I have been wanting to make myself a chocolate flourless cake for ages now but never got around to it until now.  I thought it was perfect for Valentines Day around the corner!  The raspberries are a nice addition, but if you don’t like or even if you just don’t want to add, this recipe turns out just fine without them.
Really a nice super chocolaty treat! Not too sweet at all either.  You can serve with a Raspberry syrup or sauce(simply make by simmering raspberries and a little Splenda) and or sweetened whipped cream.  YUM!

Hope you enjoy!

12 servings

Ingredients:

2 – 100g 85% Lindt chocolate bar(7oz)
8.5oz unsalted butter(1 cup + 1 tablespoon)
1/2 cup xylitol
1/4 cup granulated Splenda
6 large eggs, whisked up
1 teaspoon vanilla
19 tablespoons (1 cup + 3 tablespoons)Dutch process cocoa powder
1 cup fresh or frozen raspberries(you can make without if you do not care for raspberries)

Preheat oven to 375°F
butter an 8-inch round baking pan. Line bottom with a round of parchment paper.  If you do not have parchment you can just dust cocoa powder over the buttered pan(exactly the same way you butter and flour a cake pan).
Break up chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk xylitol and Splenda into chocolate mixture. Add eggs & vanilla, whisk well. (eggs should be added slowly while whisking quickly) Sift cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan.  If adding raspberries, add now by evenly distributing over smoothed out batter in pan. Gently press raspberries down.
Bake at 375f oven for 25-35 minutes.(no raspberries is close to 27 min and with raspberries a few mins longer)

Nutritional information for 1 slice:
Energy    339 kcal
Carbohydrate, by difference    18.04 g
Sugars, total    2.88 g
Fiber, total dietary    4.95 g
Sugar alcohol    8.05 g
Protein    6.69 g
Total lipid (fat) 27.21

Net Carb: 5.04 g

Introducing baby Nicholas..

His older brother(as well as us! lol) are over the moon for him.

Pregnancy went great, delivery was unplanned csection again(bummer! But still ended up in a beautiful baby boy!) and breastfeeding going GREAT!

Still low carbing, but at about maintenance levels most days. I really do cycle anywhere from 20-100 carbs a day.

I know I have several chocolate chip/chunk cookie recipes, but this recipe here really does stand out the most to me. Not only taste wise but also texture. These cookies really are to die for! They are not as ‘soggy’ as a full coconut flour recipe and not as dry as a full almond flour recipe. Combining the two flours really did make a difference here.. so much so I have to admit I ate more then a few. Really REALLY yummy! Okay, okay you get the picture.. they are GOOD!
Being that I’m breastfeeding I am trying to have less artificial sweeteners.. so I’m sticking with splenda, and trying to limit.. so that means way less baking for me. This is also why the 85% Lindt bar over making my own chips. I really do find the sugar % is very small so really not a huge deal. If you don’t want to use Lindt, you can use sugar free(or make your own) chips.

Hope you enjoy as much as I do! Really! I hope you do

Makes 16 cookies

Ingredients:

1/2 cup unsalted butter, room temp
3/4 cup granulated splenda
2 large eggs
1 1/2 teaspoon vanilla extract
1/4 cup coconut flour, sifted **
1/2 cup ground almonds(almond flour/almond meal)
1 teaspoon baking soda
1/2 teaspoon salt
1 – 100g 85% Lindt Chocolate bar, rough chopped

Instructions:

In small bowl combine coconut flour, ground almonds, baking soda and salt. Set aside.
Cream butter & splenda until light and fluffy in mixer with paddle attachment.
Add eggs and vanilla and mix until combined. Scrap bowl.
Add coconut/almond flour mixture.
Mix till just combined on low, then turn mixer on MED/HIGH and beat till mixture is completely smooth.
By hand fold in chocolate chunks.
Dough does not need to be refrigerated before using but it does make it a little easier to work with.

Preheat oven to 350F

Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop either with a cookie scoop or scoop about 1 1/2 Tablespoons then roll in ball. Press down cookie with palm of your hand, just enough to flatten slightly.

Bake ~ 350F for 11-13 minutes

**I use Inari Organic Coconut flour.
It seems not all coconut flours are the same. They vary from one to the other nutritional wise so in turn can effect the way recipe turns out. If you can, try to use the SAME flour I do or a coconut flour with almost the same nutritional information as the Inari to insure a successful turn out. I have never used any other brand of coconut flour but have heard back from others that have and with their comments I really feel not all coconut flours work the same way.

Nutritional information for Inari Organic Coconut flour:

serving size: 1/4 cup(30g)
calories: 60
Fat: 2.5g
Saturated fat: 2.5g
Cholesterol: 0mg
Sodium: 25mg
Carbohydrates: 19g
Fiber: 12g
Sugars: 2g
Protein: 6g

———

Nutritional information per 1 cookie:
Energy 119 kcal
Carbohydrate, by difference 4.19 g
Fiber, total dietary 1.53 g
Protein 2.48 g
Total lipid (fat) 10.88 g
NET CARBS: 2.66g

For as long as I have been low carbing something that I have been wanting to bake is a coffee cake. Well here is my low carb version. It really is quite yummy!  But saying that definitely feel is tastes better eaten the same day as baked. But really is still quite good cold out of the refrigerator.  I guess I just love my coffee cake warm straight out of the oven

Hope you enjoy!

12 serving

Ingredients:

Topping:
1/4 cup Splenda
1 1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, softened
1/4 cup ground almond(almond meal,almond flour)
1 teaspoon coconut flour

Cake:

1 cup ground almond(almond meal,almond flour)
2 Tablespoon coconut flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted & slightly cooled
1/2 cup half and half
3/4 cup splenda
2 eggs
1 teaspoon pure vanilla extract

Preheat oven to 350F

Butter and flour(sifted coconut flour) a 8×8 square baking pan. You can also line with parchment if you do not want to butter/flour. Set aside.

In small bowl mix all topping ingredients by hand or with a fork. It will all come together to form a kind of dough. Place in refrigerator  until ready to use.

To make cake:
In small bowl combine ground almonds, coconut flour, baking powder and salt. Set aside.

In a mixing bowl combine half and half, eggs, and vanilla. Whisk by hand until combined.
Mix in splenda. Then mix in butter.
Lastly add your almond flour mix and just stir until combined.
Pour batter into prepared pan. Spread evenly.
Sprinkle your stopping mix on top and slightly press the topping chunks in to cake batter with your hands.

Bake at 375F for 25 minutes or until done.

Nutritional information for 1 serving:

Energy    156 kcal
Carbohydrate, Total    5.42 g
Sugars, total     0.67 g
Fiber, total dietary     1.66 g
Protein    3.71 g
Total lipid (fat)    14.75 g

Net carbs: 3.76 g

Just another peanut butter cookie variation   These are made with ground almonds for your flour.
My 3 year old son really enjoyed.. in his own words, “They are not TOO peanut buttery!!”   He loves the all peanut butter cookies(no type of flours at all) but can always only have 2 bites because of how they are on the dry side from all the peanut butter. Well he ate 3 of these!  They definitely have a more mild taste, peanut butter wise, but it’s not a bad thing. I really did enjoy them.

Hope you enjoy!

Makes 3 1/2 dozen cookies(42)

Ingredients:

3/4 cup unsalted butter, room temperature
1 cup natural peanut butter(sugar free, I use Kirkland organic brand)
1 cup splenda(or sweetener of your choice)
2 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups ground almonds/almond meal/almond flour
1/4 teaspoon salt
1 teaspoon baking soda

Instructions:

Preheat oven to 375F

In small bowl combine ground almonds, baking soda, and salt. Set aside.

In mixing bowl add butter and peanut butter. Mix on high with paddle attachment until smooth.
Add splenda and mix until fluffy. Scrap bowl down.
Add eggs one at a time with mixer running then add vanilla. Scrap down bowl.
Last add the almond flour mixture. Mix just until combined.

You can either bake right away or store dough in the refrigerator in airtight container until a little more firm. You can also pre-scoop all the dough and refrigerate or freeze what you do not want to bake right away.
Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one,~ scoop 1 Tablespoon then roll in your hand to make ball(if you are doing this way you will definitely need to let dough firm up a bit in refrigerator). Lightly press down cookie with a fork making a crisscross pattern.

Bake at  375F for 10-12 minutes

Nutritional information for 1 cookie:

Energy    104 kcal
Carbohydrate, Total    2.46 g
Sugars, total     0.70 g
Fiber, total dietary     1.06 g
Protein    3.44 g
Total lipid (fat)    9.39 g

Net carbs: 1.4 g

I really wanted more apple flavor with this pound cake but all in all am very happy with it.  Definitely is very moist and is by far the closest texture I have come to full carb pound cake with a low carb pound cake. I just loved the spice flavor in it too! Really does taste SO good!

Hope you enjoy!

10 servings

Ingredients:
3/4 cup unsalted butter, room temperature
3/4 cup granulated Splenda(or sweetener of choice)
5 large eggs
1/3 cup UNSWEETENED apple sauce
1 teaspoon pure vanilla extract
2 cups almond flour/meal(ground almonds)
1 Tablespoon coconut flour(plus a little for flouring pan)
1 1/2 teaspoons cream of tartar*
3/4 teaspoons baking soda*
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Instructions:

Preheat oven to 350F

Grease & flour a 8”x4”” loaf pan with butter and coconut flour.

In small bowl combine ground almonds, coconut flour, cream of tartar, baking soda(or if you are using baking powder) and spices. Set a side.

Cream butter and Splenda until fluffy.
Add eggs one at a time, beating well after each addition.
Add vanilla extract and apple sauce.
Add almond flour mixture to egg mixture. Mix on low until combined. Then turn mixer up to high and beat until smooth.

Pour into prepared loaf pan and bake at 350°F for about 1 hour or until done

Let cool in pan for about 10 minutes then take out and and cool on wire rack.

*instead of adding cream of tartar and baking soda, you can substitute 2 teaspoons baking powder.

Nutritional information for 1 slice:
Energy    281 kcal
Carbohydrate, by difference    7.89 g
Sugars, total     2.09 g
Fiber, total dietary     2.85 g
Protein    7.58 g
Total lipid (fat)    26.07 g
NET CARBS: 5.04

When looking over recipe.. I know it has a little more carbs then I really wanted.. BUT this definitely would be a GREAT alternative for Holidays to a full sugar/carb pie’s that for sure! I would say, a nice treat every now and then!  And just for fun below I put the nutritional info for a full sugar/carb version

With that said..
Oh my! Pure H.E.A.V.E.N! This pie is really SO good!

I used to make a very similar version at a restaurant I worked at many many years ago so for me to turn it all around and make the recipe low carb I was so happy!  It was always one of my favorite desserts there at the restaurant. I really love a nice rich chocolate mousse.. and well this does not disappoint..even with being sugar free!

If you want less carbs/calories/fat you can cut out the chocolate covered almonds, they really are optional. As sell as the whipped cream for topping.

Hope you enjoy as much as I do!

10 servings

Ingredients:

Crust:
3/4 cup ground almonds
1/2 cup cocoa powder(I use dutch process)
2 Tablespoons xylitol
1/4 cup Splenda
1/8 teaspoons salt
1/4 teaspoon cinnamon
2 oz unsalted butter, melted
1 1/2 Tablespoons heavy whipping cream
1 egg yolk

Mousse:
1 1/2 cups heavy whipping cream
1/4 cup warm water
1/4 cup xylitol
1/2 cup + 2 Tablespoons Splenda
4 egg yolks
6 oz Lindt 85% chocolate*

Chocolate Covered Almonds: *optional*
3 oz raw almonds
1 oz Lindt 85% chocolate

Whipped Cream: *optional*
1/2 cup heavy whipping cream
1-2 Tablespoons Splenda

*If you do not want to use Lindt you can substitute 1 cup + 2 Tablespoons cocoa powder(I use dutch process) and 4 oz unsalted butter.You will need to melt butter over double boiler then add cocoa, mix until smooth.

Instructions:

Preheat oven to 325F

Crust:

Mix all dry ingredients.
Add melted butter and stir until combined.
Add cream and egg yolk. Mix until dough forms.
Press into a 9″ pie dish evenly.

Let set up in fridge for about 10-15 minutes until chilled/firm.
Bake in 325F oven for 13-15 minutes.

Let cool completely.

Chocolate Almonds:

Toast almonds in 300F oven for 15 minutes.
In a heat proof bowl heat chocolate over simmering water until melted. Does not take long at all, only about 1 since there is very little in the bowl. Add your toasted nuts and toss.
Spread nuts on a parchment lined baking sheet and let set up. If you want them quicker, you can place in freezer or refrigerator.

Once set/or cooled chop 1/2 of nuts and leave other 1/2 whole for top of pie.

Mousse:

Using whisk with your mixer or a hand whisk, whip up your heavy whipping cream & 2 Tablespoons Splenda until they form soft peaks.
Set in refrigerator until ready to use.

Pour warm water in a heat proof cup and add 1/2 cup splenda and 1/4 cup xylitol. Stir until pretty much dissolved. Heat in microwave about 45 seconds until boiling.  Add egg yolks to a heat proof bowl(to save a dish I always use mixer bowl) and using whisk quick mix in your water/sweetener mixture. Place bowl over simmering pot of water. Whisking constantly, cook until pale and thick. About 4 minutes.  Remove from heat. Using whisk attachment on mixer, mix on high until almost tripled in volume.  In the mean while place chocolate in a heat proof bowl and melt over your simmering pot of water.(if you are using cocoa and butter, it’s best to melt butter FIRST then add your cocoa)

Using a spatula, fold chocolate into your egg mixture(if you are using cocoa/butter, you will need to WHISK this is as it is thicker, you will have to work a little harder to make it smooth!) Lastly mix in 1/3 whipped cream until smooth, then carefully fold in the other 2/3 whipped until all incorporated.

Whipped Cream for topping:

Using a hand whisk, whip up 1/2 cup heavy whipping cream and 1-2 Tablespoons Splenda until you get almost firm peaks.

Assembly:

Pour 1/2 your mousse in to your cooled pie crust. Sprinkle chopped almonds evenly then carefully pour and spread other 1/2 of your mousse. Pipe(or just spoon) on your whipped cream. Place whole chocolate covered almonds on pie. Let set in refrigerator at least 1 hour before cutting and serving.

Nutritional information for 1 serving:(using ALL Lindt 85% chocolate)(notice a few extra grams sugar)

Energy    481 kcal
Carbohydrate, by difference    20.65 g
Sugars, total     3.46 g
Fiber, total dietary     4.79 g
Sugar alcohol     7.25 g
Protein    8.49 g
Total lipid (fat)    42.81 g
NET CARBS: 7.96 g

Nutritional information for 1 serving:(using cocoa & butter for mousse then only 1oz Lindt 85% chocolate)(Notice a little more calories, but less sugar and net carbs total. Also more fiber.)

Energy    501 kcal
Carbohydrate, Total    21.50 g
Sugars, total     1.24 g
Fiber, total dietary     6.45 g
Sugar alcohol     7.25 g
Protein    8.30 g
Total lipid (fat)    44.74 g
NET CARBS: 7.80 g

And just for fun ….
Nutritional information for FULL sugar/FULL carb version, 1 serving:

Energy    606 kcal
Carbohydrate, Total 57.21 g
Sugars, total     41.65 g
Fiber, total dietary     5.19 g
Protein    8.82 g
Total lipid (fat)    40.83 g
NET CARBS: 36.46

Wanted to play around with almond flour today so came up with this recipe.
Next time, I would love to try making these with coconut flour but would definitely need to make some changes to see how they would come out.  Really love how much fiber it adds to recipes versus the almonds but I have to be honest, I think almond flour might be the key to great low carb brownies. I just always have so much trouble with the coconut flour and trying to achieve a certain texture.

When these were baking, OMG! They smelled divine! REALLY SOOO GOOD! And when they came out the house smelled even better!  Taste wise, I have to say they do not disappoint in any way at ALL, I really do love these!  The texture is to die for too!   And by now, you all know how brownies are my all time favorite baked good! DELICIOUS to say the least, really!  Like all other brownies I make I really did love these cold best, BUT they were just as good warm which is always a plus! Oh man, I really could go ON AND ON about how good these are
I have been trying to avoid using Lindt bars in my low carb baking for sometime, trying to get away with just using cocoa but as per the advise of my boss, I NEED some for brownies!  And to be honest, I have no idea why I try to avoid so much as there there times when I crave chocolate and will eat a while 85% bar..*blush*

These brownies really are not the most low carb, but they are as low carb as I can get using REAL chocolate(not cocoa powder).

If you want you can cut your brownies into 16 pieces instead of 12 and have less calories/fat/carbs per serving.  I’m pregnant.. crave chocolate.. and could used a little extra carbs and calories some days.. so a nice size piece does not bother me at the moment!

Hope you enjoy these as much as I do!!

Ingredients:

2 -100g 85% Lindt Chocolate bars
8oz (1 cup) unsalted butter
1/2 cup Xylitol*
1/2 cup Splenda*
3 large eggs
2 teaspoons pure vanilla extract
1/4 cup unsweetened dutch process cocoa powder
1/4 teaspoon salt
1 1/4 cup ground almonds

Instructions:

Preheat oven to 350F

Line 8″x8″ or 9″x9″ baking dish with parchment(or grease with butter)

Place butter and Lindt chocolate in a heat proof bowl. Place over simmering pot of water and let melt.
Remove from heat when about 3/4 of the way all melted. Stir with a whisk until completely smooth.
Set aside.

In mixer bowl add eggs, xylitol, and splenda. Using whisk attachment, beat on high until pale and doubled in volume.

Whisk cocoa powder into melted chocolate/butter mixture until smooth. Quickly whisk in 1/3 of egg/sweetener mixture until combined.  Using rubber spatula carefully fold in the remaining egg mixture, almond flour, and salt. Mix just until combined.

Pour batter into prepared pan.

Bake 25-30 minutes on 350F

Let cool in pan before taking out and cutting.

Cut into 12 equal pieces.

*OR 1 cup sweetener of choice

Nutritional information per 1 brownie(12 servings)

Energy    337 kcal
Carbohydrate, Total    15.39 g
Sugars, total     2.81 g
Fiber, total dietary     2.92 g
Sugar alcohol     8.06 g
Protein    5.83 g
Total lipid (fat)    29.33 g

NET CARBS: 4.41

I know, I KNOW! More brownies! I really do try to make a perfect low carb brownie… and honestly coconut flour is soooo tricky.  Well this recipe is definitely better then the last and I just love the texture(I mean look at the picture! You can tell these have a more brownie like texture for sure just by looking at them!)  These taste great still warm as well as  cold straight out of fridge.  They are VERY rich and not very sweet, I like them but if you want something a little more sweet, add more sweetener.

A little bit higher carb then I would like.. But OH SO GOOD and worth it!  I guess it all depends on your cocoa powder and sweetener how many carbs yours will have.  I just will not give up my dutch process cocoa, so don’t mind the extra few carbs!

Makes 12 brownies

Ingredients:

1 cup butter
2 cups splenda(or whatever sweetener you like and use)
1 tablespoon vanilla extract
5 eggs
3 Tablespoons coconut flour
1 1/3 cup unsweetened dutch process cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder

Instructions:

Preheat oven to 350F
Line a 8×8 or 9×9 square baking dish with parchment(or grease with butter) set aside.

Sift together cocoa powder, coconut flour, salt and baking powder. Set aside.

In a large microwave safe dish, melt butter.
Let cool slightly(a few minutes)

In a large bowl whisk eggs, splenda, and vanilla. Slowly whisk in melted butter. Mix until incorporated.  Whisk in sifted coconut flour/cocoa powder mixture. Mix until smooth.

Pour batter into prepared pan and smooth evenly.

Bake at 350F for 18-20 minutes*

Let cool completely before cutting.

*Brownies will look a little under done. But for me I have figured out that this works best with coconut flour. Bake any longer and you end up with super dry brownies.

Nutritional information for 1 brownie:

Energy    228 kcal
Carbohydrate, Total 12.33 g
Sugars, total     0.43 g
Fiber, total dietary     4.29 g
Protein    4.90 g
Total lipid (fat)    19.12 g

NET CARBS: 8.04

I can not take full credit for this recipe. I saw a similar method here:

http://buttoni.wordpress.com/2011/08/09/grilled-cheese-sandwich/

But #1 I do not like flax and #2 I don’t buy oat fiber, so I just could not make.
So here is my version using coconut flour.

The sandwich it’s self it a a little plain.. filling and good.. but still a little plain. Next time I make I will definitely add some ham or even just more cheese to it to give it a little more flavor.

Hope you enjoy!!

Ingredients:

1 Tablespoon unsalted butter(plus 1-3 teaspoons for frying)

2 Tablespoons water

2 large eggs

2 Tablespoons Coconut Flour

1/2 teaspoon baking powder

dash of salt

dash of garlic powder(optional)

1 oz cheddar cheese, cut in thin slice/slices(or whatever cheese you want to use)

Instructions:

Melt 1 Tablespoon butter in microwave.
Mix in your water and eggs using a fork.
Add coconut flour, baking powder, salt, and garlic salt(if using). Mix until completly smooth.

Pour into a small square plastic, microwave safe, dish. Cook on high in microwave for about 2 minutes, until fully cooked.

Let cool a few minutes then flip out and slice length wise in half.

Melt 1-3 teaspoons of butter in a frying pan. when half is melted I kind of dip the bottom slice of ‘bread’ in it then place on counter for a second. Then when rest of butter is melted I place top of bread face down, layer on cheese, then place top other slice on(butter dipped side facing up).
Fry until golden brown and cheese is melted.

Nutritional information for whole recipe(1 sandwich) and using 1.5 teaspoons butter for frying:

Energy    474 kcal
Carbohydrate, Total 10.63 g
Sugars, total     1.93 g
Fiber, total dietary     6.08 g
Protein    22.74 g
Total lipid (fat)    37.75 g
NET CARBS: 4.55 g