DESSERTS & SWEETS

20 servings

2 cups of ground hazelnut
½ to ¾ cup stevia powder
Zest of 1 orange
1 tbsp grated ginger
200 gr ghee at room temperature
6 eggs
250 gr dark chocolate
To soak:
1½ tbsp stevia
4 tablespoons water
To cover:
250 gr dark chocolate
125 gr ghee at room temperature

Preheat oven at 360ºF. Line the base of a 22 or 24 cm diameter removable round pan with parchment paper.

In a bowl add the stevia, ghee, zest and ginger. Mix well. Add the eggs one at a time, incorporating well each time. Melt the chocolate in the microwave according to the instructions of the product, or in a water bath and add it to the previous mixture. Add hazelnuts. Stir well. Pour over the pan and bake for 45 minutes, or until a stick comes out dry. Let cool.

Once warm, prick the surface with a fork and add the stevia and water mixture with a spoon or brush.

Melt the chocolate, then add the ghee and mix well. Once it has cooled a little and it is firmer, spread over the cake covering it completely.

Per portion:
Cal: 305.8 P: 7.5 F: 155.2 Cb: 19.2

10 servings

DOUGH
2 cups almond flour
2 tbsp coconut oil
1 tbsp stevia or to taste
½ tsp salt
1 egg
FILLING
1 lb cottage cheese
1 unsweetened natural Greek yogurt
2 tsp vanilla extract or to taste
2 tbsp stevia or to taste
1 – 2 mangoes (depends on size)

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. Using fingertips, press dough evenly onto sides and bottom of pan and prick it with a fork. Bake for about 10-12 minutes.

Peel and slice the mango. Place the cottage cheese, yogurt, vanilla and stevia in a bowl. Stir well.

Pour the cottage cheese mixture on the dough and place the mango slices on top. Bake about 5 more minutes.

1 serving
Cal: 213.1 - P: 13 - F: 12 - Cb: 13

10 servings

Dough

2 cups almond flour

2 tbsp coconut oil

1 tbsp stevia or to taste

½ tsp 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

500 gr ripe peaches

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. Using fingertips, press dough evenly onto sides and bottom of pan and prick it with a fork. Bake for about 10-12 minutes.

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.

Peel and slice peaches. Now add the custard on top the cooked dough and arrange the peaches in circle. If you are not going to eat it immediately, to prevent peaches from darkening you can dissolve 1 sachet of unflavored gellatin in a little hot water and brush them.

Per serving: 100 gr aprox

Cal: 196.1 P: 6.3    F: 15.1 Cb: 11

1 cup whole oats
1 cup ground ripe banana
1 teaspoon vanilla
½ cup chocolate chips 

Preheat the oven to 356ºF. Line a baking sheet with parchment paper.
Place the oat in a processor and pulse once or twice to leave it semi whole. In a bowl place the oatmeal with the banana and vanilla, and mix well.
Add the chocolate chips and mix.
Form the cookies with the help of an ice cream spoon and place them on the baking sheet, leave them round or if you prefer you can flatten them with your hand, these cookies do not expand.
Bake for 15-20 minutes, until you see the base of the cookies golden brown.
Remove and let cool. They are ideal for eating the same day.

1 cookie (20 gr)
Cal: 20.2 – Prot: 0.7 – Fat: 0.6 – Carb: 6.3

Servings: 12 cookies

1 cup peanut butter at room temperature
1 large egg
Stevia or tagatose to taste
1 teaspoon vanilla essence
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 cup low carb dark chocolate chips

Preheat oven to 356ºF.
Prepare a cookie tray covered with a piece of parchment paper. Set aside.
In a large mixing bowl whisk together peanut butter, egg, stevia and vanilla extract; microwave 10 seconds if needed. Whisk until all combine together.
Add the cocoa powder, baking soda, chocolate chip and combine with a spatula until it forms a consistent shiny cookie dough ball.
Shape 12 cookie balls with your hands. Place each cookie ball on the prepared cookie sheet. Press slightly with your hands to flatten the balls as a cookie.
Bake for 10-12 minutes. The cookies should be soft and moist when removed from the oven. They will slightly get crispy on the border when cool down and the center will stay soft. Cool down on a cookie rack.

Servings: 6 - 8

1/2 cup natural, unsalted peanut butter
1/2 cup unsweetened cocoa powder
stevia powder to taste

Line a baking sheet with parchment paper. Clear some space in the freezer for this sheet. Set aside at room temperature.
In a medium bowl, add peanut butter, cocoa powder and stevia to taste. Stir, use a rubber spatula to fold until well incorporated.
Using a cookie scoop, scoop and drop peanut butter balls onto the prepared baking sheet, spaced evenly apart.

Transfer to the freezer to chill for 20-30 minutes, until somewhat firm. Remove from freezer and roll into balls.

7 servings

5 egg whites
400 g unsweetened natural Greek yogurt
200 grs cottage cheese or low-fat ricotta
vanilla to taste
stevia or tagatose powder to taste
strawberries to taste

Preheat oven to 360º. Mix the ingredients in a blender (except strawberries) and empty in baking dish, cook 30 minutes. Unmold and garnish with strawberries.

P: 90          F: 20         Cb: 15 

2 servings

500 gr of unsweetened greek yogurt
250 gr of berries
5 unflavored gelatin sheets
1 tsp vanilla essence
stevia or tagatose to taste

Dissolve the gelatin as directed on package.
Blend the yogurt with 200 grams of berries, diluted gelatin, stevia and vanilla essence. Pour the preparation on a mold. Let refrigerate for a minimum of 3 hours.
Garnish with remaining berries.

18 servings

250 gr natural greek yogurt
150 gr stevia or to taste
600 gr almond flour
3 tsp baking powder
3 eggs (or 1 egg and 3 egg whites)
180 ml coconut oil
zest of 2 oranges

Preheat oven to 350º F.

Mix all the ingredients in the same order of the recipe.

Pour the mixture in a  round pan and place in the oven for 35 minutes.

Let cool and then enjoy.

Per serving
Cal: 165.3            P: 5.2             F: 15.5              Cb: 3.4

1 serving

1 sliced red or green apple
1 tbsp unsweetened peanut or almond butter (16 gr)
coconut spray oil
1 pinch powder cinnamon (optional)

1. Apply oil to a single baking dish.
3. Cover the bottom and sides with apple slices.
4. Add 1/2 tbsp peanut butter on apples.
5. Cover with more apple slices.
6. Add the remaining 1/2 tbsp peanut butter
7. Cover with remaining apple slices.
8. Bake for 20 minutes at 180 degrees. Wait for to cool and unmold.
9. Sprinkle powder cinnamon. (If you like you can also add cinnamon between the layers before baking)

1 serving

1 greek yogurt
stevia droplets to taste
3 oz. berries (blueberries, raspberries, strawberries, blackberries, cherries)
ground cinnamon to taste
wooden skewers

Pour yogurt to a bowl, slide one or two berries onto skewer and dip it into the yogurt. Turn or swirl the skewer as needed to completely coat it. Lift the skewer out and lay it in a freezer container, gently remove the skewer. Repeat with dipping the remaining berries. Place the container in freezer for about 3 hours. Let stand 5 minutes at room temperature before serving.

2 servings

1 ripe avocado
1 1/2 unsweet cacao powder
stevia to taste
¼ tsp vanilla extract
1 tbsp water 
fresh berries as a topping (strawberries, blueberries, raspberries)
2 tsp chopped almond
mint leaves

Remove the seed and peel from the avocado. Put avocado, cacao, stevia, vanilla and water in a food processor and process until everything comes together, scraping the sides.
Process until there are no clumps. Spoon into small bowls and refrigerate until cold. Serve with a few fresh raspberries, or garnish with almonds and mint leaves.

1 serving

1 greek yogurt
5 to 8 strawberries
ground cinnamon to taste
stevia droplets to taste

Add all ingredients to a blender and puree until smooth. Pour into a glass and serve.