This pudding is packed with protein, fibre and loaded with nutrients. 1 serving will keep you full for hours. It’s silky smooth and fantastic topped with berries and shredded coconut or whatever else your heart desires. You never have to feel guilty about eating pudding again! Continue reading “THE BEST & EASIEST Low-Carb Chocolate Pudding”→
Combine all dry ingredients except the reserved flour in a large bowl.
Heat your butter, milk and water in a microwave safe cup for roughly 50s to a minute.
Stir the warm mixture into the dry ingredients along with the egg.
Use a spoon to start forming a dough. Add the extra 1/4 cup almond flour as you go to make it less sticky.
Use your hands to begin kneading the dough.
Knead it for roughly 3-5min (it contains quite a bit of vital wheat gluten so we want to be careful we don’t over-knead or it will become too dense).
Next form the dough into a neat ball and sprinkle the bottom/sides of your bowl with almond flour before placing it back down.
Cover the bowl with a towel and move it to a warm location like an oven that still has a bit of heat in it but is not hot, or use the microwave method (just heat water or nothing particular in it for about a minute or so before placing the dough in to rest).
After and hour, remove the dough from the bowl and place it on an (almond) floured surface.
Roll the dough to be a rectangle roughly 12×9 inches in size (about 1/4 inch thick)(see instructional photo for a better idea-don’t mind the 5-year-old style rolling pin)
Using a spoon, spread the butter gently over the entire surface of the dough then combine your cinnamon and sweeter of choice and sprinkle on top.
Roll the dough, long-side to long-side, being careful not to tear it. Tuck in the ends and use your fingers to press any cracks back together if they do occur.
Next, slice the dough into 7 even pieces and place them, inner-side up, in a butter or coconut oil greased baking dish.
*Cover the rolls and let them rise for another 30-45 minutes in a warm location.
Finally, bake the rolls uncovered at 375* for 15-18min. (I purposely took them out a little early so they wouldn’t over-bake).
Combine your coconut oil and cream cheese in a microwave-safe dish and microwave it for 30 seconds.
Mix in your egg whites, vanilla and sweeter and almond milk until it becomes smooth.
Drizzle or spread on the glaze on each cinnamon roll and then don’t wait for them to cool at all, just tear them straight out of the pan and devour them like a crazy hungry keto monster.
JK. If you want to be normal and not burn your mouth(that definitely didn’t happen to me…..)then wait for the cinnamon rolls to cool before gently removing them from the dish with a knife or spatula (trust me, it will make your life SO much easier).
NOW you can devour them. ENJOY!
Store in an air-tight container in the fridge or freeze until you have another cinnamon roll craving!
*Note : You CAN skip step 14 if you are in a hurry BUT I recommend completing the recipe as written for best results.
Nutrition per 1/7 of recipe WITH frosting (these are SO filling btw guys): 31F/5C(NET)/20P
Nutrition per 1/7 of recipe WITHOUT frosting: 27.5F/4.8C(NET)/20P
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OMG guys, okay this stuff is delicious. Not sure why I never used my PB2 (powdered peanut butter with less calories/more protein) earlier. It tastes amazing in this recipe and you only need a little bit! I love this stuff. Anyways if you like peanut butter and chocolate and want a high protein, low-fat, lower-carb breakfast then this is for you! You can either use protein powder or leave it out and follow the recipe without protein powder. Either way it will be delicious and good for you! You can make this the night before or in the morning for breakfast. Enjoy 🙂
Serves 1(protein powder variation):
-3/4 cup 0% greek yogurt
-1/2 scoop chocolate or chocolate peanut butter protein powder(Gourmet Whey is delicious!)
-Any toppings you’d like! I like some fruit with something crunchy like a chocolate cereal but you can be as creative as you want! I’ve also used chopped up protein bars, peanuts, mini chocolate chips, rice krispies for some crunch, coconut, peanut butter, etc.!
Serves 1(without protein powder):
-3/4 cup 0% greek yogurt
-1 tbsp light cream cheese
-2 tbsp unsweetened cocoa powder
-1.5 tbsp PB2 or peanut flour
-1 tsp sugar free/fat free chocolate pudding mix.
-Truvia or another sweetener to taste
-Any toppings you’d like!
Directions: Combine protein powder(if using) and greek yogurt first until smooth. Then mix in the cream cheese until smooth. Now add in your dry ingredients, leaving your sweetener for last since the pudding mix will add some sweetness itself. Then either place in the fridge until ready to eat or if in the freezer for about 10-20min(this works best when protein powder is added because the protein powder keeps it from getting too icy.) Top with whatever you want and enjoy!
<a Happy almost Easter Everyone! I hope you all are excited for the long weekend. What are your plans? For me Easter is always spent with my grandparents at their farm. I love it there and I get to see all my cousins, aunts and uncles as well. It’s a long drive to get there and we are leaving super early tomorrow (yes I know I should get to bed). So instead of going to bed on time I of course decided to create a breakfast that I could just eat on the road tomorrow, already pre-made. But what I wanted was for my breakfast to include some kind of veggie but be sweet and delicious at the same time..and thus, the Green Monster Breakfast Bars were born. Sorry, no hiding the vegetables in these. The pops of green spinach stick out all throughout these tasty bars. But have no fear, the taste is one thing that is hidden! The ripe banana takes over and lightly sweetens the bar. It also keeps them chewy and moist.
These bars are an entire nutritious meal in one and are amazing for on the go or if you want a fast simple breakfast. They are also very filling and packed with protein! (15g to be exact). If your morning needs a boost try these awesome Green Monster Breakfast Bars. Take me to the recipe!