LEMON TART BLUEBERRY MUG CAKE
INGREDIENTS
– 3 tablespoons almond flour
– 1/4 teaspoon baking powder
– pinch of salt
– 1 large egg (or 2 small eggs)
– 4 tablespoons Stevia (or sugar substitute of your choice)
– 2 tablespoons coconut oil
– lemon zest of half a lemon (or to liking)
– juice of half a lemon
– 1/4 of blueberries (optional)
DIRECTIONS
– mix all ingredients in bowl
– pour mixture into microwave safe mug
– microwave at 1 1/5 – 2 minutes (keep checking and add time as needed)
– enjoy!
RECIPE CREDIT – BiggerBolderBaking
ALMOND JOY
INGREDIENTS FOR FILLING
– 1/2 cup coconut milk
– 1 1/2 cups unsweetened shredder coconut flakes
– 1/4 cup coconut oil
– 2 tablespoons sugar substitute
– splash of vanilla extract
– pinch of salt
– raw unsalted almonds
DIRECTIONS FOR FILLING
– refrigerate coconut milk overnight
– mix all ingredients in bowl
– refrigerate for 15 minutes to harden filling
– roll out into almond joy shapes
– play almonds on top and press into filling
INGREDIENTS FOR CHOCOLATE
– 24 grams of cocoa butter
– 2 ounces of dark chocolate
– add sweet drops to liking
DIRECTIONS
– melt both butter and chocolate in double broiler
– dip almond joy filling in chocolate or pour over
– refrigerate for about half an hour or until chocolate has set
RECIPE CREDIT – KetoSnack
CHEWY CHOCOLATE CHIP COOKIES
INGREDIENTS
– 1 stick of butter
– 1 1/2 cups almond flour
– 1/2 sugar substitute
– splash of vanilla extract
– 1 1/2 teaspoons baking poowder
– 1 1/4 tablespoon beef gelatin powder
– dark chocolate chips
– 1 egg
DIRECTIONS
– pre heat over to 350 degrees Fahrenheit
– melt butter
– mix in flour, baking powder, sugar and vanilla
– beat in 1 egg
– add chocolate chips and fold over until well combines
– roll cookie balls to the size you want them
– place on cookie sheet lined with parchment paper
– flatten with spatula for flatter and larger cookies
– bake for 15 minutes
RECIPE CREDIT – KetoConnect
Cocoa Butter
Beef Gelatin Powder
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