5 ounces
unsweetened chocolate, chopped
1/2 cup butter at room temperature
3/4 cup powdered Swerve Sweetener
6 large eggs, separated and at room temperature
1 teaspoon vanilla extract
1/2 cup granulated Swerve Sweetener
1 cup almond flour, sifted to remove any clumps (do not skip the sifting!)
Filling:
1/3 cup sugar-free apricot jam (Nature's Hollow or Polaner's)*
2 tbsp water
Chocolate Glaze:
3/4 cup whipping cream
1/3 cup confectioner's Swerve Sweetener
3 oz unsweetened chocolate, finely chopped
1/2 tsp vanilla extract
Instructions
There is no end to all the chocolate and peanut butter deliciousness in the world. More specifically, there is no end to all the LOWCARB healthy chocolate peanut butter deliciousness in the world
Find all the best lowcarb ice cream recipes right here and enter to win an ice cream maker. So to really celebrate the season, I thought I would gather up the best of the best in lowcarb ice cream
It seems like there are always rumors flying around about whether carbs will wreck your health or help it, but they’re actually an essential part of keeping yourself in tip-top shape
You can read more about my lowcarb journey in this post here, and grab my recipes for buffalo chicken, an awesome breakfast scramble and my favorite meal on the planet, lowcarb spinach lasagna while you’re there
DiGiandomenico’s cheesecake had a crust and this one doesn’t—one calorie saver,—the biggest caloric decrease comes from its use of part-skim ricotta cheese and granular sugar substitute
An epic collection of the best lowcarb recipes out there…and more to come. Chocolate and peanut butter is always with me, always part of my heart and soul
How to handle wheat withdrawal on LowCarb diet. Lowcarb cabbage soup for weight loss. Some time back I was exploring and experimenting with flax and coconut powder
I had a great time teaching my Lowcarb southern class last weekend and when we got to talking about quick and easy treats I mentioned this Chocolate Mousse
Sprinkle the tops of each quiche with corn tortilla strips, and extra cheese, if preferred. Distribute the egg mixture evenly between a greased, 12-cup muffin pan. Bake for roughly 20 to 22 minutes, until the tops look golden and crispy
salt and pepper to taste. Cut the zucchini and squash into long, thin layers. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste
Slowly pour half the egg mixture (about ¼ cup) into the preheated pan. These quick and easy breakfast wraps are stuffed with turkey bacon, avocado and tomato, and are made out of eggs to keep them healthy and gluten free
This dress flatters most body types and is particularly nice. Best part. I've been all about lowcarb for the past couple of months, and have met a lot of great people through the blog who are also living lowcarb
![Breakfast Cauliflower Pizza with Eggs and Leek Bacon Pesto {Gluten Free/Grain Free + High protein + Low Carb]](http://cdn.mytaste.org/i?u=group2%2FM00%2F91%2F78%2FCgAIN1gfLBqAAPyNAADsc0reP7Q169.jpg&w=330&h=270&c=1)
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