Tag: CHocolate

Chocolate Pie

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Gluten Free Chocolate Cake

Best Gluten-Free Chocolate Cake
https://www.tasteofhome.com/recipes/best-gluten-free-chocolate-cake/

Ingredients

  • 2 cups gluten-free all-purpose baking flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 to 2 teaspoons instant espresso powder
  • 1/2 teaspoon xanthan gum
  • 1 cup boiling water
  • 1 cup unsweetened almond milk
  • 1 cup canola oil
  • 4 teaspoons vanilla extract
  • Confectioners’ sugar

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using gluten-free flour.
  • In a large bowl, whisk the first 10 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture.
  • Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners’ sugar before serving.
Nutrition Facts

1 slice: 310 calories, 17g fat (1g saturated fat), 0 cholesterol, 339mg sodium, 41g carbohydrate (26g sugars, 4g fiber), 3g protein. Originally published as Best Chocolate Cake in Fast Track 2019

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Copycat Swiss Rolls

Sugar 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/

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Keto Chocolate Cake Donuts

Keto Classic Chocolate Cake Donuts

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:

  1. Preheat the oven to 325F and grease a donut pan very well.
  2. 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.
  3. 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.
  4. 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:

  1. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
  2. Add enough water until the glaze thins out and is of a “dippable” consistency, without being too watery.
  3. 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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Categories: Keto Stuff

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Chocolate Almond Drops

Chocolate Almond Drops

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

Directions

  • In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour.
  • Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.
Nutrition Facts

1 cookie: 127 calories, 7g fat (4g saturated fat), 3mg cholesterol, 13mg sodium, 18g carbohydrate (15g sugars, 2g fiber), 2g protein.

Originally published as No Bake Chocolate Almond Drops in Ultimate Cookie Swap Bookazine 2017

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