Farmer Cheese Bars (Ukrainian Syrnik Cake)

Trim Healthy Mama / Keto / Low Carb / Gluten Free / Sugar Free

Syrnik is a very popular Ukrainian dessert and there are so many variations of it. I have been craving it lately and decided to recreate and 'trimify' it. I'm so happy with how it turned out.

Ingredients 

1lb sweet farmer cheese
5 egg whites (large eggs)
1 tsp baking powder
1/2 tsp vanilla extract
Almond Crust

Instructions 

1. Preheat oven to 350.

 In a bowl of a stand mixer beat egg whites until still peaks form.

2. In a separate bowl combine cheese, vanilla extract and baking powder (and more sweetener if you like your desserts sweeter), cheese mixture should be smooth. 

3. Once the egg whites have reached their peak add the cheese mixture and VERY gently, using a spatula mix until combined. Mixture should look very light and fluffy. 

 

4. Transfer the cheese mixture into the pan and bake for 30-35 minutes or until the center of the pan is set. The 'cake' will not brown, it will remain white.

Top your bars with either frozen or fresh fruit. My favorite is sliced strawberries with sweetener. The strawberries will release their juice almost turning it into a sauce. It's so delicious.

If you make this or any of my recipes please tag me on Instagram I love seeing your take on my favorites. 

Please leave a review here and follow me on Instagram at @mytrimkitchen.

Special Occasion White Raspberry Cake

THM S / keto / Low Carb

Here is a recipe that I am very excited about. This cake is not dense as other Low Carb / Keto cakes are. I do have to warn you that it is VERY calorie heavy, therefore, this is not a cake that you will want to make every week - well, you'll want to but you shouldn't. This cake is more of a special occasion cake.

Cake:

             3/4 cups of almond milk
                2 tbsp of ACV

Mix and set aside for 30 minutes. This will make buttermilk you will need layer.

In a big bowl combine dry ingredients and set a side.

          2 1/4 cups of almond flour
                5 tbsp of coconut flour
1/2 cup + 1 tbsp protein powder 
                2 tbsp of baking powder
             1/2 tsp of mineral salt

In a mixer bowl cream butter and sweetener until light and fluffy. 
          9 tbsp of butter (room temp)
            1/3 cup of pyure sweetener

Add and mix.
              5 large egg whites (fresh is best)

Add and mix just until combined.
               half of the dry ingredients

Add and mix.
                  premade buttermilk
               1 tsp of vanilla extract
            3/4 cups of heavy cream

Add and mix.
                   the rest of the dry ingredients
           
Divide batter (I used a kitchen scale) into 2 8-9 inch pans lined with parchment paper and sprayed with coconut oil. Bake at 350 for 25 minutes. The cake is done when it springs back when touched. Carefully remove the cake layers from the pan and let them cool, wither on a kitchen towel or cooling rack. Be VERY careful when handling the cake layers - they are VERY fragile.

Raspberry Jam

In a small saucepan combine the following ingredients. With a fork break down the raspberries. Using a whisk, whisk until everything is combined and cook until the mixture turns into a jam-like consistency, about 10-15 minutes. When done, use a fine sieve and with the back of a spoon push all the jam through the sieve. When finished only the seeds will remain. Discard the seeds. Set jam aside.
                1 cup of frozen raspberries
                5 tbsp of water
                1 donk of stevia
                1 tbsp of xylitol
             1/4 tsp of xanthan gum

Whipped Cream Frosting

In a clean mixer bowl combine cream cheese and the sweetener and beat until the cream is light and fluffy (about 5-10 minutes). Then add the heavy cream and beat until stiff peaks form.
                4 oz of cream cheese (room temp)
                3 tbsp of pyure
             1/2 tsp of vanilla extract
             3.5 cups of heavy cream


To Assemble the Cake
1.  Put one cake layer on a cake stand or plate. Spoon the raspberry jam on the cake (you should still have jam leftover), leaving about half an inch around the edges (this prevents it from bleeding through the frosting). Using a piping bag or ziplock bag, pipe a thin layer of the frosting over the jam.

2.    Place the second cake layer on top of the frosting. Be VERY careful when doing this, the cake is very fragile (mine actually broke in 3 pieces).

From here you decide how you want to decorate the cake. 

I reserved about half a cup of whipped cream frosting and added a few teaspoons of the jam to make it raspberry cream. Frosted the rest of the cake with the white whipped cream and made little swirls with the raspberry whipped cream.

Another idea would be to add all the remaining jam to the whipped cream frosting, mix it well and frost the cake "pink" - the possibilities are endless.

I hope you enjoy this recipe as much as I did. My husband thought it was great.

 

Chocolate Buttermilk Cake

Trim Healthy Mama S / Low Carb / Keto

Ingredients for Cake

1 Cup of almond milk
2 tbsp of ACV
4 large eggs (room temperature)
4 tbsp of refined coconut oil
3/4 cup (Nili's Baking Mix)
1/4 cup Pyure sweetener
splash of vanilla
1 tbsp of baking powder
1 tsp of baking soda
1/4 tsp of salt
5 tbsp of cocoa
1/4 cup of 85% dark chocolate chips (melted)

Instructions for Cake

1. Combine the almond milk and the apple cider vinegar. Mix and let it sit for 30-60 minutes, this makes buttermilk.

2. Preheat oven to 350.  Line 2 8 inch springform pans with parchment paper. Set a side.

3. After step 1 is achieved, in a food processor combine all ingredients for the cake except the melted chocolate and process for 1 minute until everything is incorporated. Add the melted chocolate and process again for another minute.

4. Divide the batter into the two prepared pans and bake for 35 minutes. After 25 minutes check for doneness with a toothpick as every oven is different.*

5. Let the cake layers cool. Run a knife around the edge of the pan before removing the layers. Set a side.

Chocolate Ganache

1/4 cup of chocolate chips
1/4 cup of heavy cream

Instructions

1. In a microwave safe bowl melt the chocolate chips.

2. In a small cup heat the heavy cream up for 45 seconds.

3. Pour the heavy cream into the chocolate and mix until combined. Set aside to cool down (at least 10-15 min) otherwise it will melt the frosting.

4. Transfer cooled chocolate to a small ziplock bag and set aside.

Ingredients for the Frosting


2 1/4 cups of heavy cream
2-3 tbsp of pyure*
1/2 tsp of vanilla extract
3 oz of softened cream cheese

Instructions for the Frosting

1. Add all the ingredients to a stand mixer, except the heavy cream. Turn the mixer on high and mix for 3-4 minutes until smooth and no lumps remain in the cream cheese.

2. Add the heavy cream and mix on high until peaks form, about 1- 2 minutes.

3. Transfer the frosting to a large piping bag fitted with either a Wilton 2D or 1M tip. 

*Adjust sweetness to your liking.

To Assemble the Cake

1. Place 1 layer on a cake plate or a cake stand and spread 1 - 1.5 cups of  frosting on top. Taking the second cake layer flip it upside down (this helps achieve that perfectly straight top) and place it over the frosted layer.

2. Frost the entire cake, making sure that the chocolate layers are not showing through.

3. Snip the corner of the ziplock bad (very small opening) and drizzle around the edges of the cake. Pour the remaining chocolate ganache over the cake and very gently spread it around without disturbing the frosting.

4. Decorate as desired with the left over frosting.

If you make this or any of my recipes please tag me on Instagram I love seeing your take on my favorites. 

Please leave a review here and follow me on Instagram at @mytrimkitchen.

Pipeable Chocolate Frosting

Trim Healthy Mama -S / Low Carb / Keto

I really enjoy (love) a good cupcake but who doesn't?! They are easy to make, easy to grab 'n go and they're already pre-portioned servings. I like plain whipped cream frosting but adding that small amount of cream cheese really elevates the flavor of the frosting.

Ingredients

1 1/2 cups of heavy cream
1 Tbsp of Xylitol*
4 doonks of stevia*
2 Tbsp of cocoa powder
1/4 tsp of vanilla extract
2 oz of softened cream cheese


Instructions 

1. Add all the ingredients to a stand mixer, except the heavy cream. Slowly turn the mixer on (otherwise you'll be covered in cocoa powder) and mix just until all ingredients are incorporated. Turn the mixer on high and mix for 3-4 minutes until smooth and no lumps remain from the cream cheese.

2. Add the heavy cream and mix on high until peaks form, about 1 minute.

3. Transfer the frosting to a large piping bag fitted with either a Wilton 2D or 1M tip and pipe away.

*Adjust sweetness to your liking.