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Tag: CHocolate
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Chocolate Avocado Truffles
Posted at 5:34 pm
Jul 14th -
No Churn Almond Chocolate Ice Cream
Posted at 11:51 pm
Jul 3rd
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Copycat Swiss Rolls
Posted at 8:17 pm
Jun 22ndSugar Free Copycat ‘Swiss Rolls’
These snack or dessert treats are as good or even better than the original. This is how to make Sugar Free Copycat ‘Swiss Rolls’
Course Dessert, Snack
Cuisine American
Keyword cake, chocolate, copycat, dessert, homemade, sugar free
Allow time for the steps in this recipe. Approx 2 hours
Servings 12
Ingredients
• 1 Cake see post for details
• 1/2 cup Butter softened
• 1 cup Sugar Free Powdered Sugar
• 1 cup Sugar Free Marshmallow Cream
• 1 tsp Vanilla Extract
• 1 Sugar Free Chocolate Ganache
Instructions
0. Prep your jelly roll baking sheets for nonstick. If using aluminum sheets, prep a sheet of parchment paper to line the sheets. Prep by greasing and dusting with flour or unsweetened cocoa powder. Prep two additional sheets of parchment as well by dusting (no matter which kind of a baking sheet you are using) and set those sheets aside.
0. Prepare the chocolate cake as desired in the instructions. Divide the batter in half and transfer to the prepped baking sheets. Baking times for the chocolate cake will probably be less so I suggest keeping an eye on the cakes and using a toothpick to test to see if it comes out clean.
0. Place the additional dusted parchment paper on to your work space. When the cakes are done baking, remove the cakes from the oven and flip each of the pans over on to the cocoa dusted parchment paper. One way to do this would be to place the prepped parchment paper face down on top of each cake. Then place a large cutting board on top of that and flip the cakes over. Next, peel the baked on parchment paper off of the cakes off of what is now the top of the cakes.
0. Give the cakes a ‘practice’ roll while they are still warm using the new parchment paper as your guide. Allow the cake to sit like that for at least 10 minutes and then unroll the cakes and allow the cakes to completely cool before going to the next step.
0. For the filling, whip or whisk together the sugar free marshmallow cream, with the butter, the sugar free powdered sugar, and the vanilla extract. Whip this until it is fluffy. When your cakes have completely cooled you can apply the marshmallow filling to the cakes, leaving between 3/4 to 1″ of the edges free of the filling. Roll up the cakes again and then cut off the edges that were were not coated with the filling.
0. Cover the cakes lightly with plastic wrap and place them in the refrigerator for at least 15 minutes.Meanwhile, you can prepare the ganache recipe from above. Remove the cakes from the refrigerator and coat your Swiss Rolls with the ganache. When the ganache hardens you can slice and serve your rolls.
Recipe Notes
Please see post for details.
As mentioned, You will need a chocolate cake to make this recipe.
I have several good ones that you can choose from. My Sugar Free Devil’s Food Cake Recipe, as well as are my Sugar Free Avocado Chocolate Cake and my Sugar Free Chocolate Pound Cake recipes.
Other needed recipes.
• Sugar Free Powdered Sugar
• Sugar Free Marshmallow Cream –
• Vanilla Extract- 1 teaspoon.
• Sugar Free Chocolate Ganache- 1
See my tips above concerning how to bake and roll your Swiss Roll. I will add a few reminders below as well. The process in making this is to bake a thin chocolate cake then top it with the cream before rolling the cake up. Then we will cover the rolled cake with chocolate ganache and cut into individual sections before eating it.
Because there are so many elements in this recipe, there is no nutritional information listed here.
Sugar Free Copycat ‘Swiss Rolls’ https://thesugarfreediva.com/sugar-free-copycat-swiss-rolls/ -
Keto Chocolate Cake Donuts
Posted at 10:54 am
Mar 8th
Ingredients
For Donuts
- 1/3 cup coconut flour
- 1/3 cup Swerve Sweetener
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup butter melted
- 1/2 tsp vanilla extract
- 6 tbsp brewed coffee or water coffee intensifies the chocolate flavour
Glaze:
- 1/4 cup powdered Swerve Sweetener
- 1 tbsp cocoa powder
- 1 tbsp heavy cream
- 1/4 tsp vanilla extract
- 1 1/2 to 2 tbsp water
Instructions
Donuts:
- Preheat the oven to 325F and grease a donut pan very well.
- In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
- Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
- Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.
Glaze:
- In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
- Add enough water until the glaze thins out and is of a “dippable” consistency, without being too watery.
- Dip the top of each donut into the glaze and let set, about 30 minutes.
Recipe Notes
How many donuts you get depends on the size of your donut pan. You will likely get 8 to 10 donuts.
A FEW TIPS ON MAKING COCONUT FLOUR DONUTS:
- Don’t skimp on the eggs! Coconut flour won’t rise without them. I have had no luck as yet making coconut flour baked goods without eggs.
- You really can’t substitute any other flour in this recipe.
- Grease your pan well. I think this USA Donut Pan works best. It’s so non-stick, the donuts practically fall right out!
Nutrition Facts
Amount Per Serving (1 donut) Calories 123Calories from Fat 83 % Daily Value*Total Fat 9.2g14%Total Carbohydrates 4.68g2% Dietary Fiber 2.67g11%Protein 4.43g9% * Percent Daily Values are based on a 2000 calorie diet. Recipe Carolyn
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Chocolate Almond Drops
Posted at 12:00 pm
Sep 20th
Ingredients
- 2 cups (12 ounces) semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 cup granola without raisins
- 1/2 cup sliced almonds
- 3 cups (18 ounces) miniature semisweet chocolate chips
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Chocolate Protein Pudding/ Recipe Share
Posted at 11:49 am
Sep 15th
Ingredients:
- 3 cups cauliflower florets, raw
- ½ cup fat-free milk
- 2 Tbsp. chocolate whey protein powder
- 1 Tbsp. unsweetened cocoa powder
- ½ tsp. vanilla extract
- 10 drops liquid stevia
- Pinch of salt
- 4 Tbsp. fat-free whipped cream
Directions:
- Steam cauliflower in a pot or in the microwave until very tender. Drain well.
- Add ingredients (except for whipped cream) to a blender and puree until smooth.
- Refrigerate for 2-3 hours.
- Divide into two bowls. Top each bowl with two tablespoons fat-free whipped cream and serve.
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Apple Spaghetti/ Recipe Share
Posted at 4:21 pm
Sep 12th
Apple Spaghetti
https://youtu.be/P9OkW6cWwVw?list=PLRPU06SD-l1EwxOt6R2-EGeDRuXWcPTp1
Prep Time: 15 minutes
Ingredients
- 2 Apples
- 1 lemon
- ½ carton strawberries
- ½ of a watermelon
- 1 piece of white chocolate bark
Instructions
- Spiralize 2 apples. Toss in the juice of half of a lemon to prevent browning.
- Rinse the strawberries and remove the stems. Add strawberries to a high power blender or food processor. Squeeze in the other half of the lemon and blend.
- Using a melon baller, create 5-10 balls of watermelon.
- Assemble your spaghetti by pouring strawberry sauce on top of the apple noodles. Add melon balls.
- Finely grate white chocolate bark on top of the spaghetti and enjoy!
Description
Think this is just ordinary spaghetti? Guess again! This simple 5 ingredient Apple Spaghetti is a fun and creative dessert that your whole family will love!
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Crackling Hot Cocoa/Recipe Share
Posted at 2:32 pm
Aug 30th
Ingredients
2/3 cup heavy whipping cream
4 ounces dark chocolate candy bar, chopped
1/2 cup 2% milk
3 tablespoons sugar
1 cinnamon stick (3 inches)
Cinnamon whiskey, optional
Heavy whipping cream, whipped
Additional cinnamon sticks, optional
Directions
In a small saucepan, heat the first five ingredients over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat. Discard cinnamon stick; if desired, stir in cinnamon whiskey. Pour into mugs; top with whipped cream. Serve with cinnamon sticks if desired.
Originally published as Landmark Hot Chocolate in Breakfast & Brunch 2016 Bookazine
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