The healthiest little LCHF cupcake and the quickest little deconstructed cheesecake… ain’t they the sweetest?

Watermark - 10 minute choc-cherry cheesecake

DECONSTRUCTED CHOC CHERRY CHEESECAKE

Ingredients:

125g (half a block) cream cheese, room temperature

1 cup cream

1 1/2 Tbsp Xylitol

Zest of one lemon

Juice of 1 small lemon (about 4 Tbsp)

1 cup of frozen cherries or any fresh or frozen berries of your choice.

Chocolate:

¼ cup coconut oil

¼ cup coconut cream or regular cream

4 Tbsp cocoa

3 Tbsp xylitol

Method:

For the cheese cake mousse:

Cream the cream cheese, xylitol, zest and lemon juice in a mixing bowl with an electric mixer.

Slowly pour in the cream while mixing on low at first, and as soon as the cream starts to thicken a bit mix on high for about two minutes or until stiff peaks form.

Cherries:

In a saucepan on medium heat, allow the cherries to stew for about 4 – 5 minutes and the sauce to reduce a bit.  I did not add any xylitol to mine because cherries are naturally very sweet.  If you use other frozen berries, use the same method.  If you opt for fresh berries, keep them fresh and do not cook them.

For the dark chocolate sauce:

In a saucepan, on medium to high heat, melt the coconut oil, cocoa and xylitol together. Whisk continuously. As soon as the mixture starts to bubble, add your cream of choice slowly while whisking. Within a minute or less the sauce will thicken and turn glossy.  Remove from heat. (Add a dash more dairy cream if you want your kiddlets to enjoy a more milk chocolately version.) Allow to cool to just above room temperature, to a still scoopable or pourable consistency.

Assemble this “Divalicious” dish in a fancy schmancy wine glass or modern white plate and impress the company around the dinner table with oodles of “ooohhs”  and  “aaaahhhs” guarranteed!

Yields 4 – 6 portions at about 8 – 10 grams of carbs per serving

NEXT…

Watermark - Ten Minute cupcakes

I bake with pumpkin seeds a LOT.  Not only is it currently half the price of most nuts per kilo, but they are little nutritional bombs waiting to provide a body near you with an explosion of cell building magnesium, zinc, and FIBRE. (They are also a powerhouse of prostate cancer prevention – So ladies, feed the man in your life some pumpkin seeds!) This is in my opinion the Rapunzel of noble flours, however still waiting to be rescued out of the tower though.  I realize this is as unconventional as baking can get, but really this is a minor mind shift and no, you are not signing your life away to tree hugging and eating compost.  You are simply embracing incredible smart ingredient swap outs and baking food that is as nutrient dense as they can be.  Give it a try… just once – You’ll be hooked!

Emergency 10 Minute Cupcakes:

(I make these whenever my kids have their carb crazy friends over.  They devour them not suspecting a thing)

1 1/4 cup milled pumpkin seeds (I grind mine in my coffee grinder. Takes about a minute.  You could substitute this ingredient with any other nut flour too.)

3 Tbsp cocoa

3 tsp baking powder

4 Tbsp xylitol

1/2 cup desiccated coconut, fine

1/2 cup nut meal. (I used almond)

4 eggs

1 tsp vanilla extract

1/3 cup melted butter

1/2 cup cream

Small bar of 85 % Lindt dark chocolate or caring candies chocolate bar, chopped (Completely optional, I would only suggest this if you plan to eat them dry, as a muffin instead of a cupcake)

Method:

1. Mix all the dry ingredients in a mixing bowl.

2. Whisk the wet ingredients in a separate mixing bowl.

3. Pour the wet ingredients into the dry ingredients. Mix well.  Pour into your preference of small medium or large silicone muffin cups or lined cupcake pan if you want to bake them in the oven.

IMG_0808

Simply bake them in batches of three or four (depending on size) in the microwave for about 2 – 3 minutes.  It needs to be just set but not dried out so keep an eye on them and check after two thirds through the process.

I don’t like to use my microwave oven a lot, so I tend to prefer baking these, which then makes them 25 minute cupcakes really.  Bake them at 180 deg C for 12 – 16 minutes.  Do a knife test to see if they are baked through, but be sure to take them out while still fairly moist and spongy on top.

IMG_0818

QUICK  MOCHA  ICING:

2 Tbsp cream cheese, room temperature

2 Tbsp finely ground xylitol (Once again, give regular xylitol a quick grind in your coffee grinder to make powdered xylitol)

1/2 tsp instant coffee, mixed in 1 Tbsp warm water

1 1/2 Tbsp cocoa

1/4 Cup cream

Mix all the ingredients together in a mixing bowl with an electric mixer until light and fluffy.

Yields 16 -18 small cupcakes at 5 grams carbs each.

NEXT:

Make your cupcakes dreamy an fun with this easy to make marshmallow fluff.

Watermark - Marsh Mallow Cupcakes

IMG_0826

1/2 cup xylitol

2/3 cup warm water

4 Tbsp gelatine

½ cup cold water

2 tsp vanilla extract or cocoa powder.  Or 1 tsp coffee powder

Method:

Place the xylitol and warm water in a small saucepan on medium heat and stir until the xylitol dissolves completely.

Add the gelatine to the cold water and let it ‘sponge’ for a few minutes. Stir it into the xylitol syrup. Boil the mixture for 4–5 minutes, stirring frequently. Remove from heat and cool to room temperature.Transfer the mixture to a large mixing bowl and using an electric mixer until almost doubled in volume. Add the flavouring and whisk for another 8–10 minutes or until soft peaks form. Scoop onto your cupcakes immediately. If halfway through scooping the mallow mix is too stiff to scoop, simply microwave for 10 secs.

Yields 16 – 18 small cupcakes with mallow topping at 5 grams carbs each.

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7 thoughts on “The healthiest little LCHF cupcake and the quickest little deconstructed cheesecake… ain’t they the sweetest?

  1. All look yummy! Must try the pumpkinseed meal this weekend in your cupcakes for my kids – never tried it and I have lots of pumpkinseed that I don’t know what to do with 😉 thanks for sharing!

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