Lemon-Strawberry Cakelets

You know I like my treats…..But I also like to have my food work to bettering my body too!  I always use clean, non-GMO, usually organic ingredients.  I also work to incorporate foods that will help my body to heal and function at its best. 


I add collagen to my green smoothies. I make my own healthy jello to incorporate gelatin into my day. I add sauerkraut to my eggs to include some fermented foods into my daily intake. Small things add up. 

Today I used Young Living lemon essential oil in my weekly treat. 75 lemons go into one 15-ml bottle. That is one full lemon in every five drops of oil. I drink 1/2 lemon worth in my warm ACV water each morning.  So much easier than juicing a lemon, especially when you’re still half asleep!  Lemons are high in vitamin C and many other vitamins and minerals. They contain flavonoids making them powerful antioxidants.  They are a great liver detoxifier as well. 


So, here is another low carb treat, using food as medicine, to help improve our health. 

Lemon-Strawberry Cakelets 

cakelet-

1 cup butter, softened

1 cup cream cheese, softened

1 cup sweetener

10 eggs

2 tsps vanilla extract

25 drops Young Living lemon or jade lemon essential oil

2-1/4 cup almond flour

1/2 cup coconut flour

2 tsps baking powder

2 cups strawberries,diced

1-1/2 droppers of liquid stevia

glaze-

3/4 cup Sukrin Melis (confectioned sweetener)

5 tbsps lemon juice

Instructions:

Heat oven to 325F. Cream together butter, cream cheese and sweetener (I used Swerve). Blend in eggs, extract and essential oil (you could replace this with lemon extract). Add in liquid stevia (I use Sweet Leaf).  Slowly stir in flours and baking powder. Toss in berries (I put mine in my Pampered Chef manual food processor). Spoon batter into individual brownie wells (I love the Pampered Chef brownie pan). Bake at 325F for 18 minutes. Cool. For glaze, mix lemon juice and powdered sweetener and drizzle over cooled cakelets.  

Servings 32.

Per serving – calories 155, fat 14, carbs 5, fiber 2, protein 4.5

*recipe adapted from lowcarbyum

 

 

Did you say CHOCOLATE?

Dessert is divine!  I love me some chocolate!  But I also don’t want to increase the size of my waist….SO I find alternatives.

Recently, I have been researching a nutritional ketogenic diet.  I have been following low carb for about six months now (except for my major holiday screw up!).  I don’t believe there is necessarily a perfect way to eat for every body; I do feel everybody is different and different things will help some people while other things, other people.  I do, however, believe corn, wheat and soy, as well as sugar and processed foods, are bad for everyone. Dairy is not the best for us either, but cheese is HARD to give up when you have eliminated so many other foods, so I work to keep it to a minimum.

With all that in mind, I still want me some weekend dessert!  Keep in mind, I am not creative and I do not enjoy cooking!  I scoured the internet and found a few dessert recipes. Some were disgusting, some okay, but the following is tried and true delicious with myself, my husband and my teenaged son.

Chocolate mini cakes to the weekend dessert rescue!  ENJOY!

Chocolate mini cakes with chocolate buttercream frosting

mini cakes-

8 eggs

1 cup erythritol, swerve or sukrin

1 cup unsweetened coconut or almond milk

3 cups almond flour

4 tsps baking powder

1 tsp baking soda

7 tbsp unsweetened cocoa powder

8 tbsp butter, ghee or coconut oil

2 tsp vanilla

For the cake-

Preheat oven to 350F.

Grease individual muffin or brownie pan.

In a large bowl, beat eggs.  Add erythritol and milk, combine.  Add all additional ingredients and combine well.

Divide evenly into muffin tins.

Bake about 10-12 minutes, do not overcook. (oven temps and times may vary)

Remove and let cool before frosting.

frosting-

1 cup softened butter

1 cup erythritol, swerve or sukrin (powdered)

2/3 cup unsweetened cocoa powder

1/4 cup unsweetened coconut or almond milk (may need to adjust a little)

2 tsp vanilla

1 tsp stevia *if desired

For the frosting-

Cream butter.

Add powdered sweetener and cocoa powder, combine well.

Slowly add unsweetened milk until mixed.

Blend in vanilla and stevia (and additional milk if desired) until desired consistency reached.

Frost cooled mini cakes.

Servings 30.

Per serving- calories 171, fat 19.4, carbs 10.3, fiber 1.9, sugar 0.6, protein 4.7

*frosting recipe adapted from lowcarbyum

*minicake recipe adapted from preheatto350

#lowcarb #glutenfree #dairyfree #soyfree #chocolate #dessert