Low Carb Chocolate Kisses

I found this recipe on Pinterest but decided that what they had wasn't chocolatey enough for my taste and not quite sweet enough. I want them to taste like a chocolate kiss and look more like one also. So I added more cocoa powder to the mix and also some stevia. Here is my recipe:

Whip and set aside

 1 C Heavy Whipping Cream

Then cream

6 oz cream cheese

Add

1/8 C Heavy Whipping Cream

1/8 C Water

Combine 

1 tsp. Cocoa Powder

1/2 packet of Stevia (enough to be the equivalent of 1tsp. Sugar)

1 pkg of sugar free chocolate pudding

Add this to the cream cheese mixture and mix well.

Fold the now chocolate mixture into the whipped cream.

After that I put it all in a gallon plastic bag and cut off the corner and squeezed out little chocolate kisses onto parchment paper. Experts can use their pastry bags, I have also seen them made into stars. I'm all about getting this done easy and quick. Pop them into the freezer and wait until they are frozen solid. Transfer them into an airtight container and whenever you are feeling like you need chocolate, pop one of these into your mouth and enjoy!

I was going for the chocolate kiss look but they may look,like something else instead.;)

This probably has .2 carbs per kiss.

Low Carb Brownies

My job has done a number on my hips! I started working full time last fall. I tried to stay true to the diet but I slipped a number of times. I stopped exercising daily and found it difficult to have time to cook the low carb food that I needed. Yikes!

Here is my plan.....

Go back on the low carb diet, exercise daily and relax for a few days. I have so many planned projects that I can only relax for this week, then re-do the wood floors, clean out the basement so we can put away the food storage, clean about five cars so Spike can sell them, go on a family reunion, get the kiddo to basketball camp, oh yes...keep working about ten hours a week for a continuing education summer program.

Jacob thought today would be a great day to make brownies from scratch. Great idea for Father's Day. Not a good idea for my new low carb commitment. So I modified my recipe into a low carb brownie treat.

Here is what you need.

2 eggs

1 cup almond flour

1/2 cup truvia baking blend which has 47 carbs per 1/2 cup. Next time use pure stevia in the amount recommended.

1 tsp. vanilla

2 tablespoons cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

I cooked this at 350 degrees for 35 minutes. 

I can usually eat a whole pan of brownies by myself but eating two of these made me full. Again, mark this up as a positive for low carb baking!

Chocolate Frosty

I made some modifications to a Wendy's low calorie frosty that is absolutely delicious. This is perfect for an afternoon snack especially in the summertime when everyone else is having a milk shake or ice cream.

2 C crushed ice

1 tsp. vanilla

1/4 C whipping cream

3/4 C water

3 Tbl. Dry sugar free chocolate pudding mix

Throw these ingredients together in a blender and let her rip. you may have to adjust the water for your desired thickness. Enjoy! I am right now!

Mug Cake

2tbs almond flour,
1 tbs cocoa,
1 tbs coconut oil or butter softened,
1 tbs Splenda.
1 egg,
1.5tbs half and half..
Mix until smooth,
microwave in a mug for 90 seconds!

You can top this with Lite Whipped topping or make your own Cream Cheese Chocolate Frosting.

Chocolate Roll Cake

I got online and found a flourless recipe for a chocolate roll cake. I figured if I substituted the Sugar it called for with Splenda and the chocolate chips with splenda and cocoa powder and butter, then all would be well.

It is better than I ever hoped for. Now I can have my chocolate fix without any added carbs, except for the little bit of carbs in the Lite Whipped Topping.

Here is the recipe if anyone wants to make it. My boys even liked this better than the Brownies that I made them.

No Carb No flour No sugar Chocolate Cake

For Cake Layer

6 oz chocolate chips (Substitute ¼ C butter, 6 T Cocoa powder & 6 T Splenda)

4 tablespoons water

6 large eggs, separated and at room temperature

2/3 C Sugar (substitute 2/3 C Splenda)

¼ tsp. salt

1 Table spoons Cocoa Powder

Filling

Lite Whipped Topping (this has 1 carb per Tablespoon)

Make Cake Layer: Preheat over to 350. Oil a 15 X 10 shallow baking pan and line bottom lengthwise with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.

Melt butter with water and then add the 6 Tablespoons of cocoa powder and 6 Tablespoons of Splenda. Stir until smooth.

Beat yolks, 1/3 C Splenda and salt in a large bowl with an electric mixer until thick and pale. Fold in warm chocolate mixture until blended. Beat whites with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 C Splenda and beat until whites just hold stiff peaks. Fold on third of whites into melted chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes. Transfer pan to a rack. Cover top with 2 layers of damp paper towlels and let stand 5 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.

Sift about 1 tablespoon cocoa powder or splenda generously over the top of cake layer and overlap 2 layers of wax paper lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. (Don’t worry if the cake layer breaks; it will hold together when rolled.)

Spread Lite whipped topping evenly over the cake. Put a long platter next to a long side of the cake. Using wax paper as an aid, roll up cake jelly roll-style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake. The cake might crack but will still hold together.