My most recent and amazing chocolate recipe – Sugar Free Chocolate Cheesecake

It’s hard to find a person who doesn’t like chocolate, but often that chocolate craving comes in different forms. I love chocolate cake, but then again, sometimes just a piece of chocolate is all I need, like these keto chocolate truffles.

These amazing chocolate dessert recipes are all kitchen and people tested from folks who don’t eat keto or watch their sugar. You can only imagine how much these are appreciated by people on the keto diet or are diabetic. 

Many of them are tested through customers, as we sell some of our desserts at Farmer’s Markets in the Nashville area. Our bakery customers love the cookies and chocolate cakes we sell.

Keto Chocolate Creamy Recipes

• Keto Chocolate Budino
• Keto Chocolate Pudding
• Keto Chocolate Mousse
• Keto Pots d’ Creme
• Keto Flourless Chocolate Cake
• Keto Chocolate Mug Cake

Keto Chocolate Dessert Recipes: Cake

• Keto Ganache Chocolate Bundt Cake
• Keto Chocolate One Layer Cake
• Keto Chocolate Brownies
• Keto Texas Sheet Cake
• Keto Ding Dong Cake
• Keto Chocolate Cupcakes
• Keto German Chocolate
• Keto Mini Chocolate Bundt with Ganache (The chocolate I sell out in the Farmer’s Market).
• Chocolate Ganache (thick chocolate topping)
• Sugar Free Peppermint Frosting for Chocolate Cupcakes

Keto Chocolate Dessert Recipes: Cookies/Bars/ Candy

• Keto Chocolate Chip Pecan Cookies (Another sell-out product at Farmer’s Market)
• Keto Chocolate Chip Birthday Cookie Cake
• Keto Chocolate Chip Blondies
• Keto Oreos
• Chocolate Truffles
• Keto Chocolate Peanut Butter Cups
• Keto Mounds Bars (coconut)
• Keto Chocolate Chip BACON Pecan Cookie

I hope you LOVE these keto friendly chocolate recipes as much as I do. They are:

• Gluten Free (made mainly with almond flour and coconut flour)
• Sugar Free (made with Swerve, a powdered erythritol)
• Made with healthy oils, such as avocado oil and olive oil.
• Made with unsweetened cacao powder. I like this brand.
• Made with Choc Zero Chocolate Chips where applicable.

Please leave me a comment below to let me know what recipe you would like to make first.

I order my chocolate chips from Choc Zero. Use SpinachTiger10 code to save 10%.

I order a lot of my baking pans, and ingredients from Amazon. Shop my Keto Bakery Shopping Page. I do earn a commission as an affiliate, but I have painstakingly curated this list.

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The post 20 Keto Chocolate Dessert Recipes for Chocolate Lovers appeared first on Spinach Tiger.

How to Make a Bailey’s Salted Caramel Martini

I found myself making a Salted Caramel Martini when I was in the middle of making caramel frosting for a St. Patrick’s Day party. I found some Bailey’s Irish Cream with a hint of caramel in the fridge and my whole day changed.

Next thing I knew, I was grating chocolate and dipping a martini glass into some salted caramel.

This is not really a martini in the true martini sense, but it’s luscious and pretty, so I’m not going to dicker with words. You could mix Irish cream with vodka, but I like it just the way it is.

Bailey’s Caramel Irish cream has everything you need to drink it straight, but when you add a little salt, and a little chocolate, you’ve got an easy salted caramel martini.

We once used Irish Cream to make milk shakes for a very adult party the same day we had these chocolate salted caramel cupcakes. One day, I plan to use it in macarons.

Simple pour some caramel Bailey’s in a shaker of ice and get it really cold. Rim a glass with caramel, sea salt, and shaved chocolate. Just top with a little extra caramel. You can find out how to make caramel here. 

So tell me, do you have any good Irish Cream recipes?

Please connect with me on instagram. I’d love to see you there, and check out hashtag spinachtiger.

Have a happy, safe St. Patrick’s Day, and if you’re looking for something green, let me suggest this avocado margarita.

Recipes You May Like for St. Patrick’s Day

• Irish Stew with Oven Baked Soda Bread
• Stove Top Soda Bread
• Avocado Margarita
• Sauteed Cabbage with Bacon

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Irish Cream Salted Caramel Martini

Bailey’s Irish Cream Cocktail

Course Cocktail

Cuisine Irish

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 2 tablespoons grated chocolate
• sea salt
• 2 tablespoons caramel sauce
• 6 ounces Bailey’s Caramel Irish Cream

Instructions

• Grate chocolate with cheese grated and place in circle larger than glass on a piece of parchment.
• Add a dash of salt to the chocolate.
• On another piece of parchment put a circle of caramel sauce.
• Dip glass into caramel, then dip into chocolate.
• Refrigerate glass to chill.
• Pour Bailey’s Caramel flavored Irish Cream into shaker with ice to chill.
• Pour into cold glasses. Serve

The post Salted Caramel Martini with Bailey’s Irish Cream appeared first on Spinach Tiger.

Keto Chocolate Cake with Almond Flour

My usual recipe for keto chocolate cake calls for coconut flour, but today I switched to almond flour with a little coconut flour.  a I got an exceptional chocolate cake, the one you will think most resembles the chocolate cake of childhood.

It’s not that my original wasn’t good, but if you know me by now, I’m always striving to bring the very best recipes to you.

Not only that, I’m now operating a home based bakery business, featuring keto friendly cakes, biscuits and tortillas. It’s taking off much faster than I anticipated and it’s very exciting that folks who can’t bake, don’t want to bake will be able to enjoy big fat healthy yum!

These are the little cakes available in the bakery.

What is the best Unsweetened Cocoa Powder?

When I opened up the bakery, I tried many different unsweetened cocoa powders. Almond flour is harder to flavor than regular flour and many were coming up short. I discovered Better Body Foods Cacao and got the deep chocolate intensity I was looking for. I highly recommend using this brand.

What is the Sweetener for Keto Chocolate Cake?

I use Swerve as my sweetener. Read about why I use Swerve here. I use the granulated for the cake and the Swerve Confectioner’s for the frosting.

I worked very hard on my chocolate cake because of the bakery.  I wanted a very chocolatey cake that still could take many of different frostings I am offering. By the way, I just developed the very best keto peanut butter and keto german chocolate, which you will absolutely love on this chocolate cake. I will post those later this week.

The Keto Chocolate Cake

I made this as a large one layer cake because that’s how you will most want to make it. Since originally posting this, I have discovered this makes an ample double layer 8 inch cake, a perfect 6-inch triple layer cake and 12 cupcakes (sometimes more).

I’ve adjusted my technique to give the cake a better rise. See tips below.

Is there a dairy free option?

Yes. You can substitute coconut milk in lieu of any milk and sour cream. I’ve done this many times and then topped the cake with a dairy free chocolate ganache. See my ganache recipe here and sub coconut milk for heavy cream.

The Nutrition Value for Keto Chocolate Cake

The Nutrition Value: The cake without frosting is 3 net carbs. There are 12 servings. Frosting usually doesn’t add any carbs if made with butter and Swerve.

Baking Tips

Start by whipping eggs first. Then, stream in oil. I learned this tip watching the baker from the Milk Bar. It makes all the difference in the world. You can use olive oil or avocado oil.

Use Parchment Paper – Almond flour tends to stick. Parchment paper will save your cake. Also, using a baking spray for the sides.

Take the cake’s temperature – Cake is done at 210 degrees F. I will take a cake out at 207 F. but never before.

Don’t over mix the dry ingredients – Once you put the dry ingredients into the wet ingredients, barely mix. You may start with mixer on low and then fold in. Cake gets tough if you over-mix.

Use a good cocoa powder – I mention this above. Taste your batter by microwaving a teaspoon of batter. You should taste that chocolate.

Remove your cakes from cake pan to cool. Take a butter knife all around the pan once out of the oven. Wait ten minutes. Use mitts to revert onto very flat surface. To retain moisture, place the pan back over the cake, until cake is cool. Do not touch cake again until completely cooled. This kind of cake falls apart easily when warm.

Freeze cake for a few minutes before frosting. 

Decorate with sugar free sprinkles if desired.

I’ll soon be bringing you all the delicious frostings I’ve created for my bakery, but in the meantime, this keto chocolate frosting is delicious. I also like this cake with a keto vanilla buttercream or a keto strawberry frosting.

You might also like these recipes:

• Keto Triple Chocolate Sheet Pan Brownies
• Keto German Chocolate Cake
• Keto Texas Sheet Cake
• Keto Chocolate Peppermint Cupcakes
• Keto Chocolate Ganache that Stays Glossy
• Keto Mini Chocolate Bundt Cakes
• Keto Triple Chocolate Birthday Cake with Vanilla Buttercream

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Keto Chocolate Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake (for one layer cake)

Course Keto Dessert

Cuisine American

Keyword gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 252kcal

Author Angela Roberts

Ingredients

• 2 1/2 cups almond flour 240 grams
• 2 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup Unsweetened cocoa powder I use Better Body Cacao Powder
• 1/2 cup boiling water
• 1/4 cup almond milk if needed
• 4 tablespoons sour cream 60 grams (see notes)

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Mix sour cream and milk together. Add.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder with hot water. It may be thick and that's okay.
• Add in sour cream to cocoa mixture.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Pour into prepared pan and bake at 350 degrees F., 180 C. Bake for 25 to 30 minutes or until center is at 210 Degrees F.
• If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 210 Degrees F.
• If making in a quarter sheet pan, bake 15 to 20 minutes. Check Internal Temperature
• Frost cakes with sugar free chocolate buttercream

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4g

The post New Keto Chocolate Cake Recipe appeared first on Spinach Tiger.

I’ve browsed the popular similar recipes and I can tell you this is the recipe to make. I know my keto cake, as I have a successful home keto bakery. My recipes have to work consistently, and they do.

There are two ways to make this recipe for chocolate cake with sugar free peanut butter frosting. 

• Dozen cupcakes
• Triple layer 6 inch cake
• Double layer 8 inch cake

If you want to freeze, make 12 cupcakes. If you’re celebrating, make the double layer 8 inch cake or triple layer 6 inch cake, enough for 8 to 10 pieces.

I can guarantee that this chocolate cake recipe is the best chocolate keto cake recipe around,  as I’ve probably sold 1000 chocolate cupcakes from my home keto bakery in the last year.

Keto Peanut Butter Frosting

Peanut butter frosting is very popular in my keto home bakery.

The peanut butter frosting is light, fluffy and so good. Mixing together smooth peanut butter, butter and Swerve confectioner’s sugar, we have the best keto chocolate cake with a keto peanut butter frosting you could have.

The key to mixing the peanut butter is to warm it up a bit in the microwave (not hot, just warm) and adding to buttercream. This will yield a very fluffy, sugar-free peanut butter frosting.

I like using a smooth peanut butter that does not have added sugar, such as Maranatha, but any sugar free brand will work. If you use a natural brand that has to be stirred, make sure it’s incorporated and warm up a bit to soften.

Use Swerve Confectioner’s Sweetener

You can read here why I love this brand of powdered erythritol for sugar free and keto baking.  You can use other sweeteners such as Lakanto, which also contains monk fruit. It’s a matter of choice.

Keto Celebration Cakes

The bakery now offers six inch, triple layer celebration cakes. Chocolate with peanut butter frosting is one of the popular flavors. Keep the cake as a naked cake. No need to frost sides. You will be putting plenty of frosting on three layers. You can also make this as double layer 8 inch cake.

How to make a chocolate cake grain free and gluten free

Keto Chocolate Cake is my speciality. I think I’ve developed just the right mix of everything. When you have a bakery and bake a recipe over and over and over, you tweak and perfect. We tweaked this one a lot, because we had to find the right cocoa powder.

Almond Flour – This is the key component in a keto friendly cake. Use blanched.

Coconut Flour – Adds moisture to the texture, and absorbs liquid more easily.

Eggs – Eggs act as a binder and give body to the cake. I use six large eggs for this purpose.

Avocado oil – This is my preferred fat for the cake. Oil is better for most of my cake recipes. The cake will rise more and not harden in the refrigerator.

Baking Powder – Baking Soda – These leaven cake.

Salt –  I use a fine sea salt.

Cacao – We use Better Body Foods Cacao, because not only is it healthy, it has a great depth of flavor.

Coffee – The coffee is important. Don’t substitute with espresso powder. If you must substitute, use a liquid such as almond milk, but you won’t have that rich taste. I use Counter Culture 46 coffee beans and brew an espresso shot. I suggest a good, strong coffee if you don’t do espresso.

Sour Cream – Use full fat sour cream and avocado oil. You can use unsalted butter instead of avocado oil with equal results. Avocado oil does help the cake rise a little more, but both yield a great cake.

Xanthan Gum – Some people write me about the xanthan gum. Can you leave it out? Yes, you can. I include it, as it keeps the cake together. If you’re going to be doing a lot of  keto baking, it’s worth the investment.

Piping bags – Hands down, these are my favorite disposable piping bags. They have a texture and are easy to hold. I use these daily in the bakery with my favorite 1M tip, which uses this coupler.

Find my chocolate cake recipe here.

Use keto peanut butter frosting inside grain free whoopie pies. 

Nutrition Macros for Peanut Butter Frosting

Keto Peanut Butter Frosting 1 of 14 servings: Calories: 196    Net Carb: 1    Fat: 20 g

Chocolate Cake (no frosting) 1 of 12  servings:  Calories: 178   Net Carb: 2  Fat: 15

More Keto Frostings from Spinach Tiger

Keto Vanilla Buttercream

Keto Chocolate Buttercream

Keto Cream Cheese Frosting

Keto Strawberry Frosting

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Sugar free Keto Peanut Butter Frosting

Delicious keto friendly buttercream frosting for cake or 12 cupcakes

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 14 Servings

Author Angela Roberts

Ingredients

Peanut Butter Frosting Ingredients

• 1 cup butter
• 2 tablespoons cream cheese
• 1 1/2 cups Swerve confectioner's sweetener
• 1 teaspoon vanilla paste or vanilla extract
• 1 tablespoon heavy cream if needed
• Dash salt
• 10 tablespoons peanut butter sugar free

Chocolate Cake Dry Ingredients

• 240 grams almond flour 2 1/2 cups
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder see notes
• 1/2 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 cup Swerve Granulated

Cake Wet Ingredients

• 6 eggs
• 1/2 cup avocado oil
• 1/3 cup coffee
• 1 teaspoon vanilla extract
• 1/4 cup almond milk
• 4 tablespoons sour cream 60 grams

Instructions

• The key to this frosting is beating the butter for five full minutes.
• Once the butter is whipped, add the cream cheese.
• Add the vanilla paste.
• Add salt.
• Add heavy cream, if needed. If you are going to pipe scoop out with large spoon, hold sideways over bowl. Frosting should plop back into bowl in about a second or two. If it doesn’t you will need to add a little heavy cream.
• Add in peanut butter. Mix until well incorporated.
• Refrigerate or freeze until ready to use. If you take out from refrigerator, give it a chance to come down to room temperature. You may want to use your mixer to remix.

Keto Chocolate Cake

Prepare

• Preheat oven to 325 degrees F. convection oven or 350 F. regular oven (180 C.)
• Prepare cupcake liners with baking spray.

  Prepare Cake pans with parchment paper and butter or cooking spray.

Cake Dry Instructions

• Mix all dry ingredients together, including the Swerve (powdered erythritol). Set aside.

Cake Wet Instructions

• Mix eggs in mixer (or with hand mixer) until thoroughly mixed well on medium high speed.
• Stream in oil slowly while continuing to mix.
• Mix sour cream with milk with a fork. Add to wet ingredients.
• Mix in coffee and vanilla.
• Turning the mixer to low, add dry ingredients just until mixed. Finish folding in with spatula. You don't want to over-mix. Pour into prepared pans or cupcake liners.
• Bake cupcakes 20 to 25 minutes. Cupcakes are done when the internal temperature is 205 F.
• Bake an 8 inch layer cake 25 to 30 minutes. Cake is done at 210 degree. F.
• Bake three six-inch layer cakes 23 to 26 minutes. Cakes are done at 210 degrees. F.
• You can actually hear when your cake it done. If it's crackling it's still cooking off moisture.
• Cool cakes before frosting.
• If you decide to use a piping bag, make sure frosting is soft enough. If it's not moving through the bag easily, add a little hot water or milk a tablespoon at a time. I use a 1M piping tip.

Peanut Butter Frosting

Notes

I  like Better Body Foods Cacao powder, which gives a strong chocolate taste, You may need more cocoa powder with other brands. I suggest microwaving a teaspoon of batter to see if it tastes chocolatey enough. 

Nutrition

Serving: 1of 14 | Carbohydrates: 3g | Protein: 3g | Fat: 20g | Fiber: 1g

The post Keto Peanut Butter Frosting, Chocolate Cake appeared first on Spinach Tiger.

How Delicious is Grain Free Chocolate Hazelnut Cake?

When I first made this cake, I made the all butter version and took it to my church connect group. This is a group of about 30 people that bring lots of delicious food around a theme every two weeks. This was Italian week, and because I’m the food blogger, the pressure is always on. I didn’t know if this nuanced one-layer cake would be popular or not. After a few minutes, I noticed it was gone and people were begging for the recipe. That let me know I needed to share this recipe with you.

Hazelnut flour is expensive and that deterred me for the longest time. I decided to make my own hazelnut flour which was easier than ever

How Do I make Hazelnut Flour?

I didn’t blanch or fret over skins on the hazelnuts like I do when when I make almond flour.  I roasted them first to increase the hazelnut flavor. I then put them in the food processor which resulted in a hazelnut meal that was fine enough for this cake. It’s okay that it’s not as finely ground as the nut flours you can buy, as this only adds to the texture of the cake in a good way.

What kind of chocolate do I use for a chocolate hazelnut cake?

When baking cakes, I like to use a dark Belgium 72% chocolate I get at Trader Joe’s. You can use Lily’s sugar free chocolate for a lower carb count or my favorite sugar free which is Choc Zero dark chocolate chips.  I am not referring to this dessert as a keto dessert, because of the chocolate I prefer to use.

How does hazelnut flour compare to almond flour when baking?

I have baked a lot with almond flour and it seems they bake the same. Almond flour is slightly less expensive, so I wouldn’t choose hazelnut flour for baking unless I specifically wanted that hazelnut flavor as I do in this hazelnut chocolate torte.

Why did I not use baking powder in this chocolate hazelnut cake?

This is not a cake that needs to rise, as the beauty of it is its crumbly texture. However, I experimented with it replacing the butter with avocado oil, which will naturally result is a less dense cake that will rise higher than an all butter cake. You can also replace with an organic extra virgin olive oil.  

Are Hazelnuts Healthy?

Yes. Hazelnuts are healthy.  They are rich source of Omega 3’s, high in magnesium, calcium and vitamins B and E. Hazelnuts aid in muscle, skin, bone, joint and digestive health. They have a high fat content, can go rancid and will stay fresh if refrigerated for up to six months.

How do I Serve this Chocolate Hazelnut Cake?

I love this cake with a sprinkling of confectioner’s sugar ( I use Swerve) and some strawberries. I’m not sure why strawberries go so well with hazelnuts but they do!

You can also serve this with stabilized whipped cream. 

Friends, I’m so honored you come here to enjoy my recipes. I take them very seriously and often make a dessert several times to get it to the point that I feel confident you can repeat it.

Please visit me on Instagram where you can see most of my recipes being developed.

This post contains Amazon affiliate links which earn a small commission, but do not increase price.



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Chocolate Hazelnut Flourless Cake

Chocolate and Hazelnut Flour Cake

Course Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 5 eggs separated
• 8 ounces melted chocolate
• 1 teaspoon vanilla
• 1 cup Swerve powdered erythritol
• 1 cup of unsalted butter see notes
• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 teaspoon salt

Tools Used in this Recipe

• 9 inch cake pan
• Kitchen Aid Mixeror Hand Mixer
• Parchment Rounds

Instructions

• Preheat oven to 350 degrees F.
• Prepare one 9 inch pan with baking spray or butter.
• Separate Eggs. Make sure you do each egg in an individual bowl. Break egg into bowl. Lift out yolk. Save in separate bowl. Pour this egg white into the bowl you’ll be mixing. Do this with each egg white just in case one of the yolks breaks.
• Beat until soft peaks form and the egg whites resemble marshmallow cream.
• In meantime, melt chocolate by placing stainless steel bowl over a saucepan that has two inches water at a simmer.
• Once egg whites are mixed, transfer to a bowl. Clean mixer.
• Mix hazelnut flour, coconut flour, salt in mixing bowl. Set aside.
• Cream butter and swerve (or sugar) in mixer until smooth.
• Add egg yolks and mix well.
• Add melted chocolate.
• Add vanilla.
• Add in dry ingredients.
• Fold in egg whites.
• Use an offset spatula to smooth out batter.
• Bake in center of oven for 30 minutes. Test cake with cake tester. It should come out clean.
• Cool completely before cutting.

The post Grain Free Chocolate Hazelnut cake (Gluten Free) appeared first on Spinach Tiger.

Budino means pudding in Italian, but it’s much more than we think of as pudding in America.

Why do I think this is the best chocolate budino recipe around? See for yourself! It’s so rich, you can turn it upside down! You can use sugar: I used swerve to keep it low carb and near sugar free. Either way, it’s amazing!

This chocolate budino recipe is rich, and dense but not fudge dense, not truffle dense. It’s a thick, creamy, dreamy pudding type dessert with concentrated flavors and a smooth texture.

There are some recipes out there that are over-complicated and turn budino into a thick unseemly fudge-type texture. You don’t want that! You want this.

Adapted from Nigella Lawson, this budino is so easy and so well balanced, It was the least complicated chocolate recipe I could find, but certainly not lacking in complexity.

Chocolate Budino Recipe: A few Cooking Notes

I did not add the cornstarch from the original recipe and it is not missed! I used 2 ounces of 70% chocolate, and regular Hershey’s unsweetened cocoa. I also used a lower carb whole mik, Fairlife, which has lower carbs. You can use any whole milk you like.

You can add a bit of bourbon instead of vanilla if you want to booze it up. I’m thinking the next time I might add in some hazelnut extract for that nutella taste!

I topped the budino with a stabilized whipped cream. It will look exactly like this all week, which is a good thing, because I’m only going to eat one a day!

It’s Easy to Make this a Low-Carb, Sugar Free Chocolate Budino Recipe

Pudding is made with milk. Budino is made with milk and  heavy cream. I use the Fair Life full-fat milk to keep the carbs lower and switch out the sugar with Swerve. You really cannot tell.

This can make four ample servings, but I divided it up into seven small dessert dishes, the size of espresso cups, making this 5 carbs per serving.

More Chocolate Desserts from Spinach Tiger

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Sugar Free Chocolate Pudding

Sugar Free Chocolate Pudding is low carb, keto friendly, made with Swerve, and Unsweetened Cocoa Powder. Kid Friendly.

Course Dessert

Cuisine Italian

Keyword chocolate pudding, keto chocolate pudding, sugar free chocolate pudding

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 7

Calories 147kcal

Author Angela Roberts

Ingredients

• 1 cup whole milk see notes
• 1/2 cup heavy cream
• 1/3 cup 1/2 cup Granulated Swerve
• 3 egg yolks
• 1 teaspoon pure vanilla extract
• 5 ounces Choc zero Chocolate Chips
• 2 tablespoons unsalted butter
• dash sea salt

Instructions

• Heat the milk and cream in a saucepan.
• Add in chocolate chips. Stir over low heat.
• Whisk egg yolks in a separate bowl. Add in some of the chocolate and stir.
• Add the egg yolk mixture into the chocolate and heat on low.
• Add in milk mixture. Continue to stir for a few minutes until thickened.
• Add butter and continuing stirring.
• Take mixture through a sieve onto bowl. Pour into vessels.
• Refrigerate for 4 to 6 hours before eating.
• Serve with Stabilized Whipped Cream Recipe Here

Notes

I used Better Body Foods Cacao powder which is stronger than many unsweetened cocoa powders. If you use an unsweetened cocoa powder, you may want to use 1/2 cup. 

Net Carbs Per Serving: 2

Nutrition

Serving: 1of 7 | Calories: 147kcal | Carbohydrates: 4g | Protein: -8g | Fat: 12g | Fiber: 2g

The post Luscious Sugar Free Chocolate Budino Recipe appeared first on Spinach Tiger.

These are the star of any party, and so simple to make since I’ve partnered with OXO, a brand you all know by now that I totally love, as my kitchen is full of their very practical, functional and affordable products. They supplied the Baker’s Decorating Tool, Muffin Pan for this post. All opinions are my own. These are awesome products.

Oxo is Donating Money to Cookies for Kids’ Cancer in exchange for recipe post of Peanut Butter Cupcakes

I baked these in honor of Cookies for Kids’ Cancer.  Oxo will be donating $100 to Cookies for Kids’ Cancer for each blog post (up to their $100,000 commitment*). I participated last year with these amazing salted chocolate caramel cookie bars and was happy to do it again.

In order to participate, Oxo allowed me to choose from a few different sets of baking products. I chose the muffin/cupcake set and I’m glad I did.  To my great surprise I also ended up falling in love with their silicone muffin cups (using them to freeze pesto, and to bake these keto egg biscuits.  I was so impressed with the silicone, I ordered a set for a friend (Nothing sticks and they are easy to wash, unlike many other silicone cups).

The Oxo muffin pan is a commercial grade that has easy clean release and square rolled edges making it easy to take out of a hot oven without putting my pot holder in a cupcake! It does not come with the silicone cups. They are sold separately.

The OXO Baker’s Decorator Tool  comes with two couplers, six stainless  large and small tips and a tip for filling cupcakes. .The unique trigger provides a smooth stream of icing for clean lines, and the comfortable handles ensure a steady grip and protect icing from warm hands.

I was inspired by the filling tip and decided to fill my chocolate cupcakes with peanut butter frosting.

You can also make this recipe with a piping bag.

The Peanut Butter Filled Cupcakes Process

This couldn’t be easier. You can use the larger end of the tip to remove some of the cupcake, then just fill away. Or you can just fill without removing any cupcake. I removed some because I wanted a lot of filling.

You can see I played around quite a bit with the various tips.

There are two kinds here. I made a combination of gluten free chocolate cupcakes and regular chocolate cupcakes. I used the OXO Decorator Tool to fill and to frost. There’s a low carb chocolate cupcake version here. 

Peanut Butter Filed Cupcakes

My Regular Chocolate Fudge Cupcake is one of the most popular here at Spinach Tiger.

The Gluten Free Chocolate Fudge Cupcake is wonderful and that recipe is here along with a chocolate fudge frosting.

The regular Chocolate Fudge Cupcake is incredible, but makes 4 dozen cupcakes (great for parties).  I’ve listed it here again making only two dozen mid-sized cupcakes for your convenience.

The Peanut Butter Frosting recipe is here.

The Easy Chocolate Ganache Recipe

You can make this easy chocolate ganache recipe a few different ways.

It all depends on how thick or how glossy you want it. If you want it glossy, you add butter. I tend to not add butter unless I’m making a cake. Instead I use a high fat chocolate (70%).

Use 8 ounces of high quality chocolate for every cup of heavy cream. If using butter, use 1 tablespoon. 

In this recipe, I halved that and had enough because I didn’t use a lot of the ganache, relying more on the frosting.

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Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Recipe

Chocolate Fudge Cupcakes with peanut butter filling, chocolate ganache.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 -24

Author Angela Roberts

Ingredients

• This recipe needs:
• 1 dozen Chocolate Cupcakes see notes
• Gluten Free Chocolate cupcakes can be found here
• Peanut butter frosting recipe found here
• Chocolate Ganache recipe below
• Mini Peanut butter cups for garnish
• Chocolate Cupcakes
• 1/2 cups plus 2 tablespoons brown sugar
• 1/2 cup plus 2 tablespoons white sugar
• 12 tablespoons butter softened (1 1/2 sticks)
• 2 extra large eggs
• 1 teaspoon vanilla
• 1 1/2 cups plus two tablespoons all purpose flour
• 1/2 cup plus 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups buttermilk
• Chocolate Ganache Ingredients
• 4 ounces high quality dark chocolate I use 70% cacao
• 1/2 cup heavy cream
• 1 tablespoon butter optional, see notes

Instructions

• Sift together all dry ingredients. Flour, Salt, cocoa powder, baking soda. Set Aside.
• Cream butter and sugar. Mix until creamy and smooth.
• Add in eggs, one at a time and beat each for one minute.
• Add all dry ingredients and milk to the mix until well incorporated.
• Pour into cupcake lines.
• Bake for 15 minutes at 350 degrees F.
• Test with cookie tester which should come out clean.
• Cool before frosting.
• Make Chocolate Ganache
• Chop chocolate in small pieces and put in small bowl.
• Heat cream on medium low heat until bubbling.
• Pour hot cream over the chocolate. Allow to sit for five minutes.
• If you are using butter, add 1 tablespoon, make sure it is softened and add now.
• Using a circular motion, stir, and continue to stir until completely smooth.
• To : Completely cool. Use a cupcake corer to make room for filling.

Assemble Cupcakes

• Top with a thin layer of chocolate ganache. Allow to set for about 15 minutes.
• Add a small dollop of peanut butter frosting and a peanut butter cup for garnish.

Notes

The recipe makes 24 small-sized, NOT MINI) cupcakes. Adjust your frosting accordingly. If you are making filled cupcakes, the peanut butter recipe should be enough. If you are topping the cupcakes (not filling), you will need to double the recipe.
Regarding the chocolate ganache, a little goes a long way.