Bravo to Keto Connect for creating these fabulous chocolate brownies. I followed their recipe and mine turned out moist and fudgy and didn’t actually need any frosting (who can resist a yummy cream cheese frosting, anyway?) but it turned out to be the icing on top!
- 1/4 cup unsweetened cocoa powder
- 2 tbsp coconut flour
- 3 large eggs (room temperature)
- 12 tbsp (equals ¾ cup) butter
- 1/2 cup erythritol (I used Truvia)
- 1/2 tsp vanilla
- pinch of salt
- 2 oz unsweetened bakers chocolate
- In one bowl, combine cocoa powder, coconut flour, and salt, and set aside.
- In a separate bowl, add erythritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.
- In a third bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 25 seconds and mixing so that the chocolate does not burn.
- With beaters on low, add egg mixture to the butter/chocolate mixture in 3 parts, mixing well after each time. Begin adding the dry ingredients the same way, repeating until all of the dry mixture is used. Batter should look silky and smell like mmm… chocolate!
- Pour into a greased 8×4 loaf pan. I put parchment paper on the bottom to ensure it came out in one piece.
- Bake at 325F for 45 minutes (the original recipe calle for more time, but mine were ready). Remove carefully from pan and allow to cool completely on a rack before frosting.
Cream Cheese Frosting:
- ¾ cup cream cheese, softened
- 1 tsp vanilla
- 2 tsp unsweetened almond milk
- 3 tbsp erythritol (I used Truvia)
With electric beaters, mix cream cheese, vanilla and milk. Gradually add in sweetener 1 tbsp at a time and incorporate well. Cut brownies into 8-12 pieces.
I just discovered that even with a low carb lifestyle, you can have your cake and eat it too! This dessert, adapted from All Day I Dream About Food’s Kentucky Butter Cake is soft and moist and has the same texture of a traditional recipe. This makes a 9×13″ pan.
2 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup whey protein powder
1 tbsp baking powder
1/2 tsp salt
1 cup softened butter
1 cup powdered artificial sweetener
2 tsp vanilla extract
1/2 cup whipping cream
1/2 cup water
Preheat oven to 350F. Grease 9×13 baking pan. In a bowl, whisk together almond and coconut flours, whey protein, baking powder and salt, then set aside. In a large mixing bowl, beat the butter and sweetener together. Beat in the eggs and vanilla extract. Gradually add the almond flour mixture and add the whipping cream and water. Keep beating until all ingredients are well incorporated. Pour batter into baking pan and smooth the top. Bake for 30-35 minutes until firm and golden brown on top. Test the cake doneness by inserting a toothpick and ensuring it comes out clean.
Let cake cool in the pan for 20 minutes. Meanwhile, mix together 1 package (4 servings) of sugar-free raspberry Jello, 1 cup of boiling water. Stir until Jello is completely dissolved. Add 1/2 cup cold water and continue stirring.
Once cake has cooled, use the end of a wooden spoon or a chopstick to poke holes in the cake about 1″ apart. Pour Jello over the entire cake and let it sink in.
Refrigerate for 2 hours. Top with whipped cream ( 1 1/2 cups heavy whipped cream beaten until stiff with 1 tsp vanilla and 1/2 tbsp sweetener).
It’s 32C/90F here, so these icy little bites make a cool dessert – and they are handy fat bombs to have on hand for those of us living la vida low carb! This is my spin on a recipe by blogger Low Carb, So Simple.
1/2 cup sliced fresh strawberries (if you only have frozen, thaw first then slice)
3/4 cup cream cheese
1/8 cup butter, softened
1/8 cup coconut oil, softened
2 tbsp powdered artificial sweetener
1 tbsp vanilla
1 tbsp heavy whipping cream
Optional: dash of red food colouring
In a mixing bowl, beat together cream cheese, butter, coconut oil, sweetener, vanilla, HWC and food colouring. You want the mixture to be smooth and creamy (like buttercream – yum!). Add in berries (I drained off any extra juice first) and beat until combined. Spoon into small candy cups (I used paper liners inside of a mini-muffin tin) to hold shape in freezer. Freezes in about 1 hour.
Treat day? These little bites taste indulgent but will keep you on the low-carb track.
Combine: 1/2 cup natural peanut butter (softened), 1/3 cup coconut flour (may need to add more), 1/4 cup unsweetened medium dessicated coconut, 2 tbsp granulated sweetener. Add more flour if necessary until the mixture resembles cookie dough and can be handled. Roll into 1-2-inch balls. Chill in fridge for at least 1 hour.
Meanwhile, melt 1 – 100g (3.5 oz) dark chocolate (I use a bar with 85%-90% cocoa) over a double boiler. Dip one ball at a time into the chocolate; when coated, set on parchment paper. Decorate with more coconut. Return to fridge until ready to eat. These truffles are just sweet enough to satisfy the craving and even better when frozen.
So BERRY easy to make! Ingredients: 1 tbsp butter, 2 tbsp coconut flour, 1/8 tsp cinnamon, 1/4 tsp baking powder and 1/2 packet sweetener. In a mug, microwave butter until melted. Add dry ingredients and mix <vigorously> until blended. Add 1 egg, 1 tbsp heavy cream, 1 tbsp water, 1 tsp vanilla. Mix well then microwave for 3 minutes. Remove from mug immediately and let cool before slicing in half. Add fresh strawberries (I crushed mine a bit to make them juicy) and sweetened whipped cream.
This dessert is too cool for school! In a bowl, beat together: 1 cup heavy whipping cream, 3 tbsp unsweetened cocoa powder, 2 tbsp powdered sweetener, 1/2 tsp vanilla. Fold in your favorite sugar-free chocolate candy (peanut butter cups, toffee squares, pecan bites, etc.). Spoon into muffin tins lines with silicone cups for easy removal. Top with any leftover candy pieces. Freeze for 1-2 hours.
Light and crunchy cookie with a tropical twist! Mix together: 2 cups unsweetened, medium dessicated coconut; 2 egg whites (beaten until stiff and glossy peaks), 1/4 cup powdered sweetener, dash of salt and 1/2 tsp vanilla. Bake for 20 minutes at 350F. Makes 16 cookies. Tip: the longer they air-cool, the crunchier they are!