Category Archives: Desserts

Desserts, Recipes

Celebrate St. Pat’s with a Boozy Cake!

Irish Whiskey Bundt Cake photo

As promised, I am back with a recipe to make a mini-Bundt Irish Whiskey cake.  I am having so much fun making and eating  mini treats. These little cakes have just enough Irish whiskey in them to let you know it’s there, but they won’t overwhelm your taste buds.

While the recipe is aimed at using a mini Bundt cake maker like my DASH, they can be baked in a mini-Bundt pan in the oven, or you can increase the ingredients to make a full-sized Bundt cake.

Irish Whiskey Mini Bundt Cake

1 cup Carbquik or other low carb baking mix*
1/4 cup Almond Flour
1/4 teaspoon Baking Soda
1/2 cup softened Butter
1/2 cup Swerve Brown Sugar
1/2 cup granulated Sugar Substitute
1 package Sugar-free Vanilla Pudding
2 large Eggs
2 tablespoons Irish Whiskey
1 teaspoons Vanilla Extract
1/4 cup Whipping Cream or Unsweetened Almond Milk

* Alternative for a low carb baking mix or low carb flour is coconut flour (1/2 cup plus add an extra egg and/or other liquid). Other nut flours might work, but I have yet to try them.

Whiskey Syrup
1/4 cup water
2 T Sugar Sub
1 T Irish Whiskey

For the Icing
4 oz. Cream Cheese
1/2 cup Swerve Confectioners Sugar
3 tablespoon Cream
4 tablespoon Irish Cream Liqueur

Preheat your mini Bundt pan and lightly brush with oil or baking spray.

In a mixing bowl, add the flour, baking soda, and pudding mix. Whisk to combine and set this aside.

In a large bowl, add 1/2 cup softened butter. Mix until creamy.

To the butter, add the granulated sugar and dark brown sugar. Continue mixing for 2 more minutes. This should be fluffy-like.

Add each egg, mixing well after each one, and add the milk. Add the vanilla with the last egg.

Next, add the dry ingredients in three batches. Stop mixing once it is incorporated.

Spoon 1/4 cup batter into the mini Bundt maker. Spread the cake evenly, close the lid, and bake for 8 minutes. Let Cool.

If you’re baking in an oven, grease and flour the Bundt molds and divide the batter evenly into them. (My pan makes four cakes, so they will be higher in carbs if you make four.) Bake in a 350-degree oven for about 30 minutes. Use a toothpick to check doneness; a clean or almost clean toothpick means they are done.

If you’re making an entire Bundt cake, double the recipe, grease and flour the Bundt mold, and pour in the batter, distributing it evenly. Thump the pan a few times on the counter to get any air bubbles out. Bake in a 350-degree oven for about 50 minutes. Check for doneness with a toothpick.

For more moisture, brush with whiskey syrup before icing.

Whiskey Syrup

In a small saucepan, add 1/4 cup water, whiskey, and sugar substitute and stir. Bring to a boil, reduce heat to a simmer, and cook until the mixture thickens to a syrup consistency.

Poke a few holes in the cakes, then brush the syrup over the top. It will go into the cake, adding more moisture and flavor.

Ice the Cakes

To make the icing, beat softened cream cheese in a bowl. Add Swerve Confectioner’s Sugar, whipping cream, and Irish Cream liquor. Alternatively, you can use 2 tablespoons of whiskey instead of the Irish Cream or add sugar-free Irish Cream Syrup. Beat until the ingredients are combined, and the icing thickens to a spreading consistency. If it is too moist, add additional confectioner’s sugar until it is easily spread. Use a knife to ice the cakes.

If you’d prefer a glaze to the icing, use less sugar and mix until it is syrupy. Spoon over each cake and let it run down the sides.

Nutrition information shows the carb counts for a 1/2-cake serving with Irish Cream Liquor and with either whiskey or a sugar-free Irish Cream syrup.

Cake only Nutrition Info

Nutrition with topping

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. They are a close calculation and may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands of flour have other carb counts.

Looking for other St. Patrick’s Day recipes? Try one of these.

Irish Cream Ricotta Cheesecake Tops St. Patrick’s Day

Irish Apple Cake Made Low Carb

A Bit of Luck with an Irish Benedict Brunch

LC Irish Soda Bread

 

 

 

Desserts, Recipes

Mini cakes are delightful and sooo good

Sour cream chocolate Bundt cake with hazelnut whip and cherries.

I got a new kitchen toy recently–a mini Bundt cake maker. It’s a DASH electric appliance and it makes one small cake at a time. So I christened it with the sour cream chocolate cake in the included recipes… with adjustments, of course. I sub’d in Carbquik Baking Mix and Dixie Carb Counters All Purpose Flour. Instead of milk, I used 1/4 cup heavy cream and 1/4 cup water. I also added an extra egg because low carb flours tend to absorb liquid.

Simply fill the bottom of the Bundt maker with the batter and cook for 11 to 12 minutes. I recommend the shorter time to keep the cake moister but this may vary depending on what flour you use. The result was delightful…rich chocolatey goodness. One cake makes two servings easily, but it’s low carb enough that you can indulge on a whole cake to yourself.

You can substitute in almond flour for the baking mix and 1/4 cup of coconut flour for the DCC flour. Remember coconut flour absorbs more liquid, so add another egg and possibly some water to get the batter to a thick, but still thin enough to fill the cooking well easily.

naked Bundt cake
Naked Bundt cake just out of the Bundt maker.

Sour Cream Chocolate Mini Bundt Cake

Based on DASH Mini Bundt Maker cookbook
Adapted for low carb by Rene Averett

1 cup Carbquik Baking Mix
1/2 cup DCC All Purpose Flour
1/4 cup Dutch Process Cocoa Powder
1/4 teaspoon Baking Soda
2 large Eggs
1/4 cup Sour Cream
1/3 cup Heavy Whipping Cream
1/3 cup Water
1 teaspoon Vanilla Extract
4 tablespoons Butter
1/2 cup Sugar Substitute

Using DASH mini Bundt Maker

In medium bowl, add flour, cocoa powder, and baking soda and whisk together.

In a second bowl, add egg, sour cream, cream, water, and vanilla.

In a large bowl, add butter and sugar substitute and beat with a handheld mixer until they are blended together smoothly. This will not fluff up as much as regular sugar, so just get them thoroughly mixed.

Add wet ingredients and blend until mixed. Using low speed, mix in dry ingredients, a little at a time until they are just combined. Small lumps are fine.

If the batter is too thick, add a tablespoon or two of water until it is thin enough to drop from a spoon.

Let batter sit 10 to 20 minutes to allow the baking soda to begin a pre-rise of the batter.

Meanwhile, plug in to preheat Bundt Maker for 10 minutes.

Brush the Bundt Maker and Removal tool lightly with oil or baking spray. Fill the maker with four heaping tablespoons of batter, which should come almost to the top of the bottom mold.

Bake for 10 to 12 minutes until an inserted toothpick comes up mostly clean. This will ensure a moist cake.

Lift out cake with the tool and place on a foil-covered sheet pan or a cooling rack.

Repeat four more times with the batter to make 5 mini cakes. Let cool before icing or glazing.

Top view

Easy Hazelnut Cream Icing

Simply a delicious topping for this cake.

1 tablespoon of Dark or Milk Chocolate Keto Hazelnut Spread.
3 tablespoons Cool Whip or Whipped Cream.

Soften the spread in a microwave for 15 seconds, then stir in the whipped cream until the chocolate is mostly mixed in. Spread over the top of one Bundt cake.

Top with cherries or no-sugar added cherry pie filling.

One cake makes 2 servings. Carb count is for 1 serving or 1/2 cake without the topping or cherries.

Nutrition Information

Tip: Only make enough topping for the number of cakes you are eating at the time. This doesn’t keep well. If you’re serving 4 people with 2 cakes, then double the amounts in the recipe. Only serving yourself, then cut the recipe amount in half and cut the cake in half. Store the other half in plastic wrap or a plastic baggie and put it in the ‘fridge.

Let me know if you try it. I’d love to get comments on my recipes. If you have questions, post them.

Oh, and now that I’m charmed by these cute cakes, I will be making more so expect a St. Patrick’s Day mini Bundt!

Nutrition information is based on the ingredients I used and are not guaranteed accurate, but they will be close.

Copyright 2023 by Rene Averett & Skinny Girl Bistro
Desserts, Recipes

These mini-cheesecakes are the bomb!

Mini cherry cheesecakes

Happy Valentine’s Day, my friends!

I am running late, but it’s not too late to whip together these deliciously sweet Almond Cherry Mini Cheesecakes for the loves of your life! Husband, wife, parents, kids, and best friends will all love them. The low-carb ingredients keep you on track and still taste great.

I used Duncan Hines/Comstock Cherry Pie Filling, with no sugar added. The Lite version also works. Or you can use 1 cup sliced strawberries mixed with 1/4 cup sugar substitute and given time in the ‘fridge to make syrup.

While I used almond extract to add the complimentary flavor, you can use vanilla if you prefer.

Almond Cherry Mini Cheesecakes

Shortbread Cookie Base:
1/2 cup Almond Flour
1/2 cup Low Carb Flour
3 tablespoons Swerve Confectioner’s Sugar
3 tablespoons Butter, softened
1 teaspoon Almond Extract or Vanilla Extract

Cake Batter
1 8 oz package Cream Cheese, well softened
1 cup Whole Milk Ricotta Cheese
3/4 cup Sugar Substitute
1 1/2 tablespoon Carb Counters All-purpose Flour or 1 tablespoon Coconut Flour
2 large Eggs
1 tsp Almond Extract
1/4 cup (58g) Sour Cream
1/4 cup Heavy Cream

Cherry Pie Filling, sugar-free or no added sugar
Whipped Cream Topping (Cool Whip or Homemade)

Preheat oven to 325 degrees (F). Prepare a 12-well cupcake tin or two 6-well tins with paper or foil cupcake liners—no need to spray or oil the papers.

Whisk flour, almond flour, and confectioners sugar in a small bowl. Add softened butter and almond or vanilla extract. Mix together until a stiff dough forms. Set aside.

Use a small bowl to whisk sugar substitute with flour until blended.
In a large bowl, add cream cheese, cut into pieces, and ricotta cheese, and use a mixer to combine until smooth. Pour the sugar mixture into the bowl and blend together.

Add eggs, one at a time, mixing until each is combined. Use a silicone spatula to scrape the sides and bottom of the bowl, making sure to get all the ingredients blended. Add almond or vanilla extract, sour cream, and heavy cream and mix until they are combined.

Tap the bowl on the counter several times to clear any air bubbles. Let sit.

Take one tablespoon of shortbread dough and flatten it to fit the bottom of the prepared muffin cup. This should be very thin. Press onto the paper liner bottom. Repeat for each muffin cup.

Tap the mixing bowl against the countertop about 30 times to release some air bubbles. Divide the mixture among muffin cups filling each nearly to the top of the cupcake liner.

Bake for about 20 to 23 minutes. Cupcakes will look firm, and the center may jiggle a little. Don’t overbake. Remove and let cool for an hour. Cover with plastic wrap and refrigerate until ready to serve.

Copoked mini cheesecakes
The cooled Cheesecakes will make a well in the center for the filling.

The cupcakes will deflate to make a well in the center, perfect for filling. Spoon in fresh fruit, a tablespoon of jam, caramel, or chocolate sauce to suit your fancy.

Makes 12 min cupcakes.

nutrition information estimated

Nutrition information is calculated on a website based on the ingredients I used. They may not be exact but should be close to accurate.

For Valentine’s Day, I topped mine with cherry pie filling.

Cherry Topping

1/2 cup Comstock Lite or No Sugar Added Cherry Pie Filling
6 tablespoons Whipped Cream Topping

Spoon 1/2 tablespoon of the filling into each cupcake well. Top with 1/2 tablespoon whipped cream. You can get valentine’s cupcake liners and heart-topped picks to decorate if you’d like.

Total Net Carbs for each Almond Cherry Mini Cheesecake = 5.3 g

Breakfast & Brunch, Desserts, Recipes

Oh, Wow! Is this an apple fritter?

Photo: Apple Fritter Pancakes

If you love apple fritters, you’re gonna love these pancakes. I found this recipe at AllRecipes.com and it’s one from Chef John. I always find his recipes to be the bomb and this one is soooo good.

The only changes I made to it were to make it low carb, so you can enjoy without feeling guilty. I admit, I might have overcooked the one pancake a little bit, but it took a bit to get the stove to the right cooking level. It needs to cook at medium high so it gets done without getting too brown. My old gas stove is a little tricky, but once I locked in the right heat, they worked beautifully. I used a Fuji apple, but any firm apple will work.

Recipe by Chef John

Adapted to Low Carb by me

Apple Fritter Pancakes

1 large egg
1 tablespoon granulated Sugar Substitute
⅛ teaspoon ground Cinnamon, or to taste
1 pinch ground Ginger
1 pinch ground Nutmeg
¼ teaspoon Salt
⅛ teaspoon Vanilla Extract
1 Apple , medium
1 teaspoon Lemon Juice
½ cup low carb All-Purpose Flour*
¼ teaspoon Baking Powder
⅛ teaspoon Baking Soda
2 tablespoons melted Butter

* I used Carb Counters All Purpose Flour but DCC Baking Mix, Carbquick, Almond Flour and Coconut Flour will also work. If using the latter two, mix with one of the other flour options for a sturdier pancake.

Peel, core, and grate the apple and set aside.

In a medium-sized bowl, add egg, sugar, cinnamon, ginger, nutmeg, kosher salt, and vanilla extract and whisk together until lightly foamy. Add the shredded apple and lemon juice and use a spatula to fold it into the sugar mixture until evenly combined.

In a small bowl, mix flour, baking powder, and baking soda to combine. Add flour to the egg mixture and stir until the flour is incorporated. The batter will be thick but can be spooned easily.

Heat the skillet over medium heat, then add the butter and let it melt. Use a tablespoon to pour the apple batter in the melted butter and let cook about 3 minutes. Check the bottom to see if it is browned. If so, use a spatula to flip the pancakes. Cook about another 3 minutes and press the top of the pancake. If it springs back, it is done. Check that it is browned on the bottom side. Cook a little longer if it is still pale.

Serve. You can sprinkle a little sugar-free confectioner’s sugar over the top or use a sugar-free syrup with them if you wish. Makes about 6 3-inch pancakes.

Nutrition Information

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. They are a close calculation and may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands of flour have different carb counts.

Hope you’ll try this recipe. Let me know what you think.

Desserts, Drinks, Recipes

A Toast to the New Year

Ginger nog and Chocolate Peppermint Balls

Happy Holidays to All!

I hope your winter holidays have been fabulous this year and have lifted any lagging spirits. We’re coming down to the end of 2022, and many of us are glad to bid adieu to it. Like many of you, I am hoping 2023 will be a much improved year. May it bring peace to parts of the world in unrest, and may we find a way to respect and tolerate one another.

To end the year, I have a pair of delicious treats to offer. One is a low carb variation of the chocolate rum ball, which is usually made with vanilla wafers. This version is made from an almond flour based shortbread cookie. Instead of rum, I used Peppermint Syrup. If you want the spirit version, you can replace the peppermint syrup with peppermint Schnapps.

The second recipe is a simple nog to celebrate the new year. I plan to toast 2023 with it.  Again, it can be made with or without alcohol. The flavor is like gingerbread, and I used sugar-free Gingerbread Syrup. You can also make ginger syrup and use it instead; just add a little extra cinnamon and nutmeg.

Chocolate Peppermint Balls

Chocolate Peppermint Balls

Shortbread Cookies:
2 cups almond flour
½ cup low carb powdered sweetener
2 teaspoon vanilla extract
¼ cup oil
¼ cup butter unsalted and melted
1 teaspoon baking powder

Peppermint Balls
1 cup pecans finely chopped
½ cup low carb powdered sweetener
¼ cup unsweetened cocoa powder
1 teaspoon Peppermint extract
4 tablespoons sugar-free honey
1/4 cup Sugar-free Peppermint Syrup or Peppermint Schnapps
1/4 cup Low-carb Powdered Sugar

Preheat the oven to 350 degrees (F.). Prepare a baking pan with a sheet of parchment paper or a silicone mat.

In a medium bowl, combine all the ingredients for the shortbread cookies and using a mixer, beat until they are well combined and pull together. The dough will be a little loose.

Form the dough into small balls about the size of a walnut, place on the prepared baking pan, and press the top down to flatten. Bake for about 8 to 10 minutes until the cookies are browned around the edges and are lightly brown.

Let cool before continuing.

This will make about 15 cookies.

To make the balls, crumble the cookies into a mixing bowl. This should be a rough crumble about the size of bread crumbs.

Add the pecans, powdered sweetener, cocoa powder, peppermint extract, sugar-free honey, and peppermint syrup.

Mix together until the cookies are moist and the chocolate is evenly distributed. The cookies should be moist, not dry, so if you need to add a little more syrup, add another tablespoon until the ball holds together. Form the dough into 40 evenly-sized balls about one inch in diameter.

Place the balls onto your baking sheet and place them in the freezer for an hour to set.

Roll them into confectioners sugar substitute before serving if you’d like a light dusting. Mine mostly absorbed the powder.

Makes about 40 peppermint balls.

If you like the traditional rum or bourbon ball, use this same recipe and substitute vanilla extract for the peppermint extract and the alcohol of choice for the peppermint syrup.

Ginger Nog

Simple Ginger Nog

1-1/3 cups Unsweetened Almond Milk
1/3 cup Heavy Cream
1/4 teaspoon Cinnamon, ground
1/8 teaspoon Nutmeg, ground
1/4 teaspoon Ginger, ground
1 ounce Sugar-free Gingerbread Syrup
1 ounce Whiskey or Rum (or Rum extract)

In a small saucepan, heat almond milk and heavy cream over medium heat to almost a boil. Add cinnamon, nutmeg, and ginger and stir until mixed well. Remove from heat and add syrup and whiskey or rum.

Heat serving glasses with hot water from the faucet so they are warm before pouring the hot mixture into them. Divide the mixture into two glasses, sprinkle a little nutmeg over the top, and serve. Makes two servings.

To make your own Ginger Syrup:
1/2 cup Ginger root, peeled and thinly sliced
2 cups Water
1/3 cup Granulated Sugar Substitute

In a small saucepan, combine the ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes.

Cool for an hour, then strain and store it in a clean jar in the refrigerator. This will keep for up to two weeks.

Not crazy about ginger? Try one of these delicious drinks:

Pumpkin Nog     Hot Spiced Low-Carb Cocoa