Well, after months of messin’ around with all sorts of ingredients, and a lot of bean recipes, I’ve come up with my own.
And I’m pretty happy with it. I still find that it dries out quickly so it works best with some ice cream or some mousse as a foil, but otherwise the taste works just fine.
I know the ingredients aren’t easy and are expensive in some cases. I urge you to buy in bulk, and buy the base item and use your food processor to make the “flours”.
- 1/2 c almond flour
- 1/4 c coconut flour (I use dried unsweetened flakes and whirr them in the food processor)
- 1/4 c oat flour (regular oat meal whirred in the food processor)
- 1/4 c whey protein
- 1/4 quinoa flour
- 1/2 c cocoa powder unsweetened
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c sugar substitute of your choice
- 3 eggs
- 1 tsp vanilla
- 1/2 c mayonnaise
- 1/2 c bittersweet chocolate chips
- 1/2 c walnuts chopped
- Whisk together all the dry ingredients except the sugar in a bowl.
- Whisk the sugar and wet ingredients in another bowl.
- Add the wet to the dry and mix until well mixed.
- Ad the chips and the nuts.
- Place in a well-greased 9 x 9 pan.
- Place in a 350° pre-heated oven for about 35-40 minutes, until a toothpick comes out dry.
- Cool on a rack in the pan.
NOTES: you can change up the nuts of course and the chips if you prefer something else. Don’t over bake…It’s better to be slightly wet in the middle than too dry.
SOURCE: Sherry Peyton
This is easy to make and so good, well, let’s just say it’s hard to eat one piece.
What is delightful, is that you can pair the cheesecake with any fruit that you wish, making it as elaborate or simple as you desire. Plain or dressed up, it tastes spectacularly good.
- 1 1/2 cups almond flour
- 1/4 cup sweetener of your choice, (powdered will leave a smoother consistency)
- 1/4 cup butter, melted
- 12 ounces cream cheese, softened
- 2 tbsp sour cream or Greek yogurt, room temperature
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 3/4 cup sweetener of your choice
- 1/2 cup plus 2 tbsp heavy whipping cream, divided use
- 1 envelope Knox gelatin
- In a medium bowl, whisk together almond flour and sweetener. Stir in butter until well combined and clumps form.
- Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.
- In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.
- In a small bowl, whisk together 2 tbsp heavy cream and the gelatin. Stir into cream cheese mixture until combined.
- In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
- Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set. Pour topping over chilled cheesecake and serve.
NOTES: I love this plain, but any fruit will work, and any method. You can use fresh fruit, or cook it down to a sauce.
SOURCE: All Day I Dream About Food
This is a good serviceable dessert. It comes together easily and of course takes care of itself in a slow cooker. The flavor is quite good, the texture fine.
You can add a fruit puree as a topping, or whipped cream. A ganache might be quite effective as well.
This looks rather plain, but dressed up with a topping, it becomes a fine company dessert.
1 1/2 cup almond flour
1/2 cup coconut flour
3 tablespoons sweetener of your choice
2 teaspoons baking powder
1/2 cup butter, melted
1/2 cup whipping cream
Juice from two lemons (about 2 tablespoons)
Zest from two lemons
3 tablespoons granulated sweetener of your choice
1/2 cup boiling water
2 tablespoons butter, melted
2 tablespoons lemon juice
- Combine almond flour, coconut flour, sweetener, baking powder, and xanthan gum in medium bowl.
- Whisk together butter, whipping cream, lemon juice, zest and egg in large bowl.
- Add dry mix to wet mix and combine until well blended. Spread into 2-4 quart slow cooker crock lined with aluminum foil.
- Combine all topping ingredients in bowl and pour over cake batter in crock.
- Cover crock pot and cook on high setting about 2-3 hours or until toothpick inserted in center comes out clean.
- Serve warm with fresh fruit and whipped cream, if desired.
NOTES: Since slow cookers come in so many sizes and powers, it’s rather difficult to give the correct time for cooking. But since slow cooking is slow, you have plenty of wiggle room. Just start checking early and every fifteen minutes or so after the first hour and a half or so.
Cookies are wonderful aren’t they? Perfect as breakfast with some coffee, or with milk as a snack.
I’d bought some quinoa flour and put together this recipe after studying a few dozen using quinoa and general spice cookie recipes.
Hope you like it.
- 1 1/2 cups quinoa flour
- 1/2 cup sugar of your choice (I used Stevia)
- 1 scoop protein powder
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1 tsp. cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp cardamom
- 4 tbsp melted butter
- 1 tsp. vanilla
- 1 whole egg
- 1/2 tsp salt
- Mix all ingredients in a bowl.
- Use a 1″ scoop to scoop balls and place them on a greased cookie sheet.
- Press each down with the palm of your hand. Sprinkle with a bit of sugar
- Bake at 350° for 8-10 minutes.
- Cool on the sheet and then place on a rack to finish cooling.
- If you leave them out longer, they will become more crispy. Otherwise store them in container in the fridge and they will be quite moist.
NOTES: You might add some chopped pecans or walnuts to the mix as well.
SOURCE: Sherry Peyton
I adore chocolate and this gets pretty chocolaty. But there is a caveat.This is also very datey. So if you aren’t a fan of dates you might want to try something else. Just fair disclosure. Because the dates make up most of the sweet part, it’s not a low carb but it avoids regular sugar and flour and you get some fiber too.
This must be kept in the fridge because the topping is like a firm pudding that is very creamy.
Perk: no cooking!
- ½ c. pumpkin seeds (you can use another nut or seed here if you prefer)
- ½ c. oats (can also be replaced with more nuts or seeds if paleo or grain-free)
- 10 large, soft dates (I used Medjool)
- 3 T. cocoa powder
- ¼ t. sea salt
- 1-3 t. water (less if using a ‘fattier’ nut like walnuts)
- 2 avocados (use a less ripe one to ensure less avocado taste)
- 4 T. maple syrup
- 3 T. cocoa powder
- 1 t. vanilla
- ⅛ t. sea salt
- 1 T. coconut oil, melted
- 10 drops liquid stevia (or another tablespoon of maple syrup)
- Process the seeds and oats (if using) until they are broken down into a meal consistency.
- Remove the mix, and add in the dates.
- Process the dates until they form a ball of date paste.
- Add back in the seed/oat mix along with the cocoa powder and salt.
- Process until well-mixed.
- Add in water as needed until the mix begins to clump a bit.
- Press the mix into a lightly oiled 7 x 5 inch glass dish
- Place into the refrigerator while you make the filling.
- Process all of the ingredients together until smooth and well combined.
- Pour atop the base and spread over the top.
- Chill the dessert.
- Cut and serve!
NOTES: You can add walnuts chopped to the top and or some chocolate chips.
SOURCE: Oatmeal with a Fork
These are simple to make, taste wonderful and are healthy, although the carbs are higher due to the dates being used. Still, it can be worked into your diet and best yet, it requires no baking.
These are wonderfully tasty.
Do give them a try.
- 1½ cup rolled oats
- ½ cup almond flour
- ½ cup raw almonds
- ¼ tsp. salt
- 3 Tbsp. brown rice syrup* (or honey or maple syrup)
- 2 Tbsp. coconut oil, melted
- 1 cup dates, pitted and roughly chopped
- ¼ cup unsweetened cocoa powder
- 2 – 4 Tbsp. water**
- Line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- In a food processor, process oats, almond flour, almonds, and salt until the oats and almonds have broken down and the mixture resembles a rough crumble. Add brown rice syrup and coconut oil, and continue processing until all the ingredients are well incorporated and the dough begins to stick together.
- Reserving ½ cup of the oat mixture, transfer the remaining dough into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly.
- To make the filling, add the dates, cocoa powder, and water to the now empty food processor, and process until the dates have broken down into a paste. Stop and scrape down the sides of the bowl as needed, and add a splash of water if the mixture is being stubborn. You don’t want to add too much, though, since you want the paste to be quite thick.
- When you’re happy with the consistency, transfer the date fudge to the baking pan and use a spatula that’s been sprayed with cooking spray to spread it evenly over the oat mixture. Sprinkle the reserved dough over the top and gently press it down with your fingers. Refrigerate for at least 1 hour before cutting into bars. Store bars in an airtight container in the fridge.
NOTES: I followed this recipe verbatim and had no problems. I used the maple syrup. I stored it in the fridge and that held up perfectly.
SOURCE: Running With Spoons
Yes I do post a lot of brownie recipes. But that is because I’m always trying to get a better brownie for my locarb.
This is really a great one, with just one slight drawback. It’s a bit dry and crumbly. I’m going to try to fix that and I’ll tell you what I plan to do next time I make them.
After I’ve tried about three or four other recipes I still have queued up waiting the taste test.
So here is how I made it.
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup plus 1 tbsp. unsweetened cocoa powder (or raw cacao powder)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1-1/4 tsp Stevia or sweetener of choice (to taste)
- 2 tablespoons raw honey or organic coconut sugar
- 1 cup chopped walnuts or pecans
- 3 large pastured eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure coconut milk or heavy cream
- 2 tablespoons strong brewed coffee, at room temperature (or extra coconut milk or cream)
- 1/2 cup unsalted butter, melted
- 1/2 cup bittersweet chocolate chips
- **Plus and extra 2 tablespoons chopped nuts & 2 tablespoons chocolate chips for topping
- Preheat oven to 325 degrees F.
- Grease 8X8 inch pan with butter or coconut oil
- In medium bowl, add the dry ingredients and blend well with whisk.
- Add remaining ingredients and mix with wooden spoon. Taste for sweetness and adjust if needed. Spread batter evenly into prepared pan (it will be thick).
- Sprinkle extra chocolate chips and nut over batter.
- Bake for 18-20 minutes, depending on how moist you like your brownies.
- Do NOT over bake!
NOTES: Next time I’m going to eliminate the honey and add 1/3 c pureed dates and perhaps a couple of tbsp of either unsweetened applesauce or mayonnaise. I think that will help with the moistness. But truly, the chocolate chips made the experience quite moist, it just didn’t come out in a nice piece when you cut it. It tended to crumble. So use the recipe as is or try with the suggestions. Let me know how it turned out.
SOURCE: Ditch the Wheat