Tag Archives: chocolate

Hershey Pie


I couldn’t decide what to name this dessert. I decided on Hershey pie because that’s what my daughter said it tasted like. It imageis also reminiscent of chocolate lasagna or Oreo pie. I used store bought chocolate pudding for the sake of time, but if you’d rather use something homemade, I’d suggest the chocolate pudding recipe from one of my favorite sites, All Day I Dream About Food.


1 cup almond flour

1/2 cup cocoa

3/4 cup granular erythritol

4 tablespoons melted butter


1 package of sugar free chocolate pudding

1 cup heavy cream

8 ounces cream cheese, softened

1 cup powdered erythritol

Mix all ingredients for the crust; reserve approximately 1/3 cup.  Press remaining crust into the bottom of a 9x 13 pan. Cover crust with a layer of chocolate pudding. I used one box that contained 4 individual cups of pudding. In a separate bowl, beat cream cheese and sweetener until smooth and fluffy. Set aside. Whip the cream in another bowl, and then fold it into the cream cheese mixture. Spread this on top of the chocolate pudding. Top with reserved crust mixture.  Add other toppings such as chopped pecans or sugar-free chocolate chips if desired. Serve well chilled.

Nutritional Info Calculated on Sparkpeople

Nutrition Facts
User Entered Recipe

24 Servings
Amount Per Serving

Calories 108.8

Total Fat 10.1 g

Saturated Fat 5.0 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 2.1 g

Cholesterol 24.2 mg

Sodium 60.4 mg

Potassium 42.1 mg

Total Carbohydrate 4.8 g

Dietary Fiber 1.3 g

Sugars 0.4 g


Chocolate Peanut Butter Bars










Low Carb Chocolate Peanut Butter Bars

Peanut butter layer:

1 cup no sugar added peanut butter

1 cup powdered erythritol

12 drops EZ Sweetz (equivalent to 1/2 cup Splenda)

1 tablespoon coconut flour

2 tablespoons softened butter


2/3 cup sugar-free chocolate chips

2 tablespoons butter

2 tablespoons heavy cream

Thoroughly mix all ingredients for the peanut butter layer. It will be similar to a dough in consistency. Line an 8 X 8 pan with parchment paper. Leave the paper hanging out to make removing the candy easier. I sprayed mine with a little non-stick cooking spray. Press in peanut butter mixture firmly. DSCF9182

Melt chocolate and butter together. I used the microwave, but a double boiler is safer if you are worried about burning the chocolate. Remove from heat, add the cream, and stir thoroughly. Spread over the top of the peanut butter mixture. Let sit in the refrigerator for at least 2 hours. These are also good frozen.

Remove from baking dish and cut into 16 squares. I invert mine while I’m cutting them. That way the chocolate doesn’t tend to break and the peanut butter doesn’t get smushed.

Watch your portions with these. They are addictive, and peanut butter obviously isn’t the lowest carb option available. I definitely wouldn’t use these during induction. However, they are an awesome dessert for ongoing weight loss and maintenance.

Serves 16: 3.5 NET carbs each

Low Carb Chocolate Chip Cookies

DSCF9123I have a love/hate relationship with Just Like Sugar. I love how it changes the texture of food, but I hate how it tastes. For instance, chocolate chip cookies with this sweetener have a consistency that is so similar to the high carb version. However, if you only use JLS, they will taste salty and bitter. Something about it just doesn’t agree with me.

The trick is to combine just enough of the JLS with erythritol/sucralose to get a good texture and a sweet taste. There are lots of good recipes for chocolate chip cookies that don’t use this sweetener. (I have one here.) But if you have some JLS and you’d like to try a new recipe, this one is great. My 14 year-old, non-low carb, pickiest eater in the world daughter even likes these.

Chocolate Chip Cookies                                                                             DSCF9110

2 sticks softened butter

1/4 cup Just Like Sugar Brown

1/2 cup Just Like Sugar

3/4 cup granular erythritol

12 drops EZ Sweetz (1/2 cup Splenda equivalent)

1 room temperature egg

1 1/2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking powder

1 teaspoon saltDSCF9112

2/3 cup sugar-free chocolate chips (I use these.)

Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper and set aside.

Cream butter, all sweeteners, and egg. Add almond flour, coconut flour, baking powder, and salt. Mix thoroughly. Fold in chocolate chips until well-distributed. I use a mini ice cream scoop to portion the dough.

Bake for 15-18 minutes, until lightly brown.                 Makes 40 cookies: 1 NET carb per cookie


Continued Low Carb Success

This picture was taken on our first anniversary. We celebrated with steak, baked potatoes, rolls, and salad. Oh, and of course, the top tier of our wedding cake. After a year in the freezer, it was absolutely delish. :( I’m not saying we didn’t have a nice time, but our low carb celebration this year was so much better.




This year we celebrated our 6th anniversary. My husband said it was the perfect meal. :) I don’t know about perfect, but it was a feast. The food was rich and decadent. The reward is obvious too.




When I tell people that I don’t “cheat” for special occasions, they usually seem to feel sorry for me. I try to tell them that I don’t feel deprived, but I’m not sure they believe me. However, the awesome thing about low carb is the fact that you can eat so well while improving your weight and your overall health.


This year’s menu included the following: steak and vegetables with compound garlic and herb butter, bacon and cream cheese stuffed mushrooms, and chocolate covered strawberries.

The recipe for the strawberries can be found here. The recipe for the mushrooms is coming soon.

Cheesecake Swirl Brownies

My son made a special request for his birthday. He asked for my low carb chocolate brownie cake, but he wanted me to add a layer of cheesecake to the top. I told him that I thought I remembered a store-bought mix that was just that sort of thing. You see, I don’t “make” my kids eat low carb.  They can have whatever they’d like, especially for a birthday. However, he said that he’d rather have a low carb version. He said he doesn’t like the way eating a lot of sugar makes him feel. Then I said, “Sure, I can do that.” I believe I sounded more confident than I felt.


However, they turned out really well and here’s the proof.

Notice the store-bought, “regular” brownie cupcakes that someone gave my son for his birthday. Notice the fact that only 4 of them are gone while the low carb brownie pan is empty. I rest my case. :)


Low Carb Cheesecake Swirl Brownie

First, make the batter for Chocolate Brownie Cake found here.

Then, mix the following ingredients in a medium bowl until smooth and creamy.

8 ounces softened cream cheese

1 room temperature egg

1/4 cup heavy cream

1/4 cup sugar-free vanilla syrup

1/4 cup powdered erythritol

Place several large spoonfuls of cheesecake mixture on top of brownie batter. Use a knife to swirl them together. Push the cheesecake near the edge. The brownie batter will come up around the cheesecake as it bakes.

Bake at 350 degrees for 30 minutes.

Serves 16: NET carbs 5.5 each




Chocolate Cupcakes

I love how these cupcakes turned out. The best thing I can tell you is that my daughter, Katie, actually liked these. She only eats low carb when it’s a dead ringer for the “real” thing. These were very moist with a good flavor and texture. They were also nice and large. I only wish I had some left…



Low Carb Chocolate Cupcakes

8 ounces softened cream cheese

3 eggs (preferably room temperature)

18 drops EZ Sweetz (3/4 cup Splenda equivalent)

1/4 cup Torani’s sugar-free chocolate syrup (or Hershey’s)

1/4 cup butter or coconut oil

1/4 cup almond milk

1 teaspoon vanilla extract

2 cups almond flour

1/2 cup powdered erythritol

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350 degrees and place 12 cupcake liners in a muffin pan. Mix almond flour, erythritol, cocoa, baking powder, baking soda, and salt. Set aside. In a large bowl (or food processor) mix cream cheese, eggs, EZ Sweetz, syrup, oil, almond milk, and vanilla. Add dry ingredients in three batches. Blend well each time. Fill cupcake liners about 2/3 of the way. Bake for 16-18 minutes, or until a tester comes out clean. Allow to cool before frosting.

Simple White Frosting

4 ounces softened cream cheese

2 tablespoons softened butter

1/4 cup powdered erythritol

1/4 cup Torani sugar-free vanilla syrup

In a medium bowl, combine all ingredients and blend with an electric mixer until smooth and fluffy. (Or use a whisk if you’re feeling froggy. Be sure to use both arms, then you can count it as your arm workout for the day.) Makes enough to frost 12 cupcakes or a 9 x 13 cake.

Serves 12: NET carbs 4.5 each


Chocolate Brownie Cake

Someone recently asked me if I allow myself to “cheat” and eat carbs on special occasions. I honestly can say that I don’t: not on my birthday, not on vacation, not on holidays, not at the movies, not anywhere. (Sorry, had a little “Green Eggs and Ham” moment.) The person’s response to my answer was, “I’d love to lose weight, but I just can’t deprive myself like that.” I want you to take a look at the meal my parents made for me to celebrate my birthday. Do you think I left feeling deprived?

However, I do understand what my friend was saying. People think too much about dieting and not enough about changing their way of eating permanently. I must admit that I made the same mistake myself in the past. I went on a low carb “diet” about 12 years ago. I was successful in losing weight, but I had the mentality that I was going to let myself have what I wanted for special occasions. This ultimately led to my failure and regaining all my weight plus some. Eating a high carb meal immediately makes you feel bloated, tired, and guilty. It also can lead to telling yourself that you might as well take the rest of the weekend “off” and start again on Monday. Trust me, that’s a slippery slope. I compare it to my mom’s struggle to quit smoking. She tried patches, gum, tapering, electronic devices etc. All of these things kept nicotine in her system and kept her physically needing the cigarettes. A couple of months ago, she quit cold turkey. (Yeah Mom!) She says it’s the only way for her to break her addiction. I’m not sure if food addictions are the same, but I do know that for me it’s best to stay clear of carbs.  I can do this AND enjoy wonderful meals and treats. Believe me, it’s easier to maintain your way of eating than it is to constantly struggle in the name of “treating” yourself.

Back to the reason for this post…the cake. I was watching Paula Deen make her Chocolate Espresso Cupcakes and I decided that I wanted to experiment with making the recipe low carb. My intention was obviously to make a cake. However, what I actually ended up with was much more like a brownie than a cake. Or, you might compare it to a super dense and moist pound cake. We decided it was serendipity at it’s finest.


Low Carb Chocolate Brownie Cake

2 sticks softened butter

1/2 cup unsweetened cocoa powder

1 cup granular erythritol

36 drops EZ Sweetz (1.5 cup equivalent)

1/2 cup granular xylitol (or additional 1/2 cup erythritol)

4 ounces unsweetened chocolate

4 large room temperature eggs

1 cup sour cream

1 cup almond flour

1/2 cup bake mix (click here)

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350 degrees and spray a 9 X 13 pan with non-stick cooking spray. In a medium saucepan, combine butter, cocoa, erythritol, EZ Sweetz, and xylitol. Cook over low heat stirring constantly until the butter melts and the sweeteners are dissolved. This will take only about 1 minute after your butter first simmers. Turn the heat off and add the unsweetened chocolate. Stir until the chocolate melts and the mixture is smooth. Remove pan from burner and allow to cool for about 10 minutes.

Mix almond flour, bake mix, baking powder, baking soda, and salt in a medium mixing bowl and set aside.

In a large mixing bowl, blend sour cream and eggs until creamy and smooth. Blend in dry ingredients and mix well. Add chocolate mixture and blend again. Prepare for the fight over who gets to lick the beater, spatula, and bowl. :)

Bake for 27-28 minutes, or until center of brownie cake is just set.

Serves 16: Net Carbs 5 per piece with frosting.

*Now, here’s where the jury was split. About half the family thought these should be topped with a few nuts, or with nothing at all and be treated as a brownie. However, some thought that it needed the frosting. So, here’s the frosting we made.

Blend 3 ounces softened cream cheese, one stick softened butter, 1/2 cup heavy cream, 1 cup powdered erythritol, 6 drops of EZ Sweetz, 1 teaspoon of vanilla, and a pinch of salt until smooth and fluffy. We also added 5 or 6 drops of green food coloring because it was Easter.

**Please make this a few days ahead of time. It gets even better with time to sit in the fridge.


Low Carb Chocolate Pecan Candy

These are a great alternative to the sugar-free candies sold in the grocery store– plus they don’t have maltitol. They are very rich and really satisfy a craving for chocolate. Actually, they remind me of no bake chocolate and oatmeal cookies that some people call “oaties.” They are quick and easy to make. I hope you give them a try!



Low Carb Chocolate Pecan Candy

1 stick of butter

24 drops EZ Sweetz

1 cup granular erythritol

1/4 cup cream

pinch of salt

1/2 teaspoon vanilla

1 cup pecans

1/2 cup shredded, unsweetened coconut

1 ounce unsweetened baking chocolate

In a small saucepan, melt butter and stir in EZ Sweetz, erythritol, cream, and salt. Bring mixture to a simmer and stir until sweetener is completely dissolved. It only takes about 1 minute. Remove from heat and stir in vanilla. Add the chocolate and stir until melted. Stir in pecans and coconut and combine well.

 I allowed my mixture to cool slightly and put small spoonfuls in a mini-muffin tin. I let them sit in the freezer for 20-25 minutes. I removed them from the pan and stored them in the refrigerator.

However, I must admit the muffin tin was probably more trouble than it was worth. They were hard to get out of the pan. The next time I make these, I’ll put spoonfuls of the mixture onto wax paper like a drop cookie, and then let them set in the refrigerator until firm.


Makes 24 pieces:  1.8 NET carbs in a 3 piece serving


Low Carb German Chocolate Cake

German chocolate cake was my husband’s favorite before we started eating low carb. I was recently experimenting with a candy recipe that turned out to be a failure as candy, but made an awesome topping for a this cake. It made a very rich dessert. It’s also a very pretty cake and would be great for any special occasion.


Low Carb German Chocolate Cake

1 cup bake mix (see post here)

½ cup almond flour

½ cup carbalose flour (or additional ½ cup bake mix)

½ cup unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 stick of softened butter

3 eggs (room temperature)

18 drops EZ Sweetz (or ¾ cup Splenda)

¾ cup powdered erythritol

¼ cup sugar-free chocolate syrup (Torani or Hershey’s)

1/3 cup oil

¼ cup heavy cream

½ cup almond milk

1 teaspoon vanilla extract


Preheat oven to 350 degrees. Spray a 9-inch round pan with non-stick cooking spray. (I used a spring form pan.) Combine bake mix, almond flour, carbalose, cocoa, baking powder, baking soda, and salt in a medium mixing bowl. Set aside. Cream butter, eggs, EZ Sweetz, and erythritol. Add chocolate syrup, oil, cream, almond milk, and vanilla extract. Mix well. Add dry ingredients and mix thoroughly. Bake for 25 minutes and allow to cool.

I added half a batch of chocolate frosting (recipe here) to the sides and around the edge of the top of my cake to make a well for my topping. However, you could skip this step and just add the topping to the cake. You really don’t need the frosting…but sometimes it isn’t a matter of need, it’s a matter of want.

German Chocolate Topping

1 stick of butter

½ cup granular xylitol (or heaping ½ cup granular erythritol)

12 drops EZ Sweetz (equivalent to ½ cup Splenda)

¼ cup heavy cream

1 teaspoon molasses

Pinch of salt

½ teaspoon vanilla

1  ½ cups chopped pecans

½ cup shredded, unsweetened coconut


Melt butter in a small pot over medium heat. Add xylitol, EZ Sweetz, cream, molasses, and salt. Heat until the mixture just starts to bubble and the xylitol is dissolved. Remove from heat. Stir in vanilla first, and then add the pecans and coconut. Mix well to coat. Allow to cool. Add to the top of cooled chocolate cake.



Serves 12: NET carbs 5.3 (You could easily slice this cake into 16 pieces for 4 NET carbs each. It’s very rich and I think  a smaller piece would be plenty for most people.)





Low Carb Chocolate Frosting







I used to be totally addicted to sweets. I would sometimes keep a can of frosting in the fridge and just occasionally (or not so occasionally) eat a spoonful. It sounds absolutely absurd to me now, but it really is what I used to do. This frosting is good enough to eat with a spoon, but without all the guilt. It’s so easy to make too. I put it on my brownies (recipe here) and they are ridiculously good. This frosting would be good on anything. It is very creamy at room temperature and becomes more firm when refrigerated. I love it both ways. Enjoy!

Low Carb Chocolate Frosting

2 ounces unsweetened chocolate

1/3 cup heavy cream

1 stick of softened butter

1/2 cup powdered erythritol

12 drops EZ Sweetz (equals 1/2 cup)

Step one: Melt chocolate in a heat safe bowl over a pot of simmering water.

Step two: When chocolate is thoroughly melted, remove from heat and whisk in cream until smooth.

Step three: Add sweeteners and butter, then whisk (or use hand mixer) until smooth.

This makes enough frosting to generously cover a 9 x 13 pan of cake or brownies.

NET carbs for entire batch: 12 grams