Carrot Cake Loaf

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Since finding out about my own personal struggle with insulin resistance and PCOS, I am on a mission to get my body where it needs to be. Weight loss is never an easy journey, pair that with crazy hormones, it’s been quite a ride.

I am working so hard at breaking this vicious cycle for myself, but in doing so, I can’t and will not give up my love for cooking and baking. Because none of us need to do that!

I have had so much fun in the kitchen, trying new recipes and making our old favorite recipes more low carb friendly for us, and ultimately for you!

I do not believe my joy for food will ever go away, because I can talk, read, write, browse, eat…. all day long. I have made a choice to put the right foods in my body, to make it work the best it can. I have also made a choice to indulge in healthy treats from time to time, that don’t derail me from my goals.

Life is definitely all about moderation, and if you can make your treats healthy for you, you aren’t cheating. You are living!

There are some things you can say that life is not worth living without, if I was dramatic I would say this Carrot Cake Loaf! I personally feel happier knowing I have found a slightly sweet bread that I can put together really fast, that gives me a tasty snack with delicious carrot cake flavor! Carrot cake is one of my favorites, and this did not disappoint! I hope you try it!

Carrot Cake Loaf

Ingredients

2 cups almond flour
3 tbsp coconut flour
1/8 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 cup carrots, grated
3 eggs
3 tbsp coconut oil, melted
1/2 cup unsweetened applesauce
1/4 cup swerve sweetener {or 1/2 cup sugar, honey, etc}
1 tsp vanilla extract

Directions

Preheat oven to 350 degrees.

Combine all dry ingredients in a bowl and mix together. {almond flour, coconut flour, salt, baking soda, baking powder and cinnamon}

In a mixing bowl, add eggs and swerve sweetener. Mix to combine, then adding coconut oil, unsweetened applesauce and vanilla extract.

Add dry ingredients to wet ingredients in mixing bowl and combine.

Then add grated carrot to batter.

Grease a bread/loaf pan with nonstick spray {butter or coconut oil} and pour batter into pan, spreading evenly.

Place in oven and bake for 30-32 minutes until top is browned and inserted toothpick comes out clean.

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Remove from oven and allow to cool.

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Then it’s time to slice it up and serve!

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It is moist, delicious and just subtly sweet- making it the perfect bread to eat as is, put a little butter on it, or make it into french toast! I think next time, I’ll even drizzle a little cream cheese frosting over it!

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Happy eating!!

Do you have a favorite loaf or bread recipe?

Low Carb Chocolate Chip Peanut Butter Cookies

How is it July already?! The time is sure flying and we are embracing our summer as much as we can! I hope you are too!

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There have been holidays, weekend projects, parties, concerts and lots of fun filling these days. It is no wonder that I haven’t taken the time to share a new and delicious dessert for you all to try! You will have to wait no longer, well maybe a little….

I hope you all were able to enjoy the 4th of July with the ones you love, doing something that made your heart happy. That is what life is about. Living it to the fullest every day you can and embracing as many moments possible.

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I was blessed with a lovely five day weekend over the 4th and I cannot put into words how wonderful it was! It was full of family, friends, good food, laughter and another home project to put down in the books. We redid our front porch! It still needs railings put on, but that will hopefully happen this weekend! I am loving it so far!

I will not hold you in suspense any longer! Here is what I’d describe as delicious, soft, pillows of chocolate chip cookie that will leave you asking for just one more. They are easy to make and worth every minute of the small effort. Happy baking!

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Low Carb Chocolate Chip Peanut Butter Cookies

Makes 18 cookies

Ingredients

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1 cup almond flour
1/3 cup coconut flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 eggs
1/2 cup swerve sweetener (or sweetener of choice)
1 tsp vanilla
1/4 cup coconut oil, melted and cooled
1/4 cup creamy natural peanut butter
3 oz of dark chocolate, cut into pieces

Directions

Preheat oven to 350 degrees.

In a large bowl or stand up mixer, combine eggs, sweetener, and vanilla. Then add coconut oil.

Add the peanut butter to the wet ingredients and combine.

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In a separate medium-sized bowl, combine dry ingredients- almond flour, coconut flour, salt, baking soda and cinnamon. Combine well, breaking up any big lumps from the almond flour.

Next add your dry ingredients to your wet ingredients, mixing on medium speed until combined.

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Then add your dark chocolate.

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Line a baking sheet with parchment paper (for non stick and easy clean up)

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Using a spoon or a cookie scooper, make 18 cookies and place spread out evenly on baking sheet.

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Bake in oven for 15-17 minutes until edges golden brown.

Remove from oven and allow to cool on baking sheet for at least 10 minutes.

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Then enjoy!

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Just the right amount of sweet chocolate, coconut and peanut butter. My favorite flavors married together to make the perfect cookie, with no guilt. If that isn’t winning, I don’t know what is.

Until next time! Happy eating!

Low Carb Pudding Parfaits

I don’t know about you guys, but some of my favorite sweet treats include cake, chocolate and pudding. If only I could eat my favorites everyday…. okay maybe that’s a little too indulgent.

What if we all could enjoy our favorites knowing that they aren’t as bad for you? That is my mission in this life and I truly enjoy sharing these creations with you.

A few months ago, I was craving my favorite chocolate cake. Costco’s chocolate cake, to be more specific. Layers of rich, dark, moist chocolate cake with sweet, creamy and decadent chocolate frosting, covered in delicious chocolate shavings. That is really what dreams are made of. I never looked up how much sugar is in that cake, although I know it’s probably right on the label. I didn’t want to cry after eating it.

So instead of venturing out to buy a huge cake that would leave me with a million servings (exaggerating, it’s probably more like 30ish), I tried my best to make a lower carb chocolate dessert that would kick the craving and leave our stomachs happy.

That’s when these were born. Yummy, healthier, chocolate, delicious parfaits. Layers of low carb chocolate cake, sugar-free pudding and whipped cream have completed my life. A dessert that is very versatile, for you can mix it with whatever flavors you like.

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In the words of Guy Fieri, “this is money”.

Low Carb Pudding Parfaits

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Ingredients for Cake

1 cup almond flour
1/4 cup coconut flour
1/2 cup swerve sweetener**
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup + 2 tbsp cocoa powder
2 eggs
3 tbsp butter, melted
1 tsp vanilla
1/2 cup water

**You can substitute your favorite sweetener- 1/2 cup swerve = 1/2 cup of regular sugar. So use according to that ratio.

Directions

Preheat oven to 350 degrees.

Mix almond flour, coconut flour, baking powder, baking soda and salt together, breaking up any lumps in the flour.

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In a mixing bowl, add eggs, sweetener and vanilla. Mix together until combined.

Add dry ingredients into the egg mixture. You will have a thick batter at this point.

Mix in cocoa powder.

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Add melted butter and water, allowing for all ingredients to blend and batter to thin out.

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Pour batter into a 8 X 8 inch baking pan either greased or with covered with parchment paper. Spread evenly into pan.

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Bake for approximately 22 minutes or until the top is set, but cake feels moist. Remove from oven and allow to cool completely.

You could stop here, top with your favorite frosting, whipped topping, ice cream…the possibilities are endless. I took it a step further.

Ingredients for Parfait

Chocolate cake, recipe above
1 box of sugar-free instant pudding (or regular pudding), any flavor
2 cups of preferred milk (skim, whole, almond, coconut, cream etc)
1 large container of cool whip (or make your own)

Directions

In a bowl, if using instant pudding, mix milk and pudding for 2 minutes using a whisk. Place into refrigerator for at least 5 minutes to allow to set.

Cut the chocolate cake into cubes.

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Using whichever cup, dish or bowl that you prefer, being to layer your parfaits.

First add cake, then pudding, then whipped topping, making three layers.

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Try not to put spoonfuls of pudding or cool whip into your mouth during this process. It can be difficult.

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You can make ahead and place back into refrigerator or enjoy right away!

Happy eating!

Disclaimer: This cake is meant to be light and easily crumbles for this parfait. If you are looking for a more dense cake, come back when I create that *wink wink*

Dark Chocolate Banana Bread

Dear Future Me,

If I could share one tiny piece of advice with you, it would be exactly this…

Live your life being the best you that you can be and don’t have regrets. If you want the stick, go get the stick!

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Do what your heart leads you to do and know that despite the outcomes in life, your intentions are always pure. The sky is yours beautiful.

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Lastly, when in doubt, make this Dark Chocolate Banana Bread. It will make your head, heart and tummy very happy!

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If you are looking for a moist banana bread with sweet dark chocolate throughout, this is your lucky day!

Dark Chocolate Banana Bread

Ingredients

3 medium ripe bananas, mashed
1 tsp vanilla
3 eggs
1/4 cup coconut oil, melted
1/4 cup unsweetened applesauce
1/2 cup swerve sweetener (honey, agave, maple syrup or sugar)
2 cups almond flour
1/2 cup coconut flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 cup dark chocolate chips

Directions

Preheat oven to 350 degrees.

In a medium sized bowl, combine almond flour, coconut flour, salt, cinnamon, nutmeg, baking soda, and baking powder. Mix dry ingredients together and put aside.

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In a large mixing bowl, combine mashed bananas, vanilla, eggs, coconut oil, applesauce and sweetener. On a medium-low speed, mix these ingredients together until combined. You can also mix these by hand.

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Add dry ingredients to the large mixing bowl with wet ingredients. Mix until combined.

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Then fold in your dark chocolate chips.

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Grease a large bread pan with butter or coconut oil. For easy clean up, you can use parchment paper.

Pour batter into prepared bread pan and place into oven. Bake for 50-60 minutes until the edges and top of bread are golden brown and an inserted toothpick comes out clean.

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When done baking, remove from the oven and allow to cool before removing from pan.

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You can store the bread covered on the counter or in the refrigerator. We enjoy our sweets cold for some reason!

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Happy Eating!!