How To Make 10 extras healthy dessert ideas to try today

by eatwoo.com 21 August 2019, 14:16 1.2k Views

How To Make 10 extras healthy dessert ideas to try today

How To Make 10 extras healthy dessert ideas to try today: treats don’t have to be sinful to be scrumptious! These 10 of the best extras healthy dessert recipes of all time. easy shortbread crust, easy chocolate pie crust, whipped cream, coconut whipped cream, chocolate buttercream frosting, homemade chocolate hazelnut spread, caramel sauce, chocolate peanut butter sauce , coconut sprinkles, chocolate dessert cups and more!.

01- EASY SHORTBREAD CRUST

Yield: One 9-inch pie crust or 9-inch square crust
(10 servings)

Prep
Time: 5 minutes

Cook
Time: —

This
versatile crust can be used for pies, tarts, and bars. It can be baked or filled
unbaked, frozen ahead of time, and even made
dairy-free.

1½ cups (150g) blanched almond
flour

¼ cup powdered erythritol-based
sweetener

½ teaspoon salt

¼ cup (½ stick) unsalted butter,
melted

SWEETENER
OPTIONS:

I find that this recipe works best with
a powdered bulk sweetener. If you use a non-bulk sweetener, you may need to add
an extra tablespoon or two of almond flour to make up for the bulk. Do not use a
granulated sweetener; it would be too gritty in this no-bake
application.

1. In a medium bowl, whisk together the almond
flour, sweetener, and salt. Stir in the melted butter until the mixture begins
to clump together.

2. Prepare as directed for the recipe you are
following.

DAIRY-FREE OPTION: Use
melted coconut oil or avocado oil in place of the butter.

STORAGE
INSTRUCTIONS: You can easily make this crust
a day or two ahead and store it in the fridge. Just be sure to shape it into the
pan for your intended recipe and wrap it tightly in plastic wrap so it doesn’t
dry out too much. You can bake it straight from the fridge. You can also freeze
it for several weeks, but be sure to let it thaw before baking.

TIP: If your recipe
calls for a prebaked crust, simply bake this crust at 325°F for 10 to 12
minutes, until the edges are just golden brown.

NUTRITIONAL INFORMATION (crust
only):

EASY SHORTBREAD CRUST

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02- EASY CHOCOLATE PIE CRUST

Yield: One 9-inch pie crust or 9-inch square crust
(10 servings)

Prep
Time: 5 minutes

Cook
Time: —

Like the
shortbread crust, this chocolate crust is extremely versatile for
keto dessert recipes. In this book, I have paired it with a mocha cream filling, but it can also be used for bars and other
desserts. See “Mix-and-Match Desserts” on for another idea, or simply let your imagination run
wild!

1¼ cups (125g) blanched almond
flour

¼ cup cocoa powder

¼ cup powdered erythritol-based
sweetener

¼ teaspoon salt

¼ cup (½ stick) unsalted butter,
melted

1 tablespoon water

SWEETENER
OPTIONS:

I find that this crust works best with a
powdered bulk sweetener. If you use a non-bulk sweetener, you may need to add an
extra tablespoon or two of almond flour to make up for the bulk. Do not use a
granulated sweetener; it would be too gritty in this no-bake
application.

1. In a medium bowl, whisk together the almond
flour, cocoa powder, sweetener, and salt. Add the melted butter and water and
stir until the mixture begins to clump together.

2. Prepare as directed for the recipe you are
following.

DAIRY-FREE OPTION: Use
melted coconut oil or avocado oil in place of the butter.

STORAGE
INSTRUCTIONS: Just like the shortbread
crust, you can easily make this crust a day or two ahead and store it in the
fridge. Just be sure to shape it into the pan for your intended recipe and wrap
it tightly in plastic wrap so it doesn’t dry out too much. You can bake it
straight from the fridge. You can also freeze it for several weeks, but be sure
to let it thaw before baking.

EASY CHOCOLATE PIE CRUST extras

NUTRITIONAL INFORMATION (crust
only):

EASY CHOCOLATE PIE CRUST

↚

03- WHIPPED CREAM

Yield: About 2 cups (¼ cup per serving)

Prep
Time: 5 minutes

Cook
Time: —

Back in my
grad school days, a friend came over for Thanksgiving and watched in
astonishment as I whipped cream for the pumpkin pie. She didn’t know that
whipped cream didn’t have to come from a can! There is nothing in the world
quite like freshly whipped, lightly sweetened whipped cream. It’s great as a
dessert topping, of course, but if you choose to dig in with a spoon, I am not
one to judge.

1 cup heavy whipping cream

2 tablespoons powdered erythritol-based
sweetener

½ teaspoon vanilla extract

SWEETENER
OPTIONS:

I find that my whipped cream holds
better when I use a powdered bulk sweetener, but you can use any non-bulk
sweetener.

In a large mixing bowl, beat the cream,
sweetener, and vanilla extract with an electric mixer until it holds stiff
peaks.

TIP: I like my whipped
cream less sweet, especially when I am using fresh organic cream that doesn’t
contain any fillers or gums. If you prefer it sweeter, add another tablespoon of
powdered sweetener.

STORAGE
INSTRUCTIONS: Keep refrigerated until ready
to use. This whipped cream will keep for as long as your cream normally would,
but it tends to reliquefy after a day or two in the
fridge.

WHIPPED CREAM

NUTRITIONAL INFORMATION

VARIATION:

STABILIZED
WHIPPED CREAM

Sometimes whipped cream starts to turn
back to a liquid when it sits around too long. If you need it to last for a few
days, try this stabilized version. It will hold its shape for up to a week and
is great for frosting or topping your favorite desserts.

In a small bowl, whisk together 1
tablespoon of water with ½ teaspoon of grass-fed gelatin. Gently warm in the
microwave and whisk until the gelatin dissolves. Begin whipping the cream,
sweetener, and vanilla extract and slowly pour in the gelatin mixture. Whip
until the cream holds stiff peaks.

WHIPPED CREAM extras

↚

04- COCONUT WHIPPED CREAM

Yield: About 1 cup (¼ cup per serving)

Prep
Time: 8 minutes, plus time to chill milk, bowl, and
beaters

Cook
Time: —

Coconut
whipped cream is a fabulous dairy-free alternative to the real thing. It rocks
its own special coconut flavor, and I like to bring that out even more by adding
a little coconut extract. The trick is to chill the can of coconut milk for at
least eight hours, if not more; it won’t whip properly when it’s
warm.

1 (13.5-ounce) can full-fat coconut
milk, chilled overnight

2 tablespoons powdered erythritol-based
sweetener

½ teaspoon coconut or vanilla
extract

SWEETENER
OPTIONS:

Any sweetener will do
here.

1. Chill a mixing bowl and beaters in the fridge
for at least 10 to 15 minutes.

2. Skim the solid portion (or coconut cream) of
the coconut milk from the top of the can into the chilled mixing bowl. Discard
the thinner coconut water or reserve it for another use. Beat the coconut cream
with an electric mixer until it is smooth and light and holds soft
peaks.

3. Add the sweetener and coconut extract and
beat until just combined. Refrigerate until ready to use. The whipped cream will
firm up in the refrigerator, so be sure to let it warm a bit on the counter
before serving.

STORAGE
INSTRUCTIONS: Keep refrigerated until ready
to use. This whipped cream will keep for as long as your coconut milk is good,
up to 2 weeks.

NUTRITIONAL INFORMATION

COCONUT WHIPPED CREAM

↚

05- CHOCOLATE BUTTERCREAM FROSTING

Yield: About 2½ cups (3 rounded tablespoons per
serving)

Prep
Time: 10 minutes

Cook
Time: —

Yes, yes, I
know that buttercream isn’t supposed to be made with cream cheese. But here’s
the deal: conventional frostings require an insane amount of powdered sugar to
give them the right consistency. I just don’t like things that sweet anymore,
and powdered sugar alternatives are very expensive. Using a little cream cheese
gives this frosting some structure without adding 2 or 3 cups of powdered
sweetener.

2 ounces unsweetened chocolate,
chopped

1 tablespoon coconut oil

½ cup (1 stick) unsalted butter,
softened

3 ounces cream cheese (¼ cup plus 2
tablespoons), softened

⅔ cup powdered erythritol-based
sweetener

2 tablespoons cocoa powder

½ teaspoon vanilla extract

¼ to ½ cup heavy whipping cream, room
temperature

SWEETENER
OPTIONS:

A powdered bulk sweetener provides
structure for a proper frosting, so it’s the best option here.

1. In a medium microwave-safe bowl, combine the
chocolate and coconut oil. Microwave in 30-second increments, stirring after
each increment, until melted and smooth. Alternatively, you can melt the
chocolate and coconut oil in a heatproof bowl set over a pan of barely simmering
water. Set aside to cool to lukewarm.

2. In a large bowl, beat the butter and cream
cheese until smooth. Beat in the sweetener and cocoa powder until well
combined.

3. Add the melted chocolate and vanilla extract
and beat until smooth. The mixture will be very thick at this point.

4. Add the cream a couple of tablespoons at a
time until a spreadable consistency is achieved.

SERVING
SUGGESTION: Spread this frosting over the
One-Bowl Brownies for an out-of-this-world chocolate experience.
You can also make fun little sandwich cookies with the Slice-and-Bake Vanilla
Wafers. If you need a quick birthday cake, try making
one of the low-carb cake mixes from Swerve or Good Dee’s and pairing it with
this delicious buttercream.

STORAGE
INSTRUCTIONS: This buttercream will last for
up to a week in the fridge, but it really has the best consistency and is
easiest to spread when made fresh.

TIP: This recipe makes
enough frosting for 12 cupcakes or one 8-inch single-layer
cake.

NUTRITIONAL INFORMATION

CHOCOLATE BUTTERCREAM FROSTING

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06- HOMEMADE CHOCOLATE HAZELNUT SPREAD

Yield: ¾ cup (2 tablespoons per serving)

Prep
Time: 10 minutes (not including time to toast and husk
hazelnuts)

Cook
Time: —

I wish you
could see how often I make this Nutella-like spread. My kids love it and eat it
with their low-carb muffins almost every morning. I like to use it in other
desserts, and I have to fend the kids off or hide the jar if I want
any!

¾ cup hazelnuts, toasted and husked (see
Tips)

2 to 3 tablespoons coconut oil,
melted

2 tablespoons cocoa powder

2 tablespoons powdered erythritol-based
sweetener

½ teaspoon vanilla extract

Pinch of salt

SWEETENER
OPTIONS:

A powdered bulk sweetener helps thicken
this spread, but really any sweetener will do.

1. In a food processor or high-powered blender,
process the hazelnuts until they are finely ground and beginning to clump
together.

2. Add 2 tablespoons of the coconut oil and
continue to process until you have a smooth butter. Add the cocoa powder,
sweetener, vanilla extract, and salt and blend until well combined. The mixture
should be a little liquid-y. If it is very thick, add the remaining tablespoon
of oil.

STORAGE
INSTRUCTIONS: This spread will last and last
in the refrigerator, because there’s nothing about it that will go bad. But you
won’t be able to keep it around that long! It will firm up in the fridge but
will return to more liquid-y state at room temperature.

TIPS: If you have a
Trader Joe’s near you, they sell pre-roasted and husked unsalted hazelnuts.
Total lifesaver—I buy four bags at a time! And there are other brands online as
well. If you have to roast and husk your own hazelnuts, I find that the best way
is to rub the toasted nuts between my fingers until most of the skin falls off.
You will never get them completely free of husks, so don’t worry too much about
that.

You can use another
oil in place of the coconut oil, but I find that coconut oil makes it a little
less liquid-y at room temperature than a liquid oil. How smooth you can get your
chocolate hazelnut spread really depends on the quality of your food processor
or blender.

NUTRITIONAL INFORMATION

HOMEMADE CHOCOLATE HAZELNUT SPREAD

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07- CARAMEL SAUCE

Yield: About 1 cup (2 tablespoons per
serving)

Prep
Time: 5 minutes

Cook
Time: 10 minutes

I spent a
long time developing a low-carb caramel sauce that I could feel really good
about. This one checks every box for me—flavor, color, consistency, and
nutrition.

¼ cup (½ stick) unsalted
butter

¼ cup plus 2 tablespoons granulated
erythritol-based sweetener

2 teaspoons yacón syrup
(optional)

½ cup heavy whipping cream

¼ teaspoon xanthan gum

¼ teaspoon kosher or medium-grind sea
salt

2 tablespoons water

SWEETENER
OPTIONS:

Granulated erythritol or a granulated
erythritol-based blend is one of the few sugar substitutes that actually
caramelizes, so it’s your only option for this recipe.

1. In a medium saucepan over medium heat, melt
the butter with the sweetener and yacón syrup, if using, stirring until the
sweetener dissolves. Bring to a boil, then continue to boil for 3 to 5 minutes,
until the color deepens.

2. Remove from the heat and add the cream. The
mixture will bubble vigorously. Sprinkle with the xanthan gum and whisk
vigorously to combine. Then add the salt.

3. Return the mixture to medium heat and boil
for 1 more minute. Let cool to lukewarm, then stir in the water until well
combined.

STORAGE
INSTRUCTIONS: This sauce can be stored in
the fridge for up to a week or so. (I’ve actually stored mine for several
weeks.) Just gently reheat it in the microwave or in a saucepan to make it
pourable again.

TIP: You can skip the
yacón syrup, but your sauce will have more caramel flavor and color if you
include it. You can also use blackstrap molasses in its stead. Both yacón syrup
and blackstrap molasses add only about 1 gram of carbs per serving

CARAMEL SAUCE extras

NUTRITIONAL INFORMATION

VARIATION:

SALTED CARAMEL
SAUCE

Simply stir in another ½

teaspoon of salt at the very end.

CARAMEL SAUCE

↚

08- CHOCOLATE PEANUT BUTTER SAUCE FOR TWO

Yield: About ¼ cup (2 tablespoons per
serving)

Prep
Time: 1 minute

Cook
Time: 1 minute

I love
low-carb vanilla ice cream because it’s a blank slate, just begging you to add
your favorite toppings and sauces. This easy chocolate sauce answers that call,
and you can always make a half batch for just one
person.

2 tablespoons creamy peanut butter
(salted)

1½ tablespoons unsalted
butter

1 tablespoon powdered erythritol-based
sweetener, plus more if desired

2 teaspoons cocoa powder

⅛ teaspoon vanilla extract

SWEETENER
OPTIONS:

Feel free to sweeten this sauce with
whichever sweetener you like best.

DAIRY-FREE OPTION: Use
coconut oil in place of the butter.

1. Combine the peanut butter and butter in a
microwave-safe bowl and microwave on high power until melted. Stir until
smooth.

2. Whisk in the sweetener, cocoa powder, and
vanilla extract. Taste and add more sweetener, if desired.

NUTRITIONAL INFORMATION

CHOCOLATE PEANUT BUTTER SAUCE FOR TWO

↚

09- COCONUT SPRINKLES

Yield: 1 tablespoon (1 teaspoon per
serving)

Prep
Time: 1 minute

Cook
Time: —

Using
colored shredded coconut as sprinkles is a stroke of genius that my friends at
Keto Kookie told me about. I had to try it myself, and I admit it’s a pretty
smart idea. It gives keto desserts a little festive
flair.

1 tablespoon unsweetened shredded
coconut

Natural food coloring in color of
choice

STORAGE
INSTRUCTIONS: These sprinkles keep almost
indefinitely, as long as your coconut is good. I have a little jar of the mixed
colors in my baking cupboard, ready to use whenever I want fun
sprinkles!

1. In a small bowl, mix the shredded coconut
with just a drop or two of the food coloring until well combined. If you are
using powdered food coloring, add a drop of water to help the color adhere to
the coconut.

2. Let dry until ready to use. Repeat with more
coconut for any other colors of sprinkles you want.

NUTRITIONAL INFORMATION

CALORIES: 11 | FAT: 1.1g | PROTEIN: 0.1g | CARBS: 0.4g | FIBER: 0.2g

COCONUT-SPRINKLES

↚

10- CHOCOLATE DESSERT CUPS

Yield: 12 cups (2 per serving)

Prep
Time: 15 minutes

Cook
Time: 2 minutes

Inactive
Time: 40 minutes

These little
chocolate cups add instant elegance to creamy keto dessert recipes. Add pudding
or mousse, or just fill them with Whipped Cream and top each cup with a berry. They are perfect little bite-size
desserts.

2 ounces sugar-free dark chocolate,
chopped

¼ ounce cacao butter, or 1½ teaspoons
coconut oil

1. Set 12 mini silicone or parchment paper
liners in a mini muffin pan.

2. Place the chocolate and cacao butter in a
microwave-safe bowl. Microwave on high power in 30-second increments, stirring
after each increment, until melted and smooth. Alternatively, you can melt the
chocolate and cacao butter together in a heatproof bowl set over a pan of barely
simmering water.

3. Spoon about 1 teaspoon of the melted
chocolate into each mini muffin liner and use the back of a spoon to coat the
bottom and sides evenly. You should have some chocolate remaining.

4. Refrigerate the cups for 10 minutes, then use
the remaining chocolate to recoat the sides and cover any thin parts.
Refrigerate for about 30 minutes until completely set.

5. Gently peel away the muffin
liners.

STORAGE
INSTRUCTIONS: These cups will last for weeks
in the fridge, ready to use whenever you want them.

TIPS: I like using
silicone liners for these cups, as they peel off quite nicely. I pinch the
bottom part of the cup with my thumb on the inside and my forefinger on the
outside. Then I peel the liner away gently with my other hand.

You can also make
regular muffin-size cups, but you will get only four of them, thus the carb
count will be a little higher per serving.

NUTRITIONAL INFORMATION