Categories
Breakfast

Pumpkin Spice Latte Loaf

Ingredients:

  • 1 package Sweet Logic (Primal Noms) Pumpkin Spice Mug Cake Use discount code MOOSE10 for 10% off.
  • 3 egg
  • 3 tbsp butter
  • 2 TBSP heavy-whipping cream
  • 1/2 tsp vanilla extract
  • 3 tsp instant coffee dissolved in 1 tbsp hot water
  • 1 tsp baking powder
  • 6 TBSP sugar substitute (Erythritol is recommended)
  • 4 tbsp coconut flour

Instructions:

Preheat oven to 350 degrees. In a small bowl, mix together mug cake, 1 tbsp butter, 1 egg and 1 tbsp coconut flour. In a separate bowl mixing bowl, whisk together 2 tbsp melted butter, 2 tbsp heavy-whipping cream, 2 eggs, vanilla extract, and coffee. Add baking powder, sugar substitute, and remaining coconut flour and mix until combined. Butter a microwave safe bread pan. Use a cookie scoop to scoop batter into the the bread pan, alternating between the two batters. For an even more swirled look, drag a skewer threw the cake batters at a couple different angles. Smooth the surface of the cake. Bake for 25-35 minutes or until the edges or golden and a toothpick inserted in the center comes out clean.

Nutrition Facts
Servings: 8
Amount per serving
Calories 162
Total Fat 13.5g
Net Carbohydrates 3g
Protein 5.2g
Disclaimer: Nutrition is approximate
Categories
Breakfast

Chocolate Orange Breakfast Bars

Ingredients:

  • 1 cup flax meal
  • 2/3 cup almond flour
  • 1 package Sweet Logic/Primal Noms Orange Almond Mug Cake mix (Use code MOOSE10 for 10% off order)
  • 1/2 cup and 3 tbsp erythritol
  • 1 eggs
  • 1 cup coconut oil
  • 1 tsp vanilla extract
  • 3 tbsp grated orange peel
  • 1 cup sugar-free dark chocolate chips (Bake Believe)
  • 1/4 cup butter

Instructions:

Preheat oven to 350°F. Grease a 9x13in baking pan. Combine dry ingredients in mixing bowl. Mix in egg melted coconut oil, 2 tbsp orange peel, and vanilla. Mix until thoroughly combined. Press dough into prepared pan. Bake for 45-60 minutes. The surface of the bars should be golden brown, and a toothpick inserted in the center should come out clean. Let cool completely before coating with chocolate ganache. To make ganache, melt butter and chocolate chips in a saucepan over low heat stirring constantly or in a microwave stirring every fifteen seconds. When melted and glossy, spread chocolate over the cookie bars. Mix remaining orange peel and erythritol together, and sprinkle over cookie bars.

Nutrition Estimate
Servings: 18
Amount per serving
Calories 237
Total Fat 23.2g
Net Carbohydrates 1.2g
Protein 3.5g
Disclaimer: Nutrition is approximate
Categories
Dessert

Mocha Pudding Poke Cake for Two

Ingredients:

  • 1/8 cup heavy whipping cream
  • 1/8 cup coconut milk
  • 1 egg yolk
  • 1 tbsp cocoa powder
  • 1/8 cup powdered erythritol
  • 1/16 tsp xanthan gum
  • 1/4 tsp vanilla
  • 4 tbsp butter
  • 1 package Sweet Logic/Primal Noms Mocha Mug Cake mix (Use code MOOSE10 for 10% off order)
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered erythritol
  • 1 tbsp cocoa powder
  • 1/4 tsp instant coffee granules
  • 2 tbsp low-carb dark chocolate chips (such as Bake Believe)

Instructions:

Combine 1/2 cup heavy whipping cream, 1/4 cup powdered erythritol, cocoa powder, and instant coffee with a whisk. Let chill in refrigerator while preparing pudding.

Simmer 1/8 cup heavy cream, 1/8 cup coconut milk, and 1/8 cup erythritol in a small saucepan until sweetener is dissolved. In a separate bowl, beat egg yolk, and temper before adding to the saucepan. Heat until the mixtures reaches 160 degrees, then reduce heat to low and whisk in cocoa powder and xanthan gum. Stir constantly, until thickened then remove from heat and mix in butter and vanilla.

In microwave safe rectangle glass 2-cup dish, prepare Primal Noms mug cake according to package instructions. Using a skewer, poke holes in mug cake and pour hot pudding over the cake’s surface. Use a spoon to spread the pudding over the top of the mug cake and in all the holes of the cake.

Remove, chilled mocha cream and beat in a mixer on high until very stiff peaks form. After cake has cooled, spread mocha frosting over the top of the cake, and top with sugar free chocolate chips.

Nutrition Facts
Servings: 2
Amount per serving
Calories 771
Total Fat 72.3g
Net Carbohydrates 6.7g
Protein 10.7g
Disclaimer: Nutrition is approximate.
Categories
Dessert

Chocolate Peanut Butter Cake Pops

Ingredients:

  • 3/4 cups heavy whipping cream
  • 1/4 cup coconut milk
  • 2 eggs yolks
  • 1/4 cup cocoa powder
  • 1/4 cup powdered erythritol
  • 1/4 tsp xanthan gum
  • 1/2 tsp vanilla
  • 2 tbsp butter
  • 2 packages Sweet Logic/Primal Noms Chocolate Peanut Butter Mug Cake mix (Use code MOOSE10 for 10% off order)
  • 1/2 cup powdered erythritol
  • 1/2 cup low-carb dark chocolate chips (such as Bake Believe)
  • 1 ounce cooking paraffin

Ingredients:

Simmer heavy cream, coconut milk, and erythritol in a small saucepan until sweetener is dissolved. In a separate bowl, beat egg yolks, and temper before adding to the saucepan. Heat until the mixtures reaches 160 degrees, then reduce heat to low and whisk in cocoa powder and xanthan gum. Stir constantly, until thickened then remove from heat and mix in butter and vanilla.

In microwave safe mugs, prepare two Primal Noms mug cakes according to package instructions. Cut mug cakes into small pieces and let cool in mixing bowl. Add 3/4 cup of prepared pudding and 1/2 cup of powdered erythritol and mix well with a gloved hand. Let mixture chill in the refrigerator for 15 minutes, before shaping into one and a half inch balls. Place on a wax paper lined cookie sheet. Insert cake pop sticks and freeze while preparing dipping chocolate.

On low heat melt chocolate and paraffin, stirring constantly. Dip each cake pop in chocolate once, let set a moment, and repeat until each pop has been dipped at least twice. Let the cake pops firm up in the refrigerator for at least an hour before serving.

Nutrition Facts
Servings: 20
Amount per serving
Calories 112
Total Fat 10g
Net Carbohydrates 1.4g
Protein 2.6g
Disclaimer: Nutrition is approximate.