JANET'S COOKING AT HOME
Cooking low carb can be challenging at best. Coming up with a dessert can be even more so.
Sweet Lemon Ricotta Cheese Pie
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Sweet Lemon Ricotta Cheese Pie |
Ingredients:
1 1/2 cups almond flour sifted
3 tablespoons sugar substitute
1/4 teaspoon salt
1/4 cup butter melted
1 egg
1 teaspoon vanilla extract
4 eggs beaten
1 teaspoon vanilla extract
15 ounces ricotta cheese
2 oz cream cheese
1 tablespoon coconut flour
3/4 cup sugar substitute
2 tablespoon fresh lemon juice
Zest of 1/2 lemon
Instructions:
In deep dish pie plate, mix together almond flour, 3 tablespoons equivalent sugar substitute and 1/4 teaspoon salt
Pour in butter, 1 egg and 1 teaspoon vanilla
Mix until dough forms
Press into pie plate
Bake at 350 degrees F for 10 minutes
Set on rack to cool slightly
In a large bowl mix 4 beaten eggs, 1 teaspoon vanilla, 2 tablespoon fresh lemon juice, ricotta cheese, coconut flour, 1 cup sugar substitute, zest of 1/2 lemon
Beat until smooth
Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm
Cool and enjoy
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Chocolate Mousse
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Chocolate Mousse |
Ingredients:
1/3 cup full fat coconut milk
3 tablespoons sweetener
1-3 tablespoons cocoa powder
1/8-1/4 tsp kosher salt
2/3 cup heavy whipping cream
Garnish
soft whipped cream
flakey sea salt
Optional: 1/8 cup of dry red wine
Instructions:
Reduce 1/8 cup of red wine to 1 tablespoon
Heat up coconut milk and sweetener until it just begins to simmer
Mix in cocoa, add reduced red wine, salt and allow to cool completely (you can do a water bath to speed up the process!)
Add heavy whipping cream to a chilled bowl and whip until relatively stiff peaks form
Blend in the cooled chocolate mixture
Transfer to a serving glass
Garnish with sea salt to taste and add soft whipped cream
Allow to chill
Enjoy
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