Low Carb Chocolate Fudge Avocado Brownies

Low Carb Chocolate Fudge Avocado Brownies

Hey hey all! Soooooo I have finally found my cooking mojo! I lost it there for a bit, but I’m back in action and loving it. Today I decided to make a recipe for my “Find Your Balance” Community members who are doing an intermittent fasting challenge. Many of them are struggling to eat enough fat in their last meal, so I thought this would be a great healthy dessert option for their last meal. These low carb chocolate avocado brownies are low in sugar and extremely high in fiber. So much bang for your buck in every bite, and soooooo yummy! Ok, Lets get down to business now… Preheat oven to 350 degrees. Gather all ingredients, a food processor or blender, spoon, an 8 x 8in or 9 x 9in baking dish. Add the raw almonds to the food processor/blender and process until a flour like texture. If you have almond flour, skip this step obviously.  Next, add all ingredients in the blender, except the stevia, cocoa powder, and baking soda. Blend well until the avocado mixture is smooth. Then add the remaining ingredients and blend until smooth. After spraying your baking dish with cooking spray, pour in the chocolate avocado brownie batter. Smooth batter to a level amount and then bake on 350 degrees for 18-20 minutes. While the low carb chocolate fudge avocado brownies are baking, make the peanut butter protein icing. Add all ingredients to a mixing bowl and mix well with a spoon. If desired, blend in a blender. Remove brownies from oven after 18 minutes and let cool for at least 10 minutes...
Gluten Free Peanut Butter Cup Cupcakes

Gluten Free Peanut Butter Cup Cupcakes

If you didn’t already know …I LOVE PEANUT BUTTER!!! Anytime I have an excuse to create a new concoction using peanut butter, I’M IN! This peanut butter cup cupcake recipe is not only gluten free, but low sugar and low glycemic as well. I definitely suggest this recipe if you have a sweet tooth, love the combination of peanut butter and chocolate, and are looking for a healthy gluten free dessert. Preheat oven to 350 degrees. Gather all ingredients, a food processor, a medium bowl, cupcake tin, cupcake liners, and a spoon.  If you do not have Oat flour, feel free to process quick oats into oat flour in the food processor.   Add all “Gluten Free Cupcake Ingredients” into the food processor and blend well. Line a cupcake tin with cupcake liners and pour the Gluten Free Peanut Butter Cup Cupcake batter into each liner, filling about 3/4 of the liner. Place the uncooked Gluten Free Peanut Butter Cup Cupcakes into the oven and cook for 22-25 minutes, depending on your oven. Check the center of the cupcake with a toothpick to ensure that the cupcakes are fully cooked. Remove the gluten free cupcakes from the oven and let cool for at least 20 minutes. While the cupcakes are cooling, make the Peanut Butter Icing by adding all “Icing” ingredients (except for the water) to a mixing bowl and mix well with a spoon. Add the water one tbsp. at a time until you have reached desired consistency. Some protein powders may be thicker than others, therefore you may need a little more or less than suggested in my...
Healthy Peanut Butter Banana No-Bake Cookies

Healthy Peanut Butter Banana No-Bake Cookies

Anyone else obsessed with peanut butter and chocolate? I am not typically a cookie fan, but no-bakes are a totally different story! I looooooove no-bake cookies, but they are just terrible for the waistline. I decided to make my own concoction, as always, and this is what I came up with: Pour almond milk into a saucepan. Add cocoa powder, mashed bananas, and peanut butter. Put the stove on low heat and continue stirring and mashing up the mixture until well blended. It is okay if you still see small chunks of banana. Add the coconut oil, oats, flaxseed, and stevia to the saucepan. Remove from the heat and mix well. Add the protein powder and mix well. The mixture should be very thick. Line a cookie sheet with wax or parchment paper. Scoop a large spoonful of the cookie mixture and form in the shape of a cookie with your hands. Place the cookie on the parchment paper and continue process until the mixture is gone. Place the cookie sheet in the freezer for 15 minutes or until firm. Enjoy right away and/or store the remaining cookies (in an airtight container/baggie) in the...
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