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Homemade Keto Chocolate Bon-Bons with Chocolate Mousse – A perfect and Easy Valentine’s Day treat!

Ooooh love is in the air. ❤ Today, I wanted to give everyone an option that is quick, fun, and tasty for their SO. My sweetie isn’t a holiday kind of guy, so I usually make it special for the both of us by low-pressure, fancy chocolate and movies. Now I’m sharing it with all of you.

In my opinion, Lily’s has the best tasting low-sugar chocolate chips. Unfortunately, they can get pricey. But I see it as every once in a while kind of thing, so I usually splurge to buy them. Hershey’s also has a low-sugar version or you can also buy high cacao chocolate chips. Just be forewarned, that these come packed with 6-8 g of sugar per serving and if you are trying to stay on track, I recommend not doing it and opting for the pricier version. On to the recipe!

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Utensils:

  • Silicone mold for bon-bon (large or small works)
  • Large Glass or microwave-safe bowl
  • A deep saucepan
  • Large mixing bowl for the hand mixer
  • Large bowl for mixing
  • Pastry brush (or use a spoon in a pinch)

 

Ingredient list:

 

Chocolate mousse:

  • 4 oz full-fat cream cheese
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 2 tbsp unsweetened cocoa
  • 7-10 drops liquid stevia (or liquid sweetener equivalent)
  • 1/2 cup heavy whipping cream

Chocolate:

  • 9 oz (or the 10 oz from the store if you can’t get the Lily’s)

 

Directions:

Place a saucepan with 1 inch of water on a rolling boil (around 6-7 on your stovetop dial). As soon as it starts to boil, place the chocolate in the microwave safe bowl and place that on top of the heat. Watch the chocolate until there are just a few chunks left and it is mostly smooth. Remove from heat.

Take out your silicone mold and pour roughly about 1-2 tbsp of the chocolate into each mold then start coating the mold with chocolate. You can either use a spoon, or a pastry brush to do this. Make sure the chocolate is evenly coated on all sides and then place it in the refrigerator.

In your mixing bowl, pour the 1/2 heavy cream and use the hand mixer at medium to medium-high speed until stiff peaks start forming, or you notice it has become firm.

In a separate bowl, mix the

  • 4 oz of cream cheese
  • 1/2 tsp of vanilla
  • 1/2 tsp of cinnamon
  • 2 tbsp of unsweetened cocoa
  • and 7-10 drops of liquid stevia together.

After the mixture is smooth (no lumps) pour the ingredients into the heavy cream mixture and mix for another minute or two with the hand mixer.

Remove the chocolate from the refrigerator and scoop the mixture into the shells. Voila! a lovely chocolate coated mousse that you can decorate however you wish. If you want to be extra fancy, you can make a quick chocolate keto cake for the bottom (minus the crust), or you can pour the remaining chocolate on the bottom to create a sort of large bon-bon mousse.

Enjoy, and Happy Valentine’s Day!

See this on YouTube as well:

 

 

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Keto Cornish Hens with Cornbread and Sausage Stuffing.

It’s that time of year again─ The one where I’m constantly searching for that wonderful comfort food that sustains me and doesn’t make my waistband expand. This recipe will take a day for prep work, but worth the wait!

What you’ll need in advance:

  • Poultry ties (or very thin gauge wire can work in a pinch)
  • Bread pan (or I like to get these because they are very versatile)
  • Large pot used for brining. You could also use the large gallon storage bags that seal shut as well, but I prefer the pot because you are going to have to simmer the brine first and it’s just easier to do it this way.
  • 9×12 inch baking dish (or the other I mentioned that you can link together to make a pan)
  • Roasting pan (I highly recommend getting one of these for many reasons on the keto diet, it makes your life so much easier)

 

Ingredients

 

HENS and BRINE:

  • Cornish hens (they usually come in a pack of two and so I have made this recipe for two since I made it with me and my bf in mind)
  • 2 cups water
  • 6 tablespoons kosher salt
  • 4 cloves garlic, whole but peeled
  • 4 sprigs thyme (you could also use rosemary or sage or combine them)
  • 2 small bay leaves
  • 2 teaspoons whole black peppercorns, roughly cracked
  • 1 lemon and lime, halved.
  • 18 ice cubes (15 oz.)

‘CORNBREAD’:

  • 1/2 cup coconut flour
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 6 eggs (or 3 eggs and 1/3 cup coconut milk if you are running low on eggs)
  • 1/2 cup coconut oil, melted

STUFFING:

  • 1 pound ground sausage
  • 2 cups celery, chopped (this is optional for people that like celery. I’m not a fan so I left it out)
  • 1/2 cup onion, chopped
  • 5 cups crumbled “cornbread” (from above bread recipe)
  • 1 1/4 cups chicken broth (add more if you prefer a mushy stuffing. I like mine more firm.)
  • 1 1/2 tsp poultry seasoning ( or make your own: 2 teaspoons ground sage, 1 12 teaspoons ground thyme, 1 teaspoon ground marjoram, 34 teaspoon ground rosemary, 12 teaspoon nutmeg, 12 teaspoon finely ground black pepper)
  • 1 tsp sage

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Let’s get started on this wonderful recipe. You will need to prepare the brine the day before you plan on cooking. Make sure that you have given the birds an hour per pound to thaw as well. So before making your brine, make sure that you have properly thawed your birds as well.

Brine: 

  •  In a large pot, combine water, salt, onion, garlic, thyme, bay, peppercorns, and lemon and lime. Bring mixture to a boil over high heat, stirring until the salt has dissolved. Take mixture off of the heat, cover and let steep for 10 minutes.
  • Add ice to the mixture and stir until the ice has completely melted.
  •  Here is where you can use a large freezer bag (if you cooked the brine in a medium pot instead) Place the hens into a large freezer bag, or into the pot. For the best taste, I recommend letting this sit for 24 hours, however, if you want to make it the same day, let it sit for at least 3 hours at room temperature. Place the mixture in the refrigerator if you choose to leave it over-night.
  • The next day rinse the hens in cold, running water, pat dry and then set aside. Discard brine. Let the hens rest for 1 hour before cooking or transfer to the refrigerator to use later. (see what to do with cornish hens after cornbread and stuffing instructions.)

Cornbread: 

  • Preheat oven to 350 degrees F.
  • In a medium-sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
  • Grease a small bread pan and fill about 2/3 of the way full with batter.
  • Bake for 40-50 minutes, or until a toothpick comes out clean. This can be made ahead and frozen.

Stuffing: 

  • Preheat oven to 325 degrees
  • Place sausage, celery, and onions in a large, deep skillet.
  • Cook over medium-high heat until evenly brown.
  • Drain, crumble and set aside.
  • In a large bowl combine sausage mixture with cornbread, chicken broth, poultry seasoning, and sage.
  • Mix well and transfer to a 9×12 inch baking dish.
  • Bake, covered, for 45 minutes or until well set and cooked through. Makes 12 servings.

 

Nutritional info (per serving):
Traditional Cornbread Stuffing = 441 calories, 20g fat, 15g protein, 52 carbs, 4.3g fiber
“Healthy” Stuffing = 278 calories, 22g fat, 12.4g protein, 4.4 carbs, 2.2g fiber

 

Cornish Hens After Brine:

  • Preheat the oven to 450 degrees.
  • Under the hen’s skin and inside the cavity, use the other half of your lemon and lime. Make sure that you slice them thinly before placing them inside.
  • Chop up your fresh thyme and rosemary (I usually use about a tablespoon of them combined or slightly under) and sprinkle under the skin and a little on top. (you can also add a sprig of rosemary inside the hens if you love it.)
  • Take 3/4 stick of butter and place inside each bird and use the last quarter of each to place under each skin. I usually slice it thinly to place underneath.
  • Tie together the legs and arm flaps like so:
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  • And then place them on your roasting pan and roast in preheated oven for 25 minutes.
  • Reduce oven temperature to 350 degrees.
  • Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  • Place (or tent) aluminum foil around the hens to keep warm as you prep the plates.

Nutritional breakdown (per serving): 

There are 793 calories in 1 hen of Roasted Cornish Game Hen (Skin Eaten). Calorie breakdown: 65% fat, 0% carbs, 35% protein.

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Keto Peanut Butter and Chocolate Pie Recipe

What is great about this recipe is how versatile it can be. It can double as a brownie or a pie!

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Ingredients:

  • 1 tbsp coconut oil
  • 1 medium low carb tortilla (I use mission) (for the handmade crust, see bottom)
  • 6 ounces of cream cheese
  • 1 large square of unsweetened chocolate (or two small ones)
  • 1 large egg
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 4 tbsp of low sugar peanut butter (I prefer skippy)
  • 6 drops of liquid stevia
  • 1/4 cup Truvia (or your choice of granulated fake sugar)
  • 1/4 cup chopped walnuts or pecans. (For brownie version. I prefer walnuts for these)
  • 1/4 cup unsweetened chocolate chips (I prefer Lily’s) You can also chop up their tasty chocolate bars for a fun twist!

*Optional: Swerve powdered sugar sprinkled on top

Hand-Made Crust (optional)

  • 2 cups blanched almond flour (almond meal for a more rustic crust)
  • 2 tablespoons granulated fake sugar of your choice
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons chilled butter (or coconut oil)
  • 1 egg
  • 1/4 teaspoon vanilla

 

Crust Baking instructions:

  • Grease a 9-inch pie dish very well, and preheat the oven to 350 degrees F.
  • Place the flour, sugar, baking soda and salt in a food processor and pulse several times.
  • Add the egg and vanilla, and then scatter small pieces of coconut oil over top.  Pulse until the mixture forms a ball.
  • Press the dough evenly into a 9-inch pie dish, working the dough all the way up the sides. I find that pressing the dough into a flat disk helps before doing this step.
  • With a fork, prick the crust several times over the bottom and sides, and then bake for 8-12 minutes. The bottom will be just dry, don’t over-bake.

 

Baking instructions:

  • Keep oven to 350 degrees
  • In a medium saucepan over medium-low heat, combine cream cheese, peanut butter, granulated sugar, vanilla, cinnamon, cocoa powder (or half a package of sugar-free chocolate pudding), unsweetened baking chocolate, chopped nuts and chocolate chips (if you are doing the brownie type pie), and 6 drops of liquid stevia. Melt it down and stir until well combined. It will have the consistency of slightly smooth cake pop batter.
  • Remove from heat and set to the side.
  • For the quick crust – In a medium skillet (make sure your skillet can go in the oven with a metal handle) take your 1 – 1 1/2 tbsp of coconut oil and heat at 60% (or 6 on your dial) Place the tortilla in the skillet and rotate until the oil has evenly coated the bottom. Allow to bubble and brown on the bottom, and then flip.
  • Take the 1 large egg and mix it in with the pie filling. Blend them together and then smooth the mixture on top of the tortilla. Immediately place it in the oven and cook for 10-15 minutes. If you prefer a firmer texture (like brownies) do 15, if you want your pie more creamy, cook for 8 – 10 minutes.
  • Remove and let cool completely before adding the powdered sugar on the top.

If you like chocolate chess pie, this is for you! Happy Holidays, friends. ❤