January 20, 2018 hampster82

Sugar-Free Whipped Cream – Light and fluffy sweetened whipped cream with a hint of vanilla. – Heavy Whipping Cream, Xylitol, Vanilla extract (clear), Place mixing bowl and whisk in the freezer for 10-15 minutes. ; Remove bowl from freezer and add heavy whipping cream, Xylitol, and vanilla extract.; Whisk until stiff…

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Sugar-Free Whipped Cream
Light and fluffy sweetened whipped cream with a hint of vanilla.
Sugar-Free Whipped Cream
Course Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Cups
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Cups
Ingredients
Sugar-Free Whipped Cream
Instructions
  1. Place mixing bowl and whisk in the freezer for 10-15 minutes. 
  2. Remove bowl from freezer and add heavy whipping cream, Xylitol, and vanilla extract.
  3. Whisk until stiff peaks form and whipped cream is light and fluffy. 
  4. Use immediately. Store unused whipped cream covered in the refrigerator or freeze leftovers. Rewhisk briefly before using. 
Recipe Notes

Xyltiol can be hard to find, especially in grocery stores.  I get mine at Amazon.  It is the cheapest and most convenient one I've tried!  I prefer Xint Xylitol because it is the cheapest and I have not seen any quality issues.  They have been very reliable!

 

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January 17, 2018 hampster82

Gluten Free / Sugar Free Red Velvet Cake – Red Velvet cake that has just the right blend of flavors and works perfectly with cream cheese frosting. Oh, and it is Sugar Free and Gluten Free. – Brown Rice Flour, Potato Starch, Tapioca Flour, Unsweetened Cocoa Powder, Baking Powder, Salt,…

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Gluten Free / Sugar Free Red Velvet Cake
Red Velvet cake that has just the right blend of flavors and works perfectly with cream cheese frosting. Oh, and it is Sugar Free and Gluten Free.
Course Cake, Dessert
Servings
Cupcakes
Ingredients
Course Cake, Dessert
Servings
Cupcakes
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix together brown rice flour, potato starch, tapioca flour, cocoa powder, baking powder, salt, and xanthan gum. Whisk to thoroughly combine and set aside.
  3. With an electric mixer, beat butter until light and fluffy. Add the xyltiol and granulated erythritol and beat until well combined.
  4. Add the eggs and oil to the butter mixture and mix until just combined.
  5. To the butter mixture, add vanilla and desired amount of food coloring and mix well. The red will deepen as dry ingredients are added.
  6. Alternate adding buttermilk and dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not over mix!
  7. Add batter to prepared cupcake pan or cake pan. For cupcakes, bake for 20-23 minutes. For a 8" cake, bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
January 17, 2018 hampster82

Sugar Free Cream Cheese Frosting – Smooth and creamy Sugar Free Cream Cheese Frosting with just the right amount of sweetness balanced with the tangy cream cheese. Enough to top 48 cupcakes or frost and fill an 8" cake. – Xylitol, Water, Egg Whites, room temperature, Cream of Tartar, Cream…

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Sugar Free Cream Cheese Frosting
Smooth and creamy Sugar Free Cream Cheese Frosting with just the right amount of sweetness balanced with the tangy cream cheese. Enough to top 48 cupcakes or frost and fill an 8" cake.
Course Cake, Dessert
Servings
Ingredients
Course Cake, Dessert
Servings
Ingredients
Instructions
  1. If you only have 1 mixing bowl for an electric mixer, do step 6 first and then set aside for later.
  2. In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
  3. While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reached stiff peaks.
  4. With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
  5. Continue whisking on high speed until the frosting has cooled, about 10 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  6. In a separate mixing bowl, combine cream cheese and 1 cup of butter. Beat with an electric mixer with a paddle attachment until well blended.
  7. Return the egg and xylitol to the stand mixer with a paddle attachment and turn the mixer on low. Add the cream cheese and butter blend 1 tablespoon at a time. Once added, begin adding butter 1 tablespoon at a time until either the buttercream has smoothed out or the butter is gone. Continue to beat the buttercream until the frosting is smooth and not runny.
  8. Mix in the vanilla extract. If buttercream is too soft, refrigerate until it has stiffened. Re-whip before using.
  9. For best results, use immediately. Frosting may be stored in the refrigerator for later use for up to 5 days. Re-whip before using.
January 12, 2018 hampster82

These chocolate covered strawberries are easy to make and can be made with no refined sugar! One of my favorite indulgences has to be chocolate covered strawberries. I don’t have them very often, which I think makes them extra special. With Valentine’s Day around the corner, shops a gearing up…