Dessert Toppings

Top cheesecakes, chia pudding, yogurt, pancakes or waffles…. anything you can think of that needs a sweet touch.

Peanut Butter Sauce –

• 2 Tbsp Peanut Butter
• 1 Tbsp Butter
• 1 tsp Sweetener (+/- to taste)
• 2 Tbsp Heavy Cream (+/- for consistency)

Melt peanut butter & butter in microwave for 30 seconds, stir well and add sweetener and cream. Stir until well mixed and creamy.

Sweet Cream Topping –

This was originally made as a frosting…but now I use it for everything. Cake frosting, cookie frosting/filling, crepe filling, topping for my chia pudding, and right off the spoon as a treat or fat bomb.

• 8 oz cream cheese (softened)
• 4 Tbsp butter (softened)
• 6 T heavy whipping cream (depending on consistency wanted)
• 1 tsp Vanilla extract (others can be used for different flavors)
• 1 Tbsp sweeter (more or less to taste)

1. Mix cream cheese and butter until smooth and creamy
2. Add heavy cream until you reach desired consistency
3. Add sweetener and flavors(extracts)
4. Mix well, and chill

You can keep this in your fridge and add other flavors to just a serving as needed….

Rhubarb Sauce –

• 1/3 cup sweetener (to taste)
• 1/4 cup water
• 2-1/4 cups sliced fresh or frozen rhubarb
• 1/2 tsp lemon juice

1. In a small saucepan, bring sweetener and water to a boil.
2. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened.
3. Remove from the heat; stir in lemon juice.
4. Serve warm or chilled.  Refrigerate leftovers.
5. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. 

Fried “Apples” (Chayote) –

• 1 cup chayote squash, peeled and cut into small cubes (remove seed)
• 1 Tbsp butter
• 1-3 Tbsp sweetener, to taste
• 2 Tbsp water
• 1/2 tsp lemon juice
• 1/2 tsp cinnamon (or apple pie spice or pumpkin pie spice)

1. Peel and dice chayote, removing pit from center.
2. Place chayote in a microwave proof bowl, add water. Cover and microwave 5 minutes, test doneness and continue cooking in 1 minute increments until desired texture; drain.
3. Heat the butter in a medium frying pan over medium/med hi heat, add chayote and all remaining ingredients.
4. Stir fry the mixture until the chayote browns and softens, about 10 minutes.
5. Turn heat to low (add more water if necessary), cover and let sit for 5 minutes; stir occasionally. Turn off burner and cool; drain juice and discard.
6. Place the apples in a container and refrigerate or freeze until ready to use.

Chocolate Syrup –

• 1 cup water (¾ cup for thicker sauce)
• 1/2 cup cocoa powder
• 3/4 cup sweetener (Pure stevia tends to be bitter when mixed with chocolate)
• 1/2 tsp stevia
• Pinch salt
• 1 tsp vanilla extract

1. Put all in medium saucepan, whisk often until it boils.
2. Take off heat, Turn down to low. Simmer for 5 min.
3. Cool then put in jar.
4. It will thicken as it cools.

Berry Sauce –

• 1 cup raspberries (or other berries), fresh or thawed
• 3 tbsp chia seeds
• 1 tsp vanilla
• 1/3 cup water
• 1 tsp lemon juice
• 1 tbsp powdered sweetener or more if needed

1. Mash the raspberries with a fork
2. Combine all ingredients in a jar or bowl and stir
3. Leave in the fridge overnight

Salted Caramel –

• 4 Tbsp butter
• 1/3 cup heavy cream
• 1 Tbsp sweetener
• 1/4 tsp salt (+/- to taste)
• salt for garnish (optional)

1. In frying pan add butter to melt over medium heat
2. Stir constantly the whole time
3. The butter will become a golden brown color
4. Add the cream
5. When it begins to bubble, lower the heat to simmer add the sweetener
6. Don’t over heat.
7. Add a pinch of salt and continue stirring until it begins to look like caramel and thickens
8. Sprinkle salt over top when serving if desired

Crumb Topping

• 1/2 c almond flour
• 2 T cold butter
• 1/2 tsp apple pie spice or cinnamon
• Chopped nuts (optional)

• Mix until crumbly.
• Top dessert with crumb mixture, or lay out on a sheet pan
• Bake 350 for 20 min or until topping is golden.