CHOCOLATE COCONUT MILK PUDDING

Creamy keto chocolate pudding made with coconut milk. This delicious sugar-free pudding takes only 20 minutes to make and is totally dairy-free. A wonderful low carb dessert the whole family loves. Updated recipe!

CHOCOLATE COCONUT MILK PUDDING 2
CHOCOLATE COCONUT MILK PUDDING 2

HOW TO MAKE COCONUT MILK PUDDING

  1. Use full fat coconut milk. For one thing, this is a keto diet and that fat is healthy stuff! And for another, the thicker version will help the pudding set properly.
  2. Use coconut milk that contains a bit of guar gum, which will also help your keto pudding set properly.
  3. Bring your coconut milk to a full simmer. You don’t necessarily want it to boil but you want it to simmer strongly before moving to the next step.
  4. Properly temper your egg yolks. What does this mean? It’s the process of slowly adding hot liquid to the yolks as you whisk, to bring them up to temperature. This helps ensure that they don’t curdle when you add them back into the pan with the rest of the liquid.
  5. Use good cocoa powder.Have some chopped chocolate in this recipe but just cocoa powder works best. Choose a good quality brand.
  6. Yes, the additional xanthan gum is still necessary to make it thicken up properly.
CHOCOLATE COCONUT MILK PUDDING 3
CHOCOLATE COCONUT MILK PUDDING 3

CHOCOLATE COCONUT MILK PUDDING

Prep Time

2 mins

Cook Time

15 mins

Total Time

17 mins 

Chill Time

2 hrs

Servings

Calories
 
228
 

Creamy keto chocolate pudding made with coconut milk. This delicious sugar-free pudding takes only 20 minutes to make and is totally dairy-free. A wonderful low carb dessert the whole family loves. 

Ingredients

  • 1 13.5- oz full fat coconut milk
  • 1/3 cup Swerve Sweetener
  • 3 large egg yolks
  • 1/4 tsp xanthan gum
  • 1/3 cup cocoa powder
  • 3 tbsp coconut oil OR 3 tbsp butter
  • 1/2 tsp vanilla extract

Instructions

  1. In a medium saucepan over medium heat, combine the coconut milk and Swerve. Bring to a simmer, stirring occasionally.
  2. In a medium bowl, whisk the egg yolks until smooth.  Slowly add 1/2 cup of the hot coconut milk mixture into the egg yolks, whisking continuously.  
  3. Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously. Stir in cocoa powder and cook until mixture thickens, about 3 to 4 minutes.
  4. Remove from heat and stir in the coconut oil and vanilla extract until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.
  5. Garnish with lightly sweetened coconut whipped cream, some berries, or some macadamia nuts.

Nutritional Information

Amount Per Serving (1 serving = 1/6th of recipe)

Calories 228 Calories from Fat 203% Daily Value*Fat 22.6 g 35%Carbohydrates 4.9 g 2%Fiber 1.8 g 7%Protein 3.6 g 7%

* Percent Daily Values are based on a 2000 calorie diet.

CHOCOLATE COCONUT MILK PUDDING 4
CHOCOLATE COCONUT MILK PUDDING 4

CHICKEN VINDALOO

· About 8 minutes to read this article.

Make an authentic Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It’s easy to make, keto and gluten-free!

CHICKEN VINDALOO
CHICKEN VINDALOO

IS CHICKEN VINDALOO SPICY?

If you aren’t familiar with Chicken Vindaloo, it’s a crazy delicious Indian curry dish. It’s absolutely bursting with flavor and it’s definitely an Indian food staple. It is a traditionally spicey dish, but since you’re making it at home you can control just how spicy it is.

The beauty of this homemade Vindaloo is you can adjust the heat to your liking. Personally, I like heat to be in balance with other flavors. In this Chicken Vindaloo recipe, you should taste spice, heat, and a hint of tartness in the back. All the flavors should be in balance, without one taking over another

Accidentally make yours too spicy? No big deal. You can cool your tongue and keep the dish low carb with my Home Made Naan Bread

Now let’s get to cooking…

HOW TO MAKE AUTHENTIC CHICKEN VINDALOO IN THE INSTANT POT

The main issue with making Chicken Vindaloo is you have to brown aromatics first and then grind them together. I wanted a way to not have to do that. Not only does it take a while, but your house also smells of the browning and I don’t always love that.

A quick tip! use a paper bowl in the microwave for some of this prep work. Not only it reduce the dishes I had to wash, but my pressure cooker was also free for other things while the aromatics cooked.

1. In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.

chicken vindaloo 2
chicken vindaloo 2

2. Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.

chicken vindaloo 3
chicken vindaloo 3

3. Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.

chicken vindaloo 4
chicken vindaloo 4

4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.

chicken vindaloo 5
chicken vindaloo 5

5. Pour the chicken and marinade into your Instant Pot.

chicken vindaloo 6
chicken vindaloo 6

6. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

chicken vindaloo 7
chicken vindaloo 7

WHY IS VINDALOO CALLED VINDALOO?

Vindaloo (which is also commonly spelled Vindalu) comes from India–via Portugal. The story goes that this is how the Portuguese soldiers who came into Goa preserved meat. Typically, they used wine or wine vinegar, garlic and chilis, all of which help preserve meat in hot climates.

So “carne de vinha d’alhos” got distorted to Vindaloo, and now the world has a great, spicy, piquant dish that you can make to burn off the roof of your mouth. Just kidding!

WHAT DOES CHICKEN VINDALOO TASTE LIKE?

People think every Vindaloo has to be” blow the roof of your head off” spicy, but that’s not actually true. In the old days, people used a lot of cayenne, not just as a taste preference, but also because it helped preserve the meat. You do not need to make Vindaloo super spicy–unless you WANT to.

It’s the same story with the vinegar. An erstwhile preservative, now you can adjust it according to your taste preferences.

What you want in a good Vindaloo, in my opinion, is a good balance of heat, sour, and umami. So you should have a HINT of vinegar come through–but not an overpowering vinegary taste. You’re not trying to make salad dressing here after all 🙂

WHAT IS IN CHICKEN VINDALOO SAUCE?

Chicken Vindaloo Sauce is slightly smokey, spicy, and tangy. You will need garlic, ginger, white vinegar, tomato, salt, garam masala, smoked paprika, cayenne pepper, coriander, cumin, and lastly, turmeric, added separately.

This may not be like the super-thick restaurant sauces which are created with filler vegetables. It makes a thinner, more flavorful sauce than what you may have been served, but this is actually a more authentic version.

If you want a thicker version, I’d add a few potatoes chopped small, which can then disintegrate into the sauce once lightly mashed.

Do not use cornstarch! Not only is that not traditional, but it is also less flavorful than a chicken vindaloo thickened with potatoes or other cooked vegetables.

HOW DO I MAKE A LAMB OR PORK VINDALOO?

For a Lamb Vindaloo curry, I would suggest cubing leg of lamb. Those cubes will cook under pressure in about 10 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure. 

For a Pork Vindaloo, use cubed pork shoulder. Once again, if you make bite-size cubes, you should cook under pressure in about 15 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure. 

CAN YOU MAKE CHICKEN VINDALOO WITH POTATOES?

Short answer, yes. You can make chicken vindaloo with potatoes. And many people do. I mean, carbs and Indian cuisine traditionally go hand in hand. Since I can’t eat carb-heavy foods after my sleeve surgery, my version of the recipe doesn’t include them.

TIPS AND TRICKS FOR MAKING CHICKEN VINDALOO

  • You can make a Pork Vindaloo by using pork shoulder cut into 2-inch cubes. Cook in the Instant Pot for 15 minutes and allow to NPR (natural pressure release) for 10 minutes.
  • You can make a Lamb Vindaloo by using leg of lamb cut into 2-inch cubes. Cook in the Instant Pot for 10 minutes and allow to NPR (natural pressure release) for 10 minutes.
  • This Chicken Vindaloo curry Recipe is the perfect make-ahead dish. You could make the sauce in the morning and marinate the chicken. At dinner time, all you would have to do is cook the chicken in the Instant Pot!
  • You can customize how spicy the Chicken Vindaloo is by adjusting how much cayenne you use.
  • Make sure to add turmeric last as it may stain your blender when you make the sauce.

So whether you’re a vindaloo fanatic, new to the dish, or are just looking for a quick and delicious Indian dinner option, you’re sure to love this Chicken Vindaloo recipe! Make sure to share this recipe with your friends on Facebook so they can enjoy it as well!

chicken vindaloo 9
chicken vindaloo 9

Chicken Vindaloo

Make an authentic Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It’s easy to make, keto and gluten free! 

Prep Time

15 minutes

Cook Time

15 minutes

Time

30 minutes

Course

Main Course

Cuisine

Indian

Servings

4

Calories

199kcal 

Author

Zeeshan

Keyword

chicken vindaloo

Equipment

Ingredients

  • 1 cup (160 g) onions, chopped
  • 5 cloves (5 cloves) Garlic
  • 2-3 slices (2 slices) minced ginger
  • 1 tablespoon (1 tablespoon) Oil
  • 1/4 cup (63.75 g) White Vinegar
  • 1 cup (149 g) diced tomatoes
  • 1 teaspoon (1 teaspoon) Salt
  • 1 teaspoon (1 teaspoon) Garam Masala
  • 1 teaspoon (1 teaspoon) Smoked Paprika
  • 1/2 – 2 teaspoon Cayenne, (adjust to desired spice level)
  • 1/2 teaspoon (0.5 teaspoon) Ground Coriander
  • 1/2 teaspoon (0.5 teaspoon) Ground Cumin
  • 1 pound (453.59 g) Boneless Skinless Chicken Thighs
  • 1/4 cup (62.5 g) Water
  • 1/2 teaspoon (0.5 teaspoon) Turmeric

Instructions

  • In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
  • Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.
  • Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.
  • Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
  • Pour the chicken and marinade into your Instant Pot.
  • Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
  • Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.

Use this as your base recipe!

  • Make a Pork Vindaloo cooking in the Instant Pot for 15 minutes, and 10 minute NPR. Cut pork shoulder into 2 inch cubes. 
  • Lamb Vindaloo can be made in the Instant Pot cooking for 10 minutes, and 10 minute NPR. Cut lamb of leg into 2 inch cubes.

**ADD TUMERIC LAST AS IT MAY STAIN YOUR BLENDER WHEN YOU MAKE THE SAUCE.**

Nutritional Information

Calories: 199kcal , Carbohydrates: 7g , Protein: 23g , Fat: 8g , Fiber: 1g

INDIAN HALVA RECIPE

Here’s a simple Pressure Cooker or Instant Pot Halva recipe that will let you make this classic Indian Halva without having to stand, stir, control spatters, and wonder if it’s done yet or not. Whether you call it Halva, sheera, sheero, or kesari, you will agree this simple farina dessert is delicious and when made in a pressure cooker, quite easy.

HOW DO YOU MAKE HALVA?

Okay, it’s actually not that difficult to make stovetop halva–IF.

IF you’ve ever watched it being made, IF you’ve had a family member show you how, IF you’ve eaten vast quantities of it in your life so you know how to tell when it’s done and of course IF you have time to stand and stir and control the adding of water so you don’t get splattered and burn yourself.

Indian Halva 2
Indian Halva 2

HOW IS SOOJI HALVA MADE TRADITIONALLY?

Traditionally, this recipe is made stovetop. First, you roast the sooji or farina. Then you add to it a sugar syrup you’ve prepared, along with lots of ghee and cardamom. Then you cover it and let it cook until done just so.

We’re not making it that way. We’re not going to roast the sooji for starters. This is the part that takes forever. It does make a slight difference to the taste but really, it’s not a huge difference and I’m okay skipping it.

We are also not making a sugar syrup and we are definitely not pouring the hot sugar syrup into hot sooji and watching it splatter all over our stove top and ourselves.

WHERE DO I FIND FARINA?

This is going to be a lot simpler than you think. Either go to the Grocery store and look for sooji. Or go to grocery store and get some Cream of wheat.

Yup. Cream of wheat = Farina = Sooji.

HOW TO MAKE INSTANT POT HALVA RECIPE |INSTANT POT SOOJI HALVA RECIPE

HACK #1

So in this Instant Pot Halva recipe, we are going to combine everything in the right proportions, cook it pot-in-pot, remove it and eat it.

No really. It will be that simple.

HACK #2

The other little hack I used for this was to grind saffron threads rather than soak them in milk, wait for them to soften, and dirty yet another dish to make it.

What you do is that you grind up some saffron with a little sugar in a mortar and pestle. Not only does this make the saffron easier to dissolve, it also stretches that expensive saffron a bit.

Just another way to be #ruthlesslyefficient 😀

So to recap, we are making this Instant Pot Halva by mixing up sooji, sugar, water, cardamom, and saffron. And then we are cooking it pot-in-pot for ease and to ensure the right consistency.

Got it?

Let’s make it!

Instant Pot Halva Recipe

Here’s a simple Pressure Cooker or Instant Pot Halva recipe that will let you make this classic Indian Halva without having to stand, stir, control splatters, and wonder if it’s done yet or not. Whether you call it Halva, sheera, sheero, or kesari, you will agree this simple farina dessert is delicious and when made in a pressure cooker, quite easy.

 Prep Time

5 minutes

Cook Time

5 minutes

NPR & Time to Pressure

20 minutes

Total Time

30 minutes

Course

Desserts

Cuisine

Indian

Servings

4

Calories

226kcal 

Author

Zeeshan

Ingredients

  • 1/2 cup (86.5 g) farina, cream of wheat
  • 1/4 cup (50 g) sugar or sugar equivalent
  • 1 teaspoon (1 teaspoon) Ground Cardamom
  • 3-4 (3 ) saffron strands + 1 teaspoon sugar, ground together
  • 1/4 cup (45 g) Ghee, or oil
  • 3/4 cup (187.5 g) Water
  • Ghee for greasing pan, or oil

Instructions

  • Grease a 6-inch x 4-inch pan and set aside.
  • In a small bowl, mix together farina, sugar, cardamom and the saffron-sugar mixture.
  • Add water and ghee and mix well.
  • Pour the mixture into the greased pan and cover with a silicone lid or foil.
  • Pour 1.5 cups of water in the inner liner of the Instant Pot. Place a high steamer rack on top of this. Place the cover pan on the rack.
  • Set the Instant pot to cook on high pressure for 5 minutes. At the end of the cook time, let the pot sit undisturbed for 5 minutes and then release all remaining pressure.
  • Using silicone mitts, remove the inner pot. Use a fork or spoon to fluff up the halva and stir it around really well. You’re doing this to spread the cardamom and saffron throughout the halva. As you stir, you will see the grains start to separate, and the halva takes on a yellow-orange tinge from the saffron.
  • Once the halva has been broken up and the spices are mixed in, the halva is ready to serve.

Nutritional Information

Calories: 226kcal , Carbohydrates:28g , Protein: 2g , Fat: 11g , Fiber: 1g , Sugar: 12g

Low Carb Keto Chocolate Mug Cake

This yummy keto mug cake is also paleo friendly and requires only 6 ingredients. Best of all? It only takes 2 minutes to make!

Net carbs per serving: 4g

LOW CARB PALEO KETO CHOCOLATE MUG CAKE
LOW CARB PALEO KETO CHOCOLATE MUG CAKE

LOW CARB PALEO KETO CHOCOLATE MUG CAKE RECIPE

See how to make keto mug cake in 2 minutes, using 6 ingredients! This rich, moist, low carb paleo chocolate mug cake recipe has only 4 grams net carbs.

What do you do when you need a healthy dessert like NOW?! Keto chocolate mug cake!!! This easy keto mug cake (seriously, 2-minutes!) will save the day to satisfy all of your chocolate cake cravings. What do I love about this paleo chocolate mug cake? It’s single serving – great for portion control! It’s so rich and chocolate-y – great for those chocolate cravings. And, this low carb chocolate mug cake is made with nutritious ingredients – great news if you want to start your day off with a chocolate breakfast!

The entire recipe for paleo chocolate cake in a mug has only 4 grams net carbs, 1 gram of sugar, a good helping of protein, and even a quarter of your daily iron needs. It’s gluten-free and grain-free, too. With this kind of nutrition info, you can feel good making a meal out of it.

If you’re a chocolate lover like me, though, you have to try this version. It will really hit the spot for that chocolate craving – and fast.

Plus, making low carb chocolate mug cake is incredibly easy. Here, I’ll tell you all about it…

WHAT IS KETO MUG CAKE?

If you haven’t tried a low carb chocolate mug cake yet, you’re in for a treat. It’s moist and chocolate-y, and tastes like a real dessert. And the best part? This easy keto mug cake is ready in just a few minutes!

Keto chocolate cake in a mug is exactly what it sounds like… it’s a single-serve chocolate cake that’s made in a mug! Easy, fast, and made with common ingredients for anyone that likes gluten-free, paleo, or low carb cooking. All you need is salted butter, unsweetened baking chocolate, almond flour (make sure it’s blanched and finely ground!), sweetener, baking powder, egg, and vanilla extract (optional).

Low Carb Keto Chocolate Mug Cake
Low Carb Keto Chocolate Mug Cake

HOW TO MAKE A KETO MUG CAKE IN THE MICROWAVE

The original recipe for how to make chocolate mug cake uses the microwave, making it ultra fast to prepare. If you prefer the oven, no problem! We’ll cover both ways, so you can decide what is best for you.

  • Melt the butter and chocolate. You can make your paleo chocolate cake in a mug or in a ramekin, and melt the butter and chocolate right in there.
  • Mix up the batter. Stir in almond flour, sweetener, baking powder, egg, and vanilla into the ramekin or mug.
  • Cook. Microwave the mug cake for 60-75 seconds, until just firm.

TIP: This last step is really the only “trick” to the recipe. As long as you don’t overcook your low carb chocolate mug cake, it won’t be dry! You want it to be spring-y, but not dry.

HOW TO MAKE A KETO MUG CAKE IN THE OVEN

You can also bake this paleo mug cake chocolate in the oven too.

  • Preheat the oven to 350 degrees F.
  • Melt the butter and chocolate. Melt the butter and chocolate together in a double boiler
  • Mix up the batter. Stir in the almond flour, sweetener, baking powder, egg, and vanilla.
  • Bake mug cakes. Transfer batter into ramekins and bake for about 15 minutes.

TIP: You’ll need either a large 12-oz ramekin or two small 6-oz ramekins. Make sure your ramekins are a lot bigger than the volume of the batter (about double the size), because the cake will rise as it’s baking.

PALEO CHOCOLATE MUG CAKE INGREDIENTS & SUBSTITUTIONS

There are also some substitution alternatives, depending on your needs.

Keto Mug Cake Without Milk

Unlike many other chocolate mug cake recipes, this one has no milk. Don’t worry – it’s not dry at all! The butter and chocolate in there keep it ultra moist.

Dairy-Free Keto Mug Cake:

If you need the keto chocolate mug cake to be completely dairy-free, you can also replace the butter with ghee or coconut oil. When you substitute one of these, just add a pinch of salt to compensate for the salted butter.

Personally, I prefer grass-fed butter for the best flavor, if that works for you. Many people include it in a paleo diet, as well.

Low Carb Mug Cake Sweetener Options:

Regarding the sweetener, any granulated one will work for this easy chocolate mug cake recipe.

Low Carb Keto Chocolate Mug Cake 2
Low Carb Keto Chocolate Mug Cake 2

TOPPINGS FOR PALEO CHOCOLATE CAKE IN A MUG

It’s delicious on its own, but my favorite way to enjoy this delicious mug cake is to add toppings. For the ultimate keto mug cake, top it with

  • More (sugar-free) melted chocolate
  • Chopped nuts
  • Homemade whipped cream – you don’t even need sweetener, but can add some powdered sweetener if you like
  • Sugar-free keto ice cream 
  • Peanut butter drizzle

HOW TO STORE LOW CARB CHOCOLATE MUG CAKE

If you find yourself with some extra low carb flourless chocolate mug cake (I don’t know how this would happen!), you can store it at room temperature for a day, or in the fridge for 2-3 days.

This keto mug cake recipe is best fresh, but you can store it for a few days.

CAN YOU STORE PALEO CHOCOLATE CAKE IN A MUG?

Yes, you can store these paleo mug cakes right in the mug if you’d like. Seal the top tightly with plastic wrap to avoid drying out.

CAN YOU FREEZE PALEO CHOCOLATE MUG CAKE?

Yes, you can freeze paleo chocolate mug cake. Wrap tightly in plastic wrap and store in the freezer. Let it thaw in the fridge and then re-heat in the microwave or oven until just warm.

TIP: You can add a bit of butter or ghee on top before reheating to keep the mug cake moist.

Low Carb Keto Chocolate Mug Cake 3
Low Carb Keto Chocolate Mug Cake 3

TOOLS TO MAKE LOW CARB KETO CHOCOLATE MUG CAKE

  • Double Walled Insulated Mug Set – Use clear mugs for this keto mug cake chocolate, vanilla, OR cinnamon!
  • Measuring Spoons – A must for baking.
  • Easy Whipped Cream Dispenser – You’ll want to top your paleo chocolate mug cake recipe with whipped cream and this gadget makes it easy to have whipped cream at any moment… without chemicals.

LOW CARB PALEO KETO CHOCOLATE MUG CAKE RECIPE

See how to make keto mug cake in 2 minutes, using 6 ingredients! This rich, moist, low carb paleo chocolate mug cake recipe has only 4 grams net carbs.

Prep Time 

2 minutes

Cook Time

 2 minutes

Total Time 

4 minutes

Course 

Dessert

Cuisine 

American

Calories

 433 kcal

Servings 

 Mug cake

Author

Zeeshan

INGREDIENTS

  • 1 tbsp Butter (salted; *see notes for dairy-free options)
  • 3/4 oz Unsweetened baking chocolate
  • 3 tbsp Blanched almond flour
  • 1 1/2 tbsp  ( any granulated sweetener; *see notes for options)
  • 1/2 tsp Gluten-free baking powder
  • 1 large Egg
  • 1/4 tsp Vanilla extract (optional)

INSTRUCTIONS

Microwave Instructions

  1. Melt the butter and chocolate together in a mug or large 12 oz (355 mL) ramekin in the microwave (about 45-60 seconds, stirring halfway through). Be careful not to burn it. Make sure the ramekin is at least double the volume of the ingredients, because the mug cake will rise.
  2. Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
  3. Microwave for about 60-75 seconds, until just firm. (Don’t overcook, or it will be dry.)
  4. Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.

Oven Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C).
  2. Melt the butter and chocolate together in a double boiler on the stove. Be careful not to burn it. Remove from heat.
  3. Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
  4. Transfer the batter to a large 12 oz (355 mL) oven-safe ramekin (or two smaller 6 oz (178 mL) ones). Make sure the ramekins are at least double the volume of the ingredients, because the cake will rise. Bake for about 15 minutes, until just firm.
  5. Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.

RECIPE NOTES

Serving size: 1 mug cake (entire recipe)

  • For a dairy-free or paleo version, use ghee or coconut oil, and add a pinch of salt.
  • The original version of this recipe used erythritol, but the monk fruit allulose blend makes a far superior, super moist mug cake. Paleo followers may prefer to use coconut sugar for the sweetener.

NUTRITIONAL INFORMATION PER SERVING

Amount per serving. Serving size in recipe notes above.

Calories 433, Fat 38g, Protein 14g, Total Carbs 11g, Net Carbs 4g, Fiber7g, Sugar 1g

CHOCOLATE GANACHE

This Chocolate Ganache is silky, creamy, sweet and shiny made with just 4 ingredients.  It’s ideal for glazes, frostings, fillings and 1000X better than store bought chocolate sauce.  Use this simple ganache to elevate ice cream, brownies, cakes, truffles or anything it touches!   I’ve included how to make Chocolate Ganache, How to Store Chocolate Ganache, How to Use Chocolate Ganache and everything in between!

Chocolate Ganache 1
Chocolate Ganache 1

CHOCOLATE GANACHE RECIPE

This Chocolate Ganache Recipe is pure chocolate decadence yet is deceptively easy to make!  You only need chocolateheavy whipping cream, butter, a microwave, and 5 minutes to make this fool proof, easy ganache recipe.

Whether it is Valentine’s Day, bridal or baby showers, birthdays, family movie night, family ice cream night, or simply dessert time, this Chocolate Ganache recipe makes every memory more delicious.  We inhale it drizzled on popcorn, enveloping donuts, bathing cakes, smothering ice cream and on and on.  What is your favorite way to devour ganache?

Strawberry Cake
Strawberry Cake

WHAT IS CHOCOLATE GANACHE?

Chocolate Ganache (pronounced geh-Nahsh) sounds fancy because the term “Ganache” is French, but it simply means chocolate melted into hot cream.  It is a basic pastry component and SO easy.

The resulting Chocolate Ganache is the consistency of a silky chocolate sauce although it becomes thicker, like creamy peanut butter, as it cools making it ideal for truffles, dessert fillings, icings, and whipped frosting.

WHY DO THEY CALL IT GANACHE?

While no one knows the exact origin of Chocolate Ganache, legend claims it comes from a young French student who poured hot cream onto chocolate bits. His tutoring chef called him a “ganache” which means “moron” in old French.  His mistake, however, resulted in one of today’s most beloved forms of chocolate.

WHAT IS GANACHE MADE FROM?

Chocolate Ganache is typically made with equal parts chocolate and heavy cream, although the ratio can change depending on the usage.  It can also contain butter for added flavor and smoothness, corn syrup for extra shine or alcohol, extracts or spices for flavor.

Chocolate Ganache 3
Chocolate Ganache 3

CAN I MAKE GANACHE WITH OTHER CHOCOLATES?

Absolutely!  You can make ganache with any type of chocolate:   

  • White Chocolate Ganache:  replace semi-sweet chocolate with white chocolate and use 25% less heavy cream.
  • Milk Chocolate Ganache: replace semi-sweet chocolate with milk chocolate.
  • Dark Chocolate Ganache: use semi-sweet chocolate (which is technically dark chocolate) or use part semi-sweet chocolate and part bittersweet chocolate.
Chocolate Ganache 4
Chocolate Ganache 4

CAN YOU MAKE GANACHE WITH HALF AND HALF INSTEAD OF CREAM?

Heavy Cream is always the best option for Chocolate Ganache because the higher the fat content of the cream, the richer and more stable the finished ganache will be. I would only attempt to use half and half if you are using the ganache as a glaze, and not a thicker frosting because the half and half will permanently thin down the ganache.  It will also not be as shiny and can easily become grainy when over stirred.

chocolate ganache 5
chocolate ganache 5

CAN I SUBSTITUTE MILK FOR CREAM IN GANACHE?

I do not recommend using milk to make Chocolate Ganache.  It will produce a thin, less indulgent ganache with lackluster shine and taste and is likely to become grainy.

CHOCOLATE TO CREAM RATIO

In this Chocolate Ganache recipe, basic 1:1 ratio, 8 ounces heavy cream (1 cup) to 8 ounces of chocolate is used.This ratio is used practically for everything in this recipe.  It is ideal for sauces, glazes and at room temperature wonderfully spreadable for frosting or fillings.

The only time you should need a thicker ganache is for truffles.  In that instance you will want 2 parts chocolate to 1-part cream. You may want a thinner ganache with more cream than chocolate if making a chocolate syrup or sauce that needs to stay runny for an extended period of time.  

Chocolate Raspberry Cake
Chocolate Raspberry Cake

HOW TO MAKE CHOCOLATE GANACHE

Chocolate Ganache is quick and easy to make:

STEP 1:  CHOP CHOCOLATE

First, roughly chop your semi-sweet chocolate bar.  The pieces don’t have to be uniform but should be on the smaller side so they melt easily.

Your chocolate ganache is only as tasty as your chocolate – so splurge a little and use quality chocolate!  I suggest Bakers or Ghirardelli brand chocolate bars.  Quality chocolate chips can also work but ONLY use Guittard or Ghirardelli.  Other chocolate brands have too many additives and will not melt nicely.  Note:  8 oz. chocolate chips is roughly 1 1/3 cups NOT one cup.

chocolate ganache 6
chocolate ganache 6

STEP 2:  HEAT HEAVY CREAM

You can heat the heavy cream on the stove or in the microwave, but I prefer the easy microwave method. 

MICROWAVE:  Add heavy cream, butter and corn syrup  (if using) to a microwave safe bowl and microwave for 2 minutes or just until simmering and butter is melted.  If the butter is not completely melted after 2 minutes, then microwave at 30 second intervals until butter is completely melted.

STOVE TOP:  Add heavy cream, butter and corn syrup (if using) to a medium saucepan and heat until butter is melted and the mixture just begins to simmer, stirring occasionally.  

You never want to melt your chocolate and cream together unless using a high ratio of corn syrup because the chocolate will scorch.

STEP 3:  ADD CHOCOLATE

Add chocolate and let the mixture stand for 3 minutes without stirring.  This allows the heat of the cream to soften the chocolate while bringing down the temperature of the cream.

If you are over eager and whisk too soon, the heavy cream will be too hot and result in a gritty texture.  If this does happen to you, then whisk in 1-3 teaspoons vegetable oil until smooth.

chocolate ganache 7
chocolate ganache 7

STEP 4:  STIR UNTIL SMOOTH

Using a wire whisk, start at the center of the bowl and whisk outward in in a vigorous circular motion to melt the chocolate completely and to achieve thick, glossy ganache.  This ensures you are creating an emulsion in which the fat from the cream, butter and chocolate are suspended into the liquid of the cream, resulting in a silky-smooth ganache.

chocolate ganache 8
chocolate ganache 8

STEP  5:  COOL

Cool at room temperature for 10 minutes before using as a sauce or dip or cover with plastic wrap touching the surface of the chocolate and allow to cool and thicken for frosting or piping.

Chocolate Ganache 2
Chocolate Ganache 2

WHY DO YOU ADD CORN SYRUP?

This Chocolate Ganache recipe contains corn syrup for 3 purposes:

  • To make the ganache extra smooth
  • Keep the ganache shiny even after being refrigerated
  • Keep the ganache flexible when it sets

It makes A HUGE difference in the final product. You can omit the corn syrup if you really are opposed but the ganache will not be as smooth, shiny, flexible or overall successful.

HOW DO I THICKEN CHOCOLATE GANACHE?

You will want to use Chocolate Ganache almost immediately for sauces, glazes and dips, allowing it to cool for only about 10 minutes.

If you are using it for anything else, then it will need to thicken either in the refrigerator or at room temperature.  So, if you have already made Chocolate Ganache and it seems thin, remember it will thicken upon cooling and be the thickest after refrigerating.

To thicken ganache quickly, cover it with a piece of plastic wrap pressed directly against the top of the chocolate so a film does not form.  Chill ganache in the refrigerator until it reaches desired consistency, about 30-60 minutes, depending on usage and quantity and size/depth of container.

You may also thicken the Chocolate Ganache at room temperatures but this will take almost twice as long as the refrigerator.

If you would still like a thicker ganache even after it reaches room temperature, then whip the ganache with a hand or electric mixer for a few minutes so it increases in volume and becomes light brown in color. This will create air pockets like in whipped cream, so it will hold its shape.

DOES GANACHE HARDEN?

If you use the 1 to 1 ratio of cream to chocolate like in this Chocolate Ganache recipe, then your ganache will thicken and set up but not completely harden.

If your ganache becomes thicker than you would like or does harden when refrigerated– don’t worry!  You can either let the ganache sit in a warm part of your kitchen for about an hour or add 1 teaspoon vegetable oil and microwave on low for 10 seconds then whisk and microwave another 10 seconds if required until completely smooth.

IS IT SAFE TO LEAVE GANACHE OUT OVERNIGHT?

Yes!  Chocolate Ganache is safe at room temperature (not summer temperatures), for up to 2 days.  After 2 days, it should be refrigerated.

churros
churros

CAN YOU STORE LEFTOVER GANACHE?

Absolutely!  Place a piece of plastic wrap directly on the surface of the ganache so its touching.  This will stop a sugar film from forming.  Store at room temperature for up to 2 days or refrigerate for three weeks.

HOW LONG DOES GANACHE LAST?

When stored properly in an airtight container, Chocolate Ganache can last for:

  • Room temperature: 2 days
  • Refrigerated: 3 weeks
  • Freezer: 3 months

CAN YOU MAKE GANACHE AHEAD OF TIME?

Yes!  Chocolate Ganache can be kept at room temperature for up to 2 days.

If it has been refrigerated, then let it come to room temperature before using.

If it has thickened more than your liking at room temperatures or in the refrigerator, then microwave ganache at 50% power, stirring every 10 seconds, until it reaches desired consistency. For a creamier ganache, stir in 1-3 teaspoons vegetable oil when reheating.

CAN YOU FREEZE GANACHE?

Yes, you can freeze Chocolate Ganache for up to 3 months in an airtight container without noticeable change in quality.  I would suggest placing a piece of plastic wrap directly on the surface of the ganache so its touching to prevent sugar crystals.

When ready to use, let ganache thaw overnight in the refrigerator then let sit at room temperature for a few hours before serving.  You may microwave the ganache at 50% power, stirring every 15 seconds if you still would like thinner ganache.

WHAT IS THE DIFFERENCE BETWEEN GANACHE AND FROSTING?

Ganache can be a frosting, but most frostings are not a ganache.  Even most chocolate frostings are not ganache.

Chocolate Ganache is always melted chocolate, heavy cream and sometimes butter and corn syrup.  It can be whipped to create a frosting.

Frosting, on the other hand, is a generic term for whipped sugar, butter and milk/heavy cream that is most commonly used to frost cakes.  It can also contain other ingredients such as cream cheese, cocoa powder, etc.

WANT TO TRY CHOCOLATE GANACHE RECIPE

Easy Chocolate Ganache made in 5 minutes with just 4 ingredients.  Its ideal for glazes, frostings, fillings and 1000X better than store bought chocolate sauce.  Use this simple Chocolate Ganache to elevate ice cream, brownies, cakes, truffles or anything it touches!  

 Prep Time

3 minutes

 Cook Time

2 minutes 

Servings

 cups

INGREDIENTS

  • 1 cup heavy cream
  • 1 tablespoon salted butter
  • 8 oz. semi-sweet chocolate chopped
  • 2 tablespoons corn syrup optional*
  • 1/2 teaspoon vanilla extract optional

INSTRUCTIONS

  1. Add heavy cream, butter and corn syrup (if using) to a medium saucepan and heat until butter is melted and the mixture just begins to simmer, stirring occasionally OR add heavy cream, butter and corn syrup to a microwave safe bowl and microwave for 2 minutes or just until simmering and butter is melted.
  2. Add chocolate and give it swirl so the chocolate is covered. Let stand 3 minutes.
  3. After 3 minutes, vigorously whisk in circular motions until chocolate is melted and completely smooth. Whisk in vanilla if using.
  4. Let ganache cool for 10 minutes before using as a dip or sauce or allow to cool to room temperature for frosting, filling, etc., stirring often. Reheat at 50 % power in the microwave with 1 teaspoon vegetable oil if ganache thickens too much as you work or becomes grainy.

RECIPE NOTES

*DO I HAVE TO USE CORN SYRUP?

This Chocolate Ganache recipe contains corn syrup for 3 purposes:

  • To make the ganache extra smooth
  • Keep the ganache shiny even after being refrigerated
  • Keep the ganache flexible when it sets

Corn syrup makes A HUGE difference in the final product. You can omit the corn syrup if you really are opposed but the ganache will not be as smooth, shiny, flexible or overall successful.

HOW TO STORE GANACHE

Place a piece of plastic wrap directly on the surface of the ganache so its touching.  This will stop a sugar film from forming.  Store at room temperature for up to 2 days or refrigerate for three weeks.  Let refrigerated ganache come to room temperature before using by placing on the counter for 1-2 hours.  You can also microwave it at 50% power, stirring every 30 seconds.  

HOW TO FREEZE GANACHE:

You can freeze Chocolate Ganache for up to 3 months in an airtight container without noticeable change in quality.  I would suggest placing a piece of plastic wrap directly on the surface of the ganache so its touching to prevent sugar crystals.

When ready to use, let ganache thaw overnight in the refrigerator then let sit at room temperature for a few hours before serving.  You may microwave the ganache at 50% power, stirring every 15 seconds if you still would like thinner ganache.  Stir in 1-3 teaspoons vegetable oil for a smoother ganache. 

Stuffed Peppers

Stuffed Peppers are a fancy way to serve peppers! They are so easy, delicious and impressive enough to serve for special occasions or special guests! 

While I often serve peppers in a stir fry or in a fresh Greek salad, I do love using the pepper itself as a serving vessel!  We’ve filled these with a delicious beef, sausage and rice filling perfect for a quick and complete meal in one tidy package!

stuffed peppers
stuffed peppers

Stuffed Bell Peppers are easy to make and everyone loves them!  We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer).

When choosing the color of pepper for your Stuffed Peppers recipe, it will depend on your personal taste preference. Green peppers are a bit more zesty and definitely less sweet than red, yellow or orange. Green peppers in this recipe really compliment the flavors in the beef, sausage, tomato-rice mixture.

Stuffed Peppers 2
Stuffed Peppers 2

How to make Stuffed Peppers

If you follow these easy steps, you will have perfect stuffed peppers every time!

  • Brown meat and aromatics. Add tomato sauce, rice and seasonings and cook until rice is tender.
  • While the filling is cooking, prepare your peppers by simmering 5 minutes to soften.
  • Fill peppers with pasta sauce, meat and rice mixture.
  • Top with cheese and bake until bubbly!

Do You Have to Pre-cook the Peppers Before Stuffing Them?  No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I personally prefer starting with cooked peppers for this Stuffed Peppers recipe.  

How Long to Cook Stuffed Peppers

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

What to Serve with Stuffed Peppers?

Can you freeze Stuffed Peppers?

Yes, you definitely can freeze Stuffed Peppers and they are a great make-ahead meal! You will need to bake them first, then you can either freeze them individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.

Keep this Stuffed Peppers recipe close at hand for a quick, easy and fun way to serve dinner! Prepped and ready in under 1 hour, this recipe is great for your busy schedule!

Stuffed Peppers

PREP TIME 

30 minutes

COOK TIME 

45 minutes

TOTAL TIME 

1 hour 15 minutes

SERVINGS 

6 servings

COURSE 

Main Course

Cuisine

American

AUTHOR  Zeeshan

Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.

Ingredients

  • 6 bell peppers
  • 1/2 lb lean ground beef
  • 1/2 lb Italian sausage
  • 1 small onion diced
  • 2 cloves garlic
  • 1 can small diced tomatoes 14 1/2 oz
  • 1/2 cup white rice uncooked
  • 1 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • 2 1/2 cups marinara sauce divided
  • 1/2 cup cheddar cheese shredded

Instructions

  1. Preheat oven to 350°F.
  2. Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
  3. Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
  4. In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. 
  5. Stir in the diced tomatoes with juice, rice, 1 1/4 cup water, diced pepper tops, Worcestershire sauce and Italian seasoning.
  6. Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in 1/2 cup marinara sauce.
  7. Place 1 1/2 cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
  8. Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

Recipe Notes

If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.

NUTRITIONAL INFORMATION 

Calories: 385, Fat: 21 g, Saturated Fat: 8 g, Cholesterol: 64 mg, Sodium: 922 mg, Potassium: 933 mg, Carbohydrates: 29 g, Fiber: 4 g, Sugar: 11 g, Protein: 18 g, Vitamin A: 4255%, Vitamin C: 166.8%, Calcium: 137%, Iron: 3.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

KETO CHOCOLATE CHEESECAKE BROWNIES | LOW CARB DESSERT

How do you make chocolate brownies better? You mix cheesecake into them. And how do you make chocolate cheesecake brownies better than that?! You manage to make them low carb, which is exactly what I did with this Keto Chocolate Cheesecake Brownies recipe.

KETO CHOCOLATE CHEESECAKE BROWNIES 1
KETO CHOCOLATE CHEESECAKE BROWNIES 1

KETO CHOCOLATE CHEESECAKE BROWNIES | LOW CARB DESSERT

This is not a test and this is not a joke. They’re one part deliciously chocolaty brownies and one part decadently sweet cheesecake. Two of the arguably best desserts of all time wrapped into one very delicious package. Make them for your next party or get together. You and your guests will thank me.

In fact, you may be so delighted by me.

And that’s not even the best part. These are Keto Chocolate Cheesecake Brownies. Yup, you’ve read that right. These brownies are actually low carb! Who says that keto dieters don’t get to have all the fun? Not me, that’s for sure.

And if mixing the two desserts doesn’t sound like your cup of tea, I’ve got low carb recipes for both brownies and cheesecake.

KETO CHOCOLATE CHEESECAKE BROWNIES 2
KETO CHOCOLATE CHEESECAKE BROWNIES 2

Keto Chocolate Cheesecake Brownies

These Keto Chocolate Cheesecake Brownies are a chocolate cheesecake lovers dream! They’re so good you won’t be able to tell their low carb! 

Prep Time

15 minutes

Cook Time

50 minutes

Total Time

1 hour 5 minutes

Servings

 8

Course

Desserts

Cuisine

American

Keyword: cheesecake brownies, keto brownies, keto cheesecake, low carb brownies 

Ingredients

For the Brownie Batter

  • 1/2 cup (90 g) Sugar-Free Chocolate Chips
  • 1/2 cup (113.5 g) Butter
  • 3 (3 ) Eggs
  • 1/4 cup (0.25 g) Truvia , or other sweetener
  • 1 teaspoon (1 teaspoon) vanilla extract

For the Cheesecake Batter

  • 8 ounces (226.8 g) Cream Cheese, cubed and softened
  • 1 (1 ) Egg
  • 3 tablespoons (3 tablespoons) Truvia, or other sweetener
  • 1 teaspoon (1 teaspoon) vanilla extract

Instructions

  • Preheat oven to 350F.
  • Grease an 8 x 8-inch square pan and set aside.
  • For the Chocolate Batter: In a microwave-safe bowl, melt butter and chocolate for about 1 minute. Remove and stir well.   
  • In a bowl, add eggs, sweetener, and vanilla and blend until light and frothy.
  • Pour the melted butter and chocolate into the bowl in a slow stream and beat again until it is well-incorporated.   
  • Pour the mixture into the pan.
  • For the Cheesecake Batter: beat together cream cheese, egg, Truvia and vanilla extract. Pour the cheesecake batter on top of the brownie batter. Use a spatula to swirl the two batters together. 
  • Cover the pan with foil. Bake at 350F for 45-50 minutes until a knife inserted in the center emerges clean.   

Nutritional Information

Calories: 274kcal , Carbohydrates: 3g , Protein: 5g , Fat: 27g , Saturated Fat: 16g , Fiber: 1g , Sugar: 1g

COCONUT CURRY CHICKEN

This Delicious Coconut Curry Chicken Is Flavorful And Filled With Potatoes, Carrots And Spices. Serve It With Any Kind Of Rice Or Bread And You’ll Have Made The Perfect Chicken Curry Meal.

COCONUT CURRY CHICKEN
COCONUT CURRY CHICKEN

COCONUT CURRY

What to change up the flavors?

This particular yellow curry includes potatoes, carrots and chicken. But you can add whatever veggies you want. What other vegetables go with coconut curry? We like…

  • Cauliflower
  • squash
  • sweet potato
  • celery root

HOW TO MAKE THAI COCONUT CURRY + COCONUT CURRY SAUCE

Making curry chicken is simple! Sauté the onion and garlic until fragrant, cook the chicken until browned, then stir in potatoes and carrots.

Sprinkle the seasonings over top and add the red curry past along with the yellow curry powder.

COCONUT CURRY TIP: Toasting the seasonings will help develop the flavors in the curry.You wouldn’t believe what a difference it makes!

Pour in the coconut milk (full-fat is recommended) along with the chicken broth (or vegetable broth if you plan on keeping things vegetarian), brown sugar, and fish sauce. Yes, I said fish sauce. A teaspoon gives this coconut curry sauce depth without being detectible, or even worse, overwhelming!

Let the curry simmer for 20 minutes or until it thickens up and the vegetables and chicken are cooked through.

coconut curry 3
coconut curry 3

Serve this curry over rice. White rice or brown rice works well with this dish.

Do you have to use full-fat coconut milk for this recipe? That’s what I suggest – it really adds so much flavor to the coconut curry sauce!

How to reheat coconut curry? Store in airtight containers and place in fridge for up to 3 days. To reheat, cook in a saucepan or wok on medium heat until heated through. You can also microwave until heated through.

coconut curry 4
coconut curry 4

BEST SIDES FOR CHICKEN CURRY

Most veggies, rice and noodles are great with this chicken curry recipe, but other favorites include:

Nan bread.

I love this chicken curry recipe because it’s simple, delicious and a meal the entire family enjoys. It’s a quick dinner recipe that requires minimal prep (always a win in my book)! Any leftovers reheat really well the next day, just add a few tablespoons of water to each serving to help thin it out.

Curry Chicken Recipe

This delicious Coconut Curry Chicken is flavorful and filled with potatoes, carrots and spices. Serve it with any kind of rice or bread and you’ll have made the perfect chicken curry meal.

Prep Time 

10 minutes

Cook Time

 25 minutes

Total Time 

35 minutes

Servings

6

Course 

Main Course

Cuisine

 Indian

Ingredients

  • 1 tbsp. oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic minced
  • 1 lb. chicken breasts cut into 1-inch cubes
  • 3 carrots cut into 1/4-inch slices
  • 2 russet potatoes peeled and cut into 1-inch cubes
  • 3 tbsp. yellow curry powder
  • 1 1/2 tbsp. red curry paste
  • 1 14 oz. can full-fat coconut milk
  • 3 c. low-sodium chicken vegetable broth
  • 2 tbsp. brown sugar coconut sugar
  • 1 tsp. fish sauce

Instructions

  1. In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
  2. Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder and curry pastes. Cook for 1 minute or until fragrant.
  3. Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through. 
  4. Remove from heat and serve with rice and garnish with cilantro, if desired.

Recipe Notes

– Swap the chicken for 1 can of drained chickpeas, for a vegetarian curry.

– Add chopped roasted cashews or peanuts for added protein and crunch.

Nutrition Information

Amount Per Serving Calories 286, Calories from Fat 63%,Daily Value*Fat 7g 11% Saturated Fat 1g 6% ,Cholesterol 64mg 21%

Sodium 186 mg 8% Potassium 822mg 23% Carbohydrates 27g 9%

Fiber 4g 17% Sugar 7g 8% Protein 28g 56% Vitamin A 5765IU 115%

Vitamin C 8mg 10% Calcium 84mg 8% Iron 4.1mg 23%

* Percent Daily Values are based on a 2000 calorie diet

NO-BAKE KETO DESSERTS: PEANUT BUTTER CHOCOLATE BARS

1009 words. · About 6 minutes to read this article.·

No-Bake Keto Peanut Butter Chocolate Bars will satisfy all of your dessert cravings with almost none of the sugar. Low Carb, low sugar, high fat Peanut Butter Bars make a perfectly delicious keto dessert or fat bomb and they taste just like peanut butter cups!

PEANUT BUTTER CHOCOLATE BARS 1
PEANUT BUTTER CHOCOLATE BARS 1

NO-BAKE KETO PEANUT BUTTER CHOCOLATE BARS | SUGAR-FREE PEANUT BUTTER CUPS

PEANUT BUTTER CHOCOLATE BARS 2
PEANUT BUTTER CHOCOLATE BARS 2

HOW TO MAKE A GREAT KETO DESSERT: NO BAKE KETO PEANUT BUTTER FAT BOMB RECIPE

  • Mix butter, peanut butter, and Swerve with the almond flour and pat out.
  • Melt chocolate chips and pour on top.
  • DO NOT RUSH THIS. Let it solidify in the fridge and let the tastes mingle. If you eat it too soon, it will taste like artificial sugar. Let the tastes meld together and it will be super fantastic. This is true for most keto desserts. You need to let them chill for a bit. Which is good for you in life as well, as it happens.
PEANUT BUTTER CHOCOLATE BARS 3
PEANUT BUTTER CHOCOLATE BARS 3

EQUIPMENT NEEDED FOR THIS KETO DESSERT

Nothing fancy needed.

  •  pastry cutter is used in this recipe but you can also use two knives to cut the ingredients in if you prefer. The pastry cutter does make it easier and you can use it for other recipes as well.
  • I also like to make these in an 8-inch pan, but it’s a lot easier if you line it with parchment paper if you do that. Comes out very easily that way.
PEANUT BUTTER CHOCOLATE BARS 4
PEANUT BUTTER CHOCOLATE BARS 4

No Bake Keto Peanut Butter Chocolate Bars

No-Bake Keto Peanut Butter Chocolate Bars will satisfy all of your dessert cravings with almost none of the sugar. Low Carb, low sugar, high fat Peanut Butter Bars make a perfectly delicious keto dessert or fat bomb.

Recipe

Prep Time

10 minutes

Total Time

10 minutes

Course

Desserts, Snacks

Servings

 8

Calories:

246 kcal

Author

 Zeeshan

Cuisine: American

Keyword: keto dessert, keto peanut butter bars, keto reeses peanut butter cups 

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Equipment

Ingredients

For the Bars

  • 3/4 cup (84 g) Superfine Almond Flour
  • 2 oz (56.7 g) Butter
  • 1/4 cup (45.5 g) Swerve , Icing sugar style
  • 1/2 cup (129 g) Creamy Peanut Butter
  • Vanilla extract

For the Topping

  • 1/2 cup (90 g) Sugar-Free Chocolate Chips

Instructions

  • Mix all the ingredients for the bars together and spread into a small 6 inch pan
  • Melt the chocolate chips in a microwave oven for 30 seconds and stir.
  • Add another 10 seconds if needed to melt fully.
  • Spread the topping on top of the bars.
  • Refrigerate for at least an hour or two until the bars thicken up. These bars definitely improve with keeping so don’t be in a huge rush to eat them. 

Tips and Tricks

  • I used a pastry cutter, but you can also use two knives to cut the ingredients in if you prefer. The pastry cutter does make it easier and you can use it for other recipes as well.
  • I also like to make these in an 8-inch pan, but it’s a lot easier if you line it with parchment paper if you do that. Comes out very easily that way.
  • Mix butter, peanut butter, and Swerve with the almond flour and pat out
  • Melt chocolate and pour on top. Some people like to mix in a little coconut oil into the chocolate as it makes it softer
  • DO NOT RUSH the last part. Let your tasty low carb dessert chill for a while. Let it solidify in the fridge and let the tastes mingle. If you eat it too soon, it will taste like artificial sugar. Let the tastes meld together and it will be super fantastic.

Nutritional Information

Calories: 246kcal , Carbohydrates: 7g , Protein: 7g , Fat: 23g , Saturated Fat: 8g , Fiber: 3g , Sugar: 1g

HOT CHOCOLATE CAKE

This Hot Chocolate Cake is a moist chocolate cake, hot chocolate buttercream frosting and marshmallow filling! The combination is wonderfully decadent and addicting!

HOT CHOCOLATE CAKE 1
HOT CHOCOLATE CAKE 1

HOT CHOCOLATE CAKE

Hot chocolate just feels very holiday-y to me, but it’s obviously perfect for any cold weather.

And I’m a big hot chocolate fan. Have you ever tried it with Baileys in it? It’s amazing. And the more marshmallows the better.

HOW TO MAKE A HOT CHOCOLATE CAKE

Since hot chocolate isn’t going to be strong enough on it’s own to give a cake a full on chocolate flavor, the cake has to use both cocoa powder and hot chocolate. Otherwise you’d have a vanilla cake with a smidge of chocolate flavor. Not what we want.

HOT CHOCOLATE CAKE 2
HOT CHOCOLATE CAKE 2
HOT CHOCOLATE CAKE 3
HOT CHOCOLATE CAKE 3

Not only is the chocolate make amazing (if you haven’t tried it yet, you have to), but the frosting is SO good! It’s made with four whole packets of hot chocolate (assuming you use the individual packets for a cup of hot chocolate), but it’s dissolved in a small amount of milk, so you get loads of hot chocolate flavor without thinning out your buttercream. Sweet!

FLUFFY MARSHMALLOW FROSTING

The only thing that could make this cake better is a wonderful marshmallow filling. I used a marshmallow frosting made with just three ingredients – butter, powdered sugar and marshmallow cream. And since more marshmallows are better, I used almost a full container and a half of cream. I also made sure that this cake had three layers of filling. Not one, not two, but three.

HOT CHOCOLATE CAKE 4
HOT CHOCOLATE CAKE 4
HOT CHOCOLATE CAKE 5
HOT CHOCOLATE CAKE 5

The trick with this cake is layering everything. The marshmallow filling is on the softer side when at room temperature, so you will want to refrigerate the cake for about an hour after you torte and fill it – prior to frosting the full cake and decorating it. You might be able to get by without that step, but you’ll have to be really careful, since the layers slip around a bit. So do yourself a favor, and refrigerate it – it’ll be much easier to work with and it won’t budge again.

Once the cake is frosted, I added a white chocolate drip and a ring of marshmallows on top. I was torn between a white chocolate and regular chocolate drip. Both would have been so fun. But ultimately, since hot chocolate is covered with white marshmallows, I went white.

To help give yourself full coverage with the marshmallows, it’s helpful to have both mini marshmallows and marshmallow bits, which can fill in gaps and small spaces really well. It also gives a little size variety, which looks a little more interesting.

BEST HOT CHOCOLATE CAKE

The final result of this Hot Chocolate Cake is one amazing dessert! The combination of moist chocolate cake, smooth hot chocolate frosting and fluffy marshmallow filling is amaizing.SO yummy and such a fun cake!

HOT CHOCOLATE CAKE 6
HOT CHOCOLATE CAKE 6
HOT CHOCOLATE CAKE 7
HOT CHOCOLATE CAKE 7

HOT CHOCOLATE CAKE

This Hot Chocolate Cake is a moist chocolate cake, hot chocolate buttercream frosting and marshmallow filling! The combination is wonderfully decadent and addicting!

  • Author: Zeeshan
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 12-14 slices 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Ingredients

CHOCOLATE CAKE

2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) milk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) hot water

HOT CHOCOLATE BUTTERCREAM FROSTING

4 tbsp (60ml) hot water/milk
2.92 oz hot chocolate powder mix*
1 1/2 cups (336g) unsalted butter, room temperature
1 1/4 cup (237g) shortening
10 cups (1150g) powdered sugar
2 tbsp (14g) natural unsweetened cocoa powder
1–2 tbsp water or milk

MARSHMALLOW FILLING

1/2 cup (112g) unsalted butter, room temperature
1 cup (115g) powdered sugar
10 oz marshmallow creme

WHITE CHOCOLATE GANACHE

6 oz (1 cup) white chocolate chips
3 tbsp (45ml) heavy whipping cream
Mini marshmallows
Marshmallow bits

VANILLA BUTTERCREAM, OPTIONAL

1/2 cup (112 g) unsalted butter, room temperature
2 cups (230 g) powdered sugar
1/2 tsp vanilla extract
1–2 tbsp water/milk

INSTRUCTIONS

1. Prepare two 8 inch cake pans (see note below) with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. To make the chocolate cake, add the dry ingredients to a large bowl and whisk together.
3. Add the eggs, milk, oil and vanilla extract to the dry ingredients and mix until well combined.
4. Add the hot water and mix until well combined.
5. Divide the batter evenly between the cakes pans and bake for 45-50 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to cooling racks to cool completely.
7. To make the hot chocolate frosting, dissolve the hot chocolate powder into the hot water or milk. It’ll be fairly thick. Set aside.
8. Add the butter and shortening to a large mixer bowl and beat until smooth.
9. Add about half of the powdered sugar and mix until well combined and smooth.
10. Add the hot chocolate mixture and cocoa powder and mix until well combined and smooth.
11. Add the remaining powdered sugar and mix until well combined and smooth.
12. Add additional water or milk as needed to get the right consistency.
13. To make the marshmallow filling, add the butter to a mixer bowl and beat until smooth.
14. Add the powdered sugar and beat until well combined and smooth. It’ll take a bit for it all to fully incorporate, so scrape down the sides of the bowl as needed and keep mixing.
15. Stir in the marshmallow cream. Set filling aside.
16. When you are ready to build the cake, remove cake domes from top with a large serrated knife, if needed. Divide each cake into two layers, so you have four total layers.
17. Place the first layer of cake on cake plate or cardboard cake circle. Add half a cup of hot chocolate frosting and spread into an even layer.
18. Pipe a dam around the outer edge of the cake, then fill it with about 3/4 cup of marshmallow filling. Spread into an even layer.
19. Place the second layer of cake on top and add another layer of hot chocolate frosting and marshmallow filling.
20. Repeat with the third layer of cake and filling, then top the cake with the final layer.
21. Spread a light crumb coat around the sides of the cake, then refrigerate for about an hour to let the filling firm up a bit. The layers will slip around a bit if you skip this step.
22. After refrigerating, frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake with buttercream.
23. To make the white chocolate ganache, add the white chocolate chips to a medium sized bowl. Heat the cream just until it begins to boil, then pour over the white chocolate.
24. Whisk the chocolate mixture so that it begins to melt. Heat for another 10 seconds and whisk to continue melting. If needed heat another 10 seconds.
25. Drizzle the white chocolate around the top edge of the cake. I like to use a squeeze bottle, but you can also use a spoon or any other method.
26. Fill in the top of the cake with the ganache and spread evenly.
27. To create the ring of marshmallows, make the vanilla buttercream. Add the butter to a mixer bowl and beat until smooth.
28. Add half of the powdered sugar and beat until smooth.
29. Add a tablespoon of water or milk and the vanilla extract and beat until smooth.
30. Add the remaining powdered sugar and beat until smooth. Add additional water or milk, if needed for the right consistency.
31. Pipe a ring of the vanilla buttercream around the top edge of the cake, then add mini marshmallows and marshmallow bits.
32. Refrigerate cake until ready to serve. Cake is best served after letting it sit out for a few hours to come closer to room temperature. Cake is best when stored well covered for 2-3 days.

NOTES

1. For the hot chocolate powder mix, I used four 0.73 individual packets of hot chocolate powder. If you have one large container of hot chocolate powder, it would be about 20 tablespoons.
2. These two cakes are fairly tall once baked, so they will completely fill an 8×2 inch cake pan. If you have 8×3 inch pans, those would be ideal.

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