Tag: mint

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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!!!

 

Print Recipe

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, 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)

 

Print Recipe

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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Mint-Chocolate, Almond Roca! (4-ingredients) Keto, THM, and Low-Carb

A while ago I was going through @thebigmansworld Instagram looking for an easy recipe to make. I found a recipe for Almond Roca, and made it. It was delish, so I decided to make my own version.

I love Chocolate and Mint, so it’s only logical to try this flavor next right?!?!! I could probably try salted caramel too since it’s already kind’ve caramelly.

Lately I’ve been kinda out of recipe ideas, so any help would be welcome. If you have recipe ideas, or recipes you like and want me to make a healthy version of…I’d love that!!

Honestly, I’ve made this twice. The original version, and the mint, and I don’t know how to get it to not burn slightly. I cooked it on medium heat, and on low heat. I stirred continuously both times, and they still had some burnt sweetener or something in it. Just be sure to not pour that into the dish. It’s heavier so it should settle in the bottom, and allow you to pour the good stuff in.

Like I always say, Like, Share, Pin, Comment, Subscribeadibe, leave tips or recipe suggestions/requests!! I love hearing from you guys, and need all the recipe suggestions I can get. Kinda hit a wall with ideas. All these winter clouds, and grey is getting to me. Find me on Instagram (ac_uitnit18) and Pinterest (Amy Croasmun)

 

Print Recipe

Mint Chocolate, Almond Roca (Keto, Low-Carb, THM)

Prep Time5 minutes
Cool time2 hours
Total Time3 hours
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Author: admin

Ingredients

  • 1 cup Butter
  • 1 tbsp Pyure (or preferred sweetener)
  • 1/2 cup Chopped Almonds
  • 1 cup Lily's Mint Chocolate Chips

Instructions

  • Chop the almonds and pour 1/4 of the almonds into a bread pan lined with parchment paper.
  • Put the butter and Pyure in a medium saucepan, and heat on low heat until it begins to bubble.
  • Heat to 300F, or the Hard Crack on your candy thermometer. Be sure to stir continuously.
  • Pour the mixture over the almonds in the bread pan, and let sit for 5 minutes.
  • After the 5 minutes, evenly spread the Mint Chocolate Chips over the mixture in the pan.
  • Cover with foil and let sit another 5 minutes. Then spread it out evenly with a spatula.
  • Pour the remaining chopped almonds over the top, and chill in the fridge for 2 hours, or overnight.
  • Remove from the fridge and cut into pieces. Enjoy!!!
  • Store in an airtight container in the fridge, for up to 2 weeks, and in the freezer up to 6 months.

 

 

 

 

 

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