of protein. Great for a little afternoon protein boost.
1 egg yolk
coconut milk 6 gr (approx 1 Tbsp) whey protein powder 10 grams (approx 2 tbsp) unsweetened cocoa powder 2 Tbsp eryhtritol ¼ tsp powdered stevia pinch of ground sea salt 4 tsp coconut oil Instructions Whisk an egg yolk and 1 Tbsp of coconut milk in a small dish. In another deep small bowl mix the 5 or 6 gr of a whey powder (about a tbsp), 8-10 grams of cocoa powder( about 2 tbsp), the stevia and erythritol mix ( or whatever sweetener pleases your fancy), a pinch of salt together. Whisk that all up! Then, with a rubber spatula, mix the egg yolk mixture into the cocoa mixture and blend it all up. It's hard not to lick the spoon and just eat that. But stop yourself so you can indulge in the real goodness that is to come!! If it's not sweet enough then sweeten to taste. Then, in a small saucepan heat 6 tbsp of coconut milk until just simmering and small bubbles appear on the sides. Remove from stove and begin tempering the chocolate with the milk by adding 1 tbsp of the milk into the cocoa mixture and mixing vigorously as you do that, combining it all, and then continue to do this tbsp by tbsp until it's all combined. Then, with the rubber spatula transfer that all back into the saucepan. Now here is where you need to be super vigilant! Reduce heat to low and put saucepan back on stove. But making sure to stir stir stir that cocoa mixture. It will seem like nothing is happening. But in 30 seconds to 1 minute it will start to thicken and you will see streaks of the pan on the bottom. Make sure to continue moving that spatula around the corners of the pan. At this 1 minute mark or slightly less you will see small curds start to form. Immediately lift the pan 4-6 inches off the stove top, but continue stirring the mixture around the pan getting in all areas as it thickens up. It may start looking dry on the edges and you don't want this, so lift the pan higher and make sure that the flame is low. Once those curds start forming at the beginning, when you first start to lift the pan off the stovetop, you only need to do that mixing for about 1.5 minutes. I used a timer at the beginning , but eventually you will know when to stop. So now, take the pan off the stove and place on counter. Add in 4 tsp of coconut oil or butter, TWO tsp at a time, and mix it all in before adding in the next 2 tsp It will be nice and shiny and glossy. Take a whiff and sweeten to taste if necessary. It will smell and taste like a Hershey Kiss. Divide evenly into 2 small shallow dishes Place in refrigerator for 20-30 minutes or desired consistency is reached. I don't put plastic on top of the pudding, but if you care about a film that may form you may do so to prevent it. Or, eat warm from the dish or serve on top of some of my other delicious treats! Nutrition Information Serving size: 2 Calories: 237.5 Fat: 23 Carbohydrates: 3.5 Fiber: 1 Protein: 6 3.3.3077
This recipe makes two good-size cookies and was inspired by a jumbo chocolate chip cookie from the Cafe Delites website (click here to view that recipe), but I wanted a sugar free version that tastes great and fits into my lowcarb, ketogenic lifestyle
These lowcarbchocolate peanut butter whoopie pies are sure to cure that…. The great thing about this recipe is that you can use any flour you wish- LowCarb Baking Mix, Almond Flour or Coconut Flour, even Peanut Butter Flour
During final minute or two, stir in chocolate bacon pieces and toffee. Meanwhile, combine chocolate and remaining 2 tablespoons heavy cream in microwave safe bowl and microwave on high for 30 second increments until melted. Spread chocolate mixture over prepared pan and chill until hardened, about 10 minutes
Crumbly chocolate cookie crust with layers of creamy peanut butter filling and chocolatepudding. Of course, I wasn’t about to make it with the Oreos or packaged pudding that conventional dirt cakes contain
You won’t even know it is a lowcarb version. Allow to cool completely before cutting. _____________________________________________________________________________________________Our chocolate peanut butter skillet cookie is made in a cast iron skillet to give super crispy, buttery edges and an ooey gooey center