powder. Pulse until thoroughly combined. Turn off blender and add a cup of ice. Blend. Keep adding ice and blending until protein shake is desired thickness. Pour into glasses, and if desired top with whipped cream and Chocolate Chip Brownie crumbles.

  Nutrition Estimate
  Servings: 5
  Amount per serving
  Calories 165
  Total Fat 6g
  Net Carbohydrates 3.2g
  Protein 23.4g
  *Disclaimer: Nutrition is approximate.

  Posted in Uncategorized | Tagged keto recipes, mcdonalds milkshake, protein shake, quest nutrition, quest squad, strawberry milkshake

• 

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