Chocolate chip brownie cake flourless and keto

Well hello my new love...this cake was truly a surprise birth, oh my goodness, i had no idea it was going to turn out like this, what a delight!!! The ultimate decadent fudgy, chewy, a little crisp at the edges, a litte crunch from the chocolate chips, oh my, I plunged right in when it cooled down! Not only is this delicious, it is HEALTHY, yes it sure is, I go into it a little bit at the end/

This dessert has such few ingredients and it is super easy and fast to make.  Recipe below:

Preheat oven to 350 at the lowest rack.

In a nine inch pan, put parchment paper and grease up a little bit with avocado oil as it holds its heat well.  You could use ghee or butter.

In a small pan add 1/2 of a cup of dark chocolate pieces from a bar (that is pure dark chocolate with no additives including sugar) 1/4 of a cup of dark chocolate chips (again no additives including sugar) and 8 tablespoons of grass fed butter or ghee and place pan over a water bath (in a pan with water so it is not directly over flame) stirring occasionally until it melts together. You will notice the chocolate chips will not melt and that is how you want it.  Add 3 and 1/2 tablespoons of raw cacao powder.  Add a teaspoon of vanilla extract (Place to the side)

Take 3 eggs and the separate the yolks and the whites in two separate bowls.  Beat the whites with a fork until the soft peaks form (the white foam) and put to the side.  In your Mixer blend the 3 egg yolks with a 1/2 cup of Monk/erythritol sugar (i use the Lakanto brand) you can find it at Amazon, much cheaper than Whole Foods. I love the golden for baking instead of the white.  Mix this until smooth, and if you do not have a mixer, you will have to whisk it by hand for about 5 minutes until smooth.  Add the melted chocolate mixture a little at a time and add a couple of tablespoons of water to loosen it up.  Now add the egg whites slowly while mixing.  Pour this mixture in the greased, lined pan and put in oven for 27 minutes.  I took it right out and placed on my counter to cool completely, that is what gave it the slightly crunchy edges.  This can be kept out for 3-5 days if it lasts, it is soooo good!!!  or you can freeze it.  It goes great with ice cream which i will have to add the recipe as well.

• Raw Organic Cacao has over 40 times the antioxidants of blueberries. ...
• Highest Plant-Based Source of Iron. ...
• Full of Magnesium for a Healthy Heart & Brain. ...
• More Calcium Than Cow's Milk. ...
• A Natural Mood Elevator and Anti-Depressant.

Pizza with psyllium husk

Well yes, this is a truly low carb tasty pizza.  What I love about it is you can eat it and feel satisfied but not that crazy nasty full feeling you get from them other heavy high carb foods.  Some health coaches out there will tell me it's good to eat those grains and heavy carbs here and there, and I know I can, but the feeling I feel after eating so good, is not a feeling I like at all.  I would rather eat this way all of the time because there are alternatives, so why not!

If you saw my low carb buns, it is the same exact recipe, I just doubled it to make this gigantic pizza, but honestly I suggest either one of two things, separate the dough so you get two smaller pizzas, or really roll it out as thin as you can, it comes out so much better.  Also, we love our pizza thin and crisp, so we cook the dough extra long before the toppings go on.  It is really up to you, just take it out earlier if you don't or put it in extra time if you like it like we do.

Preheat the oven to 350 FIRST!

Boil enough water to give you 4 tablespoons.

In a bowl, mix the dry ingredients, 3/4 cup (packed tight in a measuring cup) of finely ground almond flour, 2 tablespoons of psyllium husk, 1 teaspoon baking powder, 1/2 teaspoon of himalayan salt, 1/2 teaspoon of garlic powder (optional), 1/2 teaspoon of caraway seeds (optional) set aside.

In another bowl, mix the wet ingredients, 1 egg, 2 egg whites, 1 tablespoon of apple cider vinegar (this helps it rise) lemon juice, or white vinegar, and 1 tablespoon of melted refined coconut oil (not the extra virgin or you will have a heavy coconut taste), butter, lard, or ghee.  

Pour the wet ingredients into the dry, and mix all together.  Slowly pour in the boiling water and continue mixing.  The dough will expand and become really thick as it absorbs the water.  You will want to roll the dough out, if you don't have a rolling pin, just use a water bottle that's not plastic, we used our stainless steel bottle.  

Spread the dough on a parchment paper lined sheet pan, and pop in the over for 50 minutes. Again, if you want them more soft and doughy then check it at 40 minutes and see.  Take it out and put any toppings you want on it.  Pop it back in for a good 10 minutes or longer if you like the extra cheese cooked more.  Enjoy!!

Delicious low carb buns

I will stop saying how this bread and that bread i made is my favorite because I feel as though as soon as I make a new bread recipe, I love it more than the last.  This one is really delicious and the texture is great.  It does not fall apart, it toasts great, it's awesome cold too, it makes great sandwiches and tastes like whole wheat bread to me.  This same recipe I used to make a pizza a few weeks ago and it was yummy as well.

If you ever made low carb bread before, you notice that they fall apart quiet easily, the psyllium husk really helps bind the ingredients together.  It acts like gluten, like a glue.  You can make these any shape you want.  I made bagels, buns, and pizza so far.  They were all delicious, so here is the recipe!

In psyllium husk recipes, you always want to mix the dry and wet ingredients separately, and then combine, also make sure you use that hot water to activate the psyllium husk and make it bulk up, this is what you want.  I also added caraway seeds to this which gives it the rye flavor we love, but you can either sub for your favorite seeds or just leave it plain.

Preheat the oven to 350 FIRST!

Boil enough water to give you 4 tablespoons.

In a bowl, mix the dry ingredients, 3/4 cup (packed tight in a measuring cup) of finely ground almond flour, 2 tablespoons of psyllium husk, 1 teaspoon baking powder, 1/2 teaspoon of himalayan salt, 1/2 teaspoon of garlic powder (optional), 1/2 teaspoon of caraway seeds (optional) set aside.

In another bowl, mix the wet ingredients, 1 egg, 2 egg whites, 1 tablespoon of apple cider vinegar (this helps it rise) lemon juice, or white vinegar, and 1 tablespoon of melted refined coconut oil (not the extra virgin or you will have a heavy coconut taste), butter, lard, or ghee. 

Pour the wet ingredients into the dry, and mix all together.  Slowly pour in the boiling water and continue mixing.  The dough will expand and become really thick as it absorbs the water.  You will want to then separate the dough into 5, and form 5 balls with your hands.  You will notice how sticky the dough is.

Spread the balls on a parchment paper lined sheet pan, and pop in the over for 40 minutes.  I have cooked them longer to get them overdone and they were good too, but I like them a bit soft inside and a little crisp on the outside so the 40 minute mark in my oven is perfect for my taste.  Also I kept my buns in the fridge for 5 days and they are fine, you can also freeze them and pull them out as needed.  I have doubled the recipe so I can have them anytime I want some.  I will post the pizza recipe in a separate post but just so you know it is the same ingredients.  Enjoy this low carb delicious healthy bread!!!