Tag: coconut oil

Chocolate Covered Cherries (Keto/Gluten Free)

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Most of you know that I enjoy baking and making candy during the Christmas holiday season. It’s a tradition that I have continued with my family, just as my mother did. It just feels like Christmas to me.

Last week, while trying to make some of my favorite recipes low carb/gluten free, I wasted more groceries than ever before!  I was just about to throw in the towel when I decided to experiment with some homemade candy.

Homemade Chocolate Covered Cherries is always a must at Christmas. The recipe I have made forever was an old recipe handed down from my mother. It was a staple at Christmas when I was growing up and has remained one until now. I am sure I will make mama’s old recipe again someday. For now, I am down 23 pounds, and I do not plan to blow it during the holidays. I have found that an occasional carb-up us helpful to me. However, I can’t carb-up the entire season.

This recipe makes 17 cherries but can easily be doubled if you are preparing for a crowd. The fondant seems to soften much quicker than traditional chocolate covered cherries. Instead of placing the bowl of fondant in the refrigerator to cool, I scooped 17 fondant balls onto a pan lined with wax paper and then refrigerated. When I was ready to start covering the cherries, I took out a few pieces of fondant at a time, covered the cherries, then placed them back into the refrigerator.
Because the fondant is softer than my traditional recipe, they do not require standing at room temperature before serving.

keto-chocolate-covered-cherries
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Chocolate Covered Cherries (Keto/Gluten Free)

One of my mother's Christmas candy recipes made low carb!
Course Keto
Servings 17
Calories 51kcal
Author Amye Melton

Ingredients

  • 17 maraschino cherries drained and dried
  • 3 Tbsp. unsalted butter softened
  • 3 Tbsp. cream cheese softened
  • 1/4 tsp. salt
  • 1/2 c. Stevia
  • 1/2 c. Swerve Confectioners
  • 1 scoop vanilla protein powder
  • 1/2 tsp. vanilla extract
  • 2 servings Lily's Sugar-Free Dark Chocolate Chips (120 chips)
  • 1 tsp. coconut oil

Instructions

  • Place 17 cherries on a double layer paper towel to drain.  Blot dry with another paper towel before using.
  • Line a baking sheet with wax paper, set aside.  
  • In a medium bowl, using an electric mixer combine butter and cream cheese.
  • Gradually add salt, Stevia, and Confectioners Swerve, and protein powder and mix until well blended.  
  • Add vanilla extract and mix until combined.
  • Scoop fondant using a small scoop or spoon, making 17 evenly sized balls and place on wax lined baking sheet.  Refrigerate at least 30 minutes.  
  • Remove a few fondant balls at a time and cover each cherry with one ball.  Return to the refrigerator onto the wax paper.
  • Place chocolate chips and coconut oil in a small bowl and microwave 30 seconds.  Stir.  If the chips have melted most of the way continue stirring until completely melted.  You may need to microwave a few more seconds to get them to this stage.
  • Remove the pan of cherries from the refrigerator.  Using a small spoon, drizzle the cherries with melted chocolate.  Return to the refrigerator until the chocolate has set.
  • Store in an airtight container in the refrigerator or freezer.  

Notes

For 1 chocolate covered cherry:  Net carbs = 3 g; Fat = 4 g; Protein = 1 g; Calories = 51

 

 

Paleo Bars

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Greg seems to be the world’s best at sticking to a low-carb diet.  He has more willpower than anyone else I know. I can usually stick to a low-carb plan better than any other but I just can’t shake craving something sweet occasionally.

These are a sure-fire way to satisfy that sweet tooth.  These Paleo Bars are full good things, with just a little chocolate on the top.  You can leave the chocolate off if you prefer, or use dark chocolate instead of semi-sweet chocolate.

It’s best to use virgin coconut oil, which can be found in many grocery stores.  Also, eat local raw honey, if possible.  Because local raw honey has not been processed it still contains pollen, enzymes, antioxidants, and many other beneficial compounds that make it nutritious.  Research has shown that local honey, obtained as close as possible to where you live, may help build immunity to some seasonal allergies.  Honey, raw or processed, should never be given to a child under the age of 12 months old.

I don’t think you’ll be disappointed with these Paleo Bars, they are healthy and delicious, even if you are not following a low-carb diet.

Paleo Bars
 
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Recipe from the Very Vera show from Augusta, Ga.
Ingredients
  • 2 c. almonds
  • ½ c. flax meal
  • ½ c. shredded coconut, unsweetened
  • ½ tsp. salt
  • ½ c. coconut oil
  • ½ c. almond butter
  • 9 - 10 large Medjool dates, pitted
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tbsp. honey
  • ½ to ¾ c. semi-sweet chocolate chips
Instructions
  1. Place nuts, flax meal, coconut, and salt in food processor. Pulse until you have sizes ranging from the size of sand to the size of a pea.
  2. In a small saucepan melt the coconut oil over low heat. Add the dates, almond butter, vanilla and almond extracts, and honey. Stirring occasionally keep over heat until ingredients are combined and warm.
  3. Add the coconut oil mixture to the food processor and pulse until it all comes together.
  4. Press the mixture into an 8 x 8-inch pan (I lined mine with wax paper). Use the bottom on a glass is you need to in order to press in down tight so that they bars will be solid.
  5. Melt chocolate chips and spread over the bars. Refrigerate at least 1 hour or until the bars cool and chocolate sets.
  6. Remove from refrigerator and cut into small squares.