Coconut Cream Pie (Chad's Favorite)

1 unbaked Pie Crust
4 large egg yolks
1/4 cup cornstarch
1 (14 ounce) can full fat coconut milk
1 cup half-and-half
2/3 cup granulated sugar
1/4 teaspoon salt
1 cup sweetened shredded coconut
2 Tablespoons unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
optional: 1/2 teaspoon coconut extract

Whipped Cream
1 and 1/2 cups cold heavy cream or heavy whipping cream
3 Tablespoons confectioners’ sugar or granulated sugar
3/4 teaspoon pure vanilla extract

Preheat oven to 375°F. Fully blind bake the pie crust. Cool pie crust completely. 

Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.

The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).

Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

Pipe or spread the whipped cream on top. Garnish with extra coconut (toasted), if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.

Cover leftovers and store in the refrigerator for up to 5 days.

Cinnamon Muffins

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tablespoons sugar
1 teaspoon cinnamon

Preheat the oven to 375ºF.  Grease 18 muffins cups.

In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.

In another bowl, beat together the milk, vegetable oil, and eggs.  Make a well in the center of the dry ingredients and add the wet ingredients.  Stir just until combined – don’t over mix.

Divide the mixture evenly between the prepared muffin cups.

In a small bowl, combine the 2 tablespoons sugar and 1 teaspoon of cinnamon.  Sprinkle the cinnamon sugar mixture over the tops of the batter filled cups.  

Bake the muffins until a toothpick instead in the center comes out clean, 13-15 minutes.

Biscuits

4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons salt
1 cup very cold butter cubed
1⅓ cups cold milk

Preheat the oven to 425F. 

In a large bowl, mix together flour, sugar, baking powder, and salt.

Add in the cubed butter to coat with flour. Using a pastry blender, work the butter into the flour until the butter pieces range in size from peas to almonds.

Using a silicone spatula, fold the milk into the flour mixture until most of the flour is moistened but the dough is still crumbly. (Don’t over mix it. It will come together in the next step.) Turn out onto a well-floured surface.

With floured hands, pat the dough to a 1-inch thick rectangle. Fold the dough in half. (A bench scraper or large spatula can be helpful here!) Cut the dough in half crosswise and stack the two halves on top of each other. Pat the dough into a rectangle again. Repeat folding, cutting, stacking, and patting 3 more times.

Roll the finished dough to about ¾ to 1-inch thickness and cut into square biscuits. Place on prepared baking sheet.

Bake for 20 minutes or until the tops and bottoms are golden brown. Immediately brush with melted butter. 

Creme Brulee

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup sugar, divided
6 large egg yolks
hot water 

Preheat the oven to 325 degrees F. 

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. 

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 8 (shallow 5 ounce) ramekins. Place the ramekins into a large rimmed cookie sheet. Pour enough hot water into the pan to come halfway up the sides of the ramekins. 

Bake just until the creme brulee is set, but still trembling in the center, approximately 30 to 40 minutes.  

Remove the ramekins from the pan and refrigerate for at least 2 hours and up to 3 days. 

When ready to serve, divide the remaining 1/2 cup sugar equally among the 8 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving. 

*Substituted 1 tbsp vanilla bean paste for the vanilla bean

*Had extra mixture after filling 6 ramekins so I cooked the remaining amount on the stove and then poured it into two more ramekins and chilled -- same result as the baked ones.

Cranberry Coffee Cake

1 cup fresh or frozen cranberries

1 tbsp powdered Swerve

1 cup baking blend

¼ cup powdered Swerve

2 doonks pure stevia powder

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

2 large eggs

6 tbsp butter, melted

2 tbsp heavy cream

2 tbsp water

1/2 tsp vanilla extract

Preheat the oven to 350F and grease an 8x8 pan.

In a medium bowl, toss the cranberries with 1 tablespoon of the sweetener.

In a large bowl, whisk together the baking blend, ¼ cup of sweetener, stevia, baking powder, cinnamon, and salt. Stir in the eggs, melted butter, whipping cream, water, and vanilla extract. Gently fold in the cranberries.  

Spread into prepared baking pan and bake 30 minutes, or until golden brown and just set in the middle.

9 Servings

Original recipe called for almond flour and I subbed baking blend.  Was a little dry – try a little less baking blend or maybe up the water?

Modified from alldayidreamaboutfood.com

Lemon Yogurt Cake

3/4 cup xylitol
3/4 cup plain Greek yogurt
3 eggs
1/2 cup melted butter
1 tsp lemon extract
zest of one lemon
1/3 cup almond flour
1/3 cup coconut flour
1/3 cup golden flaxseed meal
2 tsp baking powder
1/2 tsp mineral salt

Preheat oven to 350 F. Grease an 8x8" baking pan.

In a large bowl or stand mixer, beat xylitol, yogurt, eggs, melted butter, lemon extract, and lemon zest together for 2-3 minutes or until light and smooth.

In a separate bowl, stir almond flour, coconut flour, golden flaxseed meal, baking powder, and salt together. Add to wet ingredients and stir until well-combined. Pour into prepared pan. Bake in preheated oven for 45 minutes, or until a toothpick comes out clean. Cool completely before serving.

Asian Salmon

1 1/2 lbs. salmon fillet
1 tablespoon coconut oil
1 teaspoon sesame oil 
2 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoon brown sugar
3 garlic cloves minced
2 teaspoons fresh ginger, minced
1/2 teaspoon pepper

Preheat oven to 375 degrees F. Prepare a sheet pan with a piece of foil that is twice as wide as the sheet pan, with half on the pan and half off so you can later fold it like a book.  Place salmon on the foil on the pan.

In a small saucepan, add remaining ingredients and mix well.  Warm this mixture just until coconut oil melts.  Spoon mixture over the salmon. Fold the foil off the pan over the salmon, covering completely and sealing the packet closed.

Place into oven and bake until cooked through, about 15-20 minutes. Open the packet and baste the salmon with the sauce.  Broil for 2-3 minutes until cooked through.

Lemon Fluff Pie

1 recipe sugar free cookie crust
8 oz cream cheese, softened
2/3 cup swerve powdered sugar 
1 1/2 cup heavy whipping cream
1 tbsp lemon zest
1/4 cup fresh lemon juice

Make crust and press into pie pan.  Bake 10-15 minutes until golden.  Allow to cool.

Mix together cream cheese and powdered sugar until smooth.  Add ½ cup cream at a time (to prevent lumps) and mix until smooth.  Mix in lemon zest and lemon juice and mix until smooth.

Refrigerate at least two hours before serving.  Best made a day ahead.

Sugar Free Cookie Crust

1 1/4 cups almond flour
1/4 cup brown sugar Swerve sweetener
1/4 tsp salt
1/4 cup butter melted

Mix all ingredients well and press into pan.  Bake 15 minutes.

Enough for a 9-inch pie pan, 9-inch springform pan or 8x8 baking dish.

Peanut Butter Sheet Cake

1/4 cup creamy peanut butter
1 cup water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla

Frosting:
3/4 cup butter
6 tablespoons milk
1/2 cup peanut butter
3 1/2 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 375 degrees.

In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.

In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add the peanut butter mixture and mix well.

Add the eggs, buttermilk, and vanilla and mix well.

Pour into greased sheet pan. Bake for 15-20 minutes at 375 degrees or until a toothpick inserted in the center comes out clean.

For the Frosting:

In a small pot bring the butter, milk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla. Pour frosting over the warm cake and spread evenly to the edges.

Notes for next time –

For the frosting, try ½ cup butter and try adding ½ tsp salt.

Citrus Cream Cheese Pull-Aparts
The cream cheese mixture sinks to the bottom of the rolls Place some foil under the pan in case the sugar mixture runs over.

1 (25 ounce) package frozen roll dough
Cooking spray
1/4 cup butter, melted
1/2 cup sweetened dried cranberries
1 cup granulated sugar, divided
2/3 cup (6 ounces) 1/3 less fat cream cheese, softened
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 cup powdered sugar
5 teaspoons fresh lemon juice

Thaw roll dough at room temperature for 30 minutes.

Cut rolls in half.  Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray.  Brush butter evenly over rolls. Cover; let rise in a warm place, free from drafts, 30 minutes.  Sprinkle with dried cranberries.  Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat a medium speed of a mixer until well blended.  Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar and peel.  Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350 degrees.

Bake at 350 degrees for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in center are done.  Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice.  Drizzle over rolls.

Overnight variation: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours.  Gently remove plastic wrap from rolls; sprinkle with sugar and peel mixture.  Let stand at room temperature 30 minutes or until dough has doubled in size.  Proceed with recipe as directed.

Makes 24 servings
Cooking Light

Pumpkin Breakfast Cake

1/2 cup coconut flour
1/2 cup almond flour
1/2 cup golden flaxseed meal
2 tsp baking soda
2 tsp baking powder
4 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/2 tsp sea salt
1/2 tsp cloves
1 15 oz. can pumpkin puree
2/3 cup xylitol
8 eggs
1/2 cup butter, softened
2 tsp vanilla extract

Preheat oven to 350 F. Grease a 9x13 pan and set aside.

In a large bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together.

In a separate bowl, beat pumpkin, xylitol, eggs, butter, and vanilla together on high speed until smooth. Add to dry ingredients, and beat on low until well combined. Pour mixture into prepared pan.

Bake at 350 for 40-50 minutes, or until a toothpick comes out clean.

Refrigerate leftovers.

*Next time, try adding sugar-free chocolate chips sprinkled on top.

Cinnamon Butter Cake

*all ingredients at room temperature

8 tbsp butter
1 cup Gentle Sweet
3 eggs
½ cup egg whites
2/3 cup almond flour
2/3 cup coconut flour
2/3 cup ground flax
1 tablespoon baking powder
1 ½ teaspoons cinnamon
½ teaspoon salt
1 cup unsweetened almond milk
¼ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon butter extract

Glaze:
4 tablespoons butter
3 tablespoons Gentle Sweet
1 teaspoon cinnamon
½ teaspoon butter extract
2 tablespoons unsweetened almond milk

Preheat oven to 350 degrees.  Generously butter a 10-inch bundt pan.  Sprinkle with cinnamon liberally and shake to coat pan evenly.

Using an electric mixer, cream together butter and sweetener until well combined.  Add eggs, one at a time, mixing well after each addition then add in egg whites and mix well.  Add almond flour, coconut flour, ground flax, baking powder, cinnamon and salt and mix well, scraping down the sides of the bowl.  Add almond milk, heavy cream and extracts and mix well.

Pour batter into prepared pan and smooth the top with a spatula.  Bake 40-45 minutes until a toothpick comes out clean.  Allow cake to cool.

While cake is cooling, make the glaze.  In a small saucepan, melt butter then add remaining ingredients.

While cake is still in pan, poke multiple holes into the cake with a chopstick.  Drizzle the glaze evenly over the whole cake.

When cake is mostly cool, use a knife to pull the edges away from the sides of the pan.  Invert onto serving plate.  Serve warm or cold.  Refrigerate if not eating immediately.

THM Chocolate Zucchini Cake

Cake:
1 medium zucchini
4 eggs, room temperature
4 tbsp butter, softened
¾ cup THM baking blend (or sub)
¾ cup gentle sweet
1/8 tsp pure stevia extract
1 tsp baking powder
1 tsp baking soda
2 pinches salt
1/3 cup stevia sweetened chocolate chips
4 tbsp unsweetened cocoa powder

Whipped Cream Frosting:
1 cup heavy cream
4 tbsp cocoa powder
7 tbsp gentle sweet
dash of vanilla extract

Preheat oven to 350 degrees.  Spray 8x8 pan with non-stick cooking spray.

Trim the zucchini and chop into pieces.  Place in a food processor and pulse until it is broken down into tiny pieces, not a mush.  Add all other ingredients and process until mixed well.

Pour batter into prepared pan and bake 35-40 minutes or until set and toothpick comes out clean.

While cake is cooling, whip cream, cocoa powder, sweetener and vanilla together until thick.  Frost cooled cake and serve.

THM Lemon Zucchini Cake

Cake:
1 small yellow zucchini (yield 1 cup processed)
4 eggs, room temperature
4 tbsp butter, softened
juice of 2 lemons (about ¼ cup)
1 cup THM baking blend (or sub)
¾ cup gentle sweet
2 pinches salt
2 ½ tsp baking powder
1 tsp pure lemon extract
1 tsp pure vanilla extract
2 tsp grated lemon zest

Creamy Frosting:
1/3 cup heavy cream
3 ounces cream cheese, room temperature
¼ cup gentle sweet
juice of 1 lemon

Preheat oven to 350 degrees.  Spray 8x8 pan with non-stick cooking spray.

Trim the zucchini and chop into pieces.  Place in a food processor and pulse until it is broken down into tiny pieces, not a mush.  Add all other ingredients and process until 

mixed well.

Pour batter into prepared pan and bake 30-35 minutes or until set and toothpick comes out clean.

While cake is cooling, whip cream, cream cheese, sweetener and lemon juice together until thick.  Frost cooled cake and serve.

Banana Oat Cake

2 large ripe bananas
2 cups oats, ground to flour in the blender
½ cup oats, left whole
¼ tsp salt
2 tsp baking powder
1 tsp baking soda
½ cup gentle sweet
2 doonks pure stevia extract
1 cup plain Greek yogurt
1 cup egg whites
1 tsp vanilla extract
1 tsp banana extract

Preheat oven to 350 degrees.  Spray 9x13 pan with non-stick cooking spray.

Mash bananas in a large bowl.  Add all other ingredients and mix well.

Pour batter into prepared pan and bake 35-40 minutes or until golden brown and set.

Wonderful White Blender Bread

1 ½ c egg whites
½ tsp xanthan gum
¾ c unflavored whey protein
1 c THM baking blend (or sub)
1 c plain Greek yogurt
2 ½ tsp baking powder
1 tbsp gentle sweet
½ tsp salt

Preheat oven to 350 degrees.  Spray 9x13 pan with non-stick cooking spray.

Put eggs and xanthan gum in blender and blend on high one minute, until thickened and frothy.  Add all other ingredients and blend well another minute until well mixed.

Scrape batter into prepared pan and bake 30-40 minutes. Cool 10 minutes before cutting.

Butter Glazed Pound Cake

Cake:
2 1/2 cups almond flour, room temperature
1/4 cup coconut flour, room temperature
1/4 cup unflavored whey protein powder
1 tbsp baking powder
1/2 tsp salt
1 cup butter, softened to room temperature
1/2 cup plus 1 tbsp Gentle Sweet
5 large eggs, room temperature
2 tsp vanilla extract
1/2 cup whipping cream, room temperature
1/2 cup water, room temperature

Butter Glaze:
5 tbsp butter
3 tbsp Gentle Sweet
2 tbsp water
1 tsp vanilla extract

Preheat oven to 325F. Generously grease a bundt cake pan with butter, spray with non-stick spray and dust lightly with almond flour.  All this needs to be done to prevent the cake from sticking, don’t skip this step.

In a medium bowl, mix together the almond flour, coconut flour, whey protein, baking powder, and salt.

In a large bowl, beat the butter and Gentle Sweet together until light and creamy. Beat in the eggs, one at a time and then mix in the vanilla extract. Beat in the almond flour mixture and mix well.  Slowly add the whipping cream and water and mix until well combined.

Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.

After you take the cake out of the oven, make the butter glaze.  In a small saucepan over low heat, melt the butter, Gentle Sweet, water and vanilla extract, mixing continuously.

While the cake is still warm in the pan, poke holes all over with a chopstick. Pour the glaze over the holes in the cake and let cool completely in the pan.

Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving plate.

Serve with lightly sweetened whipped cream and fresh berries.

Makes 16 servings

Adapted from All Day I Dream About Food

Blueberry Breakfast Cake

3/4 cup butter, room temperature
1 8-ounce package of cream cheese, room temperature
2/3 cup Gentle Sweet
1 teaspoon vanilla extract
1/2 teaspoon of almond extract
1 cup coconut flour
1 tsp salt
1 1/2 teaspoon baking powder
8 large eggs, room temperature
2 cups of frozen blueberries

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick spray.

With a hand mixer in a large bowl, cream the butter and cream cheese.  Add sweetener and extracts and mix well.

Next, add the coconut flour, salt and baking powder and mix well.

Add the eggs to the batter and mix slowly until completely combined.

Gently fold in the blueberries with a spatula.

Pour batter into prepared pan.

Bake in preheated oven 45-50 minutes until the top is golden brown and toothpick comes out clean.

Makes 24 servings.

Double Fudge Brownies

Brownie Ingredients:
4 oz unsweetened baking chocolate
1 1/2 sticks salted butter
1 cup Trim Healthy Mama Gentle Sweet
3 eggs, lightly beaten
1/4 cup almond flour
2 tbsp coconut flour
1 tsp vanilla
1/2 tsp salt
1 cup walnuts

Fudge Icing Ingredients:
8 oz unsweetened baking chocolate
8 oz heavy cream
½ cup Trim Healthy Mama Gentle Sweet

Preheat oven to 350. Line a 9 x 13 baking dish with parchment paper and spray with cooking spray.

Melt the unsweetened chocolate and butter over low heat in a non-stick skillet.  Add the rest of the brownie ingredients to a bowl.  Add the chocolate and butter and mix all until smooth.

Pour into the prepared baking pan and spread evenly. Bake for 20-25 min or until no longer jiggly. Cool completely.

Heat the cream in a saucepan over medium heat until bubbles form around the edge. Remove from heat and add the chocolate. Stir until melted. Add the sweetener and whisk until smooth and shiny. Pour over the cooled brownies and spread evenly.

Store in the fridge or freeze for later.