Pumpkin Cheesecake Mousse (Keto)

I've wanted to play with something that would be super easy and satisfy my sweet tooth that I could have sitting around over the holidays to help keep me from getting into sugar (because if I can, I will...). I threw this together last night and it not only passed, it passed my husband's scrutiny too. He went and got ice cream out so he wouldn't eat it all. That means it's a keeper. I actually tried to keep track of what I was dumping in so I can replicate it (hahaha, it's close, I'll admit to not measuring.anything.ever.) Next I'm going to adapt it to knock off a pumpkin torte recipe that I love, but obviously can't (shouldn't) eat. I don't have macros for this. If I get a wild hair I'll do some math later on.
I'm ecstatic that after being keto for about a year and a half now, I can actually tolerate some dairy - because CHEESE. I try not to overdue it, but a serving a day or a few servings every few days are totally ok with my body now which is a super happy day.
PS This was better the next morning - cheesecake is best 24 hours later to allow the flavors time to meld. This definitely followed that, so make it ahead!

Pumpkin Cheesecake Mousse (serves 4ish)

1- 8 oz block soften cream cheese
2-3 T sweetener (I used Pyure - an erythritol stevia blend)
1/4 c pumpkin puree
1/2 tsp ceylon cinnamon (yes, you can use any cinnamon, but ceylon is known for helping stabilize blood sugar so you might as well get the added benefit!)
1/8 tsp each nutmeg, ginger and cloves
1/2 c heavy whipping cream
1 T gelatin (I use Great Lakes, this is optional, but again, I like to sneak a few extra benefits in if possible)

Whip together until desired mousse consistency is reached

Topping (because you need that graham cracker sweet crunch)

1/4 c walnuts or nuts of choice
1 T Sukrin Gold brown sugar replacement

Coarsely chop together and sprinkle over.

Thanksgiving/Christmas dinner recipes

Someone asked me recently what we do for special dinners like Thanksgiving and Christmas.  Easy.  We eat a traditional meal.  Just in a non-traditional way. Our Thanksgiving meal included turkey, mashed potatoes and gravy, sweet potato casserole, cranberries and rolls with butter and jam.  All allergy free.  This year I actually cooked and forced it on everyone and no one seemed to know what was allergy free and what wasn't.

Dairy free mashed potatoes with gluten free, corn free gravy:

While there are several substitutes for milk in mashed potatoes (nothing, chicken or turkey stock...), this is what we prefer.  This is going to sound a little weird, but you need a can of full fat (important) coconut milk.  Canned coconut milk separates to form a thick "cream" on top and a watery section on the bottom.  Do NOT shake your can up.  You want to skim off the thick "cream" on top.  Believe it or not, this gives the best non-dairy creamy mashed potatoes we've tried.  Add salt as desired.  For gravy we have people allergic to both wheat and corn, so most traditional gravy recipes are out.  Instead, the best sub we have found is garbanzo bean flour (no really!).  I felt like most other starches made a "slimy" texture - we've tried potato starch, rice flour, tapioca flour, guar gum, among a host of others.  Since corn has one of the best gravy textures I tried to look for a starch that would be similiar.  Garbanzo bean flour is awesome!  It gives a very "normal" gravy texture and has great flavor in gravy (while the beans are a little strong for my taste in a lot of dishes, here it serves to accentuate the meaty flavor).  I mix it with a little water to form a thick paste as use until desired thickness is reached and flavor with salt, pepper and garlic.

Cranberries:

This recipe was adapted from a family recipe that came from my husband's great gramma.  I'll give you both versions - though the request from everyone is now for the adapted version over the original.

Original:
1 bag cranberries
1 orange, peeled
1 apple
Sugar to taste

Revised:
1 bag cranberries
1 pear
1 bag frozen raspberries (or 2 containers fresh)
Sugar to taste

Partially thaw raspberries if using frozen.  All ingredients (for both versions) add in small amounts to food processor and blend until desired texture is reached.  Add sugar to taste as desired.

Sweet potato casserole:

This one is still in process.  I still am not fully satisfied with something about it, but I can't pinpoint what quite yet. ;-)  No one else seems to care - they think this version is just fine.

5 c boiled, mashed sweet potatoes
3/4 c desired milk (we use lite canned coconut)
3/4 c sugar
1/4 c coconut oil (if working with hot mashed sweet potatoes just add this directly to them. If working with cold, melt and add)
1 tsp vanilla

Combine and pour into 9x13 casserole pan. Top with:

Topping
1 c flaked coconut
1 c chopped nuts (optional - could also sub out for 1/2 c oats)
1 c brown sugar
1/3 c flour (regular if tolerated, gluten free if not)
2 T coconut oil

Using a fork, mix oil (cold) into flour.  Add remaining ingredients, mix and pour over top of casserole.
Bake at 325 for 30-45 minutes or until potatoes are bubbling and topping is browned.

Dessert:

I didn't get it done this year, but I'd go with Pumpkin Pie ice cream with Enjoy Life Vanilla Honey Graham cookies.  http://cornerunderthestairs.blogspot.com/2011/02/allergy-friendly-dairy-free-vanilla.html

Allergy free Dark Chocolate Cake in a Cup

I've wanted to adapt this recipe for a while, but just never tried.  Last night I made Bryan brownies for his birthday and made the mistake of tasting them.  Which initiated a must.have.chocolate.now frenzy.  A couple recipes on google later I had some basic ratios and poof, in less than 5 minutes a rich, dark chocolately cup of dense chocolately goodness.  It was so rich I could only eat half a cup, so I threw a wrap on and let the rest sit overnight.  Even better.  I'd undercook it slightly next time, but all in all, a HUGE success.

Allergy free Dark Chocolate Cake in a Cup

In a microwave proof mug, measure 3 T warm water. Add 2 T ground flax seed. Let set 30 sec.  (Alternatively, if you can handle eggs, use 1 egg instead).
Add:
 3 T milk (I used coconut)
 1 tsp vanilla
 1 T melted coconut oil
 3 T flour (my next step is to try it gluten free for my boys...I see no reason why it won't work.)
 3 T cocoa powder
 4 T sugar
1 oz chopped dark chocolate or 3 T chocolate chips (optional)

Mix well.  Microwave 2 to 2 1/2 min..

I wish it was more difficult.  But seriously, this will give you a dairy free, egg free, soy free personal chocolate cake (I'd say it's closer to a brownie) in a matter of minutes.  You can thank me later.

Allergy Free, Gluten Free Chocolate Cake in a Cup

So, I've been slowly cutting wheat out of my diet, thinking that some of the residual swelling issues I still have are related (and they seem to be...).  We have 3 boys who are allergic to wheat, but seem to tolerate spelt (and of course, other gluten free flours such as sorghum, buckwheat, rice, etc).  The other night I was having a serious chocolate craving and there wasn't a drop to be found (like, seriously.  NO chocolate.).  Except unsweetened baking chocolate.  So, I decided to play around.  I tweaked it again tonight and honestly, I might like it better than the original and, it's even MORE guilt free.

In a microwave proof cup add:
3T milk (I used unsweetened almond)
1 square unsweetened baking chocolate

Microwave 30 sec-1 min or until chocolate begins to melt.  Let set, stir and return if needed until mixture is smooth and chocolate is completely melted. Add:

1 tsp vanilla
3 T sugar

Stir til smooth.  Add:

2 T gluten free flour mix (I used spelt since I had it on hand, and, as I said, I'm experimenting)
2 T almond flour/meal

Return to microwave for about 1.5 min depending on your microwave.  You want it to still a little gooey in the center -- it will set up more as it cools.  At 2 min mine was too dry for my taste.  Let set a couple minutes so you don't burn your tongue...logistical really.  If you have a tough tongue, you can have at it. Ha!  Add a scoop of vanilla coconut ice cream on top if desired.