The Best Brownies - Ever! (GAPS, Paleo, Grain-free, Refined Sugar free, Gluten-free, Dairy-free)

A bold claim, I know! And I don’t just mean “the best brownies, considering they are GAPS/Paleo/Grain-free.” No, THE best brownies.

To quote my husband: “Whatever you had written down as the brownie recipe you were going to make for the rest of your life - scratch it and make these instead!”
Yep. And my husband does not follow a GAPS diet, or paleo or even grain-free, or gluten-free. He could eat any old brownie if he wanted to!

Somehow they manage to be fudgy and slightly cake-y at the same time! As far as I’m concerned - that’s pretty perfect!

This recipe started it’s life as one of Megan’s (a.k.a. Detoxinista) recipes for brownies made from almond pulp. Don’t know who that is? You are so missing out! She has a wonderful blog, full of awesome, healthy and oh so tasty recipes!

Anyway, after playing around with the recipe for a while, adjusting ingredients and amounts, I came up with a GAPSified version, that works really well, is packed with nutrition, doesn’t use a ton of almond flour, and, as mentioned above, is now our absolute favorite!

And they couldn’t be easier to make. Just dump everything in a bowl, whisk to combine, bake, done! And if you’ve done “specialty recipes” before, “quick and easy” is NOT a given!

 

Ingredients:

1/3 cup organic unsweetened applesauce (I use homemade)

1/4 cup ghee (or coconut oil)
1/3 cup raw honey*

1/3 cup date sugar (I use this one)

1/2 cup almond flour (I use Honeyville Almond Flour)

1/2 cup organic cocoa powder (I use this one)
2 tsp. organic vanilla extract
2 large eggs, pastured
1/2 teaspoon baking soda
1 pinch of sea salt

*I use our local raw hickory honey - it is fairly thick, pretty mild in flavor but strong in sweetening power, even when baked. You may have to adjust your honey accordingly, depending on how it comes through once baked and how liquid it is. The closest commercially available honey that compares to my local ones in both flavor and consistency, is this one, another favorite of mine!

 

Preparation:

Preheat the oven to 350F.

Grease and line an 8”x8” dish or pan with parchment paper.
Combine all the ingredients in a large bowl until an even and thick batter results.

Bake for 25 minutes, until the middle is no longer jiggley and the edges are pulling away from the sides of the pan.

Allow to cool before serving.

 

Note: For an extra decadent treat, frost with a little of this buttercream once completely cool. SO good!

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Homemade Ketchup (GAPS, Paleo, Refined Sugar Free)

 

Ingredients:

12 lbs. fresh tomatoes, quartered (for canned tomatoes, see note)
1 medium onion, diced
1 medium red pepper, diced
1/4 cup celery leaves or chopped celery stalks
1/4 cup of ghee (or butter - optional, but I would highly recommend it!)
1  1/4 cups apple cider vinegar
1/4 cup lemon juice (if you are canning this is essential)
1 Ceylon cinnamon stick, broken up a bit
2 tsp whole cloves
about 7 whole allspice berries
2 garlic chive stems, with flower heads (or 1 clove of garlic - I can't use garlic due to husband's allergy)
1 cup pure honey (You may need more or less - somewhat depends on what kind of honey you have and how strongly it comes through)

1/2 cup date sugar

2-2  1/2 tbsp. herbamare (or sea salt)
1 small can of organic tomato paste

 

Preparation:

Combine tomatoes, onion, bell pepper,and celery in a large stockpot (mine is 9 quarts and it was just enough) Crush the tomatoes slightly with a potato masher to make enough liquid to cover the bottom of the pan. Bring to a boil over medium heat, then reduce heat and simmer, covered, until tomatoes are soft and falling apart, about 30 minutes.
Meanwhile, add the vinegar to a small saucepan. Add the spices and garlic (chive flower heads) and bring to a boil over high heat.
Remove from heat and let stand for about 30 minutes or so. Pour vinegar through a strainer into the tomato mix. Discard spices. Simmer tomatoes, for another 30 minutes.

The lid is off from now on.

In batches, run the tomato mixture through a food mill (fine disk) to remove seeds & skins. Or press through a sieve, or puree in a food processor then sieve.

Return pulp to the stockpot, add tomato puree, lemon juice and ghee and bring to a boil. Reduce heat and boil gently, stirring occasionally, until the volume is reduced by about half, and the texture is about the thickness of a thick tomato sauce. Takes about 3 hours at a gentle simmer. You can turn the heat up higher to shorten the simmer time, but you will need to be close by to stir frequently.

Prepare canner, jars and lids.

Blend tomato pulp with an immersion blender or puree in a food processor/blender. Return to stockpot, add honey, date sugar & salt, and bring to a simmer over medium heat.

Simmer, stirring occasionally - I would really recommend using splatter guard if you have one, at this point!

Just keep simmering away until it is just a little thinner than you want the final product to be, (ketchup will further thicken when cold.)

If you're canning, fill hot jars to ½-inch headspace, wipe rims, affix lids and process in a boiling water bath for about 20 min.

Or you can freeze the ketchup.

 

Notes:

1.) If using canned tomatoes, use 6 x 28 oz. cans and omit the food mill step, as skins have already been removed.
2.) If you're not canning the ketchup (or you are pressure canning it,) you can omit the lemon juice and replace with 1/4 c of ACV. The lemon juice is just to keep the home canning safe.

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Salted Caramel Ice Cream (GAPS, SCD, Paleo, Gluten-Free, Refined Sugar Free)

This is not your run-of-the-mill caramel ice cream. It has a very satisfying honey flavor with a hint of salted caramel, enveloped in a rich and velvety ice cream texture.

And, this ice cream is scoop-able right out of the freezer!

My children have declared it “the best ice cream you ever made.” That is high praise, especially since they love all the other ice creams I have made before!

 

 

Salted Caramel Ice Cream

 

Ingredients:

3/4 cup of pure honey

2 tbsp. water

1 can of  Coconut milk 

1/2 tsp pink Himalayan sea salt

4 egg yolks (fresh, preferably from pastured chickens) room temperature

1 tsp vanilla extract

1 1/2 cup of cultured cream (I make mine from raw milk, culturing it for 24 hrs. with some milk kefir grains)

 

Preparation:

Place the honey and the water in a pan. Let it cook to 240 F (soft boil stage) on your candy thermometer. This takes about 8-10 minutes.
Then, carefully, add 1 can of coconut milk and 1/2 tsp of sea salt and stir to combine.

Let it cook until the temperature goes back up to 190 - 200F.

It will look like sweetened condensed milk, but a bit more runny.
Remove from heat and let it cool down to room temp.

Then add 4 egg yolks, 1 tsp vanilla extract, 1 1/2 cups of cultured cream. Whisk together and process in the ice cream maker. If you don’t have an ice cream maker, that is fine. Whisk it a little longer to thoroughly incorporate the ingredients and whip in some air.  Then pour into a container and freeze over night.

If you are processing this in an ice cream maker, please note that this particular ice cream will stay really slushy and soft. It barely gets to soft serve stage, so just transfer it to your ice cream container and freeze at least over night.

Unlike other ice creams, this scoops right out of the freezer, so no need to set this ice cream out to thaw a bit before serving.

Enjoy!

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CRUNCHY Butternut Squash Chips (GAPS, SCD, Paleo, Gluten-Free, Grain-Free)

This, my friends, is a bowl of truly crunchy heaven!

When you are on GAPS, or many other diets, you seriously lack the crunch factor. There is the odd crispy thing, but there is no real crunch crunch. There’s the kind of crunch you get from a cracker, or the crunch you get from dried zucchini chips (which is a little on the chewy/leathery side) and of course there is the crunch you get from a carrot - but there nothing close to the crunch you get from a potato chip or a tortilla chip.
Until you make these little babies!
They are truly crunchy. And delicious. And even though somewhat labor intensive, not hard to do!

My family really, REALLY likes these! Even the ones that aren’t doing GAPS! Who would have ever thought that my kids would beg me for butternut squash anything on a regular basis? Not me, but here we are!

So, let’s get started!

This recipe only has two ingredients. The recipe is not so much in the ingredients however, it is in the method.

It does help to have a dehydrator to make it easier to make these chips, but an oven works too.

Butternut Squash Chips

Ingredients:

1 Butternut squash, preferably one with a long, straight neck

Ghee, or frying oil of choice

Equipment: Potato peeler, Mandoline or other slicer (you need something that produces thin, even slices,) a dehydrator (or oven,) and means to deep or pan fry, kitchen tongs.

Method:

Slice the butternut squash just where it begins to bulge outwards.
That is where the seeds usually start. We want to use the top part for chips.

You can also use the bottom part for chips, however, they will end up being thin-ish half moon shapes.  I generally hollow out the bottom part and place it in the freezer. Once I have collected a few, I defrost and stuff them with meat and veggies for dinner. Not only does it taste delicious, it also looks really cute, prepared in it’s own little butternut squash bowl!

   

Peel the top part of the squash. You generally have to go over the same spot a couple of times to get to the bright orange flesh, with no whitish skin left, or the green veins that sometimes run under the skin.

Slice on a mandoline. I have tried several different thicknesses and personally I prefer 1/8 of an inch. They don’t take too long to dry and they still make a pretty sturdy chip.
You can go a little thinner or a little thicker, but I really wouldn’t go thicker than 1/4 inch, as the puffing up later will be impeded if the chip is too thick.

 

  

Bring a saucepan of water to a boil and in batches, boil the squash slices. About 2 minutes per batch.

They should still be pretty firm when you pull them out and by no means cooked through. I use kitchen tongs to pull them out and they still stand up really well to that grabbing pressure. If they fall apart on you, you are cooking them for too long. We really just want to blanch them!
I usually blanch them in 4-5 batches. Make sure that you put them into the boiling water one by one, so none of them stick together going in!

Once blanched, layer them onto the trays of your dehydrator. I tend to wait until they have cooled down just enough for me to touch all the slices, then layer them in there. Process according to your dehydrator instructions until completely dry. Some will curl up, some won’t - it’s all good.

You can also lay them out in a single layer on cookie sheets and dry them on the lowest setting of your oven.

And this is what they will look like once done. Completely dry, somewhat hard, but in a leathery kind of way.

Now, the magic happens.
I have no photos of the actual frying process. There is a reason for that!

The reason is .... you need to be FAST. As in, split seconds fast, so there’s no way I could photograph and not have the chips burn.

I generally fry mine in a small pan with about an inch or so of ghee in it. You can use other oils or fats too. It all works.


Heat your fat to about 350-375 F.

Now, fry them, one by one. Yes, don’t be tempted to dump them all in, I guarantee you they will all burn as you can’t get them out fast enough.


So, one by one, using kitchen tongues again, place a dehydrated chip in the hot fat, almost instantly flip it around to the other side and them take it out. I am literally talking about a second on each side.
But in that second, magic happens. You will see the chip puff up, sometimes it will uncurl, and it will turn to a deep orange. Sometimes the color doesn’t look like it changed much, but it will continue cooking even after you pulled it out, so DO pull it out. They will turn into an orangey brown once they cool.


Place on a kitchen towel to drain the excess oil/fat.


Keep doing this, one by one.

If you leave them in to get really brown, they are still crispy, but the more “burnt” they become, the more bitter they will taste, and that’s not what we want. So, one second each side, remember?

See the difference in the photo below. The left one went too far, the right one is what you’re aiming for !

Below you can see how the chip changes from dehydrated state to fried state. See those lovely bubbles? That’s the crunch factor!

    

Dehydrated squash slice.                                     Fried chip from dehydrated slice.

And there you have it. I like to give a light shake of Herbamare over them and enjoy, either by themselves or with dips, salsa, as nachos, etc.

Yes,  these are a bit of work! But the good news is that because they are dehydrated, you don’t have to do ALL of the above every time you make them. You can make large batches of dehydrated slices and store them in an air tight container and fry them up pretty quickly whenever you want them!
And butternut squash season is coming, so they will be a lot cheaper too. Well worth stocking up on!

I generally store the dehydrated slices in an air-tight jar and then fry up as many as we will eat. However, if you are going to store the fried chips longer, make sure they're in an air-tight container or bag, otherwise they will lose some of their crunch!

Notes:

Since this is a little labor intensive, I did of course experiment with seemingly simpler ways. None of them worked out.
Here is what I’ve tried:

• I tried them fresh and fried, total flop. Literally. Nothing crispy about them at all!
• I tried them fresh (without the dehydrating step) both blanched and not blanched. Also didn’t work out. Except for making them paper thin ... but those don't hold up to much and they were quite hard to get to the right crispness without completely burning them. And no puffing up either.
• Tried them just soaked in water and then dehydrated and fried - got crispy and a little bit puffy but they also had an oddly bitter flavor, which I really didn’t care for!
  
  
  
  

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Chicken Broccoli Casserole (GAPS, SCD, Dairy-Free, Gluten-Free, Low-Carb)

One of our favorite GAPS casseroles! It’s pretty quick and easy and my kids LOVE this one!

 

 

 

Chicken Broccoli Casserole

 

Ingredients:

1 whole chicken, cooked (rotisserie chicken, or cooked chicken from making stock)

1 onion, chopped

24 oz. organic Broccoli (fresh or frozen)

3/4 cup Honeyville Almond Flour
1 1/2 tsp Herbamare or sea salt
1 tsp garlic powder

1 tsp onion powder
1/4 cup nutritional yeast ( I use Bragg’s Nutritional Yeast)
1/3 cup  Mayonnaise (I use homemade)
1 tsp freshly ground pepper
2 large eggs, preferably pastured
1 tbsp. pickle juice (or 2 tsp of lemon juice)
1/3 cup coconut milk ( I use  Natural Value Coconut Milk)

 

Preparation:

Preheat oven to 350 F.

Steam broccoli florets,  take the meat off the chicken and place in a large bowl.  Add the broccoli.

In a separate bowl whisk together the remaining ingredients.

Pour over the chicken and broccoli and mix until everything is well covered.

Pour into a greased baking dish and bake for 30 minutes or until the top is golden brown and it’s set.

Enjoy!

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Easy Chicken Nuggets (With Many Variations) - GAPS friendly, Paleo, Grain Free, Gluten Free, Low Carb

We love these little un-breaded nuggets around here. They are tasty and dip-able, they freeze well and they warm up great in the toaster oven. They are also really tasty cold, straight out of the fridge or lunch box.
You can also make them into larger patties and enjoy them as a burger!

Feel free to half the recipe below - it makes a LOT of nuggets. I tend to cook for several meals at once and freeze, so I don’t have to make the effort as often!

They are easy to make and you don’t have to deal with breading them. You could also just bake these in the oven, but we love them pan fried with a little ghee around here, as they get a nice little crust around them, which just adds to the deliciousness!

Unfortunately my digital camera card is currently inaccessible, so this post is without food photos today, but I will either take new ones the next time I make these, or get them off the card one way or another!

 

Easy Chicken Nuggets

Makes about 55-60 chicken nuggets

Ingredients:

3 large eggs, preferably pastured

3 tbsp. coconut flour (I use Bob’s Red Mill Organic coconut flour)

3 tbsp. almond flour (I use Honeyville almond flour)

4 lbs. of ground chicken (or ground turkey) - they also work with pork or a mix of the three

2 tbsp. ghee - mayonnaise or coconut oil work too!

• Seasonings of choice. I usually use the following:

1 tbsp.  Herbamare or sea salt

1 tsp onion powder

1/4 tsp ground nutmeg or mace

1 tsp ground cumin

1/2 tsp freshly ground pepper

 

Ghee or oil/fat of choice for cooking the nuggets.

 

Preparation:

In a large bowl, combine eggs, coconut flour, almond flour and seasonings (salt, herbs, onion powder, paprika, cumin, etc.) The resulting paste should be about the consistency of soaked bread crumbs. If it's too dry, add a little water. Then mix in the ghee (you can also use left-over mayo.)

Add the ground meat and with your hands, combine everything well.

Take about 1 tbsp. sized balls of the meat mix, flatten them a little to make a nugget shape and fry them in batches in a frying pan with 1 tbsp. of ghee or oil of choice until golden brown on both sides and cooked through. Fry them up in batches and don’t crowd the pan!

Serve with gaps friendly ketchup ;)

 

Notes and Variations:

- You can omit the coconut flour, even thought that will change the texture a little.

- You can also omit the almond flour and use either all coconut flour or another nut or seeds flour - again the texture will be slightly different though.

- They can be baked or even deep fried in some healthy oil!  Bake in a pre-heated 375 F oven for 20 minutes, or until done.

- For buffalo chicken nuggets,  add 1 tbsp. of Frank’s Original  Hot Sauce to the meat mix. Bake or fry the nuggets. Mix 1/3 cup of Frank’s Original  Hot Sauce and 1/4 cup of melted butter or ghee and heat until just warm and combined. 
After you baked your chicken nuggets for 15 minutes (or fried them in a pan to almost done), dip the nuggets into the butter/hot sauce mix and either place back on your baking sheet or back in the pan. Bake for another 5 minutes, or if frying in a pan, give them another minute or so on each side.

- If you are really looking for a breaded chicken nugget, prepare the meat mix as above, then mix the following in a bowl for your nugget coating:

• 1/2 cup coconut flour
• 1/4 cup ground white chia seeds
• 1/2 tsp Herbamare or sea salt
• 1/2 tsp onion or garlic  powder
  

Once you shaped your nuggets, gently roll them in the breading mix and ensure they are evenly coated. Place them on a silpad or parchment paper and bake as instructed above. The “breaded” variety is better baked than pan fried.
You can use the buffalo sauce instructions on the breaded nuggets too.

 

Can’t find ground chicken or can’t find the kind of chicken you would like to use, ground?

Grind your own!

I grind mine with the meat grinder attachment of my kitchen aid.  I use this one.
However,  you can also grind chicken in your food processor.

 

Here is how!

• If you are starting with fresh chicken, cut it into one inch cubes and place them on a cookie sheet, lined with parchment paper. Make sure the meat is not touching each other. Place in the freezer for 20 minutes.
• If you are starting with frozen chicken, let it thaw just a little bit, then slice into one inch cubes with a large knife. I find that chicken is often sliced much easier while still somewhat frozen!
• We need the meat to be semi-frozen, as it will enable the food processor to chop more evenly, otherwise you end up with chicken mush.
• Now fill the food processor about half full and  PULSE the meat cubes until you have about the consistency of ground meat. 
  Really, PULSE, don’t let it run!  And make sure you work in small batches.
• Pick out any larger remaining pieces and pulse those again.
• Either use straight away or, if you started with fresh chicken, freeze for future use.
  
  
  

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Honey Sweetened Lemon Curd - The Quick And Easy Way (Dairy-Free, Refined Sugar Free, GAPS legal)

Do you love lemon curd? I do! And it can be such a nourishing treat, if you use the right ingredients!

Ah, but wait - it’s a pain to make. All the separating and stirring  and then you have to strain it, so you don’t have all the little bits of egg that seem to inevitably occur. And even if you’re willing to do all that,  you’re still left with all the egg whites in your fridge.

Not any more! Even though, you could make the GAPS legal nut thins with the left-over egg whites, but then what would you do with the left-over egg whites from your homemade mayo? *grin*
But I digress.

Below is a recipe that uses the whole egg and a method that has your lemon curd done with no bits, no straining and no separating of anything in about 10 minutes beginning to end. Well, maybe 15 minutes if you take a while squeezing those lemons!

And it is honey sweetened to boot!

Here we go!

Quick and Easy Lemon Curd

Ingredients:

• 4 medium sized, preferably pastured, eggs
• 1/4 cup of grass-fed butter (room temperature) or  organic expeller pressed coconut oil (this has no coconut flavor - if you use regular coconut oil it will have a coconut flavor)
• 1/3 cup raw honey
• 2 tsp lemon peel from organic lemon (or 1 tsp of organic lemon peel powder)
• 1/3 cup  of freshly squeezed organic lemon juice (bottled works too, in a pinch)

Preparation:

Add to a blender the eggs, the room temperature coconut oil or butter, if using, add the honey and the lemon peel. Quickly mix together for a couple of seconds, just until combined.

Add the lemon juice and give it a good whirl for a few second on high,  until well combined. The color will become a little lighter. But it really just takes a few seconds.

NOTE: When the mixture first comes out of the blender it will look all curdled and separated. Don’t worry about it. It will come together into a silky smooth curd once it gets warmed up. I promise!

Don’t worry about any foam you might have on top as you are heating up your curd - once it all gets warmed through, the foam will go away too.

Pour the mixture into a saucepan (I love using these ceramic coated saucepans - nothing sticks and clean up is WAY easy) and on medium high heat, under constant stirring, cook the mixture until it thickens.

Don’t walk away! This can happen quickly, and really, do keep stirring!

Once it thickens up, that is it! Perfectly smooth lemon curd.

Take it off the heat, fill curd into jars, let it cool, then place in the fridge! It will get a little more solid in the fridge.

Enjoy your silky smooth lemon curd!

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Going GAPS

Hello friends! It’s been a long time again!

It has been quite the summer for us, busy, busy, busy! But school is back and my now 3rd-graders (*gasp*) are getting back into their day-to-day school rhythm.
Which means, I get to go back to some kind of rhythm myself, too!

Lot’s has happened around here, not least of all a somewhat major change in eating protocol. Anna, my daughter, and I are currently following the GAPS protocol, which is not the easiest to do. But we are hoping for great improvements along the way and settling into our new plan.
Amazingly enough, Anna decided all by herself that she wanted to join me and we’ve since eased our way into it all through full GAPS. We have yet to do the intro at a later date, but for now we are on the full GAPS protocol.

Not familiar with GAPS? You can find out more here and here.

Which means a LOT of my time is spent in the kitchen. And even though I pretty much made most of our food from scratch as it was before, now it is EVERYTHING, and because only half of the family is on GAPS, it also means double cooking a lot of the time, even though I try to keep that to a minimum by just supplementing side dishes for the boys. For me, it is of course still more restrictive, as I am still having major issue with dairy, which is one of the reasons I opted for the “reset button” for my digestion and health that is the GAPS diet.

While delving into this whole new world of  dos and don’ts, I have also slowly started to come up with and/or revise old recipes to fit our current eating plan.

So, if you are on the GAPS/ SCD or paleo  journey too (many times GAPS specific recipes will also work for low-carbers (replacing the honey) and people who live gluten-free,) you are in luck, as you may find a whole new and ever expanding section of recipes on my site, suitable for those ways of eating.

I will start posting some of the new recipes over the next few days!

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Chocolate Crème - A Versatile Low-Carber’s Delight (LC, SF, GF, DF)

Do you remember the insides of a Lindor Truffle? How about Ferrero Rocher truffles? Or, if you are familiar with German candy, Eisschokolade? How about Nutella?

Of course you do! After all, us low-carbers try our very best NOT to remember those things quite as much! Well this could change now!

You’ll find many applications of more or less the same recipe and method in this post. Try them all or pick your favorite!

But first, let’s get the basic method down. It’s not actually that complicated as long as you have a good blender. Even those little personal blenders will do.

Basic Chocolate Crème Recipe

Ingredients:

1/2 cup neutral coconut oil (Tropical Tradition's expeller pressed Coconut Oil has barely any coconut flavor!)

1/2 cup of unsweetened cocoa powder

1/3 cup of erythritol, powdered (or 1/3 cup of raw honey - no stevia, for paleo/GAPS/SCD)

1/4 tsp stevia extract

2 eggs

1 tbsp. rum (optional) or 1/2 tsp of any flavor extract you’d like

1/4 tsp instant coffee granules (or more if you’re aiming for a mocha flavor)

2 tbsp. heavy whipping cream (can be replaced with Coconut Cream to make it dairy-free)

Preparation:

Warm the coconut oil in the microwave. You want the oil to be all liquid and hot, but not boiling.

Now blend the eggs, the erythritol, the cream, the stevia and any flavorings of choice and process for about a minute. We want to give the erythritol time to dissolve a little. Add the cocoa powder and process again. Scrape down the sides if necessary. Now, with the blender running add the hot oil. If your using a personal blender, just add the lot and process very quickly. Basically we want to cook the egg with the oil but not scramble it!

You’ll know it’s happening when the mass turns into a fairly thick crème. About the consistency of nutella, but a the peaks hold better.

The whole recipe makes about 2 cups of Crème  @ 38g of carbs, 12g Fiber = 26g of net carbs for the entire recipe. That makes it 0.8g net carbs per tablespoon.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

And that’s your basic recipe! Now the fun begins!

You can now use this crème as is as a cake frosting, filling or brownie topping. It will firm up some in the fridge, but it won’t be really hard. At room temperature it’s a surprisingly fluffy topping icing that holds it’s shape nicely!

Or you could fill the crème into a Ziploc bag, snip a corner off and pipe it into an ice cube tray. Place it in the freezer to harden.

Once set, release them by dipping the underside of the ice cube tray into some hot water and pop them out. Enjoy them as Chocolate Candy (straight out of the refrigerator no less) or coat them in some melted chocolate (much like a lindor truffle!)

Or you can place the crème in a bowl and refrigerate to harden some.

Later use the smallest Ice Cream scoop to scoop out some truffles and roll them in unsweetened cocoa powder for some decadent truffles.

My favorite way is to push a roasted Hazelnut in the middle and roll them in oven toasted and chopped hazelnuts. It reminds me of Ferrero Rocher!

Or you could use it as Chocolate crème on your low-carb toast, or muffin, or as a chocolate/mocha filling in your crepes! Whatever tickles your fancy.

Or you could make ...

Nutella

Ingredients:

1 cup of choco crème

2 drops of Creamy Hazelnut flavoring (or to taste)

2 drops of Vanilla flavoring oil

1/4 cup Hazelnuts, toasted in the oven until fragrant and cooled

Preparation:

Combine the crème with the flavorings and stir well.

Place the toasted hazelnuts into a kitchen towel and rub off the skins.

In a coffee grinder, grind the hazelnuts as fine as you possibly can without turning them into butter. It helps to pause between pulsing, so the grinder can cool down. I found that it works the best to have the nuts frozen before grinding, so if you’re having trouble getting them fine, you may want to try that next time.

Sift the hazelnuts so you get only the fine parts. Then stir into the chocolate crème. Voila! Nutella!

If you don’t mind the nutty bits in your Nutella, you can also process this in your food processor!

Personally I like this to be as smooth as possible!

Unlike the regular Nutella, this does need to be refrigerated. If it gets too hard, set it out at room temperature for a bit before you use it or briefly (like 15 seconds) nuke it on the defrost setting of your microwave!
1 tbsp. of the above is around 1.8g of net carbs per tablespoon.

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And last but not least, it makes a fabulous addition to any ice cream!

Use any vanilla, nut or caramel low-carb ice cream. Once you processed it to soft serve stage in your ice cream maker, squirt in little bits of chocolate crème from a Ziploc bag with the corner cut off. Give it a quick stir and put it in the freezer for the final freezing. I also like to add some roasted nuts for a delicious ice cream variety!

So there you have it! One basic recipe/method - many applications! I hope you enjoy them!

Note to German readers:
You can also use this as the low-carb chocolate crème for the Kalter Hund/Kalte Schnauze cake. Layer it with any neutral tasting low-carb cookie in the usual fashion!

{Photo courtesy of Oetker}

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