Sentences with phrase «tsp powdered swerve»

Not exact matches

1/2 cup coconut flour (OR 2 cups blanched almond flour) 1/2 tsp baking powder 1/4 cup Swerve confectioners (or erythritol and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea salt 1 cup unsweetened almond milk 2 TBS melted butter or coconut oil 7 eggs (4 if using almond flour) 1 tsp apple extract (or vanilla, but apple tastes great with the Brie Cheese!)

CAKE: 6 TBS coconut oil or butter, softened 1 1/2 cups blanched almond flour 1 tsp baking powder 1/2 tsp Celtic sea salt 3/4 cups SWERVE (or erythritol) 1 tsp stevia glycerite 4 eggs 1 tsp vanilla extract FILLING: 2 (8 oz) pkg cream cheese, softened (or coconut cream if dairy allergy) 1/4 cup SWERVE (or erythritol) 1 tsp stevia glycerite 2 tsp vanilla, divided CHOCOLATE ICING: 2 TBS butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS heavy cream (or coconut milk if diary allergy) 1/4 cup confectioner SWERVE (or erythritol) 1 tsp stevia glycerite

1/2 cup powdered swerve and tsp of stevia with the pumpkin pie spices.

4 TBS organic butter or coconut oil 2 oz unsweetened baking chocolate 5 TBS heavy cream or coconut milk 1/2 cup powdered * erythritol (or Confectioners Swerve) 2 tsp stevia glycerite NOTE: OR melt a ChocoPerfection Bar for an easy chocolate coating

CHOCOLATE Frosting: 6 TBS unsweetened cocoa powder 1/4 cup butter or coconut oil 1/4 cup Swerve (or erythritol and 1 tsp stevia glycerite) 1/4 cup vanilla almond milk 1/2 tsp vanilla extract

COOKIES: 1 1/2 cup blanched almond flour 1/2 cup coconut flour 1 tsp aluminum free baking powder 1 cup coconut oil or butter 1 cup Just Like Sugar 1/2 cup erythritol (or Swerve) 2 tsp stevia glycerite (omit if using Swerve) 1 egg 1 tsp Celtic sea salt CHOCOLATE DRIZZLE: 2 TBS grass fed butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS unsweetened almond milk OR heavy cream 1/4 cup erythritol (or confectioners Swerve) 1 tsp stevia glycerite (omit if using Swerve)

1 (8 oz) pkg cream cheese or coconut cream, softened 1/2 cup organic butter or coconut oil, softened 1 (18 ounce) jar creamy NATURAL peanut butter (or almond butter) 1 tsp vanilla extract 1 cup powdered erythritol * and 1 tsp stevia glycerite (or 1 cup Swerve)

3 TBS coconut oil 1/2 small onion, chopped 2 cloves garlic, minced 3 TBS curry powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp Swerve (or a drop of stevia glycerite) Celtic sea salt to taste 2 skinless, boneless chicken breast — into bite - size pieces 1 TBS tomato paste 1 3/4 cup sour cream (or my homemade dairy free yogurt) 1/2 lemon, juiced 1/2 tsp cayenne pepper

CRUST: 1 1/2 cup blanched almond flour 1/2 cup coconut flour 1 tsp aluminum free baking powder 1 cup coconut oil or butter 3/4 cup Swerve (or erythritol and 2 tsp stevia glycerite) 1 tsp Celtic sea salt 1 egg

Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter

3/4 cup pecan meal 1/4 cup coconut flour 1/2 tsp baking powder 1/2 cup butter or coconut oil 1/2 cup Just Like Brown Sugar 1/4 cup Swerve (or erythritol 1 tsp stevia glycerite 1 tsp Celtic sea salt