Tag Archives: dessert

Keto – Low Carb Valentine’s Chocolate Hearts

Valentine’s Day is quickly approaching and I absolutely love – LOVE!

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These KETO, LOW-CARB chocolates make you melt! The best part is they are super LOW IN CARBS! So you can indulge in extra bites on this special holiday!

You can store them at room temperature, which is awesome!

WATCH THE RECIPE VIDEO HERE

With a melty, creamy, white chocolate-vanilla flavour these are the perfect treat for you and your hunny to share!

Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

https://healthywholesomehomemade.com/2019/02/06/keto-low-carb-valentines-chocolate-hearts

Keto, Low Carb Valentine's Chocolate Hearts

  • Servings: 20 x 2 inch Chocolates
  • Print

Ingredients

For the Chocolates

For the Cookies and Cream Crumb:

Directions

  1. For the Cookies and Cream Crumb (Optional): Mix all the ingredients in a frying pan over medium heat for about 3 minutes. You want to toast the almonds and set the sweetener into the cookie so when it cools, it hardens like a crunchy cookie.
  2. Let cool and set aside if using.
  3. For the Chocolate: Gather all ingredients ready to go and measured out.
  4. Over a double boiler on medium heat, Melt the cocoa butter.
  5. Whisk in the powdered cream.
  6. Whisk in the sweeteners and vanilla.
  7. If using colouring, this is where you will add it in. mixing until fully incorporated.
  8. Pour into silicone moulds and put in fridge until set. About 45 minutes.
  9. If using cookies and cream flavour, make the cookie crumb ahead of time and let cool. Place a sprinkle / bit of the cookie crumb in the moulds before pouring in the chocolate.

***Recipe Notes***

This chocolate isn’t going to taste exactly like the processed store bought white chocolate. However if you’ve ever made natural chocolate then you know what taste to expect. I didn’t include the cookie crumb in the Macronutrients. Add 1 Carb per 10 chocolates extra if you would like to count it.

Nutrition Per Serving

1 serving = 1 Chocolate (1 net carb for every 3)

Total Fat 4g

Total Carbohydrates =2.7g

Dietary Fiber =0g

Protein 0.2g

Sugar Alcohols 48g

Net carbs per serving: 0.3g

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Want more Valentines Treats!?

Check out this TRIPLE CHOCOLATE DREAM LOAF!

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

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Triple Chocolate Dream Loaf

Valentine’s Day is quickly approaching and I absolutely love LOVE!

This KETO, LOW-CARB loaf is super yummy. You can store them in the freezer for up to 2 months and they stay really fresh.

With a chewy brownie texture, these are the perfect treat for you and your hunny to share! Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

Triple Chocolate Dream Loaf

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Triple Chocolate Dream Loaf

  • Servings: 20 Slices(2 Loafs)
  • Print

Ingredients

Directions

  1. Preheat oven to 350 Degrees Fahrenheit.
  2. Put all the dry ingredients in a bowl, Mix gently.
  3. Add the eggs, water and oil. Fold until combined fully using a rubber spatula.
  4. Divide into 2 and scoop into 2 x 1lb loaf pans. (I used these)
  5. Bake for 35-40 minutes, until a toothpick is inserted and comes out clean.
  6. Let cool fully and then slice into 10 each loaf.
  7. Store in a sealed container in fridge for up to 1 week.

***Recipe Notes***

You can top with low carb icing or nuts and seeds. I used 3 tbsp of swerve confectioners with a few tbsp of heavy cream. It dries nice on top after a few hours in the fridge.

Nutrition Per Serving

1 serving = 1 SLICE

Total Fat 6.2g

Total Carbohydrates =7.1g

Dietary Fiber =2.8g

Protein 2.9g

Net carbs per serving: 1.8g

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

book image

KETO PUMPKIN CHOCOLATE CARAMEL PIE

HAPPY CANADIAN THANKSGIVING! I am thankful for all my followers and readers this year! As an appreciation I have designed THE BEST KETO Pumpkin pie of all time! With a delicious pecan almond crust, this one is to die for. Delicious! I Hope you all enjoy it and have a wonderful thanksgiving xoxox.

SHARE THIS RECIPE !!!

http://thebestofketo.com/2018/10/07/keto-pumpkin-chocolate-caramel-pie/

Eating keto can becoming expensive. One of my goals as a keto meal designer and personal cook are to keep my costs as low as possible. So here is a great dish that won’t hurt your wallet!

Try it out today! You can drop me a line on my website and tell me how you liked this recipe! Tag me in your pictures on facebook or instagram if you make it! I love seeing others cook my dishes!

pie

Get the TOP KETO RECIPES in “THE BEST OF KETO” book. Available NOW on my website with over 100 new keto recipes! Check it out now! Also check out my book tour dates page to see when im in an area near you!

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”Keto Pumpkin Chocolate Caramel Pie

  • Servings: ”8″
  • Difficulty: ”Medium”
  • Print

[/recipe-notes]

 

 

INGREDIENTS

CRUST

1 CUP ALMOND FLOUR

1 CUP GROUND PECAN FLOUR

1 TBSP POWDERED ERYTHRITOL

¼ CUP MELTED BUTTER

DASH OF SALT

 

PIE FILLING

2 CUPS ORGANIC PUMPKIN PUREE

3 EGGS

1 TSP CINNAMON

1 TSP NUTMEG

1 TSP ALLSPICE

1 TSP GINGER

½ TSP GROUND CLOVES

2/3 CUP HEAVY WHIPPING CREAM

½ CUP POWDERED ERYTHRITOL

Directions

  1. Preheat oven to 375°F.
  2. Mix all of the crust ingredients together and press and mould into a greased pie plate. (I use a glass one)
  3. Placed all of the filling ingredients into a blender. Blend on puree for 20 seconds and then pour into unbaked crust.
  4. Bake for 30-35 minutes until crust edges are golden and pie filling looks puffy.
  5. Let cool fully before serving or it will fall apart.

*Top with roasted nuts, melty keto approved chocolate and homemade caramel sauce from THE BEST OF KETO BOOK*

 

Fat      28.7g     

Protein      8.2g 

Carbohydrates      21.4g    

Fiber       5.3 g   

Net Carbohydrates      4.1g

 

Leave a comment and let me know how you liked this dish!

Chantilly Cream

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This recipe is one of my favorites add on desserts! Its super easy and tasty. Drop me a line on my website and tell me how you liked this recipe! Tag me in your pictures on social media if you make it! I love seeing others cook my dishes!

 

Dont forget to subscribe to The Best of Keto by clicking the subscribe button, be the first to know about deals, recipes e books and Keto updates!

 

PREP TIME  5 Minutes

COOK TIME   5 Minutes

SERVES   4

INGREDIENTS

  • 1 Cup Heavy Whipping Cream
  • 1 Tbsp Powdered Erythritol
  • 1 Tsp Vanilla Extract

INSTRUCTIONS

1. Mix all ingredients in bowl and chill for 2 hours in fridge.

3. Add mixture to the mixer and whip on high for 2 – 5 minutes until stiff peaks are formed.

Nutritional Information

Total Fat 11.1g

Total Carbohydrates 4g

Dietary Fiber 3g

Protein 0.6g

Net carbs per serving: 1g

RECIPE NOTES

*Can be added to fresh berries or used as a topping for any dessert or drink.