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CHOCOLATE PARADISE

Peanutbutter Candy

Peanutbutter Candy

50 g butter

50 g philadelphia cheese/cream cheese

100 g of peanut butter (sugarfree ir make your own, if you need help with this send me a PM)

1 tablespoon sweetener

a couple pinches of Maldon salt

vanilla pod (scrape it out or use vanilla extract/essence)

150 g dark chocolate
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Place butter, cheese and peanut butter in a bowl. Heat in the microwave for about 30 seconds or so, to soften the mixture so that its easier to stir. Add sweetener, salt and vanilla, mix really well. Taste the mixture, you may wish to adjust sweetness, then place it into the fridge for a couple of hours, it will harden slightly.
Then roll the mixture into balls, flatten them slightly, or shape them any way you want, place them onto a tray and into the freezer for a couple of hours.

Melt chocolate in a bowl placed over a pan of slightly simmering water, be careful dont overheat the chocolate or it will become grainy and thick, so slowly and gently does it! Let the chocolate cool slightly, then dip your frozen peanut shapes in the chocolate, cover all sides (use a toothpick to turn the pieces around) leave to dry, store in a cool, dry place.

For some reason these taste better the next day.
The link:
http://lchf-bloggen.blogspot.com/2011/1 ... nfekt.html
 
I'm pleased to hear about the sugar free marshmallows. I might add them to the home made choc bars and balls to get a chewy effect.

Helena :)
 
Chocolate Orange Biscuits

Chocolate Orange Biscuits
This recipe is using orange peel to add flavour, so no need to worry about fruit sugar spiking your bg levels. Try to use organic oranges to avoid pesticides, if you cant do that then make sure you wash the orange really well.


200 g ground almonds

1 handful of chopped almonds or pistachio nuts (pistachios add a bit more colour)

zest of two oranges (make sure you dont grate any pith, or it will be bitter)

sweetener equivalent to 50 to 100 g sugar

2 tablespoons fibre husks

2 teaspoons baking powder

1 vanilla pod or use vanilla extract or essence

2 eggs

1 bar of high cocoa content chocolate (Lidl's is good for that)
___________________________________________________________________________________

Mix all the dry ingredients, knead in the eggs. The dough will be sticky, but firm.

Shape the dough into the size of chubby fingers, then flatten slightly, place onto on a lined baking sheeet.

Bake for approx. 20 minutes at 175C. Take them out of the oven and cut the 'fingers' diagonically across as per photo. Place the biscuits back into the oven, leave the door ajar and the temperature at 75C to dry out the biscuits, this takes a good hour or even two.

Remove biscuits from the oven, leave them overnight in the kitchen, uncovered.

Next day, melt chocolate in a bowl over a pan of simmering water. Dip one end of the biscuits in chocolate. Let the chocolate harden, then place biscuits in a sealed container, store in a cool and dry place.
These are lovely with a cup of coffee or glass of wine.

http://lchf-bloggen.blogspot.com/2010/1 ... trekk.html
 
Serena51 - I used psyllum husks, but think Flaxseeds would work ok, let us know please will you?

All the best :)
 
Filled Nutcake With Chocolate Glaze

Filled nut cake with chocolate glaze
this cake has an almond base with a creamy filling and delicious chocolate coating.
Fantastic on its own or with berries on the side.

250 g almond flour

1-2 tbsp fiber husks

sweetener equivalent to 1 cup of sugar or to taste

1 teaspoon baking powder

100 g melted butter

120 g cream cheese

4 large eggs

Topping:

100 g dark chocolate (at least 70%)

1.2 dl of cream

50 g butter

2 tablespoons sweetener (I find that Splenda and chocolate dont go all that well together so I am always using Zsweet for such recipes)

Filling:

220 g Mascarpone

100 grams of butter

3 tablespoons sweetener or to taste

Vanilla extract or essence
_______________________________________________________________________________

Mix all the dry ingredients for the cake.

Whisk together eggs and cheese. Now combine both mixtures, then whisk in the butter.
Leave the batter to stand for a few minutes to allow the fiebre to swell up a little and thicken the mixture, if it is too runny you may add a bit more fibre. Taste for sweetness.

Line and grease a spring form tin, 24 cm - pour in the batter and bake at 180 degrees for approx. 35 minutes.(Caution if it is not leakproof you better line the tin fully)

Topping:
Melt butter and chocolate over low heat in a saucepan. Stir in cream and powdered sweetener. Mix well with a hand blender. Cool to room temperature.

Filling:
Mix all ingredients well with a hand blender.

When the cake is completely cool, slice it into two. Spread filling on one half of the cake, place other half on top, spread remaining filling on top of the cake, then cover the entire cake with the chocolate topping.
http://www.livsstilen.no/category/mat-o ... r/dessert/

The easy way to cut a cake in half is by using a piece of sewing cotton. Make an incision on the back of the cake, place the string into incision, holding both ends one in each hand and carefully with a slight sawing motion pull the strings towards you through the cake as if you are going to tie a bow at the front.
 
WhitbyJet said:
Sanober - try this:

Chocolate brownies
ingredients:
300gr dark chocolate 70%
3 / 4 cup Zsweet
2 tsp vanilla powder or essence/extract
1 pinch salt
6 eggs
1 cup coarsely chopped pistachios or any other nuts of your choice

serve with
whipped cream
raspberries

Preheat the oven to 200 degrees.
Line a brownie tin with baking paper.
Break the chocolate into small pieces and melt it over a water bath.
Whisk together eggs, Zsweet, salt and vanilla with electric mixer, add the melted chocolate in a thin stream while whisking.
Beat until it becomes a smooth cream.
Fold nuts into batter and pour it into tin.

Bake it for 10-15 minutes.
Let the cake cool in the pan, cool it for at least an hour in the refrigerator or overnight.

http://www.lchfrecept.com/ShowRecepy.aspx?ID=984
Click to expand...

My daughter wants to loose a few pounds, I suggested she low carbed with me, she said she would if there was such a thing as a low carb chocolate brownie. So, THANK YOU WJ, due to your recipe she is going to have a go at low carbing :clap:
 
Chocolate Cookies

Chocolate Cookies
These cookies are quite soft, you could add flavour to them, eg finely grated orange peel, a little chopped dark chocolate, coffee granules, chopped hazelnuts or macadamias, cinnamon, any of these would be nice.

1/2 cup butter - melted
1 heaped cup finely ground almonds,
Sweetener, eg 1/3 cup Sukrin or equivalent (I dont recommend Splenda for this)
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
4 tablespoons cocoa

Please note 1 cup measures 250ml
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Stir half the ground almonds, sweetener, vanilla and cocoa into the melted butter. Then stir in the egg, baking powder and the rest of the almonds.
Taste the mixture, see if it is chocolatey and sweet enough, you can adjust the amounts of sweetener and cocoa powder.. Mix everything together really well, you will have a soft dough, not liquid. Place the dough into the fridge for an hour, the butter will harden and the dough will have the consistency of pastry that you would roll out.

Preheat the oven to 180 degrees. Divide the dough into about 20 little balls. Do this fairly quicklyh or else the warmth of your hands will make the dough all sticky and too soft again.
Place the dough balls on a lined baking sheet, flatten them,slightly and leave some space in between because the cookies will spread out a little as they are baking.
Bake for 12 - 14 minutes. Cool the cookies on a rack.

http://lchf-bloggen.blogspot.co.uk/2012 ... esmak.html
 
Some of these recipies look great, was just wondering if there is any substitute for the ground nuts used in a lot of the recipies? Nuts are just one thing I can't stand from a taste point of view which is not very convenient when trying to low-carb!!
 
I was asked to copy my recipe here
Chocolate hazelnut brandy truffles

No probs!
So, get 75 grams hazelnuts from supermarket ( normally in bakery section) chop em up roughly in biggish bits, put on tray, and roast in oven for about 8 mins at about 180 degrees. Let cool.
Break up 200 grams of dark cooking choc into a bowl. I used 70% cocoa content; if you use darker it will be less carbs but more bitter.
Put 200 grams double cream in a non stick pan. Add tablespoon of canderel powder or other sweetener and bring slowly to boil, when boiling, pour over the choc.
Stir the choc and cream as it slowly melts until you get a dark goo of uniform colour
Stir in the nuts
Add a tablespoon of brandy, or dark rum if you prefer, and stir again.
While still hot and gooey, spoon into "petit four" paper cases you can buy at the supermarket. A couple of teaspoons in each case. I filled 37 petit four cases.
These were quite big and worked out at 1.7 grams carbs each. You could get it down lower if you wanted by using higher cocoa content chocolate, but I like the 70% stuff.
Put in fridge to cool down, then put in Tupperware container or similar and put in freezer. When you want a couple, take them out about half an hour before you want to eat.
Sounds a bit fiddly, but not really. And worth it!
 
I realised I hadn't put the carb count of my chocolate hazelnut brandy truffles in (previous page) so I've now edited the post to include that.
 
I tried the Black Sunday cake, but I must of done something wrong. Mine is more like a chocolatey creamy thing. It tastes nice enough. Maybe I need to use an electric whisk to get some air into the eggs?
 
Lenny3 said:
I tried the Black Sunday cake, but I must of done something wrong. Mine is more like a chocolatey creamy thing. It tastes nice enough. Maybe I need to use an electric whisk to get some air into the eggs?
Click to expand...

Oh no Lenny, thats no good, I wonder if you should have increased baking time or increased temperature?? Do you have a fan assisted oven??
Such a shame because it really is a lovely cake.
 
It is a fan oven, I'll try it again, once I've eaten all this. It could be that once I put it in the cake tin I then left it for about 20mins before putting it in the oven, as I was cooking my tea and didn't want to keep opening the oven with a cake in there. I've just received my coconut oil, so will be trying out the Bounty bars and a few other bits now too!!

L x
 
Home made chocolate muffins.

I made these today and the family went crazy for more, they really are nice.

120g Butter - softened
120g Creme Fraiche
25g Splenda or equivalent of your favourite sweetner
4 Eggs
2 tsp Vanilla essence
75g Ground almonds
50g Coconut flour
25g Green and Blacks cocoa powder
1tsp Baking powder

In one bowl mix all the dry ingredients, in the other all the wet. Slowly add the dry mixture until both are fully combined. I divided the mixture between 12 muffin cases and baked in the middle of the oven at 200 degrees, gas mark 6. Check them around 25-30 minutes. I have a fan oven so they were out a bit sooner, test with a skewer, when it comes out clean you're done.

Each muffin is roughly

Calories 220
Carbs 5g
Fiber 5g
Protein 8g
Sugar 1g
Fat 20g
 
MARZIPAN ORANGE FLAVOURED TRUFFLES

Visiting a new Mum (diabetic) in hospital today I took along these truffles, packaged in pretty tissue paper and a box.

MARZIPAN ORANGE FLAVOURED TRUFFLES

Ingredients:
500 grams ground almonds
powdered sweetener equivalent to 250g (tablet or liquid sweetener wont work)
2 egg whites (pastuerised!!)
The juice from about half an orange
85% chocolate to cover
(I used this one as its without maltilol http://www.avidlite.co.uk/acatalog/Choc ... LC121.html )
chopped nuts/coconut flakes/cocoa powder/ to roll finished truffles in
Suggested flavourings instead of orange juice you can use vanilla, brandy, grated chocolate, whiskey, etc

Mix almond flour with sweetener, add orange juice, egg whites, vanilla essence or other flavouring you want, knead until you have a smooth paste
Cut into shape, eg round truffle shape, or bars, or use a cutter to create pretty shapes
Dip in melted chocolate, roll in chopped nuts or whatever you would like to use and leave to dry.


Photo: http://lenabeatrice.net/lavkarbomat/jul ... elsinsmak/
 
I've been having a happy baking weekend and wanted to share some of the results.
I've had to link to my blog site as the pictures came out really squished when I tried to put them on here; I hope that's okay!!

HUGE thanks go to the lovely WhitbyJet for the recipes - even my hubby who really doesn't like the 70% chocolate enjoyed the cupcakes and brownie loaf!


Low Carb Chocolate Cupcakes with Mocha Cream Frosting

Chocolate Brownie Loaf

Enjoy!!
:D
 
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