Tag Archives: chocolate

Quick n fluffy 48 calorie chocolate shake

18 Aug

Craving a chocolate shake but don’t have any gelatin prepared in advance?  I’ve perfected the art of “quick setting” gelatin in a shake using ice and a blender!   I daresay it’s better than the original recipe, but it’s also lighter and fluffier- if you’re craving something more substantial check out the original gelatin shake recipe.

The shake I made in the demonstration video was absolutely perfect!  It takes a bit of tweaking to get it just right- too much gelatin, you’ll get fluffy mousse that’s delicious but has to be eaten with a spoon, too little, your shake will be runny, too much ice and you’ll have more of a slushie than a shake.  Also- my experience adding fats (avocado/ almond milk) has not been good, as these seem to “un-fluffy” the “fluffyness.”

Fluffy Chocolate Shake
Raspberry & Coconut
48 calories / 0.7 g fat/ 3.5 carbs/ 1.8 fiber/ 7.1 protein

  • water*
  • 1 T. gelatin
  • ice
  • 2 T cocoa powder
  • generous pinch of salt
  • stevia
  • 1 t. vanilla

*let the gelatin “flower” in 2/3 c. water before microwaving 30-45 seconds.  Add the rest after pouring the mixture over ice, as demonstrated below.

Chocolate milk shake with GELATIN!!!

31 Jul

Here’s another recipe using my basic gelatin prep method.  Watch and learn, my friends!

 

Chocolate Cake for Breakfast

27 Jun

Chocolate cake! For breakfast!? This 150-calorie cake-y chocolatey big-as-your-fist treat is a totally sufficient breakfast if you smother it in butter!  I remember watching this Cosby skit with my dad a long long time ago- “chocolate cake for breakfast” became a running joke when he was on breakfast duty.

“Eggs! Eggs are in chocolate cake! And milk! Oh goodie! And wheat! That’s nutrition!”

Anytime Chocolate Cake
Adapted from Spoonful of Sugar Free

Dry Ingredients:
1 T. Coconut flour
2 T. Protein powder
2 T. Cocoa
1/2 t. baking powder
Pinch of salt

Wet ingredients:
1/4 c. egg whites
2 T. canned pumpkin
1 T. – 1/4 c. water
A few drops of vanilla and/or stevia, optional
Optional mix-ins: frozen blueberries, raspberries, or chocolate chips.

Grease a bowl with coconut oil, set aside. Mix dry ingredients in a separate bowl, then add wet ingredients and mix-ins, stir, and add water to thin (see video). Pour batter into the greased bowl, then nuke for 3-4 minutes, depends on your microwave. Flip the cake out of your bowl, put a paper towel on the bottom, and nuke it again for 1- 1.5 minutes. Schmear with butter or peanut butter and enjoy with a hot cup of coffee on a lazy Sunday morning. These are also good cold and get really fudgy when they sit in the fridge.

In case you’re interested, here are the nutritionals for the WHOLE cake:
Calories: 144
Fat: 2.3 g
Carbs: 18 g.
Fiber: 8 g.
Protein: 19.1 g.

Not too shabby!

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