Tag: keto

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.

 

 

Happy #nationalcheeselovers day!

Hey ketofam its our day today, what a perfect timing that its also saturday! I knew I ran out of oaxaca cheese and theres only about 4 oz left of a Mexican monterey jack block cheese left in my fridge, but the thing with the fathead crust is that it is sooo adaptable to your liking of crust thickness so i was able to stretch this beautiful flavorful cheese. So lemme give you three ideas how to enjoy this wonderous day!

1. Fathead pizza. The quickest way in the bunch. Just choose your marinara sauce, cheese and toppings and pop it real quick.

2. Fathead taco. The elaborate preparation for ingredient is worth it!

3. Fathead calzone. I do the ingredients somehow similar to the pizza but i add ricotta and ground beef.

Soooo lets do this crust shall we?

The base crust will all be the same for three meals, for the crust would work well just the same. Think a gooey-er more flavorful crust. I roll mine really thin.

I refuse to have a microwave oven in our apartment, but that saves for another conversation so we never microwave our food at home. I take the longer route but I think its better.

Heating them cheese in med low and slow. If you see the cheese melting be mindful to adjust the heat accordingly.

Im pleasantly surprised at how monterey worked with 1/4 c almond flour.

The melting procedure in the stove should take about 5-10 mins, i added about a handful of La Chona, a Mexican cheese and it melted beautifully.

Sandwhich a portion of the melted dough between 2 parchment papers, and roll it with a wine bottle. (Off topic- Because keeping this bottle reminded me of how expensive that white wine was and i didn’t even like it). This is a life hack, if you may. Why buy a 20 dollar kitchen aid rolling pin when you have this?

I used to avoid kraft because I have an aversion to gigantic companies but I totally love this sharp cheddar. Way to go fake- flavored kraft.

350 degrees @ 10 mins. I forgot to poke with my fork. If if turns golden brown around the edges its ready.