Double Chocolate Chip Coconut Keto Cookies I’m not going to lie, I created this recipe completely on a whim. I was craving initially craving Cast Iron Keto Blondies, but didn’t have all the ingredients handy, and a lot of coconut flour. As many of you, […]
Chocolate Lovers Keto-Friendly Cheesecake Cheesecake is one of my absolute favorite desserts, keto or otherwise . Creamy, tangy, and just a tiny bit salty, it just hits so many flavor notes, while not being overly sweet. My problem with most sweeteners is they just don’t […]
Cast Iron Chocolate Chip Keto/Paleo Blondie
Uhm, yum! Dessert time! Here is a recipe that can easily be modified whether you’re keto or paleo. I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes. The eating styles can be so similar I just think it’s great to have options available for all, especially since I’m trying out Paleo because of my post op life. Since my current lifestyle is paleo, I am listing paleo ingredients first, and then keto alternatives. If you are keto, paleo, low carb, or just looking for healthy recipes, please let me know! Anyways, more important things, like how amazing these chocolate chip blondies are.
I’m going to mostly let the picture speak for itself, but seriously, these were a huge hit. I am sometimes not a huge fan of copycat recipes because they can often leave much to be desired. But, these (and well, all my recipes, haha) are the exception to the rule. They’re soft, chewy, and just melt in your mouth. The best way to enjoy them is fresh out of the oven. By the way, these store well and are very easy to make. Oh yes!
- 1 & 1/2 c almond meal or almond flour
- 1 whole egg +1 yolk
- 1/4 C maple syrup
- 1/4 C coconut oil
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1 c Paleo chocolate chips
- sugar-free chocolate chips for keto
- very dark chocolate can also work
Preheat your oven to 350F.
In a 10 inch cast iron skillet (or similar size baking dish), coat a thin layer of coconut oil and set aside. Obviously, the bigger the skillet, the thinner the blondie, and visa versa. It just really depends on your preference.
Combine almond meal, baking soda, cinnamon and salt in a mixing bowl. Beat eggs, coconut oil, and vanilla and add to dry ingredients.
Then, once combined, mix in chocolate chips and spread in an even layer in cast iron pan.
Just bake for 25 mins, or until a toothpick comes out clean from the center.
Keto Paleo Mixed Berry Crumble As you most likely already know, I am trying out a Paleo diet, more specifically Whole 30. With that said, I am also trying to somewhat keep to a keto diet, so this recipe is appropriate for both diets, just swap […]
Blue Cheese Stuffed Buffalo-Style Meatballs- A great Alternative to Wings! I know, we all love our buffalo chicken wings, but if you just aren’t in the mood for wings, give these blue cheese buffalo-style meatballs a try! Many of you may have already had buffalo […]
So, ever since I tried my first bite of Halo Top Ice Cream, I have been a HUGE fan. I have tasted a many low carb ice cream and many of them just taste pretty bitter with a terrible aftertaste. Oh but when tasted that first heavenly bite of Halo Top I was in love. Until I saw the price tag. I know you get what you pay for, but getting a tiny pint of ice cream was just not economical for me at this time. My solution? Spend money on amazon and buy an ice cream maker instead, because that’s what I do. Yeap. Makes total sense right? I’ll eventually save like 20 bucks after you count the cost of the machine, and the ingredients. Genius.
In all actuality, this really will save me a fair amount of money because it makes a much larger batch of ice cream, and I can make froyo (is there such thing as a keto-friendly froyo?) and sorbet. For me, the only difficult part of keto was needing that sweet treat in the summer when it’s hot that only ice cream or sorbet could solve.
Anyways, here is a tasty ice cream recipe. It’s fairly easy, and you’ll feel 10x more legit for making your own ice cream; oh, and it’s only 1G net carb.
- 2 cups heavy cream
- 1 1/2 cups half n half
- 1/2 cup cocoa powder
- 1/2 cup Erythritol
- 4 large egg yolks
- 1/2 tsp vanilla extract
- 1/4 tsp Xanthan gum (Highly recommended, helps reduce iciness)
- If you don’t xanthan gum, you can use 2 tsp vodka
In a medium saucepan over medium heat, combine the heavy cream, 1 cup half n half, cocoa powder and sweetener. Whisk together until well combined and stir until mixture reaches 170F on an instant read thermometer, or some type of stove-top thermometer.
Whisk egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper (to slowly raise the temperature of) the yolks; otherwise the yolks will cook and you’ll have to restart. Slowly add tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 175F on thermometer and is thick enough to coat the back of a spoon.
Pour mixture into bowl, then cover and refrigerate for at least 3 hours.
Pour in Vodka (if using), and vanilla extract: Mixture will be VERY thick until these ingredients are whisked in.
Sprinkle surface with xanthan gum (again, if using), and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions (roughly 30 mins).
Once churned, you can serve immediately or you can pack in an air-tight container and freeze until a little firmer (1 to 2 hours).
It is only 1G net carb, but it is definitely a little steeper in calories, I will admit. It’s very rich, so you only need a tiny bit, but I’m definitely going to try to experiment and make a lower calories version soon!