1 cup finely shredded zucchini (use the smallest blade on a cheese grater. It should look like a puree).
6 tablespoons butter, melted
2 tablespoons coconut oil, measured in melted state
1 large egg
2 t.s. honey
1 tablespoon pure vanilla extract
¾ cup almond flour
⅓ cup unsweetened cocoa powder (or ¼ cup if you don’t like them too rich)
1 teaspoon baking powder
¼ teaspoon sea salt
4 squares 90% chocolate cut into pieces/chunks
1. Preheat oven to 176°C | 350°F. Line a 8×8″ baking pan with baking?parchment paper, or lightly grease with oil spray. Set aside.
2. In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well combined. Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn’t be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.
3. Bake for 30 minutes or until the brownies spring back when gently touched. (If testing with a toothpick, they will be very moist in the centre BUT they do set and harden when removed from the oven.)
4. Allow to cool completely (about half an hour); cut into squares and chill to semi-set.
If storing at room temperature they’re best eaten within 2 days. If refrigerating, they last 3-4 days.
2 tablespoons coconut flour
¼ teaspoon baking powder
2 tablespoons natural peanut butter
1 ½ tablespoons melted coconut oil
1 ½ tablespoons maple syrup (or other liquid sweetener)
1 tablespoon coconut milk (or almond milk)
¼ teaspoon vanilla extract
optional: chocolate chips
In a small bowl whisk together coconut flour, and baking powder.
Add egg, peanut butter, coconut oil, maple syrup, coconut milk and vanilla and mix to combine Thoroughly.
Fill into a large mug and microwave on high for about 2 ½ minutes. Start checking at about 2 minutes. Let sit for a couple minutes before eating.
Optionally top with chocolate chips or crushed peanuts.
Here are some tips:
- Although you could prepare the batter right in the mug, to ensure even mixing, stir everything very well in a small bowl and then transfer to your mug.
- Using a straight-sided mug ensures the cake is cooked evenly. It should fit at least 12 fl.oz. (Or divide the batter into small tea cups for several small desserts.)
- Microwaves differ. These recipes all take about 2.5 minutes on high, but check at 2 minutes until you figure out your microwave’s sweet spot.
- Let the mug cakes cool for a couple minutes before you dig in. But you do want to enjoy them warm.
- Top the cakes to your hearts desire with whipped (coconut) cream, chocolate chips, nuts etc.
180g. greek yogurt
210g spelt whole flour
1/2 teaspoon baking powder
1 1/2 scoop vanilla protein powder
Handful frozen blueberries ( ~100g)
1. Blend yogurt, eggs, bananas.
2. Mix flour, baking flour, protein powder.
3. Mix together both mixtures.
4. Bake 190 C degrees. ~50 mins, or check with wooden stick.
150g. nut butter (I use peanut butter)
250ml coconut milk (use from can)
~5 scoops vanilla protein powder
1. Whisk coconut milk for about 2min.
2. Put protein powder and whisk for another 1 min.
3. Add nut butter and mix.
4. Then add oats and mix.
5. Put batter on baking sheet, put paper. Leave overnight in the fridge.
And here the last one recipe for today. When the weather is miserable, all I want is just cook and drink lots of tea 🙂
These crepes are very interesting taste… for me is still like sweet omelette :)). so for next time, I will try to make it little bit thinner.
For the crepes:
5 oz cream cheese, softened
1 tsp cinnamon
1 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.)
butter for frying
For the filling:
8 Tbsp butter, softened
1/3 cup granulated sugar substitute
1 Tbsp (or more) cinnamon
1.Blend all of the crepe ingredients (except the butter) together in a blender or magic bullet until smooth. Let the batter rest for 5 minutes.
2.Heat butter in a nonstick pan on medium heat until sizzling. Pour enough batter into the pan to form a 6 inch crepe. Cook for about 2 minutes, then flip and cook for an additional minute. Remove and stack on a warm plate. You should end up with about 8 crepes.
3.Meanwhile, mix your sweetener and cinnamon in a small bowl or baggie until combined. Stir half of the mixture into your softened butter until smooth.
4.To serve, spread 1 Tbsp of the butter mixture onto the center of your crepe. Roll up and sprinkle with about 1 tsp of additional sweetener/cinnamon mixture.
Original: egg crepes
A new flourless-keto-brownie recipe, which I found it today.
Very rich taste, maybe too oily for me.. but definitely will do it again..
100g melted butter
60g melted coconut oil (can be replaced with butter to make this totally coconut free)
60g unsweetened cocoa powder
½ tsp baking powder
2 tsp vanilla
120g cream cheese
3 tbs granulated stevia or sweetener of choice, to taste. ( I used honey)
Place all the ingredients in a mixing bowl and using a stick blender with the blade attachment, blend until smooth.
Pour into a lined square baking dish (21cm/8.5 inch).
Bake at 180C/350F for 20-25 minutes until cooked on the centre.
Slice into squares, rectangle bars or triangle wedges.
* To make sure this doesn’t taste eggy, you must use a really good dark unsweetened cacao powder and mix well.