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This was originally made as a frosting…but now I use it for everything.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)
- Mix cream cheese and butter until smooth and creamy
- Add heavy cream until you reach desired consistency
- Add sweetener and flavors(extracts)
- 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
- In a small saucepan, bring sweetener and water to a boil.
- Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened.
- Remove from the heat; stir in lemon juice.
- Serve warm or chilled. Refrigerate leftovers.
- 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)
- Peel and dice chayote, removing pit from center.
- 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.
- Heat the butter in a medium frying pan over medium/med hi heat, add chayote and all remaining ingredients.
- Stir fry the mixture until the chayote browns and softens, about 10 minutes.
- 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.
- 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
- Put all in medium saucepan, whisk often until it boils.
- Take off heat, Turn down to low. Simmer for 5 min.
- Cool then put in jar.
- 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
- Mash the raspberries with a fork
- Combine all ingredients in a jar or bowl and stir
- 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)
- In frying pan add butter to melt over medium heat
- Stir constantly the whole time
- The butter will become a golden brown color
- Add the cream
- When it begins to bubble, lower the heat to simmer add the sweetener
- Don’t over heat.
- Add a pinch of salt and continue stirring until it begins to look like caramel and thickens
- Sprinkle salt over top when serving if desired
- 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.