Low Carb Maple Walnut Cream Cheese

Full Disclosure: It’s important to acknowledge that Schmidt Old Tyme 647 Bagels aren’t very low in carbs. I certainly wouldn’t categorize them as “keto-friendly.” However, they serve as a reasonable middle ground for those looking to indulge occasionally without straying too far from their health goals. The plain bagels have been around for a while, but the introduction of the Cinnamon Raisin variety has truly transformed my breakfast routine, sparking ideas to revisit and recreate a beloved childhood treat: a cinnamon raisin bagel with maple-walnut cream cheese spread.

When it comes to cream cheese, you’re not limited to one brand, but I’ve found that the packaging of well-known brands often provides a more user-friendly experience than their generic counterparts. For the maple flavor, I’ve discovered that Maple Grove Farms’ Sugar-Free Syrup stands out. It masterfully uses a blend of three artificial sweeteners to minimize any unpleasant aftertaste.

A small amount of molasses is included in this recipe, not for its sweetness, but because it imparts an essential, rich depth of flavor. Beyond its taste, molasses is a source of important nutrients like iron, calcium, magnesium, and potassium. While the bagels themselves carry a hint of cinnamon, adding a different type of cinnamon to the spread can elevate the flavor profile, giving it a more complex, spicy warmth.

Finally, the choice of walnuts is crucial; I recommend finely dicing them rather than chopping, as this allows them to meld seamlessly into the cream cheese, providing both texture and taste without the risk of them separating from the spread.

Ingredients

8 oz. (1 package) cream cheese, softened
7 drops EZ-Sweetz
½ tablespoon Truvia
1 tablespoon (16 g) Maple Grove Farms Sugar Free Syrup, Original Flavor
7 g (1 tsp) molasses
½ teaspoon cinnamon
30 grams (¼ cup) finely diced walnuts

Directions

1. Add all the ingredients except the walnuts to a bowl and mix with an electric mixer. Fold in the walnuts. Cover and chill in the refrigerator for a few hours.

Low Carb Kaboom Ice Cream

Confession time: My childhood breakfast routine was the quintessential experience for a Generation X kid—devouring pre-sweetened cereals. Amidst the multitude on the market, there was one that reigned supreme in sweetness: Kaboom. It was a rare gem, tucked away in a supermarket not often frequented by my family. And that was just as well because indulging in Kaboom required mental preparation. The sweetness was so intense that it would render your taste buds useless for any other sweet cereal. Recovery? Only possible through a strict diet of Grape Nuts or Total for a solid week.

ChocZero Freeze Dried Marshmallow Bits elevate my ice cream game, capturing the essence of those beloved breakfast cereal marshmallows—minus the sugar rush. I'm steering clear of soggy substitutes for the cereal bits. Instead, I'll infuse my frozen treat with a burst of fruit-flavored cereal extract, ensuring a delightful flavor explosion in every spoonful!

Low Carb Whipped Cream

Whipped cream is light, fluffy, and sweet. It's made by whipping heavy cream with a bit of sugar and vanilla extract. The mixture is usually sold in pressurized cans containing nitrous oxide. As the gas is released, it creates tiny bubbles that trap air in the cream, making it expand and take on a whipped texture.

Believe it or not, whipped cream can be low carb friendly. Even bariatric patients are typically allowed to gulp mouthfuls as a treat. The sugar content is low assuming the quantity consumed is also low. No-sugar-added whipped cream is available, but it's not palatable. All the ones I've seen use just one sweetener: sucralose. First rule of low carb desert conversions is to use more than one. I use erythitol and sucralose to create a light and fluffy treat that will satisfy any sweet tooth.

I splurged on a professional gourmet whipped cream maker. The best one is made by iSi and costs over $80 on Amazon. I usually like making a pint, but the price for the smaller model is not much different and I like the option to make a double batch. You can save money buying one made by a different company, but I didn't want poor results to be blamed on the equipment.

Low Carb Festivus Ice Cream

Festivus is a fictional holiday featured in an episode of the American sitcom “Seinfeld.” It is a parody holiday that was created by the character Frank Costanza as an alternative to the commercialism and pressures of the Christmas season. The holiday is celebrated on December 23rd and features a number of quirky traditions, such as the “Airing of Grievances” and the “Feats of Strength.” Festivus has since become a popular cultural reference and is sometimes celebrated by fans of the show in real life.

Ben and Jerry’s released a Festivus ice cream back in 2000. I never tried the original, but that didn’t stop me from making a low carb version based on the label. The warm, spicy notes of cinnamon and gingerbread and the sweet, rich flavor of caramel should be a good pairing. Brown sugar extract in the ice cream base adds a depth of flavor and a slight molasses-like sweetness.

Low Carb S•CRUNCH•OUS Ice Cream

What happens when you combine crisped rice (a.k.a. rice krispies) with milk chocolate? You get a chocolate bar that has a delicate CRUNCH (or some would say KRACKEL) when you bite into it. Shrewd Food allowed me to pre-order their keto-friendly Keto Krac chocolate bar and I decided to turn it into an ice cream reminiscent of chocolate crunch covered ice cream products from my youth.

Low Carb Cookies and Cream Ice Cream II: AND THIS IS TO GO EVEN FURTHER BEYOND!

You’re going to love this, trust me.

Low Carb Americone Dream II: Make Americone Great Again!

It’s been a long time since I first attempted a low carb conversion of Ben and Jerry’s AmeriCone Dream. There are a lot better products to try like ChocZero’s Caramel Sugar-Free Syrup and I’ve improved making chocolate coated...everything, too.