This one’s another decadent enough for dessert, healthy enough for breakfast recipe!
The perfect solution to leftover egg whites (but wondering what to do with the leftover yolks? Click here for my coconut breakfast custard recipe.
Best of all, there are 3 variations to that you’ll never get bored.
What you will need:
1 Tbsp gelatin
1/2 cup water
1/4 cup erythritol
5 egg whites
1/2 cup cocoa or 1/2 cup carob or 1/4 cup cinnamon + 1/4 cup coconut milk powder
1 can coconut cream
How to do it:
Step 1: Dissolve gelatin in the water warmed on the stove.
Step 2: Beat egg whites until stiff.
Step 3: Fold in gelatin water and remaining ingredients.
Step 4: Refrigerate overnight.
Decadent enough for dessert, healthy enough for breakfast!
Is there anything more to say?!
What you will need:
1 can coconut or coconut cream
3 Tbsp powdered erythritol (blend in a blender to powder)
5 egg yolks
1/2 – 1 tsp cardamom, cinnamon, vanilla powder
How to do it:
Step 1: Warm coconut milk and cardamom on med heat and pre heat oven to 300 F
Step 2: Meanwhile, separate egg yolks from the whites.
Step 3: Stir the erythritol into the egg yolks.
Step 3: Take the warm coconut milk off the stove and stir in egg yolk mixture stirring quickly to make sure the eggs don’t cook and ‘gel’ together.
Step 4: Put hot water in a large shallow pan.
Step 5: Put ramekins in the water.
Step 6: Pour the custard into the ramekins (make sure that the water is level with the custard).
Step 7: Bake in the oven for 1 hour.
Step 8: Let cool.
Step 9: Refrigerate
Serve for breakfast or dessert!
Now what to do with those egg whites? Click here to get the mousse recipe I make as soon as this one is in the oven!
Besides the fact that this recipe makes a great ‘prep ahead’ breakfast, I just love that I can create something with avocado that doesn’t brown (thanks to gelatin’s seeming preservation power…the lime likely helps a bit too)!
Great way to extend the life of an avocado, before it turns brown and stringy!
This recipe has easily stays fresh, green and delicious for as many as 5 days in the fridge, although we usually eat it up within 3 days!
What you will need:
1 whole avocado
1 cup water
1/2 cup coconut milk
1/4 cup protein powder
the juice and rind of a lime
1 tsp or more of stevia to sweeten
1/2 cup hot water (dissolve 2 TBSP gelatin in it)
How to do it:
Step 1: Put water in a pot on medium heat and dissolve the gelatine in it.
Step 2: Put everything in a blender or bullet.
Step 3: Pour into a bowls and cover with plastic wrap.
Step 4: Refrigerate overnight.
What you will need:
1/3 cup coconut oil
1/3 cup cream cheese or soft goat cheese
1/3 cup butter
3 Tbsp powdered erythritol
3 drops plain stevia extract
the juice of up to 4 limes (depending on how sour you like them!)
the rind of 1 lime
How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted (except lime juice and rind)
Step 2: Remove from heat.
Step 3: Blend with juice and rind in a blender until silky smooth.
Step 4: Pour into molds.
Step 5: Store in the freezer.
For the white chocolate lover, not my favourite, but the kids LOVE them!
What you will need:
1/2 cup cocoa butter
1/2 cup creamed coconut
3 Tbsp erythritol
3 drops of toffee flavoured stevia (optional)
scrape the inside of 1 vanilla bean (2 tsp vanilla extract or 1 tsp vanilla powder)
How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted.
Step 2: Remove from heat and blend in a blender until silky smooth.
Step 3: Pour into silicone molds.
Step 4: Store in the fridge.
You can send the kids to school with these babies, because they are solid at room temp.
For some they are not so skinny, but if you digest dairy just fine, then these babies are a great low carb treat!
How to do it:
1 cup cream cheese or goat cheese
1/2 cup butter
1 cup fresh parmesan grated finely (save 1/2 for rolling in)
1/4 tsp salt
2-4 Tbsp fresh herbs (or 2-3 tsp dried)
How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted.
Step 2: Remove from heat and refrigerate for 30 min.
Step 3: Roll the dough into balls.
Step 4: Roll in finely grated parmesan.
Step 5: Store in the fridge.
These are a great option when you are in the mood for peanut butter and chocolate, but you’ve run out of cocoa – especially if you once bought the nibs and have no idea what to do with them!
What you will need:
1/2 cup peanut butter
1/3 cup coconut oil
2 Tbsp cocoa nibs
2 Tbsp powdered erythritol
1 – 3 drops stevia extract
1/4 cup coconut powder or cocoa powder
How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted.
Step 2: Remove from heat and pour into moulds.
Step 3: Store in the fridge.
What you will need:
This recipe has easily stays fresh, green and delicious for as many as 5 days in the fridge, although we usually eat it up within 3 days!
These are a great option when you are in the mood for peanut butter and chocolate, but you’ve run out of cocoa – especially if you once bought the nibs and have no idea what to do with them!