Low-Carb Berry Bomb

Low-Carb Berry Bomb

  

My sweet tooth will be the death of me! Like for real! So of course I have to make something to satisfy it and of course, this berry bomb did not disappoint! It tastes like berry ice cream.... except that I wanted to eat way more than a serving! 

 

The recipe was pretty simple. I recommend having silicone muffin tins in your arsenal for ideal Low-Carb cooking or at least a 12 count muffin tin and cupcake liners. 

 

Ingredients

 

1. 2 c assorted frozen berries 
2. 6 tbsp softened butter
3. 8 oz softened cream cheese 
4. 1 tsp vanilla extract (or any flavor, I used coconut)
5. 5 packets of Splenda 

Directions

Soften butter and cream cheese in the microwave (1 min should work)

1. Add frozen berries, butter, cream cheese, flavored extract, and Splenda to a blender (I used a Ninja Blender) 
2. Pour mixture into a muffin tin lined with cucpcake liners, or, if you’re like me, just pour the mixture into a cake pan and attempt to portion it put yourself.... yea right! 😂😂
3. Freeze overnight and pop out a delicious Berry Bomb whenever you’re hungry! 

 

This Berry Bomb was delicious eating as frozen ice cream, but it was also delicious right after I made it, eating it like a dip with Daikon Radish chips. I had never had Daikon Radishes before but found these at the Produce Market in my town and they were really good. They're like Oriental Radishes (those little red ones, that's what they're called!) but they were less "peppery" in taste. They were crunchy and just perfect with this dip. It was a nice balance between the radish "pepper" flavor and the sweetness from the berries and Splenda. I recommend you trying this Berry Bomb BOTH ways!

 

This recipe is really going to test your will power. Test to see if you have any and if you can maintain it after just one serving. Let me know how that works for you! I already told you how it worked for me! 

Sweets & Treats,

Gigi 

Blackberry Preserves

I made my delicious low-carb pancakes this weekend for myself, my sister, my brother in law and our 3 kids. Everyone ate my pancakes! Yay! I wanted to try to make a sauce for them so I took out the blackberries that I had and starting searching on Pinterest, until I found something remotely simple that I could alter and create. So here it is...

Ingredients

- 8 oz blackberries 

- 1/4 cup Splenda

- 1/4 cup water

- 1 1/2 tbsp Chia Seeds 

I haven't used Chia Seeds much but I have them because I have seen recipes that call for them. They are used as a thickening agent for fluids, pudding, yogurt. I have also heard that they make some people go. They have not affected me in this way personally. TMI! I know!

Instructions

1. In a small pot, heat blackberries and water until the blackberries are soft. 

2. Add Splenda until it dissolves. 

3. Then add Chia Seeds. You'll immediately see that the Chia Seeds give the preserve the "seedy" texture. 

4. Mash up the blackberries as well as you can so that they're all ready to go right on top of your pancakes! 

5. Scoop them onto your pancakes and eat up!! 

Obviously these preserves can be used on food other than pancakes, but that was my use on the snowy Sunday morning when I created it. Also, you can substitute other berries- raspberries, strawberries, blueberries- and make a different flavored preserve. Oh yea! And everyone liked them!! I always have to include that comment because that occurrence is sometimes few and far between!! 

Full Disclosure: these preserves are probably not the lowest carb. The fruit has carbs and so does the Splenda. So add up your intake carefully if you're looking to keep it low carb. Because the pancakes are so low carb, I just guesstimated with the preserves that I used. 

Alternatives: I say try subbing a Sugar Free syrup, like Torani or DaVinci for the Splenda for a lower carb option. 

Here's even a hazelnut syrup I found at the Dollar Tree. 

Give this a try for a sweet spoonful to add to your pancakes! 

Sweets!

Gigi