Tag: Stevia

Rocket Fuel Iced Coffee

rocket fuel iced coffee

Two weeks ago Wes and Ashley had the most beautiful wedding here in our yard! The day could not have been more perfect with a light breeze, sunny skies, no rain, and it was not terribly hot.

I’m sure if you have ever helped plan a wedding or hosted anything like this, you know the stress. Greg and I spent every spare minute for months working in the yard and getting ready for the wedding. It was worth every second, but my eating plan took a nosedive!

On busy days I would grab something fast. On trips to buy something new for the yard, we would run through a drive-thru for a quick burger. I felt that I did not have time to plan meals so I would prepare anything quick. I went from eating off plan a few times a week to eating every meal off plan.

Now that life has slowed down, I am trying to focus on myself again. I like to get my mornings started with a Rocket Fuel Latte or Rocket Fuel Iced Coffee in the summer. I often feel that if I can get the day started right that I will stay on target all day long.

This coffee is creamy and refreshing and packed with ingredients to keep me burning fat all morning long while regulating my hormones and keeping cravings at bay.

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Rocket Fuel Iced Coffee

Course Beverages, Keto
Servings 1
Author Amye Melton

Ingredients

  • 1 3/4 c. chilled brewed coffee regular or decaf
  • 1 tbsp. plus 1 tsp. unsweetened almond butter or 2 tbsp. hulled hemp seeds
  • 1 tbsp. MCT oil
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 2 to 4 drops liquid stevia optional
  • pinch ground Himalayan rock salt optional
  • 4 to 6 ice cubes
  • Additional ice cubes for glass or mason jar

Instructions

  • Place coffee, almond butter or hulled hemp seeds, MCT oil, vanilla extract, cinnamon, stevia, salt and 4 to 6 ice cubes in a blender.
  • Blend until smooth.
  • Place additional ice into a glass or mason jar and pour coffee over.

Notes

Net Carbs: 1.5 g.; Fat: 26.1; Protein: 5.2 g; Calories: 274

 

Keto Chocolate Mug Cake

Keto Chocolate Mug Cake

Even after six months of keto, I would still consider myself a Carboholic. I continue to battle the urge to sit down to a plate of French toast or pancakes. Even though resisting is easier on keto, the mind games still exist. Mind games because most of the time I’m not even hungry.

I have struggled with baked goods on keto. I want to find keto substitutions for some of my favorite foods, but the majority of my baked foods have ended up in the trash.

Swerve seems to the be a very popular sweetener, and I don’t care for it in large amounts. Swerve is erythritol and an excellent option for most people. It has 0 calories per gram and little-to-no digestive disruption. However, there is a slight cooling effect in your mouth that I can’t bring myself to accept.

Maybe I am more sensitive to this cooling effect than most. I have tried mixing Swerve with other sweeteners to cut down on the cooling effect, and I still can’t find a happy medium.

My cousin, Linda, recently suggested a product that she has been using. It’s called Pyure, and has erythritol in it but it is mixed with  organic stevia.  Thus far I am delighted with this sweetener and I can’t wait to try it in different recipes.

Linda sent me this recipe along with the Pyure suggestion. It is fantastic, chocolaty, moist and delicious! Although a little higher in carbs than some keto foods, if I plan for it in my daily macros it seems to curb my carb cravings.

Keto Chocolate Mug Cake
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Keto Chocolate Mug Cake

Course Dessert
Servings 1
Calories 532kcal
Author Amye Melton

Ingredients

  • 2 tbsp. butter
  • 1/4 c. almond flour
  • 2 tbsp. cocoa powder
  • pinch kosher salt
  • 1/2 tsp. baking powder
  • 1 tsp. Pyure Organic Stevia
  • 1 lg. egg beaten
  • 60 Lily's Dark Chocolate Chips
  • 2 tbsp. whipped cream

Instructions

  • Place butter in a microwave-safe mug and heat until melted.  
  • Add almond flour, cocoa powder, salt, baking powder and stevia.  Mix well.
  • Stir in beaten egg until well blended.
  • Add chocolate chips and stir.  
  • Microwave 45 seconds to 1 minute or until cake is set but still fudgy.
  • Top with whipped cream and serve.  

Notes

Nutritional Information:
9g Net Carbs; 49g Fat; 15g Protein; 532 Calories

Chocolate Covered Cherries (Keto/Gluten Free)

keto-chocolate-covered-cherries

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