Low Carb / Sugar Free / Grain Free / Cheesecake Brownies

I am in love with these brownies.  They taste divine, and are good for you too!  All of the ingredients are incredibly easy to find…none of those weird sugar substitutes that you see in most low carbohydrate recipes!  The texture is more like that of cheesecake, so be sure to let them cool completely before you try to remove them from the pan.

Epic Brownie Tower
Epic Brownie Tower

Ingredients

Cheesecake Filling:

8 oz. Cream Cheese, softened

1 Egg

1/2 tsp. Vanilla

2 tsp. Powdered Stevia

Brownie Batter:

1 c. Almond Meal

5 Tb. Cocoa Powder

2 1/2 T. Powdered Stevia

6 Tb. Butter, melted

2 tsp. Vanilla

1/2 c. Greek Yogurt or Sour Cream

2 Eggs, beaten

Method

Preheat oven to 350 degrees.

Butter and dust an 8 x 8 baking dish with cocoa powder.

Dusting with cocoa powder keeps the recipe grain-free!
Dusting with cocoa powder keeps the recipe grain-free!

Melt the butter over low heat.

Mix the cheesecake ingredients in a glass bowl with a hand mixer until smooth.  Set aside.

In a large bowl, mix the Almond Meal, Cocoa, and Powdered Stevia.  Use a fork or whisk to break up any lumps.

Mix in the melted Butter.

Mix in the Vanilla, Yogurt/Sour Cream, and eggs.

Pour brownie batter into the prepared pan.

Pour the cheesecake filling on top, and mix the two batters with a butter knife to form “swirls.”  Be sure to mix them together well.

Bake for 30-35 minutes, until center is set and a toothpick inserted comes out clean.

Cool for at least fifteen minutes before serving.

Store any leftovers in the refrigerator for up to one week.

Updated 9-27-13.

No Sugar Added Apple Crisp

Apple Crisp

I found this amazing recipe at a stevia website.  I made just a few modifications…the recipe had the stevia amounts spot on.  It has the perfect amount of sweetness, and can be served hot or cold as a dessert, breakfast, or anytime snack.  It works with almost any kind of apple too.  I would love to always have some on hand for snacking, but I tend to eat the entire thing as soon as it’s cooled off!

Ingredients

Filling:

7 to 8 c. Peeled, chopped Apples

3 Tb. Lemon Juice

1 tsp. Vanilla

1/2 tsp. Powdered Stevia

2 Tb. Whole Wheat Flour

3 Tb. Almond Butter

1 tsp. Cinnamon

1/4 tsp. Salt

2/3 c. Half and Half

Topping*:

1 c. Rolled Oats

2/3 c. Chopped Pecans

1/4 tsp. Powdered Stevia

3/4 tsp. Liquid Stevia

2 Tb. Melted Butter or Oil

*You may substitute 1 1/2 c. Granola for the topping.

Method

Preheat oven to 350 degrees.

Butter a 9 x 13 inch baking dish.

Place the Apples in a large mixing bowl.  Stir in the Lemon Juice.  Mix the Vanilla, Powdered Stevia, Wheat Flour, Almond Butter, Cinnamon, and Salt into the Apples.

Pour the Half and Half into the bottom of the baking dish.  Spoon in the Apple mixture.

Mix the Oats, Pecans, Powdered Stevia, and Liquid Stevia together in a bowl.  Stir in the melted Butter/Oil.  Spread the topping over the Apples so it is evenly distributed.

Bake for 50 minutes to 1 hour.  If the topping gets done before the Apples, cover dish with foil for the last 15 minutes of baking.

Serve as is, or top with fresh Whipped Cream, Ice Cream, or Whole Fat Greek Yogurt.

Sugar Free Blueberry Muffins

Blueberry Muffins

I call these my Blueberry Ninja Muffins, since I’ve adapted it to be less messy when my children eat them.  I add a blueberry puree’ to the top of the muffins for two reasons: for uniform blueberry flavor (whole blueberries tend to sink to the bottom of the batter), and to trick my children into eating the whole muffin.  They like to pick out the blueberries and eat the rest of the muffin separately.  Talk about a mess!

For approximately 6 GIANT muffins (I use my large muffin tin for this recipe):

Ingredients

2 c. Spelt Flour

1 Tb. Baking Powder

1/2 tsp. Salt

3 Tb. + 1 tsp.  Powdered Stevia

1 egg, beaten

1 c. Half and Half, Whole Milk, Almond Milk

1/2 c. Whole Fat Greek Yogurt

2 tsp. Vanilla

1/4 c. Unsalted Butter, melted (You may sub a flavorless baking oil of your choice)

1 + 1/2 c. Frozen Blueberries

1 tsp. Arrowroot Starch

Method

For the puree’:

Heat 1 c. Frozen Blueberries and 1 tsp. Powdered Stevia over medium high heat.

Mash and stir the blueberries for approximately 5 minutes to reduce liquid.

Add 1 tsp. Arrowroot Starch, and simmer for 1 minute more, stirring constantly.

Remove from heat and allow to cool while mixing the muffin batter.

Muffin Batter:

Preheat the oven to 350 degrees.

Mix the dry ingredients in a large bowl.

In a separate bowl, beat the Eggs and Yogurt together.

Mix in the rest of the wet ingredients (including the Butter).

Add the wet ingredients to the dry, and mix until just blended.

Fold in 1/2 c. Frozen blueberries.

Fill muffin cups 3/4 full.

Spoon approximately 2 tsp. of the Blueberry puree’ on top of the batter in each cup.

Swirl into batter.

Bake for 30-32 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Updated 4/26/13

Pomegranate Yogurt

Pomegranate Yogurt

A fast, healthy snack that satisfies.

Ingredients

Whole fat Greek Yogurt (It’s the fat that satisfies!)

Pomegranate Seeds*

Vanilla Stevia (optional)

*Just crack the pomegranate open and show no mercy (it will look as if you didn’t, anyways).  Empty the seeds in a bowl of cold water to separate the pulp (it will float).  The seeds can be kept refrigerated for 7-10 days in the refrigerator in an airtight container.  I recommend wearing an apron, as it is impossible to avoid the spray of burst berries!

Method

Add the amount of stevia you prefer to the yogurt and mix.  Sprinkle with pomegranate seeds and enjoy!