The perfect marriage between a brownie and a flourless chocolate cookie. These Ultra fudgy keto chocolate cookies are full of rich dark chocolate, with a hint of espresso. Just 2.4g net carbs per cookie!

Nutrition (per cookie):

Yields: 24 cookies

Calories: 85 kcal | Fat: 7.1g | Total carbohydrates: 11.8g | Protein: 2.1g | Net Carbs: 2.4g | 8.3g Sugar alcohols

INGREDIENTS

• 3 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 cup powdered sweetener erythritol/monk fruit, (or 1 1/4 cup powdered allulose)
• ½ cup almond flour
• 3 tbsp dark cocoa powder alkalized or Dutch process
• 1 teaspoon baking powder
• 2 teaspoon espresso or finely ground coffee
• ⅔ cup Lily's dark chocolate (150g) or low sugar dark chocolate
• ⅓ cup butter unsalted
• flakey sea salt for topping

DIRECTIONS

1. Preheat the oven to 350℉ [175℃]. Line 2 large baking sheets with parchment paper and set aside.
2. Whip the eggs until fluffy. Add the room temperature eggs and vanilla extract to a large bowl or the bowl of a stand mixer and beat on high for at least 5 minutes until the eggs are very light yellow, noticeably fluffy, and have doubled or tripled in volume.
3. Incorporate dry ingredients . Add the powdered sweetener, almond flour, dark cocoa powder, ground espresso, and baking powder to a medium bowl and whisk together until combined. Add half the dry mixture to the eggs and gently fold in until combined. Repeat for the second half of the dry mixture. The eggs will deflate a bit but that's ok.
4. Melt chocolate and butter. Melt the chocolate using a double boiler or in the microwave on high for 30 second intervals until smooth. Once melted, stir in the butter until melted and fully incorporated. Fold the chocolate and butter into the cookie batter. It will be quite gooey and wet, similar to brownie batter.
5. Scoop cookies and bake. Using a small 1 tablespoon cookie scoop, scoop the batter onto the parchment lined baking sheet. Space the cookies 2 inches apart as they will spread when baking. Bake in a 350°F [175℃] oven for 12-14 minutes until the edges are set but the middle still appears soft.
6. Sprinkle with salt and cool. Remove the cookies from the oven and sprinkle with flakey sea salt while the cookies are still hot and soft. Slide the whole piece of parchment paper with the cookies on them onto a baking rack and cool for at least 10 minutes until the cookies are fully set.

Notes

Low carb sweetener - It's essential that the sweetener is powdered for this cookie recipe. You can buy powdered erythritol, monk fruit, or allulose online, or powder it yourself using a coffee grinder.

Low carb Chocolate - Use whatever low carb chocolate you prefer. The darker the better, Lindt excellence 85-90% dark or Lilys dark chocolate are excellent choices. See the full post for more on choosing a low carb chocolate for baking. 

Whipping the eggs -  Whipping the eggs takes time, at least 5 minutes sometimes longer. You want them to be very fluffy and airy for this cookie recipe, similar to a Genoise sponge so take your time. 

Baking the cookies - Bake until the cookies appear just done but still soft. There is a lot of chocolate and butter in this cookie that will keep them soft and firm up while the cookie cools. Over baked cookies will be crumbly and hard instead of soft, chewy and fudgy. 

Ground espresso - Use finely ground espresso or espresso powder.. You can use any coffee you prefer, I specified espresso because it's generally a finer grind than other types of coffee. You can add the espresso to the grinder with the sweetener and powder them together.

More details and Source: https://yummyforadam.ca/keto-salted-mocha-brownie-cookies/

A quick and simple coleslaw topped like a Greek salad in a creamy homemade dressing. Less than 5g net carbs per serving! A perfect a low carb side salad or for summer BBQ, picnics, and potlucks.

Summer salads like this are a life saver during BBQ season and we rely on coleslaw a lot as a simple, refreshing, low carb side dish.

Nutrition (Per serving)

Yields: 8 Servings

Calories: 165kcal | Fat: 14.4g | Carbohydrates: 6.8g | Protein: 3.2g | | Net Carbs: 4.7g

Coleslaw Mix

• 5 cups cabbage shredded
• ½ cup cucumber sliced
• ½ cup tomato chopped
• 1 small red onion sliced
• ⅓ cup Kalamata olives sliced
• 1 small green pepper chopped
• ⅔ cup feta cheese cubed/crumbled

Creamy Greek Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 cloves garlic minced
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 2 tablespoons oregano chopped
• 4 tablespoons parsley chopped
• 1 tablespoon rosemary chopped
• 1 tablespoon dill chopped
• ½ teaspoon black pepper
• ¼ teaspoon salt

Instructions

1. Shred the cabbage and slice the vegetables. Using a sharp knife cut the cabbage into strips. Cut across the strips taking thin shaving like slices with the knife. You can also shred the cabbage using a box grater, or the grating disc on a food processor. See recipe post above for further details about hand cutting the cabbage. Slice the cucumber, tomato, red onion, and olives into smaller bite sized pieces.
2. Combine coleslaw mix. Add the shredded cabbage and sliced vegetables to a large salad bowl and combine well.
3. Prepare the dressing. Add the mayonnaise, sour cream, minced garlic, lemon juice, red wine vinegar, oregano, parsley, rosemary, salt and pepper to a small bowl and combine well.
4. Dress and toss the coleslaw. Pour the dressing over the coleslaw mix and toss to coat.

Notes

• For a super quick version of this store bought bagged coleslaw mix and store bought creamy Greek dressing can be used. 
• Leftovers: Store leftover sealed in the fridge for use within 3 to 4 days. 
• Dried Herbs:  If you are using dried herbs instead of fresh, cut the amount in half and adjust from there. Dried herbs are much more potent than fresh herbs.

 

Source: https://yummyforadam.ca/creamy-greek-coleslaw/

A simple low carb oaded with crumbled chorizo, gooey melted cheese, sautéed onions, peppers, and chilies, this easy breakfast scramble packs a punch.

Great on its own or stuffed into a low carb tortilla!

Nutrition (per serving)

Yields: 4 servings

Calories: 500kcal | Fat: 41.5g | Carbohydrates: 10g | Protein: 22.8g | Net Carbs: 6.8g

Ingredients

• ½ pound chorizo crumbled
• 1 small onion diced
• 1 small red pepper diced
• 2 large jalapeno sliced
• 2 tablespoons diced green chilies fresh or canned
• salt and pepper
• ½ teaspoon cumin
• ½ teaspoon corriandar, ground
• 6 large eggs whipped
• 3 tablespoons sour cream
• ⅓ cup cheddar cheese shredded
• ⅓ cup Monterrey jack cheese shredded
• 1 tablespoon lime juice optional
• ⅓ cup cilantro fresh
• 1 large avocado sliced for garnish
• 1 large jalapeno sliced for garnish

Instructions

• Cook and Crumble the Chorizo. Remove the chorizo from the casings if necessary and add them to the pan. Crumble and brown over medium heat until cooked through. Break them apart with a spatula or wooden spoon as needed. ½ pound chorizo
• Sauté the Onions, Peppers, and Spices. Once the chorizo is cooked through, add the diced onions, red peppers, sliced jalapenos, and diced green chilies to the skillet and sauté for around 5 minutes until they begin to soften. Add the cumin, coriander, black pepper and cook for 1 to 2 minutes. Season with salt as needed. 1 small onion,1 small red pepper,2 large jalapeno, salt and pepper,½ teaspoon cumin,½ teaspoon corriandar,2 tablespoons diced green chilies
• Beat the eggs with sour cream. Crack the eggs into a bowl and add the sour cream. Whisk until fluffy and pale yellow. 6 large eggs,3 tablespoons sour cream
• Cook the eggs and melt the cheese. Add the eggs and cheese to the skillet and cook until light and fluffy. Use a spatula to scramble the eggs and prevent them from sticking or burning. Remove the eggs from the heat right before they are cooked to your liking as they will continue to cook off the heat. 6 large eggs,⅓ cup cheddar cheese,⅓ cup Monterrey jack cheese
• Garnish and serve. Garnish the eggs with lime juice, fresh cilantro, sliced jalapeno, and avocado. Serve immediately as a hearty low carb breakfast, or with your favourite low carb tortilla. 1 tablespoon lime juice,⅓ cup cilantro,1 large avocado,1 large jalapeno

View, Pin, or Print the Recipe: https://yummyforadam.ca/spicy-tex-mex-scrambled-eggs/