dairy free

Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)

Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)
 
 
Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)
Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)
Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)
Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)
Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)

Vegan Keto Peanut Butter Cup Ice Cream Recipe

Ingredients:

Peanut Butter Cups:

  • 1 cup chocolate chips

  • 1 Tbsp coconut oil

  • 1/2 cup natural peanut butter

  • 1/4 cup almond flour

  • monkfruit, sweeten to taste (or coconut sugar fore refined sugar-free)

  • 1/2 tsp vanilla extract

  • pinch of sea salt

Ice Cream:


For those of you asking, click here to see the Ice Cream Maker that I use.
It works amazing and it’s only $42! I was hesitant about getting one at first but I honestly use it about 2-3 times per week!

Directions:

For the peanut butter cups:

  1. Add the chocolate chips and coconut oil to a small pot and heat on low. Melt together completely. Continue to stir to prevent burning. Once melted, remove from heat.

  2. Using six ramekins or six muffin liners inside of a muffin pan, add enough of the melted chocolate to fill the bottoms. Rotate each of them around to cover the bottom and bring the chocolate slightly up the sides. Place them in the freezer to harden for at least 15 minutes.

  3. For the filling, add the almond flour, monk fruit or other sweetener of choice, vanilla extract, and sea salt to a small bowl and mix. Then add the natural peanut butter and stir together until combined.

  4. Once the chocolate bottoms have hardened, evenly distribute the peanut butter filling amongst all of the ramekins. Spread the filling so it is flat and covers the bottom chocolate layer.

  5. Pour the remaining melted chocolate on the top of the filling in each dish. Make sure you pour enough to cover the tops completely. Top with a sprinkle of sea salt if desired. Place in the freezer to harden for at least 15 more minutes. While the peanut butter cups are firming up, follow the directions below to make the ice cream.

For the ice cream:

  1. Make sure your ice cream machine bowl has been in the freezer at least overnight. If you do not have an ice cream maker, see notes*

  2. Add all of the ingredients for the ice cream to a blender and blend together for 10-15 seconds until creamy. Assemble your ice cream maker and turn it on. While running, pour the ice cream mixture into the ice cream maker bowl. Let it churn until the ice cream is frozen enough to stop moving. The time it takes will depend on your ice cream maker. Mine typically takes about 25 minutes.

  3. Once the ice cream stops moving, it should be like soft serve consistency. Turn off the ice cream maker and scoop out all of the ice cream into a sealed container.

  4. Remove the peanut butter cups from the freezer and remove them from the muffin liners or ramekins. Chop them up into chunks and evenly stir them throughout the ice cream.

  5. Place ice cream in the freezer to firm up for about 2 hours. If you leave it longer than two hours, it will get firm, so just make sure to set it out on the counter to unthaw for about 20 minutes or microwave for 10-20 seconds before eating.

  6. Serve and enjoy!

Notes:
*If you do not have an ice cream maker, simply make the ice cream mixture in the blender as described above but instead of putting it into an ice cream maker, poor it into a gallon size ziplock bag (or multiple smaller ziplocks). Remove as much air as possible from the bag and seal it shut. Place it in the freezer to freeze solid. Once frozen, take the bag out of the freezer and break it up into large chunks and then poor the chunks into a food processor. Turn on the food processor and blend until creamy like soft serve. Poor the soft ice cream into a dish (I use a bread pan size) and put back into the freezer to firm up for about 1-3 hours. If it gets too frozen, set it out to thaw for about 20 minutes or put it in the microwave for 10-20 seconds. If you do not have a food processor, you can simply poor the ice cream mixture from the blender straight into your dish to freeze but you will have to stir it every 15-20 minutes (make sure that you’re scooping in a way to let air into the ice cream) until it firms up and is the consistency of traditional ice cream).

Vegan Keto Vanilla Ice Cream | sugar free, dairy free, low carb, gluten free

I use to be intimidated by making homemade ice cream because I thought it was super complicated, but it’s honestly so easy! This sugar free vanilla ice cream is creamy, rich and so smooth! It’s extremely simple to make and it’s perfect for on top of desserts, for ice cream sundaes or for eating by itself! It’s also dairy free, gluten free and low carb! Plus, you can be confident that you’re only using clean ingredients and not consuming any chemicals or additives that most store-bought ice cream has. If you’re trying to eat healthier but you miss your ice cream, this is the perfect recipe for you!

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Vegan Keto Vanilla Ice Cream
8 servings

For those who are curious, click here for the ice cream maker I use! I was hesitant about buying an ice cream maker at first because I thought it would be difficult/confusing to use and I wondered if I would use it enough, but let me reassure you that it’s extremely easy to use and I use it multiple times per week. It’s one of my favorite purchases I’ve ever made!


Ingredients:

• 2 (14oz) cans full-fat coconut milk

• 1/2 cup soaked raw cashews

• 1/2 cup granulated monkfruit (or other sweetener of choice)

• 2 tsp vanilla extract

• 1 vanilla bean, sliced and scraped (or vanilla bean paste or vanilla bean powder)

• Pinch of sea salt


Directions:

  1. Make sure your ice cream machine bowl has been in the freezer at least overnight. Also, place your cashews in water to soak overnight. If you forget to soak your cashews, simply boil them in some water until soft and then drain and let cool. 

  2. Pour 1 can of coconut milk and the soaked cashews into a blender and blend until creamy. Add the remaining ingredients and blend just for a few pulses until combined. 

  3. Assemble your ice cream maker and turn it on. While running, pour the ice cream mixture into the ice cream maker bowl. Let it churn until the ice cream is frozen enough to stop moving. The time it takes will depend on your ice cream maker. Mine typically takes about 25 minutes.

  4. Once the ice cream stops moving, it should be like soft serve consistency. Turn off the ice cream maker and scoop out all of the ice cream into a sealed container. Place in the freezer to firm up for about 2 hours. If you leave it longer than two hours, it will get firm, so just make sure to set it out on the counter to unthaw for about 20 minutes before eating.

  5. Serve and enjoy!

Nutrition Facts per serving (two scoops):
calories: 140kcals 
net carbs: 4g
sugar: 2g
fat: 14g
protein: 2g

Chocolate Chip Peanut Butter Blondies | sugar free, dairy free, gluten free, low carb & keto

Anything that has chocolate and peanut butter is my idea of the dream dessert! Am I right?! This easy recipe for my healthy Chocolate Chip Peanut Butter Blondies is going to have you hooked! They are perfectly moist and gooey on the inside but are thick like a brownie. They are sugar free, dairy free, gluten free, low carb & keto!

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Servings: 16 large blondies
Difficulty Level: Easy

Preparation time: 10 minutes
Baking time: 20-25 minutes

INGREDIENTS

Dry:
• 3/4 cup almond flour (spooned and leveled)
• 3/4 cup granulated monkfruit (or coconut sugar for refined sugar-free)
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Wet:
• 1 cup natural peanut butter
• 1/4 cup monkfruit maple syrup (or pure maple syrup for refined sugar-free)
• 1 Tbsp almond milk (or other milk of choice)
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Add-in:
• 1/2 cup chocolate chips (I use Lily’s sugar-free & dairy-free chocolate chips)

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a large bowl, beat together the maple syrup, nut milk, vanilla extract and eggs. Add in the granulated monk fruit and beat until well combined. Next beat in the almond flour, baking soda and sea salt.

4. Add the peanut butter to the bowl and stir in by hand using a spoon. Do not use an electric beater to mix in the peanut butter because this will make the oil to separate from the peanut butter. Add in the chocolate chips and stir by hand.

5. Add the mixture to an 8”x 8” baking dish. Spread out evenly into the pan. Sprinkle more chocolate chips on top if you would like!

6. Place the pan into the preheated oven and bake for 25-35 minutes. Don’t let the edges get too brown. The middle will still be gooey and soft but will firm up when it cools. Remove from the oven and let cool. If you want to speed up the cooling process (because you can’t wait, like me haha) you can set the slightly cooled pan into the fridge or freezer on top of a hot pad. Once cooled completely, cut into squares and enjoy!


Nutrition Facts per large blondie:
calories: 97kcals 
net carbs: 2g
sugar: 0g
fat: 8g
protein: 4g

Also, I was going to let you guys know that I’m going to be doing the 21-day No Sugar Added challenge that Lily’s Sweets (a.k.a. my favorite chocolate brand!) is doing starting on January 21st! Click here to sign up!

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Soft & Chewy Thumbprint Sugar Cookies filled with Cream "Cheese" Frosting | Sugar-free, Keto, Dairy-free, Gluten-free, Low Carb, Paleo

These thumbprint sugar cookies are perfectly soft and chewy and are filled with a delicious dairy-free cream “cheese” frosting! I gave one of them to my husband to try and he said asked for the whole plate haha! They’re super easy to make and they’re also sugar free, gluten free, dairy free, low carb, Keto & Paleo! Enjoy!

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Servings: 24 cookies
Difficulty Level: Easy

Preparation time: 40 minutes (includes chilling)
Baking time: 8-12 minutes

INGREDIENTS

Cookies:
3/4 cup coconut oil, softened
3/4 cup golden monkfruit (or coconut sugar for refined sugar-free)
1 large egg, room temperature
1 + 1/2 tsp vanilla extract
1 tsp almond extract
2 + 3/4 cups almond flour (spooned and leveled)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp seat salt (I use Himalayan sea salt)

Frosting:
1 1/4 cup powdered monkfruit (or 1 cup granulated monkfruit blended into powder)
1 8oz container dairy-free cream cheese
5 Tbsp coconut oil, solid
3/4 tsp almond extract
1/4 tsp sea salt, to taste (I use Himalayan sea salt

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a large bowl, cream together the softened coconut oil and monkfruit for about two minutes until fluffy. Beat in the egg, vanilla and almond extract for another minute.

3. In a medium bowl, mix the almond flour, baking soda, baking powder and sea salt together. Gradually add the dry mixture to the creamed mixture in the large bowl while beating. Combine well.

4. Place the dough in the fridge to chill for about 30 minutes.

5. While the dough is chilling, use another bowl to cream together the frosting ingredients in a food processor until smooth. Place in the fridge to chill. See notes if you don’t have a food processor*

6. Once the dough has chilled, use a small cookie scooper to scoop the dough onto a baking sheet that is lined with parchment paper. Scoop eight cookies per baking sheet. Roll each scoop into a round ball using your hands, place the dough back onto the pan and press an indent into the middle of the cookies using your thumb. Place in the preheated oven and bake for 8-10 minutes. 

7. Remove the cookies from the oven and allow them to cool completely. Once the cookies have cooled, fill the indents with cream “cheese” frosting and enjoy!

Notes:
* Using a food processor will result in the creamiest frosting, but if you do not have one you can can use an electric mixer. To avoid clumping, make sure the cream cheese is room temperature and beat it together with the powdered monkfruit until combined. Then add the coconut oil (melted, since you’re using an electric mixer), almond extract and sea salt. It will be runny, so you will need to let it chill in the fridge longer than if you using the food processor.


Nutrition Facts per cookie:
calories: 115 kcals 
net carbs: 1g
sugar: 1g
fat: 11g
protein: 3g

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Soft Gingerbread Cookies with Cream "Cheese" Frosting | Sugar-free, Keto, Dairy-free, Gluten-free, Low Carb, Paleo

These frosted soft gingerbread cookies are the perfect thing to get you in the mood for the holidays! They are so delicious that you would never know they are gluten-free, dairy-free and sugar-free. Made with all natural ingredients and no artificial sweeteners, you can eat as many as you want! They are low carb, diabetic friendly, Paleo and Keto diet approved!

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Servings: 35 cookies
Preparation time: 20 minutes
Baking time: 10-12 minutes

INGREDIENTS

Cookies:
3/4 cup coconut oil, softened
1 cup golden monkfruit (sub with coconut sugar for non-sugar free)
1/4 cup monkfruit maple syrup (sub with honey or pure maple syrup for refined sugar-free)
1 large egg, room temperature
3 cups almond flour
3 tsp ground ginger
1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp ground cloves)
1 tsp baking soda
1/4 tsp sea salt (I use Himalayan sea salt)
3 tsp coffee extract (this is optional but it adds the dark color and a rich flavor)

Frosting:
1 1/4 cup powdered monkfruit (sub with 1 cup granulated monkfruit blended into powder)
1 8oz container dairy-free cream cheese (or regular cream cheese for non-dairy free)
5 Tbsp coconut oil, solid
3/4 tsp almond extract
1/4 tsp sea salt, to taste (I use Himalayan sea salt)

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a large bowl, cream together the softened coconut oil and sugar for about two minutes until fluffy. Beat in the egg and maple syrup for another minute.

3. In a medium bowl, mix the almond flour, ginger, pumpkin pie spice, baking soda and sea salt together. Gradually add the dry mixture to the creamed mixture in the large bowl while beating. Combine well.

4. Place the dough in the fridge to chill for about 15 minutes. Don’t skip this step or the cookies will spread too much during baking.

5. While the dough is chilling, use another bowl to cream together the frosting ingredients in a food processor until smooth. Place in the fridge to chill. See notes if you don’t have a food processor*

6. Once the dough has chilled, use a small cookie scooper to scoop the dough onto a baking sheet that is lined with parchment paper. If you left the dough in the fridge for too long and it firmed up too much, let it sit out at room temperature for a few minutes. Scoop eight cookies per baking sheet. Roll each scoop into a round ball using your hands and flatten just slightly. Place in the preheated oven and bake for 10-12 minutes. 

7. Remove the cookies from the oven and allow them to cool (they will be very soft). Once the cookies have cooled, frost them generously and enjoy!

Notes:
* Using a food processor will result in the creamiest frosting, but if you do not have one you can can use an electric mixer. To avoid clumping, make sure the cream cheese is room temperature and beat it together with the powdered monkfruit until combined. Then add the coconut oil (melted, since you’re using an electric mixer), almond extract and sea salt. It will be runny, so you will need to let it chill in the fridge longer than if you using the food processor.


Nutrition Facts per cookie:
calories: 130kcals
net carbs: 1g
sugar: 0g
fat: 10g
protein: 2g

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