Tag Archives: sugar substitute

Exotic Raspberry Creme

Raspberry Creme

My sweet tooth is at it again. I just can’t help myself. I find myself  craving sweets at every meal and wake up in the middle of the night and find myself in the kitchen. I think I have made my sleepless nights worst by treating myself to this delicious dish. I find myself waking myself up just so I can have dessert part 2.

Raspberries are my favoritest (yes, I make up my own words, it is a Riism and I am known for it) things in the world! I make this dish when I am craving a late night treat and don’t want to feel guilty the next day. It is light, has a serving of fruit and isn’t too sweet. Rose water is heavily used in Indian sweets, it adds such an interesting flavor that you can’t pinpoint.

2 tablespoons powdered sugar or sugar substitute( I use liquid stevia which is 4 drops)

6 ounces of frozen raspberries

1 cup heavy whipping cream (use coconut cream or any other substitute you feel us necessary)

1 tablespoon rose water (this ingredient can be found in any Indian or Middle Eastern store, make sure it does not have sugar)

Combine all of the ingredients together in a blender and blend on high for a minute. Blend again, start on low and work your way up to high. Serve with a few raspberries on top for garnish.

Low-Carb Indian Rice Pudding

Low-Carb Indian Rice PuddingOK, I love Indian Rice Pudding. It is delightfully sinful and with my recent lifestyle changes (low0carb for life, baby!) I was missing this delicious treat and after 2 batches, I found the perfect recipe! I have to say that this tastes like the real thing and is pretty addictive.

2 tablespoons unsalted butter or ghee
2 cups of uncooked, riced cauliflower (pulse this through the food processor use use a ricer) (or for the regular carb-lovers, use fully cooked long-gran rice or basmati rice)
1/2 cup heavy whipping cream
1/4 cup sugar, honey or sugar substitute
3/4 cup coconut milk
½ tsp. lightly crushed saffron
1/4 teaspoon ground cardamom
1 1/2 ounces raisins (I like to use sugar-free dried cherries, blueberries or chocolate chips)
1/3 cup unsalted slivered almonds

In a large nonstick saute pan over medium heat, melt the butter combine the cauliflower, heavy cream, sugar substitute, coconut milk, crushed saffron (if you have it) and cardamom.

Continue to stir the mixture until it comes up to a boil, decrease the heat to low, cover and allow it to cook for 10-15 minutes until it thickens.

Once the cauliflower has fully cooked, remove from the heat and add the raisins and slivered almonds.

Portion out the “rice” pudding and cover with plastic wrap, have the plastic wrap touch the top to keep it from forming a “skin.”


Spicy Chicken Satay with Homemade Peanut Sauce

Spicy Chicken SatayChicken Satay Ingredients
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon brown sugar (low-carb substitute would be 1/2 tablespoon equivalent of stevia or sugar substitute)
1 teaspoon minced fresh turmeric OR 1/2 tsp. dried turmeric
2 tablespoon ground coriander
2 teaspoon ground cumin
2 tablespoons Thai fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced
1 tablespoon low-sodium dark soy sauce
1-2 fresh red chilies
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil
1/4 cup cilantro leaves
Wooden skewers

Spicy Peanut Sauce Ingredients
6 tablespoons smooth or chunky all-natural peanut butter (low-carbers substitute with almond butter. Use whatever you feel comfortable using, I have used cashews and macadamia nuts before.)
1/2 cup coconut milk
2 teaspoons fish sauce
1/2 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar (low-carbers substitute with stevia or sugar substitute)
1-2 cloves garlic, minced
2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1/2 teaspoon cayenne pepper

Chicken Satay Directions
Soak the wooden skewers in water for at least 30 minutes, this will keep them from burning when grilling.

Combine together all of the ingredients but the chicken, cilantro and wooden skewers. Whisk these ingredients together.

Cut chicken into thin, long strips and place in a bowl. Allow it to soak up the marinade for a minimum of an hour or overnight. I love to make this in the morning or the night before for the best flavor.

Thread the meat into the skewers, 1/4 of the skewer should be left empty so it can be handled with ease.

Place some oil on the grill and then grill each piece of chicken for 3-4 minutes on each side.

Broil on a broiler safe dish that has been coated with aluminum foil and oil on high for 5-7 minutes on each side.

Bake in the oven in an oven safe container that has been oiled at 350 degrees F for 10-12 minutes on each side.

Once done, sprinkle with the cilantro.

Spicy Peanut Sauce Directions
Whisk together all of the ingredients and serve with the Chicken Satay.

Low-Carb Mint Chocolate Truffle

Truffle IngredientsMint Chocolate Truffles
1 cup dark chocolate, chopped (pure sugar-free chocolate)
1/2 cup of heavy whipping cream
2 tablespoons of sugar substitute, I prefer liquid stevia (this would be the equivalence of 2 tablespoons of real sugar)
1 teaspoon vanilla extract
1/4 cup mint leaves
2 tablespoons cocoa powder

In a heavy-bottomed saucepan, bring the heavy whipping cream and mint leaves to a simmer. Strain out the mint leaves.

Pour the cream over the chopped chocolate, add the vanilla and stevia and stir to incorporate the ingredients.

Allow the mixture to cool and using a spoon, create small truffles, once shaped allow it to cool in the refrigerator overnight.

Return to the refrigerator and serve when hard.

Low-Carb Panna Cotta

Everyone thinks panna cotta is very difficult to make but this dish takes very little effort! looking for the regular version, go here!

Panna Cotta Panna Cotta Ingredients
3 cups heavy cream, coconut milk
1 cup whole milk Greek yogurt
1/2 cup sugar substitute (I love using stevia)
1 tablespoon vanilla extract
2 packets gelatin
6 tablespoons cold water

Raspberry Sauce Ingredients
2 cups fresh or frozen raspberries
2 tablespoons lemon juice
1/4 cup sugar substitute (I love using stevia)

Panna Cotta Directions
In a large sauce pan, heat the heavy cream, yogurt and sugar substitute until the sugar substitute dissolves in the mixture. Remove from the heat, stir in the vanilla extract.

Oil 8 custard molds with vegetable oil.

Combine the gelatin powder with the cold water and let it bloom for 10 minutes to activate the gelatin.

Combine together the gelatin mixture and the warm vanilla cream mixture.

Pour the mixture equally in the molds and refrigerate for 3-4 hours until the mold has been set.

Run a knife around the edges to help the panna cotta come out of the molds.

Raspberry Sauce Directions
Bring the ingredients to a simmer and turn down to low heat for 10 minutes. Serve over the panna cotta.

Low-Carb Crepes

These crepes are so creamy and delicious and this recipe makes 24 crepes. I like to use them in my Low-Carb Tiramisu recipe or freeze them and bring them out as wanted. CrepesIngredients
8 eggs
3/4 pound cream cheese (3 packages of 8 ounce cream cheese), room temperature
1 tablespoon vanilla extract
1/4 cup sugar substitute, I prefer stevia
butter for cooking


Beat the eggs until they have tripled in volume.

Beat the cream cheese in, a bit at a time until the mixture is smooth. Add in the vanilla extract and sugar substitute.

Melt butter on a skillet set to medium-low heat and add 3-4 tablespoons of the batter to the center. Swirt the batter to coat the pan. Cook for 4-5 minutes until the batter looks dry, flip with a spatula and allow it to cook an additional 1-2 minutes.

Continue this with the remainder of the batter.

Low-Carb Fudge Chocolate Overboard Ice Cream

IngredientsFudge Chocolate Overboard Ice Cream
3/4 cup sugar-free chocolate, finely chopped
1/2 cup unsweetened Dutch processed cocoa powder
4 cups heavy cream or coconut milk
8 large egg yolks
1 1/4 cup sugar substitute
1 tablespoon vanilla extract
1/4 teaspoon salt

Place the chocolate in a medium bowl and place the bowl over a saucepan of simmering water, turn the temperature down to low. Stir the chocolate until it has melted and is smooth. Set the bowl aside.

Whisk together the cocoa powder and cream  in a medium saucepan that is set to medium heat unit it begins to simmer, then remove from the heat and set aside.

In another medium mixing bowl, whisk the egg yolks using an electric mixer until they are light and fluffy, gradually add the sugar substitute and continue beating the mixture until it is all combined together.

Now you will temper the mixture. Tempering is the process of gently increasing the temperature of an egg mixture (typically egg yolks) before adding a hot sauce. This is done by adding a small bit of the sauce to the eggs and beating it well to incorporate. You are slowly bringing the temperature of the eggs up to meet the temperature of the sauce while keeping the eggs from cooking or curdling.

Temper the cream mixture by gradually adding small amounts of the heated cream mixture to the eggs (I would start with 2 tablespoons) and continue beating to ensure the eggs do not cook. After incorporating 1.3 of the cream mixture (don’t forget to always beat the mixture), pour the remaining cream, beat and pour back into the saucepan. Add the melted chocolate to this mixture.

Set the heat to low and cook the mixture (while stirring continuously) until it thickens. The perfect temperature to achieve this is between 170-175 degrees F. You want the mixture to coat the back of your spoon, this is the perfect temperature. Mix in the vanilla and salt. Remove from the heat and allow it to cool for 30 minutes.

Place the ice cream base in the refrigerator until it is cool to the touch or it has reached 40 degrees F, this should take 4-8 hours.

Pour the mixture into an ice cream maker and follow the directions provided from the manufacturer. I like to serve this with chunks of chocolate on top.