Lunar new year desserts

Low-Carb Chinese Almond Cookies 低澱粉杏仁餅乾

Adapted from: http://userealbutter.com/2011/01/23/chinese-almond-cookies-recipe/

Servings: 20 small cookies

125 g almond flour OR other nut flour

25g coconut flour OR 13g psyllium husk powder

1 tsp. guar gum OR 1/2 tsp xanthan gum

1/4 cup (30g) nut butter or cream cheese

1/4 tsp salt

125g butter, softened

135g powdered isomalt, erythritol, xylitol, or a mix of the these (isomalt makes a tastier cookie, but erythritol is lowest in carbs)

1 large egg (60g)

1/2 tsp almond extract

20 whole almonds, blanched

1/2 large egg (or 1 small egg), beaten (for egg wash on top of cookies) (30g)

Preheat oven to 330°F/165C.

Whisk the "flour", baking soda, salt, and ground almonds together in a bowl.

In a separate bowl, beat the butter, cream cheese and isomalt together until fluffy. Add the egg, and almond extract and beat until incorporated.

Beat in the dry ingredients until just combined.

Form into 20 small balls of cookie dough and place a few inches apart (for spreading) on a non-stick baking mat. Flatten the top of each ball slightly (see video above) and top each dough ball with an almond and brush the top of the cookie with egg wash.

Bake for 15-20 minutes, then cool at room temperature before eating.

 

Nutrition Info:
Please note that I used MyFitnessPal to calculate this info, so it is not 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and not actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols (like isomalt), as well as most of the carbs in coconut flour).

Low-Carb Chewy Ginger Pudding 低澱粉黑糖年糕

Servings: 4 medium 

35g gelatin (OR 60g for an extra-chewy, more traditional texture)

100ml coconut cream + water (1:1) (or all water)

2 tbsp butter or pork fat (lard)

10g molasses

70g xylitol or erythritol

250ml water

4 tbsp fresh ginger juice OR 2 tbsp of ground ginger powder

1 large egg yolk (~20g)

Soak the gelatin in the coconut mixture for 5 minutes.

Mix the egg yolk, sweetener and molasses in a small bowl.

Mix all remaining ingredients in a pot and simmer on low heat until fully dissolved and well combined.

Add the gelatin into the hot liquid and mix until melted.

Slowly pour 1/2 cup of the hot liquid into the yolk mixture and whisk very well. Pour this mixture back into the hot liquid in the pot and heat gently on low heat, stirring constantly, for 1 minute or until it is just about to boil (whichever happens sooner).

Pour this mixture into 4 small cups or bowl and place in the fridge for 1-2 hours or until fully chilled and thickened.

Nutrition Info:
Please note that I used MyFitnessPal to calculate this info, so it is not 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and not actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols (like isomalt), as well as most of the carbs in coconut flour).

 

Sugar-Free Osmanthus Gems 無糖桂花水晶糕

Adapted from: http://utry.it/2014/02/osmanthus-jelly-with-goji-berries.html

Servings: 5 medium

 

1 tablespoon agar agar powder

2 cups water

4 tablespoons xylitol or erythritol

2 teaspoons dried osmanthus flowers

1 tablespoon goji berries (optional)

1-2 drops osmanthus flavoring (optional)

 

In a medium pot, add all ingredients over medium high heat. Bring liquid to a simmer and reduce to low heat. Simmer ingredients for 5 minutes, stir occasionally. Remove from heat and let cool slightly. Evenly divided into cups or molds.

 

Let Jelly cool to room temperature before placing into the fridge. Chill for at least two hours before serving. 

 

Nutrition Info:
Please note that I used MyFitnessPal to calculate this info, so it is not 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and not actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols (like isomalt), as well as most of the carbs in coconut flour).

 

 

Low-Carb Sesame Cookies 低澱粉黑芝麻餅乾

http://www.chatelaine.com/recipe/kid-friendly/black-sesame-cookies/#.UBIvsorZmms.pinterest

Servings: 20 small

 

1/4 cup black or white sesame seed paste, room temperature

2/3 cups almond flour OR other nut flour

2 tb. coocnut four OR 1 tbsp psyllium husk powder

1 tsp. guar gum OR 1/2 tsp xanthan gum

1/4 cup powdered isomalt, erythritol, xylitol, or a mix

1/8 tsp salt

1/3 cup cold unsalted butter, cubed

1/4 tsp vanilla

2 tbsp whole sesame seeds (for decoration)

Preheat the oven to 170C/340F.

Mix the isomalt, "flour" and salt together in a large bowl, then add the cubed cold butter and mix with your hands until the butter has been coated in the dry ingredients, but do not mix the butter into the dry mixture yet. Place the bowl in the freezer for 10 minutes.

Add the vanilla and black sesame paste and mix with an electric mixer until fully combined the dough is almost fully combined, leave flecks or streaks of butter running through the dough.

Roll into 20 small balls, dip the top of each ball in the whole sesame seeds, then place on a non-stick baking mat with the seed-side facing up. Flatten the balls slightly, then bake for 10-15 minutes or until they have flattened out quite a bit.

Cool to room temperature before serving.

Nutrition Info:
Please note that I used MyFitnessPal to calculate this info, so it is not 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and not actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols (like isomalt), as well as most of the carbs in coconut flour).

 

 

 

 

 


 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

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