Sugar-free Shortcake

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Sugar-free Shortcake

Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Course Dessert
Servings 4
Calories

Ingredients
  

  • 1 cup all-purpose flour
  • 4 egg yolks
  • 4 T Kidsweet™
  • 2 tsp baking powder
  • 8 T of butter melted
  • 1 1/2 tsp vanilla extract
  • 4 T milk

Instructions
 

  • mix the powdered ingredients
  • add melted butter and stir
  • add eggs and vanilla and stir
  • add milk and stir
  • spray a wide mug or other microwave-safe round container
  • cook 1/3 of the mixture at a time in the mug for about 1 min 30 sec

Vanilla Custard

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Vanilla Custard

Course Dessert
Calories

Ingredients
  

  • 2 C milk
  • 2 Tbsp cornstarch
  • 1/6 C Kidsweet™
  • 2 eggs
  • 1 /12 tsp vanilla extract

Instructions
 

  • heat the milk & Kidsweet™
  • whisk in the cornstarch and stir milk opccasionally
  • beat the two eggs
  • when the milk starts to bubble, add 2T at a time (6 T total) of the heated milk into the beaten eggs and whisk rapidly
  • pour the hot egg mixture into the bubbling (not boiling) milk, whisking continuously
  • keep heating until the custard thickens, then remove from heat and chill
Keyword dairy

Whipped Cream

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Whipped Cream

Delicious whipped cream, without the sugar
Prep Time 20 mins
Total Time 2 hrs 20 mins
Course Dessert
Servings 4
Calories

Ingredients
  

  • 7 oz heavy cream
  • 1 T Kidsweet™ or 2T if you want really sweet whipped cream
  • 1 tsp vanilla extract

Instructions
 

  • whip until somewhat stiff peaks form
Keyword dairy

Devil’s Food Cupcakes

Here’s your keto-friendly devil’s food cake! Rich and chocolatey, not too sweet, but oh, so satisfying, and quick to make.

House-shaped cupcakes of low-carb Devils food cake with powdered Kidsweet™

Devil's Food Cupcakes

The base recipe makes microwavable cupcakes. This can be turned into a Chocolate Lava Cake recipe by quadrupling the milk (non-dairy or regular) and cooking in a pressure cooker.
Course Dessert
Calories

Ingredients
  

  • 2 eggs
  • 4 T olive oil
  • 4 T Kidsweet™ available at https://kidsweet.com/shop/
  • 2 T Almond Milk
  • 4 T almond meal or flour
  • 4 T coconut flour
  • 4 T powdered Cocoa
  • 2 pinches of salt
  • 1 tsp Baking Powder

Instructions
 

  • - Mix all ingredients together completely.
  • - Put about 1/4 cup into a mug or into each section of a silicone muffin tray. Leave room for it to rise to double the height, though it will sink back down a bit as it cools.
  • - Microwave for one minute.
  • - You can top the cupcakes with Kidsweet™-sweetened whipped cream or frosting, or sifted powdered Kidsweet™ (available soon).
  • - Note--when using a tray for mini-muffins, as was done for the cupcakes pictured, we just used the outer four slots. The middle two didn't cook as fast as the outer ones in the microwave.
  • - Makes about 4 mug cakes, depending on the amount used for each. This recipe can be easily cut in half or doubled.
  • - Variation--to make a Kidsweet™ Lava Cake, use four times as much (non-dairy) milk. Use Pyrex ramekins, ideally, or a thick microwavable mug, and cook in an 'Instant Pot' for 6 minutes, or a bit more if you don't want it as runny. (Other types of pressure cookers haven't been tested yet.)

Notes

- The Kidsweet™ test kitchen is gleefully working on further variations to this base recipe -- contact us if you come up with your own!
Keyword chocolate, dairy-free, desserts, keto-friendly, wheat-free

Chocolate Hemp Heart Cakes

These delicious, nutrient-dense chocolate brownies include an abundant portion of hemp seed hearts–which are high in healthy Omega-3 fatty acids,
and about 35% protein.

Chocolate Hemp Heart Cakes

Chocolate Hemp Heart Cakes

Course Dessert
Servings 4
Calories

Ingredients
  

  • 1 c Hemp Hearts
  • 1/2 c Cacao or Cocoa Powder
  • 1/2 c Almond Flour or Coconut Flour
  • 1/4 c Kidsweet™
  • 1 tsp Baking Powder
  • 1 pinch salt
  • 1 tsp Vanilla (or Rose water, almond or orange extract, strong coffee, or other flavor of your choice, to taste)
  • 1/2 c coconut oil melted
  • 4 Large eggs
  • 1/4 c Almond Milk (more if using coconut flour)

Instructions
 

  • Mix all ingredients together completely.
  • Either put into a shallow oven-safe casserole dish for a brownie-like cake, and let sit for a few minutes; OR, spoon out into thin cookies, place onto a greased cookie sheet, or use parchment.
  • Bake at 350°F for 10-15 minutes if thin, or 20-30 minutes if thick.
  • Let cool, and enjoy!

Notes

The cocoa provides modest amounts of vitamin E, an antioxidant, plus vitamin K, choline, selenium, magnesium, zinc, manganese, and iron. It's a good source of insoluble fiber, and the antioxidents called flavonoids. If you can get cacao, a cold-pressed, raw form of cocoa, it has an even higher antioxidant content.
Nutrition sources for more information:
http://healthyeating.sfgate.com/cocoa-powder-nutrition-information-2144.html
https://www.livestrong.com/article/478632-do-hemp-seeds-contain-healthy-omega-3-fatty-acids/
https://iquitsugar.com/raw-cacao-vs-cocoa-whats-the-difference/
Keyword chocolate, dairy-free, desserts, keto-friendly, low-carb, wheat-free

Buckwheat Cookies

This shortbread-like recipe uses buckwheat flour—a legume rather than a grain–but still manages to bring home the cookie while providing about three grams each of protein and MCT’s per cookie.

Buckwheat Cookies with Kidsweet™

Buckwheat Cookies

Really? A sugar-free, wheat-free, dairy-free cookie that's got a snap, a crunch, and a bit of sweet? Pull up a glass of nut milk and enjoy something out of the ordinary.
Course Dessert
Servings 12 cookies
Calories

Ingredients
  

  • 1 1/2 c buckwheat flour
  • 1/2 c coconut oil chilled if necessary to be solid
  • 4 tablespoons Kidsweet™ available at https://kidsweet.com/shop/
  • dash of salt
  • dash of baking soda
  • 1/2 t vanilla extract
  • 1/3 c water

Instructions
 

  • preheat oven to 350°F
  • cream the Kidsweet™ into the coconut oil
  • add the salt and soda, mix thoroughly
  • add the buckwheat flour 1/4 c at a time. Blend until thoroughly incorporated. This may take a couple minutes.
  • add the vanilla extract and water.
  • chill in refrigerator for 20 minutes.
  • form into ping-pong-ball-sized spheres and place on parchment-lined baking pan, then press flat.
  • bake for 20-25 minutes, or until the edges just start to brown. The bottoms will be slightly brown. Let cool.
Keyword dairy-free, desserts, sugar-free, wheat-free