Category Archives: Desserts

Desserts, Recipes

Satisfy Your Chocolate Craving With This Low-Carb Pie

Mile High Chocolate Pie image

I often use Cool Whip for a topper on desserts, so I’ve seen this recipe for this fudge brownie pie many times. I decided to try a low carb version of it. This pie is rich and sooo delicious! It tastes decadent. But it is a challenge for a low carb lifestyle.

First off, if you want to stay really low for dessert, you can’t eat even 1/10th of this pie without getting into the 15 net carb range. But 1/12th gets you close to the 10 net carb (11.9 NC) mark while using Cool Whip. If you make your own whipped cream, it lowers that carb expenditure down to 6.2 net carbs per slice. And the smaller piece is super rich and satisfying, so you have more pieces to enjoy.

My slightly revised recipe uses the sugar-free Instant Chocolate Pudding in the larger size that usually asks for 3 cups of milk, but you only use 2 cups. I also changed the bake time as my brownie came out a little too done. The recipe uses Cool Whip or heavy whipped cream, so note the changes for the whipped cream which are in italics.

Low Carb Mile High Fudge Brownie Pie

Based on the Cool Whip Mile High Fudge Brownie Pie recipe
Adapted by Rene Averett

For the Brownie
1 pkg (4 oz.) Baker’s unsweetened Chocolate
1/2 cup Butter
3/4 cup Sugar Substitute of choice
2 Eggs
1teaspoon Vanilla
1/2 cup Low Carb Flour

For the Filling
1 large pkg Sugar-free Chocolate Instant Pudding
2 cups Half and Half Cream
1 tub (8 oz) Whipped Topping or
(Substitute for whipped topping)
1 cup Heavy Whipping Cream
1/2 cup Sugar Substitute
1/2 teaspoon Vanilla Extract

Heat oven to 350 degrees F.

Melt chocolate and butter in a large microwaveable bowl on high for about 2 minutes or until butter is melted. Stir until the chocolate melts and combines with the butter. Add sugar substitute and stir. Add eggs and vanilla and mix until blended together. Stir in flour.

Spray a pie tin with baking spray and pour the chocolate mixture into it. Use a spoon or spatula to spread the batter evenly.

Bake 20 to 25 minutes. Use a toothpick inserted into the center of the brownie to check for doneness. If it comes out clean, the brownie is done. Cool completely. With a spoon, scoop out the brownie’s center, leaving a thin layer on the bottom and a 1/2″ thick rim around the edges. Put scooped out brownie aside and break into smaller pieces. Set 1/2 cup aside to use later. Do not snack on it. Okay, maybe one bite for quality control.

If you are making your whipped cream, make it now. Add the heavy cream to a chilled bowl and whip until frothy. Add sugar substitute and vanilla, then continue whipping until it is firm and peaks form when you lift the mixer beaters. Set aside for now.

Beat the pudding mix and half-and-half milk in a larger bowl with a mixer or a whisk for about two minutes. The pudding will begin to thicken. Stir in half the whipped topping or whipped cream and the reserved brownie pieces except for the 1/2 cup you set aside. Spoon the pudding mixture into the brownie crust. Top with the rest of the whipped topping or whipped cream. I put it around the edges rather than filling in the whole pie, which uses a little less of the whipped cream. Sprinkle the reserved brownie pieces over the top.

Refrigerate for at least two hours. If you refrigerate overnight or for several hours, it firms up more and is easier to lift from the pan.

Makes 12 servings.

Nutrition Information (Cool Whip) Calories 253 | Fat 20g | Cholesterol 90 mg | Sodium 279 mg | Potassium 133 mg | Carbohydrates 14 g | Fiber 2.1 g | Sugar 5.3 g | Net Carbs 11.9 g

Nutrition Information (Heavy Cream) Calories 282 | Fat 24g | Cholesterol 112 mg | Sodium 291 mg | Potassium 144 mg | Carbohydrates 8.8 g | Fiber 2.6 g | Sugar 1.6 g | Net Carbs 6.2 g

Book News, Desserts

Cool off with Keto Key Lime Cheesecake Pie

Keto Key Lime Cheesecake Pie

Hi, everyone…

How is summer going for you? Too hot?? July was the hot month here in Northern Nevada, but August has been a little cooler. Still, a nice cool dessert recipe is always refreshing. This is a recipe I adapted from Sola Bread for their Keylime Cheesecake Bars. I didn’t use their Keto Granola but substituted an almond flour sugar cookie bottom crust. It’s easy to make and goes well with the cheesecake pie.

I admit, I never seem to get much flavor from any fruit zest, but chefs swear it carries more flavor than the juice. So I put it in. Add a teaspoon more lime juice if you don’t want to use it.

In other news, I am working on a new Asian Cookbook with recipes from China, India, and Thailand. I have a couple of Korean and Japanese recipes in there, also. I plan to have this released by the end of November, but it takes time to make and photograph all the recipes in the book, so fingers crossed I hit that deadline.

Keto Key Lime Cheesecake Pie

Recipe adapted from Sola Bread recipe
by Rene Averett

Crust
1 cup Almond Flour
2 tablespoons granulated Sugar Substitute
2 Tablespoons melted butter

Filling
4 Tbsp Hot water
1 Tbsp gelatin (1 packet)
16 oz cream cheese, softened
4 oz heavy cream
1/3 c sugar-free sweetener
3 Tbsp key lime juice
1 tsp lime zest

Garnish
Whipped topping
lime zest

Preheat oven to 350 degrees (F.) Spray an 8″ pie plate with baking spray.

In a bowl, mix almond flour with melted butter and 2 tablespoons granulated sugar substitute until it begins to pull together. Pour into pie pan and use fingers to press the crust into place on the bottom. Bake for about 10 minutes until the edges are lightly browned.

Add gelatin and hot water to a bowl, stir once and let sit for five minutes. Stir until the gelatin dissolves. If any chunks remain, remove them.

Add the cream cheese to a large bowl and blend until smooth. Add gelatin, cream, sugar substitute (you may use liquid sweetener if you like), lime juice, and zest. Mix until combined. Scrape down the sides as you go. Add one drop of blue and two drops of yellow food coloring to make a pale green mixture if you wish.

Pour the cheesecake mixture into the prepared pie pan and use a spatula to smooth it around evenly. Cover loosely with plastic wrap and refrigerate for 3 to 4 hours to allow it to set.

Cut into 8 slices and serve with whipped topping. Garnish with a little lime zest if you like.

Makes 8 servings.

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 may have other carb counts.

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