DESSERTS & SWEETS

PEACH AND ALMOND TEMTATION

6 servings

2 cups diced peaches

1 cup diced strawberries

45 gr almond flour

6 tbsp stevia powder

3 tbsp (90 gr) Greek yogurt

3 tbsp (90 gr) unsweetened almond milk

3 eggs

3 tbsp sliced almonds

Preheat the oven to 350º F. with the oven tray where they are going to be put.

Divide the peaches and strawberries into 6 ramekins (up to ¾).

In a bowl mix the flour, stevia, yogurt, milk and eggs. Stir well. Pour this mixture, distributing evenly between the ramekins with the fruit.

Place them in the oven tray and bake for about 12-15 minutes, or until set. Then move up the tray to grill for a little while to brown the almonds.

Remove from the oven and serve warm or cold.

Per serving

Cal: 152.7 P: 8.1 F: 8.2 Cb: 12.3

CHOCOLATE TEMTATION

20 portions

4 eggs at room temperature

300 ml canned unsweetened coconut milk

1 tbsp vanilla extract

70 gr unsweetened cocoa powder,

3 tbsp coconut flour

¼ tsp sea salt

8 tbsp powdered stevia or to taste

1 tsp baking powder

Preheat oven to 325º F. Grease a 9- inch pie mold with coconut oil and flour with coconut flour.

In a bowl beat the eggs, coconut milk and vanilla with a hand mixer. Add gradually the cocoa powder sifting it in a strainer and mix until well combined.

Add the coconut flour, salt, stevia and baking powder, and continue beating until well mixed.

Pour the mixture into the mold and bake for 25 to 30 minutes or until a toothpick comes out dry.

Cool 1 hour before unmold.

Per portion

Cal: 67.4 P: 2.7 F: 5.4 Cb: 2.7

COCONUT CONDENSED MILK

1 cup (11 tbsp app)

400 ml unsweetened coconut milk or cream
¼ cup stevia powder

In a small saucepan, heat the coconut milk over medium heat until it boils.

Then lower the heat and add the stevia. Stir until the mixture thickens and reduces by half, about 30 minutes.

Once cool, refrigerate. If it is very thick you can warm it or add a little water.

Per serving (2 tbsp = 36 gr)
Cal: 64.4 P: 0.3 F: 6.6 Cb: 0.9

APRICOT TART

12 servings

DOUGH

2 cups almond flour

2 tbsp coconut oil

1 tbsp stevia or to taste

½ tsp sea salt

1 egg

FILLING

500 ml almond milk

2 tsp vanilla extract

1 lemon peel

2 egg yolks

4 tbsp powdered stevia or to taste

10 gr unflavored gelatin and ¼ cup water

10 ripe apricots

Pour the gelatin sprinkling as shower in ¼ cup of water and let it hydrate for 10 minutes. Set aside.

In a pot over medium heat add the milk, vanilla and lemon peel, and heat avoiding boil and stir with a wooden spoon. Take off the heat and remove the lemon peel.

In a medium bowl, beat the egg yolks with the stevia powder until well combined. Now add the hot milk in a thin stream over the yolks whisking constantly to prevent them from curdling.

Now pour this mixture back to the pot and heat slowly over low heat for about 5 minutes. (Do not boil). Then remove from heat and keep stirring for another minute.

Heat the gelatin in the microwave for 10 to 15 seconds to melt. Pour into the cream and stir with the hand mixer to avoid lumps.

Transfer to a glass container and cover with plastic wrap to prevent a hard coating.

Once cold refrigerate for consistency.

Preheat the oven to 350° F. In a bowl sift the flour and salt. Add coconut oil, stevia and egg, mix well.

Transfer dough to 9-inch-diameter tart pan with removable bottom previously greased with coconut oil. Using fingertips, press dough evenly onto sides and bottom of pan and prick it with a fork. Bake for about 7 - 8 minutes. Set aside.

Slice apricots (or you can halve). Now add the cold custard on top the cooked dough and arrange the sliced apricots in circle.

* If you are not going to eat now, and to prevent the apricots from darkening, hydrate for 10 minutes 1 sachet of unflavored gelatin in ½ cup of water. Then melt in the microwave for 10-15 seconds and add 1 tablespoon of stevia powder. Let cool slightly and then brush the fruit. Refrigerate.

Per serving

Cal: 155.4 P: 5.1 G: 12.6 Cb: 7.4

MERINGUE COOKIES

40 portions

3 egg whites at room temperature

5 tbsp stevia powder

1 pinch of salt

½ tsp cream of tartar

7 gr unflavored gelatin

6 tbsp tap water

Preheat oven to 230º F. Line a cookie sheet with parchment paper.

In a cup place the water and add the gelatin as rain. Let hydrate 10 minutes. Set aside.

In a bowl add the egg whites, salt and lemon juice. Beat with an electric mixer until it has consistency and begin to add the stevia little by little. When finish, microwave for 10 to 15 seconds to melt the gelatin. Pour slowly to meringue while beating a few more minutes.

Pour the meringue into a pastry bag and make meringues on the cookie sheet, 2 cm apart. Bake for 50 minutes. Turn off the oven keep inside for an hour. Then take meringue cookies out and wait until they are completely cold to take them off the cookie sheet.

40 portions Cal: 51 P: 10.8 F: 0 Cb: 0

BLUEBERRY MINI TARTS

6 servings

100 gr coconut flour

½ tbsp stevia powder

1 gr xanthan gum

zest of 1 lemon

1 tsp vanilla essence

2 eggs beaten

1/3 cup coconut oil

FILLING

240 gr blueberries

3 tbsp stevia powder or to taste

4 tbsp water divided

½ tsp unflavored gelatin

Place 6 paper mini cupcake liners on individual metal, glass or silicone cupcake liners.

In a bowl mix the flour, stevia and xanthan gum, and stir. Add lemon zest, vanilla essence and eggs. Now add the oil. Stir to form the dough.

Preheat the oven to 355º F.

Line the molds with the dough and bake for about 7- 8 minutes. Take out and set aside. When they are cold take out the paper mold.

In a small container add 2 tablespoons of water and drop the gelatin in the form of rain. Let it rest for 10 minutes.

In a pot over low heat add the 2 remaining spoons of water, the blueberries and the stevia, cook until they take a little consistency, about 5 minutes. Take off the fire. Melt the gelatin for 10 seconds in the microwave and pour it into the pot. Stir. Chill and distribute into the cups.

Note:

Xanthan gum gives gluten-free flours elasticity, prevents the dough from cracking and is easier to work with. The proportion is 5 gr for every 500 gr of gluten-free flour.

Per portion:

Cal: 245.3 P: 6.1 F: 18.8 Cb: 16.4

LEMON PIE

10 servings

DOUGH
2 cups sifted almond flour
2 tbsp coconut oil
1 tbsp stevia powder or to taste
¼ tsp sea salt
1 egg
FILLING
250 gr cottage cheese
250 plain unsweetened non-fat Greek yogurt
4 tbsp stevia or to taste
½ cup lemon juice or to taste
MERINGUE
3 egg whites at room temperature
7 tbsp stevia powder
1 pinch of sea salt
½ tsp cream of tartar or lemon juice
7 gr unflavored gelatin
6 tbsp tap water

Preheat oven to 350ºF.

In a bowl add the flour, stevia and salt. Add the coconut oil and the egg, mix well.
Transfer dough to a round removable bottom cake pan of 24 cm in diameter (previously greased), placing it at the bottom and on the sides. Prick the dough with a fork so it doesn't puff. Bake for about 8-10 minutes. Set aside.

In a bowl place cottage cheese, yogurt and stevia. Mix with an immersion blender to combined. Add lemon juice little by little to fully integrate it. Set aside in refrigerator.

In a cup place the water and add the gelatin as rain. Let hydrate 10 minutes. Set aside.

In a bowl add the egg whites, salt and lemon juice. Beat with an electric mixer until it has consistency and begin to add the stevia little by little. When finish, microwave for 10 to 15 seconds to melt the gelatin. Pour slowly to meringue while beating a few more minutes.

Add the filling to the dough, then cover with meringue. Grill in oven 2 minutes, just to get golden.

Per serving: 75 gr app
Cal: 219.2 P: 12 F: 15.5 Cb: 7

COCONUT TART

12 portions

DOUGH

1 cup Coconut Flour (90 gr)

2 eggs

1/3 cup coconut oil melted

½ tbsp powdered stevia

FILLING

250 gr unsweetened non-fat plain Greek yogurt

250 ml unsweetened coconut milk

1 tbsp lemon juice

1 tsp coconut essence (optional)

3 tbsp powdered stevia or to taste

3 beaten egg whites

1 tbsp shredded coconut

zest of ½ lemon

Preheat oven 355º F. Grease a 18-20 cm, removable bottom tart pan with coconut oil.

In a bowl add the coconut flour, eggs, coconut oil and stevia. Combine and continue with your hands, it will form a crumbly dough. Spread the dough on the tart pan, pressing it.

In a bowl, pour the yogurt, coconut milk, lemon juice, coconut essence, stevia and the beaten egg whites. Mix with a whisk.

Pour the filling over the tart crust and bake for 20 minutes or until filling is set. Once cool refrigerate.

When serving, add the grated coconut and the lemon zest on top.

Per serving:

Cal: 179.9 P: 6.3 F: 14.9 Cb: 7.8

MINI CHEESECAKES

4 servings

60 gr chopped walnuts

½ tbsp melted ghee or coconut oil

½ tsp powdered stevia or to taste

90 gr low fat ricotta

90 gr natural greek yogurt non-fat unsweetened

1 tsp powdered stevia or to taste

1 ½ tsp vanilla extract or to taste

½ cup mix berries

In a small bowl place the walnuts, add ghee and stevia and stir to mix.

Distribute the nut mix among 4 small glasses or ramekins, pressing it to the bottom of each glass. Set aside.

In a bowl mix in ricotta, yogurt, stevia and vanilla and mix with an immersion mixer until well combined.

Distribute the filling among the glasses. Cover and refrigerate 1 hour.

When ready to serve place berries on top.

Per serving

Cal: 157.1 P: 7.2 F: 10.9 Cb: 6.1

CARROT CAKE

12 servings

60 ml melted coconut oil
½ cup powdered stevia or to taste
5 eggs
100 ml unsweetened almond milk
1 tbsp orange zest
300 gr almond flour
1 ½ tsp baking powder
2 tsp baking soda
1 tsp ground nutmeg
½ tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp. vanilla extract
½ tsp sea salt
300 gr shredded carrots
¼ cup chopped walnuts

Preheat oven to 350° F. Grease a 23 cm round cake pan with coconut oil, then dust with almond flour, tapping out excess.

In a bowl mix in all ingredients in same order stirring in each adding to combine.

Pour the mix to the cake pan and bake 45 minutes or until a toothpick comes out dry. Let cool 30 minutes before unmold.

Once cool you can frost it using the recipe in Recipe Book: “Yogurt frosting for cupcakes and cakes”.

Per serving without frosting
Cal: 253.5 P: 8.8 F: 22.5 Cb: 8.5

Per serving with frosting
Cal: 283.2 P. 12.3 F: 22.5 Cb: 11.4

YOGURT FROSTING FOR CUPCAKES AND CAKES

12 servings

400 gr unsweetened non-fat plain Greek yogurt

1 tbsp vanilla extract

3 tbsp stevia or to taste

In a bowl place a strainer and pour the yogurt. Cover with plastic wrap and refrigerate for about 3 hours to drain water.

Then pour the yogurt into a bowl, add the vanilla and stevia. Beat with an electric mixer for about 3 minutes or until thickened.

Store the frosting in the refrigerator until ready to use. Apply with a spatula or pastry bag on the cake or cupcakes.

1 serving

Cal: 29.7 P: 3.5 F: 0 Cb: 2.9

COCONUT MACAROONS

12 servings

2 eggs
1 tbsp melted coconut oil
2 tbsp powder stevia or to taste
1 tsp vanilla essence
1 ½ cup unsweetened shredded coconut (120 gr)

Preheat the oven to 350º F. Prepare a baking sheet with parchment paper.

In a bowl beat the eggs with the oil, stevia and vanilla essence. Add the coconut and mix well.

With the help of a spoon, pour the mixture into the tray to shape the macaroons. Repeat with the rest of the mixture.

Place in the oven for about 12 minutes or until they begin to brown. Remove the tray and let cool for about 15 minutes.

Per serving
Cal: 88 P: 1.8 F: 8 Cb: 2.7

BANANA CAKE

12 servings

1 1/3 cup almond flour

1 ½ tsp baking powder

2 tbsp stevia powder or to taste

3 ripe bananas

4 tbsp ghee or coconut oil

1 tsp vanilla essence

2 eggs at room temperature

¼ cup dark chocolate chips

¼ cup chopped walnuts

Preheat the oven to 355º F.

In a bowl add the almond flour, baking powder, stevia to taste (it will depend on how sweet the bananas are), stir and reserve.

In another bowl, grind the bananas with a fork. Then add the ghee, vanilla essence and the eggs. Stir well and pour into the almond flour mixture, combining with wrapping movements until everything is integrated.

Add the chocolate chips and chopped nuts (set aside 1 tablespoon each for garnish). Mix again with wrapping movements.

Pour the preparation into a medium-sized rectangular mold previously greased with a little coconut oil or baking paper. Garnish with the remaining chocolate chips and nuts.

Bake 40 minutes or until toothpick inserted comes out dry. Take out and cool before unmolding.

Per serving

Cal: 173.3 P: 4.5 F: 13.2 Cb: 10.8

CHOCOLATE BANANA SUSHIS

SUSHI DE PLATANO CON CHOCOLATE Y PISTACHO

2 servings

1 banana

¼ cup black chocolate 72% cacao, melted

3 tbsp roasted pistachios, finely chopped (or walnuts)

Peel the banana and stick a toothpick at both ends, so it's easier to hold it while you cover it with chocolate.

Melt the chocolate in microwave. Cover the banana with melted chocolate, then sprinkle with chopped pistachios.

Put it in the freezer for a couple of minutes, to allow the chocolate to set.

Once the chocolate is hard enough, cut the banana into bite-sized sushi pieces with a sharp knife. Enjoy!

Per serving:

Cal: 194.2 P: 3.9 F: 12.7 Cb: 23.8

CARROT AND OAT MUFFINS

6 servings

3 tbsp oat flour
2 tbsp whole oats
2 eggs
¼ cup chopped nuts
1 cup grated carrot
1 tsp baking powder
1 tsp vanilla essence
stevia to taste

Preheat the oven to 400ºF
Mix in everything in the juicer and grind, or mix in a bowl and stir well. Transfer to cupcake tins.
Bake for 15 to 20 minutes.

Per serving
Cal: 88.5 P: 4.1 F: 5.3 Cb: 6.8

BROWNIES

4 servings

1 mashed banana

35 gr peanut or almond butter

25 gr unsweetened cocoa powder

Sauce:

5 gr unsweetened cocoa powder

1 tbsp protein whey

¼ glass water or as needed

Preheat the oven to 350º F.

In a bowl mix banana, butter and cocoa. Mix well and pour the mixture into a square oven dish. Bake for 20 minutes or until a toothpick inserted is dry.

While in the oven, prepare the sauce. In a small bowl mix cocoa with protein and add water little by little until achieving the desired consistency.

Remove the brownie from the oven and cool slightly. Then unmold and cut into squares. Place on a plate and poured the sauce over them.

Per serving

Cal: 117.5 P: 7.5 F: 5.8 Cb: 10.9