Saturday, December 10

Six recipes for sweets and desserts without sugar

Controlling the intake of sugar and carbohydrates is essential in people, both those with diabetes and those who do not. But that does not mean that the recipes cannot be adapted so that, from time to time, they can enjoy a sweet treat.

For that reason, We have compiled these recipes so that you can make them yourself and perfectly controls the amount and type of ingredients used. Some have been provided to us Lis Valera, dietitian nutritionist, author of four cookbooks.

Specific, Ketodos slaps in life are pregnant cookies: Keto recipes from Lis Valera It is a book for all audiences, but accessible for diabetics due to the low carbohydrate content and the use of other compatible sweeteners.

The same goes for recipes collected from 50 sugar-free desserts: recipes suitable for diabeticsby Noelia Herrero, one of the creators of Diabetic Sweetsweb page born from a young team aware of the dissemination of recipes for sugar-free desserts and sweets.

Recipes provided by Lis Valera, from the book Ketodos

1. Coulant de Peanutela (serves four)

For the peanutella

  • Blend the following ingredients until they are integrated into a delicious spread: 100 ml of liquid coconut oil, 390 g of peanut butter as liquid as possible or any nut butter according to taste (hazelnut, macadamia…) , 20 g defatted cocoa with no added sugar, 30 g erythritol + granulated stevia.

for the coulant

  • Preheat the oven to 180º C, only with heat above.
  • Mix 160 g of peanutella with 180 ml of brick coconut milk or any low-carb vegetable drink.
  • Combine 10g granulated erythritol + stevia or 14g granulated erythritol, 8g unsweetened defatted cocoa, 60g defatted almond flour and 1/2 teaspoon baking powder and add to the above mixture.
  • Pour a heaping tablespoon of dough into the ramekins or any individual oven-safe bowl.
  • Bake for seven minutes or until, when you touch the surface, you notice that it has solidified slightly. (Important: slightly. Overbaking makes it very hard.)

2. American Pancakes

  • Combine in a bowl 100 g of cassava flour, 65 g of erythritol, two teaspoons of propellant (known as royal yeast or baking powder), a quarter of a teaspoon of salt. Reserve.
  • Mix 250 ml of milk or vegetable drink with two L-size eggs, one and a half teaspoons of vanilla flavoring and one eighth teaspoon of maple flavoring (optional). Beat with a hand mixer.
  • Gradually add the first mixture.
  • Grease the pan with a bit of butter and heat over low heat (intensity 3-4).
  • Pour a ladle of the mixture and when it starts to bubble, turn it over.
  • Eat accompanied by your favorite toppings.

3. Tiles (12-15 units)

  • Preheat the oven to 180º C with heat up and down.
  • Mix 60 g of flaked almonds, 25 g of erythritol, 15 g of common almond flour, 10 g of melted butter, one egg white, a quarter teaspoon of salt and the zest of two tangerines (optional) in a bowl until that they are well mixed.
  • On baking paper, arrange several little piles of dough the size of a macadamia nut and, with the help of a fork, spread these piles trying to make them as thin as possible (try not to have almonds laminated one on top of the other).
  • Place the baking paper on the wire rack and bake for 10 minutes. But be careful, when five minutes have passed, open the oven and sprinkle a bit of erythritol on each of the tiles.
  • Close the oven again.
  • When the edges of the tiles are golden, remove the rack from the oven and, with the help of a silicone shovel, remove each one of the tiles and place them on a rolling pin until they cool.
  • Repeat the process until you finish the dough in the bowl.
  • Store the tiles in an airtight container to prevent them from softening.
  • This recipe allows for endless variations. Christmas spices or different zests (lemon, lime, orange…) can be added, depending on the flavor that best suits tastes.

Recipes obtained from the book 50 sugar free dessertsby Noelia Herrero

4. Chocolate truffles (20 units)

  • In a saucepan over medium heat, melt 120 g unsweetened dark chocolate and 120 g unsweetened milk chocolate together with a tablespoon of light butter.
  • Whip 190 ml of liquid cream in another container, while the chocolate is tempering.
  • Gradually add the cream to the bowl where the chocolate is with the help of a spatula or cat’s tongue and making enveloping movements from the outside in to prevent it from going down.
  • Store the mixture in the fridge for an hour so that it becomes a firm and manageable dough.
  • When it is firm, make balls with your hands about three cm in diameter.

Coat the balls with sugar-free milk chocolate shavings or sugar-free dark chocolate grates.

5. Cinnamon Roasted Apples

  • Preheat the oven to 180ºC.
  • Wash four apples of the variety you like best very well and, once clean, core them.
  • Coat the inside of the apples with a little light butter and sprinkle three teaspoons of stevia inside and outside.
  • Next, introduce a cinnamon stick or a little ground cinnamon into each of the apple holes.
  • Place them on a special glass or metal tray for the oven. Put the tray in the oven and cook them for about 25 minutes, until they are soft.
  • Remove the tray from the oven and wait about 10 minutes before placing them on the plate.

6. Fruit jelly beans (20 units)

  • In a small saucepan, put 200 ml of water over medium heat. When hot, add 7-9 sheets of neutral gelatin (15-20 g) and stir until dissolved.
  • Add 300 ml of juice or puree of the natural fruit that you like, as long as it is not tropical fruit because it does not set well with the gelatin, and three drops of liquid stevia.
  • Optionally, you can add a splash of skimmed milk to make it creamier.
  • Remove from the heat and, if there is foam left, remove it with a strainer.
  • Serve in small molds and let cool in the fridge for at least three hours.
  • Unmold and serve.

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