Chocolate Peanut Butter Chaffle Cake

I love mini desserts and chaffles make it so easy to make a luscious, decadent little cake, without having a lot of leftovers to worry about. This particular cake includes my favorite flavors, and probably yours too: chocolate and peanut butter! You can’t go wrong with this little gem of a dessert for a special occasion or just because....

Chocolate Peanut Butter Chaffle Cake

Makes 1 mini cake (2 servings)

Chaffles:

1 teaspoon coconut flour

1 teaspoon unsweetened dark cocoa powder

1/8 teaspoon baking powder

1 tablespoon granulated erythritol sweetener

1 large egg, beaten (or 2 egg whites)

2 teaspoons creamy peanut butter, no sugar added

1 teaspoon water

1/8 teaspoon chocolate or vanilla extract

1 drop of peanut butter flavoring (optional)

Peanut Butter Frosting:

1 ounce cream cheese, softened

1 1/2 tablespoons creamy peanut butter, no sugar added and at room temperature 

1 tablespoon butter, softened 

1 1/2 tablespoons powdered erythritol sweetener 

1/8 teaspoon vanilla extract

2 to 2 1/2 tablespoons heavy cream

Chocolate Ganache Drizzle:

2-3 tablespoons heavy cream

3 tablespoons semi-sweet, sugar free chocolate chips, chopped (such as Lily’s or Bake Believe)

Additional hot heavy cream, if needed

1-2 teaspoons chopped peanuts to garnish, if desired

1. Preheat a 4-inch mini waffle maker. Whisk together all of the chaffle ingredients until a smooth batter is formed. Divide the batter in half and spoon about 4 tablespoons of batter in the waffle maker, spreading it around with the back of a spoon to cover all the waffle bumps. Close and cook for 3 to 3 1/2 minutes. Remove to a wire rack to cool. Repeat with the remaining batter to make a second chaffle. This recipe makes two chaffles. Cool completely before frosting.

2. Peanut Butter Frosting: In a medium bowl, beat the cream cheese, peanut butter and butter with an electric mixer until light and fluffy. Beat in the powdered sweetener and vanilla extract. Beat in the cream, one tablespoon at a time, until a fluffy and spreadable consistency is achieved.

3. Place one chaffle on a plate and spread with about 1/2 of the frosting. Add the second layer and top with the remaining frosting. Refrigerate for about 20 minutes.

4. Meanwhile, make the Chocolate Ganache: In a small bowl or saucepan, heat the heavy cream in the microwave or on the stovetop until hot and beginning to bubble at the edges. Add the chocolate chips and allow to sit for a few minutes to melt before stirring. Whisk until smooth. If your ganache is too thick, add additional hot cream, 1 teaspoon at a time, and whisk until you achieve at smooth and pourable consistency. (Note: This recipe will make more ganache than you need. Store the leftover in an airtight container at room temperature for up to 3 days. Simply reheat gently in the microwave, 10 seconds at a time, until melted.)

5. Drizzle about 1 tablespoon of ganache over the top of the cake and sprinkle with chopped peanuts. 

Nutritional Information per 1/2 cake: 367 calories, 7.2 g carbohydrates (2.5 g dietary fiber, 1.2 g sugars), 33.8 g total fat (14.3 g saturated fat, 0 g trans fat), 153 mg cholesterol, 212 mg sodium, 55.8 mg calcium, 48 mg potassium, 222 mg Vit A, 1 mg iron, 9.7 g protein. Net carbs per serving: 4.7 grams

Photos and recipe by Kathy Sheehan, copyright 2020

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Apple Pie Filling (made with Chayote Squash)

This all-purpose “apple” filling is great to use in any recipe that calls for apples, such as a pie or tart, cake, bread, pancakes, fritters or even applesauce. They are delicious on their own or served with keto ice cream. Their taste and texture is amazingly and truly like apples! Chayote squash is an almost tasteless, mild and firm squash, so it’s a perfect low carb substitute for apples. Simmered with apple pie spices, a zero-carb sweetener and lemon juice for tartness, it readily absorbs those flavors. Although it is optional, I think the addition of apple extract or flavoring is important to achieve the best apple-like flavor. I use Capella Double Apple flavoring (see photo below) and only a few drops is enough to impart a realistic “appleness” to this recipe. (You can leave it out and the recipe will still work fine, but the result may not give you the full apple punch, in my opinion.) I’m offering this basic recipe as a prelude to more “apple” recipes to come. Once you try these apples, I think you’ll be as delighted as I am to have this low carb alternative in your recipe box.

Low Carb “Apple” Pie Filling

Makes 2 cups

2 cups chayote squash, peeled, seeded and cut into thin slices (2-3 squash, depending on size)

2 tablespoons butter

2 tablespoons golden erythritol sweetener, or to taste (I use LaKanto Golden)

2 teaspoons apple pie spice blend

2 tablespoons lemon juice

1/2 teaspoon apple extract or 10 drops apple flavoring (I used Capella Double Apple), optional

6-8 drops monkfruit extract or stevia, if additional sweetness is needed

Water, if needed

In a medium to large skillet, melt the butter over medium-low heat and add the squash, sweetener, apple pie spice and lemon juice. Stir to combine. Cover and simmer for at least 20 minutes, stirring occasionally, adding water if needed to keep the apples hydrated (you don’t want them to dry out). Once the squash begins to soften, add the apple extract and monkfruit extract or stevia to taste. Continue cooking, covered, until the squash is tender, about 5-10 more minutes. You want the “apples” to be fork-tender. (If you plan to eat them without additional cooking, such as in a recipe that is baked, make sure they are very soft and no longer have any crunch.)

Allow to cool for at least 15 minutes to allow the flavors to mingle or store in an airtight container for up to a week. You can use this filling in any recipe that calls for apples, such as a pie or tart, apple cake or bread. Or serve warm with whipped cream or keto vanilla ice cream.

Nutritional Information per 1/2 cup: 67 calories, 4.2 g carbohydrates (1.8 g dietary fiber, 1.4 g sugars), 5.9 g total fat (3.7 g saturated fat, 0 g trans fat), 15 mg cholesterol, 43 mg sodium, 27.6 mg calcium, 100 mg potassium, 1 mg iron, 66 mg Vit A, 9 mg Vit C, 0.7 g protein. Net carbs per serving: 2.4 grams

Note: Compared to no sugar added, canned apple pie filling, this recipe is about 10 carbs LESS per 1/2 cup! 

Recipe by Kathy Sheehan, copyright 2020

All rights reserved. Please do not duplicate without the author’s permission. 

Keto French Toast Chaffle Breakfast Sandwich (or Monte Cristo!)

As I do often, I woke up in the middle of the night but, instead of turning over and going right back to sleep, I started thinking. I had seen a video going around on Facebook using this cooking technique for making a french toast sandwich, so I thought “Why can’t I do that with chaffles?” The excitement of this idea took over my mind and I didn’t go back to sleep for hours! When morning arrived, I leapt out of bed and ran down to the kitchen to try out this recipe. It was worth the poor night’s sleep!! This breakfast sandwich is SO GOOD and, when drizzled with a little sugar free syrup, it tastes like a Monte Cristo! For greater convenience, it’s a good idea to make your White Bread Chaffles ahead of time. (I triple or quadruple the recipe and make a batch of 6-8 at a time; they keep well in the refrigerator and are always available as a bread or hamburger bun substitute whenever you need them.)

Click on the YouTube video to see how to make this amazing breakfast sandwich:

Keto French Toast Chaffle Breakfast Sandwich (or Monte Cristo!)

Makes 1 sandwich

White Bread Chaffle Ingredients:

1 egg (or two egg whites)

1 tablespoon mayonnaise, sour cream or ricotta cheese

1 tablespoon almond flour (or coconut flour)

1/8 teaspoon baking powder

1 teaspoon water

Other Ingredients for Sandwich:

2 eggs, beaten

A pinch of salt and pepper to taste

1 teaspoon almond milk

1 ounce cheese of choice, sliced

2 pieces of bacon, cooked and halved

Sugar free syrup (optional)

1. First, make the chaffles by whisking the chaffle ingredients together. Divide the batter and spoon 3-4 tablespoons onto a hot, preheated mini waffle maker, close the lid and cook for at least 4 minutes. Remove to a wire rack and repeat with the remaining batter. This recipe makes 2 chaffles.

2. Meanwhile, whisk together the 2 eggs, salt, pepper and teaspoon of almond milk; set aside. Have the sliced cheese and bacon ready to go.

3. Melt some coconut oil or butter in a 10” non-stick skillet. Place over medium-low heat and add the whisked eggs. Dip the smooth side of one chaffle into the egg, turn over and place the egg-covered chaffle on one side of the skillet in the egg mixture (if your chaffle has a rough side, make sure it is up). Repeat with second chaffle and place in the egg mixture next to the first chaffle. You want the two chaffles in a line, in the center of the egg mixture. While on medium-low, cover and cook for a couple of minutes until the egg is just set.

4. As a whole unit, turn the chaffles and egg circle over to cook the second side. Top chaffles with slices of cheese and bacon. Fold the egg “wings” into the center over the chaffles and filling. Carefully, fold one chaffle to rest on top of the other chaffle (like a book with filling). Allow the chaffle on the bottom to continue cooking until nicely browned. Flip over to the second side to brown.

5. Remove sandwich to a serving plate and drizzle with sugar free syrup, if desired. Eat with a fork and enjoy!

Nutritional Information: 546 calories, 3 g carbohydrates (0.8 g dietary fiber, 0.8 g sugars), 43.9 g total fat (14.8 g saturated fat, 0 g trans fat), 612 mg cholesterol, 912 mg sodium, 341 mg calcium, 354 mg potassium, 3 mg iron, 335 mg Vit A, 33.6 g protein. Net carbs per serving: 2.2 grams

Photos, video and recipe by Kathy Sheehan, copyright 2020

All rights reserved. Please do not duplicate without the author’s permission. 

Keto Apple Fritter Chaffles

I love apples, but avoid eating them because of their high carbohydrate and sugar content. I have discovered the PERFECT apple substitute: Chayote Squash! Chayote squash is bland, it has almost no flavor on its own, but its texture and the way it softens as it cooks makes it an excellent, low carb replacement for apples in recipes. I promise, you will not be able to guess that these “apple” fritters are not made from real apples! The trick is giving the squash the flavor of apples by cooking them in apple pie spices, adding lemon juice for tartness and, most importantly, adding apple extract for flavoring. I use Capella Double Apple flavoring, which I purchased online (click here to view). Only a few drops is needed to give the squash their realistic apple taste. The other thing I love about this recipe is its generous portion size! Enjoy these “apple” fritters for breakfast or dessert. I guarantee you’ll want to have them often and, with such a low carb count per serving, you can!!

Keto “Apple” Fritter Chaffles with Glaze

Makes one serving (3 chaffles)

“Apple” Fritter Filling (make first):

2 tablespoons butter

2 cups chayote squash, peeled and diced into small pieces (2 squashes)

2 tablespoons lemon juice

2 tablespoons golden (brown) erythritol (I used LaKanto Golden Monkfruit Sweetener)

8 drops monkfruit extract or stevia, or to taste

1 1/2 teaspoons apple pie spice blend

1/4 teaspoon apple flavoring or extract, or to taste

Chaffle Ingredients:

1 large egg

1 tablespoon mayonnaise or sour cream

1 tablespoon almond flour

1 teaspoon coconut flour

1 teaspoon golden (brown) erythritol sweetener

1/4 teaspoon baking powder

1/8 teaspoon vanilla extract (or cake batter extract)

1/3 cup prepared “apple” fritter filling (see directions below), finely diced

Glaze Ingredients:

1 tablespoon melted butter

1 tablespoon heavy whipping cream

1/4 teaspoon vanilla extract

2 tablespoons powdered erythritol sweetener

1. Prepare the “apple” fritter filling first, before mixing the chaffle ingredients. Peel, de-seed and dice the chayote squash into small pieces, as you would an apple. In a medium skillet over medium-low heat, melt 2 tablespoons butter and add the diced squash, lemon juice, golden erythritol sweetener, monkfruit extract or stevia, apple pie spice and apple flavoring. Cover and simmer gently over low to medium heat for about 20 minutes, until tender and soft. Stir occasionally and, if needed, add a tablespoon of water so the mixture doesn’t dry out or burn. When soft, taste and adjust sweetening and spices to your liking. It should taste like cooked apples! Note: This recipe will make more than you need for one serving. Set aside 1/3 cup for chaffles and, when cooled, store the remainder of the filling in an airtight container in the refrigerator for another time or serve over keto vanilla ice cream.

2. To make the chaffles, preheat a 4” mini waffle maker. In a medium bowl, whisk together the chaffle ingredients, except the filling. If needed, use a potato masher to finely dice the 1/3 cup “apple” fritter filling before adding it to the batter; for even cooking, you don’t want the “apple” pieces to be too big. Whisk the filling into the batter until well combined.

3. Divide the batter into thirds. Spoon 3-4 tablespoons of the batter onto the preheated waffle maker and spread around so the “apples” are evenly distributed. Close the lid and cook for at least 4 minutes or until the fritter is nicely browned. Remove to a wire rack and repeat with remaining batter to make two more chaffles (this recipe makes 3 chaffles).

4. While the chaffles are cooking, make the glaze. Whisk together the melted butter, heavy cream and vanilla extract. Add the powdered erythritol and whisk until smooth.

5. Drizzle glaze over chaffles before serving. Enjoy!

Nutritional Information per 3 chaffles with glaze: 407 calories, 6.7 g carbohydrates (3 g dietary fiber, 2 g sugars, 0.7 g sugar alcohols), 40 g total fat (16.9 g saturated fat, 0 g trans fat), 252 mg cholesterol, 325 mg sodium, 103.2 mg calcium, 190 mg potassium, 2 mg iron, 291 mg Vit A, 6 mg Vit C, 8.9 g protein. Net carbs per serving: 3.7 grams

Photos and recipe by Kathy Sheehan, copyright 2020

All rights reserved. Please do not duplicate without the author’s permission.

Low Carb Dark Chocolate Pudding

The other day I made a recipe that called for only egg whites...so what to do with the yolks? Make homemade pudding! This chocolate pudding is smooth, creamy and comfort food at its most delicious. The addition of both cocoa powder and chopped chocolate makes it extra rich and dark, just the way I like it. It keeps well in the refrigerator for many days, so I can spoon up a chocolate hug anytime!

Low Carb Dark Chocolate Pudding

Makes 6 servings

1 cup heavy cream

1 cup almond or coconut milk, unsweetened

A pinch of salt

1/8 teaspoon instant coffee granules or powder

3 egg yolks

1/3 cup powdered erythritol sweetener (confectioners)

2 tablespoons dark cocoa powder, unsweetened 

2 ounces sugar free chocolate, chopped (a bar or chocolate chips)

2 tablespoons butter

3/4 teaspoon chocolate extract (omit if you don’t have any)

1/2 teaspoon vanilla extract

1/2 teaspoon monkfruit extract or stevia glycerite, or to taste

1/4 + 1/8 teaspoon xanthan gum

1. Put the heavy cream and almond or coconut milk into a medium saucepan. Add the salt and coffee granules and whisk. Place over medium heat until the mixture begins to simmer and you see bubbles around the edges. Reduce heat to medium-low or low.

2. Meanwhile, while the cream mixture is heating, whisk together the egg yolks and powdered sweetener in a glass measuring cup or heat-proof bowl until well combined and light in color.

3. Slowly whisk in about 2/3 cup of the hot cream mixture into the eggs, whisking constantly, until well combined. Slowly whisk the tempered egg back into the hot cream mixture, whisking constantly. Continue to cook and stir the custard over low to medium-low heat until the pudding thickens and coats the back of a spoon, but do not boil.

4. Remove pudding from the heat and add the cocoa powder and chopped chocolate, stir until chocolate is melted and pudding is smooth. Add the butter, extracts and monkfruit or stevia sweetener. Stir until well combined. While whisking vigorously, sprinkle the xanthan gum onto the hot pudding and whisk until smooth and thickened (the pudding will thicken further in the refrigerator). Taste and adjust sweetening, if desired.

5. Allow the pudding to cool in the saucepan for 20-30 minutes, stirring occasionally. Spoon the pudding into individual serving dishes (or pour into a medium bowl) and refrigerate until set, for several hours. To prevent a skin from forming on the top of the pudding, place plastic wrap directly on the surface of the pudding while it’s cooling.) Serve with whipped cream and chocolate shavings, if desired.

Nutritional Information per 1/2 cup: 216 calories, 4 g carbohydrates (1.1 g dietary fiber, 0.2 g sugars), 23 g total fat (12.6 g saturated fat, 0 g trans fat), 160 mg cholesterol, 95 mg sodium, 91.5 mg calcium, 57 mg potassium, 232 mg Vit A, 3.2 g protein. Net carbs per serving: 2.9 grams

Photo and recipe by Kathy Sheehan, copyright 2020

All rights reserved. Please do not duplicate without the author’s permission.

Quick and Easy Mashed Cauliflower

Since I cook almost every meal from scratch, I’m always looking for dishes that are convenient and simple to make. This quick mashed cauliflower recipe takes only about 10 minutes from start to finish and is the best low carb substitute for mashed potatoes that I know. I’ve posted a Perfect Mashed Faux-tato recipe in the past, but that one requires cutting up and steaming a fresh head of cauliflower. This easier recipe calls for a bag of frozen riced cauliflower instead, so most of the work is already done! The best part is that both recipes taste exactly the same. From now on, when I only need a few servings of this favorite low carb side dish to go with turkey, a pot roast or to make “potato” pancakes, this will be the one!

Quick and Easy Mashed Cauliflower

Makes 4 servings (1/2 cup each)

One (10 ounce) bag of frozen riced cauliflower (I used Green Giant)*

3 tablespoons butter, cubed

1 1/2 ounce cheddar cheese, cubed

1/2 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

1. Pour the frozen riced cauliflower into a skillet, cover and heat over low to medium heat until the cauliflower is thawed completely. Remove lid and continue to heat, stirring occasionally, until all visible liquid has evaporated. 

2. Transfer the heated cauliflower to a food processor. Add the cubed butter and cheese and process on low until the butter and cheese has melted and is incorporated. Add salt and pepper to taste and process on high until the mashed cauliflower has reached the consistency you desire.

3. This can be rewarmed and served right away or can be stored in an airtight container in the refrigerator for up to several days.

*Note: You may ask why I don’t just buy the premade mashed cauliflower available in the frozen section of the grocery store. The reason is because the company adds milk, skim milk and modified rice starch, all of which adds carbs and sugars to the finished product. For comparison, one 1/2 cup serving of the premade frozen mashed cauliflower is 7 total carbs per serving (or 5 net carbs) with 3 g of sugar!! My recipe is only 3.4 total carbs or 1.7 net carbs per serving. This recipe is truly low carb/keto, while the premade product is not.

Nutritional Information per 1/2 cup serving: 135 calories, 3.4 g carbohydrate (1.7 g dietary fiber, 1.7 g sugars), 12 g total fat (2.7 g saturated fat, 0 g trans fat), 34 mg cholesterol, 437 mg sodium, 94.9 mg calcium, 4 mg potassium, 114 mg Vit A, 35 mg Vit C, 4.4 g protein. Net carbs per serving: 1.7 grams

Photo and recipe by Kathy Sheehan, copyright 2020

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Peanut Butter Pudding

When my daughter was little, she was known as “The Peanut Butter Girl.” One of her favorite desserts was homemade peanut butter pudding. She is celebrating her 31st birthday today and, instead of a cake, she requested peanut butter pudding for her special treat. So, I went to work and created this low carb, sugar free recipe that exactly matches the taste and texture she remembers. It would also be an excellent filling for a Peanut Butter Cream Pie. If you’re a peanut butter lover too, you can enjoy this creamy, delicious pudding without guilt while sticking to your low carb/keto diet!

Low Carb Peanut Butter Pudding

Makes 6 servings

1/2 cup heavy whipping cream

1 1/4 cup unsweetened almond milk

3 large egg yolks

1/2 cup powdered erythritol sweetener 

A pinch of salt

1/2 cup natural, creamy peanut butter, no sugar added

1 teaspoon vanilla extract

1/4 teaspoon xanthan gum

3-4 drops monkfruit extract or liquid stevia, if additional sweetness is needed

4-6 drops peanut butter flavoring (optional)

1. In a medium saucepan over medium heat, combine whipping cream and almond milk. Bring just to a simmer (you’ll see bubbles around the edges). In a medium bowl or glass measuring cup, whisk the egg yolks, sweetener and salt until well combined.

2. Using a ladle or gently pour about 3/4 cup of the hot cream mixture into the egg mixture, whisking continuously. Then slowly pour the tempered egg mixture back into the saucepan while whisking. Cook, while stirring, for 4-5 minutes until thickened and the pudding coats the back of a spoon.

3. Remove from heat and add the peanut butter and vanilla extract; whisk until the peanut butter melts and the mixture is smooth. While whisking vigorously, sprinkle the pudding with the xanthan gum until well distributed. Taste and, if additional sweetness is desired, add the monkfruit or stevia and stir to incorporate. Let the pudding sit in the pan to cool for 10-15 minutes, stirring occasionally to prevent a skin forming on the top.

4. Divide the pudding among six dessert dishes or put into a glass container. If you don’t want a skin to form, place plastic wrap directly on the surface of the pudding while cooling. Refrigerate until completely chilled, about 2 hours.

Nutritional Information per 1/2 cup serving: 240 calories, 5.3 g carbohydrate (1.4 g dietary fiber, 0.8 g sugars), 21.9 g total fat (7.1 g saturated fat, 0 g trans fat), 131 mg cholesterol, 93 mg sodium, 86 mg calcium, 11 mg potassium, 116 mg Vit A, 6.2 g protein. Net carb per serving: 3.9 grams

Photos and recipe by Kathy Sheehan, copyright 2020

All rights reserved. Please do not duplicate without the author’s permission.