Combining Sense and Soul
St. Patty's Day Feast
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!
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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.
Preheat oven to 350°F.
- 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
- 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
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.
- 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
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*.
- 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
Place on ungreased baking sheet. Bake at 375°F for 8 to 10 minutes or until lightly
Using a pastry tip or a paper cone pipe icing to outline cookies.
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.
Pour Irish whiskey into a coffee mug. Fill with coffee.
Garnish with whipped cream and a drizzle of DaVinci Sugarfree
Crème de Menthe Syrup.
- 1 1/2 oz. Irish whiskey
- Fresh coffee
- whipped cream (sweetened with Splenda)
- DaVinci Sugarfree Crème de Menthe Syrup
Makes 1 coffee — 1 net gram of carbohydrate per serving.
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