Category: keto desserts

Weekend suggested bakes– Avocado brownies and muffins!

I found this insanity somewhere in the YouTubesphere— search  “taste avocado brownies”  or “delish avocado brownies” or videos are poppin.

I’ve been an avocado lover most especially after moving in the US because Mexican Avocados is life and most beautiful thing I have ever laid my eyes on compared to what I was used to in the tropics. They’re effin silky, flawless, creamy and I could go on and on.

I never ever thought baking with Avocados would be possible! But I gave it a shot with much skepticism.

Damn those vids were legit! They pack so much moisture it’s unreal- drizzle some sf choc syrup and you’re set to keto dessert heaven!

 

all ready for grab-quick-from-the-fridge

I used about 3 avocados for this recipe– I baked these in a  glass dish and into small silicone muffin at the same time.

I want my cooking as easy as I clean hence I put them all in a non stick pan while combining. You can opt the blender out too–avocados can be easily mashed anyway.

Isn’t this one of the sexiest thing you can do to an avocado and cocoa powder? (cue marvin gaye’s “let’s get it on”)

 

Weekend bakes– Avocado brownies and muffins!

Weekend bakes– Avocado brownies and muffins!

Ingredients

  • 3 med size avocado
  • 2/3 cup erythritol (add more if you want)
  • ½ c coconut oil –best imo, it complements the sweetness of the erythritol
  • 4 eggs
  • ½ c cocoa powder
  • ½ tbsp. baking powder
  • 2 tbsp cinnamon
  • ¼ cup chopped cashews (higher carbs I know)
  • ¼ cup walnuts

Instructions

  1. 325 deg f preheating- you know the drill
  2. In a non-stick pan, over very low heat combine the dry/ powdered ingredients
  3. Add coconut oil to emulsify cocoa
  4. In a blender (because I always find ways to make cleaning easy) blend avocados and eggs
  5. Mix em all together and dump in a silicone muffin and in a glass baking dish
  6. Bake for 12 mins and watch the magic happens
http://misismessyeater.com/2018/04/06/weekend-bakes-avocado-brownies-and-muffins/

I Think, the best part was slicing it into small bites and not telling my husband what the actual ingredient was.

Quick tip: I think its in its most decadent when its in the fridge for over eight hours. This is why I baked em all last night, when its perfect the following morning.

 

 

Lazy leche flan

April is upon us y’all. I did a lot of baking over the weekend, i was inspired by the leche flan that we had and I got jealous about how my husband loved the store-bought so I decided to make my own.

This is the lazy version, meaning I throw it all in one bowl and just baked it in a water bath for about 45 mins at 325.

Lazy leche flan/ cheesecake

Ingredients

  • 2 tbsp erythritol for caramel topping
  • 5 Eggs
  • 1 tbsp Vanilla
  • Remaining Cream cheese in the fridge
  • 1 cup heavy cream
  • 1/4 c erythritol

Instructions

  1. In low heat, melt the erythritol and set aside
  2. In a separate bowl, mix all ingredients together (I used my trusty hand blender)
  3. Throw in a baking dish with water and bake for 325 at 45 mins
http://misismessyeater.com/2018/04/02/custard-bites-and-lazy-leche-flan/

One bowl and go!