Category Archives: chocolate

Easy Chocolate Brownies, Low-Carb & Gluten Free – Kim’s Club

I had bought some very good 100% chocolate to experiment with and saw that there was an easy brownie recipe on the wrapper.  It was no problem adapting it for low-carb so I gave it a go.  Pretty nice results so I shall share it with you!

I used Willie’s Cacao 100% Javan dark chocolate on my first batch, and a sugar-free dark chocolate sweetened with stevia on my second batch.  They were both good, the sweetened bar batch was a bit less intense, so a matter of choice really.  The stats are for the 100% Willie’s.  Do you love that name!?

brownies

brownies2

Easy Chocolate Brownies, Low-Carb & Gluten Free - Kim's Club
A very dark, rich brownie. Easy, peasy!
Author:
Recipe type: Dessert
Serves: 36
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 180g/6.5oz chopped dark chocolate, preferably sugar-free ** see notes
  • 90g/3oz salted butter
  • 180g/6.5oz sugar substitute such as Swerve, Natvia, Truvia or Sukrin: boost with Stevia drops
  • 4 eggs
  • (You may also add walnuts if you wish, my stats are without)
Instructions
  1. Preheat oven to 325F, 170C, Gas Mark 3. Prepare a 24cm/9in square pan by greasing and lining with baking parchment.
  2. Melt the chocolate and butter together and set aside to cool a bit.
  3. Whisk eggs and sugar substitute until light and creamy.
  4. Fold in chocolate mixture.
  5. Spoon into pan and bake approx. 20m or until a toothpick inserted in centre comes out with some crumbs but not clean (don't overcook). It will look brown on the edges and a bit puffed but will sink.
  6. Cool completely. Cut into 36 squares (six on each side)
Notes
**(Cavalier or Torras which are sweetened with Stevia, Chocoperfection, Bakers or Hershey's baking - I used Willie's Cacao 100% Javan) You could also use Lindt high percentage dark chocolate but stats will vary...
Nutrition Information
Serving size: 1 Calories: 56 Fat: 6g Carbohydrates: 1g Protein: 1g

 

Light Chocolate Mousse Pie – Easy! Low-Carb – Kim’s Club

I was going to try for an `”Impossible” chocolate pie after the success of my coconut custard pie.  So that is NOT what I ended up with.  However, I did end up with a light, chocolatey, mousse-like pie, that I think is worthy of throwing out there for you all.  So here – try it!

chocolate pie

 

Light Chocolate Mousee Pie - Low-Carb
Easy chocolate custard pie - rich and delicious and only 250kcal per large slice.
Author:
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3.5oz/100g dark chocolate, sugar free - melted. (You can use Torras or Cavalier Stevia sweetened, or Chocoperfection OR unsweetened chocolate but you would need to increase sweetener)
  • ½ cup/50g, Ground Almonds (almond flour)
  • 2 heaped Tbsp (20gm), Coconut Flour
  • 3tbsp/30g Unsweetened Cocoa Powder
  • ½cup/100g Swerve, Natvia, Truvia or Sukrin (or sweetener of choice to taste) Paleo use maple syrup or honey to taste - stats will change.
  • 2 cups/450ml, Unsweetened Almond Milk
  • 4 medium, Eggs
  • 2tbsp/28g butter, softened
  • 1 tbsp, Vanilla Extract
  • ¼ tsp, Salt
Instructions
  1. Preheat oven to Gas Mark 3, 160C, 325F. Grease an 8inch pie pan.
  2. Warm the almond milk with the butter, add the melted chocolate and blend well. Add the rest of the ingredients and blend on high until very smooth. Pour into prepared pan and bake for about 1hr or until knife comes clean. Pie will puff up a bit and then sink. Fan assisted oven may require shorter time, my oven took 1hr 10m so keep an eye on it.
  3. Chill very well before serving.
Nutrition Information
Serving size:  Calories: 250 Fat: 14g Carbohydrates: 2g Fibre: 4g Protein: 4g

chocolate pie ice creamChocolate pie - unbaked

chocolate pie, baked

Chocolate “Ice Cream” Dairy free & Low Carb – Kim’s Club

Chocolate Ice Cream KimsClub

I really LOVE ice cream!  But it doesn’t love me……sob…..

Not only do I not eat sugar but I am also lactose intolerant.  There are very good lactose free ice creams on the market but not sugar-free, lactose-free, low-carb.  IS that asking too much??

So I invested in a good ice cream maker and have been experimenting.  This is a lovely chocolate concoction that is scoopable.  Most low-carb ice cream type recipes need softening before serving.  The brandy in this really helps keep it from setting rock-hard.  The glycerine, salt and xanthan gum help as well, but if you omit the brandy I think you will find that it will still need a bit of time to soften.  You can substitute other alcohols – vodka will be more subtle, rum more pronounced.

NOTE: I HAVE JUST MADE THIS RECIPE WITH NO ALCOHOL AND INCREASED SALT TO 1/2TSP.  IT IS STILL SCOOPABLE!! YAY!

Now for a note about the eggs – yes, I know, raw eggs.  Many of you will recoil at the thought!  In the UK we have ‘Lions Mark’ eggs.  These eggs have been inoculated against salmonella.  In the States you have pasteurised.  Using raw eggs makes for a nice texture and an easy recipe.  I have never had a health issue with them. If you REALLY want to try this recipe but don’t want to use raw eggs than I would advise you make a custard by combining the coconut cream, almond milk and 3 yolks and gently cooking over a low heat stirring constantly until thickened.  Cool completely before using.  I don’t know if this will affect the ‘scoopable’ texture.  If you try it, please let me know!

If you are pregnant, then move along – there is nothing to see here.  Seriously, alcohol and raw eggs, even these eggs, will not be good for you.  Find another recipe, OR see above.  Omit the alcohol and make a custard.  Come back after the happy event!

Chocolate "Ice Cream" Dairy free & Low Carb - Kim's Club
A scoopable, dairy free, sugar free, grown-up kind of chocolate iced dessert.
Author:
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 320ml/11oz Coconut Cream (I use Waitrose organic, or you can chill coconut milk and skim the cream off the top)
  • 115ml/4oz Unsweetened Almond Milk
  • 2 Fresh whole eggs (Pasteurised or Lion's Mark)
  • 38ml/1.3oz Food grade glycerine
  • 30ml/1oz Brandy (Optional - see notes in blog above)
  • 1tsp Vanilla
  • ½ tsp salt (I use Himalayan pink salt-you can reduce this to ¼tsp but it might set harder)
  • 2.5g/2tbsp Unsweetened Cocoa Powder (I use Green & Blacks)
  • ½tsp Xanthan Gum
  • ⅓C/50g Sukrin Icing (powdered erythritol)
  • 5 drops Liquid stevia or sucralose (or to taste)
Instructions
  1. Combine all ingredients in a blender or deep jug or bowl and blend well. I use a stick blender but you can use a hand mixer/electric whisk. Chill.
  2. Place in ice cream maker and churn until thick and soft freeze state. Put into a freezer container, freeze for several hours and enjoy! Will keep fine for a couple of weeks.
Notes
See blog above if you don't want to use raw eggs. Omitting the alcohol will result in a much firmer dessert.
Nutrition Information
Serving size: 2 scoops ½ cup Calories: 166 Fat: 13g Carbohydrates: 3.7g (2.7net) Fibre: 1g Protein: 3g

 

Dairy free Low Carb Vanilla “Ice Cream” with Hot Fudge – Kim’s Club

ICE CREAM SUNDAE - LC KIMS CLUB

I have updated this recipe – quicker, yummier, more scoopable and lower in calories!

My favourite dessert has always been a hot fudge sundae.  When I was a kid, my idea of heaven was to be taken to a cafe by my Dad and have a hot fudge sundae – no nuts! (I know, I have always been a purist with my sundaes!).

Years passed and as I grew older I developed lactose intolerance. (Heavy sigh….).  For a long time it was impossible to find dairy free ‘ice cream’ – then the soy stuff came out and it just wasn’t the same.

More years passed and I learned that sugar was doing me more harm than good, so even the lactose free ‘ice creams’ which were now improving, were no longer on the menu, never mind the fudge sauce!

So finally I started a quest to develop a decent dairy free, sugar free hot fudge sundae!  And here is my vanilla – with fudge sauce!  Quite tasty indeed.

This dairy free, coconut cream based ice cream is a revelation!  Move over, Haagen Daz!  It doesn’t taste too strongly of coconut, and go ahead and add extra vanilla if you wish (or, indeed, other flavours!).  It is such an easy recipe and scoopable!  Whoah!

For strict paleo people, you may want to skip the xanthan gum and glycerine, and substitute maple syrup or honey for sweetener which will help keep the concoction from being too hard.

I recommend using an ice cream machine for this – see notes.

The Fudge sauce recipe is in the notes – with the nutritional breakdown.

(P.S. If you would like some additional help with your weight-loss journey, check my weight-loss plans with shopping lists and stall breakers – x)

Dairy free Vanilla "Ice Cream" with Hot Fudge - Kim's Club
Dairy free and sugar free low-carb frozen dessert
Author:
Recipe type: Dessert "Ice Cream"
Serves: 5
Prep time: 
Total time: 
Ingredients
  • 1 cup/ 250ml unsweetened almond milk
  • 2 whole eggs (pasteurised or Lion's Mark - free from salmonella)
  • ½ cup of Swerve or Natvia, or Sukrin powdered (plus Stevia drops to taste if desired)
  • 1 tsp vanilla
  • 10 oz/320ml coconut cream (2 small cans, or if you can't get them measure out the cream from the top of a tin of coconut milk/can also use a 250ml carton, still works)
  • ¼ tsp salt
  • 1 tbsp xanthan gum
  • Glycerin, food grade 38ml/1.5oz (this doesn't have to be exact, a bit more is fine)
Instructions
  1. Simply blend all the ingredients together with a stick blender or in a food processor.
  2. Churn in an ice cream machine until the paddles have difficult turning. Superb eating straight away or pack into an airtight freezer container and freeze. Let soften slightly before serving. This should be scoopable!
Notes
I recommend an ice cream machine. You can try without, it involves feeezing and removing every 20-30 minutes to beat out the ice crystals until firm.

If you try this, let me know how it works for you!

For the Hot Fudge:
1 cup/250 ml unsweetened almond milk
3oz/80g sugar-free chocolate (I use Cavalier Stevia sweetened dark chocolate, you can also use Chocoperfection or a high content chocolate such as Lindt 80-90% but values will need adjusting)
2 tbsp butter, ghee or cooconut oil (I use butter)
1 tsp vanilla

To make the fudge sauce:
Heat the almond milk until hot but not simmering, place in a jar with tight lid along with the rest of the ingredients and shake until the chocolate is melted and everything is combined. I like to add some sweetener at this point - I have a sweet tooth! Optional but you may sweeten it up to taste with your favourite. I recommend liquid Stevia or Sucralose and powdered erythritol for a smooth finish.
Fudge sauce makes 10 servings of about 2 tbsp each: 59kcal 5g fat 2g carb (<1net) 1g protein

See below for ice cream stats..
Nutrition Information
Serving size:  Calories: 130 Fat: 13g Carbohydrates: 1g Protein: 5g

I have now added an online shop for the UK folk – check it out, in the links down the right side of the page (near the top).  This is an affiliate program and by using my shop (which costs no more to you) I will earn a small amount to help pay for my ingredients and experiments. Thank you!

Low-Carb Chocolate Chip Cookies – Kim’s Club

Well, it was inevitable that I would start to crave chocolate chip cookies at some point and that moment came 2 weeks ago!  My 10 year old niece came to stay and I wanted to treat her also – but in a healthy way – so I made 3 batches of these cookies with different almond flours and we devoured them all!  I hope you give them a go yourself and enjoy them as much as we did!Low-Carb Chocolate chip cookies

5.0 from 1 reviews
Low-Carb Chocolate Chip Cookies - Kim's Club
Almond flour based chocolate chip cookies
Author:
Recipe type: Dessert/Snack
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Vanilla Extract, 1tsp 4g
  • Butter - Unsalted and softened, ½ cup 100g
  • Sukrin - Gold, ½ cup 65 gr.
  • Truvia - Natural Sweetener, 1tbsp 5g
  • 1 egg
  • Salt, ¼tsp
  • Almond Flour, or ground almonds,1 cup 100g
  • Whey, 20 g
  • Baking Powder, 1 tsp
  • Cavalier - Dark Chocolate Sweetened W Stevia, 1 bar - or Chocoperfection or chocolate of your choice, chopped.
Instructions
  1. Preheat oven to 350f, 190C, Gas mark 4 and line a baking sheet with baking parchment. Combine the butter and sweeteners and mix well (I use a hand mixer/electric whisk). Add vanilla and egg and mix well. Add remaining ingredients - leaving the chocolate bits till last. Drop by spoonfuls onto baking sheet. Bake about 9 minutes or until golden brown at the edges. Cool completely.
Notes
I tried these with a variety of almond flours & ground almonds and it works with all of them. With ground almonds they will spread more, and with reduced fat almond flour they need to be pressed down with a fork. But all of them were delicious! These stats are for bog standard almond flour and sugar free chocolate.
Nutrition Information
Serving size: 1 cookie Calories: 166 Fat: 15g Carbohydrates: 4g (3net) Fibre: 1g Protein: 4g

 

Low Carb Chocolate Fudge Cake Squares – Kim’s Club

This recipe uses coconut flour so is ideal for those with nut allergies.  Also, I use a lactose free yogurt and gluten free baking powder.  If you are paleo, feel free to substitute coconut yogurt for the greek yogurt – I use a brand called COYO – and coconut sugar instead of Truvia.

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Low Carb Chocolate Fudge Cake Squares - Kim's Club
Coconut flour based chocolatey squares with a fudgey topping.
Author:
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup/60g Coconut Flour
  • 1 tbsp/5g Cocoa Powder (unsweetened)
  • ¼ tsp salt
  • ¼ cup/90g Truvia or Swerve
  • 1 tsp Gluten Free Baking Powder
  • ½ cup/120g Greek Yogurt
  • 1 tsp Vanilla
  • 3 Eggs
  • TOPPING:
  • 150g/5oz Sugar-free dark chocolate (I use Cavalier Stevia sweetened dark chocolate)
  • 1 tbsp butter
  • 1tbsp hot water
  • Optional: Liquid Stevia or Sucralose drops to boost sweetness
Instructions
  1. Preheat oven to Gas 5, 190C, 375F. Grease and base line with baking parchment an 8"x8" square pan. Mix all the dry ingredients in a good size bowl. In a separate bowl mix all the wet ingredients, add to dry and mix well. Pour into prepared pan and bake for about 40 minutes or until a toothpick comes out clean.
  2. Prepare topping: In the top of a double boiler, or carefully in a microwave, melt the chocolate, and butter. Mix well and add the hot water plus sweetener if using stirring well. Pour over the cooked cake and cool, then refrigerate until cold. Cut into 16 squares.
Nutrition Information
Serving size: 1 square Calories: 79 Fat: 5.4g Carbohydrates: 2.55g (1.05g net) Fibre: 1.5g Protein: 2.8g

2014-07-07 08.30.31

Low Carb Chocolate Cream-Cheese Brownies – Kim’s Club

chocolate cream cheese brownies bestOne of my all time favourite treats so I just HAD to adapt them for low-carb!  A note to you paleo-people:  You can replace the cream cheese with thick coconut cream, OR if you can get it, coconut yogurt such as Co-yo. And use coconut oil or ghee instead of butter.   These are so good I don’t want ANYONE to miss out!

Low Carb Chocolate Cream-Cheese Brownies - Kim's Club
Luscious, squidgy, crusty brownies with a swirl of sweet and salty cream cheese
Author:
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 125g/4.5 oz Stevia sweetened Cavalier plain chocolate (or other sugar free dark chocolate)
  • 1 tsp vanilla
  • 125g/1 stick unsalted butter, softened
  • 125g/1 cup Truvia or Erythritol (Sukrin granular)
  • 6 drops of liquid Stevia (you may need a bit more if using plain, unsweetened baking chocolate, I use about 12 drops in that case)
  • 4 eggs (3 separated)
  • 50gm/1/2 cup ground almonds
  • pinch of salt
  • 200g/7oz cream cheese
  • 65g/1/2 cup Sukrin icing (or other powdered Erythritol)
Instructions
  1. Preheat oven to 180c Gas mark 4 350f
  2. Grease and baseline with baking parchment a 20.5cm (8in) square pan.
  3. Melt chocolate in a bowl over pan of simmering water. Let cool slightly. Add vanilla.
  4. Beat 3 egg whites with salt to form soft peaks.
  5. Beat butter and sugar substitute until light and fluffy, beat in 3 egg yolks until smooth and creamy. Stir in chocolate mixture and ground almonds. Stir in a spoonful of egg whites to loosen mixture.
  6. Fold in remaining egg whites carefully and pour into prepared tin.
  7. Mix cream cheese with 1 egg and powdered erythritol (Sukrin icing - see links)
  8. Bake for about 45-50 minutes until puffed, golden around the edges and dry to the touch. Cool completely before cutting into 16 squares.
Nutrition Information
Serving size: 1 square Calories: 196 Fat: 17.88g Carbohydrates: 2 Fibre: 3g (depending on chocolate)

cream cheese brownies

Low Carb Mini Chocolate Cakes – Kim’s Club

Low Carb Mini Chocolate Cakes - Kim's Club
Little bites of chocolatey yumminess....
Author:
Recipe type: Dessert, Treats
Serves: 18
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Almond Flour 50g/2oz
  • Coconut Flour 25g/1oz
  • Cocoa Powder 1tbsp
  • Erythritol 50g/2oz*
  • Liquid Stevia 5 drops
  • Salt ¼ tsp
  • 3 eggs
  • Almond Milk Unsweetened 150ml/5.5oz
  • Vanilla Extract ¼ tsp
  • Baking Powder ½tsp
  • Plain Yogurt (Can substitute plain coconut yogurt such as Co-Yo) 1tbsp
  • TOPPING:
  • Stevia Sweetened Dark Chocolate (or 80% chocolate)** 100g/4oz
  • Butter 1tbsp
  • Liquid Stevia or Sucralose 5 drops
Instructions
  1. Preheat oven to Gas Mark 5, 190C, 375F. Grease a mini muffin pan well (recipe makes about 18 so you may need 2 batches). In a bowl mix the flours with the cocoa, erythritol, salt & baking powder. In a jug mix the eggs, 5 drops liquid stevia, almond milk, vanilla and yogurt. Add to dry ingredients and mix well. Fill muffin cups two-thirds full and back for about 10 minutes or until the tops are dry and springy. (Alternatively use a regular size muffin tin - makes about 12, adjust nutrition accordingly and bake 12-15m).
  2. While the muffins are baking, prepare the topping: gently melt the chocolate with the butter, add 5 drops of stevia and mix well. When muffins are done and cooled to room temp, remove from tin and glaze with chocolate. Refrigerate until set. To make chocolate leaves, melt a bit of plain chocolate and with a pastry brush carefully paint the chocolate onto the shiny side of a rose leaf. Freeze until firm, then gently peel the leaf from the chocolate. Push into the muffin while topping is still soft. I store these in a ziplock bag in the fridge.
Notes
*Erythritol may be substituted with Swerve, omit the stevia (or sucralose) drops from the batter.
**If 80% chocolate is used increase calorie count to 65 per cake. Other nutrition is 2g carbs, 2g fiber, (0 net carbs) 5g fat, 2g protein.
Nutrition Information
Serving size: 1 Calories: 60 ** Fat: 4g Carbohydrates: 3g (0net) Fibre: 3g Protein: 3g

mini chocolate cakes

Low-Carb Chocolate Cheesecake – Kim’s Club

I decided to make this to bring to a dinner party last night.  It was very good, if I say so myself!  I used to CRAVE chocolate cheesecake – craving sorted!  Now I must try again on a plain cheeesecake (which I RUINED on my last attempt, but it tasted great!). Being a good guest I left the last two pieces for the hostess but, oh, did I ever want to take it home and have a private midnight fridge raid!  (Have I mentioned how greedy I am?) This isn’t difficult to make and the crust was very much like a graham cracker or cookie crumb crust.  I’m lactose intolerant so I use a brand in the UK called LactoFree for my cream and cream cheese but regular products will work fine.  Please see notes regarding sweeteners and chocolate.  This really is much easier than it seems!

5.0 from 1 reviews
Low-Carb Chocolate Cheesecake - Kim's Club
Chocolate cheesecake with a buttery sweet almond base - low-carb, sugar and grain free!
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the crust:
  • 145g/1¼ cups Ground almonds (see UK link on right side of page)
  • 50g/4tbsp/half-stick Butter, melted (I prefer salted butter for the crust)
  • 25g/1/4 cup *Sukrin Melis Icing (see UK link on right side of page)
  • 25g/1/4 cup *Sukrin Gold (see UK link on right side of page)
  • For the filling:
  • 100ml/31/2oz Whipping cream, whipped (I use LactoFree cream, Ocado)
  • 400g/2pkgs Cream cheese (I use LactoFree cream, Ocado)
  • 3 Eggs
  • 2tbsp Unsweetened cocoa powder (I use Green & Blacks)
  • 1 tsp Vanilla
  • ⅛ tsp salt
  • 155g/1 cup *Sukrin granular (see UK link on right side of page)
  • For the topping:
  • 42g/1½oz **Stevia sweetened dark chocolate (see UK link on right side of page)
  • 2tbsp cream or coconut cream
  • 4 drops of liquid Stevia (see UK link on right side of page)
  • ¼tsp vanilla
  • pinch of salt
Instructions
  1. Preheat oven to Gas mark 6, 190C, 375F. Prepare a loose bottomed 7in cake tin by greasing and lining with baking parchment, bottom and sides. In a processor, or by hand mix the ground almonds, Sukrin*, and melted butter. Press the almond mixture evenly into the base of the tin and a bit up the sides. Place on a baking sheet and bake for 12 minutes until the edges are golden.
  2. Remove from oven and set aside. Reduce temp to Gas mark 4, 180C, 350F.
  3. With electric whisk, combine whipped cream with cocoa powder, then add Sukrin, cream cheese, vanilla, salt and eggs. Whisk well and pour into prepared pan.
  4. Return to oven for approx. 1/1/2 hrs or until the edges look set, the top is dry but the middle has a slight wobble. Remove and cool to room temp. Slide the base out of the tin. (I usually push down carefully over a tin or jar - leave the cake on the base to serve). Melt the chocolate with the cream, vanilla and salt either over simmering water or carefully in the microwave (I use the microwave for 50sec). Stir well to combine and drizzle over the cake. Refrigerate for at least 3 hours before cutting.
Notes
*Granulated Erythritol or Swerve may be used in place of all the Sukrin products.
**Any very dark chocolate, unsweetened chocolate or Chocoperfection may be used but adjust sweetening to taste and nutritional stats.
Nutrition Information
Serving size:  Calories: 393 Fat: 37g Carbohydrates: 4.8g (2.8 net) Fibre: 2g Protein: 10.2g

Low-Carb Chocolate Cheesecake-Kim's Clubchocolate cheesecake slice

Low Carb Mini Coconut Cakes – Kim’s Club

Mini Coconut Cakes - Kim's Club
Lovely mini coconut cakes with a chocolate topping
Author:
Recipe type: Desserts/snacks
Serves: 18
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 35g/1/4 cup coconut flour
  • 20g/2 tbsp ground almonds
  • 35g/1/4 cup desiccated coconut
  • 1tbsp Truvia/Stevia*
  • 2tbsp Sukrin or other erythritol granular*
  • ⅛ tsp salt
  • ¼tsp baking powder
  • 10g/1tbsp melted coconut oil
  • 65g/1/4cup greek yogurt
  • 2 eggs
  • ½tsp coconut flavouring
  • 30g Cavalier Stevia sweetened dark chocolateor other sugar-free or low-sugar dark chocolate.
Instructions
  1. Preheat oven to gas mark 5-375F-190C.
  2. Mix dry ingredients in a bowl. In a separate bowl mix the wet ingredients. Combine well. Spoon into a mini doughnut pan that has been greased well with coconut oil. (Alternatively use a mini muffin pan). Bake 8-10 minutes until puffed and golden. Cool completely before removing. Melt chocolate in microwave or bain-marie. Drizzle chocolate over upside down cakes (nicer presentation!) Pop into freezer a few minutes to set chocolate.
Notes
Stats based on using the mini doughnut pan (from Amazon - I love it! Looks pretty, easy portion control and cooks quickly) - if using mini muffin pan you will make fewer.

*You may substitute 4 tbsp of Swerve for the sweeteners, or add 4 drops of liquid Stevia instead of the Truvia/Stevia. Ifyou are in the uk there are links for buying on the right side of the page. In the USA try Amazon for Swerve.
Nutrition Information
Serving size: 1 Calories: 44 Fat: 4g Carbohydrates: .76g (.4net) Sugar: 0 Fibre: .35 Protein: 1.24

doughnut pan coconut cakes 3