Low-Carb Almond Milk Ice Cream

Oh hum yum yum yum!!!! Ice cream. Mouth. Watering. Yum yum yum. How dare you post a video on Facebook about how to make simple ice cream and not post a Low-Carb version?!?! What is wrong with people?!?! But hey, that's okay because I can create something for myself, and this post is to share it! I'm sharing especially for my friend Bella in Melbourne Australia who loves ice cream too!! 

Ingredients

- 1 cup unsweetened vanilla flavored almond milk 

- 1/2 tsp vanilla extract

- 1/2 tsp coconut extract (or another extract flavor of your choice) 

- 2 squirts of liquid Stevia (or liquid Sucralose or 2 packets of powdered sweetener) 

- 2 dashes of salt 

Instructions

- mix all ingredients in a freezer safe container 

- freeze overnight 

- when you're ready to eat, zap in the microwave for 25-30 seconds and your ice cream will be ready

- enduldge!!

Carb Breakdown: ONE for the cup of milk! (If you substitute a powder sweetener for a liquid, there will be more carbs) 

You can also put yummy additions into your ice cream such as - cocoa powder, chocolate chips, nuts, berries, SF syrups (Torani, butterscotch, chocolate, etc). Just try to add something sweet and SF (to keep the carb count down) and viola! Overnight instant ice cream!! Hope you like it!! 

Soothing my Sweet Tooth!

Gigi 

Low-Carb/Egg Fast Coconut Custard (adaptation)

The I Breathe I'm Hungry blog is so awesome! This girl Mellissa is so creative on how to use eggs! I thought I could get creative too and make a coconut egg custard similar to her caramel custard. I was right!! And it wasn't difficult! The most difficult thing was waiting till the next day to eat it! Lol!!

Ingredients

For the egg custard:

- 2 eggs

- 2 oz cream cheese

- 1 cup water

- 1.5 tbsp granulated splenda (or other sweetener) 

- 1.5 tsp coconut extract

For the sauce:

- 2 tbsp butter

- 2 tbsp granulated splenda 

- 1/4 tsp coconut extract 

Instructions

For the egg custard:

- preheat the oven to 325 degrees 

- microwave cream cheese for 1-1 1/2 minutes 

- combine all the egg custard ingredients and mix together in a magic bullet or blender 

- grease 5 ramekin bowls

- pour the mixture into the ramekins

- place the ramekins into a baking sheet. Fill the baking sheet 1/2 way up the sides with water. 

- bake the ramekins on the baking sheet for 30 mins. This should give the egg custard time to set. 

- take ramekins out of oven and let cool in the refrigerator overnight

For the sauce:

- melt the butter in the microwave for 2 mins

- mix all ingredients together with a whisk 

- refrigerate overnight or make fresh

- when you are ready to eat the egg custards, pour the sauce over each custard and enjoy! 

"Egg"cellently sweet!

Gigi 

Low-Carb Macaroons

So while I sat and waited (and waited and waited since it felt like forever) for my Low-Carb Pumpkin Pie to settle, I still craved a sweet treat! So I found a simple recipe for low-carb macaroons and made them! With this post, you can absolutely not judge a book by its cover because these macaroons were a mess, but (once I cleaned them up), they were pretty and so damn good! I can't stop eating them either! They're super low in carbs and filled with coconut which is my favorite flavor! Check them out!!

Ingredients

- 4 eggs

- a pinch of salt

- 1/2 cup of Splenda

- 1 cup of unsweetened shredded coconut

Instructions

1. Beat eggs and salt with a hand mixer

2. Add Splenda and continue beating

3. Gently fold in coconut with a spatula 

4. On a parchment lined cookie sheet, scoop a spoonful of the batter and place on cookie sheet

5. Bake at 350 degrees for 15 mins 

Like I said, these guys looked like a mess. The batter was runny so when I peaked at them while cooking, they looked like this...

BUT they smelled good so I was hopeful that they weren't too screwed up!! 

When the 15 mins were over, I had this...

So I trimmed the excessive batter, which also tasted super delicious, and shaped the cookies to resemble macaroons. Once that was done, I think they came out looking "normal-ish."

Give it a try! This recipe was so easy and each macaroon is only 3.1 carbs! I ended up with large macaroons, 11 for the batter, but the whole batter was 34 carbs. Maybe you'll want smaller macaroons as these are hard to eat just one! They're are soooooo sooooooo good! This is my favorite cookie so far!!!!

Yummy in my Tummy!!!

Gigi