Lauri's Kitchen

 Vanilla Coconut Palm Sugar Cupcakes 

Ingredients:

1 3/4 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1 1/4 cup plus 1 tbsp coconut palm sugar

¾ cup coconut oil (or half softened butter or margarine)

1/2 tsp salt

3 eggs

2 tbsp pure vanilla extract

3/4 cup buttermilk

Chocolate Ganache

12 oz unsweetened chocolate

1 1/2 cups xylitol

2 cups coconut milk (Asian section of grocery store) 

1/2 tsp salt

Directions: (makes 12 cupcakes)

1. Preheat your oven to 350 degrees.

2. Mix together the baking powder, baking soda and flour.

3. In another bowl, mix together the coconut oil or soft butter/margarine, salt and palm sugar.

4. Mix the eggs into the oil bowl one by one along with the vanilla.

5. Mix the dry ingredients into the oil bowl alternating between it and the buttermilk.

6. Mix until the ingredients are combined but not overmixed.

7. Fill your cupcake tin with batter.

8. Bake for 15-20 minutes.

9. Make the chocolate ganache by bringing the coconut milk to a boil and stir in the xylitol until dissolved, mix in the salt and pour the hot mixture over the chocolate while whisking.

10. Let the ganache cool down at room temperature.

11. Finish off the cupcakes by icing with ganache.

Adapted from the Dr.Oz Fan website.

Diabetic Butterscotch Cheesecake 

- 1/2 cup sugar free shortbread cookie crumbs

- 1/2 cup flour

- 1/3 cup coconut oil or butter

- 1/4 cup coconut palm sugar

- 1 cup powdered milk

- 2/3 cup xylitol

- 2/3 cup boiling water

- 3/4 cup 2% milk

- 1 package instant butterscotch pudding mix (sugar free)

- 3 tbsp butter

- 3 (8 oz packages) light cream cheese

- 1 tsp vanilla

- 3 eggs lightly beaten

- 1 cup sour cream

- 3 tbsp powdered xylitol

Directions:

1. Crust: Combine first 4 ingredients and mix well. Press into bottom of a greased 9 inch spring form pan. Bake at 350 degrees for about 20 minutes. Let cool completely on rack.

2. Combine next 5 ingredients and mix well. Let rest 5 minutes.

3. Cream together butter and cream cheese. Add egg and vanilla. Mix until combined. Add pudding mixture and beat until combined. 

4. Cover outside of spring-form pan with two layers of tin foil. Place in a roasting pan with about 1 inch of hot water. 

5. Pour filling into the spring-form pan and place in 325 degree oven for 65 - 75 minutes. Let cool to room temperature, then place in fridge until cold. Mix sour cream and powdered xylitol, then spread over the top. Remove sides of spring-form pan and serve. Sprinkle with crushed sugar free butterscotch candies.