Chocolate and Peanut Butter has got to be one of the greatest flavor combinations ever known. This little cake is just enough for one indulgent portion. Rich chocolate and silky peanut butter melting together in the perfect dessert.
Butter a small (about 6 ounce) oven proof ramekin or bowl
In a small bowl mix the peanut butter, unsalted butter, and confectioner’s sweetener together and set aside
In another bowl beat the egg, then mix in the melted butter, and vanilla extract
Add the keto chow, sweetener, cocoa powder and baking powder
Mix everything together until you have a smooth batter
Place about two-thirds of the batter in your prepared ramekin then put the peanut butter mixture in the center of the batter and press it down lightly. Push the square of chocolate chips into the center of the peanut butter.
Pour the rest of the batter over the peanut butter and smooth over so that the top is even and the peanut butter is completely covered.
Bake in the preheated oven for 20 minutes. The cake should be firm and slightly risen around the edges but still slightly soft in the center.
Allow the cake to cool for about five minutes. Gently pull it away from the edges of the ramekin. Top the ramekin with a small plate and turn it over gently shaking it if necessary, to release the cake.
Garnish with a sprinkle of confectioner’s sweetener and whipped cream if desired.
Fat bombs are a great way to meet your fat macros or just satisfy a sweet tooth. They are also easy and fun to make. These eggnog fat bombs double as convenient creamers for fatty coffee. Just add one or two to hot coffee and froth for a delicious drink full of high-quality fat.You can use any flavor of keto chow in this recipe just omit the nutmeg. Have fun trying different combinations.
Cook time: 10-20 minutes depending on the size of your waffle iron.To me, nothing says cozy mornings at home with family, during the holidays like waffles and warm syrup. And It doesn’t get much more festive than eggnog waffles with homemade cranberry syrup. Even the most dedicated carb eater in your midst will enjoy these waffles so you might want to make a double batch. They freeze well so you can save any extras to reheat in a toaster oven or toaster if you still have one hanging around. Keep the cranberry syrup chunky and layer it between two waffles with sliced turkey and cheddar for amazing turkey melts!
Put the almond flour, keto chow and baking powder in a medium mixing bowl and whisk together.
Add the eggs, milk, butter and vanilla extract and whisk well or blend with an immersion blender.
Once the batter is mixed let it sit for five minutes then stir once more before cooking. Batter will be thick.
While the batter sits preheat your waffle iron.
When the waffle iron is hot oil it with cooking spray or butter
Place about 1/4 cup of the batter in the center of the hot iron and spread out slightly.
Close the lid and cook the waffle until it has set, looks golden and the waffle iron opens without resistance.
If the batter gets too thick thin it by adding water or more nut milk a teaspoon at a time.
Remove the waffle to a warm plate and continue until you have cooked all the batter.
Serve the waffles with butter and warm cranberry syrup or your favorite sugar-free syrup
Note: You can also mix the batter in a blender quickly and easily and clean up will be a breeze. Just place all the ingredients in the blender and mix until they are fully combined. Allow the batter to sit five minutes and pour it directly from the blender pitcher into the hot waffle iron. Yield: approximately 4-5 waffles depending on the size of your waffle iron.