Do you mind sharing the recipe for the chocolate cupcakes?
Chocolate!
CaptainKirk
(Kirk Wolak)
#12
Dr. Robert Cywes says “All Snacking is emotional eating” I think we can throw that “need” for a dessert/treat in there…
Take the time out to make a gratitude list. A list of people, starting when you were small, to say thankyou to. I thank my Kindergarten Teacher, Mrs. Romero for putting up with me! I thank my 5th grade teacher for giving me lunch duty because I got into so much trouble during recess… All the way through to present day. Write it out!
Truly reflect and try to feel the thanks as if they can feel it! Take your time. Spend 5-10 minutes doing that, and after that, if you still want the chocolate, HAVE IT! But make yourself address the “feelings” issue. We feel whatever we focus on!!!
BTW, I take 1 bar (4 oz) of Bakers Chocolate. I put it in a ziploc and add 4 splenda packs. Melt it with hot water in my thermos cup, but you could nuke it if careful. I mixe it well. Then I “pipe” it into Silicone Molds [by cutting out off a corner] so I get 10 servings. This has < 1g net carbs. It is “Dark” chocolate by definition, no milk or oils I react to. And I only eat it after my meal!
OgreZed
#13
It was in the link, by clicking on the image:
Original recipe: https://alldayidreamaboutfood.com/low-carb-classic-chocolate-donuts
I’m not a fan of coffee, so I changed it up a bit. And I think cupcakes are easier to make.
Wet Ingredients:
• 1/4 cup butter, melted (or 1/4 cup coconut oil)
• 1/2 tsp vanilla extract
• 6 tbsp unsweetened coconut milk
• 4 large eggs
Dry Ingredients:
• 1/3 cup coconut flour
• 1/3 cup sweetener
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
Directions:
• Preheat the oven to 325F
• Combine all wet ingredients in Magic Bullet
• Whisk together all of the dry ingredients
• Combine wet ingredient with dry ingredients
• Divide batter between six cupcake molds (I sometimes top with Lilly’s Chocolate Chips)
• Bake for about 20 minutes
• Remove from oven and let cool
OgreZed
#14
Instead of pouring it out, just snip off the corner of the Ziploc bag and pipe it into the molds.
I do my deviled eggs similarly, putting the yolks and other ingredients into a Ziploc bag, then kneading the bag until everything is mixed, then snip the corner and pipe the yolk mixture into the halved egg whites.
CaptainKirk
(Kirk Wolak)
#16
That’s EXACTLY what I do.
I fixed the post.
I twist the top into a “bob” shape, cut the corner and squeeze it into the molds.
I just bought a silicone bar mold that makes 1oz per bar, that can be broken into pieces easily. Looking forward to testing it.
It’s the only chocolate that does not result in a migraine the next day!
ctviggen
(Bob M)
#17
My problem with chocolate is I can’t eat it near bedtime (seems to cause poor sleep) and it’s filled with oxalates. See here:
And since oxalates sequester nutrients and prevent their absorption, you’re not getting anywhere near the values in that table.
When I eat chocolate (high % chocolate, that is), I try to eat it with yogurt or other high calcium product.
Snolepurd
(Hannah Conway)
#18
Luckly i never have that problem. Actually i seem to sleep better with a little nip of chocolate after dinner…but i do eat dinner early in the evening btwn 5 and 6
Snolepurd
(Hannah Conway)
#19
We all know most desserts or snacks are emotional eating bit we do it anyways. Theres worse things to be doing then chocolate. Chocolate for me has the same relaxing effects as a cocktail
coffeekittie
(Parker the crazy crone lady)
#21
Ok, after searching, I can’t find anything about oxalate content in cacao butter. Not cocao, cacao. Anyone know? I’m more curious than concerned, but it would be nice to know.
FishChris
(Dirty Lazy Keto'er, Sucralose freak ;))
#22
I use sweetener (Sucralose) in my coffee… And my GF uses Sucralose and a few other different sweeteners (Stevia and monkfruit) in her keto baked recipes and deserts. I eat a little of it here and there…
But I really don’t feel like I have any hard core cravings for sweetened stuff. I can eat a little and I’m good. What I have to be really careful with is beef ! … Or other real meal foods, or dinners.
I enjoy a few bites of sweetened stuff mixed with a lot more good, healthy foods, and I don’t see any reason to completely quit eating sweet stuff. For myself I mean.
It’s just kind of funny that I ate as much or more sugary cr@p than anybody, and yet now I have no problems eating too many sweets.
Snolepurd
(Hannah Conway)
#23
This stuff is amazeballs! And only 7 net carbs for 2 table spoon. It really hits the spot after a long day stressful day at work.
FishChris
(Dirty Lazy Keto'er, Sucralose freak ;))
#24
“Only” 7 carbs per 2 tablespoons ? WAY too many carbs. Not really even keto.
coffeekittie
(Parker the crazy crone lady)
#25
If it’s within her carb limit, and only eaten occasionally, it’s sure as hell better than a lot of alternatives.
Snolepurd
(Hannah Conway)
#26
How is this not keto? And i only eat this if im under 10 carbs by the end of the say so im still under 20 net carbs.
OgreZed
#27
Ahem! ONE net carb.
16g carbs - 9g fiber - 6g sugar alcohols (erythritol) = 1 net carb
Unfortunately, $6.99 for 11 ounces from Netrition and $5.37 with a special discount from Vitacost.
FishChris
(Dirty Lazy Keto'er, Sucralose freak ;))
#28
I’m okay with the -9 gm of fiber… But I’m skeptical about alcohol sugars. And besides all that, Sucralose tastes better anyway. I wish more food makers would figure this out.
CaptainKirk
(Kirk Wolak)
#30
Yeah, this is why I make my own chocolate and add splenda to it.
I don’t tolerate it very well. Apparently it is high in Oxalates. My gout will start acting up!
(Warning Gout, I call it. Not a full attack, just enough to remind me… Back off the chocolate, LOL). But at least no migraines.
So, lectings -> Migraines, Oxalates -> Gout (For me)
Carob, unfortunately has lectins, otherwise, I like the taste better. Less bitter!