Tag: Chocolate

Bittersweet Chocolate Sauce

Bittersweet Chocolate Sauce

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Chocolate sauce! Every baker and home chef needs an outstanding recipe for chocolate sauce. Chocolate sauce goes on everything from ice cream to fruit and beyond. Its limits are only bound by your creativity in using it.

This recipe is fairly straight forward. It makes a thick rich sauce that is flavorful enough on its own but layers nicely with additional flavorings as well.

Don’t forget to check out some of my favorite flavor enhancers below.

Bittersweet Chocolate Sauce
 
Author: 
Nutrition Information
  • Serves: 8 Servings
  • Serving size: About 2 Tbsp
  • Calories: 110
  • Fat: 9.8g
  • Carbohydrates: 9.2g
  • Fiber: 7.5g
  • Protein: 2g
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Ingredients
  • 2 oz unsweetened chocolate
  • 1 oz sugar-free chocolate
  • 6 tbsp canned coconut milk
  • 2 tbsp xylitol
  • 1 tbsp erythritol
  • Pinch pure powdered stevia
  • 2 tbsp unsalted butter
  • 1 tsp vanilla
Instructions
  1. Finely chop the chocolates and place them in a medium bowl.
  2. Place the coconut milk, xylitol, erythritol, and stevia in a sauce pan over low heat. Stir continuously until the mixture just begins to bubble around the outside of the pan. Remove from heat and pour over the chocolate and let sit for a few minutes to allow the chocolate to melt then whisk to blend. Add the butter and stir until melted. Add the vanilla or other flavorings, stir into a smooth mixture and adjust flavor if necessary.
  3. Refrigerate for up to 2 weeks and serve warm by gently reheating. Makes 1 cup. Each serving is about 2 Tbsp.
Notes
Net Carbs : 1.7g
sugarOH: 6.3
 

Here are some of my favorite flavor additions:

Optional Flavorings:

  • ½ tbsp rum
  • ¼ tsp instant coffee or espresso powder
  • ¼ tsp cinnamon
  • ½ tsp raspberry extract
  • ½ tsp orange extract

But it doesn’t end there. As you may know, I also love essential oils and being that this recipe is rich in healthy fat it offers a great base to add essential oils. A couple drops of lavender served over blueberries is divine. Adding basil and serving with fresh strawberries highlights their sweetness with the green notes from the basil with the bitterness of the chocolate. Go lightly, it is easy to add to much essential oil. I hope you enjoy!

 

Chocolate Candy Cane Cupcakes

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It’s the holiday season.  The perfect time to enjoy holiday sweets without added sugar!  Tempted by sugar-filled cupcakes you see at your local store?  Try making these instead to satisfy your sweet tooth without the ups and downs of sugar.  Sugar free candy canes can be found online but in this recipe I have used starlight mints which can be found more easily in a lot of drug stores or some grocery stores in the diabetic section.

Chocolate Candy Cane Cupcakes
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1
  • Calories: 287
  • Fat: 25.8g
  • Carbohydrates: 30.2g
  • Fiber: 27.3g
  • Protein: 4.8g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • Cupcakes
  • 3 eggs
  • 3 tbsp coconut milk
  • ¼ cup erythritol
  • Pinch of stevia
  • 1 tsp vanilla
  • 3 Tbsp coconut oil, melted
  • ¼ cup coconut flour
  • 2 Tbsp Dutch process cocoa powder
  • ½ tsp cinnamon (optional)
  • ¼ tsp baking powder
  • ¼ tsp salt
  • Frosting
  • ½ cup unsalted butter
  • ¼ cup erythritol, powder 1st
  • ¼ cup xylitol, powder 1st
  • Pinch pure powdered stevia
  • 2 tsp vanilla
  • 1 tbsp coconut milk
  • Pinch of salt or to taste
  • 10 sugar free starlight mints
Instructions
  1. Preheat oven to 375°F. Prepare a muffin tin with 6 paper liners. Set aside.
  2. In a medium bowl, whisk the eggs with the coconut milk, erythritol, stevia, vanilla, and melted coconut oil. Set aside.
  3. In a small bowl whisk together the coconut flour, cocoa powder, cinnamon, baking powder, and salt. Add to egg mixture and whisk until fully incorporated.
  4. Divide into baking cups and bake for 15-18 minutes or until fully set in the center. Remove from oven and cool in the pan on a wire rack.
  5. Make Frosting: Powder the xylitol and erythritol in a blender until very fine, then measure and add to a bowl with the butter beating with an electric mixer for several minutes until creamy and the sweeteners are no longer grainy.
  6. Add the coconut milk and vanilla beating until smooth and well combined. Add additional coconut milk if a lighter consistency is desired. Adjust for sweetness by adding a pinch of stevia if desired. Also a drop of peppermint essential oil can be used to flavor the frosting. Frost the cupcakes using a piping bag or by hand. Crush the mints in a plastic bag and pour into a bowl. Dip the cupcakes frosting side down into the crushed mints or sprinkle them on top.
Notes
Net Carbs: 2.8g
SugarOH: 24g
 

Spiced Pumpkin Chocolate Bark

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Do you shop at Trader Joe’s?  Do you find it annoying that everything looks and sounds so appealing… but you are watching out for added sugars and trying to be healthier about your choices.  Welcome to my world.  BUT I saw this pumpkin granola bark on the shelf there and thought to myself… I need to make this today.  So I did.  I hope you love it as much as I do.  No guilt, no worries, easy and so so worth it!

Spiced Pumpkin Chocolate Bark
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 1 piece
  • Calories: 111
  • Fat: 10.1g
  • Carbohydrates: 14.4g
  • Fiber: 11.2g
  • Protein: 2.3g
Prep time: 
Cook time: 
Total time: 
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Ingredients
Instructions
  1. Melt chocolate in a microwave safe bowl at 30 second intervals.
  2. Spread chocolate onto the bottom of an 8x8-inch pan using an offset spatula.
  3. Sprinkle granola over the melted chocolate and gently press it in so that it adheres to the chocolate. Set aside for an hour or place in the refrigerator to quickly cool and harden.
  4. Once hardened score into 10 pieces and store in the refrigerator for up to 2 weeks. Do not freeze.
Notes
Net Carbs = 3.2g
SugarOH = 5g
 

Banana Chocolate Protein Muffins

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Banana Chocolate Protein Muffins
 
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Nutrition Information
  • Serves: 11
  • Serving size: 1
  • Calories: 134
  • Fat: 9.5g
  • Carbohydrates: 11.2g
  • Fiber: 5.5g
  • Protein: 6.4g
Prep time: 
Cook time: 
Total time: 
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Chocolate and Bananas? Bananas are often not considered to be a good choice when living a sugar free lifestyle. However, this is the case mostly because they are high in sugar and easy to over eat because they are convenient (easy to throw into a workout bag) and are known as healthy. The key is to only eat a small amount. These muffins are the perfect solution to get in just the right amount of probiotic loving banana without the blood sugar impact. Did I mention they are delicious too?!
Ingredients
  • ¼ cup coconut oil, melted
  • 3 eggs
  • 3 tbsp erythritol (Swerve or Lankanto - brown also work beautifully)
  • 1 tsp vanilla
  • 1 cup mashed banana
  • ½ cup almond flour
  • ¼ cup unsweetened cocoa powder
  • 4 tbsp whey protein powder
  • 4 tbsp hydrolyzed gelatin powder
  • 2 tbsp coconut flour
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅓ tsp salt
Instructions
  1. Preheat oven to 350°F. Place 11 muffin liners in a muffin tin and set aside.
  2. Whisk together the melted coconut oil, eggs, erythritol and vanilla. Add in the mashed banana mixing to combine.
  3. In a small bowl whisk together the almond flour, cocoa powder, whey protein powder, gelatin, coconut flour, cinnamon, baking powder, baking soda and salt to break up clumps.
  4. Add the dry ingredients to the wet ingredients blending to fully combine. Scoop into 11 muffin liners and bake 20-23 minutes until puffed and set in the centers. Set aside on a rack to cool in the pan. Makes 11 muffins.
Notes
Net Carbs: 5.7g
SugarOH: 2.2g
 

 

Matcha White Chocolate Latte

Matcha White Chocolate Latte

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Matcha White Chocolate Latte
 
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Nutrition Information
  • Serves: 1
  • Serving size: 1
  • Calories: 235
  • Fat: 23.3g
  • Carbohydrates: 8.4g
  • Fiber: 5.5g
  • Protein: 0.9g
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Ingredients
  • 1 cup unsweetened coconut milk
  • 1.5 oz Matcha White Chocolates (see recipe on site, you will need 5 pieces)
  • Cinnamon and additional Matcha green tea powder if desired.
Instructions
  1. Place Matcha White Chocolates in a mug.
  2. Heat coconut milk until boiling and pour over the chocolate. Allow to sit for 5-7 minutes then gently stir until fully dissolved then add the vanilla. Add additional matcha powder for a stronger flavor and sweeten more with a small amount of stevia if desired.
  3. Sprinkle with cinnamon and enjoy!
Notes
Net Carbs: 2.9g
SugarOH: 4.5g