Tag: dessert

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Healthy, Homemade(ish) Dairy Queen Ice Cream Cake!!! (Keto, Low-Carb)

My mom’s birthday was on St. Patrick’s Day, and my dad usually gets her a Dairy Queen Ice Cream Cake to celebrate. This year, my mom asked me to make one for her…so I did, mostly. Haha

First I made the cookie crumble a few days ahead of time, because I knew I’d be busy the day of my mom’s birthday, and not have much time to throw together. I just mixed up the ingredients, and threw it in the freezer until I was ready to layer it all together.

Next came the fudge sauce. I found a recipe from Healthy Sweet Eats page that’s keto, and tastes amazing!!

Yes I cheated. I was going to try to make the ice cream, but I didn’t have the time, and wanted to make sure I got it right. This carb smart ice cream, tastes good, and is definitely cheaper than making it.

Next came the layering. You’re supposed to let each layer freeze 2-3 hours before adding another one. I didn’t have the time for that, so it was extremely melting.

So I would definitely recommend freezing each layer for 2-3 hours before adding another one.

I didn’t bake the cookie crumbles, I just froze them. If you wanted to, to make them crunchy, you could bake them if you wish.

In between adding layers, I made the homemade cool whip. It’s super simple, and tastes better than store bought. Plus, it’s actually healthy.

That got messy haha!! I think I didn’t mix it enough to firm up enough. Or maybe it just wasn’t in the freezer long enough to firm up enough after putting it on the cake.

I know the lighting is bad on this one, but I wanted to show all the layers!!

There’s my Mama with her cake!!

As always, feel free to share, comment, leave tips/tricks, pin, follow, and don’t forget to SubScribadibe!! Find me on Instagram (Ac_unit18) and Pinterest (Amy Croasmun) I love hearing from you all, and thank you for all the likes!!

 

Print Recipe

Healthy, Homemade-ish Dairy Queen Ice Cream Cake (Keto/Low-Carb)

Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cupcakes, Dairy Queen Cake, dessert, Healthy, homemade, Ice cream, ice cream cake, keto, Low Carb, THM
Servings: 12 people
Author: admin

Ingredients

Ice Cream Layers

  • 1 quart Carb Smart Vanilla Ice Cream
  • 1 quart Carb Smart Chocolate Ice Cream

Cookie Crumbles

  • 1 cup Almond Flour
  • 1 cup Cocoa Powder
  • 2-3 tbsp Pyure (or preferred low-calorie sweetener)
  • 1/4-1/3 cup Water (Add slowly as needed)

Hot Fudge Recipe (Courtesy of Healthy Sweet Eats)

  • 3/4 cup Heavy Whipping Cream
  • 10 tbsp Cocoa Powder (Sifted)
  • 1/3 cup Swerve Brown Sugar
  • 1 oz. Dark Chocolate (I used Moser Roth 85%)
  • 1 tbsp Unsalted Butter
  • 1 pinch Salt

Homemade Cool Whip

  • 3 cups Heavt Whipping Cream
  • 1/4 cup Pyure (Blended to powder)
  • 2 tsp Vanilla Extract

Instructions

  • Place your large bowl, and beaters into the freezer. This helps the cool whips to firm up faster.
  • In a 9 or 10 inch springform pan, layer the quart of chocolate ice cream, and put in the freezer for 2-3 hours.

Making the Cookie Crumble

  • While that's firming up, you can make the cookie crumbles.
  • Stir the Almond flour, cocoa powder, and pyure until well mixed. Slowly add water until you have crumbles. Don't add too much water, or it will become paste. Place in an airtight container, then into the freezer.

Making the Hot Fudge Sauce

  • Next we make the fudge! (HEADS UP!!!) I doubled the batch, so DOUBLE EVERYTHING!!!) Unless you aren't that into fudge. But who isn't??
  • In a medium saucepan, add all the ingredients, and stir on medium/low heat. When everything is fully melted, mixed in, and get's thick (It thickens quickly) turn off the heat. Allow to cool, then pour into a container, and place in the fridge.
  • Once the chocolate late is firm, take it out of the freezer, and pour on the fudge layer. You may need to heat it up a little so its pourable. Use 30 seconds increments, just enough so its spreadable. Pour the cookie crumbles on top, and place back in the freezer for another 2-3 hours.

Making the Cool Whip

  • Now you can make the cool whip!!
  • Take the bowl, and beaters out of the freezer. Pour in the heavy whipping cream, vanilla extract, and pyure.
  • Mix with your kitchen aid, or hand mixer until stiff peaks form. (When you stop the mixer, and pull the beaters up, they should keep their form.)
  • Then place in the fridge until ready to use!
  • Once the fudge/cookie layer is firm, remove from the freezer, and add the vanilla ice cream layer. Place back in the freezer for 2-3 hours to firm up!
  • Once that layer is firm, remove from the freezer, and ice with the cool whip!
  • Return it to the freezer for another 2-3 hours, or until firm. Trust me, it melts quickly when you don't allow each layer to freeze. It can be done, but its messy.
  • Remove from the freezer, and Enjoy!! It was a huge hit with my family, and I hope it is with yours as well! It certainly doesn't taste healthy either!

 

 

 

 

 

 

 

 

 

 

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Healthy Pumpkin Spice Fudge! (Keto, THM, Low-Carb) 4-ingredient’s

My cousin suggested I make a pumpkin fudge…so I did!

I said in my recipe to mix them all together, but as you can see…I mixed them all separately. It really shouldn’t matter either way, I think I was just contemplating doing a swirl pattern but didn’t.

You may even want to mix the dry ingredients together first as well. Make sure you get the pumpkin pie spice all mixed in real good!!

Like I always say, feel free to reach out!! Find me on Instagram (@Ac-unit) Or Pinterest (Amy Croasmun) You can comment here, Like, subscribadibe, Pin, leave tips, tricks, or recipe suggestions!!

 

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Healthy Pumpkin Spice Fudge (Keto, THM, Low-Carb)

Prep Time5 minutes
Cool time1 hour
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, dessert, fudge, Healthy, homemade, keto, Low Carb, THM
Author: admin

Ingredients

  • 11 oz. Lily's White Chocolate Baking Chips
  • 1 Lily's Milk Chocolate Bar
  • 1 tsp Pumpkin Pie Spice
  • 1-2 tbsp No Sugar Added Peanut Butter
  • 1 tbsp Coconut Oil
  • 1 Scoop 1st Phorm Level-1 Pumpkin Spice Protein Powder

Instructions

  • In a medium bowl, put the white chocolate, milk chocolate bar, peanut butter, and coconut oil.
  • Microwave in 30 seconds increments, stirring each time until completely melted.
  • If it's too hot, let cool for 5 minutes. (The protein powder may clump if it's too hot.
  • Mix in the pumpkin pie spice, and the Pumpkin Spice Latte Protein powder. You may need to use a whisk .
  • Pour into a 9x13 with parchment paper in it. Place in the fridge for an hour, or until set.
  • Store in the fridge, or freezer in an airtight container. Enjoy!!
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Healthy, Mint Chocolate, Protein Cupcakes! (Low-Carb, THM, Keto)

Who doesn’t love a good chocolate, mint dessert?? I actually know a lot of people who don’t, and they’re mostly guys. It must  be an actual scientific thing, because there’s only like 2 guys I know that like mint. Anyways, if you guys have been following along with my blog, or my Instagram, you would have seen that I’ve been using 1st Phorm’s chocolate mint protein powder. So, I’ve been trying it in different recipes to be creative with how I get my protein in, and to also make quick convenient snacks for on the go.

These are super quick and easy to make! It just takes a box mix, and some protein powder!

My mom found the simple mills cake mixes at a discount store near us. They’re made with only clean ingredients.

Always, feel free to leave tips, tricks, recipe ideas, comments or whatever!! Either on here, Pinterest (Amy Croasmun) or Instagram (ac_unit18) Be sure to Subscribeadibe!!!

 

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Healthy, Chocolate Mint, Protein Cupcakes! (Low-Carb, THM, Keto)

Prep Time5 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: breakfast, chocolate, cupcakes, dessert, Healthy, keto, Low Carb, THM
Servings: 12 Cupcakes
Author: admin

Ingredients

  • 1 Simple Mills Chocolate and muffin and cake mix
  • 1/3 cup Unsweetened Applesauce (In place of oil)
  • 3 Eggs
  • 1 tbsp Pure Vanilla Extract
  • 2/3-1 cup Water
  • 2 Scoops Chocolate Mint Protein Powder (I used 1st Phorm's)

Instructions

  • Follow the directions on the box, and add the protein powder with the batter.
  • Bake for instructed amount of time. I would do less just because you are adding more dry ingredients.
  • If you up the water, you could probably do the regular amount. Just check with a toothpick in the middle until it reaches the desired doneness!
  • Store in an airtight container in the fridge for up to 2 weeks, or in the freezer up to 6 months.

 

 

 

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Healthy, Orange Cream Klondike Bars!! (Keto, THM, Low-Carb)

Well, super annoyed right now, because I already typed my blog post out, and then somehow I deleted it all when I was trying to type my usual finish. AnYwAyS…my dad really likes orange, and orange cream flavored stuff. So, I decided to try orange cream klondike bars!

Always be sure you trust the oil company you use 100%, especially if ingesting  the oils. Although you’re ingesting them even if you breathe them in, or apply them topically. I use Young Living, and I trust their company!

This time, I decided to cover half of that bars with white chocolate, to see if that went with the orange cream flavor better than regular chocolate. Personally, you will never top dark chocolate for me, and I’m not personally a fan of white chocolate. Hey, to each their own aye??

As I always say, pin, like, share, subscribadibe, comment, make requests, leave tips…you name it!! I love hearing from you guys!! Find me on Pinterest (Amy Croasmun) and Instagram (Ac_unit18)

 

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Healthy, Chocolate Chip, Mint Klondike Bars!! (Low-Carb)

Prep Time10 minutes
Cook Time5 minutes
Chill time4 hours
Total Time4 hours 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chip, chocolate, dessert, Healthy, homemade, keto, Low Carb, THM
Servings: 9 Bars
Author: admin

Ingredients

Mint Ice Cream Filling

  • 1 Pint Heavy Whipping Cream
  • 3 Egg Yolks
  • 1 Tsp Pyure (or Preferred Sweetener)
  • 1 Tsp Pure Vanilla Extract
  • 2 Scoops Mint Chocolate Chip Protein Powder (Phormula-1)
  • 2 Moser Roth 85% Chocolate Bars (Chopped) (For topping, set aside for later)

Chocolate Shell

  • 3-4 Moser Roth 85% Chocolate Bars
  • 1/4 Cup Coconut oil

Instructions

  • In a medium saucepan, pour in the heavy whipping cream, pyure, egg yolks, and vanilla extract.
  • Turn onto medium heat, and whisk frequently, until it begins to simmer.
  • Remove from the heat, and cool for a few minutes. Then whisk in the protein powder.
  • Pour into an 8x8 pyrex dish, with parchment paper in it, and place in the freezer for 30 minutes to an hour. Enough time for it to cool off. Then you can add the chopped chocolate bars, for your chocolate chips, and place it back in the freezer for the remainder of the 4 hours.
  • After the 4 hours is up, take them out of the freezer and allow to soften slightly. Just enough for you to cut them into 9 squares, then place them back in the freezer. (They melt pretty quickly)
  • Put the 3 or 4 Moser Roth bars into a medium sized microwavable bowl with the coconut oil. Microwave in 30 second increments until it's completely melted.
  • Take the bars out of the freezer, and dip them in the chocolate until they're completely covered. Unless of course you don't want that, but who in the world wouldn't want that??
  • Place them back in the freezer until they set, maybe 5 minutes.
  • Eat and Enjoy!! Keep in an airtight container in the freezer for up to a month!!
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Healthy, Chocolate Chip, Mint Klondike Bars!! (Low-Carb, Keto)

You already know that I love chocolate, and peanut butter. What you may not know, is that I love chocolate, and mint!! Another one of my fave combos. So I decided since it’s practically summer, I should make some chocolate chip, mint klondike bars. I just recently got some new protein powder from 1st Phorm, that is BOMB!! Yes, yes it’s chocolate chip mint. It’s not grainy, or gross, or tastes like protein…it’s actually really good.

I haven’t tried any other flavors yet, but I’m definitely going to. I wanted to make orange cream klondike bars soon as well, and they have a creamsicle protein powder. So that’s probably the next flavor I’m gonna try, because my dad loves orange cream.

I added the protein powder after I cooked it, because if you cook the protein powder, you can ruin the good properties of it altogether.

You have to wait to add the chopped chocolate until it cools, or else they will melt. Unless that’s what you want, but I like it to be more of chocolate chips!

Like I always say, Like, Share, Subscribeadibe, Pin, comment, and leave tips, tricks, or recipe suggestions!! Find me on Instagram (Ac_unit18) or Pinterest (Amy Croasmun)

 

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Healthy, Chocolate Chip, Mint Klondike Bars!! (Low-Carb)

Prep Time10 minutes
Cook Time5 minutes
Chill time4 hours
Total Time4 hours 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chip, chocolate, dessert, Healthy, homemade, keto, Low Carb, THM
Servings: 9 Bars
Author: admin

Ingredients

Mint Ice Cream Filling

  • 1 Pint Heavy Whipping Cream
  • 3 Egg Yolks
  • 1 Tsp Pyure (or Preferred Sweetener)
  • 1 Tsp Pure Vanilla Extract
  • 2 Scoops Mint Chocolate Chip Protein Powder (Phormula-1)
  • 2 Moser Roth 85% Chocolate Bars (Chopped) (For topping, set aside for later)

Chocolate Shell

  • 3-4 Moser Roth 85% Chocolate Bars
  • 1/4 Cup Coconut oil

Instructions

  • In a medium saucepan, pour in the heavy whipping cream, pyure, egg yolks, and vanilla extract.
  • Turn onto medium heat, and whisk frequently, until it begins to simmer.
  • Remove from the heat, and cool for a few minutes. Then whisk in the protein powder.
  • Pour into an 8x8 pyrex dish, with parchment paper in it, and place in the freezer for 30 minutes to an hour. Enough time for it to cool off. Then you can add the chopped chocolate bars, for your chocolate chips, and place it back in the freezer for the remainder of the 4 hours.
  • After the 4 hours is up, take them out of the freezer and allow to soften slightly. Just enough for you to cut them into 9 squares, then place them back in the freezer. (They melt pretty quickly)
  • Put the 3 or 4 Moser Roth bars into a medium sized microwavable bowl with the coconut oil. Microwave in 30 second increments until it's completely melted.
  • Take the bars out of the freezer, and dip them in the chocolate until they're completely covered. Unless of course you don't want that, but who in the world wouldn't want that??
  • Place them back in the freezer until they set, maybe 5 minutes.
  • Eat and Enjoy!! Keep in an airtight container in the freezer for up to a month!!

 

 

 

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Healthy, Chocolate Chip Muffins!! (Vegan Option)

For some reason the other day, I was in the mood for muffins. I looked up a recipe to go off of, for a template for amounts, and possible ingredients. I found a recipe by https://bakerbynature.com/ I just tweaked the ingredients, and amounts to what I wanted. If you like Spelt flour better, mine is the way to go! If you prefer oat flour, that’s what she used. That’s just one of the several differences in our recipes, but I always want to give credit where credit is due!!

These came out perfect the first time!! Sometimes when you sub ingredients, and amounts, it changes things too much, but these are delish!! Nice crispy top, and soft, and moist on the inside!!

For this recipe, you can use Almond Milk for the Vegan option, but I used whole milk straight from the farm. It’s full of nutrients, and no added hormones here!! I’m trying to stay away from store milk, because of the added hormones, and who knows what else. I am trying to balance my hormones, and added hormones would not help in the least!

I filled them pretty full, and they didn’t overflow too much. They were perfect!! So if you don’t want them to overflow at all, maybe leave them a little emptier than this.

I always say, and always will, please don’t hesitate to reach out if you want me to try out a recipe, make one you love healthy, or even if you’ve tried one of my recipes and love it!! Comment, like, share, pin, and subscribadibe!!!

 

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Healthy, Chocolate Chips Muffins!! (Vegan Option)

Prep Time10 minutes
Cook Time20 minutes
Cool time30 minutes
Total Time1 hour
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: breakfast, chip, chocolate, Cinnamon, dessert, Healthy, homemade, muffins, Vegan
Servings: 12 Muffins
Author: admin

Ingredients

  • 2 cups Spelt flour
  • 1/2 cup Mini Chocolate Chips (I used Bake Believe) (Cacao Chips for Vegan)
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 & 1/4 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Pure Maple Syrup
  • 2 large Eggs (Room Temp.) (Flax egg for Vegan)
  • 1/3 cup Coconut oil (Melted)
  • 1 cup Unsweetened Applesauce
  • 1/2 cup Whole Milk (I used it fresh from the farm) (Unsweetened Almond Milk for Vegan)

Instructions

  • Preheat the Oven to 450F
  • Put cupcake liners into 12 spots in your muffin pans. I have one that is 12 already, so I only had to use one pan.
  • In a large bowl, combine the dry ingredients. Flour, chocolate chips, baking soda, and powder, cinnamon, and salt.
  • In a medium sized bowl, melt the coconut oil in 30 second increments in the microwave.
  • Add the maple syrup, eggs, milk, and applesauce
  • Mix the wet ingredients into the dry slowly, stirring until completely combined.
  • Fill the cupcake liners, dividing the batter equally between them.
  • Bake for 10 minutes, then turn the oven down to 400F for the last 10 minutes of baking. This gives you the crispy top, and soft insides.
  • Allow them to cool completely in the muffin pans. You can eat them right away, they'll just probably stick to the cupcake liners. At least that's what happened to me.
  • Store in an airtight container on the counter for a few days, the put them in the fridge for up to a week and a half. Or throw them in the freezer, until you want to pull one out. Pop it in the microwave for 30 seconds, for a nice fresh, warm dessert, snack, or breakfast!!

 

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Healthy, Spelt Flour Cinnamon Rolls!!

I had posted my last recipe Healthy Chocolate Chip Cookies! (Vegan option) and asked the question, “What are some of your favorite desserts?” One of my friends commented “Cinnamon Rolls” and I thought that would be a great recipe to try next!

So I searched the web for a recipe to go off of, because I’ve never made cinnamon rolls, and need a template of sorts. I found a recipe for healthy ones on ironically https://amyshealthybaking.com/ Ironic, because my name is Amy as well, and I also have a health food blog. I just tweaked her recipe a little with the ingredients I had, and I prefer spelt flour to whole wheat flour anyways.

Get you a cute assistant like I have!! My nephew is getting to the super fun stage. He loves food like his auntie, and anytime I’m in the kitchen, he wants to see what I’m doing, and help me. I LOVE it!! I’d like to make him a lil apron, and stand for him to stand on, so he can help me, and I can teach him how to cook/bake.

These were super simple to make, and took less than an hour. No rise time, which is a win in my book! Usually when I’m making something, I wanna be able to eat it as soon as it’s done. If that’s not the case, then I either don’t make it, or plan to have something else to do while I wait, so I don’t get impatient.

I did make a cream cheese icing to go on top of it, but I wasn’t really impressed with it. If you want the recipe for that just comment below, if not you could eat it plain, or make up your own icing recipe. I like cream cheese frosting, it just didn’t go well on the cinnamon rolls in my opinion. But that’s just me so…

Like I always say…please like, share, comment, pin, and subscribeadibe!! I love hearing recipe suggestions, and requests from you guys!! You can find me on Pinterest (Amy Croasmun) and Instagram (ac_unit18)

 

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Healthy, Spelt flour CInnamon Rolls!

Cool Time10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Cinnamon, dessert, Healthy, homemade
Servings: 12 Servings
Author: admin

Ingredients

Dough

  • 2 cups Spelt flour
  • 2 & 1/4 tsp Dry Yeast
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 Cup Warm Milk (100-110F)
  • 1/2 tbsp Melted Butter
  • 1-2 tsp Pyure (or preferred sweetener)

Filling

  • 3-5 tbsp Pure Maple Syrup
  • 2 tsp Cinnamon
  • 1/2 tbsp Melted Butter

Instructions

  • Preheat the oven to 350F. Coat a 9" springform pan with coconut spray, or oil.
  • Whisk together 1 cup of Spelt flour with the yeast, baking powder, and salt in a large bowl.
  • In another medium sized bowl, mix the milk, butter and Pyure. Add this mixture to the flour mixture, then slowly add the rest of the spelt flour 2 tablespoons at a time.
  • Mix until the dough pulls away from the edge of the bowl. (I used our ninja, so it didn't take too long.)
  • Knead the dough for 3-5 minutes, or until the dough springs back when you push on it gently with your finger.
  • Let it sit and prepare the filling.
  • Mix the maple syrup, and cinnamon together in a small bowl. (Butter comes in a little bit, no worries...I didn't forget it!)
  • On a floured surface, roll the dough into a 10x16" rectangle. Brush the melted butter around the border in a 1 inch width, then brush the syrup/cinnamon mixture all over the rest of the dough in the middle.
  • Roll the dough into a log, starting from the longest side. Pinch the ends to seal.
  • Cut it into 12 pieces with floss or a nice sharp serrated knife.
  • Place them all in the springform pan and bake for the 17-20 minutes. You can bake them longer if you want them browned, but it may dry them out.
  • Let them cool in the pan for 10 minutes, then enjoy.
  • Store in the fridge for up to 2 weeks.
  • I did make a cream cheese frosting for it, but I wasn't super impressed with it. If you'd like the recipe for it though, comment!!

 

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Healthy Chocolate-Chip Cookies! (Vegan Option)

So my mom got this chocolate chip cookie recipe from my cousin years ago, and they’re are thee BEST chocolate chip cookies. I wanted to try and replicate them, because the texture is what makes them! There are plenty of healthy chocolate chip recipes out there, but most of them are made with almond flour, and it’s just not my favorite texture.

Now I will say, the texture didn’t turn out ExAcTlY like the regular chocolate chip cookies, but they were still pretty tasty. So that’s why I’m still sharing the recipe. You can never have too many chocolate chip cookie recipes right??

It actually called for an egg in the original recipe, but I forgot to add it until I had already scooped out, and baked half the batch. Whoops! So I added it to the second half, and I actually liked it without the egg better. It adds more of a cakey texture with the egg. That could’ve been since it was only half the batch, but who knows??

Personally I like the chewy, more dense chocolate chip cookie. If you wanna add an egg, then by all means, add it!! I’m all about creativity, and making things your own in the kitchen.

Share away!!! Pin, Comment, Like, Subscribeadibe, leave tips, and recipe suggestions too!! Find me on Pinterest (Amy Croasmun) and Instagram (Ac_unit18)

 

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Healthy, Chocolate-Chip Cookies!! (Vegan Option)

Prep Time10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2.5 dozen
Author: admin

Ingredients

  • 2 cups Spelt flour
  • 2 tsp Pyure (or preferred sweetener)
  • 1/8 cup Milk (Almond Milk for vegan)
  • 1/4 cup Coconut Oil
  • 1/4 cup Applesauce (Homemade is healthiest)
  • 1/2 cup Butter (More Coconut oil for Vegan)
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Pure Maple Syrup
  • 2/3 cup 85% Moser Roth Chocolate (Chopped) (Or 3 oz. Vegan Chocolate)

Instructions

  • Preheat the oven to 350F.
  • Mix all the dry ingredients, except the chopped chocolate in a large bowl and set aside.
  • In a microwavable bowl melt the butter and coconut oil. (Or just coconut oil for the vegan option)
  • Mix oil mixture into the dry ingredients. Then add the milk of choice, maple syrup, and applesauce. Mix well.
  • Add the chopped chocolate last, so it doesn't melt. Scoop onto cookie sheets with parchment paper. (I used the big cookie scoop. If you want more cookies, use the smaller scoop)
  • Bake for 9-10 minutes depending on how well you want them done. DO NOT go over 10 or they'll get too dry!!
  • Store in the fridge in an airtight container for up to 2 weeks, or in the freezer for up to 2-3 months.

 

 

 

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Healthy Chocolate Bagels! (Vegan option)

You guys know I’m a huge bagel fan, and have many bagel recipes on here. You can try my Blueberry ones, Cinnamon, Orange Cranberry, and the list goes on. You can click the links to get those recipes. Anyways, I decided it was high time to make chocolate ones, because…why not?!?!

I was going to add chocolate chunks too, but I totally forgot. Have you ever been working in the kitchen, and you just get in a rhythm, and skip things?? Just me?? There were a few things I had going at the time, so it just slipped my mind. How chocolate slips your mind I’m really not sure, but it happened.

Not sure, but I think I’d add more cocoa next time. Just because I love a rich, intense, chocolate flavor.

I think my next recipe will be a raspberry version of my copycat recipe orange cream chocolate. So keep your eye out for that in the near future!!!

As always, please please please, like, share, subscribeadibe, pin, comment, and leave tips or tricks for the kitchen!! For Collabs, DM me @ac_unit or email me at ac_unit18@yahoo.com. You can also find me on Pinterest (Amy Croasmun)

 

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Healthy, Chocolate Bagels! (Vegan Option)

Prep Time10 minutes
Total Time2 hours 15 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 12 Bagels
Author: admin

Ingredients

Bagels

  • 1 & 1/2 cup Warm water (between 100F-110F)
  • 2 & 3/4 tsp Quick rise yeast
  • 3 & 1/2 cups Spelt flour
  • 1/2 cup Cocoa Powder (Heaping)
  • 2 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Pure Vanilla Extract
  • 1 Pinch Salt

Hot water Bath

  • 2 quarts Water
  • 1/4 cup Honey

Egg wash

  • 1 Egg White (Almond Milk for Vegan option)

Instructions

Making Bagels

  • Mix the warm water and yeast. Cover with a tea towel, and let sit for 5 minutes.
  • While the yeast mixture sets, pour the rest of the dry ingredients, and vanilla into your food processer, kitchen aid, or whatever mixer you're using, and mix. (I use our ninja, with a dough blade.)
  • Knead the dough on a floured surface for 4 minutes, then place the dough in a large bowl that's coated with olive oil. Cover with a towel to rise for 60-90 minutes, or until doubled in size.
  • When the time is up, punch the dough down. Divide it into 12 pieces, and roll them into balls. Poke your thumb through the middle, and shape a bagel.
  • Place on baking sheets with parchment paper.
  • Preheat the oven to 425F.

Hot Water Bath

  • Pour 2 quarts of water, and the honey into a large saucepan.
  • Bring to a boil.
  • Drop the bagels in, about 6 at a time, or as many as you can fit without them touching. (It's ok if they bump into each other, they just gotta have some wiggle room)
  • Cook them for 1 minute on each side. Remove and brush them with egg white. (Almond milk for the Vegan option)
  • Put the rest in, and repeat.
  • Bake for 11 minutes, then turn the baking sheets. Bake for 11 more minutes, or another few minutes if you want them more browned.
  • Leave on the cookie sheets for 20 minutes, then place on a cooling rack to cool completely.
  • Store in the fridge in an airtight container for up to 2 weeks, or in the freezer up to 6 months.

 

 

 

 

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Healthy, Low-Carb, Butterscotch mug cake! (7-ingredients)

I absolutely LOVE butterscotch if you can’t tell from all my recent butterscotch recipes. It just kinda falls to the backburner because it’s full of sugar, and…well…chocolate. Anyways, last week I attempted to come up with a healthy, butterscotch, mug cake. FAIL!!!

For my last birthday, my aunt gave me some of Lily’s new butterscotch chips. So that solved the sugar problem. I also came out with another recipe using these recently. They’re kinda like blondies, but butterscotch. Healthy, Butterscotch Bars! (Sugar-Free) If you wanna make them, there’s the recipe linked for ya!

Only 7-ingredients, and you probably already have most of them in your kitchen!! So after I made the mug cake the first time, I made a few tweaks and came up with a wayyyy better recipe!!

I even accidentally made it keto, thm, AND low-carb. Seriously, I was just trying to make it healthy and it somehow ended up that way!

Like I always say…subscribadibe, pin, like, share, comment, or leave tips and tricks for the kitchen. I love hearing recipe suggestions or requests too!! Find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun) 

 

Print Recipe

Healthy, Low-Carb, Butterscotch Mug Cake (7-ingredients)

Prep Time5 minutes
Cook Time1 minute
Total Time7 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Servings: 1 serving
Author: admin

Ingredients

  • 3 tbsp Almond Flour
  • 1 tbsp Almond Milk
  • 1-2 tbsp Butterscotch Chips (I used Lily's)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • 1 Egg
  • 1/4 tsp Pyure (or preferred sweetener)

Instructions

  • Pour the milk, and butterscotch chips into your mug and microwave for 10-20 seconds. It should be melted enough to mix into the milk.
  • Add the rest of the ingredients, and microwave for a minute and 10 seconds. It will be the perfect moistness, AND if you turn it over on a plate...it should come out perfectly!!
  • Enjoy!! You can top with additional butterscotch chips if you want!!

 

 

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