I know…I already shared a recipe for pancakes with you. Why do I need to share another? Because these are S pancakes!! The recipe I shared before were E pancakes. Why does this matter? I’m so glad you asked! This matters because the E pancakes must be eaten with little to no fat and sugar-free syrup. The S pancakes? You an put peanut butter on them with your sugar -free syrup! That’s right, PEANUT BUTTER!! YUM!
Let’s face it. That’s the reason we all detest diets. We want to be able to enjoy our dessert. Well, what if I told you that you can enjoy your dessert AND lose weight? Yup, you heard me correctly. Eat your dessert AND lose weight.
The THM way! Take this pumpkin dessert for example. I took a few different recipes I found and squished them all into one and came up with this delicious little cake. You could probably make muffins out of it, too.
Did you know pumpkin is a superfood?? It is! So good for you!
I had to title my post ‘Syrups’. Every time I think of the word syrup, I think of my son. I can’t help it. Have you ever had that one thing that brought back a memory of a person, place or thing from your past. Maybe it’s a scent, like a man’s cologne or flowers?? Well my son, when he was little never said syrup, it was always syrups…just one of a thousand things I loved about that little boy…
Aaanywho…today I am sharing a super simple, super yummy blueberry syrup(s). Of course, it’s sugar-free. And it’s delicious. Perfect on the pancakes I shared with y’all yesterday!
I love pancakes. I really do. But I don’t like how I feel after I’ve eaten them. You know, that feeling like you’ve just eaten a ton of bricks… Until now! I have a recipe for low-carb pancake that taste good, don’t call for bananas AND don’t taste like eggs!! Also, they don’t have a weird texture. Which is huge for me, because I have texture issues!! I’ve hit the pancake jackpot!! WooHoo!!
Low-carb Pancakes W/Blueberry Syrup
See how pretty they are? And what you see is what you get for one serving…amazing, right?!?!? Here’s the recipe for the pancakes…
Just a few alterations made the BEST Skinny Chocolate to date!! Even though the sweetener still didn’t dissolve all the way, it was not all stuck in the bottom, it was evenly distributed throughout the chocolate AND I used 1/8 c. almond milk for more of a milk-chocolate taste for those who don’t like the bitterness of dark chocolate! I also used kosher salt instead of sea salt, which gave it a deep, rich, background of salt. Some may not like this, but I did! So here is the new recipe, with the alterations….
In a medium bowl, whisk together almond milk and sweetener; allow to sit for several minutes.
Add melted oil to sweetener and milk.
Add cocoa powder; mix well.
Add dash of kosher salt and mix well to incorporate.
Pour into sprayed muffin tins or onto small cookie sheet lined with silicone mat or wax paper.
Freeze for 10-15 minutes or until chocolate has set.
Store in refrigerator or freezer.
This is my favorite skinny chocolate so far. I might not even try liquid stevia now. I really like how this turned out and since I don't mind the grit of the sweetener, it doesn't make sense to try another recipe. The only thing I might try is a peanut butter version, because....uuhh PEANUT BUTTER!! ;)
I have been putting trying the Skinny Chocolate recipe off because I have read such mixed reviews of it. Some love it, some hate it… I should have tried it earlier! It’s pretty amazing. I am going to try to iron out a couple kinks (how to get the sweetener and salt to dissolve) but honestly, I liked it the just the way it turned out. I didn’t mind the little bit of grittiness that the undissolved sweetener gave it. I’m wondering if I warm it up on the stove if that will take care of that??
Aaanywho… I love the Skinny Chocolate and I hope to try a few more add-ins for a little more variety (peanut butter, coconut, etc.). But for now, this will take care of that chocolate craving!
* Truvia to taste (I used 8 packets), powdered in a small food processor
* pinch of sea salt
Put oil in microwave safe bowl and melt in microwave.
Once oil is melted add cocoa, salt and sweetener.
Stir to dissolve sweetener, salt and incorporate cocoa.
Let sit a few minutes to allow sweetener to dissolve.
Stir again. If oil starts to set, simply melt again in microwave.
Put in silicone muffin tin or spread out on silicone mat (or wax paper) and freeze for a few minutes, til set.
Break into pieces or cut in halves. Store in refrigerator or freezer.
As I said before, all of my sweetener didn't dissolve. A lot of it was left in the bottom of my bowl so I just made sure to distribute it evenly between all my chocolates. I am going to try and heat all my ingredients on the stove next time and see if that helps! I will try and remember to update this so you know if that worked better! :)
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Update: Heating oil and sweetener did not help, in fact it made the chocolate more bitter in my opinion. Next thing to try is liquid sweetener, which will definitely take care of the grit, but will it taste good?!?! We shall see!
If you’re like me, and I suspect a lot of you are…you don’t like putting a bunch of chemicals or artificial things in your body. Sometimes though, you get in a habit of eating/drinking things that taste good and don’t want to give them up, even though you know they aren’t good for you. Pumpkin Spice Creamer would be one of those things.
You know, it’s fall and it’s getting cold so you crave all things pumpkin, creamy and warm. Yeah, you’re smelling what I’m steppin’ in, I know you are! Well, now you can drink all the Pumpkin Spice Creamer you want, y’all cause I have perfected my Homemade Pumpkin Spice Creamer! And I’m here to share it with you today!
Please note that I have the Ziplist recipe card now, making it ever so easy to share, bookmark, and print recipes from right here on my site! I hope this makes your experience here at foodgurly.com an even more enjoyable one!!