DESSERTS & SWEETS

CHERRY TART

10 servings

CREAM

500 ml unsweetened almond milk

2 tsp vanilla essence or to taste

skin of 1 lemon

2 egg yolks

4 tbsp stevia powder or to taste

10 gr unflavored powdered gelatin and ¼ cup water

DOUGH

200 gr almond flour

1 tsp baking powder

6 tbsp stevia powder or to taste

1 tbsp almond milk

1 beaten egg

2 tbsp coconut oil (30 ml)

FRUIT

½ tbsp unflavored gelatin and 2 tbsp water

400 gr pitted cherries

4 tbsp stevia powder or to taste

3 tbsp water

Pour the gelatin sprinkling as shower in ¼ cup of water and let it hydrate for 10 minutes. Set aside.

In a pot over medium heat add the milk, vanilla and lemon peel, and heat avoiding boil and stir with a wooden spoon. Take off the heat and remove the lemon peel.

In a medium bowl, beat the egg yolks with the stevia powder until well combined. Now add the hot milk in a thin stream over the yolks whisking constantly to prevent them from curdling.

Now pour this mixture back to the pot and heat slowly over low heat for about 5 minutes. (Do not boil). Then remove from heat and keep stirring for another minute.

Heat the gelatin in the microwave for 10 to 15 seconds to melt. Pour into the cream and stir with the hand mixer to avoid lumps.

Transfer to a glass container and cover with plastic wrap to prevent a hard coating.

Once cold refrigerate for consistency. Set aside

Preheat the oven to 350º F. Prepare a removable 22 cm round cake mold and grease it with a little coconut oil. In a bowl add the flour, baking powder, and stevia. Stir. Add egg and oil and mix. Add milk if necessary. Transfer the dough to the mold placing it at the bottom and on the sides. Bake for 8-10 minutes. Set aside.

In a small container add 2 tablespoons of water and sprinkle gelatin. Let it rest for 10 minutes.

In a saucepan over low heat 3 tablespoons of water, the cherries and the stevia, cook until they take a little consistency, about 10-15 minutes. Remove from heat. Melt the gelatin for 10 seconds in the microwave and pour into the pot. Stir.

Now spread the cream on the tart and distribute the cherries with their sauce on top.

Per serving

Cal: 205.9 P: 6.2 F: 16.4 Cb: 12.2

CHOCOLATE CAKE

12 servings

100 gr stevia powder or to taste
200 gr almond flour
¾ cup bitter cocoa powder
1 ½ tsp baking powder
1 tsp sea salt
2 beaten eggs at room temperature
1 cup almond milk
60 ml coconut oil
2 tsp vanilla essence
1 cup boiling water
COVER
120 gr no sugar chocolate chips
30 gr ghee at room temperature
1 tsp vanilla essence

Preheat oven to 355º F. Grease a round removable-bottom mold of about 25 cm in diameter, cover the bottom with baking paper.

In a bowl put all the dry ingredients: stevia, flour, cocoa, baking powder, baking soda and salt. Add the wet ones: eggs, milk, oil, vanilla. Stir. Now add the boiling water and stir to integrate well.

Pour the mixture into the mold and bake for about 45 -50 minutes or until a toothpick inserted comes out dry. Remove, let cool and unmold.

In a small bowl add oil, cocoa, stevia, milk and vanilla, stir well. With a spatula spread over the cake on all sides with this topping.

Melt the chocolate in the microwave or pot, then add the ghee and mix well. Once it has cooled a bit and is firmer, cover the cake on all sides with this topping.

Per serving
Cal: 251.3 P: 6.7 F: 22.1 Cb: 12.6

BERRIES CREPES

2 servings

CREPES
2 egg whites
40 ml unsweetened almond milk
10 gr coconut flour
½ tsp stevia powder
coconut oil spray
FILLING
120 gr frozen mix berries (blackberries, blueberries, strawberries, raspberries)
3 tbsp stevia powder or to taste
15 gr semi-bitter chocolate chips

In a bowl add the egg whites and beat by hand until they are a little frothy. Add the milk and then flour combining. Add the stevia. Let stand 5 minutes.

In a small, nonstick skillet, over medium heat, add a little coconut oil spray and add a quarter cup of the mixture and ladle to distribute the mixture. It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off heat and reserve. Repeat the same with the other crepe. Set aside.

Thaw the berries and add to a small pot along with the stevia. Cook for a while, stirring frequently until well combined. Take off and let cool a little.

Fill the crepes with the berry sauce and fold them by 4. Melt the chocolate chips in the microwave and pour over the crepes.

Per portion
Cal: 114 P: 5.6 F: 3.8 Cb: 15.4

EXPRESS TIRAMISU

1 serving

¼ cup whole oats

¼ cup brewed coffee

2 tbsp fat-free, unsweetened plain Greek yogurt

1 tsp bitter cocoa powder

2 tbsp stevia powder or to taste

COVER

4 tbsp fat-free, unsweetened plain Greek yogurt

1 tsp vanilla essence

stevia powder to taste

In a small bowl, mix the oats, coffee, yogurt, cocoa and 2 tablespoons of stevia. Stir and pour into a bowl or glass. Refrigerate for a few hours or overnight.

Mix the yogurt with the vanilla and stevia to taste, if it is too thick you can add a little water. Pour over the tiramisu and sprinkle a little cocoa on top.

Per portion

Cal: 163 P: 12.7 F: 1.4 Cb: 21.7

WALNUT ZUCCHINI CAKE

12 servings

200 gr almond flour

½ cup stevia powder or to taste

3 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 tsp ground ginger

1 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground nutmeg

75 gr chopped walnuts

3 eggs

50 ml coconut oil

zest of 1 orange

500 gr grated zucchini

Grease a cake mold with a little coconut oil. Preheat the oven to 350º F.

In a bowl add flour, stevia, baking powder, baking soda, salt, spices, and nuts. Stir to mix.

In another bowl, beat the eggs, add the oil and the orange zest. Stir.

Pour this mixture into the dry ingredients and mix. Using your hands squeeze grated zucchini to drain water. Now add zucchini and blend well.

Pour over the mold and bake for 40 minutes or until a toothpick inserted comes out dry.

Per serving

Cal: 207.7 P: 6.7 F: 19.4 Cb: 5.7

VANILLA FLAN

4 portions

CARAMEL
100 gr allulose powder
30 ml water
3 tbsp boiled water
FLAN
2 eggs
250 ml almond milk
1 tbsp vanilla essence or to taste
6 tbsp stevia powder or to taste
1 tbsp unflavored powdered gelatin
4 tbsp water

Place allulose and 30 ml of water in a small pot to medium heat. Stir occasionally until golden, about 10-15 minutes. Remove from heat and add slowly the boiled water. Pour into 2 individual molds.

In a small bowl put 4 tablespoons of cold water and sprinkle the gelatin. Let it rest for 10 minutes to hydrate. Set aside.

Beat in the eggs in a bowl with a hand beater until well combined. Add milk, vanilla, stevia and stir.

Pour the mixture in a pot and heat over medium-heat stirring frequently. Cook about 10 minutes (do not boil) take off the heat and set aside.

Microwave the gelatin for 10-15 seconds or until melted. Pour it over the milk mixture and stir to combine.

Pour the flan in molds and refrigerate for about 2 hours or until firm.

Per serving
Cal: 58.8 P: 3.8 F: 3.8 Cb: 2

LECHE ASADA

5 servings

CARAMEL
150 gr allulose powder
50 ml boiled water
4 tbsp
LECHE
500 ml almond milk
5 eggs
2 tbsp vanilla essence
9 tbsp stevia powder or to taste

Place allulose and water in a pan or small pot to medium heat. Stir occasionally until golden, about 15-20 minutes. Remove from heat and gradually add boiled water to the caramel until it reaches a more liquid consistency. Pour into a baking dish.

Put the eggs in a bowl and beat with a hand mixer until they are combined. Add milk, vanilla and stevia, and stir.

Preheat the oven to 400º F.

Pour the preparation into a saucepan and heat over medium heat, stirring frequently. Cook about 10 minutes (do not boil) remove from the heat.

Pour the mixture into the baking dish and put this mold in a larger baking dish and fill with very hot water up to medium height, to cook it in a bain-marie. Cover with aluminum foil and bake for 50 minutes or until a toothpick inserted looks set.

Remove from the oven, remove the aluminum foil and cool for another 50 minutes.

Then remove the baking dish from the water, cover with plastic wrap and refrigerate.

Per portion
Cal: 110 P: 7.5 G: 7.4 Cb: 3.2

CHOCOLATE BANANA CAKE

10 servings

130 gr almond flour

20 gr unsweetened cocoa powder

1 tbsp baking powder

¼ tsp sea salt

45 gr bittersweet chocolate chips

40 gr coconut oil

3 tbsp stevia powder or to taste (depends of banana´s sweetness)

2 eggs

1 tsp vanilla extract

3 ripe bananas

Preheat the oven to 350º F. Prepare a loaf pan greased with little coconut oil or lined with parchment paper.

In a bowl, mix the flour, baking powder, salt, cocoa and chocolate chips.

Grind the bananas with the oil, stevia, eggs and vanilla using an immersion blender. Grind until well combined. Transfer this mixture over the flour and stir to incorporate.

Pour the mixture into the pan and bake for 40 to 50 minutes or until a toothpick comes out dry. Let it rest for 10 minutes and unmold. Then cool on a wire rack.

Per portion

Cal: 189.4 P: 5.3 F: 14.6 Cb: 14.5

LAVA CAKE

8 servings

85 gr unsweetened chocolate chips

50 ml coconut oil

1 tsp vanilla essence

8 tbsp almond flour

3 eggs

80 gr stevia powder or to taste

Preheat the oven to 425º F. Grease 8 ramekins with a little coconut oil.

In a saucepan add coconut oil and chocolate chips, in low heat, stirring all the time until melted. Take off the heat and add the vanilla and almond flour. Set aside.

In a bowl add the eggs and stevia and beat with a mixer on high speed until it increases in volume, about 8 - 10 minutes.

Fold in the chocolate over the egg mixture without stirring so as not to lose volume.

Now spread the chocolate mixture into the ramekins and bake for 6 minutes.

Remove from oven and let cool 2 minutes before serving.

Per portion

Cal: 188.5 P: 5.3 F: 19.6 Cb: 6.5

APPLE CARAMEL CREPES

4 servings

CREPES
3 eggs
150 ml unsweetened almond milk
20 gr coconut flour
1 tbsp stevia powder or to taste
coconut oil spray
FILLING
2 peeled and diced green apples
3 tbsp stevia powder or to taste
1 tbsp ghee
½ tsp cinnamon or to taste
100-150 ml water
CARAMEL
150 gr allulose powder
50 ml water
3 tbsp boiled water

In a bowl add the eggs and beat by hand until they are a little frothy. Add the milk and then flour integrating well. Add stevia. Let stand 5 minutes.

In a small, nonstick pan, over medium heat, add a little coconut oil spray and add a half cup of the mixture and stir to distribute the batter. It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off the heat and reserve. Repeat the same with the rest of the batter.

In a saucepan place apples, stevia, ghee, cinnamon and enough water to cover. Bring to medium-low heat for about 25 minutes until soft and consistent. Take off heat and set aside.

Place allulose and 50 ml of water in a small saucepan over medium heat. Stir occasionally until golden brown, about 15-20 minutes. Remove from heat and gradually add boiled water to the caramel until it reaches a more liquid consistency. Set aside.

Fill the crepes with the apple mixture and bathe with the caramel. Microwave if desired.

Per portion (1 crepe)
Cal: 167.3 P: 6.3 F: 9.5 Cb: 16.6

TRES LECHES CAKE

10 servings

SPONGE CAKE

4 eggs

½ cup stevia powder or to taste

1 cup almond flour

¼ tsp sea salt

1 tsp vanilla essence or to taste

2 tsp baking powder

Preheat the oven to 355ºF.

In a metal bowl, beat the eggs with the stevia, add the salt and vanilla. Beat for 15 minutes to fluff up.

Then add the flour little by little with the baking powder, slowly, making sure that there are no lumps.

Pour into a glass dish (13”x9”) greased with a little coconut oil. Bake for 20 minutes or until a toothpick comes out dry. Take out and let cool.

MILKS

*1 can unsweetened coconut cream

½ cup unsweetened almond milk

6-8 tbsp stevia powder or to taste

Mix the cream with the milk and stevia in a bowl and reserve. Once the sponge cake is cold, make holes with a fork all over the surface. Then add the mixture.

*Try to use a coconut cream not so liquid. Remember it should be unsweetened

*Instead of coconut cream you can use homemade condensed coconut milk (recipe in Recipe Book).

MERINGUE

3 egg whites at room temperature

7 tbsp stevia powder

1 pinch of salt

½ tsp lemon juice or cream of tartar

5 gr unflavored gelatin powder

4 tbsp cold water

In a cup place the water and add the gelatin as rain. Let hydrate 10 minutes. Set aside.

In a bowl add the egg whites, salt and cream of tartar or lemon juice. Beat with an electric mixer until it has consistency and begin to add the stevia little by little (granules should not be felt). When finish, microwave for 10 to 15 seconds to melt the gelatin. Pour slowly to meringue while beating a few more minutes.

Spread the meringue over the cake with the milk mixture. Serve at room temperature or refrigerate.

Per serving:

Cal: 153.8 P: 6.6 F: 13.1 Cb: 3.8

BLONDIES

25 servings

70 ml coconut oil melted
100 gr stevia poder or to taste
1 tbsp vanilla esence
2 eggs
175 gr almond flour
2 tsp baking powder
20 ml almond milk
60 gr sugar-free chocolate chips, divided

Preheat oven to 350º F. Line an 8 inches x 8 inches square baking dish with parchment paper.

In a bowl add the eggs, oil, stevia and vanilla. Beat with an electric mixer on high until it turns on a lighter color, about 5 minutes.

Add the flour and baking powder, stirring with a wood spoon. Now stir in 40 grams of chocolate chips just to combine.

Transfer the batter to the prepared pan. Garnish with the remaining 20 grams of chocolate chips and deep them a little with the spoon. Bake for 15-20 minutes or until a toothpick inserted comes out dry.

Remove from oven and let it cool for 10 minutes in the pan, then remove the mold and place it on a rack and let it cool for 1 hour before cutting it to prevent it from crumbling.

Per serving
Cal: 86.6 P: 2.3 F: 8.9 Cb: 2.6

APPLE TART

12 servings

250 gr almond flour

2 tsp baking powder

1 ½ tsp cinnamon divided

8 tbsp stevia powder divided or to taste

100 ml almond milk

1 egg beaten

60 ml coconut oil

1 tbsp stevia powder

2 green apples

Preheat the oven to 350º F. Prepare a removable 22 cm round cake mold and grease it with a little coconut oil.

In a bowl add the flour, baking powder, 1 teaspoon of cinnamon and 8 tablespoons of stevia. Stir. Add milk, egg and oil and mix.

Peel the apples, and cut them into slices.

Pour the batter into the mold and place the apples on top. Sprinkle with 1 tablespoon of stevia and the remaining ½ teaspoon of cinnamon.

Bake for 30 minutes. Apples provide humidity to the tart.

Take out of the oven, let it cool on a rack and then unmold.

Per serving

Cal: 194.9 P: 5.2 F: 17.5 Cb: 9.4

CUP OF BERRIES

2 portions
1 cup of berries (blackberries, blueberries, strawberries, raspberries)
1 fat-free unsweetened plain Greek yogurt
1 tbsp stevia or to taste
1 tsp vanilla essence
8 meringue cookies (recipe from the Recipe Book: "Meringue Cookies")

In a small bowl add half a cup of fruit with ½ tablespoon of stevia or to taste. Stir and set aside.

Chop the remaining fruit and set aside. In another small bowl mix the yogurt with ½ tablespoon of stevia, vanilla essence and add the chopped fruit. Stir to combine.

Divide the yogurt mixture into 2 dessert cups and add on top the whole fruit.

Garnish with 4 meringue cookies in each cup and serve.

Per serving:
Cal: 81.6 P: 7.6 F: 0.3 Cb: 8.5

MANGO MOUSSE

6 portions

400 gr ripe mango in cubes

4 tbsp stevia powder or to taste

1 tbsp unflavored gelatin powder (7 gr) and ¼ cup water

3 egg whites

mint leaves to decorate

Place mango in a bowl and grind with the immersion blender. Now add the stevia and stir well (if the mango is very sweet you can add less stevia). Set aside.

Pour the gelatin in the form of rain in ¼ cup of water and let it hydrate for 10 minutes.

In another bowl beat the egg whites until firm. Set aside.

Heat the gelatin in the microwave for 10 to 15 seconds to melt. Add the gelatin to the mango puree and stir to combined.

Then add the beaten egg whites folding it to the mango puree, without beating so as not to lose volume.

Pour the mousse into dessert glasses and refrigerate for a 1 hour. When serving, decorate with mint leaves.

Per portion

Cal: 49.1 P: 2.2 F: 0.2 Cb: 8.3

BLUBERRY RUSTIC TART

6 Servings

DOUGH:

1 ½ cup almond flour

½ tbsp stevia powder or to taste

¼ tsp sea salt

2 gr xanthan gum

2 tbsp coconut oil

2 tbsp water

FILLING:

2 cups fresh blueberries

2 ½ tbsp stevia powder or to taste

zest of 1 lemon

Line with parchment paper a baking sheet and spray with coconut oil.

In a bowl mix flour, stevia, salt and xanthan gum, mix well. Add coconut oil and water. Stir to combine, then with your hands knead into a dough. Wrap the dough in a plastic bag and refrigerate for 20 minutes.

Now put the dough on the baking sheet. With your hands, stretch the dough, trying to make it round, it does not matter that it is irregular in shape since it is not made in a mold, it is rustic. Ideally, it should be of the same thickness so that it bakes evenly. Place the dough with the baking sheet to the refrigerator for 10 minutes.

Meanwhile, preheat the oven to 350º F.

In a bowl mix the blueberries, stevia and lemon zest. Stir and set aside.

Take the dough out of the refrigerator and pour the blueberry filling into the center. Begin folding the edges (2 cm) towards the center, keeping the filling inside the edges.

Bake for 15 to 20 minutes or until the dough is golden brown.

Per portion

Cal: 205.8 P: 5.7 F: 16.8 Cb: 13