Tag: chocolate

Keto Mocha Chip Frappuccino

Keto Mocha Chip Frappuccino

It’s been so long since I’ve been to Starbucks that I don’t even know if these are available anymore, but 10 years ago this was my favorite. I have finally found an amazing, healthy recipe to replace the insanely high sugar original.

Ingredients:

1/4 cup ice

1/4 almond milk

1-2 tbsp heavy whipping cream

15-20 drops stevia

1/2 tbsp moringa greens powder

1 scoop chocolate ketone powder OR 1 tbsp cocoa powder

1/2-1 tbsp instant coffee or 1/4 cup strongly brewed coffee

Water to top

1 tbsp stevia chocolate chips, crushed (optional topping)

Directions:

1. Dissolve instant coffee in a small amount of hot water. You can also use brewed coffee.

2. Put ice in bottom of blender/bullet cup.

3. Pour cream over ice.

4. Add remaining ingredients to cup.

5. Blend until smooth. Garnish with chocolate crumbles.

T-Rex Treats (low carb chocolate)

T-Rex Treats (low carb chocolate)

These buttery, chocolatey gems were inspired by Dinosaur Week, and they’re unreal! Seriously unlike anything else, the texture of the cashews and the cashew coating combines perfectly with the chocolate and “blood” drizzle. My husband came in afterwards and said, “hey, cool, it looks like meat, bones, and blood!”

These are sure to satisfy any carnivore’s sweet tooth.

Amounts vary depending on your molds. If you don’t have molds for this you can pour in a tray and cut into squares.

Ingredients:

For the Filling:

1/2 cup cashews

1 stick of butter

1/2 cup confectioner’s swerve

10-15 drops of red food dye

For the Chocolate:

1/4 cup cocoa powder

1 tbsp coconut oil

1/4 cup butter

1/2 cup confectioner’s swerve

1 tbsp heavy whipping cream

1/4 tsp vanilla

1 tbsp moringa greens powder (optional)

a tiny amount of emulsifier such as xanthan gum (optional)

For the Drizzle:

20 drops red food dye

1 tbsp cocoa powder

4 tbsp butter

20 drops liquid stevia

Directions:

  1. Melt the butter for the filling in the microwave, about 30 seconds. Add swerve and red food dye.
  2. Stir the cashews into the pinkish red butter mixture. Spoon into molds or scatter in a greased tray.
  3. Melt the coconut oil and butter for the chocolate in the microwave. Add heavy cream and vanilla and whisk with a fork.
  4. Add swerve, cocoa powder, and greens powder and whisk until combined.
  5. Pour over cashew mixture evenly. Place in refrigerator or freezer and allow chocolate to set.
  6. For the red “blood” drizzle, melt butter in microwave, 10-15 seconds. Add red food dye.
  7. Add cocoa powder and liquid stevia.
  8. Remove chocolate from refrigerator once it has set. Remove chocolate from molds/tray. Drizzle red chocolate on top and serve.
Prehistoric Peanut Butter Cookies

Prehistoric Peanut Butter Cookies

Karissa is going through a huge dinosaur obsession, and if you ask me that calls for a fun cookie recipe! When I think of dinosaur times, I think mud, rock, brown and earthy and dark. It logically follows that peanut butter and chocolate would fit into this mindset, right? RIGHT?!

Anyway, onto the cookies. They’re great, and only 4 ingredients!

Prehistoric Peanut Butter Cookies

Ingredients

  • 1/2 cup chocolate chips I use Lily's stevia chips
  • 1/2 cup erythritol swerve
  • 1 cup peanut butter sugar free natural
  • 1 egg

Instructions

  1. Preheat oven to 350. In a mixing bowl, combine ingredients until smooth.

  2. Place parchment paper on baking sheet. Roll batter with your hands into balls about 1 inch wide. 

  3. Place balls on parchment paper and mash flat with fork. Bake for about 30 minutes.

  4. Allow to cool and enjoy with a nice glass of almond or cashew milk.

 

 

 

Sugar Free Peanut Butter Cups

Sugar Free Peanut Butter Cups

When you cut down on sugar, it can be hard to give up the classic candies and snacks. Suddenly the convenience of grabbing a Snickers or bag of chips just isn’t appealing.

Luckily, making your own peanut butter cups is simple and fun!

Find it here

Sugar Free Peanut Butter Cups

Author Kristy

Ingredients

Chocolate

  • 1/2 cup butter You can sub butter for coconut oil or vice versa, but the coconut oil will be a little softer and melt faster than butter.
  • 1/4 cup coconut oil https://amzn.to/2JCDZCR
  • 2-4 tbsp heavy whipping cream
  • 1/4 tsp vanilla
  • 1/4 tsp sea salt or Himalayan salt
  • 20-30 drops liquid stevia
  • 1/4 cup cocoa powder
  • pinch cream of tartar

Peanut Butter Filling

  • 1/4 cup peanut butter no sugar added
  • 1/4 cup heavy whipping cream
  • 10-15 drops liquid stevia

Instructions

  1. In a microwave safe bowl combine butter and coconut oil. Microwave until melted. 

    Transfer to blender. Add cocoa powder, salt, liquid stevia, vanilla, and heavy cream and blend for a few seconds to incorporate ingredients. You should have a nice brown liquid. 

    Chocolate taste test time! If you don’t like it, tweak it to your liking.

  2. Line your muffin tin with the paper liners. Spoon a small amount of chocolate into the bottom of each paper and place in the fridge to set. Set the rest of the chocolate to the side.

  3. While the chocolate is setting we’re going to make the peanut butter filling. Rinse the blender out or wipe it out with a paper towel.

    In the blender, combine peanut butter, cream, and stevia. You can do this by hand with a fork as well, but the cream may not really become whipped. It will still taste wonderful.

    Do a peanut butter taste test. Adjust it to your tastes if you need to.

  4. Remove the chocolate from the fridge. It’s okay if it’s not completely set and is still slightly soft, but it should not be liquid. Using a spoon, scoop globs of peanut butter into the cups on top of the chocolate. Smooth out until flat. Repeat for all 12 of your cups.

    Pour remaining chocolate over the peanut butter. Place in fridge for 1-2 hours.

  5. Remove from paper and enjoy! Can be stored in an airtight container in the fridge for 1-2 weeks, although around here they rarely last that long.

Originally written as an Instructable: https://www.instructables.com/id/Sugar-Free-Peanut-Butter-Cups

Chocolate Almond Squares

Chocolate Almond Squares

Hey, folks! I’ve been keeping healthy gummies and chocolates in stock for when the kids need a quick snack, but yesterday we ran out of our homemade peanut butter cups (recipe coming soon). I’ve been having a lot of fun experimenting with making a solid milk chocolate, so this was a lot of fun!

Chocolate Almond Squares

Course Dessert, Snack
Prep Time 5 minutes
Author Kristy

Ingredients

  • 2-4 Tbsp Cocoa powder
  • 1 Cup Salted butter 1 stick
  • 1/4 Cup Coconut oil
  • 1/4 Cup Erythritol
  • 1/4 Tsp Vanilla extract
  • 1/4 Tsp Cinnamon For extra flavor
  • 1 Tsp Moringa greens powder or collagen powder Optional, I just like packing it in for the kids
  • 1/4 Cup Raw Almonds Whole or crushed
  • 1/4 Cup Heavy whipping cream

Instructions

  1. With a mortar and pestle or rolling pin, crush the almonds into a coarse consistency.

  2. In a microwave safe bowl combine butter and coconut oil. Microwave for 15-30 seconds. If butter and oil are soft already you can skip this. We don't want melted, only softened, so watch it closely.

  3. Mash the two together with a fork. 

  4. Add cream and vanilla and mix.

  5. Add cocoa powder, greens powder, and erythritol. Stir the dry ingredientd in well. You should have a pretty, milk chocolate with a mousse-like consistency.

  6. For setting the chocolate, either line a container with parchment paper or use plastic or silicone, something that you can pop the chocolate out of easily. Mix the almonds into your chocolate or spread them on top afterwards.

  7. Using a spatula or spoon, spread the mixture evenly in your container or mold. Place in the fridge to set for 4-6 hours.

  8. Remove from refrigerator. Pull parchment paper out and, with a sharp knife, slice into squares.

  9. Store in refeigerator for up to a week.

Powdered Chocolate Cookies

Powdered Chocolate Cookies

Ho ho ho. I found out that I have Hashimoto’s recently, which explains a lot, and because of this I’m on another unforgiving diet (aren’t I always?) It’s AIP except with nuts and cocoa. No nightshades, eggs, dairy, grain, or soy.

I started making these cookies because of how easy they are. All you need is a few ingredients laying around and bam–you’ve got chocolate cookies! I like them with powdered swerve sprinkled on top, they remind me of crinkle cookies like this. My measurements are always guesses, since I usually don’t measure when I bake. I am sending these to work with my husband and making a huge batch to take to my in-laws on Christmas day, too.

Powdered Chocolate Cookies

Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 Dozen
Author Kristy

Ingredients

  • 2 Cups Almond flour I've used coconut flour too. Alternatives are fine, I love almond flour
  • 1/4 Cup Tapioca starch
  • 1/4 to 1/2 Cup Cocoa powder
  • Pimch Sea salt
  • 1/4 Tsp Vanilla
  • 1/2 Cup Swerve sweetener I used confectioners powdered. You will want a little extra for dusting.
  • 1/2 Cup Almond milk
  • Dash Cinnamon, nutmeg, allspice

Instructions

  1. Preheat oven to 375°. Combine dry ingredients in a mixing bowl. Stir well with a fork.

  2. Add almond milk and vanilla. Mix thoroughly. Mixture should be a good consistency--not too doughy or liquidy. To correct too much liquid simply add more tapioca starch, and more almond milk if too thick.

  3. Spoon onto parchment paper on cookie sheets and bake for 25-30 minutes. Remove when still soft, they will firm up as they cool. Dust with powdered swerve and serve. 

Low Carb Chocolate Pudding

Low Carb Chocolate Pudding

This delicious recipe is a real food, keto-friendly substitute to the chemical filled boxed chocolate pudding that you can buy at the store.

Low Carb Chocolate Pudding

Course Breakfast, Dessert, Snack
Cuisine chocolate
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 2
Author Kristy

Ingredients

  • 3 Avocados
  • 1/2 Cup Almond milk Or other milk
  • 1/4 Cup Heavy whipping cream
  • Dash Of Salt
  • 1/4 Tsp Vanilla
  • 2 Tbsp Cocoa powder
  • 2 Tbsp Stevia Or other sweetener to taste

Instructions

  1. Cut, pit, and scoop avocados. 

  2. Combine everything in a blender and blend until smooth.

  3. Taste test. Once you have a combination that you like, you're done!