One of the biggest struggles of a low carbohydrate lifestyle is sweets/desserts. At least in my mind, sweet is synonymous with carbohydrates. The easiest way to remedy this is typically by using artificial sweeteners. But those sweeteners alone don’t usually satisfy food that is traditionally associated with dessert.
Enter eggs into the equation. Eggs are surprisingly versatile and can actually mimic the structure of things we would typically classify as “bready” or carbs.
So here it is – arguably my favorite recipe of all time. I eat these for breakfast and feel absolutely no guilt (because they’re essentially cooked eggs mixed with cocoa powder).
- Unsalted butter (160 grams)
- 6 large eggs
- Cream cheese (120 grams)
- Cacao powder (60 grams) – can also use cocoa powder
- Vanilla extract (2 tsp)
- Baking powder (1/2 tsp)
- Salt (1/2 tsp)
- Liquid sucralose (1/2 tsp, measured out as 60 drops) – this is equivalent to Splenda
Oven Prep: 350 degrees F
- Melt butter and cream cheese in microwave, 1 minute on soften setting.
- Mix eggs, sweetener, butter, and cream cheese in blender.
- Add in all powder ingredients and mix thoroughly. (When doing this, I say that I’m “buzzing” the mix. Mix very well.)
- Line baking dish with parchment paper. I use an 11 x 13 glass Pyrex dish.
- Bake at 350 degrees F for 30 minutes.
- Once done, remove from baking dish and cool on cooling rack.
- Reuse baking dish as storage vessel.
The resulting dish is amazing. In my mind it is exactly like brownies. The mixture of eggs with the leavening of the baking powder perfectly mimics the cake-y, slightly heavy texture you’d expect with a brownie. And the cacao powder (and likely the butter) add a level of decadence that ensures you won’t over indulge.
One thing that Josh and I like to do on a regular basis is comb through recipes of popular foods with a low carbohydrate slant. Especially when I’m stressed out the idea of “comfort food” is really appealing. This has lead to our newest creation – a low carbohydrate, low(ish) calorie, veggie heavy pizza. One that makes you feel immediately comforted.
- mozzarella cheese (84 grams)
- almond flour (84 grams)
- 1 large egg
- cream cheese (28 grams)
- tomato sauce (61 grams)
- turkey pepperoni (60 grams)
- pepperoncinis (60 grams)
- red onion (1/3 cup)
- bell peppers (1/3 cup)
- black olives (14 grams)
- jalapenos (28 grams)
The key to this recipe is really in the crust. The toppings are really mix and match to your liking. Above is what I like to put on the pizza. And in all honesty, it is probably too much turkey pepperoni. I use a calorie counting app to track my daily food. Since I’m particular about the data, I have been too lazy to reduce the volume of pepperonis and adjust the total calorie content.
Oven Prep: 400 degrees F
- Mix 28 grams of mozzarella cheese (remainder is for topping) with cream cheese. Melt in microwave. We typically set the microwave to soften for 1 minute, stopping at 30 seconds and stirring.
- Add in almond flour and egg to cheese mixture. We use a plastic mixing spoon to prevent the crust mixture from sticking.
- Once fully mixed, place crust mixture on parchment paper. Add another piece of parchment to the top and roll out with a rolling pin.
- When desired crust thickness/diameter is reached, remove top parchment. Pierce crust with fork.
- Bake the crust for 7 minutes at 400 degrees F. At 7 minutes flip the crust over and bake for an additional 7 to 8 minutes.
- Remove crust and start placing toppings.
- Bake an additional 15 minutes at 350-400 degrees F. If there are tons of veggies, consider a lower temperature and then broiling to crisp up the pepperonis at the very end.
The math on my recipe clocks in right at 1100 calories for the entire pie. Easily goes the distance of 2 to 3 filling meals.