Category Archives: Desserts

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 low carb and sugar free

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?!

triple chocolate snack cake low carb and sugar free crumb shot

 

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

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!

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French Silk Pie ~ Sugar Free

I love dessert and dessert for me usually involves chocolate! 

I made this recipe several weeks ago and was very impressed with the richness and depth of chocolate flavor. 

*Please see COOK”S NOTES regarding raw eggs

pie

FRENCH SILK PIE

1 stick of real butter (softened)
3/4 cup sweetener that measures like sugar ( I used Stevia)
1 tsp vanilla extract
2 squares Baker’s chocolate, melted
2 eggs
Real whipped cream for topping
1 prepared crust (I used a nut crust like the one here)

pie recipe
In a stand mixer bowl, cream the butter and sweetener
until well blended.   Add the vanilla and melted chocolate.
Mix well.

Add the first egg and mix for 5 minutes on medium.
Add the 2nd egg and mix for 5 more minutes.
Mixture should be fairly thick (mousse-like) by that time.
Pour into prepared crust.  Chill.

Serve each slice with a dollop of real whipped cream.

*I like to warm the pie up just a few seconds in the microwave
before serving.  Just maybe 3-5 seconds or it melts into a sauce. 🙂

COOK’S NOTE:  The eggs in this pie are uncooked. On a personal level, I’ve never had sickness from using raw eggs in recipes, the risk which is evidently quite low. But for those who are very old, very young, pregnant, or have a compromised immune system, please do not risk eating raw egg products.

With that being said, buy good quality, organic if possible, eggs.  Check for any breakage, even hairline cracks and don’t use those. Wash the eggs in a sink of soap and water. The salmonella is a bacteria found in chicken intestinal tracts and it gets deposited onto their egg shells, therefore, an unbroken egg should be sterile inside.

 

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Giant One Minute Salted Peanut Butter Cookie

Sometimes you just gotta have a cookie…and fast!

I got to thinking about that One Minute Muffin recipe I’ve seen …and then I thought about the low carb peanut butter cookie recipe that uses just 3 ingredients.  Hmm, could I put the one minute concept to the peanut butter cookie recipe and get a quick cookie?

I did.

And it was good.

The only addition I made was to add about 1 tablespoon of coconut flour to the batter.  I was just testing to see if it would help the texture.  It was yummy.

I lined a small microwave safe plate with parchment paper and spread out about 1/6 of the recipe in the middle of the plate. That equals a big scoop.

I nuked the cookie dough on high for one minute exactly and let it cool.  I lightly sprinkled with kosher salt.

Then I ate it.  It’s nice to have a quick treat once in a while.

*Note all microwaves are different.  You need to closely watch the cookie and it may get done anywhere from 45 seconds to 55 seconds.  Just depends on the microwave.  It cooks in the middle first, so if you see it getting too dark brown, take it out.  🙂

My Baked Fudge ~ Sugar Free

When the desire for something warm, chocolaty and sweet hits me, I usually want it homemade.

My family likes the individual Molten Chocolate Cakes I make for them.  So do I!  But…I don’t need the sugar, so I set about making something similar for myself.

I checked to see what ingredients I had on hand and this is what I came up with.  I had no idea if this would work without flour or an egg, but guess what?!  It did!

It’s actually very yummy, especially with a little sugar free ice cream on top.  The individual serving size is just the right amount for a single serving.  It satisfies and when its gone…it’s gone. 😀

On hand I had cream, cocoa, granulated Splenda, unsweetened coconut and vanilla.

In a small cup, I mixed about 1/3 cup of heavy whipping cream and 2-3 teaspoons of cocoa together. It became mousse-like.  I added  Splenda to taste and about a tablespoon of unsweetened coconut.  I know this all sounds kinda weird, but it worked for me!  lol

I lightly buttered my little baking dish and spread the mixture on the bottom and a little up the sides.

I put it in a 400º toaster oven for about 15 minutes.  The crust on top looked just like a brownie!  And inside it was all gooey.  Yum-yum!

See all that warm, gooey, yumminess!

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