RSS

Tag Archives: dark chocolate

Dark Chocolate Low-carb Dairy-free Ice Cream (made with coconut milk!)

No muss, no fuss… just straight up chocolate decadence without the dairy and sugar.

Dark Chocolate Low-carb Dairy-free Ice Cream

Dark Chocolate Low-carb Dairy-free Ice Cream… kind of tastes like fudgecicles!

 

Too good to be true? Nope!

There are a couple things I will admit.
I am a fiend for dark chocolate and I am a sucker for ice cream

I don’t think I could ever stick to a way of eating that made these two things totally off limits for me. Thankfully, Wheat Belly is all about healthy ingredients, not about being militant, so there is wiggle room for my indulgences. Yay!

However, I have realized that as much as I love heavy cream (wonderfully low carb!) and dairy, that some non-cheese dairy products tend to trigger an upset stomach for me, and weight gain. This is also the case with many of my friends following this way of eating, so I experimented a little with making coconut cream ice cream. I have no doubt that I will be tweaking this recipe in the future (I’d like to up the creaminess without adding dairy), it’s still really a good base recipe that I will definitely do again.

I’m surprised that I really can’t taste the coconut flavor in this recipe, although I thought it would be a good match for the chocolate. I think that the dark chocolate cocoa is just a much stronger player, and drowns out the coconut. I will be keeping my eyes open for a deal on a higher quality dark chocolate cocoa powder, but this is what I usually have on hand and it worked just fine. I’m imagining this now with a nut butter sauce, or maybe toasted sweetened nuts on top… or a blop of this ice cream in my coffee ๐Ÿ˜€

Dark Chocolate Low-carb Dairy-free Ice Cream

  • 2 cans full fat coconut milk
  • 1/2C dark cocoa powder (I used Hershey’s Special Dark)
  • pinch of salt (optional)
  • pinch of cayenne pepper (optional)
  • pinch of cinnamon (optional)
  • 1 Tb vanilla
  • Sweetener of choice equaling about 1/2C or to taste (I used about 1/4 C Torani sugar-free caramel syrup and 1/4C Swerve)

Thoroughly mix all ingredients in the blender. Finish up by using an ice cream maker or just pour into a freezer container and freeze until firm. Makes about 8 servings.

Advertisements
 

Tags: , , , , , , , , , , , , , , , , , , , ,

Chocolate Cake for Breakfast?! Low-carb, Easy Variations on the MIM (muffin in a minute/microwave)

Chocolate Cake for Breakfast?! Low-carb, Easy Variations on the MIM (muffin in a minute/microwave)

 

Hot Chocolate MIM!

Hot Chocolate MIM!

It’s been FAR too long (again) since I’ve written, I KNOW! Life is busy, which is a huge part of it… and I’m sure that’s not surprising to anyone ๐Ÿ˜‰ What might be more surprising is that I just haven’t been cooking or baking very much at all! I have been off wheat since March, which is 9 months now, and I have to say that never in my life has my interest in food and appetite been lower! I still enjoy and focus on HEALTHY foods, but the urgency of meals has just sort of faded away… if it wasn’t for feeding a teenager, I doubt I would be in the kitchen at all these days. We eat plenty of salads, grab quick snacks of cheese, nuts or veggies and call it good quite often.

(Now you are wondering, WHO IS THIS WOMAN??)

I want to reassure you though, that I am still as enthusiastic as EVER about being free from wheat and its terrible inflammatory effects, weight issues and health consequences. My husband and I meet new people all the time who are interested in this way of eating (maybe some of our new friends are reading right NOW!), and we are more than happy to fill them in on our transformation! I kind of look at this blog as my pet charity, because it’s not something I do to create an income (unfortunately), but I do it because I am passionate about educating people and providing them with the resources to try this lifestyle on for size and see if it helps them with those stubborn weight issues as well as other chronic long term problems.

Today I am posting a favorite recipe for a MIM… muffin in a minute, or muffin in a microwave. If you google the term, you will likely find all sorts of variations on this theme. I didn’t invent this by any means, and it’s been around for awhile… it is one of the staples around here for hot breakfast, especially for my son, he LOVES these.

The great thing is that this breakfast sticks with him and fills him up because he is getting a whole egg, a handful of almonds and some healthy fat, all in one DELICIOUS piece of cake! WIN/WIN baby!!! Oh, and I have no problem whipping it up at 6:30 am when my eyes are still half-closed, before I’ve even had coffee ๐Ÿ˜‰ Pretty key for a staple weekday breakfast recipe!!ย 

You can fool around with the recipe and get all sorts of wonderful variety, it really is a very forgiving concoction. This particular version is a result of going back and forth with a friend of mine to tweak a chocolate MIM. I used some flax in mine, and she omitted it… and my son preferred it like this, all almond flour. She wins!

This one happens to be chocolate (oh believe me, it’s YUMMY!) I will give you the recipe that I am using right now, but after I will also give you some suggestions for tweaking this to your liking and mood!

 

HOT CHOCOLATE CAKE (MIM)

  • 1 large egg
  • 1-2 TB mayonnaise
  • 4 TB almond flour
  • 2 tsp sweetener (or to taste, I used Truvia)
  • 1/2 tsp baking powder
  • 1 TB dark cocoa
  • pinch of salt (optional)
  • optional add-ins: 1TB dark choc chips, 1TB chopped walnuts or pecans

Mix all ingredients together in a flat-bottomed cereal-sized bowl until well combined. (The ones I use are about 5-5.5″ in diameter) Microwave for 2-2.5 minutes (depending on your microwave.) Remove, loosen the edges with a knife, and flip out onto a plate. (Be sure to scroll down to the bottom, past the pictures, for some alternative ingredients!)

I usually top with a pat of butter and a little Truvia, and presto! You have warm, delicious (low carb) chocolate cake. If we are having this as a desert, I top with a little whipped heavy cream. For us, one is enough to split as a desert serving, but for breakfast my son easily polishes off a whole one.

MIM batter, ready for the microwave.

MIM batter, ready for the microwave.

After nuking for 2.5 minutes.

After nuking for 2.5 minutes.

Flipped onto a plate, with a pat of butter and a little sweetener... YUMMY!

Flipped onto a plate, with a pat of butter and a little sweetener… YUMMY!

NOW, if you want to change things up, here are some suggestions:

  • Use coconut oil in place of mayonnaise. I usually do this for mine.
  • Use half almond flour and half ground flax. It will be a bit softer, more like a baked pudding. I prefer golden flax over the brown flax, but you can experiment and use whichever you have or like.
  • Add a TB of heavy cream and/or softened cream cheese for a different consistency.
  • Omit cocoa and add a few blueberries and a dash of cinnamon, or sliced strawberries.
  • Add 1-2TB of pumpkin puree and a tsp of pumpkin pie spice! This is delicious. I’ve done it by omitting the cocoa, and with keeping the cocoa. Both are great. When adding pumpkin, I sometimes have to increase the cook time.
  • Add 1/4 mashed banana, a little vanilla and walnuts, omit cocoa or not.
  • Omit sweetener and cocoa, sub 1TB of the almond flour for flax or buckwheat flour, add any seasonings of your choice (such as a little garlic powder, salt, pepper, herbs) and once cooled, slice in half and use as sandwich bread.

You can see by now that this is an extremely versatile recipe, and I am sure than you can think of all sorts of ways to make this recipe your own by adding, omitting and tweaking! I hope you enjoy and that this addition to your recipe arsenal makes this way of eating a little easier for you, and gives you some more ideas for breakfast and dessert!

 

Tags: , , , , , , , , , , , , , , , , , , ,

Cinnamon Almond Snack Cookies {Grain Free, Vegan, Low Carb}

You know those roasted cinnamon almonds you find at festivals? The ones that make your mouth water just smelling them… but you know they are loaded with sugar and carbs, so you just pretend that smelling them is enough?

Well, you don’t have to fake it anymore! When these cookies were baking, my kitchen smelled just like cinnamon almonds, mmmm. They are made with almond butter and almond flour, as well as sugar substitutes to keep the carbs low. In fact, the carbs are SO low, that I added 70% dark chocolate, and they are still only 2.6g net carbs per cookie. No guilt or grain here!

I found that the dough was a bit sticky feeling, and slightly oily as I shaped the balls, but it turned out nicely. I tested a few different types in the batch I just made… one plain, cross-hatched like peanut butter cookies, one with chocolate pressed into the center, and one with chocolate and toasted almonds. No surprise that I liked that last version the most! I also sprinkled just a little large-flake kosher salt on them at the very end to set the chocolate off. If you like a mildly sweet cookie, I would start with the lower amounts of sweeteners, if you like it sweeter, adjust to your taste. I like mine a little less-sweet, as my tastes have changed over the past months. This is a slightly chewy, medium-dense cookie, pretty filling.

I’d also like to note that this is the first recipe that I have made with the blanched almond flour that I just bought at our local bulk store (Countryview for those in my area!) and so far I like it! The grind seems similar to the flour from Nuts.com, and the price is $4.79 per pound.

Cinnamon Almond Snack Cookies

  • 1/2 C almond butter
  • 1 tsp cinnamon
  • 2 Tb coconut oil (or butter if you prefer)
  • 2-3 Tb Truvia (I used 2)
  • 1.5 tsp vanilla extract
  • 1 egg
  • 1/2 tsp salt
  • 1 C almond flour
  • 2-3 Tb powdered erythritol (I used 2)
  • 1/2 tsp baking soda
  • 5 Dark chocolate squares (optional) or vegan chocolate
  • toasted almonds (optional)
  1. Preheat oven to 350. In a large bowl, combine first 6 ingredients and mix well.
  2. Sift together almond flour, erythritol, baking soda and salt, and add to almond butter mixture.
  3. Drop by tablespoonfuls onto cookie sheet lined with baking parchment.
  4. Flatten balls into discs with your fingers. Wet fingers slightly if the dough is too sticky.
  5. If using chocolate squares, chop each square into 4 quarters, and press one piece into each cookie.
  6. Bake for 3 minutes, and then remove from oven if using toasted almonds.
  7. Place nuts on top of the chocolate, rotate pan, and return to oven for 5-8 minutes for a total cooking time of 8-11 minutes.
  8. Remove from oven and cool on a wire rack.
    Makes about 20 cookies. 1.6g net carbs per cookie plain, 2.6 per cookie with chocolate pieces.

 

Tags: , , , , , , , , , , , , , , , , , , , ,

Chocolate Chip Cookies with Almond Flour {Grain free and Low Carb!}

Almond Flour Chocolate Chip Cookies

Even those of us enjoying a grain-free and low-carb lifestyle have a hankering for a classic treat from time to time! The trick is to minimize the damaging ingredients (such as grains and sugar) and maximize the flavors. Almond flour is a natural fit for this recipe, as the nuttiness matches well to the dark chocolate. To keep the carbs low, be sure to get chips with as high of a cocoa content as possible, aiming for 85% (you may even want to buy a dark chocolate bar and break into small pieces.)ย  As many of us also have children and teens in the house (not to mention husbands!) it’s helpful to be able to provide “sweets” that make them feel a little more normal, while knowing that we are supporting good health at the same time!

I adapted this from a recipe from the extremely talented Elana, and you can find it here on her blog. The changes I made were to switch away from grapeseed oil, as it’s not compliant with the Wheat Belly eating plan, and to switch out the agave syrup as well, for the same reason. Hope you enjoy these as much as we do!

Baked on ParchmentAlmond Flour Chocolate Chip Cookies

  • 2 1/2 C blanched almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 C healthy oil (I used half butter and half virgin coconut oil)
  • 1 Tb vanilla extract
  • 1/2 C powdered erythritol
  • 1/2 C dark chocolate chips
  • 1/4 chopped walnuts (optional)
  1. Preheat oven to 350. In a large bowl, mix together dry ingredients.
  2. In a medium bowl, mix together wet ingredients. If you are using butter and/or coconut oil, be sure they are melted into liquid form.
  3. Mix the wet into the dry, combine completely. Fold in chocolate chips and nuts (if using.)
  4. Place in flattened circles on a parchment-lined sheet, using about 1 Tb per cookie.
  5. Bake for about 7 minutes, or until the edges are browned. The original recipe suggests 7-10 min, but they get dark very quickly, so do keep an eye on them.
  6. Remove whole sheet of parchment to a wire rack to cool, or set the entire pan in a safe place to cool. If the cookies are moved before they cool 10-15 minutes, they will crumble and fall apart. They firm up as they cool though. Makes 18 cookies.

Note: Made with 60% cocoa Ghirardelli chocolate chips, there are about 4.4 net carbs per cookie. If you use a higher cocoa chocolate chip, you can get that number even lower.
***Adding an egg is optional, if you would like. It does help the cookie hold together a little easier, but I think it makes it a little softer. Great either way!

Gooey Goodness

 

Tags: , , , , , , , , , , , , , , , , , ,

 
%d bloggers like this: