Mayonnaise Chocolate Cake

Mayonnaise Chocolate Low Carb Cake  

Ingredients

• 3 cups Almond Meal
• 1/3 Cup of Coconut Flour
• 3/4 Cup of Cocoa Powder
• 1 1/2 Cup of Swerve Sweetener
• 1 Tsp of Salt
• 1 Tsp of Xantham Gum
• 1 1/2 Tsp of Baking Powder
• 1 Tsp of Baking Soda

Mix all dry Ingredient

• 3/4 Cup of Mayonnaise
• 5 Eggs
• 1 Tsp Vanilla
• 1 Cup of Water/Almond Milk or more if the batter is too thick

Mix with dry Ingredients

1. Preheat oven to 350*. Divide batter between 2 greased (not floured!) 9-inch cake pans. I put parchment paper in the bottom of the pan. Bake for about 25 minutes or until an inserted toothpick comes out clean. Invert onto cooling racks and cool completely.

1. LCHF Chocolate Whipped Cream Cheese Frosting

Chocolate Cream Cheese Frosting

(this will frost one layer so double the recipe if you want frosting inside as well as on top)

• 8 oz cream cheese, softened
• 1/2 Cup of cocoa powder
• 40-ish drops liquid stevia as desired or 3/4 cup of Confectionate Swerve
• 1/4 cup of milk or cream as needed to get the right texture
• Berries for garnish, if desired.

Low Carb Whipped Chocolate Cream - Cream Cheese Frosting 

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Ingredients

• 3 Tablespoons unsweetened cocoa powder
• 1 1/2 cups heavy whipping cream or heavy cream cold
• 1 8 ounce package cream cheese, cold (I only use Philadelphia Cream Cheese for this recipe)
• 1 cup Swerve confectioners or 3/4 cup if you prefer it less sweet
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, stir together the cocoa powder with a couple spoonfuls of the cream until it forms a creamy paste. Put the rest of the cream in the refrigerator to stay cold while you move on to the next step.
2. Add the cold cream cheese to the bowl with the cocoa paste and beat it with an electric mixer to soften it up and to begin to incorporate it with the cocoa, about 30 seconds. Add the sugar, salt and vanilla and continue beating until fully combined. Check a small bit between your fingers to insure sugar crystals have "melted" into the mixture so there is no grittiness. (Update 9-9-18: Don't over beat at this step. Just mix until fully combined. If you over beat, the mixture will become too loose. Don't worry about checking for grittiness. When you add the cream, the sugar crystals will dissolve.)
3. Slowly drizzle the cream down the side of the bowl while continuing to beat the mixture. This will help reduce splashing. Beat until the mixture is fully combined and has formed stiff peaks.
4. Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.

LCHF Peanut Butter Glaze/Drizzle

LCHF Peanut Butter Glaze/Drizzle

• 1/2 cup smooth peanut butter (I use Justins Creamy Peanut Butter)
• 1/2 cup heavy whipping cream
• 2 Tbsp Yacon Syrup
• 1/4 cup light brown sugar (packed)

Put all ingredients into a medium pan over medium heat and stir until well combined and made into a sauce.

Lemon Blueberry Bundt Cake Low Carb

Lemon Blueberry Bundt Cake Low Carb

Ingredients:

1/2 cup of Butter

8 ounces of cream cheese

1 1/2 cup of Swerve or low carb sweetener

6 eggs

1/2 cup of fresh squeezed lemon juice

2 teaspoons of Vanilla extract

3 cups of Almond Flour

1/3 cup of coconut flour

1/2 tsp salt

2 teaspoons of Baking powder

2 cups of blueberries

1/2 cup of almond/coconut milk

Glaze

1/3 cup of powdered Swerve Sweetener

Fresh lemon juice from 1 lemon

Instructions:

Preheat oven to 325F and grease a bundt pan very well..

Cream together the butter, cream cheese, and sweetener.

blend in the eggs and then the vanilla extract and 1/2 cup of almond/coconut milk.

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In a separate bowl, combine the almond flour, coconut flour, baking powder and salt

Slowly stir in the flour mix into the egg mixture.

Batter will be a little on the thick side. If you feel to thick add a little more coconut/almond milk.

In well greased bundt cake pan add 1/2 of batter then sprinkle blueberries on top of batter spoon rest of batter on top of blueberries and put the remainder blueberries on top of batter gently pressing them in to mixture.

Bake for 45 to 50 minutes.  Let cake cool for 30 minutes in pan then flip out onto wire rack to cool completely.

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For glaze, whisk together the powdered Swerve and lemon juice until smooth.  If too think, add a bit more powdered swerve.  If too thick, add a bit more liquid (water or lemon juice)

Drizzle glaze over the cooled cake.

Recipe Notes:

Serves 12.  Each serving has approx 317 calories per slice and a total of 9 carb with 4 g of fiber, Total Net Carbs 5

Husband Approved Dry Rub

Husband Approved Dry Rub  PRINT

A dry rub that makes chicken, ribs or your favorite cuts of meat taste phenomenal.

 Course Spices/Rub

 Prep Time 5 minutes

 Total Time 5 minutes

 Servings 1 serving

 Author Tommy

Ingredients

• 1/3 cup packed light or Swerve dark brown sugar
• 1 1/2 tsp salt
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 1/2 tsp chipotle powder
• 1 1/2 tsp garlic powder
• 1 1/2 tsp black pepper

Instructions

1. Measure all ingredients into a small mixing bowl and thoroughly mix to fully incorporate spices. Rub on all sides of your favorite cut of meat.

Recipe Notes

*Please use as many organic ingredients as possible.* Recipe makes enough rub for 1 full rack of ribs, 1 large piece of meat or 6-10 chicken pieces.