lundi 8 juillet 2019

Chocolate Mousse and Chocolate Peanut Butter Cheesecake

Chocolate Mousse

Servings: 5

Tot. Time: 30 min.

Nutritional Value – Calories: 251| Fat 23.3 g | Protein 5.6 g |Net Carbs 4.4 g


4 egg yolks

¼ c. of each:


½ c. swerve

c. whipping cream

½ t. vanilla

½ c. almond milk/ ¼ t. sea salt


Whisk the eggs.

Combine the water, swerve, and cacao in a saucepan until well mixed.

Stir in the milk and cream. Warm up – to just boiling – and turn off the heat.

Measure about one tablespoon of the chocolate mixture into dish with the eggs. Whisk and slowly empty the rest of the chocolate into the mix.

Empty the mousse into 5 jars/ramekins.

Pour 1 ½ cups of water into the Instant Pot. Add the trivet and place the jars into the pot.

Secure the top and set the timer for six minutes.

Quick release the pressure and remove the jars with some tongs.

Let them cool before placing them in the fridge four to six hours.

Chocolate Peanut Butter Cheesecake

Servings: 8

Tot. Time: 23 min.

Nutritional Value – Calories: 191 | Fat 16 g | Protein 6 g |Net Carbs 5 g


2 eggs

16 oz. cheese

2 tbsp. powdered peanut butter

t. vanilla extract

1 tbsp. cocoa

½ c. sugar substitute of choice


Let all of the fixings come to room temperature. Toss the eggs and cream cheese into the blender. Mix until smooth.

Add the remainder of the components and blend well.

Add the mixture into 4 (4 ounces) mason jars and cover with some aluminum foil or jar lid.

Pour one cup of water into the Instant Pot. You will need to prepare in two batches.

Cook on the high setting for 15 to 18 minutes. Natural release and chill overnight or at least several hours.

Coconut Cake

Servings: 8

Tot. Time: 50 min.

Nutritional Value – Calories: 236 | Fat 23 g | Protein 5 g |Net Carbs 3 g

Dry Ingredients

c. almond flour

½ c. unsweetened shredded coconut

1/3 c. Truvia/another sweetener

1 t. of each:

-Apple pie spice

-Baking powder

Wet Ingredients

¼ c. melted butter

2 lightly whisked eggs

½ c. heavy whipping cream

Also Needed

2 c. water-(6-inch) round cake pan


Combine all of the dry fixings. Add each of the ‘wet’ ingredients – one at a time.

Empty the batter into the pan, and cover with foil.

Empty the water into the Instant Pot, and place the steamer rack.

Set the timer 40 minutes using the high-pressure setting. Natural release for ten minutes. Then, quick release.

Remove the pan and let it cool 15 to 20 minutes. Flip it over onto a platter and garnish as desired (count the carbs).

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