Category: A hobbit cookbook & pantry Page 3 of 10
~ 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
- Pre heat the oven @ 150C.
- Roughly chop the 85% chocolate place in a pan with the 115 gr coconut oil stir the vanilla in, mix well.
- In a bowl, mix the cocoa powder, coconut flour and eggs mix well til combine.
- Bake for 40 – 45 min or ’til top is firm to touch.
- Remove from the foil allow to cool completely in the tin
- 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.
- 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
- Preheat the oven @ 180C.
- Put the hazelnut butter and coconut oil jar in the hot water to melt.
- Mix the desiccated coconut, flaked coconut, seed mix, hazelnut crushed, coconut flour and chocolat drops 70%.
- Put the coconut oil, hazelnut butter and water in a pan and mix ’til combine.
- Mix the dry mix with the wet ingredient mix firmly ’til well combine.
- 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
- Preheat the oven @ 180C.
- Melt the coconut oil and mix it with the eggs add the coconut nectar mix well.
- Add the vanilla extract and cocoa powder mix well.
- Add the coconut flour and process well, to eradicate lump if too many, pass the mix through a strainer.
- Place the dought in a plastic foil and optionally in the fridge an hour if too runny.
- use 2 sheet of parchment paper and roll the dought until it’s 1/2 cm thick.
- Use a cookie cutter (5 cm diameter) to shape the cookies, repeat ’til there is no dought left.
- place the cookies on a baking tray and in the oven, bake for 10-12 min. Remove from the oven let cool down.
- 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
- Preheat the oven @ 180C.
- Oil a dish, cut the avocado in square add the spices.
- Put i the oven for 15 – 20 min.
- 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
- Preheat the oven @ 180C.
- 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.
- Add the crushed frozen raspberries mix well.
- Dispatch in 30 servings on a baking tray.
- 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
- Preheat the oven @ 180C.
- 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.
- Add the shredded chocolate mix well.
- Dispatch in 30 servings on a baking tray.
- 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
- break the chocolate and melt it in a double boiler pan.
- When chocolate is ready add slowly the hazelnut chopped and incorporate well.
- When the mix is even place it on a baking sheet and freeze for 1h / 30 min.
- Break in piece and store at room temperature.
Nutritional data (15 servings)
