Janet's Cooking at Home - Two Low Carb Desserts

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

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

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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