These cookies perfect! Fudgey and soft in the middle with a little crunch throughout due to the addition of chocolate-chips, pecans and coconut. They are a great addition to any Christmas cookie plate and only take a few minutes to whip together! It doesn’t get much better… Continue reading “Keto Fudgey Chocolate Coconut 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”
Guys, let’s be real today. I know I will not win any awards for the best photography skills with this post but honestly, it’s not easy to take a photo of something in a bowl, let me tell you. Especially when your Nikon camera of years decides to spontaneously call it quits and all you’re left with is your Iphone 7 camera which honestly probably has cocoa powder or something on the lens considering the amount of baking I do around it…but any-who, this recipe I promise tastes better than it looks. It’s super simple to make and makes an easy dessert for later. (I typically just make it in the morning and then leave it in the fridge until I’m ready to eat it for dessert in the evening). It’s the perfect small fix for any chocolate craving..
Continue reading “Keto Microwave Fudge Brownie for One”
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)
Do you miss chocolate? Do you miss topping your sundaes and desserts with globs of delicious, sweet chocolately goodness? Do you love peanut butter? Well look no further..I’m here to help you out! (Sorry that sounded like a terrible attempt at an advertisement ploy). But anywhooo, this perfect sauce goes great with any fruit, pancakes, frozen yogurt, oatmeal, greek yogurt, cardboard…basically anything you’d like it to go on! It’s just awesome. So if you love chocolate like me and you secretly eat peanut butter by the spoonful, this one’s for you.
-1/4 cup water
-1/4 cup cocoa powder
-1 tbsp PB2 (powdered peanut butter)
-3 tbsp Truvia sweetener(or another sweetener to taste!)
-optional: stevia or splenda to taste(adds a different flavour of sweetness)
-1/8 tsp salt
-1 tsp vanilla extract
Directions: Whisk all ingredients in a small small bowl until thick and smooth. Store in the fridge and use as needed! 🙂 Enjoy!
***Peanut Free Option: leave out the PB2 and boil all ingredients for about 3 minutes or until thickened to your liking!***
Nutrition Facts Per Serving: 13 calories, 0.3g fat, 0.3g carbs, 0.8g protein, 1.1g fibre
These were so good! They only require a few very simple ingredients and about 1-2hours of freezing then your ready to go. You could also sub any nut butter for the almond butter(I personally used peanut butter for this one but I know it’s not Paleo!) for different kinds of fudge! Take me to the recipe!