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 Combining Sense and Soul
St. Patty's Day Feast
Leprechaun Treats
The Story of St. Patrick's Day
Low Carb Kitchen Hints & Tips
Change: The Essence of Life
Interview: Jonny Bowden
Quashing the Weather Excuse
St. Paddy's Day Chuckles!
Getting Back to Basics
Make It Low Carb!
Snapshot: O'Charley's
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ISSUE ARCHIVES
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Lucky Mint Cheesecake
Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch
by piping a melted low carb chocolate bar into a shamrock shape on each piece.
Crust:
- 1/4 cup almond or walnut flour (finely ground nut meal)
- 3 Keto Chocolate Biscotti Cookies - finely crushed
- 2 Tablespoons Splenda
- 3 Tablespoons butter - melted
Filling:
- 1/2 cup sugar free chocolate chips
- 1 cup heavy cream
- 1/2 cup DaVinci Sugar Free Vanilla Syrup
- 1/2 cup Splenda
- 1 teaspoon vanilla extract
- 11 ounces cream cheese, softened *
- 1/2 teaspoon mint extract
- Several drops green food coloring
- 1 large egg, beaten
Preheat oven to 350F.
Mix the crust ingredients and press into bottom of pie plate or cheesecake pan.
In small saucepan, melt chips with 1/3 cup of the cream. Stir in vanilla.
Spread on bottom of pie crust. With mixer, beat cream cheese with Splenda in large bowl
until fluffy; gradually beat in remaining cream, DaVinci Syrup, mint extract
and green food coloring.
Add egg; beat on low speed just until combined.
Place pie crust on baking sheet; place on oven rack. Carefully pour mint
mixture over chocolate layer in pie crust.
Bake 25 minutes or until center is nearly set. Cool. Chill at least 3
hours. Store leftovers covered in refrigerator.
*NOTE: Use 1 (8-ounce) package plus 1 (3-ounce) package cream cheese.
Makes 8 servings 6.5 grams of carbohydrate per serving.
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Shamrock Cookies
- 1 cup butter
- 1/2 cup Splenda
- 1/2 cup maltitol or erythritol
- 1 egg
- 1 cup almond flour
- 1/2 cup oat flour
- 1/2 cup low carb bake mix
- 1 teaspoon grated lime peel
- 1 cup pistachios, chopped
Lime Icing
- 1/4 cup butter
- 1/4 cup softened cream cheese
- 2 1/2 cups powdered maltitol
- 2 tablespoons heavy cream
- 1/2 teaspoon grated lime peel
Cream butter, Splenda, and maltitol or erythritol; beat in egg. Stir in almond flour,
oat flour, bake mix, and lime peel; mix in pistachios. Refrigerate dough 1 hour.
Roll dough 1/4 inch thick; cut shapes with shamrock-shaped cookie cutter*.
Place on ungreased baking sheet. Bake at 375F for 8 to 10 minutes or until lightly
browned; cool.
Using a pastry tip or a paper cone pipe icing to outline cookies.
Lime Icing:
Beat butter and cream cheese with sifted powdered maltitol, heavy cream and grated lime peel
until smooth. If frosting is too stiff, beat in a few drops of water; if too soft, beat in
more powdered maltitol. Makes about 1 cup.
Note: if desired, make up an additional half-batch of icing, color it green using green food
color and pipe with fine tip inside white icing outline.
* If shamrock-shaped cookie cutter is not available, cut out shamrock pattern from a piece of
heavy paper and cut cookie dough using pattern and sharp knife. Or cut dough with 2-2 1/2 inch
round cookie cutter and pipe icing in shamrock shape on cookies after baking.
Makes 16 cookies 3.5 net grams of carbohydrate per cookie.
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Irish Coffee
- 1 1/2 oz. Irish whiskey
- Fresh coffee
- whipped cream (sweetened with Splenda)
- DaVinci Sugarfree Crme de Menthe Syrup
Pour Irish whiskey into a coffee mug. Fill with coffee.
Garnish with whipped cream and a drizzle of DaVinci Sugarfree
Crme de Menthe Syrup.
Makes 1 coffee 1 net gram of carbohydrate per serving.
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Low Carb Connoisseur is your
Headquarters
for Sugar Free Easter Fun!
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Looking for unique and delicious low carb candy for Easter? Check out our
selection of beautifully boxed cream filled chocolate eggs, Chocolate
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