Tag Archives: heavy whipping cream

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.

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Low-Carb Mint Chocolate Truffle

Truffle IngredientsMint Chocolate Truffles
1 cup dark chocolate, chopped (pure sugar-free chocolate)
1/2 cup of heavy whipping cream
2 tablespoons of sugar substitute, I prefer liquid stevia (this would be the equivalence of 2 tablespoons of real sugar)
1 teaspoon vanilla extract
1/4 cup mint leaves
2 tablespoons cocoa powder

Directions
In a heavy-bottomed saucepan, bring the heavy whipping cream and mint leaves to a simmer. Strain out the mint leaves.

Pour the cream over the chopped chocolate, add the vanilla and stevia and stir to incorporate the ingredients.

Allow the mixture to cool and using a spoon, create small truffles, once shaped allow it to cool in the refrigerator overnight.

Return to the refrigerator and serve when hard.

Easy Chocolate Truffles

Easy Chocolate TrufflesTruffle Ingredients
1 cup dark chocolate, chopped (low-carbers use sugar-free chocolate and add stevia or your preferred sweetener and only 3-4 tablespoons of it)
1/2 cup of heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons cocoa powder
2 tablespoons powdered sugar (leave out if doing a low-carb version)

Directions
In a heavy-bottomed saucepan, bring the heavy whipping cream to a simmer.

Pour the cream over the chopped chocolate, add the vanilla and stir to incorporate the ingredients.

Allow the mixture to cool and using a spoon, create small truffles, once shaped allow it to cool in the refrigerator overnight.

Roll each truffle in the powdered sugar and mixture and return to the refrigerator.

Raspberry Cream Pie

In honor of Raspberry Cream Pie Day, I am sharing my deliciously simple recipe with you. Raspberry Cream Pie

Ingredients
1 pre-made, pre-baked pie crust, graham cracker crust (1/2 cup ground graham crackers and 3 tablespoons of melted butter baked at 350 for 7-8 minutes until golden brown) or crustless
1 14-ounce can sweetened condensed milk
1/4 cup heavy whipping cream, very cold
1/4 cup crème fraîche, very cold
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
3 cups fresh raspberries

Directions
Whisk the whipping cream until is is fluffy and stiff peaks form and set aside.

Whisk together the condensed milk, crème fraîche, lemon juice and lemon peel until the mixture has increased in volume.

Add the reaspberries to the condensed milk mixture and smash as many of the raspberries as possible.

Slowly fold the whipped cream into the raspberry mixture and pour into the pre-baked pie crust and refrigerate for a minimum of 1 hour.