Archive of ‘Fast n’ Easy’ category

Healthier Decadent Chocolate Mousse – Sugar-Free and Incredibly Easy!

This healthy chocolate dessert is rich, decadent, and ridiculously simple to prepare. You might just find yourself eating chocolate mousse for the next few weeks. Don’t say I didn’t warn you…

Did I mention this mousse is sugar-free, low carb, and so easy a caveman [with a blender] could do it?
mousse-bite-final
Many thanks to the Pioneer Woman for developing the method for this fabulous recipe. She even has photos showing how to make this dessert, although there are no chocolate chips in my version since it’s sugar-free. She calls it Pots De Creme. I call it Chocolate Mousse. Whatever you call it, it’s a surefire hit with company, or any time you want to indulge.

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Healthy Peanut Butter Cups – Homemade Treats that are Low Carb, Primal, and Nearly Sugar-Free!

This healthy version of everyone’s favorite peanut buttery candy is quick and easy to make. Check ’em out!


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Yes, we can eat peanut butter cups following a healthy, whole foods eating plan. These delicious candies melt in your mouth, and give you a dose of antioxidant rich chocolate and immune system boosting coconut oil. This recipe is pretty nifty since you can shape and flavor your chocolates any way you’d like! The possibilities are endless…

Healthy Peanut Clusters

This is going to be the first in a series of quick and easy desserts that can be made with primal (or paleolithic diet-friendly) ingredients. I’ll include a low carb (sometimes sugar-free) version for each of these recipes as well, of course.

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Low Carb Vanilla Ice Cream w/Hot Fudge Sauce–No Ice Cream Maker Required!

Just a quick note about comments and emails–I have been traveling, and don’t always have a moment to respond to everything as of late. If you have an urgent question about a recipe, please shoot me an email (or two!). Keep in mind that I’m just a college student. Thanks so much for your feedback! I read all of it and take it to heart to improve the content here.

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It’s ice cream season in Florida!

I’ve blogged about this frozen treat before, but couldn’t resist trying a couple of recipes that seemed pretty easy, with readily available ingredients. Best of all, they don’t require an ice cream maker, but still yield deliciously creamy, airy results. Furthermore, they’re company worthy, making summer entertaining easy on your low carb plan.

Coming up for you are more ice cream recipes, now that I’m back home with my little Cuisinart ice cream maker. Stay tuned for a scoopable dairy-free ice cream, coming up next post.

Do you know what a semifreddo is? I had never heard of it until stumbling upon this Italian frozen dessert at a food blog. Semifreddo is italian for “half cold,” which aptly describes the nature of this icy gluten-free dessert. You whip together cream, separated eggs, sweetener and flavoring, then spread it in a loaf pan or mold. Freeze, slice, and enjoy. It’s that simple! All you need is a hand mixer and a few mixing bowls, along with a bit of patience for the whipping and freezing time required.

I topped off the vanilla bean version with a homemade sugar-free hot fudge sauce. It’s lick-off-the-spoon worthy. You can make up a small batch if you feel it’ll be dangerous to have hanging around.

Seasonal blackberries were used in the making of the deep purple semifreddo. I blended ’em up, strained them, and used them in the custard as well as the fresh sauce drizzled over the top. The sauce helps to cover the cracks I made from using plastic wrap to line the mold. Note to self–don’t line the mold next time. Just grease it with butter, and run the mold under hot water if you want your pretty pan design to show on the finished dessert. I used a jello mold for the blackberry flavor, which you can see created the rounded, fluted shape. How cool is the bright purple coloring from the blackberries? You just know something that naturally vibrant has to be healthy!

And to finish up, here are a few cool posts for your weekend low carb cooking:

How to Render Bacon Fat @ Mark’s Daily Apple
Flax Meal Bread @ Elana’s Pantry
Bacon Wrapped Steaks @ Flour Arrangements

Tastes just like a hot fudge sundae!
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Sugar-Free Vanilla Ice Cream (Semifreddo style)

Makes 6 servings

Ingredients:
1 teaspoon pure vanilla extract
1 vanilla bean, split (optional)

Sweetening options:
1/2 cup plus 2 tablespoons erythritol, powdered, or 1/2 cup xylitol, powdered plus 1/8 teaspoon NuNaturals pure stevia extract
OR
3/4 cup Splenda

4 fresh, organic eggs (whites and yolks separated)
2 cups organic heavy cream
1/8 teaspoon sea salt

Preparation:
In first bowl, beat sugar and egg yolks until mixture is a light creamy yellow, then beat in vanilla extract and bean scrapings. In second bowl, beat heavy cream until soft peaks form. In third bowl, beat egg whites, add a pinch of salt, and then keep beating until you have stiff peaks. Fold together cream and egg yolk mixture gently. Then fold in egg whites thoroughly, but with as few strokes as possible to keep the airiness. Spread into loaf pan lined with plastic wrap, or a metal mold. Freeze, covered loosely in plastic wrap, for at least 4 hours. Scoop out with an ice cream scoop. Alternatively, run water over the bottom of the pan for a few seconds, unmold, and slice.

~15.5g net carbs for the whole recipe using erythritol and stevia
~31.5g net carbs for the whole recipe using Splenda

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This hot fudge sauce will not work will Splenda as the primary sweetener. No matter how much you add, the unsweetened chocolate will still taste better. You must add erythritol or xylitol for the best flavor.

Sugar-Free Hot Fudge Sauce
Adapted from a recipe at AllRecipes.com

Ingredients:
3 ounces unsweetened chocolate (I like Ghirardelli)
2 teaspoons unsalted organic butter
1/2 cup organic heavy cream
1/2 teaspoon pure vanilla extract
Pinch sea salt
6 tablespoons xylitol, powdered, OR 7 tablespoons erythritol, powdered
Pinch NuNaturals pure stevia extract
4-6 teaspoons water

Preparation:
Powder xylitol or erythritol in coffee grinder with pinch of sea salt. Chop chocolate finely. Melt together unsweetened chocolate and butter in a double boiler, stirring occasionally until smooth. I make my own double boiler by placing my steel bowl over simmering water in a small saucepan. Stir in cream and sweetener mixture, and whisk until smooth. Remove from heat and add vanilla and water. Add more water to thin it out if necessary. Taste and adjust sweetness with a bit more stevia or powdered erythritol, as necessary. Keep in mind that the sauce will firm up over ice cream. Store in a jar in the refrigerator, and reheat and whisk well to use.

~10g net carbs for the whole batch

Those little white flecks are bits of cream not mixed in well. Still tastes fabulous!
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Sugar-Free Blackberry Ice Cream (Semifreddo Style)
Adapted from a recipe at epicurious.com

Makes 5 servings

Ingredients:
12 ounces blackberries (2 heaping cups)

Sweetening options:
1/3 cup erythritol, powdered OR 1/4 cup xylitol, powdered plus 1/8 tsp NuNaturals pure stevia extract
OR
1/2 cup Splenda

1 cup organic heavy cream
3/4 teaspoon vanilla extract
1/8 teaspoon sea salt
5 large egg yolks

Preparation:
Line loaf pan with plastic wrap, if using. Powder erythritol or xylitol in coffee grinder. Purée berries with 1/4 cup cream and salt in a blender until smooth. Pour through a mesh sieve to remove seeds, if desired. Add yolks to a metal bowl and stir in erythritol or xylitol (or Splenda). Set bowl over a saucepan of simmering water and beat with mixer until pale, thick, and tripled in volume, about 8 minutes. Remove bowl from saucepan and set in a large ice bath, stirring it around a few times as it cools. When yolks are cool to the touch, fold in berry puree.

Beat cold heavy cream (with 1/8 teaspoon stevia, if using), in other large bowl, using cleaned beaters. Whip until cream reaches soft peaks. Fold whipped cream into berry mixture gently but thoroughly. Don’t worry if you see a few streaks of white. Scrape mixture into pan or decorate metal mold and freeze, loosely covered with plastic wrap, until firm, at least 5 hours. Run warm water over the bottom of the pan for a few seconds, then invert semifreddo onto a plate. Alternatively, just use an ice cream scoop to serve from the loaf pan. Let semifreddo defrost for a few minutes for easier scooping.

~5.2g net carbs per 1/5th of a recipe, using erythritol and stevia
~7.6g net carbs per 1/5th of a recipe, using Splenda granular

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Fresh Blackberry Sauce

5 ounces (1 cup) blackberries
1 teaspoon lemon juice
1 teaspoon xylitol, erythritol, or Splenda
Tiny pinch NuNaturals pure stevia extract (optional)

Blend blackberries, lemon juice, and sweetener until pureed. Strain through a sieve to remove seeds.

~6.5g net carbs for the whole batch

Fluffy, Diner-Style Healthy Pancakes… Low Carb and Gluten-Free!

Going to keep this post short and sweet. It’s been a busy weekend! Summer term is already wrapping up, with only a couple weeks of class left.

Healthy Low Carb Pancakes

This morning, I got a craving for pancakes! I’ve been searching for a healthy low carb version of those fluffy white stacks of carb-fog-inducing bliss ever since I saw my friends chowing down on flapjacks at my favorite breakfast diner, The Golden Griddle. It’s a mandatory stop on our annual trip to Myrtle Beach, South Carolina at the end of the school year. Every May, Dukies take over this quaint restaurant for a weekend, and get served by the likes of our super friendly waitress Kathleen, and other purveyors of Southern hospitality. We’ve had Kathleen as our server for two years running, so going to Golden Griddle now feels like a special welcome from the small beach town.

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Healthier Chocolate Cake with a Secret

Cake.

Sugar-Free, Healthy Chocolate Cake (Made from Black Beans!)
Chocolate cake!

Chocolate cake made without flour, sugar, or dairy. Low carb and gluten-free, of course. Cake made out of a surprise ingredient, one that will make you wrinkle you’re nose upon hearing it. This cake is good. So good, in fact, that I had to have a mug of stevia-sweetened pomegranate tea and go to bed, so I’d stop shaving off “test” slices.

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Healthier Low Carb Chocolate Pie

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Gotta keep this post short and sweet. Finals are underway! I cannot always respond to comments on old posts due to time constraints, so please email me with your recipe questions on older posts. I love hearing from you, and am happy to address any of your recipe “issues”

Now let’s talk about this pie. I know what you’re thinking–MORE chocolate? More chocolate pie?! Now hold on a minute. This is magical, no bake crustless chocolate pie! Instant gratification. Listening now?

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Dairy-Free Indulgences: Decadent Low-Carb Hot Chocolate

UPDATE: Kimi over at The Nourishing Gourmet blog recently put up a very informative post regarding the best type of coconut milk. Check it out!

Healthy Hot Chocolate

Now that it’s cooling down, I like to warm up with my sweet treats. There’s nothing like a big frothy mug of hot cocoa to relax all of the tension in those cold muscles. Apart from satisfying your sweet tooth, hot chocolate can actually do your body good… if prepared with wholesome ingredients! Studies show that cocoa and dark chocolate may even improve insulin sensitivity and reduce heart disease risk. Check out these journal articles regarding the health effects of cocoa if you’re feeling nerdy:

~Short-term administration of dark chocolate is followed by a
significant increase in insulin sensitivity and a decrease in blood
pressure in healthy persons

~Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans
~Flavonoid-Rich Dark Chocolate Improves Endothelial Function and Increases Plasma Epicatechin Concentrations in Healthy Adults
~Effect of Dark Chocolate on Arterial Function in Healthy Individuals

Coconut milk, the creamy base for my cocoa, is also packed with good stuff–lauric acid and medium chain triglycerides, which raise HDL cholesterol and are less likely to be stored as body fat! It’s a much better option than soy milk, which is often genetically modified and contains phytates.

To make this dairy-free hot chocolate every bit as creamy as the dairy-filled version, I add melted dark chocolate, full fat coconut milk, and a whole fresh egg in addition to the cocoa powder. This makes for a very filling, nutrient-packed drink! You can use any 85% cacao content chocolate you prefer. Lindt 85% is widely available, reasonably priced, and delicious. This luscious drink is almost like a pourable chocolate custard. You can sweeten it with any combination of sugar-free sweeteners you like. Just remember that using multiple sweeteners is key to making sugarless chocolate treats taste yummy.

Yes, you read that right–this drink calls for a raw egg. The risk of contracting salmonella from conventional eggs is exceptionally low. For organic eggs, which come from healthy hens, the risk is close to zero. I have been consuming one to two raw eggs per day in smoothies for over a year, because the nutrients in the yolk are best preserved in raw form. If you’re still squeamish, go hunt down some pasteurized shell eggs, which are available in many supermarkets. As for the taste, raw eggs make smoothies and shakes unbelievably creamy and frothy. Try it and you won’t go back to egg-less smoothies!

If you’re wary about the coconut milk tasting strange in hot chocolate, fear not. The flavor of coconut milk is so subtle that it is not noticeable in most recipes. I promise you it does not distract one bit from the rich chocolate taste. If you like, you can add flavor extracts to keep your cocoa interesting. Use whatever strikes your fancy! I’ve been adding mint flavor extract to my mug lately, making a liquified Thin Mint type drink. You don’t miss those transfat-laden cookies at all when you’re sippin’ on this mug of heaven.

I like to eat the frothy cap with a spoon first.
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Dairy-Free Hot Chocolate

Serves 1

Ingredients:
2 squares (.7 ounces) 85% cacao content chocolate
2 teaspoons good tasting cocoa powder
4 ounces of coconut milk
2-3 ounces piping hot water
Combination of sugar-free sweeteners, to taste
-1 tablespoon erythritol
-Pinch of NuNaturals Pure Stevia Extract

Splash of pure vanilla extract
1 fresh organic egg (optional)

Preparation:
Break up chocolate squares with your fingers, or chop into chunks. Add cocoa powder and pour in coconut milk. Microwave for 30-50 seconds, and stir coconut milk and chocolate together until chocolate has melted completely. Whisk egg lightly in a separate bowl. Transfer chocolate mixture to a blender. Add flavor extracts and sweeteners, and blend the mixture at low speed. With the blender running, add beaten egg and then piping hot water. Taste, and add more sweeteners or extract if necessary. Serve immediately–do not reheat.

~7-8 grams net carbs per mug

All gone!
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Quick Indulgences: Low Carb Peanut Butter Honey Yogurt with Apples

Low Carb Apples with Peanut Butter Honey Yogurt

I’m taking a break from my regularly scheduled homework to bring you one of those easy snacks you can throw together on a whim. There will be a few of these coming up since play time is limited lately, with classes and homework superseding kitchen experimentation! My skillet and my spatula are my weapons of choice for go-to quick meals–flavored yogurt for breakfast, and stir fries for lunch and dinner. Even using grass-fed beef and organic produce from Whole Foods, it’s much more budget friendly to prepare your meals from scratch instead of subsisting on campus fare. Not to mention the limited availability of gluten-free low carb meals here. Everything is served with a piece of bread!

Back to the topic at hand. You can combine almost anything with plain yogurt and a little vanilla extract to make your own custom flavors, which can get rather addictive once you stock your pantry with extracts and spices. Get creative and add nuts, nut butters, blackstrap molasses, cocoa, toasted coconut flakes, flax meal, coconut oil, lemon juice and zest… whatever you want, ’cause it’ll probably taste good in the rich, full fat yogurt we, as low-carbers, can indulge in without guilt! I’ve been (finally) getting into fall with pumpkin pie yogurt. All you need is a scoop of canned pumpkin, a few drops of vanilla extract, and a big pinch of pumpkin pie spice to enjoy this wonderful holiday dessert for breakfast. I’ll throw it in tupperware and eat my yogurt during morning lecture, garnering more than a few strange looks as I dig into my orange goo!

If you like peanut butter honey sandwiches, or apples and peanut butter, you’re gonna flip for this. We’re revisiting those chayote apples that I used in my apple crisp, this time cooking them up quickly in a skillet with no added spices. Still incredibly apple-y (even if you use lime juice because you’re out of lemon juice like I was for this photo shoot!). The chayote’s texture mimics the apple’s crispness, paired with the perfect level of tartness and sweetness from the citrus juice and stevia. Use as much or as little honey as your needs allow, keeping in mind that honey is 6 grams of carbs per teaspoon. Buy as dark a honey as you can find for the most flavor. I buy local raw honey from the bulk section at Whole Foods, filling the plastic tub with as much or as little of the sticky stuff as I need. One teaspoon is all it takes to satisfy my taste for honey, which goes back to Sunday morning breakfasts consisting of fried eggs (over hard!), Brown n’ Serve sausages, and English muffins slathered in honey that I squeezed greedily from the plastic bear. Yes, you can have honey on a lifestyle that is sugar-free 99% of the time. If honey is a flavor you miss, incorporate a tiny amount into your daily diet and find out if this little bit of real sugar kicks up cravings for sweets.

And peanut butter makes everything better. Now get mixing!

Chayote, before after being turned into sugar-free apple-y goodness!
Low Carb Chayote Apples

“Apples” with Peanut Butter Honey Yogurt

Makes two servings

Ingredients:
For Chayote “Apples”:
1 chayote, chopped
1/8 teaspoon good-tasting pure stevia extract (I use NuNaturals)
1/4 cup water
2 tablespoons lemon juice

For Yogurt:
1 small container Greek yogurt (I like FAGE), or 1/2 cup plain full fat yogurt
1/2 to 1 teaspoon raw honey (darkest in color you can find)
2 tablespoons all natural peanut butter
Good-tasting pure stevia extract, to taste (I use NuNaturals)

Preparation:
Stir together yogurt, peanut butter, and honey**. Add a pinch of stevia extract and taste for sweetness. Add more stevia if necessary. Place a non-stick skillet over medium heat. Wash and peel chayote, rinsing off the sap under the faucet. Split down the middle with a knife (cutting through the “crack”), and pry out soft seed. Cut chayote into chunks. Mix together water, lemon juice, and stevia. Once pan is hot, add chopped chayotes and lemon juice mixture, stirring a bit to coat the chayote pieces. Cook, covered, for 10 minutes, shaking the skillet around once during cooking to redistribute the chayote pieces. You want to cook it until it is fork tender and the water has just evaporated. Uncover and remove from heat. Let cool and serve with yogurt, or toss in melted butter and cinnamon for fried apples. Can also be pureed for applesauce!

**You can also leave the honey out until serving time and just drizzle it on top for a pretty effect, stirring it in before you eat.

~6-9 grams of net carbs per serving (depending on how much honey you use)

Crunchy Low Carb Snack Bars

This will be my last post for awhile. I’ll be heading back to university this Monday and having an actual life!

When a good little low-carber wants something to snack on, she usually reaches for string cheese, sliced veggies, or a spoonful (or five, in my case) of peanut butter. Packaged diet bars and cookies just won’t do. They fail to satisfy the hunger like whole foods. Scary artificial sweeteners and the polyols that accompany them have very unpleasant side effects. Abstain from the “M” word–MALTITOL–if you have a social life and want to keep it. On top of that, a chewy, dry bar encased in a chocolate vegetable oil coating is a big disappointment to the natural food adapted palette. What’s a hungry health foodie to do?

A brilliant gal named Elana came up with a fancy shmancy version of coconut bark, chock full of nuts and seeds, slathered with a blanket of rich chocolate to make your snack time extra special. Spoil yourself rotten with these babies when you can’t look at another cold cut or celery stick. The coconut oil makes them a bit crunchy, tickling your corn chip- and pretzel-deprived taste buds. I cut down on the sugar, de-carbed the chocolate coating, and punched up the flavor with a little twist on the preparation. The testers absolutely flipped for the toasted pecan version. I’d recommend starting there and then following wherever your culinary imagination takes you! There are no hard and fast rules with this wonderfully versatile recipe.

One trick to maximize the lovely flavors of these natural ingredients: Toasting, my friend! Don’t be afraid of somehow “destroying the nutrients” in the nuts. Roasting the nuts can actually improve digestibility. I like to think that our tongue is so well designed that it knows what’s best for us, in the same way that it regulates sodium intake. These bars are even more fabulous with the aromatic, slightly smoky flavor that toasting imparts to the nuts and coconut, so don’t skip this step!

Crunchy and sweet, topped with a layer of smooth dark chocolate! You won’t believe they’re free of sugar and gluten. Promise.

Recipe Notes:
~To toast the ingredients, spread nuts and coconut flakes around a small pan. Pop ’em in the toaster oven and toast for one cycle on medium heat, watching closely to prevent excess browning of the coconut flakes. You might have to stir them around the pan mid-cycle.
~I buy unhulled sesame seeds for the highest calcium content. Get them at the bulk bin or refrigerated section of your local health food store.
~Non-hydrogenated palm oil based shortening is sold under two names, to my knowledge–Spectrum Organic shortening and Jungle brand shortening.
~I get my nuts, seeds, honey and almond butter from the bulk bin section at the health food store. You can buy as much or as little as you want that way. Just be sure to sample the almond butter for freshness.
~Peanut butter is the cheapest option, but almond butter lends a more neutral flavor. Make your own macadamia nut butter with a magic bullet or powerful food processor. Heat the nuts in the microwave for 20-30 seconds and blend. Macadamia nuts contain enough natural oil to turn into a smooth paste after enough pulsing and scraping.
~If you buy roasted pistachios, rinse the salt off under a colander, pat them dry, and toast them for one cycle under medium heat to crisp the pistachios back up.
~For the 85% chocolate, I alternate between Lindt, Ghirardelli, and Green & Black’s organic. Use whatever brand you prefer–the carb counts are similar.
~DON’T heat the flax seeds or hemp seeds. You want to keep those precious omega-3s intact!

The following is my absolute favorite version. It smells like a Samoa cookie, no joke!

Crunchy No-Bake Snack Bars

Ingredients:
1/2 cup slivered almonds
1/2 cup pecans
1/4 cup golden flax meal (could also use sesame seed meal)
1/4 cup unsweetened shredded coconut
1/4 cup almond butter (could also use peanut or mac nut butter)
1/4 cup coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoon of raw honey
1/8 to 1/4 teaspoon sea salt
3 tablespoons erythritol
1/8 teaspoon of pure stevia extract

Easy Chocolate Ganache Topping

Ingredients:
4 squares of 85% cacao chocolate
2 tablespoons non-hydrogenated palm oil shortening (could also use more coconut oil or organic unsalted butter)
1 tablespoon erythritol
1/8 teaspoon pure stevia extract
1 teaspoon organic heavy cream (or full fat coconut milk)

Preparation:
For Snack Bars:
Powder erythritol in coffee grinder or magic bullet. Toast coconut and nuts in a dry pan over medium-low heat or the toaster oven, until slightly browned. Pulse nut and seed mixture in a food processor just until nuts are chopped. Melt coconut oil and nut butter in the microwave for 30 seconds. Stir until smooth. Add vanilla extract, honey, erythritol, stevia, and sea salt, stirring until incorporating. Fold into nut mixture. Press into an 8 by 4 pan with a spatula. Quick set in the freezer for 20 minutes. Cut into 6 bars. Store in the refrigerator, covered with a paper towel and plastic wrap.

For Ganache Topping:
Powder erythritol in coffee grinder or magic bullet. Melt shortening and chocolate in microwave in for 30 seconds. Stir until chocolate is completely melted and smooth. Stir in cream, erythritol, and stevia, until mixture is completely blended. Spread over cooled bars immediately.

~4.35 grams net carbs per 1/6 of a recipe

Check out that funky green color! It’s from all the pistachios and pepitas. The flavor is pretty phenomenal, too. Very pistachio-y.

Pepita Pistachio Variation (a.k.a. REPTAR BARS, RAWRR!)

1/2 cup pistachios, roasted
1/4 cup plus two tablespoons pepitas, toasted
2 tablespoons hemp seeds (could use more pepitas)
1/4 cup sesame seeds (could also use golden flax seeds)
1/4 cup unsweetened shredded coconut
1/4 cup macadamia nut butter (could also use almond butter)
1/4 cup coconut oil
1/2 teaspoon raw honey
1/8-1/4 teaspoon sea salt
3 tablespoons erythritol
1/8 teaspoon pure stevia extract

Follow the steps listed above.

~6 grams net carbs per 1/6 of a recipe

Low Carb Chocolate Pots De Creme

Calling all chocolate lovers! You will think you’ve died and gone to heaven with this one. After testing out a few batches of Super Simple Biscuits, I had a lot of leftover egg yolks. Eight of them went into a traditional custard-based ice cream. To use up the rest, I googled “egg yolk dessert recipes” and found these yummy sounding ideas at GourmetSleuth. The Pots De Creme looked intriguing. Simple ingredients, check. Easy to de-carb, check. What really caught my eye was the variation using chocolate! After giving a test batch to my faithful friends slash recipe testers, it has become my most requested dessert. I promise that it only sounds intimidating with that fancy french name–preparation is a snap. This is one of the easiest and most delicious sugar-free, gluten-free desserts, ever. Step one for being the Hostess with the Mostest: Buy some adorable ramekins and serve up personal portions of this rich chocolate custard. Step two: Watch your guests’ eyes roll back in their heads and silently congratulate yourself!

Cut the intensity of the dark chocolate with a dollop of fresh whipped cream. You can make this dessert dairy-free by replacing the heavy cream with full fat coconut milk. To flavor the custard, use whatever flavoring you think pairs well with chocolate. I used pure almond extract for the pots de creme pictured here. Peppermint and orange would also be delicious. Top with a sprig of mint or a curl of orange zest for an elegant touch. I grated some leftover chocolate and sprinkled it over the custard. C’est magnifique!

Chocolate Pots De Creme
Adapted from a Bon Appétit recipe

Makes 3 servings

Ingredients:
1 cup organic heavy cream OR coconut milk
**2 ounces 85% percent cacao dark chocolate (I like Lindt and Green & Black’s), chopped
1/2 teaspoon vanilla extract (use whatever flavor you like) OR espresso powder
3 large organic egg yolks
5 tablespoons erythritol
1/8 teaspoon pure stevia extract
pinch of sea salt

**Cut the chocolate bar into thirds and use of two of them. Just eyeball it.

Preparation:
Preheat oven to 325 degrees Fahrenheit. Place 3 ramekins in a large roasting pan. Combine cream, chocolate, and espresso powder in a saucepan over medium low heat. Whisk every few minutes until chocolate melts. Stir to blend cream and chocolate completely. Do NOT overheat! You don’t want it to bubble up.

Powder erythritol in a coffee grinder or magic bullet. Whisk erythritol and stevia into egg yolks until mixture is smooth. Slowly pour the hot cream mixture into the egg yolks, whisking the whole time. Stir the mixture until totally smooth and divide between the 3 ramekins. Optional step: Use a toothpick to pop the little bubbles that form on the surface of the custards. Heat a measuring cup full of water for a couple of minutes in the microwave, and pour water in the roasting pan until it reaches about an inch up the sides of the ramekins. Bake for 35 minutes. The centers of the custards should still be very jiggly. Remove ramekins from water bath (wear potholders!). Let the custards cool to room temperature. Store them in the fridge covered with a paper towel and foil for at least 2 hours. I’d recommend making these before you go to bed so you don’t get antsy and sneak a taste before they’re ready!

~5g net carbs per huge serving

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