Low Carb Chocolate Mayonnaise Cake

Low Carb Chocolate Mayonnaise Cake

(Servings: 6-8 or 20 cupcakes)

Ingredients:

2/3 cups coconut flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 eggs
Sweetener to equal 1 2/3 cups sugar ( I used 1 1/2 cups POWDERED (blend in a dry clean blender or coffee grinder) Erythritol + 1 tsp Stevia, maybe could have used more)
1 teaspoon vanilla extract
1 cup REAL mayonnaise
1 1/3 cups water

Directions:

Preheat oven to 350. Grease and lightly flour 2 (9-inch) round cake pans, set aside. (spray Baker's Joy works well)

2
(DRY mixture) In medium bowl, combine flour, cocoa, baking soda, baking powder and salt; set aside.

3
(CREAMED mixture) In large bowl, with electric mixer at high speed, beat eggs, powdered sweetener and vanilla for 3 minutes or until light and fluffy. Beat in REAL Mayonnaise at low speed until blended.

 

4
Into the creamed mixture add PART of the DRY mixture, mix in, then add PART of the water, mixing well alternate adding them, until ending with the last of the DRY flour mixture.

5
Pour into prepared pans. Makes 20 cupcakes, (use liners)

6
Bake 30-33 minutes for cake, 25 minutes for cupcakes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.


Makes 20 cupcakes...
I cupcake is 1 serving
1 UNFROSTED cupcake equals...

Easy Low Carb Pecan Cookies

These low carb pecan cookies require only three ingredients and can be made super quickly!

This recipe is SO simple! They can be prepared and baked all within 15 minutes! Perfect for when you need a sweet treat.

First you’ll need to grind up some pecans. I use this amazingly handy attachment on my stick blender. Totally my favorite kitchen tool at the moment! The pecans are reduced to dust in just a few seconds! The finer the nuts, the better the cookies will be.



In a bowl, add an egg and beat to mix. Pour in the ground pecans and add some low carb sweetener.


I use xylitol – but something like granular Swerve would be a good alternative. Mix well – it forms a loose “dough” very quickly. Divide it into 12 sections and use a teaspoon to place them on a baking sheet lined with a silicone mat.

Bake in a preheated oven for 8-10 minutes until firm. Let cool then transfer to a cooling rack. These cookies are best eaten within one day. However, if you have them around for longer they’ll still taste good, just a little softer!

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Easy Low Carb Pecan Cookies

Prep Time   5 mins   Cook Time    10 mins   Total Time    15 mins

Ingredients

1 cup chopped pecans
1 egg
¼ cup low carb sweetener eg xylitol, Swerve, or similar

Instructions

Preheat the oven to 350F.
Grind the pecans as finely as possible using a food processor.
Break the egg into a bowl and whisk until lightly beaten. Add the pecans and sweetener, then mix well.
Divide the mixture into 12, then place each portion onto a baking tray lined with a silicone mat.
Bake for 8-10 minutes until firm. Leave to cool slightly then transfer to a cooling rack.

When completely cool, store in an airtight container.

Recipe Notes

0.7g net carbs per cookie (recipe makes 12 cookies). Does not include sugar alcohols from the sweetener.

SOURCE:https://stepawayfromthecarbs.com/easy-low-carb-pecan-cookies/

Nutrition Facts

Easy Low Carb Pecan Cookies

Amount Per Serving (1 cookie)

Calories 68Calories from Fat 54

% Daily Value*

Total Fat 6g9%

Cholesterol 13mg4%

Sodium 5mg0%

Potassium 42mg1%

Total Carbohydrates 1g0%

Dietary Fiber 0.03g0%

Protein 1g2%

Vitamin A0.5%

Vitamin C0.1%

Calcium0.8%

Iron1.6%

* Percent Daily Values are based on a 2000 calorie diet.

EAASY KETO LOW CARB MUG BREAD

This Keto Low Carb Mug Bread can be made in under 2 minutes!
 It just takes a microwave-safe mug and a microwave to make it!

Here is what you will need to make this Keto Low Carb Mug Bread

Low carb flour alternative – Carbalose flour – 2 tablespoons . OR 1 tablespoon of coconut flour plus 1 tablespoon of almond flour.



Baking powder- 1/2 teaspoon.
 Egg- 1.
 Oil- such as olive oil- 1 tablespoon.
 Seasonings- as desired.
 Optional- grated cheese- 1 tablespoon.

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How To Make Keto Low Carb Mug Bread 

Using a microwave-safe mug and a fork, mix together your flours and baking powder. You can spray your mug for nonstick before adding the dry ingredients if desired.

In a small bowl, whisk together the remaining ingredients (egg etc).

 Pour the wisked ingredients from the bowl into the mug and lightly blend together using your fork. Avoid lumps without over mixing. A good idea would be to tap the mug on the bottom to help the batter settle into the empty areas of the mug before baking. Mix enough so that you can get a ‘bread in a cup’ rather than an ‘egg in a cup’.

 Microwave on high for 30 seconds. Rotate the mug and then microwave for another 45 seconds- 1 minute or until the bread seems baked to the eye. 

Carefully remove the mug from the microwave and turn it upside down on a plate or cutting board. The bread should slip out easily. However, you may need to give a quick tap to help it out. 

Slice the bread to your desired thickness. This bread reminds me a lot of English muffins. However, it is not an English muffin.

 EAASY KETO LOW CARB MUG BREAD 

Prep Time 2 mins Cook Time 2 mins Total Time 4 mins

A quick an easy bread to make that is keto and low carb friendly

Ingredients

 Low carb flour alternative Carbalose- 2

 tablespoons . OR 1 tablespoon of coconut flour plus

 1 tablespoon of almond flour or other alternative

 flour is suggested. See other suggestions listed above. 

Baking powder- 1/2 teaspoon.

 Egg- 1. 

Oil- such as olive oil- 1 tablespoon.

 Seasonings- as desired.

 Optional- grated cheese- 1 tablespoon

Instructions 

Using a microwave-safe mug and a fork, mix together your flours and baking powder. You can spray your mug for nonstick before adding the dry ingredients if desired.

  In a small bowl, whisk together the remaining ingredients (egg etc).

 Pour the wisked ingredients from the bowl into the mug and lightly blend together using your fork. Avoid lumps without over mixing. A good idea would be to tap the mug on the bottom to help the batter settle into the empty areas of the mug before baking. Mix enough so that you can get a 'bread in a cup' rather than an 'egg in a cup'. 

Microwave on high for 30 seconds. Rotate the mug and then microwave for another 45 seconds- 1 minute or until the bread seems baked to the eye.

Carefully remove the mug from the microwave and turn it upside down on a plate or cutting board. The bread should slip out easily. However, you may need to give a quick tap to help it out. 

Slice the bread to your desired thickness. This bread reminds me a lot of English muffins. However, it is not an English muffin.

source:https://thesugarfreediva.com/keto-low-carb-mug-bread/

low carb sweet Cheese Danish

Dough
1 1/4 cup 2% mozzarella shredded cheese (140 grams)
6 tbsp Almond Flour (42 grams)
3 tbsp Coconut Flour (21 grams)
4 tbsp sugar equivalent (I used 5 tsp Truvia)
1/2 tsp baking powder
1/2 tsp vanilla
4 tbsp butter (omit if you are using a higher fat cheese but I implore you to use the 2% or part skim mozzarella cheese!)
1 egg (large)

Filling
6 oz cream cheese
1 tsp lemon juice
1/2 tsp vanilla extract
1/4 cup sugar equivalent
1 egg yolk
Frosting
3 tbsp powdered sweetener (3 tbsp truvia in a coffee grinder for 30 secs and then measure out 3 tbsp of the powdered.)
2 tbsp heavy cream
2 oz cream cheese
1/4 tsp vanilla extract
Instructions
Preheat oven to 400 degrees.

Filling

Soften cream cheese and combine with lemon juice, vanilla, and sweetener and egg yolk using a whisk or electric mixer. Set aside in the fridge until you are ready with the dough.

Dough

Measure out almond flour, coconut flour, and baking powder. Combine well with a whisk.
Melt 4 tbsp butter and add vanilla and sweetener. Stir.
Melt 1 1/4 cup shredded mozzarella cheese in the microwave (30% power for 2 minutes with a 1200 watt microwave).

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Combine all the ingredients and add an egg.
Stir until batter is combined and the cheese and dough are completely mixed. Use your hands or a spatula to press and fold the cheese and the batter together. Reheat for 10 seconds in the microwave. Press and fold some more until 99% of the dough is all one color. (Tip-this gets sticky and if you wet your hands a little it helps tremendously. The water from your hands will stop the stickiness on the outside of the dough making it very easy to roll out.)



Reheat dough for 10 seconds and roll out into a square the approximate length of a rolling pin and slice into four quarters with a pizza slicer.
Fold the corners into the center repeating with all four squares.
Pipe filling (or spoon it on top!) into the center of each danish.
Bake for 10-12 minutes. (Check on this at 10 minutes and make sure to remove it from the oven as soon as it has a deep golden brown color! Just slightly past 13 minutes and 2 of mine did get burnt. Definitely keep an eye on it.)

Frosting
Soften cream cheese in the microwave and add powdered sweetener, heavy cream and vanilla. Mix well with a whisk and pour into a ziploc bag. Cut a tiny hole in the corner and pipe onto each danish.

Special notes for working with this cheese dough

Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above. I also recommend using a regular shred for the cheese. Finely shredded cheese does not melt well and will be difficult to work with. For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving.
source /  http://www.uplateanyway.com/keto/cheese-danish-low-carb/

Secret Ingredient Easy Chocolate Mousse

Secret Ingredient Easy Chocolate Mousse Recipe (Low Carb, Keto) – Create your amazing and incredibly easy chocolate mousse! The secret ingredient creates a whipped mousse that’s secretly healthy. I bet you will not even be able to guess the secret ingredient!

I love sneaking avocados in recipes! Have you tried our dairy-free fudgicles? They are not low carb, but they can be easily adapted.



So what’s the secret ingredient? Any guesses? AVOCADOS!! Avocados are like gold around here, we hoard them and do not waste them! I didn’t want to add avocado to the title of this recipe because I knew you wouldn’t try it if it had avocados in it, my family at least wouldn’t. It also wasn’t my idea to add the avocado to the recipe in the first place until I noticed it HAD to be used soon.

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When hubby came through the door after work, I told him he had to try a spoonful of this easy chocolate mousse I just made. He tried it and LOVED it; of course, I didn’t tell him there was avocado in it. His response if I told him before he tried it, “Ewwww. That sounds weird and gross.” But it wasn’t. It was the most delicious dessert ever, in my opinion.

Instructions
Beat together the cream cheese until creamy and smooth using a handheld mixer in a medium mixing bowl. Slowly mix in the cocoa powder. Beat in the avocado and mix until creamy smooth, approximately 5 minutes.
Add the vanilla extract and sweetener and beat again until smooth, approximately 1-2 minutes.
In a separate mixing bowl, whip the heavy cream until stiff peaks form.
Place the whipped cream in the chocolate mixture and gently fold until it's incorporated.
Place the chocolate mousse in a piping bag and pipe into desired containers. Garnish with dark chocolate shavings.
Notes
*Please calculate your OWN nutrition information in a database using the brand names. I recommend My Fitness Pal. Each brand will be different and nutrition information can vary.
Nutrition Information
Serving size: ⅛th recipe Calories: 192 Fat: 17.7 g Saturated fat: 11.1 g Carbohydrates: 4.2 g Fiber: 0.9g Protein: 2.4 g

source =   https://www.galonamission.com/secret-ingredient-easy-chocolate-mousse/

low carb Cheesecake

The best low carb keto cheesecake recipe ever! The steps for how to make crustless cheesecake are surprisingly easy.

Indulging on this delicious beauty will surely help your appetite when your craving a little something sweet. There’s no guarantee that you’ll stay in ketosis, but I know I didn’t have a problem with this little slice of delight.

But just remember moderation is your friend, even if she tends to annoy you!


You may be wondering just how many ingredients go into making this keto cheesecake. Is it 10 or even more?  Nope! It actually takes half of that.

This is a very simple sugar free cheesecake recipe. The best part is that having it crustless not only knocks down the carbs but also the number of steps.

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Keto Cheesecake
All the flavors and creaminess you love about cheesecake but without all the carbs.

Ingredients
3 8 oz. packages of cream cheese
1 cup of Sweetener
1 teaspoons vanilla
1/3 cup sour cream
4 eggs

Instructions
Preheat oven to 350. Beat cream cheese until fluffy, about 3 minutes. Combine with sweetener, sour cream and vanilla extract, mixing for about 3 minutes.
Gently add eggs one at a time. beating until thick and creamy, about one minute after each egg.
Lightly grease the sides of a 9" springform pan and put the springform on a baking sheet. Pour in the filling. Bake for 40-45 minutes or until puffy and lightly brown around the edges.

Run knife around rim of pan to loosen cake. Let cool before removing rim. Cool for about 1-2 hours on wire rack. Cover, chill for at least 4 hours.

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Recipe Notes
NET CARBS: 3.31g

Nutrition Facts
Keto Cheesecake
Amount Per Serving
Calories 278 Calories from Fat 240
% Daily Value*
Total Fat 26.7g 41%
Total Carbohydrates 3.31g 1%
Protein 6.64g 13%
* Percent Daily Values are based on a 2000 calorie diet.
source/ https://the-lowcarb-diet.com/keto-cheesecake/