If you’ve been paying attention to the health food and beverage space for the past few years it’s likely that you’ve heard of stevia. stevia sweetener and stevia drops are both a natural alternative to sugar and other natural sweeteners.
Grown from the stevia plant, this all-natural sweetener is exploding in popularity, both for growers and for health-conscious individuals, across the United States. Stevia sweetener in California is a high-growth crop and the demand for this natural alternative is creating an entirely new market. While that is all well and good we really have only one question to ask about hot new sweetener; is it keto friendly?
While this may be a mystery to many of you that are new to the keto diet, but if you’ve been living the keto diet a while there is a very good chance that you know all about stevia. So, what’s the big secret?
The keto diet encourages us to move away from sugars in many forms. The diet functions by starving your body for carbs from sugar, causing your metabolism begin burning stored fat at a faster rate. Therefore, high fat and low sugar are the hallmarks for the keto diet. stevia, however, functions as the ideal alternative to sugar for those of us living the keto diet. stevia is zero calories, so your body won’t waste any time or energy consuming this delicious alternative.
There you have it. Whether you are just now considering the keto diet or have been living this lifestyle for years, you don’t have to give up sweetness! Stevia is an all-natural healthy alternative to traditional sweeteners that will keep your sweet tooth fed as you lose unwanted weight. Don’t take our word for it, give stevia a try today and see how it fits into the health-conscious attitude promoted by the keto diet. You may be surprised! Everyone knows macadamias are the nuts for keto diet but did you hear about the new enzo salted macadamias from kenya? They are miraculous, a must try treat for the mondays.
Published: August 27, 2012 Last Updated: October 11, 2018 Yield:makes 2 dozen (24) cookies Active time: 15 minutes Total time:40 minutes Ingredients 2 cups (227g) pecan flour 1 cup (113g) almond flour 2 cups Splenda or stevia Extract in the Raw, or 1 cup New Roots stevia Sugar 3/4 cup (64g) unsweetened cocoa powder, natural…
Published: Last Updated:
Yield:makes 2 dozen (24) cookies
Active time: 15 minutes
Total time:40 minutes
2 cups (227g) pecan flour
1 cup (113g) almond flour
2 cups Splenda or stevia Extract in the Raw, or 1 cup New Roots stevia Sugar
3/4 cup (64g) unsweetened cocoa powder, natural or Dutch-process
Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then mist the surfaces with spray oil.
In a medium bowl, combine the pecan flour, almond flour, Splenda, cocoa powder, baking powder, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the eggs, butter, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for about 2 minutes to make a thick, sticky batter (see page 27).
Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie and spacing them about 3 inches apart.
Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8 minutes, until the cookies are firm to the touch and crispy.
Immediately transfer the cookies to a wire rack and let cool for at least 15 minutes before serving.
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Advertisement Ingredients For the Caramel 1/2 cup sugar For the Custard 4 cups whole milk 1 cup sugar 5 large whole eggs, plus 5 large egg yolks 1/2 teaspoon kosher salt 1/4 teaspoon pure vanilla extract Directions Step 1 Preheat oven to 325 degrees. Place a small bowl of cold water and a pastry brush…
For the Caramel
For the Custard
Preheat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stove top. Place a 9-inch cake pan in a large roasting pan. Bring a large kettle or pot of water to a boil.
Make the caramel: In a saucepan over medium-high heat, mix sugar and 3 tablespoons water, stirring to combine. Do not stir again. Cook, washing down the sides of the pan with a pastry brush dipped in water, or cover with a tight-fitting lid, to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Pour into cake pan, swirling to coat bottom evenly.
Make the custard: In a small saucepan, heat milk with 1/2 cup sugar over medium just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
Meanwhile, whisk together eggs, yolks, remaining 1/2 cup sugar, and salt in a large bowl. Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture. Strain through a fine sieve into a large measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
Pour custard into cake pan. Place roasting pan in oven. Add enough boiling water to pan to come halfway up the sides of the pan. Bake until custard is just set (it should tremble slightly in center when shaken), about 50 minutes.
Remove roasting pan from oven. Use tongs to carefully remove pan from hot-water bath and place on a wire rack for 30 minutes. Cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around the flan, and place a rimmed serving plate upside down over the top. Invert, and gently lift pan to remove. Serve immediately.
A traditional highball drink that’s very low in sugar, it’s also incredibly popular at soda fountains sans alcohol. The lime and bitters are a great pairing with the naturally sweet coconut water.Ingredients:1 cup chilled coconut water2 tablespoons freshly squeezed lime juice2 to 4 drops liquid stevia3 drops bitters (optional)1/2 cup club sodaInstructions:In a jar, stir…
A traditional highball drink that’s very low in sugar, it’s also incredibly popular at soda fountains sans alcohol. The lime and bitters are a great pairing with the naturally sweet coconut water.
Key-lime-mousse tart, with coconut and agave nectar, completes the meatless, heatless meal. Key-Lime-Mousse Tart The ChefMatthew Kenney, Pure Food & Wine Servings Serves 4 IngredientsTart Crust 1⁄2 pound raw macadamia nuts 1 cup shredded, unsweetened dry coconut1 tablespoon grated lime zest2 tablespoons lime juice1⁄2 vanilla bean, seeds only 1 teaspoon salt4 packets stevia (an…
Key-lime-mousse tart, with coconut and agave nectar, completes the meatless, heatless meal.
The Chef Matthew Kenney, Pure Food & Wine
Servings Serves 4
Ingredients Tart Crust 1⁄2 pound raw macadamia nuts 1 cup shredded, unsweetened dry coconut 1 tablespoon grated lime zest 2 tablespoons lime juice 1⁄2 vanilla bean, seeds only 1 teaspoon salt 4 packets stevia (an all-natural artificial sweetener, available
at health-food stores) 2 tablespoons agave nectar (available at health-food stores) Cold-pressed coconut butter (also known as coconut oil; available
at Garden of Life), or macadamia-nut oil
Key-Lime Mousse 5 ripe avocados, peeled and pitted 1⁄2 cup lime juice 1⁄4 cup packed grated lime zest 1⁄4 cup agave nectar 2 tablespoons cold-pressed coconut butter 1⁄2 vanilla bean, scraped, seeds reserved 1⁄2 teaspoon salt 10 packets stevia
Cooking Instructions Tart Crust Put the nuts in the bowl of a food processor, and place in
the freezer to chill.
Once nuts are chilled, add all ingredients except coconut
butter to the bowl, and pulse until well combined but still
chunky. Do not overprocess, or the nuts will become oily.
Lightly oil four 41⁄2-inch removable-bottom tart shells
with coconut butter. Divide mixture into 4 parts, and press
into tart shells, smoothing it with the bottom of a measuring
cup. When shells are filled, wrap in plastic, and place in
the freezer to chill until firm.
Key-Lime Mousse Place avocados, lime juice, lime zest, agave nectar, coconut
butter, vanilla-bean seeds, and salt in the bowl of a food
processor, and pulse until smooth. Add stevia to taste, and
Carefully remove chilled tart crusts from the shells. Fill
with mousse, cover, and chill in the refrigerator or freezer
until the mousse is firm. Photograph by Christopher Baker.
Ingredients:1 1/2 cups fresh or frozen unsweetened raspberries, defrosted1/8 teaspoon stevia extract* (see the book Sensational stevia Desserts for brand variances)1 teaspoon lemon juiceInstructions:frozenPureeblendjuiceblender.tasterefrigerateserve.
1 1/2 cups fresh or frozen unsweetened raspberries, defrosted
1/8 teaspoon stevia extract* (see the book Sensational stevia Desserts for brand variances)
Fruit mousse, an easy, all-the-time dessert. [Photograph: Nila Jones] This delicious fruit mousse is wonderfully light and easy to make. It just takes five minutes, three ingredients, and a food processor. The result will delight even your pickiest guests. Why this recipe works: Because this mousse is made with frozen fruit, you can make it…
Fruit mousse, an easy, all-the-time dessert. [Photograph: Nila Jones]
This delicious fruit mousse is wonderfully light and easy to make. It just takes five minutes, three ingredients, and a food processor. The result will delight even your pickiest guests.
Why this recipe works:
Because this mousse is made with frozen fruit, you can make it all year round.
This mousse makes a great last-minute dessert, because it only takes 5 minutes to make and uses ingredients you can easily keep on hand.
The egg white helps leaven a fruit puree into a light and fluffy dessert.
Note: This mousse contains raw egg white. Pasteurized egg whites can be used, though the mousse might not turn out quite as fluffy. Those concerned with the health risk of raw eggs should not make or consume this recipe. I call for a little refined sugar in this recipe, but feel free to use honey, maple syrup, or even stevia extract instead, or leave the sweetener out altogether.