Low Carb'n Junkie: chocolate

Showing posts with label chocolate. Show all posts

Almond Joy Bark

This is quite the treat, tastes like your normal bars with an 'Almond Joy' twist. This little bit makes a surprising amount and will surely be a hit with guests!
Another great perk - this is SUPER simple to make! Very few dishes and tastes like it would take much more effort!
Servings: 8
Cooking Times

Preparation Time: 5 minutes
Inactive Time: 20 minutes
Total Time: 25 minutes

Ingredients

1 cup Lilys Stevia-Sweetened Chocolate Chips
1 Tbs Coconut Oil
1 cup Sliced Almonds
1/4 cup Unsweetened Coconut Flakes
Coarse Pink Salt or Sea Salt for Sprinkling

Directions:

In a microwaveable container, melt chocolate chips with coconut oil. Start with 1 minute, stir, then stir every 30 seconds until smooth.
Add sliced almonds and stir well.
Spread mixture onto a parchment or wax paper
Sprinkle with coarse salt and unsweetened shredded coconut
Freeze for 20 minutes.
Break into bite size pieces.
Store in fridge or freezer.

Nutrition Facts
Serving size: 1/8 of a recipe (0.5 ounces).
Amount Per Serving

Calories 74.55
Total Fat 6.81g
Sodium 59.08mg
Total Carbohydrates 3.73g
- Fiber 1.53g
- Sugar 0.32g
- Sugar Alcohols 0.76g
- Net Carbohydrates 1.44g
Protein 1.81g

Recipe Type: Dessert

Keto

Peanut Butter Chocolate Fudge

Before being diabetic I hated chocolate. About 2 months before being diagnosed my chocolate loving switch was flipped and of course now that I am diabetic - it's not the best thing in the world for me.
I've never been much for fudge and I have never made a regular batch of fudge either. But this stuff is actually pretty darn good!

It is very rich so small pieces are plenty!
I obtained this recipe from lowcarbyum's blog.

INGREDIENTS

2/3 cup powdered sweetener (Sukrin Melis* or Swerve Confectioners) I used a combination of powdered swerve and straight erythritol.
1/2 cup peanut butter
1 teaspoon vanilla extract
1/4 cup coconut oil or ghee
1/4 cup coconut milk
1 1/2 tablespoon cocoa

INSTRUCTIONS

Line a small container with parchment paper. (I used 7.5 x 5 size)
Place sweetener, peanut butter, and vanilla extract in medium bowl. Set aside.
Mix coconut oil, milk, and cocoa in small saucepan. Bring to a boil.
Pour hot mixture over the ingredients in medium bowl. Stir until well combined.
Spread into prepared container. Allow to cool in refrigerator. Slice into squares. Store in the fridge.

Nutrition facts are from the blog I obtained the recipe from. It is always good to recheck nutrtion facts for yourself.

Makes 28 small squares (about 3-4 squares per serving)

Nutrition per square: 50 calories, 4.8g fat, 22mg sodium, 1.2g carbs, 1.2g protein, 5.7g erythritol

Keto

Chocolate chip cookies

I found a fantastic recipe for low carb chocolate chip cookies. I was a little leary as the recipe itself seems a bit daunting. But... Perfection.

I like mine a little crunchy and chewy. To obtain this I baked the cookies a bit longer than most probably would. It made the bottom of the cookie crunchy and the top chewy.

I found the recipe from lowcarbfriends.com. Excellent source for low carb recipes.

Chocolate Chip Cookies

3C Carbquick
1tsp baking soda
2 eggs
1C Poly dextrose fiber
1C unsalted butter (lightly softened)
1/2C Erythritol
1/2C Vanilla Designer Whey Protein (I used plain)
1T vegetable glycerin (I didn't have this and skipped it.)
1T Molasses
1/2t liquid splenda
1t vanilla
2C (12oz) Mini carb semi-sweet chocolate morsels

Directions:

Beat eggs and poly dextrose until smooth. Add butter and mix well.
Add sweeteners, molasses, and vanilla until creamed.
In a separate bowl combine carbquick and baking soda.
Gradually combine dry mixture with the wet mixture. Mix until smooth.
Add chocolate chips
Drop by heaping tablespoon onto ungreased baking sheets covered by parchment paper.
Preheat oven to 375.
Bake 7-13 Minutes until golden brown. (time varies by oven)
Remove and let stand out on pan for 3-5 min. Move to cooling rack to further cool.

Nutrition Facts Needed

3 Minute Chocolate Cake

This recipe is my "GO TO" recipe when I am craving chocolate. I have been using it now for over a year and STILL love it! It is a very forgiving recipe and you can even get a bit creative with it. I have added a dollop of peanut butter in the center or dropped a few chocolate chips in it. Even added some mint extract. The sky is the limit with this and it tastes great! Add some cool whip or some low-carb ice cream!

Found on http://www.genaw.com

3 MINUTE CHOCOLATE CAKE

1/4 cup almond flour, 1 ounce
1 tablespoon cocoa
1/4 teaspoon baking powder
3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda
2 tablespoons butter, melted
1 tablespoon water
1 egg

Directions:

Mix the almond flour, cocoa, baking powder (& if using-granulated Splenda) in a 2-cup glass measuring cup.
Stir in butter, water and egg (& if using- liquid Splenda.)
Mix well with a spoon or fork.
Scrape batter down evenly with a rubber spatula.
Cover with plastic wrap * and vent by cutting a small slit in center.
Microwave on HIGH 1 minute until set but still a little moist on top. (May take up to 2 min depending on microwave - I waited till it pulled away from the sides of the glass)

Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.

**Can be frozen

[This turned out the be VERY Moist. I didnt eat it yet, but did try a bite and it is rather tasty. I want to have cool whip with it so, I set it aside for now.]--

----UPDATE---- Ate this after it sat in the fridge for a day or so. Still very good after I heated it up a little bit and added cool whip. Made another one a day or so later and ate it fresh with cool whip. It is REALLY Good. I think I prefer with granulated splenda instead of the liquid.