Chocolate Treats


Experimental

Preheat oven to 350º F.

Mix almond meal, walnuts, sweetener, cocoa powder, and chocolate chips in bowl. Mix in ricotta, butter, eggs, milk, and nut butter and blend by hand thoroughly.

Pour mix onto baking pan lined with parchment paper or greased with coconut oil or other oil. Shape into loaf approximately 1 inch deep and 3½ to 4 inches in width. Place in oven and bake for 30 minutes.

Brownies

Will not pack on the pounds - no wheat. low carbohydrate

Serve these brownies plain or topped with cream cheese, natural peanut or almond butter, or dipped in coffee.

Ingredients:

Preheat oven to 350º F.

Melt chocolate using double boiler method or in 15-second increments in microwave. Stir in melted coconut oil or butter.

In small bowl, beat egg whites until frothy. Add egg whites, egg yolks, coconut milk, and vanilla extract to chocolate mixture and mix thoroughly by hand.

In separate bowl, combine ground almonds, coconut flour, walnuts, cocoa powder, espresso, and sweetener. Mix thoroughly.

Add dry mix to chocolate mix and mix together thoroughly. If dough is too stiff, add additional coconut milk, one tablespoon at a time.

Place mixture in 9-inch baking pan and bake for 25 -30 minutes or until toothpick withdraws dry.

Flourless Chocolate Cake

Adapted from a recipe at LowCarbFriends

Makes a 9" one layer cake

Ingredients:

OR 1 1/2 cup cooked beans, any color
OR 1/2 cup honey + 1 teaspoon pure stevia extract
OR 1 1/4 cup Splenda (using Splenda is not recommended)

Mint Chocolate variation:

Preparation: Preheat oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving ~57.6g net carbs for the whole cake using erythritol/stevia. ~5.7g net carbs per 1/10th ~125.6g net carbs for the whole cake using honey/stevia. ~12.56g net carbs per 1/10th


Chocolate Buttercream Frosting

Makes enough to thickly cover one layer, or fill and frost a halved stacked layer

Ingredients:

Optional addition for a glossy finish:

Preparation: Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top. Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and salt. Beat in the half and half and egg yolk, if using. Add stevia, starting with 1/16 teaspoon. You'll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.

~7g net carbs for the frosting, using erythritol

Coconut Flour Brownies

Serves 12-16

Ingredients:

OR 1 stick butter, 8 ounces sour cream (for more moist brownies)

Preparation: Preheat oven to 350 degrees Fahrenheit.

Brush both sides of an 8" by 8" (or 11" by 7" for thinner brownies) pan with coconut oil, or spray with extra virgin olive oil cooking spray. Place a cut square of parchment paper in the bottom of the pan.

Beat softened cream cheese with electric mixer until smooth. Beat in butter, vanilla, and sweetener. Whisk together dry ingredients. Add eggs one at a time to cream cheese mixture, and beat until incorporated. Add dry ingredients and heavy cream. Fold in nuts. Pour chocolate mixture into prepared pan, and smooth top with a spatula. Bake at 350 degrees for 40 minutes for the wider pan, or until toothpick inserted in center comes out clean, and top feels firm to the touch. When done, place pan on wire rack and cool completely. Cool pan of brownies overnight in the refrigerator. Slice into 12-16 squares, and serve. Store in the refrigerator in an airtight container, or freeze cut brownies, individual wrapped in plastic and aluminum foil.

~4g net carbs per 1/12th of a recipe

Quick n' Dirty Chocolate Pie

Serves 8-10

Ingredients:

Preparation: Powder erythritol (if using) in coffee grinder or Magic Bullet. Add heavy cream, honey (or erythritol), salt, ricotta, stevia, and vanilla to food processor. Blend for a couple minutes, until perfectly smooth. No lumps! Melt unsweetened chocolate on HIGH in microwave for 40 seconds. Stir, and melt chocolate in 15 second intervals until liquefied. Scrape chocolate into food processor and blend until thoroughly incorporated, with no streaks of chocolate visible. Taste filling, and add more stevia if necessary. Spread filling into a pie plate lined with plastic wrap. Chill until firm. Remove from pie plate using plastic wrap, and invert onto a flat surface. Invert again on to serving platter. Top with stevia-sweetened fresh whipped cream (3/4 cup), piped from a zip top bag with the corner cut. Grate 85% cacao chocolate over whipped cream if desired.

~4g net carbs per 1/8th of a recipe (with erythritol) ~10g net carbs per 1/8th of a recipe (with honey)

Molten Chocolate Cake

Adapted from a recipe at AllRecipes.com

Serves 12

Ingredients:

Preparation: Preheat oven to 450 degrees Fahrenheit.

Set out eggs to bring to room temperature. Section out 3 chocolate bars into seven pieces each, so you can measure out the ounces (each piece is .5 ounces). Chop up chocolate. Melt butter and chocolate together for 30 seconds in the microwave, and stir. Melt mixture for 15 second intervals, and stir until smooth. Whisk together eggs. Add beaten eggs, erythritol, stevia, and salt to chocolate mixture. Stir in GF flour. Pour into 12 silicone muffin cups and bake for about 14 minutes (check at 12), or until puffed up and still a bit moist looking on the tops. Do NOT overbake. Let cakes sit in muffin pans for one minute, and then invert cakes on to individual serving dishes. Dust with powdered erythritol, or top with fresh whipped cream and berries, if desired. Consume immediately while warm and gooey!

Chocolate Hazelnut Spread (Not-tella)

Ingredients:

Preparation: Toast hazelnuts in the oven at 300 degrees Fahrenheit for 15 minutes, stirring twice. Dump hot hazelnuts into a clean dish towel and rub vigorously for a few moments to remove some of the skins. Don't worry if some of the skins are still left on. Chop up nuts well (unless you have a really powerful blender). Pour oil into blender or Magic Bullet cup. Add nuts. Blend for a minute or two until nuts are ground as smooth as you can get them. Make sure your hands are dry, and break or chop up chocolate bar into pieces and microwave for 30 seconds, then for 15 seconds, or until it can be stirred smooth. Stir in powdered milk (sifted, if it has lumps), stevia, and salt. Store tightly in a glass jar for 24 hours to let the flavors meld. Reheat cold Nutella to make it spreadable, as it will harden in the fridge.

~56g net carbs for the whole recipe, with 7g net carbs per 2 tablespoons

Nutella Swirl Cupcakes a.k.a The Best Cupcakes Ever

Makes enough for two muffin trays

Ingredients:

Preparation: Preheat oven to 350 degrees Fahrenheit.

Grease muffin pans with nonhydrogenated shortening, or line with paper cups. Spray paper liners with cooking spray if using. Stir together oils, vanilla, and half and half. Mix together coconut flour, erythritol, stevia, baking powder, and salt. Stir wet ingredients into dry ingredients, then whisk in egg yolks. In a separate, meticulously clean bowl using clean beaters, beat egg whites with cream of tartar until stiff peaks form. Stir a bit of the whites into the yolk batter to lighten it up, then proceed to fold in the rest of the whites. Don't worry the batter has streaks or a few chunks of foam. Spoon batter into greased pans, leaving a little room at the top (do NOT overfill or cupcakes can sink in the middle).

Use a teaspoon to drop chocolate spread onto the top of cupcakes, and swirl in with a toothpick, pulling batter up and over the filling. Bake mini muffins for 20-25 minutes, and regular muffins for 25-30 minutes. Cupcakes may became very browned in some spots on the top, but they will not dry out. Remove when the top of the cupcakes spring back. Let cool for 10 minutes in pans, then invert onto a clean towel or wire rack. Store at room temperature for a couple of days, then refrigerate.

For extra decadence, stuff the insides of cupcakes with Not-tella...


...or just drizzle it generously over the tops!


~2g net carbs per plain, regular-sized cupcake ~.8g net carbs per minicupcake Wrap up leftover cakes after they have cooled, and nuke them (unwrapped) for 15-25 seconds to get them gooey again.

~4.5g net carbs per cake

Red Velvet Cake

Serves 8-10

Ingredients:

Preparation: Preheat oven to 350 degrees Fahrenheit.

Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don't worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.

Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.

Cream Cheese Frosting

Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.

~60g net carbs for the whole, frosted cake ~6g net carbs per 1/10th ~7.5g net carbs per 1/8th

Chewy Chocolate Chip Cookies

Makes about 18 large cookies

Ingredients:

Preparation: Preheat oven to 350 degrees Fahrenheit.

Powder erythritol with salt in coffee grinder or magic bullet (use the flat blade). Melt butter or oil in mixing bowl with the microwave, using 15 second intervals. Whisk in eggs and vanilla. Whisk in erythritol, salt, stevia extract, and blackstrap molasses. Pulse coconut flakes into a powder in magic bullet, if desired. Mix the rest of the dry ingredients together and stir into wet ingredients, adding nuts and chocolate chunks after the dough comes together. Shape dough into balls and squish on an ungreased cookie sheet with the clean bottom of glass--these cookies will not spread. If you are making the drop cookies, omit the blackstrap molasses and press chocolate drops into the tops of your cookie dough rounds, smoothing the edges with your fingertips if they crack.

Bake for 10-12 minutes, until barely brown on the bottom. You don't want to overcook these and dry them out! Let cool completely on the cookie sheet without touching, then remove from the pan and store in an airtight tupperware container. Nuke in the microwave before consuming for maximum enjoyment and gooeyness! Serve with unsweetened almond milk, flavored with a touch of stevia.

~3 grams net carbs per big cookie (with homemade chocolate chunks included)

Dairy-Free Option: Use coconut oil or palm oil based shortening (shortening NOT recommended, as it doesn't add any flavor) in place of butter. Use full fat coconut milk in place of the cream added to the chocolate chunks.

Sugar-Free "Milk" Chocolate Egg Shells (or Chocolate Chunks)

Makes 8 egg shells

Ensure all utensils and working bowls are completely dry. Powder sweetener and powdered milk with the flat blade on a Magic Bullet, or your coffee grinder. Whir for at least one minute until it becomes an extra fine powder. Do not open canister immediately in order to allow the powdered mixture to settle. In a large microwave safe bowl, break chocolate into chunks, and add shortening. Heat chocolate mixture for 35 seconds on HIGH and stir. Heat in 10 second intervals, stirring each time, until melted and smooth. Dump in powdered mixture, and fold around the bowl with a spatula until smooth. It will look clumpy and thick at first, but you will be able to smooth it out. Reheat in microwave for 10-15 seconds. Fill molds, spreading chocolate up the sides with your fingertips or the back of a tiny measuring spoon. Chill in freezer, and repeat, only spreading chocolate around the top edges (which tend to be too thin since the chocolate sinks into the middle of the molds. Don't worry if the inside looks messy--the outside will still look perfect. Smooth the top edges of the chocolate shells to ensure that they'll fit together. Chill again. Pop out of mold using gentle pressure on the backs of the wells, along with rapping the plastic tray on the counter. Fill one egg half with filling. On another egg half, paint a thin line of extra chocolate along the top edges. Stick the second half over the first, pressing firmly to l. Let set for five minutes. Eat!

For dairy-free chocolate shells, omit milk powder and decrease shortening to 1/2 teaspoon.

Mock Protein/Atkins Bars

Makes four bars

Ingredients:

Preparation: Preheat oven to 350 degrees.

Add nut butter, honey, and butter to a microwave safe dish. Microwave on high for one minute. Remove and immediately whisk in vanilla extract and heavy cream or coconut milk. Stir in sweetener and pinch of salt. Taste and adjust if necessary. Stir in protein powder until mixture clumps together. Don't worry if it separates and some of the liquid weeps out of the dough. Press mixture as flat as you can into a greased loaf pan. I like to place a piece of wax paper over the dough and press it flat with a smaller loaf pan. Bake for 8 minutes or until lightly browned around the edges. Let sit for 10 minutes in the pan. The dough will absorb all of the liquid that has bubbled up. Slice with a sharp knife and store in baggies. Does not need to be refrigerated.

~5g net carbs and 29g protein per bar

Take your protein bars to the next level. Melt some 85% cacao content chocolate and sweeten it with stevia, to taste. Paint it across the bottoms of the protein bars with the small end of a spoon. Place chocolate side down on a chilled pan lined with wax paper. Make a recipe of the caramel sauce and spread it over the tops of the protein bars. Press sliced almonds into the caramel sauce. Paint chocolate over the tops and sides. Chill to firm up the chocolate. Place in a baggy for transport in your gym bag.


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