Triple Chocolate Snack Cake – Grain Free, Gluten Free, and Sugar Free

This is one of the best low-carb sugar-free cakes I’ve ever had.

Triple Chocolate Snack Cake – Grain Free, Gluten Free, and Sugar Free

1 cup almond flour (like Honeyville), or low carb flour blend
2/3 cup erythritol, or Swerve (I used Swerve)
1/4 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. sea salt
3 whole eggs
1/3 cup heavy whipping cream
1 tsp. vanilla extract
2 Tbs dark chocolate
1/4 cup coconut oil, melted
1/3 cup organic chocolate chips, like Enjoy Life chunks

 

1) Whisk first 5 ingredients in mixing bowl.

2) In small microwave safe bowl, melt chocolate
and coconut oil. Set aside to cool.

3) In separate bowl, whisk eggs, cream, and
vanilla extract together. Add chocolate mixture
to the egg mixture; mix well.

4) Gradually add to the flour mixture, whisking
for several minutes until batter if fluffy.

5) Pour into a greased loaf pan or 8” cake pan.

6) Sprinkle top with chocolate chips or chunks.

7) Bake at 350ºF 25-30 minutes until top springs back
to the touch. Cool before serving.

~Tastes great the next day!

Crumb shot – just see how good the crumb is on this cake?!

 

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Here’s a delicious Low Carb Chocolate Chip Cheesecake recipe!

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DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy New Year!

Yummy Cheesy Sausage Balls ~ Low Carb and Grain Free

I’ve worked on my old sausage ball recipe and I think it’s a success!

If you love Sausage Balls, try this recipe.

You won’t even miss the baking mix!

Yummy Cheesy Sausage Balls (low carb & grain free)

3/4 lb. Odom’s Tennessee Pride breakfast sausage (or your favorite brand)
8 oz. sharp cheddar cheese, shredded
1 cup of almond flour
1/4 cup grated parmesan cheese
2 tsp baking powder
dash salt
1/4 tsp ground red pepper
1 tablespoon coconut oil, melted
1 egg

Preheat the oven to 375º F.  Spray a baking sheet with olive oil
oil cooking spray. (Misto)  Place dry ingredients in a large bowl.
Using your whisk, make sure the dry ingredients are well combined.
Add the sausage, grated cheddar, coconut oil and egg.
Mix well with your fingers, or your mixer if you prefer. The mixture
should be packy and hold the shape of a ball.

Form into 1” balls. Place the balls on the prepared baking sheet.
Bake for 16-18 minutes or until golden brown.  To prevent sticking,
move the balls with a spatula halfway through cooking or use
parchment paper to line your pan.  Remove from oven and serve warm.

My batch made 32.

*For the Trim Healthy Mama plan: S category

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Apple Pie Egg White Oatmeal (E)

*This recipe is suitable for The Trim Healthy Mama plan as an E (energizing) meal.

Creamy, tasty oatmeal filled with protein and with no added sugar.

If you like oatmeal, but can’t eat it even the gluten free kind, check out this recipe that is very similar in taste and texture.

Apple Pie Egg White Oatmeal (E)

½ cup dry Quaker Old Fashioned Oats*
1/3 cup egg white
1/2 tsp cinnamon
1 tsp vanilla extract
1/4 cup, diced apples (I left these out)
1 cup water
1/4 tsp sea salt, or a healthy dash
2 tablespoons unsweetened apple sauce
your favorite sweetener (I used Swerve)
1 tsp coconut oil

Put oats, water, and salt in a medium pan and bring to boil.

When there is almost no water left, add in egg whites and mix vigorously until cooked through, about another minute.

Once done cooking, add applesauce, cinnamon, vanilla, and sweetener. (add diced apples if you choose to use them)

Stir well and pour oatmeal into a serving bowl.  Top with coconut oil and enjoy.

*cal 229, fat 6 g, net carbs 24, pro 13 g (if using 1/3 cup gf oats and no added apple)

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COOK’S NOTE:  I could not eat all of this in one serving, so I may try 1/4-1/3 cup of dry oatmeal next time.

*I used gluten free oats for this recipe.  If you use the old fashioned oatmeal, you may want to soak them overnight.

If you want to find out more about the Trim Healthy Mama plan:

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Pumpkin Pie Spice Baked Oatmeal (E)

October 29, 2014 is National Oatmeal Day!

I really didn’t know that when I decided to make this baked oatmeal.  So glad I did.  It’s not very sweet (I’m sure you could adjust the sweetness), but it was very filling.

This fits in as an E (energizing) meal in the Trim Healthy Mama plan.

Pumpkin Pie Spice Baked Oatmeal

1/4 cup egg whites
½ cup unsweetened applesauce
½ cup pure pumpkin
1 cup unsweetened almond milk
5 packs stevia (or your favorite sweetener to your taste)
2 tsp pumpkin pie spice blend
½ tsp salt
1/3 cup oat flour (made from ground oats)
2 cups old fashioned oats

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Preheat oven to 350º.

With a wire whisk, mix the egg whites, applesauce, pumpkin, almond milk and stevia until blended.

Add the spice blend, salt, oat flour, and oatmeal.  Stir until well mixed.
Pour into a 9×9 dish that has been lightly coated with coconut oil.

Bake for 30 minutes or until done.

Optional:  I sprinkled some stevia and cinnamon on top of my serving, but I really think it would be good with just a little sugar free maple syrup and maybe some nonfat greek yogurt.

I had this along with 2 thin slices of very lean pan seared deli ham.

Makes 9 servings.

COOK’S NOTE:  I suppose this same recipe might be made with gluten free oats and possibly a gluten free flour blend, but might have to adjust the quantities.

For 9 servings:

Calories 109
Fat 2 g
Carbohydrate 20 g  (Dietary Fiber 3 g)
Protein 4 g

Spiced Pumpkin Latte

‘Tis the season for pumpkin!

This warm Spiced Pumpkin Latte, full of  flavor, hits the spot and can satisfy that desire for something sweet and delicious!

Spiced Pumpkin Latte

8 oz brewed coffee
1 tsp real butter
1 tsp coconut oil
½ tsp pumpkin pie spice
½ tsp cinnamon
1 heaping Tbsp of real pure pumpkin
2-3 packets of Stevia (to taste)
1/4 cup cream

Add cream to a 12 oz mug.  Pour latte mixture into mug.
Top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon.
Serve immeadiately.

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*Spiced Pumpkin Latte (S) in the Trim Healthy Mama’s plan.

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

September is National Biscuit Month

September is

National Biscuit Month!

I don’t know about you, but as a Southerner, that’s pretty exciting to me.  It’s like it almost gives me a reason to eat biscuits every morning, or maybe all day!  If I do, it will need to be the almond flour kind, otherwise I might not be able to fit through the door at the end of the month.

Anyway, I have several biscuit recipes on the site already and I wanted to link to those.

Buttermilk Biscuits are delicious with homemade jam!

 

Sour Cream Biscuits are simple, delicious, and only need three ingredients!  Yummy served with Apple Butter.

 

Almond Flour Biscuits ~ Low Carb & Grain Free are so good you’ll almost feel guilty!

 

Low Carb Biscuits are made with Carbquik and great served with Sausage Cream Gravy.

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So if you’re eating grain free, wheat free, low carb, or just plain eatin’, there’s a biscuit that you can enjoy.  Don’t grab a can off the shelf, be brave and try one of these easy recipes.  You won’t regret it!  Go ahead and celebrate!

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

 

 

 

 

Pumpkin Bars ~ Grain Free • Wheat Free • Sugar Free

October and cooler weather brings on that desire to bake!

This tasty bar recipe is perfect for breakfast or dessert.

(Here’s my version of pumpkin bars topped with a warm cinnamon butter cream sauce that I just threw together using cream, Stevia, and cinnamon.)

 Low Carb Pumpkin Bars

 2 cup blanched almond flour (I like Honeyville)
2 tsp. aluminum-free baking powder
2 tsp. cinnamon
1 tsp. sea salt
1 tsp. baking soda
4 large eggs
1 15 oz. can of real pumpkin
1 cup granular sweetener (for example, Swerve)

    Preheat oven to 350º F.   Grease 9×13 inch glass cake pan or spray with    non-stick spray. I like to fill my Misto sprayer with coconut oil.  In medium mixing bowl, sift together almond flour, baking powder, cinnamon,
salt and baking soda. Set aside.

  In the bowl of your electric mixer, blend together eggs, pumpkin and sweetener until smooth.  Add the dry ingredients to the wet and combine on low speed until smooth.  Pour pumpkin bar batter into cake dish and smooth with spatula.  Bake for 40-45 minutes or until toothpick inserted in middle comes out clean.

  Completely cool on rack before cutting and serving. Top with your choice of real whipped cream or buttery cinnamon glaze.

Serves 15.  Nutrition Information: 120 calories 9 g fat, 6 g carbs, 3 g fiber, 3 g net carbs, 5 g protein (without the toppings)

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Yummy Low Carb Breakfast Pudding

This recipe has been around for a while!  But there’s a reason for that…it’s yummy and filling!

CJ’S BREAKFAST PUDDING

1/3 cup ricotta cheese (I use cottage cheese)
1 egg
3 Tbs. heavy cream
1 Tbs. flax meal
sugar free Maple syrup (I also add a packet of Stevia to sweeten)
Dash of cinnamon

Put first three ingredients into a sauce pan and cook until thick, kinda like a cream of wheat consistency.  Stir in Stevia and flax meal.

Top with sugar free breakfast syrup and a pat of real butter if desired.   Serve warm.

COOK’S NOTE:  Loaded with lots of fiber and high in Omega-3s, flaxseed is great for firing up the metabolism.  Flaxseed meal can also be used as a binder or egg substitute in baked goods for people who are allergic to eggs. The seeds can be sprinkled on fruit, vegetables, cereal or yogurt, while flax seed meal can be used in baking or to bulk out meat dishes.

With the cottage cheese and no Splenda:
Cal 321, Fat 24 g, Net Carbs 8 g, Protein 18 g

*Recipe found at Low Carb Friends.

Sausage and Sweet Potato Hash

Sausage and Sweet Potato Hash

1/2 of a small sweet potato, cut into small pieces
1 large sausage patty (from the freezer section)
2 tablespoons diced onion
salt, pepper, garlic salt or garlic powder
1 tablespoon bacon grease (or coconut oil)

Saute all together in a small skillet until potatoes are tender
and sausage is heated through.  Serves 1.

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Cal 316
Carbs 19
Fat 23
Protein 7
Fiber 4
Sugar 5

Summer Squash Casserole

With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!

I made this casserole for our Sunday dinner and some of it was left over.  It made a delicious breakfast this morning!  I think it has gotten better with age.  Some things just do that .  🙂

I found the recipe I used at Allrecipes.com.

Summer Squash Casserole

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water.  Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.  In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.

Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.  Bake in preheated oven for 25 minutes, or until lightly browned.

Enjoy the day you bake it and be sure and save some for breakfast the next morning.  You’ll be glad you did.

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*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.

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I forgot to mention that I made Squash Pickles the other day.  Stay tuned for the recipe.  🙂

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Partying over at

 

 

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DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks!

Sopapilla Cheesecake

I love Pinterest!  🙂

Here’s a great little dessert from Pinterest that’s fast and easy to make, plus it’s yummy!

I only tried it plain, but I’m thinking it would be great topped with some fresh fruit and whipped cream just to raise the special factory just a little.   Hope you enjoy it.

Sopapilla Cheesecake

2 cans crescent rolls
1-1/2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon (I used a little more)
16 ounces cream cheese softened
1 stick butter
1/4 cup honey

Preheat oven to 350.  Press 1 can of crescent rolls into bottom of rectangular 9×13 pan.

Mix cream cheese, 1 cup sugar and vanilla until creamy then spread over rolls in pan.  Cover with the other can of crescent rolls.

Melt butter and stir in rest of sugar and cinnamon then pour over top.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown,  about 30 minutes.

Remove from the oven and drizzle with honey.  Cool completely in the
pan before cutting.  Serves about 12.  (I also sprinkled with more cinnamon before cutting.)

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Strawberry Smoothie

This past summer I got on a smoothie-making kick!

This is just one of the delicious, satisfying smoothies I made for breakfast.

Strawberry Smoothie

6-8 medium size frozen strawberries, partially thawed
1/3 cup small curd cottage cheese
1 tablespoon heavy cream (or 1/4 cup almond milk)
4 -6 ice cubes
2 packets of Stevia or your sweetener of choice

Put all of the ingredients into a blender.  (I have a personal blender like this so I can just blend and go. )  Place the lid on the blender and blend for 45 to 60 seconds, or until smooth.  Pour your smoothie into a glass if not using your personal blender and enjoy.

(Can add extra water while blending if necessary.)

Also, for added nutrition, I sometimes add fresh baby spinach.  It doesn’t affect the flavor, but bumps up the nutrition.

Sour Cream Biscuits

September

is

National Biscuit Month

and I do love me a fluffy biscuit still warm from the oven!  Total comfort food on a crisp fall morning.

I’m on a quest to find the perfect biscuit.  One that stays fluffy and tender even after they cool off.  The biscuits that I’ve made recently are fantastic out of the oven, but after they cool down and sit a while, they get kind of grainy.  I’m thinking it might have something to do with the fat or flour used.

Recently I tried a new recipe using sour cream and was impressed with the tenderness of dough.  Topped with some apple butter,  that warm biscuit was just right along with my scrambled eggs.

Sour Cream Biscuits

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2 cups self-rising flour

3/4 cup sour cream

1 1/2 tablespoons water

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In a large mixing bowl, add flour and sour cream.   Mix to a soft dough.  Add additional water if necessary.

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With well floured hands, shape dough into round biscuit shapes.  Place in greased baking pan or cast iron skillet with sides touching.  Brush biscuit tops with oil.  Bake at 450º  for 10-12 minutes.  Brush with butter before serving.

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*For this batch of biscuits, I preheated a Lodge 10″ cast iron skillet,  along with about 3 tablespoons of oil.  I wanted to see if the bottoms of my biscuits would be crispy…and they were!  🙂

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COOK’S NOTE:  If you don’t have self-rising flour, use 2 cups all-purpose flour, plus 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 3 teaspoons baking powder.

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Also check out my Southern Buttermilk Biscuit recipe.

And here’s a great low carb biscuit recipe for all my low carb fans.

 

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I’m linking to…

Easy Chocolate Chip Coffee Cake

Oh, my!  I just had to share this recipe from The Country Cook with my readers!  

*Disclaimer:  This is not a low carb recipe…but oh how I wish it was!  🙂

A few weeks ago before I started the HHCG diet, I made this easy, yummy coffee cake.  It has a secret ingredient that helps make it easy…pancake mix!  I just happened to have all the ingredients so I threw it together and I was so happy I did.

Hurry over to The Country Cook’s blog to get this easy recipe and make it this weekend.  You know you want to!  🙂

My breakfast that day…

Just for Fun…and a tease! :)

Just for fun today…I’d like to see where my readers are from, so if you don’t mind, please leave the name of your state (or country) in a comment.  I’d appreciate it so much!

. . .

Also, just let you know…I’ve been busily baking!

Right now I’m testing some new low carb recipes and some new uses of some already tried and true recipes.

Here’s some pics to let you know what’s coming up.  I’ll be sharing the recipes in the very near future.

I’ve been using my low carb Carbquik biscuit recipe in different ways and I’m pleasantly surprised at how versatile this recipe is!

First…

my biscuit recipe baked in a muffin pan.

Then I had the bright idea to add a little bit of Splenda and some sugar free chocolate chips.  To 2 of them I added some peanut butter just to see how they would bake up.

 

Same biscuit recipe made a little sweeter and turned into a cake batter, then baked in a cast iron skillet.  With the added fruit, I’m not too sure of the carb count.

But this sure is good when heated and topped with a little sugar free vanilla ice cream!

Hope you enjoy looking at the food pictures and will be back to check out the recipes!

Y’all come back now, ya heah?!  😀