Peanut Butter Bread

So the chocolate bread I made before was fabulous for french toast but it was pretty dense and I really wanted a little bit lighter version to give to friends for the holidays so I altered the recipe a little. I also wanted to make a peanut butter version which turned out AMAZING!!!

Lower Carbed Chocolate Bread (Version 2)

5 large eggs

1/2 cup sugar

1/2 cup unsalted butter, melted

3 TBSP water

1 tsp vanilla

1/2 C coconut flour

1/4 cup almond flour

1/4 cup whey protein powder

1/2 TBSP ground flax seed

1/2 tsp salt

1 tsp baking soda

1/3 cup unsweetened cocoa powder

Whisk sugar and eggs until light and fluffy, about 1 min.

Add butter, water and vanilla to egg mixture.

Combine dry ingredient with wet ingredients.

Pour into 9x6 in loaf pan lined with parchment paper and bake at 350 degrees F for 35-40 min.

Allow bread to cool completely before slicing.

Lower Carbed Peanut Butter Bread

4 eggs

1/2 cup sugar

1/2 cup unsalted butter, melted

3 TBSP peanut butter

3 TBPS water

1 tsp vanilla

1/2 cup coconut flour

1/4 cup almond flour

1/4 cup protein flour

1/3 cup peanut butter powder

1 TBSP ground flax seed

1/2 tsp salt

1 tsp baking soda

Whisk sugar and eggs until light and fluffy, about 1 min.

Add butter, peanut butter, water and vanilla to egg mixture.

Combine dry ingredient with wet ingredients.

Pour into 9x6 in loaf pan lined with parchment paper and bake at 350 degrees F for 35-40 min.

Allow bread to cool completely before slicing.

Hot cocoa cupcakes

I volunteered to bring cupcakes or cookies to the church Christmas party so I started thinking about good holiday flavors...hot cocoa is my favorite thing when it is cold outside and of course you have to have marshmallows...and candy canes! What is a more holiday flavor than candy canes?!  I also have a lot of dark hot cocoa packets that I want to use up because I don't drink the sugary kind anymore so I looked for a recipe that actually uses hot cocoa packets...can you believe I actually found one? I was in slight shock but thankful someone else did the work so I didn't have to! Well, to tell the truth the recipe I found was actually for muffins, but a muffin is really just a cupcake minus the frosting so I wasn't worried. I added cream cheese to my marshmallow frosting because that I what I had on hand and I think it made it so much better than plain marshmallow frosting!

My co-workers were my guinea pigs and they loved them but I didn't actually go to the party so I have no idea how they were received by the church members. Hopefully they didn't disappoint!

Hot Cocoa Cupcake w/ Marshmallow Frosting

• Cupcake:

• 3/4 cup dark hot cocoa mix

• 1 cup all-purpose flour

• 1/2 cup almond flour

• 1/2 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 eggs

• 3/4 cup milk

• 1/2 cup butter, melted and cooled

• 2 teaspoons vanilla extract

• 3/4 cup mini chocolate chips

• 
  

• In a large bowl, combine hot cocoa mix, flour, sugar, baking powder, and salt; set aside.

• In a medium bowl, whisk eggs, milk, butter, and vanilla. 

• Fold egg mixture into flour mixture just until mixed. 

• Stir chocolate chips into batter and pour into cupcake liners.

• Bake at 375 degrees F for 18 to 20 minutes.

Marshmallow Frosting:

2 oz cream cheese
1/2 cup unsalted butter, softened
7oz marshmallow fluff
1 cup powdered sugar
1 tsp vanilla
1/4 tsp salt
Beat cream cheese and butter.
Add Marshmallow, vanilla and salt.
once well combined slowly add powdered sugar until desired consistency.
Add crushed candy cane on top for a festive twist.

Based on: https://www.mrfood.com/Bread/Hot-Chocolate-Muffins

Zucchini tots

I'm always looking for healthier versions of favorites and while these are not quite like tater tots because I didn't fry them, they are close enough for me! If you want them crispier I would recommend putting them in the air fryer after the first 15 minutes. These do freeze very well. Once cooked and cooled just place them on a cookie sheet until frozen an then put them in a bag. I use a vacuum sealer so they last a really long time.

Zucchini "Tots"

1 cup packed grated zucchini

1 large egg

1/4 medium onion, minced

1/4 cup grated sharp cheddar cheese

1/3 cup almond flour

1/4 tsp salt

1/4 tsp black pepper

1 1/2 tsp italian seasoning

1/2 tsp garlic powder

Wring out water from zucchini and discard water.

Mix all ingredients by hand until combined.

Use 1 TBSP scoop to make cylinder or just put mound onto baking sheet.

Bake at 400 degrees F for 15 min. Flip over and cook another 5-10 minutes.

Chocolate Bread

I say it all the time...my child is a genious and this time he came up with the BEST idea! My boss requested peanut butter banana stuffed french toast and I was trying to figure out how to make it a little different because that is what I do. I had been talking to little man about it and he said, "mom, you need chocolate bread." Why didn't I think of that?! I looked at several recipes and finally found one that I thought would work. This chocolate bread slices great and is very versatile! It isn't overly chocolate-y so is great by itself or even with peanut butter and jelly and because it is lower in carbs than normal bread you don't even have to feel so guilty about it!! I would even let me little man take it to school 😁 If it lasts until the morning I might even try it as French toast!
Recipe with minor modifications from https://sweetandsavorymeals.com/keto-chocolate-bread-recipe/

Lower Carbed Chocolate Bread
6 large eggs

1/2 cup sugar

1/2 cup unsalted butter, melted

1 tsp vanilla

1/2 C coconut flour

1/4 cup almond flour

1/4 cup whey protein powder

1/2 tsp salt

1 tsp baking soda

1/4 cup unsweetened cocoa powder

Whisk sugar and eggs until light and fluffy, about 1 min.

Add butter to egg mixture.

Combine dry ingredient with wet ingredients.

Pour into 9x6 in loaf pan lined with parchment paper and bake at 350 degrees F for 35-40 min.

Allow bread to cool completely before slicing.

A few notes about modifications:
-To make it even lower carbed you can use your favorite sugar substitute in place of regular sugar. Make sure you pay attention to ratios - some sugar alternative, such as allulose (which is my favorite) are not as sweet as sugar so you might have to use more or a combination of two to get your desired sweetness.
-I used unflavored whey protein but you can certainly use any flavor you want or omit it all together and use more almond flour.

Hi everyone!! My how time flies!!! Life was extra busy for a while but now I am back to a point where I can start up my blog again, hooray!! I'm so ready for some kitchen experiments!!!

I am working to update with my recent recipes but I promise they will be up soon! Feel free to let me know if you are dying to have me try a specific recipe!!