I’ll kick this one off by saying I don’t have much of a sweet tooth, which is probably a shock to anyone who’s ever worked near me and my snack drawer during a stressful week! Being a more savoury person definitely makes eating low carb that much easier, but even I found myself opening the cupboard to stare longingly at a Lindt hazelnut bunny I’d foolishly purchased for the Easter weekend…
Although I did cheat and eat the bunny on Easter Sunday, I had a whole weekend watching my husband indulge to get through… and that required a bit of chocolate recipe testing!
The chocolate mousse
One of the first tips I had from my Personal Trainer going in to this was to utilise the recipes on dietdoctor.com which hosts great recipes for keto carb replacements.
Original recipe here: https://www.dietdoctor.com/recipes/low-carb-chocolate-mousse
I’ve tweaked their recipe as I’m not keen on sugar replacements except in the gross amount of diet coke and green energy drinks I consume.
This chocolate mousse recipe is seriously rich so you should be able to cope with only eating it a third at a time. However, let me warn you that if you have the willpower of a labrador then it will make you feel slightly sick if you eat more than half.
My keto chocolate mousse adaptation:
- 400ml can coconut milk
- 1/4 cup cocoa
- 1 – 1 1/2 tsp maple syrup
- 1 tsp vanilla paste
Refrigerate the coconut milk for roughly 4 hours to solidify the coconut cream from the coconut water (or use coconut cream!)
Remove from the fridge, open, and pierce a hole through anything solidified right at the top. Pour the coconut water out… gently. You don’t want to lose any of the good stuff. It’s suggested you save the coconut water for something else… I do not do this because I am a bad person.
Scrape every last drop of the coconut cream out of the can and add the cocoa, vanilla paste and syrup. Whisk the absolute hell out of it to get it smooth. Yes, this counts as an arm workout.
Taste it, add a tiny amount of syrup if needed. Serves 3.
The chocolate chip cookies
Honestly, I’ve made these every week since starting my keto diet and even my husband enjoys these as a snack! Not sure if these are sweet enough for everyone, but if you’re partial to dark chocolate you should give them a try.
Credit to Homemadehooplah.com for giving me the base recipe for these. Simple and delicious – and you have free reign to lick peanut butter off the spoon and bowl.
Original recipe here: https://homemadehooplah.com/4-ingredient-peanut-butter-cookies/
My keto chocolate chip cookie adaptation:
- 250g peanut butter (Sainsbury’s is my choice)
- 25 almond meal
- 1 scoop vanilla protein powder
- 20g dark chocolate (Lindt 85% dark chocolate works well)
- 1 egg
These guys are easy, just combine everything. By combine I mean mash it against the sides of a large bowl as it’s a very dry mixture. My only suggestion here is to beat the egg first to ensure it mixes through properly as I once barely combined this dough and I could see weird egg white membrane throughout.
If you want to be specific then this should make 18 20g balls or 12 30g balls. I place the bowl full of dough on a scale and literally measure each scoop…
Roll these in to balls and press them flat with a fork or your fingertips. They may crack a little at the edges when you do this so be gentle!
Place in the oven at 175 degrees Celcius and bake for 10-12 minutes.