Crunchy, sweet and salty..all in a single bite. This is how you satisfy all cravings at once.
Continue reading “Keto Macadamia Nut Clusters”
Hey everyone! Today I modified a favourite brownie recipe of mine to make a healthy version, the perfect portion size for one. The result? This brownie is the most rich, decadent, mouthwatering healthy dessert I think I’ve made to date. It may be because I have a deep passion for the perfect brownie or just the fact that this dessert is pure chocolate heaven. Whatever reason, you should immediately pick up the ingredients and make this asap so you can agree with me! No guilt, no working out to “burn off your dessert”. Just eat, savour and enjoy.
- 2 tbsp almond flour
- 1 tbsp +1 tsp unsweetened cocoa powder
- 1 tsp brown sugar
- 1/8 tsp baking powder
- 1/8 tsp salt
- 2 tbsp egg whites
- 1 tsp melted coconut oil (could sub olive oil or melted butter) *Could sub extra banana but the result will be less fudgey*
- Scant 2 tbsp mashed banana(or 2 tbsp unsweetened apple sauce)
- 1/4 tsp vanilla extract
- 1 tsp splenda (or more for a sweeter brownie, just add slowly to taste)
- 1 tsp mini chocolate chips(5g) (I used the enjoy life brand, 1 tsp is more than you think if you do not have a scale to measure 5g)
Preheat an oven to 350*. Spray a small ramekin with olive oil. In a separate small bowl, stir together all dry ingredients then add in wet ingredients and stir with a fork until combined *(add splenda last to taste). Stir in half of the mini chocolate chips then sprinkle the rest on top. Pour the batter into the ramekin using a spatula to scrape the bowl clean. Place in the centre of the oven for 15-17min. Do not overbake! Feel free to under bake for a more fudgey brownie. (Use a tooth pick to check if the brownie is done). Now remove from oven and grab a fork, dig in and enjoy your little masterpiece!
Nutrition Facts: 228 calories, 19g carbs, 15g fat, 7g protein, 6g fibre
The first time I tried plantain chips was when I went on vacation to Punta cana. They sliced theirs length-wise in thin strips. They were so crispy and delicious and you could get them with every meal. I forgot about them when I got back home until seeing plantains at the grocery store the other day. I picked one up and finally got around to cooking it today! In the dominican I am sure that they fried their chips but I figured I could make them healthier by baking them instead, it worked out awesome! This is all you have to do…
-1 plantain chopped into thin slices
-1/4 tsp salt
-1/2 tsp melted coconut oil
-cayenne pepper to taste
Directions: Toss the plantain chips in a bowl with the oil and salt. Spread them out on a baking sheet lined with parchment paper and bake at 200*C for 10 minutes. Toss/flip and bake for another 10-15minutes or until crispy and slightly browned (cook less if you like them a little soft in the center). Take out and toss with your desired amount of cayenne or none at all. Enjoy! *They will harden more as they cool.