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Tag: Chocolate

Decadent chocolate B-Day cake 🎂

~ 8 Servings ~ Time 1-2h ~ In fridge overnight ~ 4 days in the fridge ~


Chocolate donuts mix (without chocolate glazing)

  • 4 large eggs
  • 1/4 cup coconut oil
  • 1 tbsp coconut blossom nectar
  • 1 tbsp vanilla extract
  • 2 tsp baking powder
  • 40 gr coconut flour
  • 30 gr cocoa powder
  • coconut oil for buttering the mould.

Classic chocolate mousse mix (half)

  • 3 eggs
  • 100 gr Lindt 70% dark chocolate
  • 1 tsp cream of tartar
  • One icing bag the keep the mix in the fridge.

Chocolate icing

  • 30 / 40 gr Lindt 85% dark chocolate
  • 2 gr cocoa powder 


-The day before-

Prepare the chocolate mousse part:

  • Separate eggs’ whites and yolks
  • Melt the chocolate in a double boiler pan.
  • Add the cream of tartar to the whites and beat them stiff.
  • Incorporate some white into the yolks with a spatula.
  • Slowly add the melted chocolate to the yolks.
  • Add the yolks and chocolate mix the the whites, mix well.
  • Pour in an icing bag and place it in the fridge minimum 5 hours but better overnight to be well taken (the firmer the better).

Prepare the Chocolate donuts mix cake part:

  1. Preheat the oven @ 175C. 
  2. Crack the eggs and mix in the kitchenaid, with the coconut oil , coconut blossom nectar and vanilla extract.
  3. Add the remaining ingredients in the kitchenaid and process ’till smooth.
  4. Butter a mould with coconut oil.
  5. Pour the mix in and place in the oven for 15 / 20 min ’till baked in the middle.
  6. Let it cool down and keep in the fridge.

Prepare the Chocolate icing part:

  1. Prepare the chocolate decoration with the Lekué icing kit, put the chocolate in the silicone pouch and place it in the boiling water for approximately 10 min.
  2. Place the letter or shapes you choose to create under the silicone transparent mat, place the nozzle on the pouch and begin to press and place chocolate on the letters; If the chocolate get too sticky place it back in the boiling water, and continue… ’till letters completed.
  3. Once finished, place the mat in the freezer just long enough for the chocolate to take.
  4. Once ready keep the letter on the mat or in a box with cocoa powder.

-Before dining-

Combine the 2 dessert and decorate :

  1. Place the chocolate donuts cake in a plate.
  2. Take the icing pouch with the chocolate mousse and begin to place a first level of chocolate mousse on the cake; Once completed place a second level of mousse with a gap from the edge to avoid the mousse to fall of the cake continue building the mousse level by level ’till the pouch is empty, it’s up to you to see what’s work for the best, to have all the mousse that stay on the cake (I’ve done a round pyramid shape here).
  3. Take the chocolate letters or/and shapes and place them on the cake.
  4. Enjoy !!! 😋

Tools and time


Nutritional data

Chocolate truffle


  • 85 ml double cream
  • 2 x 100 gr bars dark chocolate (Lindt 70%)
  • 1 tsp vanilla powder
  • 4 – 6 tbsp cocoa powder


  1. Put the dark chocolate and double cream and vanilla powder in the pan heat very gently until melted.
  2. Pour in a silicone sheet pan or on a parchment paper  let chill completely for 30 – 60 min.
  3. Cut in pieces and dust with cocoa powder.
  4. Keep in fridge for 4 days or freeze up to 1 month.

Nutritional data

Original recipe @ 3 Ingredient Keto Chocolate Truffles

Quick chocolate mug cake

~ 1 Servings ~ Time 5 min  ~ Preheat oven 175C ~


  • 1 large egg
  • 1 tbsp coconut oil

  • 1 tbsp cocao powder

  • 2 tbsp coconut flour

  • 1 tsp coconut nectar

  • 1/2 tsp baking powder

  • 1/4 tsp cinnamon or vanilla

  • 10 gr / 1 square of 70% lindt chocolate


  1. Preheat the oven @ 175C.
  2. Crack the eggs into a bowl and beat them. add melted coconut oil and the coconut nectar, combine.

  3. Add cinnamon/vanilla, baking powder and cocoa powder, combine.

  4. Add coconut flour and mix well and pour in butered ramekins.

  5. Place the chocolate square in the middle of the ramekin.

  6. Cook 12 – 15 min at 175C. enjoy with coconut cream or vanilla wipped cream.

Nutritional data

Hazelnut chocolate bar

~ 6 Servings ~ Time 30 min  ~ Preheat oven 180C ~ 1 week in the fridge ~


  • 60 gr coconut oil

  • 60 gr hotel chocolat drops 70%

  • 60 gr hazelnut crushed

  • 50 gr cocoa powder

  • 25 gr coconut flour

  • 2 tbsp coconut nectar (30gr)

  • 2 eggs

  • 2 tbsp boiling water if too thick


  1. Preheat the oven @ 18oC.

  2. Mis the coconut flour cocoa powder and melt the coconut oil with the coconut nectar in a saucepan.

  3. Pour the eggs, coconut oil mix in the dry mix add water if too thick.

  4. Divide in 6 parts, for each add 10 gr of hazelnut crusched and 10 gr of chocolate drops, mix well.

  5. Place in mould and bake for 10/15 min at 180C. keep up 1 week in the fridge.

Nutritional data

Chocolate coated cereals

~ 6 Servings ~ Time 30 min  ~ Preheat oven 150C ~ 2 weeks in the fridge ~


  • 75g coconut flour

  • 3 tbsp Psyllium Husk

  • 3 tsp vanilla powder

  • 1,5 tsp baking powder

  • 80g coconut oil

  • 70ml boiling water

  • 1,5 tbsp coconut nectar

  • 75 g chocolate 70%


  1. Preheat the oven @ 15oC.
  2. Mix all dry ingredients coconut flour, psyllium husk, vanilla powder and baking powder.
  3. Melt the coconut oil in the boiling water add the coconut nectar. add to the dry ingredients, Mix well
  4. Place the dought on the silicon mat or parchment paper, roll till 1/4 cm thin. Place in the oven for 15/20 min or golden brown.
  5. Place the chocolate in a double boiler saucepan and melt it.
  6. remove from oven and brush with the melted chocolate.
  7. allow to cool down for 2h in the fridge, then cut in piece and keep 2 week in a airtight container. Serve with milk !

Nutritional data

Original recipe @ Keto Cinnamon Toast Crunch Cereal

On the difficulty to find a good cocoa powder

Cocoa powder is not the cocoa powder we use to make hot chocolate, which I have already found, but the raw cocoa that we can use to cook dessert and dishes.

The one I found up until now were too bitter so i had to add a lot of coconut nectar so it could taste more chocolaty but that totally voided the point of using it. Others have a lot of unknown chemicals or too much ingredients overall. I want a chocolate that is 100% cocoa. So after a lot of try, I found it in the Inverness Health shop.

Equal Exchange Fairtrade & Organic Cocoa – 250g

Basic Chocolate mousse

Ingredients for 6 serving

  • 6 eggs
  • 200 gr Lindt 70% dark chocolate
  • 1 tsp cream of tartar


  1. Separate whites and yolks
  2. Melt the chocolate in a double boiler pan.
  3. Add cream of tartar to white and beat them stiff.
  4. incorporate some white into the yolks with a spatula.
  5. Slowly add the melted chocolate to the yolks.
  6. Add the yolks and chocolate mix the the whites, mix well.
  7. Pour in

Tools and time

  • Preparation time : 1/2 hour
  • Overnight to set

Nutritional data

Chocolate chip cookies


  • 1 egg

  • 48 gr chocolate chips

  • 30 gr butter or coconut oil

  • 25gr coconut flour

  • 1 tbsp coconut nectar

  • 1 tsp vanilla powder


  1. Preheat the oven @ 18oC.

  2. Mix eggs and coconut nectar, add vanilla powder coconut flour and melted coconut oil or butter.


  3. Divide in 6, flatten and round on the cookie mat

  4. Add the chocolate chips on each cookie (8 gr per cookie)

  5. Cook for 15-20 min at 180C.

Nutritional data

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