Strawberry Banana Ice Cream

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Try this healthy alternative to ice cream the next time you’re looking for something sweet!

Ingredients

2 frozen bananas
½ cup frozen strawberries
3 tbsp almond milkas much needed for smooth texture
1 capful strawberry extractoptional
¼ cup chocolate chips

Directions

Process all the ingredients in a food processor (except for the chocolate chips).

Make sure only to add as much almond milk as needed to get a smooth texture. Add little splashes at a time and then process again until you reach the prefect ice cream consistency.

Add the chocolate chips and pulse a few times to break them into smaller bits. (Don’t fully process because that will turn the chips into chocolate dust inside the ice cream!)

Keto Low Carb Pumpkin Cookies

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Did you know that pumpkin is loaded with nutrients that are great for your health and skin? High in carotenoids like beta-carotene, which our bodies turn to Vitamin A, studies have shown that these carotenoids can act as a natural sunblock. They can also help protect skin cells against damage from harmful UV rays. Pumpkin also has a lot of Vitamin C. Your body needs this in order to make collagen which is a protein that keeps your skin and bones strong and healthy. Did you ever think a cookie would be able to provide this many nutrients in such a satisfying way? As your making this delicious recipe, just think about all the health benefits your getting from this winter squash.

Ingredients

For the cookies
¼ cup unsalted butter
½ cup powdered Erythritol
½ cup organic pumpkin puree
1 egg
1 tbsp vanilla extract
3 cups blanched almond flour
2 tsp cinnamon
2 tsp pumpkin spice
½ tsp nutmeguse freshly grated if possible
½ tsp baking powder
¼ tsp sea salt
For the frosting (optional)
6 tbsp powdered Erythritol
¼ cup heavy cream
¼ tsp vanilla extract
¼ tsp pumpkin spice

Directions

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

Grab a large deep bowl and add the butter and Erythritol. Beat until fluffy and fully incorporated.

Add the pumpkin puree, egg and vanilla and beat for 2 to 3 minutes or until blended.

Gently add in the almond flour, cinnamon, nutmeg, pumpkin spice, baking powder and sea salt and mix for another 1 to 2 minutes. Scrap the sides of the bowl and give the mixture one last blend to be sure all ingredients are fully incorporated. (At this time, I like to place a clean kitchen towel over the dough and set in the fridge while I clean up the kitchen. This gives the dough a chance to chill up a bit so when the cookies bake, they don’t become to flat and loose their shape).

Take the bowl of dough out and grab a medium cookie scoop. Scoop balls of dough and release onto your lined cookie sheet about 2 inches apart from each other. You may slightly flatten cookies with the back of a spoon or use the bottom of a drinking glass. Repeat until all cookies are ready for the oven.

Bake cookies for 15-20 Minutes until golden brown.

Next, make the frosting. Use a small bowl and whisk the ingredients until smooth. If too thick, add a teaspoon of cream at a time until you get a spreadable consistency and set aside.

When the cookies are done, take them out of the oven and allow them to cool to room temperature.

Spread a teaspoon of frosting on top of each cookie and spread in a fun pattern (I usually swirl mine). Sprinkle a little cinnamon on top if you’d like and enjoy!

Notes: Since making these, I have been asked to make more than just one batch (trust me, they will fly off the cookie platter before you set it down to serve your guests). Best bet is to double batch these and freeze some for later. That way you have them on hand when anyone needs a pumpkin spice fix!

Pumpkin Apple Bake

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This Pumpkin Apple Bake is the perfect blend of tender pumpkin, sweet apples, and a hint of spice. Ready in under an hour, it’s your go-to dessert for chilly nights! Try it with a scoop of vanilla ice cream for an irresistible treat!

Ingredients

1 cup pumpkin puree
3 eggs
⅔ cup coconut milkor any dairy/alternative milk
1 large ripe banana(the riper, the sweeter tasting)
1 large apple, peeled and diced
1 tsp pumpkin pie spice
1 tsp cinnamon divided
¼ tsp salt
¾ cup chopped almonds
1 tbsp flax seeds

Directions

Preheat oven to 350 degrees. Use non-stick spray to lightly coat an 8×8 pan of your choice and set aside.

In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, ½ cinnamon and salt. Use your hand mixer to fully incorporate all ingredients together.

In a separate bowl, add apples and remainder of cinnamon. Pour the apples into the wet ingredients and incorporate with a large spoon. Evenly pour mixture into pan.

Sprinkle chopped almonds and flax seeds on top and place in the oven.

Bake for 35-40 minutes. Dish will be firm and golden on top.

Remove from oven and let sit for 10 minutes to cool. Serve as you wish and enjoy!

Grilled Peaches Topped with Homemade Vanilla Ice Cream

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If you need a delicious, last-minute dessert for your summer cookout, these grilled peaches a-la-mode make the perfect crowd pleaser. The best part is, peaches are packed with vitamins and minerals.

Ingredients

No machine ice cream
14 oz can sweetened condensed milk
1 ½ cups heavy whipping cream
1 tbsp vanilla extract
salt
ice cubes
Grilled peaches:
4 peachespitted and sliced in half
2 tbsp grapeseed oildivided
½ cup crushed pecans
½ cup honey

Directions

Prepare the ice cream: Mix the condensed milk, vanilla extract, and salt in a large bowl until combined.

In a separate bowl, whip the heavy whipping cream with a hand mixer or stand mixer (or a whisk if you are strong) on medium-high speed until stiff peaks form. Then, gently fold the whipped cream into the condensed milk mixture in the large bowl. Do this in several batches until they are combined. Be careful not to overmix or you will lose the air from the whipped cream.

Pour the mixture into a chilled metal loaf pan (9x5x3), cover it with plastic wrap, and place in the freezer for at least 2 hours.

Grill the peaches: Brush peach slices with oil. Turn your gas grill to medium heat and place the peaches face down on the grill for a few minutes until tender and seared.

To plate, place two peach-halves in a bowl or small plate, and top with a scoop of ice cream. Split the crushed pecans into four portions and sprinkle on top of dessert. Drizzle honey over the plate for a little added sweetness and enjoy!

NOTES: The best peaches to use for grilling are ones that are firm, yet ripe. If too ripe they’ll burn easily due to the sugar content and if too tender, they will come out mushy. If you’re in a rush, grab your favorite ice cream at the store.

Cantaloupe Sorbet

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This is such a light, simple and healthful dessert that cleanses your palate after a delicious meal. It also makes a great poolside treat for all to enjoy!

Ingredients

3 cups cantaloupecut into chunks
2 tbsp lemon juice
2 tbsp honey
mint sprigsoptional for garnish

Directions

Spread the cantaloupe chunks onto a baking sheet covered with parchment paper and place in the freezer for 6-8 hours.

Once fruit is frozen, place in food processor or blender, add the lemon juice to each batch and process until smooth – scrape down the sides when you need to.

The sorbet will have a soft serve texture. If you like it firmer, scoop contents into a bowl and freeze for 20 minutes or so to firm up.

NOTES: When fresh fruits start to over-ripen, chop them up, place in a plastic bag and store in the freezer to make this dessert even faster to make!

Banana Berry Sorbet

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There are times when you need a little something sweet to satisfy those taste buds of yours, but you may not want the added sugars that leave you feeling run down. Seasonal fruit sorbets are the perfect fix, especially during the warmer months.

Ingredients

2 cups mixed berries
2 medium ripe bananassliced
1 tbsp lemon juice
1 tbsp honeyoptional for those that like a sweeter flavor

Directions

Slice bananas and strawberries.

Place all fruit on a plate or cookie sheet, and place in the freezer for 1-2 hours to chill.

Once fruit is frozen, place in food processor or blender in batches (split in half). Add half of the lemon juice to each batch and process until smooth – scrape down the sides when you need to.

The sorbet will have a soft serve texture. If you like it firmer, scoop contents into a bowl and freeze for 20 minutes or so to firm up.

Strawberry Rhubarb Cobbler with Granola

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Sweet, fragrant strawberries, mixed with the tartness of rhubarb, make for this amazing dessert. If you’re lucky enough to have leftovers, mix them into your favorite yogurt the next day for a convenient breakfast parfait to take with you on the go!

Ingredients

Filling:
3 cups fresh strawberriesquartered
3 cups fresh rhurbarbsliced (remove excess strings first)
¼ cup granulated sugar
1 tbsp cornstarch
1 tbsp fresh lemon juice
1 tbsp chia seeds
2 tbsp water
¼ tsp salt
Topping:
½ cup brown sugarlightly packed
⅓ cup old-fashioned oats
2 tbsp flax seeds
½ cup whole-wheat flour
¼ cup buttersoftened

Directions

Preheat the oven to 350 degrees Fahrenheit. Lightly coat 10 individual ramekins with cooking spray.

In a large bowl, add strawberries, rhubarb, sugar, chia seeds, cornstarch, lemon juice, water, and salt. Stir together and let sit for a few minutes.

Prepare the topping in a medium-size bowl. Add brown sugar, oats, flour, flax seeds, and butter. Combine, using a fork or pastry blender until you get a grainy texture. Make sure not to over-combine as it will warm and soften the butter, you want it to remain cold.

Place your filling inside each of the ramekins and finish with crumble topping.

Place all ramekins on a baking sheet and place in the oven for 30-35 Minutes or, until the topping is brown and the filling starts to bubble on the sides of the dish. Cool on a wire rack for about five minutes and serve while still warm.

Optional: Add a dollop of fresh whipped cream on top.

Keto Chocolate Cheesecake

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Valentine’s Day is just around the corner and that means chocolate! With so many people eating healthier, following diets and exercising more, we wanted to share a recipe that offers all an alternative to the heavy rich and creamy cheesecake that is both tasty and decadent. It all starts with cocoa powder. From the crust to the filling, you may have to hide a piece before it’s all gone!

Ingredients

Crust:
1 ¾ cups blanched almond flour
4 tbsp cocoa powder
3 tbsp monk fruit erythritol blend
⅓ cup butter melted
1 tbsp vanilla extract
Filling:
8 oz unsweetened baking chocolate
24 oz cream cheesesoftened at room temperature
1 ¼ cups powdered monk fruit sweetener
1 tbsp vanilla extract

Directions

Crust:

In a large bowl, stir almond flour, cocoa powder and erythritol.

In a small bowl, stir melted butter and vanilla together. Add to dry mixture. Stir until the mixture sticks to the back of the spoon or spatula. It should be crumbly, but sticky enough when pressed together.

Line the bottom of a 9-inch springform pan with parchment paper. Press the crust into the bottom of the pan. Chill while preparing the filling.

Filling:

Melt the unsweetened chocolate in the microwave or use a double boiler on the stove, stirring occasionally. Be careful not to overheat, especially in the microwave. The chocolate can burn, and you’ll have to start over. Set aside and cool.

Use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fully incorporated and fluffy.

Once the chocolate has cooled, beat into the cream mixture at medium-low speed.

Transfer the filling to the crust and use a spatula to smooth it over the top. Place in refrigerator for 2-3 hours, until set.

NOTES: When it’s time to serve, add sliced fresh strawberries on top.

Keto–Friendly Walnut Fudge Brownies

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There is something exciting about baking homemade treats and giving them away to friends and family! Made from only a few ingredients, these keto friendly brownies are baked with love and are a great addition to your recipe collection.

Ingredients

¾ cup unsalted butter
4 oz unsweetened baker’s chocolate
¾ cup blanched almond flour
⅔ cup erythritol
3 tbsp cocoa powder
2 eggsroom temperature
1 tsp vanilla extract
½ cup walnutschopped

Directions

Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 pan with parchment paper (make sure the edges hang over the sides).

Melt the butter and chocolate together in a double boiler. Stir until smooth. Remove from heat.

Add vanilla and stir.

Add the almond flour, erythritol, cocoa powder (reserve 1 tbsp. for garnish), salt (to taste), and eggs. Stir together until uniform. Add chopped walnuts. The batter may look slightly grainy.

Transfer the batter to the lined pan and smooth the top with a spatula.

Bake for about 12-18 Minutes, until an inserted toothpick comes out almost clean (you want to slightly under bake).

Cool completely before cutting. Place the remainder of the cocoa powder in a fine sifter and dust the brownies before removing them from the pan.

Plate brownies and serve.

NOTES: If you are making these as gifts, double batch this and cool completely. Place 3-4 in a clear cookie bag or decorative tin and add bow. To personalize the gift, you can create recipe cards and a cute little message.

Pumpkin Gingerbread

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Did someone say pumpkin and gingerbread in the same sentence? That’s right, this combination offers a healthy twist that includes a good source of fiber and tons of nutrients.

Ingredients

1 egg
2 ½ tbsp canola oilyou can use applesauce instead
¼ cup molasses
¼ cup brown sugar
2 tbsp almond milk
⅓ cup canned pumpkin
1 cup flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp grated gingerif using powdered ginger, measure 1/2 tsp

Directions

In a medium bowl, beat egg and oil until combined.

Add milk, brown sugar, molasses, and pumpkin and beat with hand mixer until well combined and set aside.

In separate bowl sift flour, baking powder, baking soda, cinnamon, and ginger. Add to wet ingredients and slowly add flour, incorporating dry ingredients slowly.

Use hand mixer to fully incorporate ingredients until smooth.

Grab a loaf pan, 6.25” x 3.75” and spray with cooking spray.

Bake at 350 degrees for 40-45 Minutes. Check around the 30 minute mark to make sure everything looks good and the loaf is stiffening up. Continue baking and checking with a toothpick tester until it comes out clean.

NOTES: Double or triple the recipe and use cupcake tins and substitute the canola oil with apple sauce and add ½ tsp. of pumpkin spice seasoning. Once cool, you can label a large Ziplock bag and fill with the cupcakes. They make a great grab-and-go snack or breakfast option.