My Hot Chocolate

My Hot Chocolate (serves 2)

1/2 c. (3/4 c. for richer) canned coconut milk
1-1/4 c. (1 c. for richer) water
5 tsp cocoa
1/4 tsp salt (or to taste)
17-25 drops liquid stevia (or to taste)
dash vanilla extract

Place all ingredients in a small kettle and whisk. Heat on high until hot chocolate is fully heated and begins to foam. (Stay nearby to catch before it boils over! I may have experiance.) Divide between two mugs, top with a homemade honey marshmallow if you wish, and sip away with a friend (or sister).

Prolific Zucchini

Zucchini harvest has begun, generating the reopening of the zucchini chip factory. Eight and a half trays on the dehydrator at present.

Attractive, Comfortable Clothes

While not a panacea for all of life's woes, attractive, comfortable clothes can be an extraordinary balm on an ill day, raising my heart in gratitude to my Beautiful Savior.

Strawberry Delight

For a special Easter dessert this year, I tried to replicate the idea of our family's Mile High Strawberry Pie Easter tradition. I relied heavily on Low Carb Yum's Keto Strawberry Cream Pie with Pecan Crust for the filling of this dessert (main alterations being added salt and lemon juice and change of sweetener). To fit my dietary needs, the crust is of my own creation, same as what I developed for last year's Thanksgiving pumpkin pie but thinner. Let me intruduce our new favorite...

STRAWBERRY DELIGHT

grain, gluten, dairy, nut, egg, refined sugar + alcohol free, keto

Crust:

1/4 + 1/8 c. coconut flour

1/4 + 1/8 c. tigernut flour

1-1/2 tsp. gelatin

1/2 tsp. salt

1/4 c. (2 oz) melted ghee or coconut oil

Mix well + press into bottom of 9"pie plate or springform pan. (The first few slices removed from a pie plate get a little messy, so the springform pan is for the perfectionists out there.) Bake at 350° for 12-15 minutes or until golden. Chill.

Filling:

1# frozen strawberries, thawed overnight at room temperature

1/4 tsp. stevia

1/8 tsp. salt

2 tsp. lemon juice

Puree in blender.

1 T. + 1/2 tsp. gelatin

3 T. cold water

3 T. boiling water

Sprinkle gelatin over cold water to bloom. Once gelatin is fully hydrated, whisk in boiling water until gelatin is dissolved. Set aside.

1 can (13.5 fl oz) heavy coconut cream, chilled

25 drops stevia

3/4 tsp. vanilla bean powder (or 1-1/2 tsp. vanilla extract)

1/8 tsp. salt

Scoop thick part of cream into a medium mixing bowl (use the thinner part for something else). Add other ingredients + beat until slightly softer and fluffier.

Mix gelatin mixture into strawberry puree + fold in whipped cream. Pour into crust + chill until set, about 4 hours.

Keto Pumpkin Pie

KETO PUMPKIN PIE

(grain, gluten, dairy, nut, egg, refined sugar + alcohol free, low carb)

Crust:*
3/4 c. coconut flour
3/4 c. tigernut flour
1 T. gelatin
1/2 - 3/4 tsp. salt**
1/2 c. melted ghee (or coconut oil for dairy free)

Mix well. Press evenly into the bottom and up the sides of a 9" pie plate. Bake at 350° for 12-15 minutes. Cool.

Filling:
1/3 c. coconut oil
1 c. coconut cream
Melt but do not boil in a medium saucepan. Pour into blender.

2 c. pumpkin puree
1/4 tsp. + 25 drops liquid stevia (we use SweetLeaf, SteviaClear)
1 T. + 1/4 tsp. pumpkin pie spice
1/2-3/4 tsp. salt*
1 tsp. pure vanilla bean powder
1 tsp. gelatin
Blend with coconut milk and oil until creamy.

Return to saucepan and heat over medium heat until bubbly and steamy, stirring occasionally. Pour into prepared crust and chill for at least 2 hours.

 *2021 Update: Make half the crust recipe, and press evenly on bottom of pie plate only.

**Use more salt if you have low blood pressure, less for high blood pressure.

(Filling inspired by Elena's Pantry Keto Pumpkin Pie recipe.)

Keto Cranberry Sauce

KETO CRANBERRY SAUCE

12 oz fresh cranberries

3/4 c. water

1-1/4 tsp. liquid stevia (we use SweetLeaf, SteviaClear)

Place all in a medium saucepan. Bring to a boil, then simmer 10 minutes, stirring occasionally. Serve warm or chilled.