3.5 ounces (100 g) full-fat cream  cheese, at room temperature  ¼ cup (56 g/2 oz) unsalted butter, at room temperature  ½ cup (65 g/2.3 oz) crumbled Stilton or different blue cheese 2 medium (30 g/1.1 oz) spring onions, finely chopped  1 tablespoon (3 g/0.1 oz) finely chopped  contemporary parsley Pinch salt 1/3 cup (30 g/1.1 oz) chopped contemporary  chives, or extra finely chopped spring onion  Instructions 1.  In a bowl, mash collectively the cream cheese and butter, or course of in a meals processor till easy. 2. Add the crumbled Stilton, spring onions, and parsley. Combine till properly  mixed. Season

 1.  Preheat the oven 325°F (170°C, or fuel mark 3). Line a baking sheet with parchment paper.  2. In a medium bowl, combine collectively the coconut flour, psyllium husk powder,  ¼ cup (48 g) coconut palm sugar, and salt. In a small pot, boil the water, flip off range after which add ¼ cup (55 g) butter and stir till the butter is melted. Add the moist substances to the dry. When the combination has cooled sufficient for you to deal with, squish the dough collectively till it types a agency ball. 3. Tear off golf ball–measurement items of dough

  FOR TRUFFLES: ½ cup (125 g/4.4 oz) coconut butter  ¼ cup (55 g/2 oz) coconut oil ½ cup (100 g/3.5 oz) unsweetened  pumpkin purée 2 teaspoons pumpkin pie spice 1 teaspoon sugar-free vanilla extract or  ½ teaspoon vanilla powder 2 tablespoons (20 g/0.7 oz) erythritol  or Swerve, powdered 2 heaping tablespoons (24 g/0.8 oz)  coconut flour  Pinch salt Few drops liquid stevia, to style   (optionally available) 1 tablespoon (14 g/0.5 oz) macadamia  oil or different light-tasting oil, for shaping the truffles  FOR COATING: 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered  1½ teaspoons floor cinnamon Instructions: 1.  To

  FOR TRUFFLES: ½ cup (125 g/4.4 oz) coconut butter  ¼ cup (55 g/1.9 oz) coconut oil  ½ cup (60 g/2.1 oz) coconut flour ¼ cup (40 g/1.4 oz) erythritol or  Swerve, powdered 2 teaspoons sugar-free vanilla extract  or 1 teaspoon vanilla powder, or use the identical quantity of any meals extract: cherry and raspberry work effectively 2 tablespoons (12 g/0.4 oz) beetroot powder  Pinch salt Few drops liquid stevia, to style   (elective) 1 tablespoon (14 g/0.5 oz) macadamia  oil, or different mild tasting oil, for shaping the truffles   FOR COATING: 3.5 ounces (100 g) Home made White Chocolate (web

  1 cup (220 g) coconut butter 1/3 cup (115 g) darkish uncooked honey ½ cup (113 g) salted and roasted sun-flower seeds ½ cup (82 g) chia seeds 1/3 cup (27 g) uncooked cacao powder ¼ cup (20 g) unsweetened shredded coconut ¼ cup (44 g) darkish chocolate chips ¼ teaspoon salt Instructions:  In a small saucepan over low warmth, soften the coconut butter and honey. Whereas that’s warming up, in a medium bowl, combine collectively the sunflower seeds, chia seeds, cacao powder, coconut, chocolate chips, and salt. When the liquids are melted, after about 5 minutes, pour them

FOR BARS: ½ cup (120 g/4.2 oz) creamed  coconut milk  1½ cups (112 g/4 oz) unsweetened shredded coconut  ¼ cup (55 g/1.9 oz) coconut oil,  at room temperature 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered  2 teaspoons sugar-free vanilla extract or 1 teaspoon vanilla powder Pinch salt Few drops liquid stevia, to style   (non-obligatory) 20 complete almonds (24 g/0.8 oz)  FOR COATING  ( use any of the Do-it-yourself  Darkish Chocolate recipes talked about within the weblog) 2 ounces (56 g) extra-dark 90 p.c chocolate  0.8 ounces (24 g) cacao butter   Instructions  1.  To make creamed coconut milk, comply

Our straightforward, scrumptious Purple White and Blue Berry Tacos had been impressed by little sister, Annie. She known as with the essential thought, and we developed it right into a 15 minute dessert recipe that blew us away with style and texture, with solely 5 internet carbs per serving. You’ll want the next objects for these candy tacos, most of them already in your pantry or fridge: Mission Carb Stability tortillas, butter, sugar substitute, floor cinnamon, strawberries and or blueberries, and full-fat cream cheese. Should you’re like us, you could have Land O Lakes Sugar-Free Whipped Heavy Cream stockpiled within

  1 pound (455 g) sharp Cheddar cheese, shredded 2 ounces (55 g) cream cheese, softened 4 tablespoons (55 g) butter, softened 2 tablespoons (28 ml) dry sherry 2 teaspoons ready horseradish 1 teaspoon Worcestershire sauce 14 giant celery ribs Instructions:  Run the Cheddar, cream cheese, butter, sherry, horseradish, and Worcestershire sauce via a meals processor till effectively mixed after which (shock, shock)  stuff the combination into the celery. Minimize into 2 to three inch (5 to 7.5 cm)-lengths to serve.

 ¾ cup (165 g) butter 2 tablespoons (40 g) sugar-free   imitation honey ¼ cup (60 g) granular erythritol 1 cup (80 g) unsweetened shredded coconut 1 cup (112 g) flaxseed meal ¼ teaspoon salt ¼ teaspoon liquid stevia (English  toffee taste) Instructions: 1. Preheat the oven to 350°F (180°C, or gasoline mark 4). Line a jelly roll pan with baking parchment. 2. In a small saucepan over low warmth, soften the butter, imitation honey, and erythritol collectively. 3. Within the meantime, add the coconut, flaxseed meal, and salt to a medium bowl and whisk collectively. 4. When the butter combination

  4 eggs 1 cup (260 g) almond butter or   sunflower seed butter 1/3 cup (115 g) maple syrup 2 tablespoons (28 g) grass-fed butter,  melted 2 tablespoons (24 g) coconut palm  sugar 2 tablespoons (14 g) floor cinnamon 1 teaspoon vanilla extract ½ teaspoon baking soda ½ teaspoon salt ¼ cup (35 g) raisins or currants ¼ cup (25 g) walnuts (non-compulsory) Instructions:  1.  Preheat the oven to 325°F (170°C, or fuel mark 3). Grease an 8 x 8-inch  (20 x 20-cm) baking dish with coconut oil or palm shortening.  2. In a big bowl, mix the eggs, almond