I was a little sceptical about these at first, but after trying them I was instantly addicted. When I had my husband try them is only comment was “That’s sexy”, and this coming from someone who doesn’t care for chocolate. Needless to say, this is getting a spot at the front of my goodies recipe list. Find the original recipe HERE.
- 4 Eggs
- 1/4 cup melted butter
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- 20 drops (or 1 dropper full) Sweetleaf Chocolate Stevia
- 1/4 cup Pyure Organic granulated sweetener
- 1/2 tsp Baking Powder
- Pinch of real salt
- 8 oz softened cream cheese
- 1 Large Egg
- 1 TBS Pyure Organic granulated sweetener
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees F.
- Grease an 8×8 pan.
- Whisk together eggs, melted butter and sour cream. Add vanilla, sweeteners, baking powder and salt. Mix until totally combined.
- In a separate bowl, mix together cheesecake ingredients until smooth.
- Pour brownie batter into 8×8 greased pan.
- Gently pour cheesecake batter as evenly as possible over the top of the brownie mix. (Cheesecake will sink some, that’s okay.)
- With a toothpick or knife swirl the cheesecake throughout the brownie mix.
- Bake for 30-35 minutes.
- Allow to cool completely before slicing.
This recipe is so good! The best one I have tried so far. The original recipe was for blueberry muffins, but the base works well for other flavors. I forgot I had this recipe until the other day when I was craving Costco muffins. They might not be as big, but the definitely satisfied my want for a good blueberry and chocolate, chocolate chip muffins. Also, I think the blueberry version would be really good with a streusel topping.
- 8oz cream cheese, softened at room temperature
- 3/4 cup butter, softened at room temperature
- 8 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup Xylitol or Erythritol (or 2 TBS Pyure Stevia and Erythritol blend)
- 20 drops English Toffee Stevia
- 1 cup coconut flour
- 1 tsp baking soda
- 1-1 1/2 cups fresh blueberries
For half chocolate
- 2 TBS unsweetened cocoa powder
- 20 drops chocolate stevia*
- 1-1 1/2 cup dark chocolate chips (I like Lilly’s)
*(Can sweeten to taste with a granulated sweetener)
- Preheat oven to 350
- Cream together cream cheese and butter, add sweeteners and vanilla. Slowly beat in eggs one at a time.
- In a separate bowl whisk together coconut flour and baking soda.
- Combine the wet and dry until everything is incorporated
- Add blueberries, or, divide the batter in half.
- Add blueberries to one half and the cocoa powder, extra sweetener and chocolate chips to the other half.
- Bake in a medium muffin tin (well greased or with paper liners) for 25-30 minutes or until a toothpick comes out clean.
Store in the refrigerator or freeze.
Another Pinterest find and grain free loaf experiment number 2. This one so far is my favorite. I baked it longer than the original recipe said to give it a nice crust and it was perfectly crunchy. I also added about 1 TBS worth of raw honey, just because I like the flavor and touch of sweetness it adds. Another change I made was excluding the whole flaxseeds, just because I don’t care for seeds in my bread.
For the orginal recipe head over to keyingredient.com or click HERE.
Here is the recipe with my personal alterations.
Almond Meal and Flaxseed Loaf
- 2 cups almond meal
- 1/3 & 1 TBS flaxseed meal
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1/2 cup tapioca starch or arrowroot powder
- 6 TBS meltes butter
- 4 eggs, lightly beaten
- 1 tsp apple cider vinegar
- 1 TBS honey
- 1/2 cup plain Greek yogurt
- Preheat oven to 350°F
- Line or grease medium sized loaf pan
- Mix dry ingredients until well combined
- Blend wet ingredients until well combined
- Add 1/3 of dry to wet and mix well. Continue until all the wet and dry and well combined
- Pour mixture into loaf pan, smooth out to make sure it is distributed evenly
- Bake for 35-40 minutes until golden brown and a tester comes out clean
This recipe is so creamy and rich! I found the original recipe HERE, but I ran into a problem freezing in as it was REALLY thick and a little grainy because of the cashews (even so, it tasted SO GOOD). I changed the sweetener in my version to make it sugar free, I also did not add the espresso powder, since my two year old would be enjoying this with us. Here is my sugar free, altered thickener, so espresso version.
Creamy, Dairy Free Chocolate Ice Cream
- 1 cup Coconut Cream
- 1/2 cup Coconut Milk
- 1/4 cup Pyure Organic Stevia blend
- 1 dropper full Liquid Chocolate Stevia
- 2 TBS unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1-2 oz dark chocolate (depending on how rich you want it)
- 1/8 tsp Sea Salt
- 1/4 tsp Xanthan Gum
Combine Cream, milk, stevia blend, stevia liquid, cocoa, extracts, and Sea Salt and Xanthan Gum in a high powered food processor. Blend until well combined.
Pour into sauce pan and slowly heat until it reaches a light scold. Add dark chocolate, stirring constantly until the chocolate melts and is totally incorporated (no chocolate specks, one solid color).
Allow to cool, then pour into ice cream machine and churn according to manufactures instructions.
Store in an airtight container. (Once stored for a long period in the freezer, it will need a few minutes to thaw to make it scoop-able.)
I was craving a warm roll with honey so I decided to try out these Paleo Dinner Rolls from Paleo Spirit. They are amazing! Crusty on the outside, doughy in the middle. They hit the spot perfectly.
The first time I made them I followed the original recipe and they were good, then I followed a tip from this blog and (plus made a couple changes of my own) and they were even better.
Here is the recipe I used with the tip and my own changes. Enjoy! I want to try making garlic and/or herb rolls with this next and try pull-a-part rolls. Oh the possibilities.
1 cup tapioca starch (or arrowroot powder)
1/2 coconut flour
1/2 tsp salt
1/2 cup warm water
1/2 cup oil (liquid)(ex. olive, avocado, safflower)
1 large egg
1/2 tsp apple cider vinegar (optional: for a “sourdough” taste.)
- Preheat oven to 360ºF
- Mix the dry ingredients with HALF the coconut flour
- Mix the wet
- Combine the wet and dry ingredients, slowly added the rest of the coconut flour until you have a wet but non sticky dough.
- Roll dough balls into desired shape and size (they will not rise in the oven) and place on a parchment papered baking pan.
- Bake for 25-35 minutes until the start to turn golden brown.
(Note: Try an egg wash before baking for well browned rolls, or brushing with butter or coconut oil as soon as they come out of the oven.)
I recommend storing in a sealed bag or container. If it’s more than a couple of days I also recommend storing them in the fridge.
The outside did soften after being stored in a bag overnight, but the inside was still doughy and the rolls themselves were still very moist.
These are so yummy. Perfect for breakfast or a snack. My daughter loves them and they are very easy to make.
These are delicious with added chocolate chips are any nut of choice.
3/4 cup almond flour
1/4 cup coconut flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon (optional)
2 TBS melted coconut oil
2 large eggs
1 tsp vanilla extract
1/4 cup maple syrup (for zero glycemic use 1-2 droppers of SweetLeaf English Toffee Stevia)
2 very ripe mashed bananas
Preheat oven to 350 and prepare a muffin tin with cupcake papers.
Mix together dry ingredients and set aside.
Mix together wet ingredients until smooth.
Add dry to wet and mix until well combined.
Divide into 12 muffin cup tin (about an ice cream scoop worth).
Bake for 20-25 minutes until tops are just browning and a cake tester comes out clean.
Yields 12 medium muffins.
This makes a great loaf of banana bread too! Just bake in a bread pan for 45-55 minutes.