Flourless Chocolate Muffins

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These muffins are so good that even my kids love them!¬† They are keto-friendly and gluten free.¬† I found the original recipe here¬†https://peaceloveandlowcarb.com/keto-chocolate-muffins/ on a sidenote: I will always share my original recipe sources unless it is completely original.¬† I think it’s common for bloggers to plagiarize other bloggers but I don’t roll that way.

I just changed the recipe a bit to suit our needs but the basic recipe rocks.  The muffins are flour free and packed with protein, nutrients and fiber but have a taste and texture almost identical to chocolate cake!

You’ll need-

  • 1 1/2 cup natural creamy peanut butter
  • 2/3 cup natural low-cal sweetener (like monk fruit or erythritol)
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons peanut butter powder
  • 3 large eggs
  • 4 tablespoons melted salted butter
  • 3 tablespoons water
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Melt the peanut butter and butter together till soft in a microwavable bowl.  Add the rest of the ingredients and blend till well mixed.  Spoon into greased muffin tin and bake at 350 for 12-15 minutes.  Be careful not to overbake!!  It will dry them out.

You can add in low carb chocolate chips but they don’t need them.

These muffins are delicious dipped into coffee or fairlife filtered milk!!  And they are so good even your kids will eat them up! 20180508_07134956793713.jpg

Frozen and Cheating

It hasn’t been a great week.

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My oldest son, definitely sums up the week!

In the spirit of being transparent and real (keep it real!)- I’ve been cheating left and right.¬† Popcorn.¬† Easter candy.¬† Chocolate bunnies.¬† I’ve been on the cheating train and that train is a crazy one.¬† In my defense, it has been spring break week.¬† It has also been snowing, freezing, windy and nasty.¬† So I’ve been pent up with three kids with serious spring fever.

We’re not going to kill it 100% of the time.¬† I am working on viewing myself with a bit of compassion, honesty, and of course- humor.¬† I stepped on the scale yesterday to face the music and thankfully, it wasn’t as bad as I feared.

I got super strict with my carbs again and got that rush of ketone-energy that I’d been lacking.¬† The problem with the diet is that it only works as long as you follow it!!

I’ve found that the more I cheat, the more I¬†want¬†to cheat.¬† I just need to be super strict, and it is actually easier.¬† Because a “few” sips of my kids chocolate shake turns into a few chocolates turns into gummy bears turns into feeling awful… you get the idea.

It doesn’t help that my husband thought it’d be a good idea to stock up (and I do mean STOCK up) on clearance Easter chocolate and candy because it was 70% off! ūüėí

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I’m not kidding!!!!¬† This isn’t even all of it!

But honestly, as long as I’m being super strict, the cravings disappear and I can ignore the obnoxiously abundant supply of chocolate-covered peanut butter in my pantry.

It really boils down to getting back in touch with your goals.¬† Then you can decide, is it worth it?¬† Then you just do it.¬† Succeeding long term requires a mixture of being honest with yourself but also giving yourself grace… and believing that you are worth it.¬† That your health should be a priority.¬† Because junk food may taste good but it isn’t worth it.¬† Because feeling good is better than momentary indulgences.

Keto Flourless Chocolate Cake

I love chocolate…. Like it’s a food group to me.¬† The most important one.¬†¬†11062757_10156302585070074_8547220417261379568_n

If I couldn’t have chocolate, I wouldn’t stick with keto for long!

Luckily for me, there are many great chocolicious keto recipes out there as well as recipes that are easily adaptable.

Flourless chocolate cake is one such recipe.¬† It’s high fat, low carb.¬† It’s rich, dense, sinfully delicious.¬† It’s easily made sugar free with the use of a low-carb sweetener.¬† My favorite at the moment is monk sweet– a blend of stevia, erythritol, and monk fruit extract.

I adapted a combo of recipes to make this delicious and keto-friendly!

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Everything’s Better with Butter, Ya’ll!

You’ll need~

  • a stick of butter (preferably grass fed!)
  • 4 ounces unsweetened baking chocolate
  • 1/2 to 3/4 cup of your sweetener
  • 1/4 cup cocoa (or raw cacao powder)
  • 1 tsp. pink salt
  • 1 tsp. vanilla extract
  • 4 eggs

I started with melting my butter and the broken up chocolate on medium-low in a medium saucepan.¬† I added the sweetener as well, so that the cake wouldn’t be gritty.¬† As that melted down I turned the burner to low and added the rest of the ingredients, mixing after each addition.

I removed the pan from the heat before whisking in the eggs.¬† I poured the brownie-like batter into a greased, round 8″ glass pan and baked at 375 degrees for 25 minutes.

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The result was Ah-MAZ-ing.  I ate a piece with some whipped cream on top.  It hits the spot for sure.  Not only is it keto-friendly but you are also getting loads of antioxidants from all the chocolate.  Believe it or not but chocolate is pretty much the richest source of health-boosting antioxidants that you can eat.

“One study showed that cocoa and dark chocolate contained more antioxidant activity, polyphenols and flavanols than other fruits they tested, which included¬†blueberries¬†and Acai berries.” –¬†health benefits of chocolate¬†

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Chocolate is a superfood in every capacity; high in fiber, iron, minerals… and this is a great way to get the full benefits without the health-degrading effects of sugar.

So treat yourself to this recipe with zero guilt!

Son of a Biscuit

I love (really love!!)¬†that I am able to incorporate baked goods into my ketogenic lifestyle.¬† This makes me incredibly happy.¬† I’m an ok cook but an enthusiastic baker.¬† I’m not incredibly talented or anything, I just enjoy it.¬† The warmth of the oven, the aroma wafting through the house, tasting warm and gooey creations… it make me happy.

My latest creation was a recipe I adapted from chocolate chip cookies at perfect keto.  Can you think of anything nummier than a warm, freshly baked chocolate chip cookie?  Me neither!  20180221_184356.jpg

If you’re into cookie dough, this is one recipe where the dough is almost better than the finished product.¬† I might have helped myself to a few bites…and this recipe may have been my dinner last night. ūüėČ

I didn’t want my recipe to be too dry (as recipes with almond flour can be) so I reduced the “flour” down to 2 1/2 cups and did equal parts almond and coconut flour.¬† I also added almond and vanilla extract.

For my chocolate I chopped up a 90% dark chocolate bar.

I also found that I had to “nuke” my butter and coconut oil.¬† They said room temp, but my room temp is a bit too chilly for coconut oil to blend.¬†¬†20180222_081614.jpg

The end result was delicious.¬† Still a bit dry so have a cup of steaming coffee or cold milk to wash these down.¬† The texture is a bit more biscuit than cookie, but the taste is¬†pretty¬†close.¬† This is a more sophisticated, grown up cookie.¬† Just sweet enough to be a treat, minus the guilt.¬† Your kids won’t steal them.¬† Win-win.¬†cookies

Cheating on Valentine’s Day

Sweet son of a monkey wrench I am feeling like poo this fine morning….

a123I was waffling all day on whether or not to “cheat”.¬† I read some articles.¬† I did some thinking.¬† I decided to cheat.¬† We went to Applebees and I got barbecued chicken with a side of mashed potatoes AND fries.¬† I had a glass of white zin.¬† I ate everything on my plate and had a couple chocolate truffles as well.¬† The fries were really good.¬† But pretty much immediately after eating I felt my heart beating harder.¬† I was thirsty all night.¬† My stomach was¬†not¬†happy with me.¬† The chocolate was really disappointing.¬† It tasted like gritty sugar and chemicals.¬† I guess my taste buds have really changed.

My carb-fest must have spiked my insulin and blood sugar and I had trouble falling asleep and basically slept like crap.¬† I am feeling¬†terrible.¬† If a food hangover is a thing, baby, I’ve got it.¬† Waking up after cheating on Valentine’s day with a headache and regret…. sounds like a country song that I don’t want to hear!

However, irritatingly positive person that I am; I am already framing this as a learning experience.

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Stars from Scars, People!

The takeaway for me is that I’ve gotten used to feeling better.¬† Sleeping better.¬† This experience really put that into perspective.¬† I like feeling good.¬† I don’t like feeling like a steaming pile o’poo.¬† Carbs and sweets really aren’t even something that appeals to me anymore, or not enough in the context that how they taste isn’t worth how they make me feel. ūüí©

I feel a sense that I was right in thinking that this ketogenic diet is much more than a diet for me.¬† It’s a way of life.¬† It’s the way of eating that best supports my health and well-being.

I don’t know if I’ll have more cheat meals in the future.¬† I probably won’t eat more crappy Applebee’s food, that’s for sure!¬† ¬†But truly and honestly I enjoy the keto-friendly food that I am eating and I really don’t see a pertinent need to cheat, on such a rich and indulgent diet that yields so many benefits.

From a physical standpoint this one cheat experience didn’t ruin my state of ketosis.¬† From what I’ve read online, there are people who are militant and overzealous about the state of their ketones.¬† I’m not.¬† I don’t know if I left ketosis or not but I know for sure I am definitely in ketosis this morning.¬† My lovely breathe is always a reliable clue.ūüćí

 

Oopsie Bread

I’ve been on a kick to find a good recipe for a keto-friendly bread.¬† Cause…bread.¬†1518615723952811697693.jpg

I’ve been eating gluten free for ages so I’m used to funky, subpar bread.¬† But I miss even that.¬† I do like a peanut butter sandwhich or something to hoist up my daily servings of eggs and cheese.¬† I just need something functional that doesn’t taste terrible.¬† My hopes are high, my standards are low, people.

I made a recipe called “oopsie bread” also known as cloud bread.¬† It was a #fail.¬† It’s basically eggs (beaten within in inch of their life) and cream cheese.¬† It may be manipulated into taking on a slight resemblance to bread but it tastes like egg souffle.¬†1518615969338246945.jpg

I tried out another recipe that looked a bit more promising, this keto bread.  I followed the recipe exactly, and it looked and held together like a quick bread.  It looked really good.  However, it was a bit bland with the exception of that egg flavor that really shines through.  I could see it being really good as a sweet quick bread with a couple teaspoons of almond extract and 1/3 cup of my carb free sweetener.  Or lemon extract and poppy seeds.  You could even do muffins!

I was able to make a really great breakfast sandwich with it though.

I’m a bit obsessed with breakfast sandwiches.¬† I’m a mid-western girl so I like a hearty meal.¬† Please get that kale salad away from me.¬† I lift weights, people.¬†11111111111

I do think this recipe has promise, though I probably wouldn’t make it again without serious alterations.¬† I’m going to keep looking for a plain bread I can use to make sandwiches and toast.¬† When I find a decent recipe I’ll definitely let you all know!

 

So, today is Valentine’s Day! ‚̧

I wasn’t planning on doing anything, because it’s a Wednesday and school night, but a lovely friend offered to babysit.¬† Tonight is definitely going to be my first official “cheat meal”.¬† I plan on responsibly consuming some serious carbs and maybe (definitely) even some caramel-filled chocolates!¬†1518616724811694919758.jpg

I hope everyone has a lovely Valentine’s Day!

Keto Mocha Pots de Creme

I came across this¬†recipe¬†for the ultimate chocolate dessert, or Mocha Pots de Creme.¬† My first thought was, “YUM!” my second was “I can adapt this easily to make it keto-friendly!”

Chocolate?  Check.  Heavy Cream?  Check.

My version turned out with a strong dark chocolate and coffee flavor.  Which I love.  You could easily add more sweetener and omit the coffee, if desired.

You’ll need:

  • 4 ounces baking (unsweetened) chocolate
  • 1 cup heavy cream
  • 1 egg yolk
  • 3-5 tablespoons desired low carb sweetener
  • 1/4 tsp sea salt
  • 1/2 tsp coffee, either instant or finely ground
  • 1/2 tsp vanilla

First you’ll break up your chocolate in a medium sized glass bowl.¬† Add your coffee and salt.¬†20180201_173530.jpg

In a small saucepan combine the heavy cream, egg yolk, sweetener, and vanilla.  Heat on medium, stirring constantly, until it just begins to reach a boil. 20180201_173455.jpg

When it just starts to bubble dump it on top of the chocolate in the glass bowl. 20180201_170933.jpg

Let it sit for about a minute. Then stir. 20180201_173430.jpg

Scoop into glass ramekins or serving dishes of your choice and refrigerate until firm.  Lick the bowl.

Easy-peasy though it looks and tastes fancy-schmancy!

If you divvy it up into 4 servings you are looking at 400 calories (eat it after a light dinner!), 9.5 total carbs or 3.5 net carbs, and 37 grams fat of delicious, keto-friendly numminess! 20180202_081546.jpg

Where’s the fourth serving?¬† It never made it into a serving dish!