RUM Balls

Truffles, Balls, Bites or what ever your preference is for the name of this keto-friendly, lower carb, treat–it spells delicious! This small-batch will last (one serving at a time) throughout a period of time, depending on how frequently you want a “bite” after a meal, but it is perfect for finishing those meals where you simply want one sweet/chocolate flavored bite. (See notes below for dairy-free and vegan options)

YIELD: 24 Rum Balls (about .5 carbs per rum ball)

INGREDIENTS:

• 4 TBSP Hersey’s Special Dark Cocoa Power
• 4 TBSP melted butter (or vegan butter, or coconut oil for dairy free)
• 4 TBSP Sweetener of choice (or to taste)
• 4 TBSP pecan flour (or grind your own)
• 3/4 Cup desiccated coconut (unsweetened, or grind your own from unsweetened regular coconut in your blender or small batches in your coffee or spice grinder)
• 4 TBSP Rum
• dash of heavy whipping cream (or unsweetened coconut milk, or boiling water) if needed
• something for rolling (more desiccated coconut, some cocoa powder, or pecans, or any other favorite option. this is optional)
• Cinnamon (dash-optional)

METHOD:

1. Starting with a clean work surface to work, assemble all of your ingredients and a bowl. Begin by measuring desiccated coconut into your bowl. NOTE: If you do not have desiccated coconut, you can take small batches of regular unsweetened coconut flakes and process them to smaller size (but not as fine as coconut flour) for use in this recipe.
2. Carefully measure the rum into your bowl and stir to saturate the desiccated coconut with the Rum. Stir well.
3. Add all dry ingredients to your bowl.
4. Add melted fat. NOTE: you have some options here, depending on your dietary needs. You can pick butter or coconut oil (or vegan butter if you are making the dairy-free version) but it should be a healthy fat which is a bit solid at typical room temperature to help hold these rum balls together.
5. (OPTIONAL) You can add a pinch of cinnamon if you would like. Alternatively, as coconut products vary in how quickly they absorb moisture, you may find your batch (even using the same ingredients) turns out dryer or more moist one time verses another. If you need more moisture to hold these together enough to roll, add a drop or two at a time, and stir before adding more one of the following options: HWC (Heavy Whipping Cream), Coconut Milk, or Boiling Water (it is amazing hat it does when combined with cocoa powder!)
6. Take a heaping teaspoon of dough and roll in your hand, placing on a piece of parchment paper in your storage dish. NOTE: If cocoa powder bothers your sense of touch, use food-safe gloves or a bit of coconut oil on your hands first before rolling. These are a tiny bit messy! (OPTIONAL) You can briefly roll these in a topping before placing in the fridge. Possible options to try: crushed pecans, crushed pistachios, cocoa powder or even more desiccated coconut.
7. Cover in air-tight container. Refrigerate.

TIPS:

• You can vary these a lot. Instead of Rum, try a stiffly-brewed espresso or other coffee, add peppermint extract or creme de menthe liqueur. I think I will also try a batch of these, soon, with a drop or two for the flavoring of YoungLiving Orange or Citrus vitality as yet another option.
• Instead of Pecans try another nut such as peanuts, hazelnut or pistachio.
• If you purchase and eat nuts, of any kind, on a normal basis this recipe is a GREAT use for that powdery bit of left over nuts at the bottom of the container of nuts.
• Swerve granular does not work in this recipe. Use the confection style sugar substitute or grind your own.

Observations:

I was somewhat disappointed with the “rum” flavor not being strong enough, over time, especially when compared to traditional Rum Balls. Whereas these were very strong (perhaps even too strong) in Rum flavor which overpowered the chocolate when they were first made, but then after they spent a few days in the fridge they mellowed so much the rum disappeared into the chocolate and coconut flavors. And frankly, if the rum flavor isn’t there, why bother with the extra calories of the rum–especially when there are SO many other flavors to try. However, having said that, this recipe is a worthy recipe to make a treat for those times when you want a bit of something sweet.

Simple Keto Syrup

use allulose for this recipe. why? because some other types of keto-friendly syrups harden or crystalize after cooling and won’t meet our needs.

INGREDIENTS:

• 1 cup water
• 1 cup allulose

METHOD:

Combine ingredients together, bring to boil, simmer for 5 minutes. Cool.

POM Lemonade

a healthy, refreshing drink

INGREDIENTS:

• 1 ounce POM Juice
• 1 ounce Now Raspberry Flavored Liquid Minerals
• 1 ounce lemon juice (fresh squeezed or bottled)
• Water
• Ice
• Sweetener of choice, to taste

INSTRUCTIONS:

1. Measure one ounce each of POM Juice, Now Minerals, and lemon juice into your glass.
2. Add your favorite sweetener, stir, to taste. (Suggested sweeteners may include one or more of the following: Stevia, Erytherol, Sugar, Honey, or a keto-friendly low carb blend).
3. Fill the cup with water and ice.
4. ENJOY!

Simple, Healthy, Easy, Refreshing, may even restore electrolytes or minerals.

TIPS:

• Makes a great drink when you are hungry, between meals, and attempting to intermittent fast.
• Switch up the flavor, from time to time, by adding 1 drop of your favorite Young Living Vitality Essential Oil as a flavoring. One of my favorites with this drink is Vitality Grapefruit EO.

Chocolate Mug Cake

Simple. Quick. Easy. Delicious. Free of almond-flour.

INGREDIENTS:

• 2 TBSP Organic Coconut Flour
• 2 TBSP cacao or cocoa powder
• 2 eggs (beaten, or liquid egg replacement)
• 2 TBSP melted butter
• ¼ teaspoon baking powder
• 2 TBSP Boiling Water
• 2 TBSP Swerve
• 2 packages Sweetleaf stevia

Bake at 350 for 10-15 minutes or microwave about 3 min (dependingbon your oven)

Serving Suggestions:

• Stir in (or add atop) sugar-free chocolate
• Add a dash of rum extract
• Serve with a dollop of whipped cream
• Serve with ice cream.
• Serve with a berry or two (strawberries, kiwi slice, blackberry, raspberry, blueberries) on top or the side.
• Add nuts (pecans, or walnuts)
• Enjoy just as it is. Fabulous.

This image of this recipe, above, shows a 1 bowl-mixed in the bowl, baked for 12 minutes at 350F in a toaster oven. Soft, moist, delicious!

Korean BBQ Sauce

This recipe is adapted to be low-carb and for allergen removal from this Snappy Gourmet article.

INGREDIENTS:

• Soy Sauce (1 cup, low sodium)
• Turnip (size of an asian pear; peeled; alternatively use Choyte squash)
• Swerve-Brown Sugar Substitute (1/2 cup)
• Malt Vinegar (1 TBSP)
• Garlic (1 TBSP fresh, minced)
• Ginger (1 TBSP, fresh, minced)
• Green Onion (chopped)
• Sesame Seed Oil (1 tsp)
• pepper

INSTRUCTIONS:

1. Measure ingredients.
2. Dump into blender.
3. Blend well.
4. Cook in sauce pan for 5 minutes to thicken to desired thickness.
5. For my ingredients, I needed to re-blend them after cooking.
6. Jar.
7. Refrigerate until using.

USE:

• On a sandwich or wrap, with or without mixing it with mayo.
• On meat or beans to flavor.
• In a stir fry.
• While cooking meats or beans in the slow cooker or on the grill.

Breakfast Substitute

Note: While cooking this recipe, I discovered a happy substitute for cooked breakfast cereal. A pealed, raw, minced, turnip processed in the blender or food processor but otherwise raw turnip, cooked in butter and then given a healthy covering of maple/brown sugar to form a sort of sauce covering the cooked turnip bits, could easily be a substitute for oatmeal or other such cooked cereals.

Keto Fudgsicles

These keto-friendly, low carb, frozen treats mock a classic but without all of the added sugar. Using full fat coconut milk provides a lovely texture throughout the frozen treat. These are quick and simple to make.

Equipment:

• Freezer (space)
• Popsicles or Ice Pop molds
• Blender

Ingredients:

• Coconut Milk (1 can, full fat)
• Cocoa Powder (3 Tablespoons)
• Erythrtiol (1 Tablespoon)
• Kal Stevia (2 Kal mini scoops)

Instructions:

1. Measure all of the ingredients into a blender.
2. Blend.
3. Taste for sweetness. Add more sweetener (or less) to taste.
4. Pour into molds.
5. Freeze.

NOTES: These don’t freeze so hard, like some low-carb ice-creams or frozen treats that you cannot enjoy them. The texture is just right.

Try add ins such as peppermint flavoring, or cocoa nibs, or tangerine flavoring.

If you use a can of full-fat coconut milk, blend it, you will have “whipped” coconut and if you distribute it equally among the pops before freezing, you’ll get these creamy sections along side the fudge pops, as seen here. Delicious!

Faux Ketchup

an ongoing attempt at finding a suitable substitute for tomato-based ketchup which is low-carb and nightshade-free.

UPDATED TRIAL: collectedgoodies.wordpress.com/2024/06/11/ketchup-nightshade-free/

SEASONINGS:

• salt
• pepper
• allspice
• celery salt
• garlic powder
• oregano
• sweetener (1 pck Sweet Leaf Stevia, or omit)
• 1 TBSP malt vinegar

METHOD:

1. To a blender add 6 ounces of cooked (leftover or canned) beets
2. Add a pinch of each of the seasonings.
3. Pulse to puree into a smooth condiment.

OBSERVATIONS:

This recipe turned out “okay” most especially when mixed into an equal amount of mayonnaise and used as a “fry sauce”. However it was too sweet. Next time I will try omitting the stevia package. Also, this cannot be made and used the same time it is made as it needs to marinade a while longer. Going to try it next with carrots and/or a mix of pureed carrots and beets. It is a great way to use up left over beets or carrots.

Crispy Fries (not potatoes)

If you are eating AIP, Nighshade-free, or even Keto / low carb, from time to time you may be craving a crispy, but faux, “french fry” like side dish or snack. These are worth of a snack on their own and taste surprisingly great! They would make a nice addition to a Charcuterie Board as a “dipper” with appropriate dip(s).

EQUIPMENT LIST:

• Kitchen scale with gram measurement units.
• Glass bowl.
• Cast Iron fry pan.
• Frying oil.
• Tablespoon, half tablespoon and teaspoon measuring spoons.
• 1/3 cup measuring cup.
• Serving tongs.
• Sharp Knife

INGREDIENTS:

• Organic Coconut Flour (50 grams)
• Parmesan Cheese (1/3 cup freshly grated)
• Xanthan Gum (3 teaspoons) [Healthline Article, “What is Xanthan Gum” with science-based evidence]
• Boiling Water (7 1/2 TBSP)
• (Oil for frying and salt to taste after removing from oil)

DIRECTIONS:

1. Begin with a medium size glass bowl. [See Tip below]
2. Zero your kitchen scale for the bowl you are using and and measure exactly 50 grams of coconut flour into the bowl. [See Tip below]
3. Measure the parmesan cheese and xanthan gum into the bowl. [See Tip below]
4. Mix well to combine. [See Tip below]
5. Measure and pour over these dry ingredients 7 and a half Tablespoons of boiling water. [See Tip below]
6. Mix well to incorporate. As you are mixing, allow this to form into dough ball in the bowl.
7. Cover bowl. Let dough ball rest for 15 minutes.
8. Roll dough out to a flat, even consistency.
9. Cut flattened dough into fry shapes.
10. Pan fry in hot oil over medium heat until crispy, turning as needed.

NOTES:

While these were cooking, they didn’t really smell like anything interesting. THEN, all of a sudden, they started to smell like french fries cooking. Shortly after that, they crisped up and became worthy of eating.

Salted, these tasted most like fast-food style deep-fried hash browns to me. I tried salting the dough, and it didn’t make a difference what so ever in taste. So that’s not necessary. Just salt to taste once you’ve removed them from the oil.

I cut my “faux fries” to the length that fits in my stainless steel tongs when open. So that I could “slide” the next batch into the oil off the tong, turn with the tong, and remove with the tong.

Some of my dough broke while scooping it up with the tongs into the oil (thus the reason for developing the “slide off the tong” method above. I had the idea after tasting the first batch of faux fries to form the bits of broken off dough into a tater-tot (or donut hole) shaped form at fry it. This shape experiment also turned out delicious.

I believe this dough could be used to make a hash-brown like side dish and will try/photograph that in the near future. Based on the flavor I’m also going to trial cutting these into O’Brien Style potatoes and frying them in a pan like potatoes.

TIPS:

• Don’t use a plastic mixing bowl. Xanthan gum is super sticky. You will be sorry if you use plastic.
• For the same reason as above, you may want to wear gloves if the feeling/sensation of xanthan gum bothers your skin.
• Use the full amount of xanthan gum. I was slightly hesitant to use 3 teaspoons, it seemed too much for the dough and I didn’t want it “too gummy” but without the 3 teaspoons you will experience dough breakage and the shape will not hold together.
• Use boiling water. Anything less than boiling water and the dough ball doesn’t really stick together.
• Cover the dough ball. It helps hold the moisture in for the gum and coconut flour to absorb it correctly to form the dough ball.
• Don’t use the dry powdered parmesan cheese. It doesn’t work. You need the freshly grated type.
• These are good fried in any oil but the oil may effect the taste. I happened to have strained oil left frying over from Onion Rings which tasted great!

SOURCE: https://www.youtube.com/watch?v=BisczN8IFSE
I didn’t use olive oil or the same method of cooking but adapted this recipe trial from a pinterest pin of this video.

Luscious Lemon Cupcakes

AWARD WINNING LEMON FROSTING

CUPCAKES

• • 1/2 cup unsalted butter (room temp)

• • 3/4 cup sugar

• • 2 large eggs (room temp)

• • 1 tablespoon lemon zest

• • 1 teaspoon vanilla extract

• • 1/4 cup fresh lemon juice

• • 1/4 cup whole milk

• • 1-1/2 cups flour

• • 1 and 1/2 teaspoons baking powder

• • 1/4 teaspoon salt

• (some of the butter cream frosting below to stuff the cupcakes with)

FROSTING

• • 1 cup unsalted butter (room temp)

• • 1/8 teaspoon salt

• • 3-1/2 cups confectioners’ sugar

• • 1 tablespoon lemon zest

• 3-4 tablespoons fresh lemon juice 
  

TIP: Lemons produce more juice when they are a room temperature and are rolled on the countertop first before juicing.

Make the cupcakes

• • Preheat the oven to 350°F. Line 12 muffin cups with cupcake liners; set aside.

• • In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the lemon zest and vanilla.

• • In a small measuring cup with a pour spout, stir together the lemon juice and milk. Set aside.

• • Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk mixture, beating well after each addition.

• • Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with only a few dry crumbs.

• • Cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

• Cut the centers out of the of each cupcake and fill the cavity with 1 tablespoon of lemon buttercream frosting.
• Frost with lemon butter cream frosting.

FROSTING:

• • In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth.

• • Add the salt and continue to beat until incorporated. Add 1 cup of the confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened.

• • Beat in the lemon zest. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened.

• Add the 2-3 tablespoons of lemon juice depending on how creamy you want the frosting to be. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.

Emily’s Lemon Trifle

LEMON CAKE:

• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/4 cups low-fat buttermilk
• 4 large egg whites
• 1 1/2 cups granulated sugar
• 2 teaspoons grated lemon zest
• 1 stick unsalted butter — at room temperature (8 tablespoons or 4 ounces)
• 1/2 teaspoon pure lemon extract
  
  

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Butter and flour two 8×2-inch round cake pans, line with parchment paper, then butter the parchment.

2. In a medium bowl, sift together the flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites.

3. Put the granulated sugar and lemon zest in the bowl of standing mixer or a large mixing bowl and beat momentarily on low. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.

4. Beating on medium speed, alternate the dry and wet ingredients starting and ending with the dry. Beat until smooth after each addition. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it.

5. Divide the batter evenly between the two pans. Bake for 30 to 35 minutes, or when a toothpick inserted into the center comes out clean. Place the cake pans on a wire rack and let cool 5 minutes, then run a dull knife around the sides of the cake to loosen. Gently invert the cake onto a rack, let cool to room temp.

LEMON CUSTARD:

• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

DIRECTIONS:

1. Zest 3 lemons into food processor, avoid white flesh of lemon, and add the sugar. Pulse until zest is minced with the sugar and fragrant.

2. Move sugar and zest mixture into a stand mixer or medium bowl and cream butter into the sugar zest. Beat in eggs, 1 at a time. Add lemon juice and salt, mix until combined.

3. Pour mixture into a saucepan and cook mixture over low-medium heat until thickened, about 10 minutes. Whisk constantly. When thickened, remove from heat and refrigerate to cool.

WHIPPED CREAM:

• 2 cups heavy cream
• 5-7 tbsp sugar
• 1-2 tsp Lemon extract (optional)

DIRECTIONS:

1. Chill large bowl and mixer attachments in freezer.

2. Add heavy cream and sugar into chilled bowl and beat until stiff peaks form.

3. You can add a teaspoon or two of lemon extract to ramp up the lemon flavor, but it isn’t required. Refrigerate.

ASSEMBLY:

• 1 box of Nabisco vanilla lemon wafers
• Lemon Cake (recipe above)
• Lemon curd (recipe above)
• Whipped cream (recipe above)

DIRECTIONS:

1. Take the room temperature cakes and cut into 1-inch squares. Set aside.

2. Layer bottom of trifle bowl with a thin layer of lemon curd. Place cake squares into a single layer over the curd.

3. Layer more lemon curd with rubber spatula, and then whipped cream with clean rubber spatula. Gently press down after each layer. Continue layer cake, curd, then whipped cream. End with a lemon curd layer before piping on whipped cream designs or layer with whipped cream. Crumble and decorate with Nabisco lemon vanilla wafers. Chill until serving.