Author: admin

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Healthy, quick, and easy Chocolate Waffles w/vegan option. (6-ingredients)

It’s Memorial Day today. A day we remember those who have served, and are currently serving. I know we all like to get together and stuff our faces and play games and stuff…which is fine. That’s why they sacrificed their lives or part of them, so we could have the freedom to do that. Just take a moment out of your day to thank one. Whether it’s someone you know, or someone you meet today!! 

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So I wanted a quick and easy waffle recipe for breakfast this morning…enter google. I found a bunch of healthy recipes but they always seem to include a 1,000-ingredients (Slight exaggeration) “ain’t nobody got time fo dat!” Obviously I had to come up with my own, QUICK recipe, that only takes a few ingredients.

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You can eat this right away or let them cool on a cooling rack to make them crisp-ay!! I was too impatient, and also I like my waffles warm so….yeah.

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Healthy, quick, & Easy Chocolate Waffles! (6-ingredient w/vegan option, Low-Carb)

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Dessert, Main Course, Snack
Cuisine: Chinese
Keyword: Healthy, homemade, Low Carb, Vegan
Servings: 1 person
Author: admin

Ingredients

  • 1 row Lily's Salted Caramel Extra Dark Chocolate Bar (Or 2 tbsp Vegan salted Caramel Chocolate)
  • 1 egg (Or flax egg)
  • 1 tbsp Almond Flour
  • 1 tsp Coconut oil (Melted)
  • 1/4 tsp Baking Powder

Instructions

  • Turn on your waffles iron and spray with coconut oil spray
  • In a small microwavable bowl, melt the chocolate, coconut oil, and Maple syrup.
  • Whisk them together, then whisk in the egg, Almond flour, and Baking Powder.
  • Pour into 2 small waffles iron squares until the green light comes on or however your waffles iron works.
  • I melted peanut butted and drizzled on top! Was SO good, but you can top with literally AnYtHiNg!!

 

 

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Healthy, (Air-fryer) Boston Cream Donuts! (Vegan option)

I’ve been wanting to make donuts for FOREVEEERRRRR, but the baked kind just aren’t as good, and the fried kind are super unhealthy. I could fry them with coconut oil I know, but that would require a lot of coconut oil, and could get pretty expensive. My cousin has an air-fryer and was more than happy to let me use it!!

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This is the pastry cream in the works! It looks much better when it’s done haha! Thick, creamy, and yummay!! It’s nice and quick to make, which is a bonus in my book.

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Now i’m gonna be completely honest with you…my donuts did not rise like they were supposed to. Butttt, there were many reasons why that could be. I used different yeast that’s not instant, I used old wheat flour to roll them out in, which could’ve killed it. I also wasn’t completely sure the warm water was the right temperature. That being said…they still tasted great!!

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I gave you guys a nice, up and close picture of these beauties! No they aren’t picture perfect bakery donuts, but they do in my book.

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They do take some time, but they are worth it!! Just make sure you set aside at least 3 hours for these and read through all the instructions before you dive in. That’s a weakness of mine for sure. Getting halfway through a recipe and realizing I did something wrong.

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Healthy, (AIR-FRYER) Boston Creme Donuts!! (Vegan option)

Prep Time2 hours 15 minutes
Cook Time20 minutes
Total Time2 hours 35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Author: admin

Ingredients

Pastry Cream

  • 1 cup Milk (or Almond Milk)
  • 1/4 cup Spelt flour
  • 2 tsp Pyure (or preferred sweetener)
  • 1 tbsp Lemon juice
  • 1 tsp Pure Vanilla Extract

Dough

  • 1 & 1/4 cup Spelt flour
  • 1 egg (Or flax egg)
  • 2 tsp Wheat gluten (important for airiness)
  • 1 tsp Instant yeast (can use active yeast, just follow instructions)
  • 3 tbsp Coconut oil
  • 2 tsp Pyure (or preferred sweetener)
  • 1/8 tsp Pure Vanilla Extract
  • 1/2 cup Warm water (105F-110F)

Chocolate Glaze

  • 1 cup Moser Roth 85% Chocolate (Vegan Chocolate for vegan option)
  • 1 tsp Coconut oil

Instructions

Pastry Cream

  • Whisk all the pastry ingredients together in a small sauce pan on med-high heat until the mixture becomes thick. Lower the heat toe med-low, whisking for another minute, then remove from heat.
  • Allow to cool for about 10 minutes, then cover with Plastic wrap. Put it right against the top of the cream to keep out air bubbles. Put in the fridge to chill.

The Donut Dough

  • Mix the flour, egg, (or flax egg) wheat gluten, and, yeast in a large mixing bowl.
  • Add the coconut oil, (melted) sweetener, vanilla extract, and warm water. Mix until it becomes a nice dough. If using a food processor, process a minute more. If using a mixing bow, knead on a floured surface for a minute. Cover and put in a warm location to let it rise for 1 hour.
  • After it rises, knead it on a floured surface for another minute. Return to the bowl, cover, and let rise for another 15 minutes.
  • Roll out the dough on a floured surface, leaving it the thickness of your finger. Cut out small circles using a glass with flour on the rim, or a ring to a mason jar. (That's what I used) Cut out as many as you can, then repeat.
  • Put the donuts on cookie sheets with parchment paper, lightly floured, cover, and let rise in a warm spot again for 45-60 minutes.
  • When you have about 5 minutes left, preheat your air-fryer to 360F. Place your donuts in your air-fryer pan or a small pan you have leaving them spaced apart a few inches. Air-fry for 4 minutes, then put them on a cooling rack. Yes they look more like rolls or buns but believe me...they taste BOMB.COM!!
  • Continue the last step until you have air-fried all your donuts.
  • Slice them in half like you would a hamburger bun. Remove your pastry filling from the fridge and spoon about a tablespoon onto each donut, them place the top back on.
  • Place your chocolate and coconut oil in a microwave safe bowl and melt in the microwave in 30 second increments. Don't wanna burn your precious chocolate!! You'll want it runny.
  • Pour over your donuts and place in the fridge to harden the chocolate into a nice shell. Or if you're impatient like me, eat the as soon as you're done covering them all with chocolate.
  • Store in the fridge in an airtight container for up to 2 weeks. Then freeze...if there's any left!!

 

 

 

 

 

 

 

Posted on

Healthy, Homemade Steamed Veggie buns (dumplings)

I saw a recipe for these on Instagram and knew I HAD TO make a healthy version of these!! So, after seeing numerous different posts and recipes…I finally saved one by (@woon.heng) and made it a healthy version!!

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Now these do take some time to make, but they are worth it!! I am gonna tell you some of the mistakes I made so you don’t make the same ones haha! First off, I didn’t taste the fried veggies before putting them in the dough. They weren’t seasoned as much as I would’ve liked, so even though I’m giving a recipe with season amounts, use your own discretion.

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Second, I didn’t use a non-stick pan or skillet. You don’t want them to stick, because when you try to peel them up it might rip the dough. Which is annoying, annnddddd your veggies will fall out too!

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Also, I shoulda added cheese. I was trying to make these vegan too, but honey isn’t vegan. The honey is needed to activate the yeast, and I don’t know if maple syrup would work. So if anybody knows if it does, or there’s another healthy alternative…please let me know!!

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When it came to wrapping them up, I kinda winged it honestly. I looked at the original person’s recipe picture, and tried to copy what it looked like.

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You could probably add it after if you wanted. Sprinkle some parmesan on top, or a slice of sharp cheddar Mmmmm!!

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Healthy Steamed veggie buns (Dumplings)

Rising time30 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Chinese
Keyword: Healthy, homemade
Author: admin

Ingredients

Bun ingredients

  • 1 & 3/4 cup Spelt flour
  • 3 tsp Honey
  • 1 tsp Active dry yeast
  • 1 pinch Salt
  • 2/3 cup Water

Veggie filling

  • 2 Zucchini (Shredded and chopped)
  • 1/2 Carrot (Shredded)
  • 1/2-1 Onion (Slivered)
  • 2 tsp Garlic Powder
  • Salt & Pepper (To taste)
  • 3 tbsp Olive oil (For sauteeing veggies)
  • 1 pinch Majoram (optional)
  • 1/2 cup Sharp Cheddar or Parmesan cheese. (optional but highly recommended)

Instructions

  • Mix all the Bun ingredients in your Kitchen Aid or Ninja if you have a dough blade. (That's what I used)
  • Knead the dough for 4 minutes on a floured surface.
  • Put the dough in a bowl and coat with Olive oil. Cover and let rise for 30 minutes.
  • While the dough is rising, Prepare your veggies. (Shred and Chop)
  • Put your Olive oil in a frying pan and add your veggies, cheese, and spices. Cover to allow them to steam through stirring occasionally.
  • Remove from heat and allow to cool slightly.
  • By this time the dough should be done. Divide the dough into 12-14 equal pieces.
  • Roll each piece into a ball then roll it into a small flat tortilla like piece.
  • Put about a tablespoon of them steamed veggies on the flat dough circle and pull the sides up and pinch together. (There are actual methods, I just winged it. You can too and they'll turn out fine)
  • When you are done filling the buns. Put them in a non-stick pan, or skillet (With the pinched end DOWN) and pour in a half cup of water. Turn the burner on med-low heat and allow to cook until all the water is absorbed into the buns.
  • Remove and enjoy!! These are good leftover too!!

 

 

 

 

 

Posted on

Healthy, Cherry and Peanut butter bars! (Vegan)

Our neighbor gives us a lot of dried fruits, so we have LOTS of  cherries! I wanted to come up with a recipe that uses some of those up, thus this recipe. Now I used dried cherries, but I’m sure you can use fresh cherries too. I’m pretty sure they weren’t sweet cherries either haha!! This dessert is definitely sweet and sour together.

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So if you’re aren’t about that tart, make some Quick, Easy, Keto, Low-Carb Cool Whip (BONUS) I was going to make Coconut cool whip, but that didn’t work out. If you want to keep it vegan, then I’d suggest looking up a recipe for that. It’s super simple to make, even though I always seem to mess it up somehow.

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This is basically a peanut butter and jelly bar, so a pbj for dessert! I personally love peanut butter and jelly sandwiches, and grilled ones are even BETTER!!! SO…here ya go!

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The crust is really good, and I’m happy with how it turned out. My mom is already brainstorming on a chocolate peanut butter version. You can tell where I got my love for the chocolate and peanut butter combo!

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Healthy Pecan Shortbread Cookies

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2 Dozen
Author: admin

Ingredients

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 2 Eggs
  • 1/2 cup Butter (Melted and cooled)
  • 2 tsp Vanilla Extract
  • 2 tbsp Water
  • 1 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 1 cup Pecans (Chopped)

Instructions

  • Preheat the oven to 325F
  • Melt the butter
  • Whisk together all the wet ingredients in a medium bowl.
  • Mix all the dry ingredients in a medium bowl until fully incorporated.
  • Add the wet ingredients to the dry and stir until well combined.
  • Scoop the cookie onto cookie sheets with parchment paper on them. (I used a large cookie scoop)
  • Take a drinking glass and wet the bottom. Flatten the cookie, wetting the bottom in between so the cookies don't stick to it.
  • Bake in the oven for 9 minutes then turn the sheets and bake for another 9 minutes. Or until desired brownness.
  • Store in an airtight container on the counter up to a week...if they last that long. Hehe

 

 

 

 

Posted on

Healthy Shortbread Pecan Cookies!

So, one of my all time favorite cookies, is the pecan Shortbread cookies! They’re in between chewy and crunchy with the perfect crumbly-ness. They’re also one of my dad’s favorite, so I figured I’d try to make a healthy version. Now…I won’t lie and say they taste EXACTLY the same, but they’re still delicious! 

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Now, it will probably help to get the eggs out and let them get to room temperature before you mix the wet ingredients all together. If you don’t, the warm butter may clump up from the cold eggs. You don’t have to let the butter cool completely. (I didn’t…too impatient) Another tip is to whisk constantly as you add the butter to the rest of the wet ingredients.

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I used half spelt, and half almond flour to give it a lighter texture. You’re welcome to try all spelt for more of a crunchy texture. I like the way they turned out with half and half personally.

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You don’t have to flatten the cookies, I’m just not sure they’ll flatten on their own. Feel free to try them not flattened if you want! Let me know how they turn out!! You may even be able to add more water to thin the batter so that they will flatten on their own!

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Of course you know me, I gotta add Chocolate to EvErYtHiNg!!! It’s optional of course, but I dipped half of mine in chocolate. I just melted 2, 85% Moser Roth chocolate bars and dipped away!!

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Healthy Pecan Shortbread Cookies

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2 Dozen
Author: admin

Ingredients

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 2 Eggs
  • 1/2 cup Butter (Melted and cooled)
  • 2 tsp Vanilla Extract
  • 2 tbsp Water
  • 1 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 1 cup Pecans (Chopped)

Instructions

  • Preheat the oven to 325F
  • Melt the butter
  • Whisk together all the wet ingredients in a medium bowl.
  • Mix all the dry ingredients in a medium bowl until fully incorporated.
  • Add the wet ingredients to the dry and stir until well combined.
  • Scoop the cookie onto cookie sheets with parchment paper on them. (I used a large cookie scoop)
  • Take a drinking glass and wet the bottom. Flatten the cookie, wetting the bottom in between so the cookies don't stick to it.
  • Bake in the oven for 9 minutes then turn the sheets and bake for another 9 minutes. Or until desired brownness.
  • Store in an airtight container on the counter up to a week...if they last that long. Hehe

 

 

 

 

 

 

 

Posted on

Chocolate/Cinnamon Chia Bars (Vegan) (8-ingredients)

The other day, I was wanting to make a quick snack to enjoy around the fire. My GO-TO is usually my PBJ Bars, but I wanted to try something different. In one of my recent posts, I made Healthy, Homemade Creamer. I had some of the Cocoa/Cinnamon infused syrup left that needed used up, so thus this recipe was born.

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Now as you already know, if you’ve been following me for ANY amount of time…I…LOVE…CHOCOLATE!!! So, if it has chocolate in it, it’s probably gonna be good. Also, a little secret…it has Peanut butter in it too. Peanut butter and Chocolate are my ALL TIME FAVORITE COMBO!!!

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On top of that delicious combo…it packs a good fiber punch!! Between the rolled oats, craisins, and chia seeds, you’ll have no trouble going to the bathroom. That’s Fo Sho!! Seriously tho…there are so many health benefits in all the ingredients. Peanut butter has protein, maple syrup has magnesium, cocoa (I could almost write a book on the health benefits of that…not even joking. Look it up if ya don’t believe me!)

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If you need a quick and easy snack, that healthy and tastes good…look no further! Only 8-ingredients and you probably have most, if not all of them in your kitchen right now. For real!! Go look, and make these of course. You’ll regret it if you don’t!!

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Healthy, Chocolate/Cinnamon Chia bars (Vegan)

Prep Time5 minutes
Cook Time5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Author: admin

Ingredients

  • 1/2 cup Pure Maple Syrup
  • 1-2 tsp Cocoa Powder (Carob works too)
  • 1 tsp Ground Cinnamon
  • 1/2 cup Natural Peanut butter
  • 1 & 1/3 cup Rolled oats
  • 1/3 cup craisins
  • 1/4 cup chia seeds
  • 1/3 cup Almonds (or nut of choice)

Instructions

  • Pour the maple syrup, cocoa, cinnamon, and peanut butter into a medium saucepan and cook on med/high heat until whisked together.
  • Remove from heat and mix in the rest of the ingredients.
  • Place in the freezer for 10-15 minutes for a good gooey bar! Keep them in longer if you want them firmer.
  • Store in the freezer up to 2 weeks...if they last that long! HAHAHA

 

 

 

Posted on

Strawberry Immune Boosting Drink (Vegan)

With all this sickness going around right now, (Corona and it’s allergy season) I thought it would be a great time to make an immune boosting drink. I got the core ingredients idea from @Earthyandy who I follow on Instagram. Then I tweaked it and, added some ingredients I wanted in there, that also adds a TON more health benefits!!

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So the core ingredients are Turmeric, Ginger, and Lemon. All of which are absolutely LoAdEd with health benefits!! We’ll start with Turmeric which helps with inflammation, digestion, pain, asthma, allergies, tooth decay, boosts your immune system, and protects your skin!! WOW like WHAT A PUNCH!! Moving on to Ginger….it’s also good for pain, digestion, and your heart. Along with that it controls your blood sugar, decreases nausea, fights infection, protects against brain damage, and warms your body!!

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Now for Lemon. It helps with indigestion, constipation, high blood pressure, arthritis, rheumatism, dandruff, nosebleeds, sunburn, wrinkles, blackheads, bee-stings, corns, fever, toothaches, and helps reduce weight!! Like WHAT EVEN?? Just those 3-ingredients alone pack the biggest punch against not only sickness, but way more!!

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Then I preceded to add strawberries, Aloe Vera Gel (not the topical kind, the kind from a Aloe Vera leaf I got and cut open. DO NOT USE THE TOPICAL KIND THAT’S FOR SKIN ONLY!!) Maple Syrup with also has a lot of vitamins and minerals in it including Magnesium, and an orange!! Which as you know holds many benefits of it’s own.

So, not only is this recipe loaded with immune boosting ingredients, but they’re also ingredients that prevent a lot of other issues, and benefit you in so many other ways!! Also…it actually tastes good!! A Fruity and healthy drink is always a win in my book!!

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Immune Boosting Drink (Vegan)

Course: Drinks
Cuisine: Chinese
Keyword: Healthy, homemade, Vegan
Author: admin

Ingredients

  • 4 fresh strawberries
  • 1 Orange (Peeled)
  • 1/2 Lemon (Peeled w/o seeds)
  • 1 tsp Turmeric Powder
  • 1 inch Fresh ginger chunk
  • 1 tbsp Aloe Vera Gel (From the plant NOT the topical kind)
  • 1 tbsp Pure Maple Syrup
  • 1/4 cup water

Instructions

  • Peel your lemon and orange.
  • Add all the ingredients to your blend and blend, blend, blend!!!
  • Strain if you want to. I didn't but if you don't like pulp then for sure strain it.
  • Makes about 1 & 1/2 cups, so I split it into 1/3's with me parents. If you want the whole thing then go for it!!

 

 

 

Posted on

Healthy, Cream Cheese, Apple Cake

My dad recently got a lot of apples, and I was wanting to make something with them. In our house, Macs reign!! While I was typing in recipes using apples in google, one of the options below in the search was, “recipes using apples and cream cheese.” We had half a block of cream cheese that had been open for a while and needed used up. So I clicked on it, and up pops this cream cheese, apple cake that looked MaGnIfIcenT!!!!

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So, you know me…I made it healthy!! I swapped some ingredients, and BOY did it turn out Ahhhhmazing! I’m not saying that just because I made it either. If you wanted the full blown, chock full of sugar, you can find it at this link given. Just type in “Cream cheese, Apple Cake, and it should take you right to it!!

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You can probably use any apple you want. Macs tend to be a softer, more tart apple. They get done faster and have a nice tartness that adds to your dish. Around here, we have apples galore come fall with all the orchards around, and even wild apple trees. Needless to say, we find a lot of things to make with them. From apple sauce, apple butter, and apple pie, to turnovers, cakes, and just plain eating them!! (Fresh off the tree of course)

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Now I used Pecans (Pee-cons) for the topping, but you can use any nut you want. Also for the sweetener in the topping, I used Pure Maple Syrup from a local maker. If you want to purchase some, my friends at Shumake Sugar Shack have a website and make their own!

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Healthy, Cream Cheese, Apple Cake!!

Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 20 servings
Author: admin

Ingredients

Cake

  • 3 Large Macintosh Apples (or preferred apples)
  • 1 tbsp Fresh Lemon Juice (To toss with apples)
  • 4 tbsp Pyure (Or preferred sweetener)
  • 1/2 cup Butter (room temperature)
  • 8 oz. Cream Cheese (1 Package)
  • 2 Eggs (room temperature)
  • 1 tbsp Vanilla Extract
  • 1&1/2 cup Spelt flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt

Cake Topping

  • 1/3 cup Pure Maple Syrup
  • 1 tbsp Ground Cinnamon
  • 1/2 cup Chopped Pecans (Or preferred nut)

Instructions

  • Preheat the oven to 350F. Place the baking rack in the middle of the oven. Greace a 9x13 pyrex dish with coconut oil, or olive oil.
  • Peel, core, and chop the apples. Mix them with the lemon juice in a small bowl, making sure they're well coated.
  • In your food processor or ninja, mix the cream cheese, pyure, butter, and Vanilla extract until smooth.
  • In a medium bowl, combine the Spelt flour, salt, and baking powder until fully mixed. Pour the flour mixture into your processor with the cream cheese mixture, mixing until just combined.
  • Stir in the chopped apples with a spoon.
  • Pour the batter into the prepared 9x13 and level it out.
  • In a small bowl, mix the maple syrup, pecans, and cinnamon until fully mixed. Pour this mixture over the cake a spread it out with your spatula. (It's alright if it doesn't completely cover the while cake.
  • Bake for 50 minutes exactly and take it out of the oven to cool! (This makes the perfect moistness)
  • Store in an airtight container in the fridge for up to a week.

 

 

Posted on

Easy, Healthy, 3-ingredient Brownies (Vegan)

We had a ton of overripe bananas in the freezer, and I was trying to come up with a recipe that was simple, and used up the bananas. So I threw a few ingredients together that I hoped would work together.

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They are more of a fudgy brownie than a chewy one. Probably better if you let them cool off before eating them. Either way they’re good though. You can add more cocoa and peanut butter if you want.

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When you go to check them, the top will seem done. Make sure to keep them in until at least 45 minutes. The toothpick may even come out not completely clean when the time is up, but they’ll be done enough. If you want to keep them in longer, then that’s totally up to you.

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Easy, Vegan, 3-ingredient, fudgy brownies

Prep Time5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 9 servings
Author: admin

Ingredients

  • 4-5 Super ripe bananas
  • 3-4 tbsp Cocoa powder (depending on desired richness)
  • 3-4 tbsp Natural Peanut butter

Instructions

  • Preheat the oven to 350F
  • Blend the bananas in your food processor or blender until smooth.
  • Add the cocoa and peanut butter and blend again until fully incorporated.
  • Pour into a sprayed 8x8 pyrex dish and bake on 350F for 45-55 minutes. The top will look done before they're done. They will be very moist, and fudge like though when done.
  • Store in an airtight container in the fridge for up to a week!

 

 

Posted on

Healthy, Homemade, 4-ingredient, Chocolate/Cinnamon, Creamer (Lowish-Carb, and Vegan)

We just had our yearly maple syrup tour this past weekend. My friends over at Shumake Sugar Shack are part of the tour, and I try to help them when I can. (I liked their website if you wanna buy syrup from them, If not I linked it to amazon too) Every year they come out with a new infused syrup. This year’s was coffee infused. They also have cinnamon, vanilla, and rum infused syrup. My friend, the owner, Jimmy, was trying to think up a new flavor for next year. I said “how about cocoa??” So I figured I’d try it myself and let them try it to see what they think.

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You can use this over pancakes and waffles too, but I figured I’d try it as a homemade creamer. I like cold brew a lot and got little pods that you can use hot or cold. For cold you just pour it over ice and add water, so super easy! I’ll link the brand I got if you want to buy it on Amazon.

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Cold brew in my opinion is smoother and less acidic because it’s not brewed with hot water. It just sits in cold water overnight, up to 48 hours I believe. Don’t quote me on that. Anyways, you can drink it cold or even heat it up. It’s just brewed with cold water, so totally up to you!

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This is a super easy recipe, and wayyy better than all those creamers loaded with sugar from the store! It only takes about 5 minutes to make, and you probably already have all the ingredients on hand right now!! Plus you can even make it vegan it you want to!

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I have always been a black coffee drinker. One reason is, the flavored coffees usually have added sugars. I figured if I could drink it black, then get attached to a certain creamer or amount of sugar.

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Print Recipe

Healthy,Homemade (Chocolate/Cinnamon) Creamer (Low Carb/THM/Keto)(Vegan option)

Cook Time5 minutes
Course: Breakfast, Dessert, Drinks
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM, Vegan
Servings: 1 serving

Ingredients

Chocolate Base

  • 1 cup Pure Maple Syrup
  • 3 tbsp Cocoa powder
  • 1 dash Cinnamon

Creamer

  • 2 tbsp Heavy Cream (Coconut milk for Vegan option)

Instructions

  • In a small saucepan, whisk the maple syrup, cocoa, and cinnamon together.
  • Cook on med/high heat until heated through.
  • Mix the heavy cream, or coconut milk with 1-2 tbsp of the chocolate cinnamon base.
  • Pour into your coffee, hot or cold, and enjoy! Store in the fridge for up to 2 weeks.

 

 

 

 

 

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