Welcome in the middle of nowhere

~ 8 Servings ~ Time 1h ~ Oven ~ 5 days room temperature in container ~

Ingredients

• Crust : 5 large eggs
• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 200 gr lindt 85% chocolate 
• 115 gr coconut oil
• 1 tsp of vanilla extract
• Ganache : 30 gr coconut cream
• 40 gr coconut oil
• 75 gr lindt 70% chocolate

Steps

1. Pre heat the oven @ 150C.
2. Roughly chop the 85% chocolate place in a pan with the 115 gr coconut oil stir the vanilla in, mix well.
3. In a bowl, mix the cocoa powder, coconut flour and eggs mix well til combine. 
4. Bake for 40 – 45 min or ’til top is firm to touch.
5. Remove from the foil allow to cool completely in the tin
6. Make the ganache in a pan and melt the coconut oil, coconut cream and 70% chocolate. Put aside to cool down in the fridge for 10-15 min.
7. To serve remove to chilled cake from the fridge and spread with the ganache. Last up to 5 days @ room temperature in a sealed container.

Tools and time

• Preparation time : 1 hour
• pan

 

Nutritional data

Original recipe @ World’s Best Keto Chocolate Cake

~ 12 Servings ~ 1 serv = 1/2 cup ~ Time 1h ~ 2-3 week in sealed container ~

Ingredients

• 1 + 1/2 cup desiccated coconut 
• 1 + 1/2 cup flaked coconut
• 1 cup 4 seed mix (pumpkin, sunflower, flaxseed and sesame)
• 70 gr hazelnut crushed
• 30 gr coconut flour
• 230 gr hotel du chocolat drops 70%
• 170 gr hazelnut butter
• 1/4 cup water
• 30 gr coconut oil

Steps

1. Preheat the oven @ 180C.
2. Put the hazelnut butter and coconut oil jar in the hot water to melt.
3. Mix the desiccated coconut, flaked coconut, seed mix, hazelnut crushed, coconut flour and chocolat drops 70%.
4. Put the coconut oil, hazelnut butter and water in a pan and mix ’til combine.
5. Mix the dry mix with the wet ingredient mix firmly ’til well combine.
6. Put in a baking sheet lined baking tray, cook for 40 min @ 180C.

Tools and time

• Preparation time : 1 hour

 

Nutritional data – 1 serving = 1/2 cup

Original recipe @ Keto Chocolate Granola Clusters

~ 60 Servings ~ Time 1-2h ~ waffle maker ~ 4 days in the fridge ~

Ingredients

• 4 large eggs
• 1 cup coconut oil
• 1/2 cup cocoa powder
• 120 gr coconut flour
• 100 gr lindt 85% chocolate
• 90 gr nuts Pecan or crushed hazelnut
• 30 gr coconut nectar
• 2 tsp vanilla extract

Steps

1. Preheat the oven @ 180C.
2. Melt the coconut oil and mix it with the eggs add the coconut nectar mix well.
3. Add the vanilla extract and cocoa powder mix well.
4. Add the coconut flour and process well, to eradicate lump if too many, pass the mix through a strainer.
5. Place the dought in a plastic foil and optionally in the fridge an hour if too runny.
6. use 2 sheet of parchment paper and roll the dought until it’s 1/2 cm thick.
7. Use a cookie cutter  (5 cm diameter) to shape the cookies, repeat ’til there is no dought left.
8. place the cookies on a baking tray and in the oven, bake for 10-12 min. Remove from the oven let cool down.
9. Melt the chocolate in water bath, pour a little on a cookie and press a pecan nut or crushed hazelnuts on top. Do all cookie and cool down in the fridge.

Tools and time

• Preparation time : 1 hour
• possibly easier in a food processor like kitchen aid.

 

Nutritional data

Original recipe @ Keto Chocolate & Pecan Cookies

~ 2 Servings ~ Time 30 min ~ 4 days in the fridge ~

Ingredients

• 320 gr avocado fresh (2 extra large)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt

Steps

1. Preheat the oven @ 180C.
2. Oil a dish, cut the avocado in square add the spices.
3. Put i the oven for 15 – 20 min.
4. Mashed with a potato masher ’til smooth. Ready to serve.

Nutritional data

~ 30 Servings ~ Time 1h ~ 5 days in the fridge ~

Ingredients

• 6 large eggs
• 400 gr coconut cream
• 75 gr coconut flour
• 150 gr crushed frozen raspberries
• 30 hazelnut crushed
• 2 tbsp Psyllium husk
• 1 tbsp coconut nectar
• 1 tsp vanilla extract
• 1 tsp baking powder

Steps

1. Preheat the oven @ 180C.
2. Mix the eggs, coconut cream, coconut flour, psyllium husk, hazelnut crushed coconut nectar vanilla baking powder mix well ’til no lump. Let sit 15 min.
3. Add the crushed frozen raspberries mix well.
4. Dispatch in 30 servings on a baking tray.
5. Bake in oven for 15-20 min ’til golden.

Tools and time

• Preparation time : 1 hour

Nutritional data

~ 30 Servings ~ Time 1h ~ 5 days in the fridge ~

Ingredients

• 6 large eggs
• 400 gr coconut cream
• 75 gr coconut flour
• 120 gr lindt 70% chocolate shredded
• 30 hazelnut crushed
• 2 tbsp Psyllium husk
• 1 tbsp coconut nectar
• 1 tsp vanilla extract
• 1 tsp baking powder

Steps

1. Preheat the oven @ 180C.
2. Mix the eggs, coconut cream, coconut flour, psyllium husk, hazelnut crushed coconut nectar vanilla baking powder mix well ’til no lump. Let sit 15 min.
3. Add the shredded chocolate mix well.
4. Dispatch in 30 servings on a baking tray.
5. Bake in oven for 15-20 min ’til golden.

Tools and time

• Preparation time : 1 hour

Nutritional data

~ 15 Servings ~ Time 30 min + over night ~ 2 weeks ~

Ingredients

• 300 gr Lindt 85% dark chocolate
• 230 gr Hazelnut chopped.
• option : 1 tsp vanilla powder to taste.

Steps

1. break the chocolate and melt it in a double boiler pan.
2. When chocolate is ready add slowly the hazelnut chopped and incorporate well.
3. When the mix is even place it on a baking sheet and freeze for 1h / 30 min. 
4. Break in piece and store at room temperature.

Nutritional data (15 servings)