August 5, 2018 hampster82

– – Brown Rice Flour, Cornstarch, Tapioca Flour, Xanthan Gum, Salt, Baking Soda, xylitol, Coconut Sugar, Semisweet Chocolate Chips (Optional: Look for sugar-free chocolate chips like Hershey's Kitchens Sugar-Free Chips), Add all ingredients to a jar and store for later use.; When ready to bake, preheat over to 375F.; In a microwave safe bowl, melt 8 tablespoons (1 stick) butter. Combine melted butter, 1 egg, 1 tablepoon of milk, and 3/4 teaspoon vanilla.; Add the dry ingredients and mix well.; Optional: Chill for 15 minutes. Drop dough by rounded spoonfuls onto cookie sheets lined with parchment paper.; Bake 14…

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Chocolate Chip Cookies in a Jar
Course Cookies, Dessert
Servings
Large Cookies
Ingredients
Course Cookies, Dessert
Servings
Large Cookies
Ingredients
Instructions
  1. Add all ingredients to a jar and store for later use.
  2. When ready to bake, preheat over to 375F.
  3. In a microwave safe bowl, melt 8 tablespoons (1 stick) butter. Combine melted butter, 1 egg, 1 tablepoon of milk, and 3/4 teaspoon vanilla.
  4. Add the dry ingredients and mix well.
  5. Optional: Chill for 15 minutes. Drop dough by rounded spoonfuls onto cookie sheets lined with parchment paper.
  6. Bake 14 minutes or until light golden brown. Cool 2 minutes then transfer to wire rack. Cool completely. Store tightly covered.
July 17, 2018 hampster82

I’m not a coffee drinker. I never touched the stuff, even when pulling an all-nighter in college. But I love, love, LOVE coffee flavored stuff. Weird, right? Back in the day of sugar, I used to splurge on Starbucks Frappuccinos. That’s not really considered coffee, is it? I don’t think so with all the cream and sugar… My new fix is sugar free coffee ice cream. It’s close to the frappuccinos and soothes my craving. Then just the other day it hit me like a ton of bricks! I need to make a coffee dessert!!  And not just any coffee…

July 15, 2018 hampster82

– Rich layers of coffee pudding, mocha pudding, fudgy chocolate brownie, and light whipped cream. Low Carb, gluten-free, and sugar-free. – Brownie Layer: Unsalted Butter, Xylitol (Or use favorite granulated sweetener), Heavy Whipping Cream (May substitute cream or milk), Semi-Sweet Chocolate Chips (Suggestion: Look for sugar-free chocolate chips such as Hershey's Kitchens Sugar Free Chocolate Chips), Egg, Vanilla extract, Gluten-Free All Purpose Flour Blend, Salt, Coffee Pudding Layer: Cornstarch, Milk, Xylitol (Or use favorite granulated sweetener), Unsalted Butter, Instant Coffee, Vanilla extract, Salt, Mocha Pudding Layer: Cornstarch, Milk, Semi-Sweet Chocolate Chips (Suggestion: Look for sugar-free chocolate chips), Xylitol (Or…

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Mocha Cream Pie
Rich layers of coffee pudding, mocha pudding, fudgy chocolate brownie, and light whipped cream. Low Carb, gluten-free, and sugar-free.
Bite of Fork
Course Dessert, Pie
Prep Time 1 hour
Passive Time 4 hours
Servings
people
Ingredients
Brownie Layer
Coffee Pudding Layer
Mocha Pudding Layer
Whipped Cream Layer
Course Dessert, Pie
Prep Time 1 hour
Passive Time 4 hours
Servings
people
Ingredients
Brownie Layer
Coffee Pudding Layer
Mocha Pudding Layer
Whipped Cream Layer
Bite of Fork
Instructions
Brownie
  1. Preheat oven to 325 degrees F. In a medium saucepan, melt butter, xylitol, and heavy whipping cream over medium heat. Bring to a boil. Once boiling, remove from heat and add semi-sweet chocolate chips. Stir until fully melted.
  2. Add egg and vanilla extract followed by the gluten-free all purpose flour and salt. Stir until batter is smooth. Pour batter into 9 inch pie pan. Bake for 18-23 minutes, or until toothpick comes out clean.
Coffee Pudding
  1. While brownies are baking, make the Coffee Pudding. Add cornstarch to a medium saucepan. Slowly add milk, whisking until cornstarch is fully dissolved. Add remaining milk, xylitol, butter, coffee, vanilla, and salt. Heat over medium-high heat until boiling. Heat for another 1-2 minutes, whisking continually, until thickened.
  2. Once brownies have baked and have cooled for 5 minutes, add the coffee pudding in an even layer over the brownies.
Mocha Pudding
  1. Add cornstarch to a medium saucepan. Slowly add milk, whisking until cornstarch is fully dissolved. Add remaining milk, chocolate, xylitol, butter, coffee, vanilla, and salt. Heat over medium-high heat until boiling. Heat for another 1-2 minutes, whisking continually, until thickened.
  2. Add the mocha pudding in an even layey on top of the coffee pudding. Chill for 3-4 hours, or until pie is chilled throughout.
Whipped Cream
  1. After pie has been chilled thoroughly, make the whipped cream. Add heavy whipping cream, xylitol, and vanilla extract to a mixing bowl. Whisk until stiff peaks form and whipped cream is light and fluffy. Don't over mix!
  2. Add the whipped cream to the top of the chilled pie. Serve chilled. Store leftovers in the refrigerator or freeze for later use.
July 8, 2018 hampster82

Sugar Free Mint Chocolate Chip Ice Cream – Smooth and creamy Mint Chocolate Chip Ice Cream that has no refined sugar! – Whole Milk, Xylitol (Or favorite granulated sweetener), Heavy Cream, Vanilla extract, Creme de Menthe Liquour (Adjust to taste), Salt, Green Food Coloring (optional), Guar Gum (optional), Chocolate Chips (Suggestion: use Sugar-Free chips or Mini Morsels), , Combine Xylitol and whole milk, stirring until completely dissolved. If needed, warm milk (but don't boil) to help dissolve Xylitol.; Combine remaining ingredients, except for the chocolate chips, stirring until thoroughly combined.; Chill in refrigerator for 3-8 hours, covered; Place mixture in…

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Sugar Free Mint Chocolate Chip Ice Cream
Smooth and creamy Mint Chocolate Chip Ice Cream that has no refined sugar!
Sugar Free Mint Chocolate Chip Ice Cream
Course Dessert
Prep Time 5 minutes
Passive Time 11-12 hours
Servings
Quart
Ingredients
Course Dessert
Prep Time 5 minutes
Passive Time 11-12 hours
Servings
Quart
Ingredients
Sugar Free Mint Chocolate Chip Ice Cream
Instructions
  1. Combine Xylitol and whole milk, stirring until completely dissolved. If needed, warm milk (but don't boil) to help dissolve Xylitol.
  2. Combine remaining ingredients, except for the chocolate chips, stirring until thoroughly combined.
  3. Chill in refrigerator for 3-8 hours, covered
  4. Place mixture in an ice cream maker, following the manufacturer's recommended operation. Add the chocolate chips in the last 5 minutes of churning.
  5. Transfer the ice cream to a freezer-safe container and freeze for 8-12 hours before serving.
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 peaks form and whipped cream is light and fluffy. ; Use immediately. Store unused whipped cream covered in the refrigerator or freeze leftovers. Rewhisk briefly before using. ; – Xyltiol can be hard to find, especially in grocery stores.  I get mine at Amazon.  It is the cheapest and most convenient one…

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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!

 

Disclosure: Some of the links in this post are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.  Thank you for your support!

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, Xanthan Gum, Butter, softened, Xylitol, Granulated Erythritol (Swerve), Eggs, Oil (Canola or vegetable), Vanilla extract, Red Food Coloring (Gel or liquid), Buttermilk, Preheat oven to 350 degrees F.; In a medium bowl, mix together brown rice flour, potato starch, tapioca flour, cocoa powder, baking powder, salt, and xanthan gum. Whisk…

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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 Cheese, softened, Unsalted Butter, softened, Vanilla Extract (Clear), If you only have 1 mixing bowl for an electric mixer, do step 6 first and then set aside for later.; In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between…

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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 13, 2018 hampster82

Red Velvet cake is an amazing creature. With its hint of chocolate, but not quite a chocolate cake. And it is so buttery. And don’t get me started on that red color. How do they make that red so vibrant? If only I could get my Fondant to come out like that!   I’ll admit, I originally made this Red Velvet cake just so that I had something to put this cute heart cupcake topper on (you can check out my heart cake topper tutorial here). But this really was a fun project, refining the recipe until I got the…

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 for gourmet chocolate covered strawberries. But they are so expensive!!! Tasty, but expensive. Instead, try these easy DIY strawberries. I promise you they are simple to make and hard to get wrong. And you may be left with some spare chocolate to do…. well, anything you like with. Even if…

December 27, 2017 hampster82

*Updated: I first posted this Sugar Free Vanilla Buttercream on my original blog, Amy’s Cake in February 2016.  Since then, I have made this icing recipe countless times and fall in love all over again every time I do!*   I ate a cupcake!  I am jumping for joy!!  And also getting laughed at by how giddy I am. I had this ah-ha! moment with Italian Meringue Buttercream. If it uses granulated sugar and manages to come out smooth and not grainy, then I could use Xylitol (and not have to powder it) and I should be able to make a super smooth…