Soft, chewy cookies are always a treat, especially with a cup of coffee. These Chocolate Mint Chip cookies have a great chocolate flavor with the cool burst of peppermint. If you want the taste of a Thin Mint Cookie with the texture of chunky chocolate chip cookies, this one’s for you.
Cheesecakes are always so special to serve for holidays meals. These No-bake White Chocolate Cheesecakes are easy to make. Best of all they only takes a few ingredients. These creamy cheesecakes will fool everyone in believing they full of sugar when they are not.
Thanksgiving is just around the corner! This Garlic and Herb Roasted Turkey will wow you guests with its taste and presentation. Another side bonus is, your house will smell wonderful while this is turkey is roasting. The broth from roasting the turkey makes the best gravy.
If you love chocolate and cheesecake, I have just the one for you! Triple Chocolate Cheesecake is a rich creamy cheesecake that will satisfy your chocolate need! This rich creamy cheesecake will make an impressive add to your holiday table.
Cucumbers have always been a top priority when deciding what to plant in my garden. Our family loves to eat them raw and I love to pickle them. A favorite recipe to can for years was Seven Day Sweet Pickles. This recipe can be found in old cookbooks from our grandmother’s time. The original recipe took quite a lot of sugar but you can have the same crunchy sweet pickle using Stevia.
What is better with a hot cup of tea/coffee than a scone! And who is going to argue with a Triple Chocolate Scone!! These fudgy scones combine 3 types of chocolate to please your taste buds. Pair this with your morning coffee and you will have a delightful treat.
Cheesecakes have always been a favorite dessert of mine to make for special occasion. They are one of the easiest dessert to make sugar-free and low-carb and they taste just like the sugar-laden ones do. When I take a cheesecake to carry-in dinners I always come home with an empty plate. Separating the eggs and whipping the egg whites stiff give a wonderful light texture. You can also bake this cheesecake in a 9 x 13 pan if your prefer is you do not have a springform pan. Sometimes I omit the sour cream topping and just serve it with whipped cream and fresh berries.
Raspberries are a delightful treat in mid-summer. I have both red and black raspberry patches in our orchard. Black Raspberries are my all time favorite and but the Red Raspberries are ever-bearing and give all summer. They do require some work with pruning but give a bountiful crop every year. My children love to walk through the patch and eat their fill when they are sent to pick.
Raspberry Cake Roll THM-S
Cake:
Raspberry Filling:
Additional 1 tablespoon oat fiber and 1 tablespoon erythitol for dusting
Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll — sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol. Remove cake from oven. Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.
Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings
*You can also cut the cake into thirds to make a torte. Begin by layering cake, filling, cake, filling , and ending with cake.
This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Kitchen Aid Mixer for making this dessert.
Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll --- sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol. Remove cake from oven. Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.
Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings
You will find many more cakes, pies, and dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
