Hedgehogs

This is sort of a mush mash of Buckeye (peanut butter candy) and Cake Truffles (sometimes called cake balls)

Of course this can be made keto, but to be sweet to all those who are not afraid of sugar, I will include BOTH keto and the traditional recipes.

Just a few ingredients:
KETO NOT KETO
3 cups chunky Peanut Butter (regular Peter Pan, NOT Honey Roasted) ANY kind of PB ok
2 cups Lakanto Monk Fruit 2 cups 10X confectioners sugar
1/2 cup real Land O Lakes Margarine 1/2 cup real Land O Lakes Margarine
2-3 cups of Rice Krispies
Mix well, by hand or in the mixer.

Mix together about 1 cup chopped pecans and 1 cup coconut mixed together well for rolling the candy in to at the very end. (You may need a lot more of this,depending on how things roll.) Set aside until needed.

Place the peanut butter mixture in the fridge for a few hours to firm up a bit, and then roll them into about 2” balls, placing them on wax paper, spaced well apart. (Sometimes at this point I’ll then put all the peanut butter balls in the freezer for several hours- partly to keep myself from eating them, and partly because it makes the dipping process seem to go faster.)

Melt 2 packages of Hershey’s Sugarfree Chocolate Chips (20 oz) – I do it in the microwave at 50% power one minute at a time. (For non-Keto, use either chocolate almond bark, or 2 packages of semi-sweet chocolate chips, about 24 oz). If you would like you can also melt some Gulf wax, just a bit, to thin your chocolate and give it a glossy shine – 1/4 of a bar is all you need. Once everything is well incorporated glossy and smooth, roll your Peanut Butter balls a wee bit on the wax paper to smooth out the edges, and then dip into your melted chocolate lifting them out with a fork. Tap off the excess chocolate.

Now place the chocolate covered goodness directly into the bowl of pre-prepared nuts and coconut (natural coconut oi trying to go for Keto), rolling it and pressing the nuts and coconut all over it. Lift out the ball with your (gloved) fingers, and place on the wax paper again to firm up.

Doesn’t that look delicious? I serve them on mini-cupcake liners, and give these as gifts!

Enjoy!

Keto Peanut Butter Candy

Let’s not presume that keto is low calorie – lest we forget that FAT has 9kcal/gm, while protein and carbohydrates have only 4kcal/gm. Nonetheless the fat in peanut butter is generally considered a healthy fat.

My boys love “Buckeyes” at Christmas time, which is basically a peanut butter ball dipped in chocolate.

I thought it would be a nice twist to see if I could make it a little bit lower carb, and thus closer to my keto lifestyle – no sense feeling deprived at Christmas time!

Just a few ingredients:
3 cups chunky Peanut Butter (regular Peter Pan, NOT Honey Roasted)
2 cups Lakanto Monk Fruit
1/2 cup real Land O Lakes Margarine
Mix well, by hand or in the mixer.

Optional add in: 1 cup Rice Krispies, or Oatmeal, or even Almond Flour – I don’t add any of these

Make your peanut butter balls about 3” diameter, and set on wax paper.

Melt 2 packages of Hershey’s Sugarfree Chocolate Chips (20 oz) – I do it in the microwave at 50% power one minute at a time. If you would like you can also melt some Gulf wax, just a bit, to thin your chocolate and give it a glossy shine – 1/4 of a bar is all you need. Once everything is well incorporated glossy and smooth, roll your Peanut Butter balls a wee bit on the wax paper to smooth out the edges, and then dip into your melted chocolate lifting them out with a fork. Tap off the excess chocolate. And place the Peanut Butter candy ball back into the wax paper to dry. You can eat these in about 15 minutes, but the chocolate really takes a few hours to set back up again.

Enjoy!

Pro tip here: put some wax paper in a mold, (or use a nifty little silicon one if you have one) and put your leftover chocolate in it. Add nuts from your pantry (I chose cashews) mix them into the chocolate, and then melt in the microwave for about 20 seconds. Let it set, then remove from the mold, Voila! MORE keto candy!

Flourless Sugar-Free Chocolate Torte

Living the Keto lifestyle here, just trying to be able to fit into my clothes, LOL. Found a recipe in The Cake Bible for a Flourless Chocolate Torte. It was a good start for those who are gluten free and going keto, but I decided to go one better and make it Super Keto friendly, and managed to remove almost all carbs, by substituting in sugar-free chocolate chips and Swerve. It turned out really well!

Since I am the cake decorator extraordinaire, I put some gumpaste roses on top to pretty it up for Thanksgiving.

It’s super easy! Just remember to take it out of the oven on time!

Flourless Sugar-Free Chocolate Torte

Cake

3 eggs
One bag sugar free chocolate chips (10 oz)
1/2 cup powdered cocoa
3/4 cup Lakantos Monk Fruit
One stick margarine or butter (with salt)
1 tsp vanilla extract

Melt the butter in the microwave (30 secs. on high).
Add the chocolate chips and stir until completely incorporated with the butter. If needed, zap it another 20 seconds or so, and stir until very very smooth.
Mix up the eggs, Lakanto Monk Fruit and powdered cocoa, add in the chocolate-chip/butter mixture, and then stir in the vanilla. Pour into a well greased 9” round cake pan. (I like to make mine in a spring-form pan for easy release.)

Bake 25 minutes at 350° – remove and let cool.

Ganache

3/4 cup Heavy Whipping Cream
One 10oz. bag sugar-free chocolate-chips

Heat in microwave one minute on high, and then gently stir well, until you have a lovely smooth syrup. Pour over the cooled Torte and serve!

You probably have about 8-10 carbs per slice, assuming you can eat 1/8th of this very rich Torte!

Enjoy!

Keto Chocolate Muffins

So this was a bad idea, a very very very bad idea! I was actually surprised by my restraint, in that I only ate two straight away!

I actually wasn’t sure that I could modify the recipe enough to make it work, but like most recipes with cocoa powder, it just requires a little bit more oil. Theoretically this makes 6 muffins. Personally I’d prefer to say just 4, but that would up my carb intake a bit, lol!

As with all keto baked goods, these taste best, pretty quick out of the oven — 20-30 minutes or so. But you could probably suffer, and have any left over, the next day, (and just microwave them for 10-15 seconds). One thing I know for sure, if there are more than 2-3 people in the house, there won’t be any left to eat tomorrow!

Take a look at the texture!

Here is the recipe:

4 EB XL eggs
3/4 cup almond flour & 1/4 cup all-purpose flour, 1/2 cup cocoa powder
1/2 cup Monk Fruit
3 Tablespoons Coconut Oil
1 tsp Xanthen Gum
1 tsp Baking Powder
1/4 tsp salt
1 tsp real vanilla extract, about 1/2 cup sugarfree chocolate chips

Mix the dry ingredients together while the eggs come to room temperature, add in the coconut oil and eggs all at once, and blend in well – the dough will seem gummy or extra sticky, this is normal. Now add in the vanilla & mix again. Finally with a large spoon gently stir in the chocolate chips. Spoon into 12 regular cup cake wells, or 6 extra large ones (my preference, as I plan on eating 2 regular size ones anyway!). Bake 25 -30 minutes at 350.

These beauties only have 11 grams of carbohydrates for each regular size muffin, or 22 grams for the large one I’m going to eat. YUM!

Enjoy!

Semi-Low Carb “Bishops Bread”

My husbands Aunt Charlene passed this recipe down to her nieces and nephews, and most likely she got this from her own mother, Elizabeth Whitmore Lind. It originally called for bananas, maraschino cherries, chocolate chips and pecans, but since I am modifying it (to be lower in carbohydrates), I decided to add some raisins too! Of course the addition of raisins doesn’t help my carb count, and the maraschino cherries do not either, so for a very low carb quick bread, I would suggest eliminating both of those. I keep looking for reduced-sugar raisins and cherries, but so far have yet to find any.

So here is the recipe:

6 very ripe bananas mashed well
3 medium or 2 extra large eggs
1 cup Lakanto Monk Fruit (regular)
1 cup Lakanto golden Monk Fruit
2/3 cups sour milk, buttermilk, or sour cream
7 teaspoons baking powder
2 teaspoons kosher salt
1/3 cup oil
10oz sugar-free chocolate chips (I use Hershey’s)
1 cup coarsely chopped pecans
1 cup (drained) chopped maraschino cherries
1 cup raisins
1-1/2 teaspoons xanthan gum
2-1/2 cups all purpose flour (I prefer King Arthur brand, simply because it is not GMO, but you can use any all-purpose flour you like)
2-1/2 cups almond flour

Mix the bananas, eggs, milk, oil, and monk fruit well, until smooth. Add in the rest of the dry ingredients, starting with the salt and baking powder, again mixing in well. Add in the 2-1/2 cups all purpose flour, 1/2 cup at a time, then add in 1-1/2 teaspoons Xanthin Gum, and mix well. Next add the 2-1/2 cups almond flour, 1/2 cup at a time. when all is incorporated, you can either add the nuts, chocolate and fruit by hand (easiest) or you can mix with a paddle blade. It will be very thick.

Pour into 2 well greased 9×5 loaf pans, and bake about 75 minutes at 350°. Test the center with a toothpick, to make sure the center is done. Let cool completely before cutting.

So you will have a lower carbohydrate Bishops bread, but not carb-free – which makes it easier to stick to the diet sometimes, no?