Are you ready to enter chocolate heaven? These BLISSFUL muffins will have you feeling all types of ways. They are rich, moist, full of chocolate flavour AND super easy to make. What more could you ask for? Continue reading “Keto Chocolate Bliss Muffins”
MAN. These cookies are good.
I originally made keto chocolate-chip cookies a few years back (you can find the recipe here) and those were GREAT. But that recipe was more of a crispier cookie that spread more..I hadn’t quite got the texture right yet and was still playing around with the type and ratio of low-carb flour I used.
BUT THESE ONES. I feel like I have finally opened the gates to chocolate heaven. Continue reading “Chewy Keto Chocolate-Chip Cookies”
If you are looking for the ultimate sweet-tooth fix but something easy to make.. AND that will have everyone asking for more… then look no further. This fudge is meant for you.
It’s beautiful double-layer look is created by using coconut oil in both the topping and fudge itself to quickly “set” each layer in the freezer.
This fudge is soft, chewy, melty..with a slightly crunch from the topping and some pecans and chocolate-chips thrown in.. you can’t go wrong. Continue reading “Chocolate Peppermint “Snow” Fudge-Keto”
This cake is super moist, soft, fluffy and delicious. You’d never know it wasn’t loaded with sugar.
Don’t be afraid by the ingredient list, this cake is actually VERY simple to make and requires little effort on your part. It’s best served the next day so if you don’t mind a little waiting time..it’d definitely worth it.
Continue reading “Low-Carb Cinnamon Roll Cake”
These scones are inspired by a certain French bakery I used to work at. We baked bacon cheddar onion scones off daily and they were alway one of my favourites. This low-carb version is so close to the original, it’s hard to believe they are healthy! Anyways..I hope you enjoy them as much as I do.
Sweet, Buttery and bursting with cinnamon flavour..what more could you want in a cookie?
may be ARE the best keto cookie I have made to date (and I’ve made A LOT).
Chocolatey, rich, fudgey and delicious. The combo of a brownie and a cookie creates perfection.
This don’t take long to make and are so worth the process. If you have a nagging chocolate craving, make these cookies now and you won’t be disappointed!
- 2 tbsp(30g) butter, softened
- 1 egg, room temperature
- 1 tbsp truvia (or 3 tbsp additional splenda)**
- 1/4 cup splenda
- 1/8 tsp blackstrap molasses (optional, creates the illusional flavour of brown sugar)
- 1 tbsp(15g) vitafiber syrup (optional, helps with texture!)
- 1 tsp vanilla extract
- 6 tbsp(90g) sugar-free chocolate-chips (I use Krisda or Lily’s Chocolate)*
- 1 tsp butter(5g)
- 6 tbsp(42g) almond flour
- 1 tbsp(6g) cocoa powder
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp xanthan gum (optional, helps with texture)
- 1/4 cup(30g) chopped pecans (optional)
- 1 tbsp sugar-free chocolate-chips
- In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.
- In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
- Beat the melted chocolate into your egg/butter mixture until smooth.
- Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.
- Place your batter in the freezer for 7-8min and preheat your oven to 350*.
- Spray or grease a large baking sheet with oil.
- Drop the batter by heaping tbsp’s onto the cookie sheet.
- Lightly flatten each with the back of an oiled spoon.
- Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
- Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.
- Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!
*You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe.
**You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda.
Nutrition per cookie: 8.5F/3C(NET)/2P & 5g fibre (94cals)
I don’t know about you, but anything with “Salted Caramel” in the title immediately draws me in.. same goes for anything with “chocolate” in the title. So when you combine the two in a mini muffin tin… You most-definitely end up with heaven in a cup.
This recipe is super easy!
Each chocolate is high in fibre, low in carbs and down-right delicious.
Here’s how I made them:
- 1/4 cup water
- 1/2 cup splenda granular (sucralose)
- 2 tbsp margarine or butter (have yet to try with coconut oil!)
- 1 egg yolk, beaten
- 1 tsp blackstrap molasses
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- Sea salt for topping
*Alternatively you can try using a very dark chocolate OR unsweetened chocolate melted and sweetened with a sweeter OR combine: 1/4 cup melted Coconut Oil, 1/4 cup Cocoa Powder, 2-3 tbsp sweetener of choice & 1/2 tablespoon Vanilla Extract
- Combine all ingredients in a small pot
- Bring the pot to a boil, stirring constantly for 3-5min or until sauce starts to thicken slightly.
- Remove from heat and pour into a measuring cup.
- Melt the chocolate chips and coconut oil and stir until smooth (I just used the microwave, 1:30-2min)
- Lightly grease a mini muffin tin with coconut oil and spoon the chocolate mixture evenly into the bottom of each one (DO NOT drag it up the sides, I learned the hard way, lol) (I made 7).
- Freeze for 5-10min.
- Top the now hardened chocolate mixture with your caramel sauce, evenly dispersing it between all 6 cups.
- Sprinkle a small pinch of sea salt on each one. (optional)
- Freeze for at least 3 hours or longer. (Longer is ideal so they don’t split apart!)
- Pop the cups out with a knife and enjoy!
- Store them in the freezer in an air-tight container!
*Disclaimer*: I may receive a small commission if you choose to purchase an item from one of these links.
Nutrition per cup(1/7th): 79 Calories, 7.5F/2.9C(NET)/1.5P & 2.9g fibre
I’m not really sure what sparked my interest in frying things ..maybe it was this gigantic container of coconut oil I just purchased. But who knows…
This is the second keto-dough I’ve tried frying(okay actually the third but the 2nd attempt was a complete failure so we don’t need to discuss that, lol).
This dough uses a combination of coconut flour and almond flour where-as my first original dough uses almond flour only.
In all honestly I did prefer the all almond flour dough just slightly more, taste-wise but that’s only because I’m not a huge fan of the coconut flour’s flavour to begin with.
I do have to say though, the coconut flour version may fry a bit better and did seem to be a less crumbly more cookie-like textured dough.
So with that said, I will link the original dough in this post along with the one I made today so you can decide which you prefer (or which you have the correct ingredients for!).
I wasn’t going to post this as a recipe, it was more just me messing around but I really did enjoy the dough and it was SO extremely filling. I think it’s a great sweet-tooth killer that’s actually good for you!
I recommend dipping it in my cream cheese frosting listed below as that was literally the icing on the cake.
I also fried a few small ones with cream cheese inside and then rolled them in cinnamon sugar in another attempt so you definitely can get creative with this recipe.
Click HERE for First Cookie Dough Recipe.
Ingredients (Serves 3):
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tbsp vital wheat gluten (optional, helps with texture-use an extra tbsp of almond flour if not using)
- 1 tbsp splenda
1/2 tbsp truvia
1/2 tsp baking powder
- 1/4 tsp xanthan gum
1 egg, beaten
1/2 tbsp butter, melted
1/2 tsp vanilla extract
pinch of cinnamon(optional)
- 3 tbsp(45g) mini or regular sugar-free chocolate chips (I use Krisda typically)
Coconut oil for frying (roughly 6 cups or enough to just about cover the dough ball) *I bought this container. You can re-use the oil as well.
Optional Cream Cheese Frosting:
- Combine all dry ingredients in a bowl.
- Stir in your beaten egg, melted butter and vanilla until thick dough starts to form,
- Stir in the chocolate chips.
- Form the dough with your hands, combining the ingredients and forming a ball.
- Place the ball in the fridge while you heat your oil on high, in a large frying pan.
- Using a thermometer, heat your oil until 375* is reached, then fry your dough (turn down the oil or remove from heat so it does not go into the 400* range when frying).
- Remove the dough from the fridge and form it into 3 balls.
- Using a large (preferably)round spatula place the dough balls gently into the oil.
- Fry for roughly 1-2 minutes (more or less depending on how cooked you want the inside to be).
- Rotate it a few times in the oil before removing and setting on a piece of paper towel to drain.
- Optional: Combine the frosting ingredients and use as a dip to serve for cookie dough ball with! (SO GOOD). Enjoy!
Nutrition Per Serving(1/3 of recipe): 19F/8C(NET)/10P & 10g fibre
Goodmorning everyone! 🙂 I hope you are having a wonderful Wednesday! To help make your day a little sweeter, here’s a quick recipe you can whip up for a late brunch or for a sweet treat! The sweet potato goes so well with the warm oatmeal and cinnamon flavour. Topped off with homemade Sugar Free Chocolate Sauce & Cinnamon Swirl Butter, this dish will make any cinnamon lover more than happy!
-1 packet instant oatmeal (28g)
-1/2 a medium raw sweet potato, peeled
-2/3 cup unsweetened vanilla almond milk
-1/4 tsp vanilla extract
-dash of salt
-1/2-1 tsp truvia sweetener
-1 tsp-2 tsp cinnamon depending on how much you like!
-1/2 tbsp cinnamon raisin swirl butter(PB & Co Brand)(If you don’t have this, you could try making your own jar by mixing some peanut butter with a little bit of honey/sweetener, cinnamon and a few chopped of raisins!)
-1/2 tbsp-1 tbsp homemade SF Chocolate Sauce
Directions: Place your sweet potato on a small plate atop a piece of paper towl. Poke holes in it a few times with a fork. Place in the microwave for 5min. Meanwhile, just before your sweet potato is finished cooking, prep your oatmeal by combining the dry oats with almond milk & a dash of salt. When your sweet potato has finished cooking, place your oatmeal in the microwave for about 1:30-2:00min or until cooked to your liking. Mash your sweet potato with a fork and spoon into your cooked oatmeal. Add in all your other ingredients and stir to combine. Top with additional cinnamon, truvia & a sprinkle of salt. Then plop on your Cinnamon Swirl Butter and Sugar Free Chocolate Sauce. Stir a little and dig in! Enjoy!
Nutrition Facts: 256 calories, 7g fat, 43g carbs, 8g protein, 6g fibre