Tag: healthy

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Peanut butter, banana bars (Vegan option)

One of my all time favorite combos EVER, Besides chocolate and peanut butter of course. Peanut butter, banana sandwiches are something I’ve eaten since as long as I remember. So, I wanted to make a dessert with the same combo. It turned out just like I imagined, and YUMMO!!

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My cousin had just made this peanut butter caramel sauce that she let me try, and I knew it would be perfect for this dessert I wanted to make. I made the same crust I used for my Chocolate, Pecan Bars (Low-Carb, THM) I linked a caramel sauce, but the one I made it So MuCh BeTtEr!!!

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Now…moving on to the fried bananas. All you need is some coconut oil for frying, and some cinnamon for sprinkling on top of them. Honestly they’re a snack all on their own. They taste like banana bread.

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These also go great on oatmeal, bread, yogurt, and so many other things!! Also, let’s talk about this skillet pan. I use it for SO MANY things. It’s nice and flat, so you don’t gotta go at a weird angle to flip things, and no sides getting in the way. (I linked on similar because I couldn’t find the exact one)

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Now I’m gonna tell you, this tastes best fresh and warm. It’s still delicious the next day, or chilled. You could warm it in the microwave for 30 seconds too.

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Peanut Butter, Banana Bars (Vegan option)

Bake time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 9 servings
Author: admin

Ingredients

Crust

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 4 tbsp Butter (Coconut oil for vegan option)

Peanut butter sauce

  • 3/8 cup Natural Peanut butter
  • 3/8 cup Pure Maple Syrup
  • 1/4 cup Milk (Almond Milk for Vegan option)

Topping

  • 2 Medium Bananas
  • Coconut oil (For frying)
  • Cinnamon (For sprinkling)

Instructions

  • Preheat the oven to 350F
  • Mix the Almond flour, Spelt flour, and Butter (or coconut oil) until well combined.
  • Press the mixture into a greased 8x8 pyrex dish and bake in the oven for 15 minutes.
  • Put the Maple Syrup, Peanut butter, and milk in a small saucepan on med/high heat.
  • Stir frequently until it comes to a boil then turn off, and pour over the crust.
  • Cut the bananas into slices, and place on a big pan with coconut oil. Turn it on med/high heat. Sprinkle the bananas with cinnamon. After they've cooked on the one side, flip them and sprinkle that side with cinnamon.
  • Flip one more time to glaze the cinnamon into the banana. Put the glazed, fried bananas on top of the peanut butter sauce.
  • You can eat immediately, or put it in the fridge to cool.
  • Enjoy!

 

 

 

 

 

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Healthy Chocolate Italian Cookies

My boss’s wife makes these cookies every year for Christmas, and gives me some on a plate with a bunch of other cookies. These are always my mom’s, and my favorite. This year I even asked if she had any left after Christmas, and she gave me another plate of them! I decided that I NEEDED to make a healthy version of these because they’re just SO GOOD!!

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Of course I used the flour I’ve been using the most recently. It’s Spelt flour, and it’s like the perfect middle of the road between white and wheat flour. It’s not bleached, and actually comes from Spelt berries. My sister has a flour mill and grinds them for us into flour. So it doesn’t lose it’s nutritional value, like things often do when they’re ground up for too long. (Think coffee, after it’s been ground up too long, it loses a lot of it’s original flavor and often becomes stale.)

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As always, I used Pyure to sweeten it. It called for like a cup and a quarter of white sugar and it only needed 4 tbsp of Pyure. That’s one of the reasons I love Pyure. Not only is it good for you and doesn’t spike blood sugar levels, but you also only have to use a fraction of the amount of sugar you would normally use!

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Now, I thought it was kinda weird when the recipe called for a little bit of Jam, but I went with it and even used a different kind then it called for. Just stick with a berry kind and you should be fine. I went with Crofter’s Organic Blackberry Seedless.

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These didn’t spread out for me at all. They’re supposed to a little, but i’m not sure if it was the Spelt flour, or the fact that I didn’t add any milk to the batter. The recipe said to add only what was needed to mix the batter, and it didn’t need any.

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Chocolate Italian Cookies (Healthy)

Cook Time10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: Healthy, homemade
Servings: 5 dozen
Author: admin

Ingredients

Cookies

  • 5 cups Spelt flour
  • 3-4 tbsp Pyure (Or preferred sweetener)
  • 3/4 cup Cocoa
  • 1.5 tbsp Baking Powder
  • 1 tbsp Baking Soda
  • 1 tbsp Cinnamon
  • 1 tbsp Cloves (Ground)
  • 1 cup Butter (Softened)
  • 3 Eggs
  • 1/4 cup Crofters Seedless Blackberry Jam
  • 1 cup raisins (optional)
  • 1 cup Chopped Walnuts (optional)
  • Milk (For wetness)

Glaze

  • 1/2 cup Maple Sugar
  • 2 tbsp Arrowroot Powder
  • Milk (For wetness)

Instructions

Cookies

  • Preheat the oven to 375F
  • Sift the dry ingredients together.
  • Blend the Butter, eggs, Jam, Raisins, and nuts together. Then mix in with the flour mixture. Add a little milk at a time until mixture is fully incorporated.
  • Roll into small balls and place on a cookie sheet with parchment paper.
  • Bake 10 minutes ONLY!!

Frosting

  • Put the Maple sugar and Arrowroot Powder into your blender and blend until powdered.
  • Pour into a bowl and add milk a little at time while stirring until you reach the desired consistency you want.
  • Dip the tops of the cookies into the bowl and place back on the cookie sheets to set.
  • Enjoy!! Store in an airtight container on the counter for up to a week. They freeze well, just don't ice them before you put them in the freezer. Ice them when you take them back out.

 

 

 

 

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Chocolate, Pecan Bars (Low-Carb, THM)

So, I was trying to replicate Cracker Barrel’s Chocolate Pecan Pie, only as bars. obviously as a healthy version too, but that goes without saying amiright?? Well my butter to heavy whipping cream ratio was a little off, so it didn’t caramelize quite like I expected. Instead, it turned into this SuPeR cReAmY Ice cream dessert. So BOMB!!

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For the crust, I mixed the almond flour and spelt flour because we didn’t have enough almond flour. It turned out to be a great texture. Just like a regular crust, only better for you! (I linked both there for you if you need to purchase either one!)

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As you can see, I used Watkins Caramel Extract. It’s the brand I use most of the time, and am very happy with it. It has a great caramel flavor and i’ll link it for you in case ya need it. I also use McCormick a lot, but use whatever I can find, and is cheaper honestly.

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I absolutely LOVE Lily’s Chocolate. Whether it’s their candy bars, or the chocolate chips!! I got these Baking Chocolate Chips for Christmas and was SO stoked to try them in a recipe. Also, Lily’s just sent me coupons for free chocolate bars. I guess you can say 2020 is my year. (I linked both so you can purchase either one, or stock up on both)

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As always Share, Share, Share. Also, maybe Pin, and comment. I love all the ideas you guys give me for recipes and all the feedback!! Thank you all for your continued support. Tell your friends and family about me too! Find me on Facebook (Amy Croasmun) Pinterest, and Instagram (ac_unit18)

 

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Chocolate, Pecan Pie Bars (Low-Carb, THM)

Prep Time5 minutes
Bake time15 minutes
Total Time4 hours 35 minutes
Course: Dessert, Soup
Cuisine: American
Keyword: Healthy, homemade, Low Carb, THM
Servings: 12 people
Author: admin

Ingredients

Crust

  • 1 cup Almond Flour
  • 1 cup Spelt Flour
  • 4 tbsp Melted Butter

Filling

  • 2 cups Heavy Whipping Cream
  • 5 tbsp Butter
  • 1 tbsp Pyure (or preferred sweetener)
  • 1/4 tsp Caramel Extract
  • 2/3 cup Lily's Baking Chocolate Chips
  • 2/3 cup Chopped Pecans

Instructions

  • Preheat the oven to 350F
  • Mix the Almond Flour, Spelt flour, and Melted butter in a medium bowl until combined. Then press into a sprayed 8x8 Pyrex dish.
  • Put in the oven and bake for 15 minutes.
  • While that's baking, pour the butter and Pyure into a medium sauce pan on medium/high heat until melted. Then add the heavy whipping cream and bring to a boil.
  • Turn down the heat to low and let it simmer for 4 minutes. Turn off the heat and add the caramel extract and Lily's Chocolate chips. Stir until the chocolate chips are completely melted.
  • The crust should be done by this time and cooling on a rack. Pour the chocolate caramel mixture over the crust. Drop the chopped pecans on top making sure to get some everywhere.
  • Place in the freezer for 4 hours. When you want a piece, just take it our 5-10 minutes early to soften and make cutting easier. Store in the freezer for up to 2 weeks...if it lasts that long!!

 

 

 

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Healthy, Chocolate Pop-Tarts (Vegan option)

So, I believe it was my cousin who gave me the idea to make healthy pop-tarts. I honestly can’t remember. Maybe I came up with the idea myself, who knows. It doesn’t matter, all that matters is that they’re here for you now!! Me being a chocoholic, of course double chocolate pop-tarts had to be the first flavor I made.

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When I made these, I just threw all the ingredients together. I totally forgot about the whole baking powder factor. *Face Palm The result?? Extremely puffy pop-tarts that were more like chocolate puffy bread squares. AHAHAHA!!!! A word to the wise, follow the directions!! (Unlike me who seems to have trouble with that) Maybe it’s my personality, I don’t know. I’m an enneagram 8w7 so that might explain some things.

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It’s snowing here right now and 33 degrees, so perfect weather for baking something delish in the oven to warm up the house! Even if you live in Florida, you should still probably make these so you have a snack/dessert later, or breakfast tomorrow.

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Personally I use the spelt flour that comes as berries, and then my sister who has a flour mill grinds them into flour for us. This way you’re getting all the nutrients, instead of the already ground flour that loses some after sitting for so long.

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Healthy Chocolate Pop-tarts (Vegan Option)

Prep Time5 minutes
Cook Time12 minutes
Chill time10 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 6 people
Author: admin

Ingredients

Pop-tarts

  • 2 cups Spelt Flour (I got the berries ground)
  • 2 & 1/2 tsp Baking Powder
  • 1/2 tsp salt
  • 2 tbsp Cocoa Powder
  • 5 tbsp Applesauce
  • 3/4 cup unsweetened almond milk
  • 1 tsp Apple Cider Vinegar
  • 1 tbsp Pyure (or preferred sweetener)

Filling

  • 6 tbsp Homemade Fudge Sauce (Vegan fudge sauce for vegan option)

Instructions

  • Preheat the oven to 400F
  • In a large bowl, combine the flour, baking powder, and salt. Mix in the applesauce until it resembles coarse meal, then chill in the fridge for 10 minutes.
  • After 10 minutes, get it out of the fridge and add the almond milk, apple cider vinegar, and sweetener. Mix until combined, but don't overmix! If it's too dry, add a tablespoon of almond milk until it's a dough like texture.
  • On a floured surface, knead the dough 4 times ONLY!!!
  • With a rolling pin, roll the dough into a large rectangle so it's about 1/4 inch thickness. With a pizza cutter, cut into 12 pieces. (I like big poptarts)
  • Put a tbsp of the fudge on top of 6 of the squares, leaving about 1/2 inch around the edges. Then take the other 6 squares and cover them. Then with a fork, crimp the edges down.
  • Bake in the oven for 12 minutes, then let cool. Enjoy!!

 

 

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Orange, Cranberry Biscotti (Healthy)

If you’ve seen my recent recipe for Chocolate Biscotti, then you know it’s one of my favorite holiday desserts. After I made that, my mom wanted me to try a Orange, Cranberry version. It turned out AWESOME!!

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As you may be able to tell, I forgot to add the craisins till after I had everything mixed up. So, I just pressed them into the dough after I rolled it out. I don’t really recommend it because they don’t stick as well.

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As you can see, a lot of them already fell off. It’s all good tho. You can just shove a handful of craisins in your mouth, then take a bite of biscotti haha!! Only problem with that, is that the craisins wouldn’t have that baked flavor ya know??

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This would make the perfect healthy dessert or snack for your next holiday party!! New Year is coming up!! It’s not super low carb, but it’s not super high carb either. You could even make it vegan for yourself, or any friends that may be vegan. Just add flax eggs instead of regular eggs and viola!

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As always, feel free to share, comment, pin, and SUBCSRIBADIBE!! Find me on Instagram (ac_unit18) Facebook (Amy Croasmun) and Pinterest (Amy Croasmun/ Eating is my Jam) I am always open for tips and recipe suggestions!!

 

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Cranberry, Orange Biscotti

Prep Time10 minutes
Cook Time20 minutes
Second Bake25 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: Healthy, homemade
Author: admin

Ingredients

  • 1 & 1/2 cup Spelt flour
  • 3/8 cup Almond flour
  • 2 tbsp Coconut flour
  • 1 & 1/2 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Baking Powder
  • 1/4 cup Coconut oil (Softened)
  • 3 Eggs
  • 1 tsp Pure Vanilla Extract
  • 5 drops Orange Vitality Essential Oil (I used Young Living)
  • 3/8 cup Dried Cranberries

Instructions

  • Preheat the Oven to 325F
  • Mix all the dry ingredients in your food processor. Add the wet ingredients and mix until fully combined
  • Place the dough on a cookie sheet with parchment paper. Roll out into a 10"x4" rectangle
  • Place in the oven and bake for 20 minutes. Remove and cut into pieces of the size of your choice. Turn the oven down to 225F. Bake for another 25 minutes.
  • Remove from the oven and let cool completely on cooling racks. Store in an airtight container on the counter for up to a week, then refrigerate.

 

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6-ingredient Peanut Butter Klondike Bars (Keto, THM, Low-Carb)

So now that it’s almost summer, I use just about any excuse I can to eat ice cream. Where’s all my fellow ice cream fans??? Anyways, we all know that Chocolate and Peanut Butter is one of the Best combinations EVER!!! So of course I Had to make a Klondike version!

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These are best eaten as soon as they’ve chilled enough to harden the chocolate. SUUPPPPEERRR creamy and totally divine!!

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You’ve probably noticed that I use a 8×8 dish because it makes the perfect sized squares!! I mean, you could make smaller squares, but let’s be real for a second… ain’t nobody gonna wanna share their 9th of the dish, let alone make it smaller.

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Would you just look at those Beauties!! I DARE you to try them and tell me that they aren’t the perfect summer dessert or snack!

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Peanut Butter Klondike Bars

Prep Time5 minutes
Chill time4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 9 people
Author: admin

Ingredients

Klondike Filling

  • 2 cups heavy whipping cream
  • 3 egg yolks
  • 2 tbsp natural peanut butter
  • 1 tbsp pyure (or preferred sweetener)

Chocolate Shell

  • 4 Moser Roth 85% Chocolate bars (4 oz. Chocolate)
  • 1/4 cup coconut oil

Instructions

  • Mix all the ingredients for the klondike filling in a medium saucepan and turn to Medium heat.
  • Mix periodically and heat until it simmers. NOT BOIL!!
  • Pour into a 8x8 with parchment paper in it and put into the freezer.
  • After it's frozen, take them out to let soften a bit so you can cut into 9 squares.
  • Put the chocolate and coconut oil into a microwavable bowl and microwave until melted.
  • Dip the squares into the chocolate and place onto a cookie sheet with parchment paper.
  • Put into the freezer to harden the chocolate shell.
  • Take out and ENJOY!!!!

 

 

 

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Triple Berry Sauce! (Keto, Vegan, THM, Low-Carb)

So I took the recipe for slim belly jelly from the THM cookbook, and tweaked it a bit! You can’t get any better than this sauce that can be pour over just about any dessert, or even used as a jelly when it’s cooled! It’s Keto, Vegan, THM, and LOW-CARB!!!

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I used all frozen berries but you can use fresh, or a mixture of both!

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We freeze fresh fruit throughout the summer so we have plenty for smoothies and sauces during the winter!!

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This is a really good mix-in for plain yogurt which I also make homemade! It’s a fantastic source of PROBIOTICS, and if I can be real here…it keeps things flowing!

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The Xanthan Gum is used for a thickener and is pretty easy to find, but if you don’t have any you can click on the link. Amazon has many options!

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Man I’m starting to get hungry just looking at these pictures!! Wait till you see it on top of the THM cheesecake I made! Like WOW!!!

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Trust me when I say you GOTTA TRY THIS!!!

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Triple Berry Sauce!

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Topping
Cuisine: American
Author: admin

Ingredients

  • 1/2 cup Blueberries
  • 1/2 cup Strawberries
  • 1/2 cup Blackberries
  • 1/2 cup Water
  • 1 tbsp Lemon Juice
  • 4 doonks Stevia
  • 1/2 tsp Xanthem Gum

Instructions

  • Put all the ingredients in a blender (Except Xanthem Gum) and blend until smooth.
  • Pour into a small sauce pan and bring to a boil on medium heat.
  • Turn down to a simmer and slowly whisk in the Xanthem Gum.
  • You can eat it while its warm or put it in the refrigerator to chill. I prefer it warm, and it can be reheated once refrigerated.
  • Eat over Cheesecake, yogurt, or brownies, or whatever you want! Can be used as a jelly too when chilled and sets up.

 

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Zucchini and Beef Dip (Keto, THM, Low-Carb)

  1. So I’ve hinted about this recipe in my insta stories and here it FINALLY IS!!! This recipe is SO versatile! It can be a dip, a soup, a pour-over for noodles/zoodles/rice/quinoa/etc. or anything else your brilliant minds can come up with! (I linked the healthy noodles we get from Wal-mart, or you can purchase them through the noodle link. I also linked the zoodle maker we use)

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You don’t have to chop the onions this small, I just did so they would cook faster.

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Same with the zucchini. I quartered it to help it cook faster. If you want bigger slices, or don’t mind if it takes longer to cook, go ahead and leave it in rounds.

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While you let the dip simmer, you can prepare your Joseph’s Lavish Bread I only use half of a lavish bread, so I don’t overdo it on the carbs. Also its plenty for one person, but if you wanna down the whole thing…GO FOR IT! No judgement here!

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Also, this is all done in ONE POT! That’s right! You read right! As a person that doesn’t exactly enjoy dishes, this is SUPER IDEAL! ( I linked a cool pot if you don’t have a nice one)

 

Print Recipe

Zucchini and Beef Dip

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Author: admin

Ingredients

  • 1 lb Ground Beef
  • 1.5 cup Heavy Whipping Cream
  • 1 medium Zucchini (Chopped)
  • 1 small onion (Chopped)
  • 1 tbsp nutritional yeast
  • 1/2 tsp tumeric
  • 3 tbsp Parmesan Cheese (Green can)
  • 1.5 tsp Gelatin (Optional)
  • 1 pinch Thyme
  • 1 small handful Fresh Cilantro
  • salt and pepper (To taste)
  • Shredded Cheese to top (Optional)
  • 1 Joseph's lavish bread (For dipping)

Instructions

  • Cook your burger to your desired crispness.
  • While that's cooking, chop your onion and zucchini. (I sliced the zucchini into little circles, and then quartered them so they would cook faster.)
  • When your burger is done, add the zucchini and onion and cook until tender. (Putting a lid on your pot will help steam the veggies and get done faster.)
  • Add the rest of the ingredients except the Joseph's bread (unless you aren't using gelatin. I used it to help it thicken) and let it cook until it thickens up to desired thickness. (We used it as a dip so we wanted it thicker. If you want it as a soup, or pour over for noodles/rice/zoodles/etc. then it doesn't have to be as thick)
  • Butter the Lavish bread and score into chip shapes. Bake in the oven (350F) on a cookie sheet until desired brownness.
  • Dip and enjoy!!!

 

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Strawberry, Peach Kombucha!!!

I Love me some good Kombucha!! I’ve experimented with numerous fruit flavors, and this is my absolute Favorite!! My mom, my aunt, my cousin, my big sis…you get the point. They all LOVE, LOVE, LOVE, this kind!

IMG_5813.JPGI use Bromley Tea Bags They are a good black tea, and an added bonus is they are decaffeinated!! So if you’re one of those people that has to worry about caffeine past a certain hour, WORRY NO MORE!! Also let’s talk about this Pure Leaf Peach Tea It has the BEST peach flavor! Like when it’s steeping, our whole kitchen smells like peach!! ( Seriously the BEST Peach tea we’ve found, so I linked it for you!)

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When I say you need a Glass measuring cup in my recipe, this is what I’m talking about right here!

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DO NOT forget the Wooden spoon You don’t want to kill your scoby!!

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If it sinks to the bottom of your Jar, that’s totally OK!! It should float to the top after a little while.

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I use frozen strawberries which is A OK! It won’t hurt your scoby at all.

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As you can see this jar seals. So you need to burp it (open the lid) every day or every other day to let the built up air out.

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I just buy Synergy Kombucha drink it, and save the bottles to put my homemade Kombucha in!! Win, win there! If you just want to buy them off of amazon, then you can click on this link and it will take you to some pretty cool glass bottles they have.

 

 

Print Recipe

Strawberry, Peach Kombucha!

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: American
Author: admin

Ingredients

Ingredients for Kombucha

  • 1 Scoby
  • 2 cups Water (For Tea)
  • 2 Black Tea Bags
  • 1 Peach Tea Bag
  • 1/2 cup White Sugar
  • 4-5 Strawberries
  • 5-6 cups Water (To fill Jar)

Tools you'll need for 1st fermentation

  • 1/2 gal. Glass Jar
  • 1 Coffee filter
  • 1 Rubber Band
  • 1 Wooden Spoon
  • 1 Glass measuring cup

Tools for 2nd fermentatioin

  • 1/2` gal. Glass Jar that seals good

Instructions

  • Boil 2 Cups of water and pour into your glass measuring cup. Add all 3 tea bags, and let steep for 10 minutes.
  • Put the 1/2 cup of sugar in your glass half gallon jar, and add the tea. (Remove tea bags first) Stir to dissolve the sugar. (Check Notes on why you shouldn't use metal)
  • Slowly add cool water while mixing continuously. Leave enough room for the Scoby.
  • Add the Scoby and top off with cool water.
  • Put the coffee filter on with the rubber band to hold it and let it sit for 10-14 days to ferment.
  • After its done the first fermentation, save out a cup of the kombucha and the scoby, and pour (straining) the rest into your other glass jar. Add the strawberries, seal, and let sit for 5-10 days. (Read Notes)
  • Strain into glass bottles and refrigerate!
  • Take the set aside scoby and kombucha and make another batch! I keep 2 batches going continuously so I have 1 in 1st fermentation, and 1 in 2nd fermentation. This way I don't have any waiting time in between batches.

Notes

*This is a recipe for half a gallon of Kombucha. So if you want to make more or less, just adjust the recipe accordingly!
*The amount of time you let it sit all depends on your personal taste. I let the 1st and 2nd fermentation sit for 2 weeks each because I like it to have more of a bite and not be super sweet.
*Never use metal!! I repeat NEVER use metal. It will kill your Kombucha or just make it mold. This is why you use a wooden spoon. I do use a metal strainer but the contact is brief enough that it doesn't hurt anything. 

 

 

 

 

 

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Low-carb, Paleo, Keto, THM Lemon Bars!!

Ok, so I am a fan of lemon if you can’t already tell from my last post Peppermint, Lemon Tea

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Since it’s spring, a LOT of people have head stuff going on!! Sinus junk and whatnot. Anyways, if you are one of those victims of spring…I suggest you check that tea out! Now, on to this lovely new recipe full of spring goodness!

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I made a Simple Simon crust from the THM book. Trust me when I say the name says it all!! 3 ingredients, and SUPER FAST to throw together! I used Bob’s Red Mill Coconut I love when there are brands you can trust to be truly good ingredients! For Coconut oil…we get serious. We get the big tub from Sam’s Club! (Linked here)

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Since all my friends in Arizona just had Citrus Season, you all can make this pronto!! I heard it was an abundant year too. I’ve always been a fan of all things lemon. Be it a lemon tart, lemon-head, (No I don’t eat those anymore) lemon drops, or even lemon cake. Making myself hungry over here.

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So I just noticed something, and I’m wondering if anybody else has noticed yet. In my pictures, the utensils are always on the left hand side. Yup I’m lefthanded and proud of it! Any fellow lefties out there??

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The lemons on top were my mom’s idea. She’s always got the best ideas! It’s amazing how a little detail can really enhance a picture.

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Another little detail, also my mom’s fantastic idea! When taking pictures a lot of times you forget about the little, but important things. That’s what your mom is for. Also just a side note, this tastes AHHMAZING with my Quick, Easy, Keto, Low-Carb Cool Whip (BONUS) on top! Trust me on this. It mellows out the lemon slightly but isn’t overpowering.

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Print Recipe

Low carb, Paleo Lemon Bars

Prep Time10 minutes
Cook Time10 minutes
Chill time1 hour
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 9 people
Author: admin

Ingredients

Lemon topping

  • 3 lemons
  • 3-4 tbsp pyure (Or preferred sweetener)
  • 2 tsp gelatin (If you want a more jello like texture add more)
  • 1/2 tsp salt
  • 1/4 tsp xanthem gum (If you don't have this just add extra gelatin)
  • 1 cup water

Crust

  • 1&1/3 cup Coconut (ground)
  • 2 tbsp coconut oil
  • 1 tsp pyure

Instructions

  • Grind your coconut in your blender or food processer till it's like a flour.
  • Mix in the pyure.
  • Melt your coconut oil and mix with your dry coconut mixture.
  • Press firmly into a 8x8 and chill while you make the topping.
  • Juice 3 lemons (Or less if you want a milder lemon flavor) Strain into a bowl and set aside.
  • Mix your pyure, gelatin, salt,  and, xanthem gum in a small bowl.
  • Put the water into a medium sauce pan and slowly whisk in the dry mixture.
  • Turn the burner to medium heat and stir frequently until it comes to a boil. Then remove from the stove and whisk in the lemon juice. 
  • Refrigerate to until set up.
  • Remove the lemon mixture from the fridge and press through a strainer with a fork. Then pour over the coconut crust and put back into the refrigerator to firm up.
  • Enjoy!! 

 

 

 

 

 

 

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