Wednesday, January 22, 2020

The Best Keto Chocolate Chip Cookies

Chocolate chip cookies are an all-time family favorite and a perfect quick treat for anyone with a sweet tooth.

This homemade cookie recipe is sugar-free, gluten-free and keto-friendly.

This recipe makes freshly baked cookies with a chewy and light crisp your taste buds will absolutely love!

 Cook Time20 minutes
 Servings12 cookies


  • 1.5 cup almond flour
  • 1/2 cup salted butter melted
  • 3/4 cup monkfruit sweetener
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 3/4 cup sugar-free chocolate chips (we use Lily's brand)


  1. Preheat the oven to 350 F.
  2. Prepare a baking tray with lined parchment paper.
  3. In a large mixing bowl, pour melted butter, monkfruit sweetener, vanilla extra and an egg. Beat thoroughly with a hand mixer for about 20 seconds.
  4. Then add in the almond flour, baking powder, xanthan gum and a pinch of salt. Mix until well incorporated and texture turns doughy. Pour in the sugar-free chocolate chips and fold in nicely with a spatula.
  5. Use your hand to form cookie dough into 2-3 inch sized balls. You should be able to make about 9-12 balls with the entire cookie dough. Place on the baking tray a few inches apart from each other.
  6. Bake for 10 minutes. Then set aside and allow to it cool.
  7. Serve and enjoy!


  • There are several keto-approved chocolate bars and chocolate chips which work well for these cookies.
  • I used stevia sweetened chocolate chips, but you can also use Splenda sweetened chocolate chips.
  • If you don’t follow a strict ketogenic diet, these dairy free chocolate chips and mini chocolate chips work beautifully.


  • When preparing the cookie dough batter, don’t over-mix them! Over-mixing cookie dough will often lead to cookies over-spreading when baking, which we don’t want to happen!
  • To ensure your cookies are soft and chewy, do not over-bake them. Check on them around the 12-minute mark and if they are slowly starting to brown, they are done. This is due to the cookies firming up once they cool down.
  • If you enjoy your cookies loaded with chocolate chips and evenly dispersed, mix half the chocolate chips in the batter and reserve the other half for the top of them. Also, consider removing the cookies out of the oven around the 8-minute mark and adding a few more on top.
  • These flourless chocolate chip cookies will keep at room temperature, in a sealed container. They will maintain their freshness for up to 5 days.
  • These cookies can also be stored in the refrigerator and will last for up to 2 months. They are also freezer friendly and will keep frozen for up to 6 months.

  • To make these flourless cookies egg free, swap out the whole egg with ground chia seeds – Please be wary that this is NOT the same as a chia egg, as we won’t need any liquid added! 
  • Please note, this is the ONLY egg substitute I have tried, and cannot vouch for any other method.

Tuesday, January 21, 2020

Strawberry Tuxedo Cake

This stunning strawberry tuxedo cake is a fun and fruity take on my original tuxedo cake and I think you’ll love it! It’s made with tender chocolate and vanilla cake layers, no-bake chocolate cheesecake layers and loads of strawberries. And let’s not forget about the chocolate ganache and caramel sauce! It’s a chocolate strawberry cheesecake cake – what more can you ask for?! I used my ‘Chocolate Ganache Recipe’, my ‘Berry Whipped Cream Frosting’ and my ‘Chocolate Cake Recipe’ to put this towering cake together!

How To Make a Tuxedo Cake
If you’ve never tried Tuxedo Cake, you’re in for a real treat! I love the different flavors and textures of this incredible cake. I made this version with my chocolate cake and my vanilla cake. I used half a recipe of each, or you can follow the simplified recipe I have down below in the instructions. I use these basic cake recipes for almost all of my cakes! Each cake layer is soaked generously with chocolate and caramel sauce, then topped with sliced strawberries.
The cake layers are stacked alternating with a no-bake cheesecake filling. These cheesecake layers are simply heavenly! They are velvety smooth and so fluffy and just melt in your mouth. I garnish this decadent strawberry tuxedo cake with simply chocolate ganache, strawberry whipped cream and more strawberries. You’ll love this cake from the first bite!

  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) white granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup (237 ml) milk, lukewarm
  • 2 cups (250 g) all-purpose flour
  • 4 tsp (16 g) baking powder
  • 1/4 tsp salt
  • 2 tablespoons (16 g) cocoa powder
  • 1/2 cup (90 g) dark chocolate chips, melted
  • For Cheesecake Filling:
  • 24 oz (680 g) cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1/2 cup (122 g) sour cream
  • 3/4 cup (177 ml) sweetened condensed milk
  • 1 1/2 tablespoons (14 g) unflavored gelatin
  • 3 tablespoons (45 ml) water
  • 1/2 cup (90 g) dark chocolate chips, melted
  • 1/2 cup (90 g) white chocolate chips, melted
  • caramel sauce
  • chocolate sauce
  • 4 cups fresh strawberries, sliced
  • 1 recipe chocolate ganache, link above
  • 1/2 recipe whipped cream, link above


  1. Prepare the cake layers first. Preheat the oven to 350F/177C and line the bottom of 2, 8-inch (20-cm) pans with parchment paper. In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes, until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Pour in the milk but do not mix.
  2. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter and mix by hand, just until the dry ingredient are incorporated. Separate the batter in half. Into the second half, add the cocoa powder and melted chocolate, then mix until well combined. Pour the batters into the prepared pans. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Allow the layers to cool completely, then level the tops if needed and cut in half with a long, serrated knife.
  3. Once the layers are cooled, prepare the cheesecake filling. In a large mixing bowl, beat the cream cheese, vanilla and sour cream for 3 to 4 minutes, until the mixture is smooth. Scrape down the sides of the mixing bowl to ensure no clumps of cheese remain. Add the sweetened condensed milk and mix again for a minute.
  4. In a small ramekin, prepare the gelatin mixture. Combine the unflavored gelatin and water, stirring until the gelatin is absorbed. Microwave the mixture for 30 seconds, stirring every 10 seconds, until the gelatin is dissolved. Pour the hot gelatin directly into the filling and mix it in right away. Divide the batter into two separate mixing bowls.
  5. Into one mixing bowl, add the melted dark chocolate; into the second bowl, add the melted white chocolate. Use a mixer or whisk to mix the chocolate into the batter.
  6. Assemble the cake in an 8-inch springform pan (or corresponding size pan). Begin with the chocolate cake layer. Soak the first half generously with chocolate sauce (or melted chocolate) and add a layer of sliced strawberries. Top with the second half and repeat the process. If using an acetate cake collar, insert it into the pan, then pour in the chocolate cheesecake filling. Spread the filling evenly to the edges, then top with the first vanilla cake layer.
  7. Soak the vanilla cake layer with caramel sauce, then add a layer of strawberries and repeat. Add the white chocolate cheesecake filling on top last and use an offset spatula to level the top. Place the cake into the refrigerator and allow it to set for at least 6 hours, or best overnight.
  8. Once cake is set, use a cake spatula to gently transfer the cake onto a stand. Prepare a batch of chocolate ganache (recipe link above) and pour it over the top. Use a small spatula to nudge the chocolate down the sides. Allow the chocolate to set for about 15 minutes, then add the strawberry whipped cream (optional). You can also use regular whipped cream for this recipe. Garnish with additional strawberries, if desired.
  9. Keep cake refrigerated until ready to serve; it can be left at room temperature for up to 2 hours.

Servings : 12-16
Course : Dessert
Recipe Type : Cakes, Cheesecakes

Friday, January 17, 2020

No Bake Frozen Double Chocolate Caramel Bar by

This is for everybody that loves that nostalgic caramel, chocolate, and peanut combo!⁣

Recipe for 6 silicone molds (87×48×h24mm/ 97ml x 6)⁣


  • 40g raw almonds (soaked 8-12 hours and rinsed)⁣
  • 1.5 Tbsp. shredded coconut⁣
  • 1.5 Tbsp. melted raw cacao butter or melted raw coconut oil⁣
  • 1.5 Tbsp. raw cacao powder ⁣
  • 2 pitted soft Medjool dates (about 40g )⁣
  • 1 Tbsp. raw cacao nib⁣
  • 1/8 tsp pink salt or good quality salt⁣
Caramel layer:⁣
  • 90g raw cashews (soaked 4-6 hours and rinsed)⁣
  • 3/4 cup (180 ml) coconut cream or full fat coconut milk⁣
  • 3 Tbsp. (30g) melted raw cacao butter or melted raw coconut oil⁣
  • 2 pitted soft Medjool dates (about 40g)⁣
  • 1 tsp vanilla paste ⁣
  • Pinch of pink salt or good quality salt⁣

Chocolate layer:⁣

  • 50g raw cacao butter or raw coconut oil⁣
  • 15g raw cacao powder ⁣
  • 1.5 Tbsp. maple syrup ⁣
  • 1/2 cup peanuts ⁣

**You can substitute maple syrup & coconut cream with raw agave & almond milk for raw version⁣


1. In a food processor place every ingredient for the base, and process until well processed but still slightly crumbly. Tightly press the mixture into the bottom of the molds with your hands.⁣
2. In a high-speed blender place every ingredient for the caramel layer and blend well until smooth. Layer the filling above the base. Cool it in the freezer until set.⁣
3. Place every ingredient for the chocolate layer except peanuts in a mixing bowl and melt in a double boiler. (Keep the mixture under 46 ⁰C) Stir chocolate with a whisk (I like to use a whisk rather than spatula) until the mixture becomes smooth. Layer the mixture above the caramel layer. Place peanuts (chopped and whole) on top. Cool it in the freezer until set.⁣
4. Remove from the molds and enjoy!!⁣

Thursday, January 16, 2020

the best Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes are light and fluffy chocolate cupcakes topped with a rich fudge frosting.

How To Make Texas Sheet Cake Cupcakes

In a large bowl, whisk together the dry ingredients. Whisk in the oil and buttermilk until combined (picture on left).
Add eggs one at a time, and whisk well after each addition. Whisk in vanilla extract (picture on right).

Whisk in hot water until well-combined. The batter will be thin.
Divide the batter among the prepared muffin tin cups. Do not fill batter more than halfway full. Otherwise, the cupcakes will rise out of the tins and be difficult to remove.
Bake, and then let cool to room temperature.

To make the frosting, add the butter, cocoa powder, and buttermilk in a heavy saucepan. Bring to a boil, stirring regularly (picture on left).
Remove from heat, and whisk in powdered sugar and vanilla until combined (picture on right).

Let the icing set up for about 5 minutes before swirling the tops of the cupcakes into the frosting. If you prefer, you can spread the frosting on the top of the cupcakes.
If using nuts, immediately sprinkle nuts over the icing, and let the cupcakes stand for the icing to set up.

Tips To Make Perfect Cupcakes

  • I like to whisk this batter by hand. It’s an easy recipe to mix by hand, and it helps to avoid overmixing the batter.
  • For the hot water, I use hot, not boiling, water. I just use hot water from the tap.
  • Don’t fill the cupcakes more than halfway. The cupcakes will rise quite a bit, and overfilling the cupcakes makes it difficult to remove them from the pan.

the best Texas Sheet Cake Cupcakes

PREP TIME:10 minutes
COOK TIME:28 minutes
COOLING:15 minutes
TOTAL TIME:38 minutes



2 cups all-purpose flour
1 1/2 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
1 cup buttermilk1
2 large eggs
1 tablespoon vanilla extract
1 cup hot water (not boiling)


1/2 cup butter
1/4 cup unsweetened cocoa powder
1/3 cup buttermilk2
3 cups powdered sugar (sifted)
1 teaspoon vanilla
1 cup chopped pecans (optional)

  • Preheat oven to 350F. Line 2-12 cup standard-sized muffin tins with liners.

  • In large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

  • Whisk in oil and buttermilk until combined.

  • Add eggs, one at a time, whisking after each addition.
  • Whisk in vanilla extract.

  • Add hot water, and whisk in until well-combined. Batter will be thin.

  • Divide batter among muffin tins. Do not fill muffin cups more than half full.

  • Bake 18-25 minutes, or until done. 

  • Let cupcakes cool in pan for 10 minutes, and then remove to wire rack to finish cooling.

  • Once the cupcakes are completely cool, prepare the icing.

  • For the icing, combine the butter, cocoa, and buttermilk in a saucepan.

  • Bring to a boil, stirring regularly.

  • Remove from heat, and add the powdered sugar, and vanilla.

  • Let icing set up for about 5 minutes before swirling tops of cupcakes into icing.3

  • Sprinkle nuts on top of icing, if using.

The best chocolate pound cake

This easy chocolate pound cake recipe is a chocolate dream! With a cream cheese swirl and chocolate chip topping, this is the best chocolate pound cake.
Unsweetened cocoa powder gives this cake the rich chocolate flavor that you expect from a chocolate cake. The addition of melted chocolate chips (or melted chopped chocolate) bumps up the decadence even further!

How to make a lighter pound cake

Creamy Greek yogurt replaces some of the fat in this recipe, creating a moist chocolate pound cake that’s tender and flavorful. We also use buttermilk to make each slice springy and light.

Make your own buttermilk

If you don’t have buttermilk on hand, it’s easy to make your own buttermilk substitute: Mix 3/4 cup room temperature milk with 1 teaspoon acid (lemon juice or white vinegar). Stir, then let stand for 10 minutes before using.

The best chocolate pound cake

Prep Time: 25 minutes 
 Cook Time: 50 minutes 
 Total Time: 1 hour 15 minutes 
 Yield: 1 cake, 12 slices


Cream Cheese Ribbon

  • 3 oz reduced-fat cream cheese, softened
  • 1 Tbsp plain fat-free Greek yogurt, at room remperature
  • 1 Tbsp sugar
  • 1/4 tsp vanilla extract


  • 1 1/4 cups flour
  • 1/3 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/4 cup plain fat-free Greek yogurt, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature
  • 1/3 cup semisweet chocolate chips, melted and slightly cooled


  1. Preheat oven to 350°F and spray an 9 x 5-inch loaf pan with nonstick spray. Combine cream cheese, yogurt, sugar, and vanilla in a food processor and process until smooth.
  2. Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture. Fold in melted chocolate.
  3. Pour half the batter into prepared pan; tap pan sharply to reduce air bubbles. Dollop with cream cheese mixture and swirl layers together with a knife or wooden skewer. Top with remaining batter, smooth with an offset spatula, and tap pan sharply. Sprinkle the batter with chocolate chips.
  4. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 15 minutes; carefully remove cake from pan and cool completely on wire rack. Store leftovers in an airtight container in the refrigerator up to 3 days.

Tuesday, January 14, 2020

Italian Fig Cookies

How to Make Italian Fig Cookies

Admittedly, these cookies are slightly time consuming but totally worth the effort, you will notice that it is usually one of the first cookies to disappear from your cookie platter.
So when it’s time to make these Christmas Italian Fig Cookies, my cookie strategy is to spread the process over three parts/days.

Make Ahead:

The dough can be refrigerated for up to 4 days. The filling can be refrigerated for up to 1 week.
The cookies can be stored between sheets of wax paper in an airtight container for up to 10 days or frozen for up to 1 month.

Make the Dough and the Filling

If you have a food processor, definitely use it for processing both the dough as well as the figs/marmalade mixture. With the help of a food processor, these two activities can be completed in less than 30 minutes (including the clean-up time). If you don’t have one, use mixer for sugar cookie dough and cut the stems off the figs and chop them as finely as possible.
Place all of your dry ingredients in a food processor and pulse the cut-up butter until you get a coarse meal. Add the eggs and continue to pulse until the dough forms into a ball.
Remove the dough from the food processor and knead it a bit on a floured surface. Divide the dough in third, put them in a bowl, cover and refrigerate.
Once your food processor is clean again, basically you need to put all the figs and the rest of the filling ingredients in the food processor and pulse it until finely chopped. One thing I would suggest, is that it might be easier, to pulse the figs first and then add the rest of the ingredients,
and blend together in order to get the desired paste-like consistency.  Place in a bowl, wrap it up and refrigerate in order for the flavors to blend.

Make the Christmas Italian Fig Cookies

Now for the fun part! Grab your rolling pin, your fig mixture and a piece of dough.

On a lightly floured surface, roll the dough in a rectangle shape, you can decide how big or small to make your fig cookies, it all depends on how big or small you make your  rectangles(mine are about 10 inches long and 2-3 inches wide, but I experimented with many sizes and shapes, and encourage you to do the same!). Now, don’t feel bad if you are not able to roll out a perfect rectangle….mine certainly are not perfect.
Scrape the filling onto a lightly floured surface and knead to shape into a log. Place the filling in the center of your rectangle, fold the side over and seal them on the other side of filling.  Wrap it in plastic and refrigerate until firm enough to slice. Continue rolling until all of your dough and filling is finished.

Slice, Bake and Decorate The Christmas Italian Fig Cookies

Are you ready to make some more decisions?
When it comes to slice and decorate these wonderful cookies, you have a couple of options. You can slice them into logs, horseshoes, large wreaths and the shape of a X. If you are a fan of multi-colored sprinkles, you can glaze the cookies and sprinkle away or keeping things simple just dusting icing sugar over the tops.

How to Store Christmas Italian Fig Cookies to Stay Fresh

Most cookies will stay fresh when stored in an airtight container at room temperature for about three days. After that, it’s best to freeze them.  In addition to having a wonderful flavor, these cookies freeze well and travel wonderfully when properly packed.  If you want the cookies to have a longer shelf life, freeze them before putting them in an airtight container, and they will last up to a month.

Italian Fig Cookies
Prep time
Cook time
Total time

  • For the Dough:
  • 2¾ cup flour
  • 1 Tbsp baking powder
  • 1½ cups powdered sugar
  • ¼ tsp salt
  • 6 Tbsp butter, cold & cubed
  • 2 eggs
  • 2 tsp vanilla
  • 1 Tbsp cold water
  • For the Filling:
  • 12 oz dried figs
  • ¼ cup almonds
  • 3 Tbsp apricot preserves
  • 2 Tbsp orange juice
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 Tbsp milk or water

  • Place all of your dry ingredients in a food processor and pulse the cut-up butter until you get a coarse meal. Add the eggs, vanilla and water and continue to pulse until the dough forms into a ball.

  • Remove the dough from the food processor and knead it a bit on a floured surface. This is where you may need to sprinkle a little extra flour as you go. Form the dough into a ball, put in a bowl, cover and refrigerate.
  • Once your food processor is clean again add the almonds and figs. Pulse until roughly chopped.

  • Add in the apricot preserves and orange juice and mix until finely chopped. It will resemble a thick fig jam. Place in a bowl, wrap it up and refrigerate in order for the flavors to blend.

  • On a lightly floured surface, roll the dough in a rectangle shape, you can decide how big or small to make your fig cookies, it all depends on how big or small you make your rectangles(mine are about 10 inches long and 2-3 inches wide, but I experimented with many sizes and shapes, and encourage you to do the same!).

  • Scrape the filling onto a lightly floured surface and knead to shape into a log. Place the filling in the center of your rectangle, fold the side over and seal them on the other side of filling. Gently roll into a smooth log.

  • Wrap it in plastic and refrigerate until firm enough to slice. Continue rolling until all of your dough and filling is finished.

  • Preheat your oven to 350 degrees.

  • Cut cookie log into 1 inch bite size cookies. Repeat with all the dough. Place the cookies onto a parchment lined baking sheet. They don't grow so you can put them pretty close together.

  • Bake for 14 mins or until just lightly golden. Cool completely.

  • For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough not to be runny, but still easily spreadable.

  • Ice the tops of the cookies and decorate with sprinkles, if desired.

  • Let the icing set completely before storing in an airtight container