If you’re not sure how to express your love for your significant other, your children, close friends, parents, or other special people in your life, chocolate is a safe bet. Chocolate is the universal language of love, and a language that we’re particularly fluent in over here at Mark’s Daily Apple.

We put together six Primal, paleo, and grain-free chocolate recipes that you can enjoy with the special people in your life, with zero guilt.

Dark Chocolate Hazelnut Hearts

If you think making chocolate at home is too complicated, you’ll be surprised by how easy this recipe is. Simply melt cacao butter, then whisk in cacao powder, and avocado oil with a little sweetener, and you’ll be in chocolate heaven. What’s really fun about making chocolate at home is experimenting with all sorts of flavors. Nuts, nut butters, coconut flakes and coconut butter, spices, dried fruit … the flavor variations are endless.

This recipe is for purists, though, who like dark chocolate with just a hint of added flavor. In this case, it’s hazelnuts, which pair perfectly with chocolate.

Get the recipe

Chocolate Peanut Butter Fat Bombs

These little fat bombs are the perfect treat and a great way to up the healthy fats in your diet while eating keto. We used Primal Kitchen® Peanut Butter Collagen here, but you can swap it out with vanilla or chocolate varieties. Store these fat bombs in the fridge or freezer to keep them firm. For a more chocolatey fat bomb, melt your favorite super dark or sugar-free chocolate and dip the tops of the chilled fat bombs in them. Dust with more Collagen Fuel and chill before enjoying.

Get the recipe

Grain-free Fudgy Brownies

https://www.marksdailyapple.com/paleo-or-keto-fudgy-brownies/

Keto eating should always put nutrients first, but there’s nothing wrong with having treat recipes on hand for when you’re making the conscious choice to enjoy something sweet. This recipe offers it all—whole food, Primal friendly ingredients for whipping up either a Primal brownie batch…or a keto version. You’ll enjoy the rich texture and deep chocolate taste without the typical sugar rush.

Tips: This recipe has a primal option sweetened with dates and a keto option sweetened with a granulated monk fruit sweetener. Feel free to use Swerve in lieu of the monk fruit. These brownies are extra fudgy and taste even better after being refrigerated, so we highly recommend allowing them to cool, cutting them and then placing them in the fridge for a few hours or overnight before enjoying.

Get the recipe

Keto Chocolate Bacon

2 ingredient keto snack chocolate bacon

Why is this only a recent invention?

You likely have these two ingredients on hand in your kitchen most of the time. Very dark chocolate (90%) has a bitterness akin to coffee that enhances all of the flavors paired with it, and what better flavor spotlight than slightly sweet, salty, smoky bacon? You can guild the lily by adding toasted unsweetened coconut or finely chopped nuts to the chocolate before it sets, but we prefer this as a twosome.

Get the recipe

Mini Chocolate Hazelnut Tarts

If you’re looking for a dessert worthy of a celebration, look no further. Rich, smooth, and decadent on the inside; crunchy and nutty on the outside. The full effect? Nothing short of fabulous. Enjoy as a “small bite” portion with coffee after dinner, or allow yourself the total indulgence of savoring the full tart.

What we love about this recipe (besides everything) is the customizable flavor. Add espresso powder or a flavored extract like vanilla, orange or peppermint for a bold as well as sweet taste.

Get the recipe

Dark Chocolate Brazil Nut and Coconut Bars

These dark chocolate coconut and Brazil nut bars are pretty to look at, easy to make, stay fresh for weeks and are filled with healthy fats, flavanols, and selenium. What more could you possibly want from dessert?

The idea to use a silicone ice cube tray for shaping chocolate comes from this recipe for dark chocolate snack bites. Pouring warm chocolate into a small ice cube tray yields nicely shaped, nicely sized chocolate squares.

The possibilities here are endless. Any type of nut or seed, dried fruit, sea salt, spices like cinnamon or turmeric…they can all be used to embellish the flavor of dark chocolate.

Get the recipe

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The post 6 Chocolate Recipes to Share with the Ones You Love appeared first on Mark’s Daily Apple.

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paleo grain free gluten free apple dump cake in a baking dish with a serving on a plateApple dump cake is one of those desserts that makes everyone ask for your recipe after the first bite. It’s also known for its ease of preparation – all you have to do is layer ingredients and top it with lots and lots of butter before baking.

Apple dump cake is traditionally made with incredibly sugary canned fruit and store bought cake mix. Instead of mixing the cake up with oil or butter and eggs, the fruit and cake mix are layered in a baking dish, and drizzled with a sea of melted butter all over the top.

Our updated take on this cake is most certainly an occasional treat, but made with fresh apples and a paleo-friendly dry mix, it’s a super speedy option for dessert. If you’d like to cut the carbs down, you can use a granulated monk fruit sweetener in lieu of the coconut sugar. And, if you’re short on time and you don’t want to make the dry mix below, you can use a paleo store bought mix, like the one from Simple Mills.

Top this off with your favorite ice cream, keto-friendly or not, and an optional quick caramel sauce (recipe included).

Let’s get started!

Gluten Free, Paleo Apple Dump Cake Recipe

Serves: 6

Time in the kitchen: 1 hour, including 45 minutes bake time

two servings of paleo apple dump cake on plates

Ingredients

  • 3.5 cups diced apples
  • 7 Tbsp. coconut sugar, divided
  • 1 tsp. cinnamon
  • 1 cup almond flour
  • 1/4 cup tapioca starch
  • 1/2 Tbsp. coconut flour
  • 1/2 tsp. baking soda
  • 5 Tbsp. melted salted butter

Optional Caramel:

  • 1/3 cup full fat coconut milk
  • 3 Tbsp. coconut sugar
  • 1/2 tsp. vanilla extract
  • Pinch of saltpaleo gluten-free apple dump cake ingredients

Directions

Preheat your oven to 350 degrees Fahrenheit. Dice your apples in small pieces and toss them with 2 tablespoons of coconut sugar and the cinnamon.

In a bowl, combine the remaining coconut sugar, almond flour, tapioca starch, coconut flour and baking soda.

dry ingredients for paleo apple dump cake in a bowl

 

Grease a small baking dish and pour the apples into it. Smooth out the apple layer.

cinnamon and coconut sugar coated apples layered into a baking dish for apple dump cakeSprinkle the dry ingredients all over the apples.

layering dry ingredients over diced apples with coconut sugar and cinnamon for apple dump cakeSlowly pour the melted butter all over the top of the baking dish, trying to cover as much of the dry ingredients as you can.

pouring melted butter over ingredients for a paleo apple dump cake recipe

If it seems like a lot of butter, you’re doing it right.

Baking dish of paleo apple dump cake ready to go into the oven

Bake the dump cake at 350 degrees for 40-45 degrees, or until the top is golden.

finished paleo apple dump cake in the baking pan

To make the caramel sauce, combine the coconut milk, coconut sugar, vanilla and pinch of salt in a small saucepan over medium low heat.

Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, until the sauce thickens and can be coated with a spoon. Scoop the dump cake onto plates, drizzle the sauce on top and enjoy!

paleo caramel sauce drizzled over paleo apple dump cake

Nutrition Info (? of recipe, without caramel):

Calories: 314
Total Fat: 20g
Total Carbs: 34g
Net Carbs: 30g
Protein: 4g

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The post Apple Dump Cake Recipe – Gluten Free, Grain Free, Paleo appeared first on Mark’s Daily Apple.

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golden milk turmeric teaTo call this beverage tea might be a little misleading. “Creamy Mug of Cozy, Warming Deliciousness” is more accurate. It just plain feels good to drink this lightly sweet, vibrant blend of heated almond (or coconut) milk, turmeric, ginger, cayenne and honey. Turmeric tea will perk you up in the morning, calm you down at night and soothe sniffles and sore throats. It’s also a really pleasant way to end a meal.

At first glance, the ingredients might not sound like a combination you’d want to drink. Something magical happens in the mug, though, and the result is richer than regular tea, less intense than coffee and oddly delicious. Turmeric is the dominant flavor and admittedly, one that takes a little getting used to. Although not spicy itself, turmeric’s slightly bitter, earthy flavor is the perfect backdrop for other spices, which is why it’s a main ingredient in curry powder. The ginger and cayenne in this tea aren’t overwhelming because they’re floating in creamy, turmeric-infused milk that’s been lightly sweetened.

 

golden milk turmeric tea

 

Turmeric is ginger’s mellow cousin and is a root used just as often for its bright yellow-orange color as it is for flavor. Turmeric powder is a frequent ingredient in East Indian, Middle Eastern, South Asian and Caribbean cooking and is also believed to have numerous healing properties. When cooking with turmeric, it’s most often used in conjunction with ginger and spices like cumin, cinnamon and coriander. Moroccan Chicken Casserole is one dish that benefits from turmeric’s flavor. If you’d like to use turmeric more often, you can also add extra turmeric to dishes that already have curry powder in them, like Butter Chicken or Beef Curry Meatballs. Or, after trying this recipe, you might just go through all the turmeric in your spice rack by brewing mugs of Golden Milk.


Two-ingredient Shortcut: Mix Golden Turmeric Collagen Fuel with warm almond or coconut milk. Just add mug. 


golden milk turmeric tea

Servings: 1 cup of tea

Ingredients:

  • 8 ounces (1 cup) almond or coconut milk
  • 1/2 teaspoon turmeric
  • 1/2-inch wide round slice of ginger root, peeled and finely chopped
  • Dash of cayenne pepper
  • 1/2 – 1 teaspoon honey or other sweetener
  • Optional additions: a small pat of butter, cinnamon, cardamom, scoop of unflavored collagen peptides

Instructions:

Gently warm the almond or coconut milk on the stove.

In a mug, combine the remaining ingredients.

Drizzle a teaspoon of the warmed milk into the mug and mix until the liquid is smooth with no lumps. Add the rest of the milk and mix well. You can leave the pieces of ginger in the tea, or strain it out before drinking.

golden milk turmeric tea

Looking for more turmeric inspiration? Try these recipes to add a earthy flavor to your next meal.

Turmeric Scrambled Eggs

Turmeric Kale Soup with Ground Lamb

Pork Chops in Creamy Turmeric Sauce

Turmeric and Ginger Fish

For more ways to use turmeric in your routine, pick up a canister of Primal Kitchen Collagen Fuel in Golden Turmeric. 

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The post Creamy Golden Milk Turmeric Tea Recipe appeared first on Mark’s Daily Apple.

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keto paleo s'moresThere’s nothing like sitting around the fire in the fall, sipping on something warm in your mug. And where there’s a fire, there are s’mores.

If you’re eating closer to the way your ancestors did, you probably politely pass when the s’mores come out. Now, you can join in the fun. You’ll never be left wanting for campfire s’mores again thanks to these Paleo graham crackers and homemade gooey marshmallows.

Making your own crackers may be intimidating, but it’s easy. The dough comes together quickly and is fun to roll and cut out. They would be a great activity to do with kids or friends, and the dough is egg-free so you can taste it before baking.

If you have time, we highly recommend making your own marshmallows. We’ve linked a few great recipes below. If you’re in a bind, there are also some decent pre-made options for marshmallows, like Smashmallow® brand.

Here’s how to do it.

Keto, Gluten Free, Primal S’mores Recipe

Serves: 6

Time in the kitchen: 20 minutes

keto paleo s'mores

Ingredients

Graham Crackers

  • 1/4 c melted salted butter
  • 1 Tbsp. maple syrup
  • 1 c fine almond flour
  • 2 Tbsp. tapioca starch
  • 2 Tbsp. coconut sugar
  • 2 tsp. ground flaxseed
  • 2 tsp. coconut flour
  • 1/4 tsp. cinnamon (optional)

For the S’mores

  • 1 batch of marshmallows
  • 1 bar of your favorite dark chocolate (choose a brand with low sugar)

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Directions

In a bowl, combine the butter and maple syrup.

keto paleo gluten free s'moresPour in the almond flour, tapioca starch, coconut sugar, flaxseed, coconut flour and cinnamon.

keto paleo gluten free s'mores

Mix together and allow the mixture to rest for a few minutes.

keto paleo gluten free s'mores

Preheat your oven to 325 degrees Fahrenheit. Form the dough into a ball and place it between two pieces of parchment paper. Use your hands or a rolling pin to flatten the dough out into a thin rectangle. The dough should be very thin, no more than 1/8” thick.

keto paleo gluten free s'moresUse a sharp knife to outline a rectangle in the dough, then cut rectangular crackers within the larger rectangle. Don’t worry about cutting all of the way through the dough or separating the crackers you’re cutting. As long as the crackers are scored, they will break into crackers easily after baking. Use a fork to prick 3-4 sets of dots across each of the rectangular crackers.

keto paleo gluten free s'mores

Take the remaining leftover dough that you cut away from the rectangle and repeat to form more crackers if there is enough dough.

Bake the crackers at 325 degrees for 16-18 minutes, or until the edges of the crackers are golden. The crackers can go from golden to burnt quickly, so keep an eye on them. Allow them to cool prior to cutting them into pieces.

keto paleo gluten free s'mores

Press your marshmallows onto metal skewers and roast them to your liking. Bonus points if you have a fire pit or somewhere outside to get them nice and toasty, but toasting them carefully on a gas stovetop will also do the trick.

keto paleo gluten free s'mores

If your marshmallow isn’t hot enough to melt your piece of chocolate, you can place a piece of chocolate on top of one of your graham crackers and place them in the oven for a minute or so to soften.

Place the marshmallow on top of the cracker and chocolate stack and then place the second graham cracker on top of the marshmallow. Press down gently to encourage the marshmallow and chocolate to melt together.

keto paleo gluten free s'mores

These are messy, but in a good way.

The smores are best warm, so enjoy immediately.

Nutrition Facts (per 2 crackers):

Calories: 220
Fat: 18g
Total Carbs: 13g
Net Carbs: 10g
Protein: 4g

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The post Better S’Mores [Primal, Gluten Free, Paleo, and Keto] appeared first on Mark’s Daily Apple.

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It’s the tail end of zucchini season. After you’ve grown tired of zucchini noodles, zucchini bread, and all the other zucchini creations, what’s left? Zucchini brownies are a great way to use up the last of your zucchini, while sneaking in some veggies into your dessert.

Here’s how to make them.

Fudgy Keto Zucchini Brownies Recipe

Serves: 6

Time in the kitchen: 30 minutes, including 20 minutes bake time

zucchini brownies recipe

Ingredients:

  • ¾ c squeezed dry grated zucchini (about 1 medium zucchini)
  • ¼ c salted butter
  • ? c almond butter
  • 50g dark chocolate (we used 90%)
  • 2 tsp. vanilla extract
  • 7 Tbsp. coconut sugar (or granulated monkfruit sweetener)
  • ? c almond flour
  • 5 Tbsp. cacao powder
  • ½ Tbsp. tapioca starch
  • 2 large eggs
  • 50g dark chocolate, either chips or chopped chocolate (we used 90%)

Directions:

Using a box grater, grate a zucchini using the side of the grater that has small holes. Squeeze the zucchini out using paper towels or a small towel until it is quite dry. Measure out the zucchini after squeezing the liquid out.

zucchini brownies recipe

Melt the butter and chocolate and then mix in the almond butter. Fold in the grated zucchini and vanilla extract.

Add in the almond flour, sweetener, cacao powder and tapioca starch.

zucchini brownies recipeWhisk the eggs and mix them into the batter. Fold the chopped chocolate/chocolate chips into the batter.

zucchini brownies recipe

Preheat your oven to 350 degrees Fahrenheit. Line a square baking pan with parchment and pour the batter into the pan. If desired, you can also sprinkle some extra chopped chocolate on top.

Bake the brownies for 10 minutes, then remove them from the oven and allow them to rest for 6-8 minutes.

Place the brownies back into the oven for an additional 8-10 minutes, or until the center of the brownies reads 180 degrees Fahrenheit with a food thermometer.

Allow the brownies to cool prior to removing them from the pan and slicing them into 16 squares.

zucchini brownies recipe

Tips:

  • Make sure to squeeze out the zucchini well after grating it.
  • The double bake method for brownies helps the outside edges of the brownie cook at the same rate as the center of the brownies, so you get fudgy brownies in every bite.
  • This version of brownie is dense and fudgy. If you’d rather have a cakier brownie, add ¼-½ teaspoon of baking soda to the batter and then bake according to the instructions.
  • We used 90% chocolate for both the batter and the chunks for a super rich, but not too sweet, chocolatey brownie, but you can use your favorite dark chocolate.

zucchini brownies recipe

Nutrition Info (1/16th of recipe):

Calories: 145
Fat: 11g
Total Carbs: 10g
Net Carbs: 7g
Protein: 4g

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The post Fudgy Keto Zucchini Brownies Recipe appeared first on Mark’s Daily Apple.

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keto chai ice cream bon bonsBon bons sound so fancy, don’t they? It’s like saying “ice cream bites,” but with a French accent and a posh flair. You may get the impression that ice cream bon bons are difficult to make, but here’s a secret: they’re easy. If you can scoop ice cream, you can pull it off. And if you use Keto Pint Ice Cream, you can make low-carb keto ice cream bon bons without churning a thing.

Go ahead. Show off a little.

We used Primal Kitchen® Chai Tea Collagen Latte Drink Mix to give these keto bon bons a warm, cozy spice flavor against a chilled ice cream backdrop, plus collagen that your skin and hair love as a bonus.

Don’t wait for your next opportunity to share a batch of bon bons. Make a tray, keep them in the freezer, and pop one whenever a sweet moment strikes.

Keto Chai Ice Cream Bon Bons Recipe

Time in the kitchen: 60, including 45 minutes in the freezer

Makes: 10 bon bons, or more if you decide to use more ice cream

keto chai ice cream bon bons

Ingredients

Directions

Finely chop the cacao butter.

keto chai ice cream bon bonsScoop out the coconut butter and spoon both into a heat-safe bowl. Set up a double boiler by heating a few inches of water in a pot.

Once the water is hot, reduce the heat to low and place the bowl over the pot so it’s resting on top of it. Use a whisk and begin mixing the cacao butter and coconut butter to encourage it to melt.

keto chai ice cream bon bonsRemove the bowl from the heat right before the cacao butter is fully melted, and continue to whisk when it’s removed from the heat.

keto chai ice cream bon bons

Whisk in the coconut oil until the mixture is uniform. Add the collagen powder and vanilla extract and whisk until combined. Set the mixture aside.

keto chai ice cream bon bons

keto chai ice cream bon bons

Scoop out the ice cream using an ice cream scoop and place each scoop on a sheet pan with a piece of parchment on it.

keto chai ice cream bon bons

Place the scoops of ice cream in the oven for 30-45 minutes to harden.

keto chai ice cream bon bons

Once the scoops of ice cream have set, place a scoop of ice cream on a spoon or spatula and spoon the white chocolate mixture on top.

keto chai ice cream bon bonsCover the ice cream twice with white chocolate, allowing the chocolate to coat all sides of the ice cream. Carefully place the finished bon bon on a piece of parchment and repeat with the remaining ice cream.

keto chai ice cream bon bonsPlace the bon bons in the freezer to allow them to set and harden.

keto chai ice cream bon bonsDust a little of the chai collagen on top and enjoy!

keto chai ice cream bon bons

 

Tips

  • When setting up the double boiler, set the burner over low heat and only let the coconut butter and cacao butter come near being fully melted before removing the bowl from the pot. Continue stirring after you remove the bowl from the heat and then stir in the coconut oil, vanilla and collagen powder.
  • The chai white chocolate coating will thinly coat the ice cream on the first pass, so I recommend giving each scoop of ice cream two dips of coating.
  • If chai flavor isn’t your thing, you can try this recipe out with a different flavored Primal Kitchen Collagen and your favorite ice cream flavor.

Nutrition Info (per scoop, about 10):

Calories: 136
Total Fat: 15g
Total Carbs: 3g
Net Carbs: 2g
Protein: 2g

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The post Keto Chai Ice Cream Bon Bons Recipe appeared first on Mark’s Daily Apple.

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copycat pink drink recipeWe’re pushing the peak of summer heat, which means refreshing beverages are an all day, every day requirement. This strawberry pink drink is for those times you want something chilled, creamy, and softly sweet.

We make ours with collagen, which is something your body needs anyway. No shame in getting hooked on this pink drink, because once the effects of collagen kick in, you may see changes in your skin, hair, and nails that keep you going back for more.

It’s just as easy to make as it is refreshing! If you want to make a berry violet drink instead, use blackberries instead of strawberries and hibiscus tea instead of water.

Enjoy!

Refreshing Strawberry Pink Drink Recipe

Serves: 1

Time in the kitchen: 8 minutes

copycat pink drink recipe

Ingredients

Directions

First, create the stewed strawberries for the drink. In a small saucepan, heat the chopped strawberries, 2 tbsp. water and granulated sweetener over medium heat.

copycat pink drink recipeOnce they begin bubbling, reduce the heat to medium low and stir for 3-5 minutes, or until the strawberries begin to soften and break down. Set the strawberries aside.

copycat pink drink recipe

In a jar, mix together the remaining water and Collagen Quench Triple Berry Drink Mix. Shake up until foamy.

copycat pink drink recipeMix together the berry drink mix with the stewed strawberries and blend in a blender or with an immersion blender. Pour in the milk and blend again for a few seconds.

copycat pink drink recipePour the mixture over ice and garnish with sliced strawberries.

copycat pink drink recipe

Nutrition Info (serves 1):

Made with almond milk:

Calories: 126
Fat: 3g
Total Carbs: 15g
Net Carbs: 11g
Protein: 11g

Made with full-fat coconut milk:

Calories: 351
Fat: 26g
Total Carbs: 16g
Net Carbs: 13g
Protein: 12g

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The post Sugar-free Strawberry Pink Drink (with Violet Drink Variation) appeared first on Mark’s Daily Apple.

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keto angel food cakeFor whatever reason, angel food cake seems to make its yearly debut during that time when warmer weather breaks. Is it the toppings – fresh berries, or a perfectly ripe peach? Is it those first rays of sunshine after a cold winter that make you want something pillowy soft and sweet? There could be a hundred reasons why angel food cake is a slice of spring on a plate.

Angel food cake may be something you considered a cheat, until now. Traditional angel food cake recipes call for a lot of sugar – since there’s no frosting, the cake has to be sweet on its own. This keto angel food cake recipe gives you all of the light, airy sweetness without the aftermath that comes with a sugary dessert.

And, it’s surprisingly easy to make. Proper whisking of the egg whites can be intimidating, but you won’t mess it up. The key is to stop whisking when you get “soft peaks.” You’ll know you’re there when you can make small rolling hills in your egg white mixture by slowly lifting your whisk out of the bowl.

Here’s how to do it.

Keto Angel Food Cake Recipe

Serves: 6

Time in the kitchen: 25 minutes, including 15 minutes bake time

keto angel food cake

Ingredients

  • 1/2 cup almond flour
  • 1/4 cup + 1 Tbsp. Lakanto powdered monkfruit 2:1 sweetener
  • 3 Tbsp. coconut flour
  • pinch of salt
  • 9 large egg whites
  • 1 tsp. vanilla extract
  • 3/4 tsp. cream of tartar
  • coconut whipped cream, chopped dark chocolate, or fresh berries (optional)

Directions

Prior to whisking up the egg whites, preheat your oven to 350 degrees Fahrenheit and line a 8” cake pan with parchment paper. Mix the almond flour, granulated monk fruit sweetener, coconut flour and a pinch of salt in a small bowl and set aside.

Crack the egg whites in a clean, dry mixing bowl. Whisk vigorously with a whisk or hand mixer until the mixture becomes very frothy.

keto angel food cake

Add the cream of tartar and vanilla extract and continue whisking vigorously. You want to continue whisking until the egg whites become just slightly stiff and form soft peaks when you lift up the whisk.

keto angel food cake

Once the egg whites look white, instead of clear, and you can make peaks on the surface with your whisk, carefully fold the dry ingredients into the egg whites with a flexible spatula, adding the dry ingredients a little at a time until the batter is mixed. Do this gently to prevent the egg whites from collapsing.

Quickly pour the batter into the lined round pan and place it into the oven. Bake for 15-17 minutes, or until the cake begins to brown on top and the center feels firm. Remove the cake from the oven and allow it to cool.

Top your cake slices with dollops of coconut cream, chopped dark chocolate and fresh strawberries.

Tips For a Perfect Keto Angel Food Cake

  1. The whisked egg whites are delicate, so gently (but quickly) fold in the dry ingredients and place the cake pan in the oven ASAP so the cake can rise properly.
  2. The Lakanto powdered monkfruit brand sweetener is a bit sweeter than other brands, like Swerve confectioners sweetener. If you choose to swap Lakanto and instead use powdered Swerve, consider increasing the sweetener to ¼ cup + 3 Tbsp. up to ½ cup of powdered Swerve. You may find the amount in the recipe to be enough, depending on how sweet you like it. We prefer the Lakanto monkfruit sweetener since the aftertaste is barely noticeable.

keto angel food cake

Nutrition Information (? of cake, without toppings)

Calories: 100
Total Carbs: 4 grams
Net Carbs: 2 grams
Fat: 6 grams
Protein: 8 grams

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The post Keto Angel Food Cake appeared first on Mark’s Daily Apple.

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almond flour banana bread grain free Most people decide to make banana bread once they find a few overripe bananas on the countertop. After you try this easy almond flour banana bread recipe, we suspect you’ll buy a few more bananas than you can eat — just as an excuse to make a loaf.

There’s a good chance you’ve tried a grain-free banana bread recipe or two and found that it was too dry, too dense, it crumbled to pieces, or it lacked the flavor of the banana bread that you grew up with. The solution? The perfect blend of almond flour, coconut flour, and tapioca starch creates a batter that bakes into a soft loaf, holds together for effortless slicing, and tastes like warm and cozy banana bread from your childhood.

Keep in Mind When Making Banana Bread

Ripe bananas make for perfect banana bread. The riper the banana, the sweeter the bread. For this recipe, we used fairly ripe bananas and found that about 6 tablespoons of coconut sugar were plenty for a sweet bread. If you’re not sure, you can taste the batter prior to adding the eggs to adjust the sweetness to your liking. Feel free to add in cinnamon, or swap out the walnuts for a different nut like pecans.

Almond Flour Banana Bread Recipe

Servings: 10

Time in the kitchen: (45 minutes, including 35 minutes bake time)

Ingredients

  • 1 slightly overfilled cup mashed ripe bananas (about 2 large bananas)
  • 1/4 cup softened/slightly melted salted butter
  • 1/4 cup smooth almond butter
  • 1 tsp. vanilla extract
  • 3/4 cup fine almond flour
  • 1/4 cup + 2 tbsp. coconut sugar, granulated monk fruit sweetener or Swerve
  • 1/4 cup tapioca starch
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 large eggs
  • 1/2 cup walnut pieces

Directions

Preheat your oven to 350 degrees Fahrenheit. Mash the bananas in a large bowl. Add in the butter, almond butter and vanilla and mash them in with the banana.

Add the almond flour, sweetener, tapioca starch, coconut flour, baking soda and baking powder and mix. Add the eggs and mix until well combined. Fold in about 1/2 of a cup of chopped walnuts.

Line a loaf pan with parchment paper. Loaf pans vary in size but we used a 9”x5”. Pour the batter into the loaf pan and place the remaining walnut pieces on top.

Baking times will vary based on the size of your loaf pan, but aim for 30-35 minutes, or until the bread is golden on top and feels fairly firm to the touch. Allow the bread to cool before slicing.

If you have extra bananas, this almond flour banana bread recipe easily doubles and freezes well by the slice or by the loaf.

Nutrition Information (1/10 of loaf, made with natural sweetener):

Calories: 212
Total Carbs: 12 grams
Net Carbs: 9 grams
Fat: 16 grams
Protein: 6 grams

Nutrition Information (1/10 of loaf, made with coconut sugar):

Calories: 245
Total Carbs: 21 grams
Net Carbs: 18 grams
Fat: 16 grams
Protein: 6 grams

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