Tag Archives: dessert

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?

INGREDIENTS
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)

DIRECTIONS
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.

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Almond Butter Cookies

Almond Butter Cookies

Ingredients
1 and 1/4 cup almond flour
1 cup sugar equivalent (I love Stevia)
1/4 cup butter, at room temperature
2 large eggs
1/2 tablespoon vanillaDirections
Pre-heat oven to 350 degrees F.

Line baking sheets with parchment paper or use a non-stick baking mat.

Set the almond flour aside and blend in the room temperature butter in small chunks. Add in the eggs and vanilla until well incorporated.

Form the dough into 1-inch balls on a cookie sheet and and flatten them out.  I like to poke holes and shape them like traditional butter cookies. If you are using crystallized stevia, sprinkle some on top.

Bake for 8 to 10 minutes or until golden brown on the top.

Allow the cookies to cool before removing.

Exotic Raspberry Creme

Raspberry Creme

My sweet tooth is at it again. I just can’t help myself. I find myself  craving sweets at every meal and wake up in the middle of the night and find myself in the kitchen. I think I have made my sleepless nights worst by treating myself to this delicious dish. I find myself waking myself up just so I can have dessert part 2.

Raspberries are my favoritest (yes, I make up my own words, it is a Riism and I am known for it) things in the world! I make this dish when I am craving a late night treat and don’t want to feel guilty the next day. It is light, has a serving of fruit and isn’t too sweet. Rose water is heavily used in Indian sweets, it adds such an interesting flavor that you can’t pinpoint.

INGREDIENTS
2 tablespoons powdered sugar or sugar substitute( I use liquid stevia which is 4 drops)

6 ounces of frozen raspberries

1 cup heavy whipping cream (use coconut cream or any other substitute you feel us necessary)

1 tablespoon rose water (this ingredient can be found in any Indian or Middle Eastern store, make sure it does not have sugar)

DIRECTIONS
Combine all of the ingredients together in a blender and blend on high for a minute. Blend again, start on low and work your way up to high. Serve with a few raspberries on top for garnish.

Bulletproof Coffee

Dave Asprey came across the healing power of fats combined with caffeine on his 18K climb of a mountain in Tibet. This lifesaving drink re-energized him so he could go further to conquer the mountain. On his return home, his inquisitive mind began to intensely research what cause his sudden recovery and miraculous burst of energy. His findings have led to a phenomenon. I can’t afford his coffee and additives so I have my own recipe that I have tweaked.

I am addicted to this golden deliciousness! Here is my basic recipe and included are a few toppings/variations to take it to the next level!! Watch my YouTube video on this topic here.

Here are additional tips on how to make this coffee.

Secondly, I want to acknowledge that this recipe is from the brilliant mind of Dave Asprey, please stop by his page, The Bulletproof Executive, for more of his research and findings.

I am addicted to this golden deliciousness! Here is my basic recipe and included are a few toppings/variations to take it to the next level!!

INGREDIENTS
Here is how you make the basic coffee. I use 8 cups boiling water, that is cooled for a minute and add 1/2-1 tablespoons of organic mountain grown coffee for each cup of water. It all depends on how jolted you want to be for the day and how strong you like your coffee.
2 tablespoons Kerrygold Butter
I know in the video I said Kerryman (local Chicago bar that my friend DJs at) instead of the butter. I like both, so no judgement.
1 tablespoon MCT oil
1 tablespoon organic coconut oil
2-4 tablespoons equivalence of sugar substitute (I love stevia)

DIRECTIONS
Place all of the ingredients in a blender and blend until frothy.

VARIATIONS/FLAVORS
Add 2-4 tablespoons of any unsweetened syrups such as raspberry, caramel, hazelnut (I recommend the Davanci all natural series or you can find anything on Amazon) I sometimes add fresh blueberries, blackberries and raspberries.

Aztec Cinnamon Chocolate Coffee
1/4 cup cocoa powder
Pinch of chili pepper
1/4 teaspoon cinnamon

Apple Cinnamon Coffee
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 apple, peeled

Chocolate Shake Coffee
2 scoops chocolate protein powder
1/2 teaspoon vanilla extract

Vanilla Shake Coffee
1/2 teaspoon vanilla extract
2 scoops vanilla protein powder

Coconut Creme Coffee
1/4 cup coconut cream (this is condensed coconut milk, no sugar added)
1/2 teaspoon vanilla extract

Mochachino Coffee
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
1/4 cup heavy cream

Chocolate Mint Coffee
2 tablespoons mint extract
1/4 cup cocoa powder

Almond Joy Coffee
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
1/4 cup coconut cream (this is condensed coconut milk, no sugar added)

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.

Chocolate Protein Powder Pork Rind Pancakes

Yes, you read that right! I made myself some chocolate pork rind pancakes and they were amazing. I think i found my latest addiction!

Chocolate Protein Powder Pork Rind Pancakes
Yields one gorgeous pancake.

Ingredients
1/4 cup pork rinds
4 eggs
1 scoop protein powder
1 teaspoon vanilla
1/2 teaspoon stevia
4 tablespoons heavy whipping cream
1 tablespoon butter

Directions
Combine the ingredients together (all but the butter) in a blender and pulse on high then turn on for a minute until all of the ingredients have combined together.

You can use the batter immediately or leave overnight in the refrigerator. I prefer the consistency and texture when I leave it overnight.

Turn the stove on to medium heat and add a medium sized heavy bottomed pan. Add the butter to the pan and pour the mixture in.

Turn the heat down to low and allow it to cook covered for 5 minutes. Flip and cook for an additional 2-3 until golden brown.

Serve with berries or just with whipped cream.

Homemade Baking Powder

Did you know that baking powder has carbohydrates in it? Yuppers, it does. These hidden carbs tend to add up quite quickly so I like to make my own baking powder and other items that I can’t live without. It is pretty easy and you can premake it and store it for later.

Homemade Baking Powder

Yields a bit more than 1/3 cup.

Ingredients
1/4 cup cream of tartar
2.5 tablespoons baking soda

Directions
Sift together the ingredients several times, I like to do it 4 times to make sure it is well incorporated.
Store in an airtight container in a dry,dark spot.