ºCompiled by Denise Swogetinsky

Kemper Messenger



This week I will give you some sugar free desert recipes that will help you beat the sweet cravings and give you something to take to pOt luck dinners that you k ow you can ear. Just remember with planning and moderation you can eat healthy.

 

Vanilla Birthday Cake

3 cups almond flour

½ cup coconut flour

1 cup granulated Sweetner

½ cup full-fat coconut milk

1 tablespoon vanilla extract

8 large eggs

¼ teaspoon salt

1 ½ tablespoons  baking powder

Pinch of salt

Frosting:

32 ounces cream cheese, room temperature

? cup butter, room temperature

? cup sugar free Confectioners sweetener

1 teaspoon vanilla extract

 

Preheat oven to 350°F. Line the bottom of 9-inch round springform pan with parchment paper (or three of the same pans, if you have them).Beat in the eggs with a hand mixer. Add coconut milk, Swerve, salt and vanilla extract. Slowly add in the almond flour, coconut flour, and baking powder and mix until well combined. Pour of the cake batter into the pan and bake for 18 to 22 minutes until the top is slightly golden brown. Repeat with remaining batter until you have 3 separate cake layers. 

Frosting:

While cake is baking, prepare your frosting.Beat all frosting ingredients until smooth. Assembly: Allow cakes to cool completely before assembling. Once cooled, place one cake on a serving dish. Top with a layer of cream cheese frosting, then stack the next layer on top. Repeat. Use the remaining frosting to cover the top and sides of the cake. Slice and serve.  You can divide frosting and color it as you wish.

 

Chocolate Pound Cake

¾ cups coconut flour

½ cup monk fruit sweetener

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon instant coffee

6 large eggs

½ teaspoon vanilla extract

2 teaspoons apple cider vinegar

1 stick of butter

1 ounce unsweetened baking chocolate

½ teaspoon salt

¼ teaspoon arrowroot powder

 

Preheat oven to 350°F. Line a loaf pan with parchment paper.Chop the baking chocolate with a sharp knife and set aside.Melt butter and chocolate in a saucepan over low heat, stirring continuously until melted completely. In a bowl, mix all of your dry ingredients, and slowly add vanilla extract, eggs, apple cider vinegar.

Add the melted chocolate to cake mixture. Mix until well combined. Quickly pour the batter into loaf pan and tap the bottom of the pan to get rid of any air bubbles. Bake for 20 to 30 minutes until a knife inserted into the center of the cake comes out clean. Allow the cake to cool before removing it from the pan.Slice and serve.

 

Mocha Cheesecake Fudge

16 ounces cream cheese, room temperature

1 cup salted butter, room temperature

? cup granulated Sweetner

2 tablespoons unsweetened cocoa powder

3 tablespoons cold brew coffee

¼ teaspoon vanilla extract

 

Line a 8x8-inch baking dish with parchment paper. Combine butter, cream cheese, and Swerve with an electric mixer.Scoop out 1 cup of cream cheese mixture and put it in a small bowl.  Add cocoa powder and mix well. 

Add cold brew coffee to the remaining mixture. Mix until smooth. Pour the cocoa mixture into the bottom of the baking dish and spread evenly. Pour the coffee mixture on top of the cocoa mixture. Freeze for 4 hours

Cut into 16 squares and serve. Store in an airtight container in the refrigerator.