Erb Family Foods

Dessert

Almond Butter Cups

February 6, 2025
Cuisine
Course

Simple, easy recipe that will satisfy your sweet tooth!

You’ll need an easy pop-out tray
OR muffin tray with baking liners

1 bag of Lily’s semi sweet chocolate chips
1/2-1 cup Almond butter, unsalted/unroasted
1/4-1/2 cup chopped raw organic almonds
1 tbsp Sea salt/salt

There are many ways to create this yummy treat but the simplest way is to heat the Lily’s chocolate chips with 1/2-1 cup almond butter, on low on the stove. Add in some chopped almonds. Stir stir stir. Add more almond butter or nuts if desired. Add 1 tbsp or more of sea salt/salt. Place into lined trays or pop-out tray. Freeze & ready to eat once they harden. If desired, place chopped nuts or an almond to the top before freezing.

If you are not in a rush, you can create the chocolate from above, fill the cups about halfway then freeze. Once hardened, add a spoonful of almond butter on top of each cup, freeze. Then top with remaining chocolate.

Enjoy!

Peanut Butter Cookies

October 8, 2024
Cuisine
Course

Ingredients:
1 large egg
1 cup unsweetened, peanut butter (organic sprouts brand one!)
1/2 cup granular brown swerve sweetener
1/2 tsp vanilla extract (optional)
a pinch of salt

Instructions:
Preheat oven to 350
In a medium bowl, whisk together eggs. Add peanut butter, sweetener, vanilla extract, salt.
Stir with a hand mixer.
With a cookie scoop, portion about 14 scoops onto your parchment lined baking sheet.
Flatten each cookie with a fork, making a crisscross pattern.
Bake for 10-12 minutes.
Remove from the oven, and let cool down completely.

White Chocolate Pumpkin Truffles

September 26, 2023
Cuisine
Course

Ingredients
Small Batch (makes 2 truffles):
▢2 tablespoon sugar free white chocolate chips melted
▢4 tablespoon almond flour
▢1 tbsp pumpkin puree
▢1 tbsp Sweetener
▢¼ teaspoon vanilla extract
▢¼ teaspoon pumpkin spice

Large Batch (makes 1 dozen truffles):
▢¾ cup sugar free white chocolate chips melted
▢1 ½ cups almond flour
▢⅓ cup pumpkin puree
▢⅓ cup Sweetener
▢1.5 teaspoon vanilla extract
▢1.5 teaspoon pumpkin spice

Instructions
Small Batch:
Melt the sugar-free white chocolate chips on stove. Stir. When they are about 75% melted just stir until they are completely melted.
Mix together the almond flour, pumpkin, sweetener, vanilla, and pumpkin spice. Form into 2 balls with your hands. Cover each ball with white chocolate. Pop into the freezer for a minute to set the chocolate.
Garnish with a sprinkle of cinnamon and a drizzle of melted chocolate, if desired.

Large Batch:
Melt the sugar-free white chocolate chips. Stir. When they are about 75% melted just stir until they are completely melted.
Mix together the almond flour, pumpkin, sweetener, vanilla, and pumpkin spice. Form into 12 balls with your hands. Cover each ball with white chocolate. Place in the fridge or freezer for a few minutes to set the chocolate.
Garnish with a sprinkle of cinnamon and a drizzle of melted chocolate, if desired.

No Bake Coconut Bars

April 28, 2023
Cuisine
Course

Ingredients

• 2 ½ cups unsweetened coconut
• 1 cup melted coconut oil
• ⅓ cup of Xylitol or ⅓ tsp of Stevita
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• ¼ cup Lilly’s dark chocolate chips + 1 scoop Chocolate Whey Protein
Instructions

1. In a bowl, mix all together: coconut, oil, vanilla, and salt until well combined.
2. Spread mixture in a 9×9″ baking dish.
3. Freeze until coconut oil has set and bars harden, about 30 minutes
4. Melt chocolate until smooth, slowly add Choc. Whey Protein and mix well with chocolate. Pour the mixture over coconut.
5. Return to the freezer for 30 minutes or until chocolate has set up.
6. Cut into bars and serve.

Keto Turtles

April 26, 2023
Cuisine
Course

Caramel Chocolate Clustere/Keto Turtles 🍫

You’ll need:
Caramel:
¼ cup butter
1 cup sweetener
½ cup heavy cream
½ tsp vanilla extract
Other:
2 cup Lily’s sugar free chocolate chips
2 cup raw almonds

Directions:
Roast your raw almonds. You can roast them in a pan with butter.
Make your caramel sauce by adding the sweetener into a pan on medium heat. Stir until it turns into a golden brown amber color.
Add the heavy cream, vanilla extract, butter and stir until the caramel sauce thickens.
Add the roasted almonds into the caramel sauce pan and mix it together.
On a baking sheet lined with parchment paper, add scoops of the caramel almond mixture and form clusters.
Freeze the caramel clusters for 5-10 minutes.
Melt your sugar free chocolate chips, take the caramel clusters out from the freezer and drizzle it on the caramel clusters.
Top with some flaky sea salt.
Freeze for 2-3 hours and enjoy!

Berry Cobbler

April 26, 2023
Cuisine
Course

No sugar | No grains Berry Cobbler

For the filling:
3 cups berries
1/4 teaspoon xanthan gum (to thicken)
2 tablespoon Swerve (or other sweetener)
Juice of half of a lemon or approx 1 tsp

For the topping:
2 tablespoons butter
2/3 cup almond flour
2 tablespoon Swerve (or other alternative)
1/2 teaspoon lemon juice

1. In a bowl combine the berries, xanthan gum, sweetener, and lemon juice and mix well until coated.
2. Add the berry mixture to a baking dish.
3. Melt the butter. Stir in the almond flour, sweetener, and lemon juice until a crumbly dough forms.
4. Using your hands, crumble the dough over the berry mixture in clumps.
5. Bake in oven at 375 for 18-22 minutes or until the crust is golden brown and the berries are bubbling. Serve warm or cold.
*we whipped 2 cups heavy whipping cream until creamy, added about 1/2 tsp stevita & 1 tbsp vanilla extract. delish!

Chantilly Cake

April 26, 2023
Cuisine
Course
Serves 12 Slices
Equipment
Ramekins
2 Cake Baking Pans
Hand Mixer
Baking Bowls
Prep time
20m
Cook Time
1h 0m

Chantilly Cake Recipe 🍰🎂❤️
It definitely takes some time but it’s SO worth it!

Keto Vanilla Cake: 1 1/2 cups blanched almond flour 1/2 cup coconut flour 2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup butter 1 cup granulated sweetener of choice 4 large eggs (one at a time) 1/2 cup almond milk or any milk 1 teaspoon vanilla extract. Preheat the oven to 350F. Line two 8-inch pans with parchment and set aside. In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside. In a stand mixer or hand mixer, cream your butter and sugar until fluffy. Add the eggs in, one at a time, and beat well. Add the milk and vanilla extract. Add the dry ingredients and beat until creamy. Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean (cake doesn’t taste great by itself-trust the process!)
Custard: 3 large eggs 2 cups heavy cream 1/4 cup granulated sweetener of choice 1 tablespoon vanilla extract. Preheat oven to 350F. Grease four 2 or 3 inch ovenproof ramekins and place in large baking dish. Whisk all ingredients in a bowl then transfer amongst ramekins. Pour enough boiling water in baking dish until ramekins are submerged in an inch of water. Bake for 30 mins/until firm on top.
Whip Cream: 1 pint of organic heavy whipping cream 1 tbsp of vanilla extract 1 tsp of stevita. Whip heavy whipping cream with a hand mixer in a bowl on high. Once it gets less soupy and more creamy add in the vanilla & stevita. Then continue to mix until it looks like whipped cream.
PUT IT ALL TOGETHER:
2 keto vanilla cake prepared and chopped* 1/4 cup milk (unsweetened almond or coconut or A2) 4+ cups organic berries 1 batch keto custard prepared* 2 cups keto whipped cream*
* = you’ll need to make these recipes above first
Prepare all your compenents of the trifle. Chop your cakes into bite sized pieces. Start layering your trifle. In a deep bowl, add half the chopped vanilla cake, then drizzle 2 tablespoons of milk over the top. Add half the berries then half the custard. Repeat the process. Top with the whipped cream & extra berries. Refrigerate 6+ hours/overnight
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