Recipe type: Cake, Dessert
Cuisine: LCHF, Low Carb, Wheat Free, Sugar Free, Gluten Free, Primal
300g /10.5 oz dark 75% chocolate
175g / 6 oz butter
2 tsp vanilla extract
6 tbs double cream
4 tsp granulated stevia (optional) or sweetener of choice to taste
Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
In another bowl beat the eggs, cream and stevia together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
Bake at 180C/ 350F
Serving size: 1 slice Calories: 237 Fat: 19.7g Carbohydrates: 12.1g Sugar: 11.2g Protein: 3.9g
1/3 cup of coconut flour
6 oz sharp cheddar cheese
1/3 cup butter, melted (1 tablespoon reserved for brushing after)
1 teaspoon of garlic powder
1 teaspoon of chopped green onion
1/4 teaspoon baking powder
pinch of salt and pepper
Preheat oven to 400 degrees F.
In a mixing bowl, combine coconut flour, baking powder, garlic powder, salt and pepper.
In a separate bowl, whisk together eggs and butter until evenly distributed.
Slowly incorporate the wet ingredients into the dry and mix until there are no lumps.
Fold in the cheese and green onion.
Drop spoonfuls of the batter onto a greased cookie sheet.
Bake for about 13 minutes until the edges of the biscuits are brown and the tops are golden.
Brush top with additional melted butter out of the oven.
Cool for at least a half hour. These will get even more dense if they are left on the counter for a couple of hours.
Serving size: 1/2 cup
Saturated fat: 16.7g
Prep time: 10 mins Total time: 10 mins
8 ounces mascarpone cheese or cream cheese
1/4 cup lemon juice or 2 lemons
1 cup heavy cream
1/2-1 teaspoon l emon liquid stevia
1/8 teaspoon salt
Add cream cheese and lemon juice to a stand mixer and blend until smooth.
Add heavy cream and the rest of the ingredients and blend until whipped.
Taste and adjust sweetener if needed.
Pipe into serving glasses and sprinkle on lemon zest if desired.
Keep refrigerated until ready to serve