Category Archives: Desserts

Desserts, Italian Inspired Recipes, Recipes

Creamy Italian-style Lemonade Ricotta Cheesecake

Photo: Ricotta Cheesecake

It’s Fall here in Reno, and it’s welcome as this is my favorite time of year. I love watching the trees turn, attempting to salvage any pears from my tree before the birds get them, and tasting all the wonderful flavors that come with the season. Pumpkin is back in all the restaurants, but there are other fantastic seasonal squashes coming up as well. I plan to be experimenting with more new recipes over the next few weeks, so look for that.

In the meantime, I spent most of September in Las Vegas house/dog sitting for my friends who jetted off to their home they are renovating in France. Sounds so posh, doesn’t it? The house in the country in France. I may even get over to see it when they are completely through with the massive renovation. Anyway, I didn’t do much creative cooking while I was there, keeping mostly to the basics and trying to get my body reset to a tight low carb diet.  However, I did experiment a little with this wonderful recipe for an Italian Ricotta Cream Cheesecake. It is adapted for a smaller cake and I use sugar-free lemonade mix in it to give it a very lemony flavor that is sensational. As a bonus, I created it in both a baked form, and as a quick microwave version that serves two. Both are delightful.

Italian-Style Lemonade Ricotta Cheesecake

Adjusted to low carb and adapted from the original recipe by Rene Averett. Find the original at All Recipes.

6 oz. Cream Cheese
1/3 cup Ricotta Cheese
1/2 cup plus 1 tablespoon Sugar Substitute
2 Eggs
2 teaspoons Sugar-free Lemonade mix
1/4 teaspoon Vanilla Extract
2 tablespoons Low Carb Flour
3 tablespoons Butter, softened
1/2 cup Heavy Cream or Sour Cream

Preheat oven to 350 degrees (F.) Cut a piece of parchment paper to fit a 6″x6″ cake pan and spray with cooking spray.

In a medium mixing bowl, combine the cream cheese and ricotta cheese until well mixed. Add the sugar, eggs, lemon mix, vanilla, flour, and butter. Mix until smooth and creamy. Stir in the heavy cream or sour cream last.

Pour the mixture in the cake pan and smooth.

Bake in the preheated oven for 45 minutes. Turn off the oven and leave for another 30 minutes. Cover with plastic wrap and place in the refrigerator to cool before serving.

Place a plate over the top and flip the cheesecake onto the plate. Cut into six slices. Tastes delicious with a tablespoon of sugar-free strawberry jam on top or top with whipped cream.

Makes six servings.

Nutrition information per serving:
Calories: 272.8 Fat: 26.8 g Net Carbs: 2.6 g Protein: 6.7 g

Photo: Microwave Ricotta Cheesecake

Microwave Lemonade Ricotta Cheesecake

2 oz. Cream Cheese
2 tablespoons Ricotta Cheese
1/4 cup plus 1 teaspoon Sugar Substitute
1 Egg
3/4 teaspoon Sugar-free Lemonade mix
1/8 teaspoon Vanilla Extract
1 tablespoon Low Carb Flour
1 tablespoon Butter, softened
2 tablespoon Heavy Cream or Sour Cream

In a small bowl, mix cream cheese and ricotta cheese together, blending as much as possible. Stir in the sugar, egg, lemonade mix, vanilla, and butter. Mix well, then add the flour and cream. Stir until mixed in.

Spoon 1/2 of the batter into a microwave safe 1/2 cup ramekin, then spoon the rest into another one. Put one ramekin in the microwave and cook for 30 seconds. Remove and stir the batter to smooth any lumps from it. Put back in the microwave and cook another 40 seconds. Check to make sure the cake is baked all the way through. If not cook, another 15 seconds.

Repeat baking with the second ramekin. Once cooked, cover both with plastic wrap and put in the refrigerator to chill for a few hours. Serve in the ramekin.

Makes two servings:

Nutrition Information per serving:
Calories: 276.4 Fat: 26.4 g Net Carbs: 2.8 g Protein: 8.1 g

I hope you try this and love it as much as I did. I took the photos in Las Vegas and had to adjust to available cooking pans, but I  hope to make it again soon and will get better photos then.

Desserts, Recipes

Strawberry Mock Trifle is cool and easy

Photo: Mock Strawberry Trifle

This little creation uses a vanilla magic muffin along with low carb yogurt, sliced strawberries and whipped topping to create a variation of trifle that is most satisfying. The muffin cooks in a minute, then you just assemble the rest, so it goes together quickly.

Strawberry Mock Trifle

For the muffin:
1 tablespoon Butter
1 oz. Cream Cheese
2 tablespoons Egg Whites
2 tablespoons Sugar Substitute
2 tablespoon Low Carb Flour
1/4 teaspoon Baking Powder
1/2 teaspoon Vanilla

Other ingredients:
2 oz. low carb Fruit Yogurt or Dairy mix such as CarbMasters fruit
1/2 cup sliced or chopped Strawberries with juice
1/4 cup Whipped Topping or
use 1/4 heavy cream and whip it with sugar substitute to taste
1 tablespoon Brandy (optional)

In a microwavable cup or bowl, add the butter and the cream cheese. Microwave for about 15 seconds to soften. Stir together with a spatula or small whisk. Add the egg whites, vanilla, and sugar substitute and mix until it looks creamy. Add the flour and baking powder and mix until it is all worked into a batter. Smooth down the sides and microwave for one minute.

Let cool for about 15 minutes.

Cut or tear the cake into pieces. Put into a larger bowl and sprinkkle brandy over the top if you are using it. Add 1/3 carton (2 oz.) of flavored yogurt of your choice. (I use strawberry or another complimentary fruit flavor.) Add strawberries and whipped topping and mix it altogether until fruit, cake and yogurst are evenly distributed.

Spoon into two one cup serving bowls and add a dollop of whipping cream on top. Add a mint leaf for garnish if you wish. Serve.

Makes two servings.

Nutrition information per serving:
Calories:132.4 Fat:8.6 g Net Carbs:5.5 g Protein: 6.0 g

Desserts, Recipes

Easy and Delicious Pecan Pie Muffins

Photo: Pecan PIe Cupcakes

A few months ago, writer Kim Iverson posted her mother’s recipe for a pecan pie muffin that sounded wonderful. I adapted it to a low carb recipe and made a couple of changes along the way. I can truthfully say, this makes a wonderfully delicious cupcake that you can enjoy any time. Plus, it is so low-carb, you can splurge on two if you can’t resist and still not feel guilty.

I use Dixie Carb Counter’s low carb baking mix for this recipe, although you could use any low carb flour. LC Foods has a nice fine cake flour and CarbQuick also works in it. I just like the finer texture of the DCC baking mix or use a combination. You can also use almond flour. I wouldn’t recommend coconut flour alone but in combination with another flour. If you use coconut flour, use 1/2 the amount and add 1 or 2 additional eggs or egg whites as coconut flour will absorb the liquid and the eggs will add the rise to the cupcakes.

Pecan Pie Muffins

1 cup Sugar Substitute
1 -1/2 tablespoons Sugar free Maple Syrup
2 Eggs
2/3 cup Butter, softened
1 teaspoon ground Cinnamon
1/2 cup low carb Flour
1 teaspoon Baking Powder
1 cup Chopped Pecans
1/4 cup Sugar-free Chocolate Chips

Preheat oven to 350 degrees (F.) Grease standard muffin pans or use paper liners and spray those with baking spray.

Mix sugar substitute with maple syrup until it is blended in. Add eggs and butter and mix together.

Stir in flour, baking powder, and cinnamon. When mixed, stir in chocolate chips and nuts.

Spoon into muffin wells until 2/3 full. Bake 18 to 20 minutes.

Makes 8 muffins.

Nutrition Info per muffin:
Calories: 304 Fat: 29.5 g Net Carbs: 1.8 g Protein: 5.0 g

Desserts, Mexican/Spanish Recipes, Recipes

Dessert Nachos Top Off a Spicy Meal

Photo: Cocoa Cream Cheese Nachos

While looking for a different Mexican-style dessert to end up a tasty Cinco de Mayo meal, I ran across a recipe for dessert nachos. It sounded intriguing, but I had to add my own spin on it. First, I made the tortillas and added a little sweetener and cinnamon to the dough. Then I made a cocoa cream cheese filling to add an extra layer of goodness to it and added chocolate chips. Yum. Bottom line? By the time I finished, it was my recipe. Very little remains of the original.

For the record, I used Dixie Carb Counters All Purpose Flour, which has a slightly sweet taste. I don’t think this would work well with almond flour or coconut flour as they don’t hold together well enough to cook over a griddle. However, you could make almond flour pancakes and do pretty much the same thing.  I’ll put the recipe after the Nacho recipe if you want to try it.  I use Walden Farms Chocolate Syrup and Caramel Syrup, which are both 0 calories and 0 carbs. If you can find something else that comes close, then feel free to use it. You can also melt a sugar-free chocolate bar and sugar-free caramel candies to get the syrups. They will add about 1 net carb to the serving. (In fact, I found I was out of chocolate syrup and used chocolate chips melted in the microwave for my chocolate blobs of topping. I should have used a little coconut oil to thin them.)

Cocoa Cream Cheese Nachos

For the Tortillas:
1/2 cup Low Carb Flour
1 tablespoon Sugar Substitute
1/2 tablespoon ground Cinnamon
1 tablespoon Shortening or Lard
1/2 tablespoon or more Water

For the filling:
2 oz Cream Cheese, softened
1 tablespoon Sugar Substitute
1/2 tablespoon Unsweetened Cocoa Powder
1/2 tablespoon Heavy Cream
1 tablespoon Sugar-free Chocolate Chips
1 tablespoon chopped Pecans (optional)
1 tablespoon Sugar-free Chocolate Syrup
1 tablespoon Sugar-free Caramel Syrup

1/2 teaspoon ground Cinnamon
Pinch of Allspice
1/2 tablespoon granulated Sugar Substitute
2 tablespoon Butter, melted

For the Tortillas:
In a bowl, mix the flour, cinnamon, and sugar together. Cut in the shortening and mix until crumbs form.  Add the water and mix until all the flour is absorbed. If 1/2 tablespoon isn’t enough, add a little more until you have a pliable dough.

Separate the dough into two balls. Roll each into a circle about 5 to 6 inches in diameter.

Heat a cast iron skillet or griddle until hot. Brush with a little oil, then cook the tortillas, one at a time. The tortilla takes about two minutes for the first side and will lighten as the dough dries out. flip and cook about another minute until done. This time varies with the thickness of the tortilla.

Photo: almond flour pancakes and cinnamon tortillas
Cinnamon tortillas on the left and almond flour pancakes on the right.

For the topping
Preheat oven to 350 degrees (F.)

Mix the Cinnamon, 1/2 tablespoon sugar substitute, and allspice together.

Spread butter over the tortillas on both sides, then sprinkle half the seasonings onto each tortilla and cut them into quarters. Place on a baking sheet and cook until golden brown and crispy, about 10 minutes. Let cool a few minutes.

While the tortillas are cooking, prepare the topping. Mix cream cheese, cocoa powder, sugar substitute, and heavy cream together until thoroughly mixed. Add the chocolate chips and spread evenly over each tortilla chip. Top with a little whipped cream and drizzle caramel and chocolate sauce over the tops.

Makes two servings.

Nutrition Information per serving:
Calories:395 Fat:32.2 g Net Carbs:5.0 g Protein: 15.7 g

To make Cinnamon Almond Flour Pancakes:
1/4 cup Almond Flour
1 Egg
1 tablespoon Ricotta Cheese
1/2 teaspoon Baking Powder
1 tablespoon Sugar
1 teaspoon Cinnamon
1 tablespoon Oil

In a bowl, add the egg, oil, cinnamon and sugar and beat together. Stir in the ricotta cheese until blended. Add the baking powder and almond flour and sit until mixed. Add enough water to make a pourable batter.

Heat skillet or griddle until it is hot and a drop of water skitters across it. Reduce heat to medium high, then spoon in enough batter to make a 5 or 6 inch thin pancake–about half the batter. Cook the pancake until bubbles form and it begins to look dry, then flip and cook the other side. Set aside and cook the second pancake. Let them cool for a few minutes, then cut into quarters to make four wedges.

Preheat oven to 350 degrees (F.)

Mix the Cinnamon, 1/2 tablespoon sugar substitute, and allspice together.

Spread butter over the tortillas on both sides, then sprinkle half the seasonings onto each tortilla and cut them into quarters. Place on a baking sheet and cook until golden brown and crispy, about 10 minutes. Let cool a few minutes.

While the tortillas are cooking, prepare the topping. Mix cream cheese, cocoa powder, sugar substitute, and heavy cream together until thoroughly mixed. Add the chocolate chips and spread evenly over each tortilla wedge. Top with a little whipped cream and drizzle caramel and chocolate sauce over the tops.

Makes two servings.

Nutrition Information per serving:
Calories:395 Fat:32.2 g Net Carbs:5.0 g Protein: 15.7 g

To make Almond Flour Pancakes:

Breakfast & Brunch, Desserts, Recipes

Spring Delightful Strawberry Tea Cake

Photo: Spring Strawberry Cake

Here’s a simple and simply delicious cake that is perfect for a tea or brunch or with coffee in the morning. It’s also great as dessert. It only uses five ingredients and to be honest, when I first saw it I kept wondering where the butter or oil was in it, but it works just fine without it. The original four-ingredient recipe is at Leylita.com.

I adapted it to low carb flours so it isn’t carb-laden. I used a combination of DCC’s Bakesquick, Carbquick, and almond flour. You can use whichever flours you choose. Although the textures may vary, the cake should work with any of them. If you use coconut flour, use 1/2 the amount called for and add an extra egg to get the rise and possibly additional water as the coconut flour gobbles up liquid. Whether you are using all nut flours or soy flour, it’s better to use a combination for both flavor and texture.

Strawberry Tea Cake

Photo: Close up of slice

Easy to make. Try it with fresh cut up peaches also.

1/4 cup plus 1 tablespoon Sugar Substitute
1/2 cup plus 2 tablespoons Low Carb Flour
2 Eggs
1-1/2 cup Fresh Strawberries, quartered
1/2 teaspoon Vanilla Extract

Preheat oven to 400 degrees. Prepare a 6×6-inch baking pan by greasing and flouring with low carb flour. I put a piece of parchment paper on the bottom, which makes it much easier to remove.

In a medium bowl, add the eggs, sugar, and vanilla and whisk or beat with mixer with blended and creamy-looking. Add the flour two or three tablespoons at a time and stir in gently until all is mixed in. The batter will be thick, but if it is too hard to stir, add about a tablespoon of water.

Save a few berries back for the topping and stir the rest into the batter. Top with saved berries. Pour into the prepared baking pan.

Bake 5 minutes at 400 degrees, then reduce heat to 350 degrees and bake another 30 minutes until lightly browned. A toothpick inserted in the middle should come out clean if it is done.

Cool about 10 minutes, then flip it onto a serving plate. You should be able to turn it over or flip it onto a different plate if it seems like it will break if you try to turn it.

Makes six servings.

Nutrition Information per servings:
Calories: 97 Fat: 6.3 g Net Carbs: 4.2 g Protein: 5.7 g

Will you give this recipe a try? You won’t regret it. Post your comments below if you make it.