Tag Archives: Cake

Flourless & Sugarless Chocolate Torte

Say hello to chocolate heaven!!! Do I need to say anything else? I think not.
What makes this dessert so amazing? Could it be the combination of different types of chocolate as well as fats that really hits this one out of the ballpark?

12 oz unsweetened baking chocolate, cut or shaved
1 tablespoon vanilla extract
1 1/2 sticks butter or 2/3 cup of coconut oil
1 1/3 cup equivalence of stevia or sweetener
6 large eggs
1 tablespoon coconut flour
2 tablespoons cocoa powder
2 tablespoons chocolate whey protein
1 cup ground pecans or any nut of your choosing (I also have used macadamia nuts and it has been amazing)

Preheat the oven to 325 degrees F. Grease a spring-form 8 inch pan with butter and add parchment paper to the inside and grease again with butter.

Brown the butter on the stove, be careful that it does not burn, once the color begins to change, decrease the temperature to low. Add the chocolate in small bits and stir constantly until everything is melted beautifully.

Add the sweetener of your choice and allow the temperature to cool down until you can touch the side of the pan without it being hot.

Add the eggs in and stir, add the remaining ingredients.

Transfer to the pan and bake for 30 minutes covered.

Serve with fruit compote and whipped cream.

Low-Carb Double Chocolate Bundt Cake

I made this cake the other night and ate the whole thing in one sitting. Dangerous doesn’t even begin to describe the flavor of this!!!
Low-Carb Double Chocolate Bundt Cake
Low-Carb Double Chocolate Bundt Cake Ingredients
1/4 cup coconut flour
1/4 cup organic cocoa powder
½ tablespoon instant coffee
1/4 teaspoon baking soda
Pinch of sea salt
5 free range organic large eggs, room temperature
1/2 tablespoon pure vanilla extract
1/4 cup coconut oil or grass fed butter
1/3 cup equivalence of stevia or sweetener
1 teaspoon lemon juice

Chocolate Frosting Ingredients
1/2 cup organic cocoa powder
2/3 cup equivalence sweetener for low carb or honey for Paleo (sweeten to taste)
2 tablespoons melted grass fed butter
¼ teaspoon vanilla

Bundt Cake Topping
½ cup sugar-free chocolate chips

Low-Carb Double Chocolate Bundt Cake Directions
Preheat oven to 350 degrees F.

Combine the coconut flour, cocoa powder, instant coffee, baking soda, and sea salt.

In a separate bowl, combine the eggs, vanilla extract, coconut oil, stevia and lemon juice.

Add the dry ingredients in 3 separate batches to the wet and whisk together.

Butter the small Bundt pan and cover with cocoa powder, pour the mixture in and bang the bottom to get all the air bubbles out.

Bake for 40-45 minutes or until a toothpick comes out clean.

Allow it to cool for 5 minutes before removing it from the pan.

Chocolate Frosting Directions
Combine the ingredients together and pour over the top of the cake.

Top with the sugar-free chocolate chips.

Fourth of July

I love everything that Independence Day stands for: reaffirming your commitment to freedom, Fourth of Julyliberty and the freedom of choice. What a beautiful concept.

As I celebrate everything else in life, I celebrate this wonderful holiday with the fs: food, friends and family.

I have compiled together all of my favorite recipes to make your Independence Day gathering that much easier. You can find all of my recipes on Pinterest.

What about decorating? I like to keep it very simple when it comes to cookout decorations. Leave out huge bowls filled with raspberries, blueberries and whipped cream. This will run the center of the table and place the desserts and appetizers at the center on top of cake stands of varying sizes. This keeps the gathering communal because it forces everyone towards the food, then they can sit down and make some new friends. Also, this makes cleanup so easy because you don’t have to worry about pulling up the decorations and putting them away. I am a huge fan of simplistic beauty.

Regardless of what you make, who you spend the day with or what you do; please remember one thing. We are so fortunate to live in a country where we have so many rights that have been fought for and preserved by countless men and women. Remember to thank a veteran for their service. Happy Independence Day!


Father’s Day Brunch Ideas

Best Dad!Father’s day is right around the corner! Are you excited?? I always say that everyone goes all out for Mother’s Day but what about our dad’s? They deserve as much love and attention, so let’s try to make this Father’s Day the best yet!

Brunch out at a nice restaurant is always nice but I find that on holidays like this, everything is booked, solid. Also, do you really want to fight the crowds (love the traffic) to wait in line for 30-60 minutes for a reservation you made for sub-par food? On crazy days like this, restaurants are trying to push out orders so fast that sometimes the quality of food isn’t as great. Not only that, but you are stuck listening to kids cry, it is so loud you can’t hear yourself think and you feel rushed so the next person can be seated for their reservation. YIKES!

Why not avoid this all together and take dad and mom out the night before and then spend Sunday at home? Plan a great family brunch/bbq and serve dad his favorite foods. Lucky for you, I have compiled together a list of my favorite dishes for dad! Visit my Pinterest Page to see all of the recipes that I have compiled for this special day!

Now that the meal is planned, what about dad’s gift? If you still haven’t found dad the perfect gift, no worries! I done the leg work for you already and compiled together a list of great gift ideas any dad would love.

Cooking 101: Low-Carb Pancake Heaven

OK, I have created a monster!!! I make these pancakes every day and I can’t stop myself. The best part is that I can eat them without feeling a single pang of guilt!

2-4 tablespoons of butter
1/4 cup pork rinds
1/4 cup coconut flour
6 eggs
1/2 tablespoon vanilla (I use anLow Carb Pancakes entire tablespoon)
4 tablespoons equivalence of sugar substitute (honey, stevia or whatever you like)
Pinch of nutmeg
1/4 teaspoon of cinnamon

In a food processor or dry blender, breakdown the pork rinds and coconut flour until there is a fine dust. Add the remaining ingredients and blend on high until the mixture is nice and fluffy.

I like a lot of butter so I use 2 tablespoons per pancake. Melt the butter then turn the heat down to low. Pour half of the batter and shape into a pancake. Cook for 3-5 minutes on each side until golden brown. Serve immediately!

Tip: i like to make this and leave the batter in the fridge so all I have to do is throw it in the pan and eat!

Tip: Get creative and add protein powder, substitute almond flour or add different spices.

Low-Carb Tiramisu ala Harini

What makes my Tiramisu so amazing? It is drenched and I do mean drenched in liquor! This is really not something I would recommend that you serve to your children. Well, you could if you want them to sleep soundly through the night but it isn’t really something I recommend.Tiramisu

1/2 cup coffee liquor (I really enjoy the Starbucks liquor or you can make your own and the recipe can be found here)
1 tablespoon vanilla extract
4 large egg yolks
1/4 cup sugar substitute
8 ounce package of mascarpone cheese
2 tablespoons Vanilla liquor (Godiva white liquor is perfect), try to find one without sugar added
3/4 cup  heavy cream
20-24  low-carb crepes
8 tablespoons of sugar-free chocolate curls
2 tablespoons unsweetened cocoa powder

Combine together the coffee liquor, vanilla extract and a tablespoon of the sugar substitute in a bowl that is wide enough to allow the crepes to be immersed in the liquid. Mix the ingredients together.

Beat the egg yolks and 3 tablespoons of sugar over a double broiler set to low. Create a double broiler by placing a heat-resistant bowl over a pan filled half way with simmering water.  Beat the mixture for 5-10 minutes until the mixture has tripled in size. This can be done by setting the hand-mixer to medium.

Slowly, fold in the mascarpone cheese and the vanilla liquor. Using the hand mixer, start slowly and increase the speed until the mixture is fluffy and light. Allow the mixture to cool fully.

Beat the heavy cream until you have stiff peaks. Then mix the cream into the mascarpone mixture by only incorporating in 1/3 of the whipped cream at a time.

Dip the bottom of the crepes into the coffee liquor mixture and place them neatly at the bottom of a 9×9 baking dish. Cover the bottom of the dish with the crepes.

Spread half of the mascarpone mixture on top of the folded crepes and spread so it creates an even layer.

Sprinkle half of the dark chocolate curls over the mascarpone layer.

Repeat the step with folded crepes. Pour the remaining liquor mixture onto the crepes, you never want to waste such deliciousness.

Spoon the remaining mascarpone mixture and even out. Dust with the cocoa powder and add the chocolate curls.

Refrigerate overnight to allow it to set and serve.

Low-Carb Crepes

These crepes are so creamy and delicious and this recipe makes 24 crepes. I like to use them in my Low-Carb Tiramisu recipe or freeze them and bring them out as wanted. CrepesIngredients
8 eggs
3/4 pound cream cheese (3 packages of 8 ounce cream cheese), room temperature
1 tablespoon vanilla extract
1/4 cup sugar substitute, I prefer stevia
butter for cooking


Beat the eggs until they have tripled in volume.

Beat the cream cheese in, a bit at a time until the mixture is smooth. Add in the vanilla extract and sugar substitute.

Melt butter on a skillet set to medium-low heat and add 3-4 tablespoons of the batter to the center. Swirt the batter to coat the pan. Cook for 4-5 minutes until the batter looks dry, flip with a spatula and allow it to cook an additional 1-2 minutes.

Continue this with the remainder of the batter.