Irish CreamHere are a two Wheat Belly recipes that you can enjoy for your New Year holiday!

Anyone new to the Wheat Belly discussion: Choose the most benign sweeteners such as pure powdered or liquid stevia; monk fruit; erythritol; Wheat-Free Market sweetener; Swerve; Truvia. We avoid sugar, agave nectar, coconut sugar, or other fructose-containing sweeteners.

Irish Cream
This is an adults-only treat!

If you are a fan of the Irish Cream served as a liqueur or splashed over ice cream or other desserts, this is how you make a healthy version rich with all the flavor but with none of the sugar. I provide the dairy-free version here. Replace the coconut milk with an equivalent quantity of cream or half-and-half for a dairy version. Use the highest quality cocoa powder for the best flavor.

I’ve made this many times and presented it as a gift in a decorative glass bottle, perfect for the holidays. Optionally, top with shaved dark chocolate, ground cinnamon, or serve with a stick of cinnamon or topped with whipped cream. For an alcohol-free version, leave out the rum.

If you use coconut milk, note that refrigeration will make it too thick to drink; allow to sit at room temperature for about an hour to let the oil liquefy.

Makes approximately 3 1/2 cups

1 14-ounce can coconut milk
3½ tablespoons unsweetened cocoa powder
Sweetener equivalent to ½ cup sugar
1 tablespoon instant coffee granules
½ teaspoon ground cinnamon
1 1/2 cups unflavored rum

In blender, combine coconut milk, cocoa powder, sweetener, coffee granules, cinnamon, rum and blend until well combined. Serve with optional toppings.

Store in airtight bottle or jar in refrigerator.

Amaretto Macaroons
Here’s a creamy, melt-in-your-mouth treat that has the flavor of the popular liqueur, amaretto. They’re heavenly with coffee. As always, it is wheat/grain-free, very low-carb, and rich in fats.

Makes 16 macaroons

8 ounces whipping cream
2 cups unsweetened shredded coconut
½ cup sliced almonds
Sweetener equivalent to ¼ cup sugar
1 teaspoon almond extract

Whip cream until stiff peaks form. Stir in coconut, almonds, sweetener, almond extract and mix.

Spoon mixture with cookie scoop or spoon onto plate or platter and shape as desired. Cool in refrigerator for at least 30 minutes prior to serving.