I just made this recipe today and it turned out delicious! The onlyÂ noticeableÂ thing with using the sugar-free sweetner is that you get a sort of “cool” feel in the mouth as you eat it – similar to how sugar-free candies feel. If you are not keen on that “cool” feel – warm up the brownie for about 15 – 20 seconds in the microwave and it completely goes away.
- 1/3 cup butter
- 1/2 cup unsweetened cocoa powder
- 6 eggs
- 1 cup of erythritol (brand name Z-sweet)
- 1/2 tsp vanilla
- 1 cup coconut flour
Pre-heat your oven to 350F.
In a sauce pan over medium heat, blend the butter and cocoa powder until smooth. Remove from heat and set aside. In a mixing bowl, combine the eggs, erythritol and vanilla, using a whisk. Then stir in the chocolate mixture. Next slowly add the coconut flower and mix until all the lumps are gone. Pour the mixture into an 8×8″ baking pan.
Bake for 30 – 35 minutes, or until a toothpick poked into the center comes out clean.
Makes: 9 servings. Each serving has about 185 calories and 10.5g of carbs (1.5g from sugar – from the coconut flour).
- 1 lb ground beef or turkey (can substitute Boca Crumbles to make this a vegetarian dish)
- 1 can red kidney beans
- 1 can pinto or black beans (optional)
- 1 can stewed or peeled tomatoes (fire roasted are really nice if you can find them)
- 1 can tomato sauce
- 1/2 – 1 onion
- 1 green pepper (optional)
- Chili powder (to taste)
- Cumin (to taste)
- Salt (to taste)
- Pepper (to taste)
- 1 Tbsp olive oil
Brown the ground beef (or turkey) with the onions (finely chopped) and olive oil. (Note: when using Boca Crumbles, no need to “brown” first – just add to the crockpot frozen and they will thaw/cook in the crockpot just fine. Add salt and pepper to taste.) Put the browned meat into a 3 quart crock pot and add the rest of the ingredients. Cook on high for 3-4 hours (or low for 6-8 hours). I recommend adding in the spices slowly over the course of cooking and tasting to see if you would like more. For me I added about 3-4 tsp of chili powder and about 1-2 tsp of cumin.
Makes 2-4 servings of chili.
These tasty burgers are like mini-meatloaves. In Germany they are commonly known as “Frikadellen”. This particular recipe was one of my favorites from my grandmother and is one of my comfort foods.
- 1 1/2 lbs lean ground beef (may substitute ground turkey)
- 2-4 Tbsp Ketchup (to taste)
- 1 large egg
- 2 slices whole-grain, sprouted grain or seed bread (optional, based on your low-carb diet requirements)
- 1/2 small yellow onion (finely diced)
- Butter or olive oil
Soak the bread in water and squeeze out excess liquid. Add bread and all other ingredients in a bowl and mix together well (easiest way is either with bare hands or a potato masher). Divide into balls and form into hamburger patties. Place the patties on a plate and store in refrigerator for 1-2 hours before cooking. When ready to cook, add butter or olive oil into a large skillet (or 2 smaller skillets). Cook on medium high, flipping regularly for even cooking and cook until done (about 20 minutes or so). Optionally you may also grill them instead, although this is less authentic.
Excellent with a side of veggies. My favorite choice – peas and carrots! Serves 4.
Lambchops In the Marinade
Place all ingredients (except the Lamb Chops) into a food processor and blend well. Marinade the lamb chops for a minimum of 30 minutes (can also be marinaded overnight). Select your choice of cooking:
- Grill: grill for 10-15 minutes, turning chops over half-way through grilling. Use a silicone brush and brush on extra marinade during grilling (optional). Use a meat thermometer to cook to taste.
- Pan-Fry: fry in a pan for approximately 20-30 minutes. Use a meat thermometer to cook to taste.
- Oven: Place in a casserole dish and bake at 350F for 30-45 minutes. Use a meat thermometer to cook to taste.
Serves 2-3. Goes great with steamed carrots and green beans.
- 2.5 lbs Beef (rump or round)
- 2 large or 4 small yellow onions
- 1-2 cups of sliced mushrooms (optional)
- 1 clove of garlic
- Dash of salt and pepper (to taste)
- 2-4 fresh bay leaves (can use dried, fresh gives more flavor)
- 2-3 springs of fresh thyme (1-2 dashes of dried)
- 4-5 fresh sage leaves (3-4 dashes dried)
- 2-4 Tbsp of olive oil
- One 14oz can of beef broth
- 11/2 bottle of beer (any kind – I’m using New Belgium Fat Tire)
Cut the beef into cubes and set aside (I recommend removing any excessive chunks of fat if you are on a low-fat diet). Roughly dice the onions and slice the mushrooms (or purchase pre-sliced ones if you can find them).
Preheat the over to 325F.
Brown the beef in about 1-2 Tbsp of olive oil and place them into an oven safe pot or large casserole dish. Brown the onions and mushrooms until soft in the remaining olive oil. Add about 1/2 bottle of beer to the onions and mushrooms, along with the garlic, salt and pepper and simmer for 1 min. While they are simmering add the other bottle of beer, beef broth and herbs to the beef. Put onto the stove and begin bringing to a boil. Add the onions and mushrooms mixture and bring all to a boil for about 1 min.
Cover the pot/casserole dish and place into the over for about 11/4 to 11/2 hours.