flourless chocolate and raspberry cupcakes

As you can probably tell baking is not my best skill 🙂 But it doesn’t bother me, as long as the final effect is tasty. I passionately can spend hours in the kitchen trying to make something pretty, usually inspired by sweet creations made by others – and most often it comes out like this. But as soon as I make a first bite and I can taste chocolate fluffiness, and creamy texture of mascarpone mixed with juicy raspberries it doesn’t matter how it looks like. For sugar eaters it might not be sweet enough, as I didn’t add any sugar or sugar replacement to mascarpone. But for me it’s sweet enough. I prefer to be able to taste slight bitterness of chocolate and gentle sweetness of fruits. I think cherries would be also delicious. Chocolate and cherries and chocolate and raspberries are my favourite combinations.

I used a muffin tray and baking paper cut in squares instead of proper cupcake liners. You can do the same or use fancy, colourful cupcake liners – they will look much prettier that’s for sure. I don’t bake often enough to have them on hand, that’s why I always use bits of baking paper.

It’s a perfect recipe for all of you who cannot tolerate gluten as these cupcakes are free from flour. They are made only with 4 ingredients: eggs, dark chocolate, butter and sugar replacement. With simple mix of mascarpone and fruits on top. These cupcakes are very light and that’s their downside – you won’t even notice when you eat them all, and you will need to make a new batch.



flourless chocolate and raspberry cupcakes


NOTES: my measuring cup is regular 250ml glass

INGREDIENTS for 12 cupcakes:

  • 100g dark chocolate (I’ve used Lindt 90% cocoa)
  • 100g butter
  • 5 large eggs
  • 1/3 cup xylitol (or any other kind of sugar replacement or regular sugar, if you don’t mind)
  • 250 g mascarpone cheese
  • 1 cup raspberries

DIRECTIONS

Break the chocolate in smaller pieces and place in a large glass bowl and melt over a double-boiler (pot with some boiling water, glass bowl placed inside, the bowl theoretically should not touch the surface of water but my usually touches and I didn’t manage to burn the chocolate yet). Add butter and stir until fully melted. Remove the bowl from the pot and let cool down to room temperature.

Now whip the egg whites. Separate the egg yolks and set them aside, we will use them later. In a bowl or a pot start whipping the egg whites, first on the slower program, after a minute or so you can use faster one (it will make you sure that all the whites are whipped and nothing stays on the bottom). Start adding sugar replacement and mix until you get soft peaks. I don’t like very sweet sweets, but if you feel like it’s not sweet enough for you, add more.

Heat the oven to about 160ºC.

Now go back to melted chocolate, if it’s room temperature add egg yolks and stir to combine. You can first add one spoon of chocolate to the egg yolks to warm them up, then pour them to the rest of chocolate.

Now slowly spoon by spoon start adding egg whites to chocolate, and stir gently using folding motion. You can easily do it using spatula or a big spoon. Always add egg whites to chocolate not the opposite, because whipped whites will deflate. You should get quite fluffy consistency.

Now fill up each cupcake liner, bake for about 25 minutes. After baking let it cool down completely.

Set aside couple raspberries and smash the rest with a fork. Whip mascarpone cheese with mashed raspberries. I used my icing kit to “decorate” cupcakes but mascarpone mixed with raspberries is not thick enough to keep the shape of icing tip, although still looks nicer than if I would use a spoon. Decorate each cupcake with couple raspberries and enjoy.

almond butter crepes #ketofriendly #gluten free

I like the idea of no flour crepes so much that each time I see a new way to make them I have to try. This is one of flour free keto crepe recipes I found on Instagram (@keto_loversi), made with only two ingredients: eggs and nut butter. Comparing to other keto two ingredients recipe (eggs and cream), these are more crispy and stiff, but they are still very fulfilling.

If you’re looking for some variety in ketogenic diet and like to experiment I highly encourage you to try this recipe. I feel like with this batter you could also make a great pancakes. This idea just pop into my head while writing this post, so one day I will need to try this.

Instead of basic peanut butter I used almond butter – leftover from making keto truffles – in compare to cream& egg crepes these ones have different texture and less egg-like taste. They are also much more crispy. I served mine with drizzle of more almond butter and little bit of dark chocolate with dried raspberry and apple. But you can stuff them with whatever you want. For low carb option choose from: cream cheese, mascarpone, ricotta, ad some strawberries, raspberries, blueberries or dark, low carb chocolate. If you don’t mind carb intake you can stuff them with some mush banana or apple and cinnamon. Choose whatever is best for you.

If you have some trouble making crepes or you don’t have a lot experience, let me help you with couple tips and trick that will make you crepe making easier and more pleasurable.

Here’s couple tips for you, to make the process easier:

  • use a special crepe pan – it will make your job easier – it has a low edge, it’s thin and flat, so it’s easy to spread the batter evenly. If you have regular one remember to heat the pan until very hot and roll the pan from side to side just enough to cover the bottom evenly with a thin layer of crepe batter,
  • it’s best to use a non stick pan – also you can spray it with oil spray, a bit of clarified butter or coconut oil. I always grease the pan before first crepe, after first one there’s no need to do that,
  • heat the pan until very hot,
  • if you have a pan without a non stick layer, grease it slightly before each crepe,
  • flip the crepe when the edges starts to pull away from the pan, shake the pan to make sure that crepe doesn’t stick, if it does help yourself with a spatula, be gentle,
  • use a large spatula to flip crepes or flip it by tossing it in the air and catching it, it will be difficult at the beginning but in my opinion it’s easier than using a spatula,
  • be patient – making perfect crepes it’s an art. If you don’t have any experience it will take some time and a few failures before you get it right.

If you’d like to explore more flour free crepe recipe ideas, scroll to the bottom of this post.

almond butter crepes

INGREDIENTS:

  • eggs
  • smooth almond butter
  • optionally addition of your choice: cream cheese, mascarpone, low carb chocolate, strawberries, raspberries or blueberries

DIRECTIONS

You’ll need one medium to large sized egg for 1 tablespoon of almond butter. I used 4 eggs and 4 tablespoons of almond butter and I got 5 crepes. Depending of the thickness of each crepe. I made 4 quite thin and 1 slightly thicker (it was not enough batter left for 2 crepes, so I made 1 thicker one).

It’s the best to mix eggs and almond butter with a blender. You’ll get even and fluffy consistence without any lumps. If you have quite runny almond butter and you don’t have a blender a fork or whisk will also do the job, but it will take a little bit more time.

When your batter is ready, simply heat a crepe pan (or other non stick pan you have) and pour some batter, spread out the batter evenly holding the pan and making circular movements. Use a spoon to to spread the batter, it will be quite thick. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds, no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate and a bit stiff, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.

Choose the best method for you, after couple times you’ll feel more confident.

Place each crepe on a large plate, they will be quite stiff and crispy. If you’d like to make them a bit more soft and easy to fold when you finish with the last one, simply cover the plate with the frying pan and let it stay like that for couple minutes. The water vapor condenses and will make crepes softer.

You can fold them and drizzle with some more almond butter, sprinkle with some dark chocolate or stuff with cream cheese, mascarpone, add fruits and whipped cream.

Enjoy!

For more #ketofriendly and #glutenfree crepes ideas click here:

mushroom and cheddar keto crepes

I like the idea of keto crepes very much as, just like traditional crepes, they give a huge field of creativity. Thus, by treating them as a base, you can prepare many different ideas for ketogenic meals. This…

Keep reading

keto spinach & feta crepes

Finally coming back to our food routine. Christmas food was fantastic, but reminded me why I like ketogenic diet 😉 Feeling heavy, bloated and having a heartburn after eating far too many cakes and feeling constantly wanting to…

Keep reading

mushroom and cheddar keto crepes

I like the idea of keto crepes very much as, just like traditional crepes, they give a huge field of creativity. Thus, by treating them as a base, you can prepare many different ideas for ketogenic meals. This is my fourth keto pancake idea, and I have a few more in my head. It’s typical keto meal high in fat content with very low carb intake. Thanks to that crepes are very fulfilling, I had two for my dinner and I was filling full for hours.

Although I would add more mushrooms. I had 500 grams of white mushrooms and I fill like I could stuff these crepes with 500 grams more. So if you like a lot of stuffing be prepare and buy some extra mushrooms. I also used mature cheddar – quite tangy and strong, but you can use any kind of cheese you like. Just remember that if you use very mild cheese all over taste might be quite dull. In this case I would spice it up with some chopped garlic. Garlic always goes great with mushrooms and cheese.

For me these crepes are kind of keto comfort food, warming cheesy and fulfilling. One of these you can eat sitting on the couch, under cosy blanket, watching your favourite movie. Next time I’ll try adding more mushrooms, different kind of cheese and plenty of garlic.

Stay tuned for more low carb crepe recipes, I have at least a couple more sweet and sour ideas. Click here for more crepe recipes.

mushroom and cheddar keto crepes

INGREDIENTS for 4-5 crepes:

  • 4-5 eggs (one egg per crepe)
  • 8-10 tsp double cream
  • 500g mushrooms
  • 1 small onion
  • 2 slices of butter
  • piece of mature cheddar cheese
  • some parmesan cheese for decoration
  • natural rock salt
  • coarse pepper
  • optionally: 1 garlic clove

DIRECTIONS

I would advise you to make 4 rather than 5 crepes for this amount of mushrooms. I made 5 crepes and I feel like I could have more mushroom filling. But if you like them to be really stuffed even double the portion of mushrooms. Everything depends of your liking.

So first prepare crepes. Whip one egg with two teaspoons of double cream and fry on a hot pan . I use special crepe pan, it has a low rim and it’s really helpful with making crepes. Although if you have a regular pan it’s absolutely OK. When the pan is hot pour the mixture on, and spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time. If you’re having trouble with making crepes have a look here, to my fist keto crepe recipe where I have left couple tips for you to make this process easier and more pleasant.

Ready made crepes cover with a plate and keep in warm place.

In the meantime you can peel or wash mushrooms (I always peel white mushrooms before I use them) and slice them. Also peel and finely chop onion. Take another pan, heat it adding a slice of butter. First fry onions until golden. Then add all the mushrooms, sprinkle with some salt (not too much mushrooms will significantly reduce an you don’t want them to by over salted) and coarse pepper. Fry until golden. If you use mild cheese I recommend adding one chopped garlic clove to stuffing to make the taste a bit more sharp.

Grate some cheddar cheese. My cheddar had a quite strong taste so I didn’t add much of it, you can add quite a lot, too much cheese makes me slightly nauseous, so I didn’t use a lot, but if you feel fine with lots of cheese go ahead. From the same reason I used mature cheddar, it had tangy and strong taste but you can use any cheese you like.

Take a crepe, place some mushroom filling, grated cheese and roll it like a burrito. Do the same with the rest of crepes.

Heat the pan (I used the one I fried mushrooms on) adding another slice of butter. Place all the crepes on the pan, cover it with lid (I have a lid with holes so water doesn’t condense inside but evaporates) and fry until golden on both sides on a small heat.

Serve hot, sprinkled with some parmesan cheese or extra cheddar.

Enjoy! 🙂

two ingredients keto crepes with cream cheese and black forest fruits

Recently I was scrolling Instagram, looking for new inspirations. Autumn is officially here in Scotland, we’ve got dark mornings, rainy days and colourful leaves on the streets. So it’s time for comforting food that will cheer you up on the dark, rainy evenings. As I try to stay on a low carbohydrate diet, I’m doing my best to avoid the tempting sweetness of ice cream that I couldn’t resist all summer. These keto crepes are a great alternative. They give a lot of options to prepare sweet and savoury, also they are so pleasing for the eye – a great idea to set the good mood on Autumn afternoons. I will definitely take an advantage of this idea and make the most of it. So expect more keto crepes recipes.

To make this crepes you need only two ingredients: eggs and double cream (heavy cream or any kind of high fat cream). You need one egg for one crepe, so if you’d like to make a bigger batch, be prepared and have plenty of eggs on hand. Although the preparation of batter is extremely simple, the frying is quite tricky. Keto crepes are gentle and if you don’t have a lot of experience you might have some problems at the beginning to flip them without breaking. It’s good to use crepe pan – it make the job easier. If you’re unlucky and you crepe will fold, no worries – unfold it gently and try again.

To fill my crepes I’ve used regular cream cheese and black forest fruits I had in my freezer. I must highlight that I haven’t use any sweetener either for a batter nor for the cream cheese, so the only sweetness comes from fruits. If you like it to be more on the sweet side, mix cream cheese with some sugar replacement.

Here’s couple tips for you, to make the process easier and pleasant:
  • use a special crepe pan – it will make your job easier – it has a low edge, it’s thin and flat, so it’s easy to spread the batter evenly. If you have regular one remember to heat the pan until very hot and roll the pan from side to side just enough to cover the bottom evenly with a thin layer of crepe batter,
  • it’s best to use a non stick pan – also you can spray it with oil spray, a bit of clarified butter or coconut oil. I always grease the pan before first crepe, after first one there’s no need to do that,
  • heat the pan until very hot,
  • if you have a pan without a non stick layer, grease it slightly before each crepe,
  • flip the crepe when the edges starts to pull away from the pan, shake the pan to make sure that crepe doesn’t stick, if it does help yourself with a spatula, be gentle,
  • use a large spatula to flip crepes or flip it by tossing it in the air and catching it, it will be difficult at the beginning but in my opinion it’s easier than using a spatula,
  • be patient – making perfect crepes it’s an art. If you don’t have any experience it will take some time and a few failures before you get it right.

two ingredients keto crepes with cream cheese and black forest fruits

INGREDIENTS :

  • medium or large eggs (1 egg = 1 crepe)
  • about 10g double cream for each crepe – 2-3 tsp
  • cream cheese
  • black forest fruits (frozen in my case)
  • handful of cacao nibs or cacao powder
  • optionally: xylitor, erythritol or other type of sweetener

DIRECTIONS

Take a cup and using a fork whip together one egg and 2-3 teaspoons of double cream. Heat the crepe pan adding a teaspoon of clarified butter or coconut oil. I always do it with regular crepes, because the first crepe is always a tricky one. After the first one I don’t use anything to grease the pan. I also haven’t used any sweetener, so all my sweetness comes from the fruits. If you like it more sweet, add some sweetener to cream cheese.

When the pan is hot pour the mixture on, and spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.

Choose the best method for you, after couple times you’ll feel more confident.

Prepare fresh batter for each crepe, mixing one egg and 2-3 teaspoons of double cream.

When you have the amount of crepes you need, take some cream cheese and spread it evenly on one side of the crepe. Then fold it in half, and then in half. You can fold it one more time as I did, if you want. Do the same with the rest of crepes. Arrange them on a plate, put some more of cream cheese on top and handful of black forest fruits. Sprinkle with cacao nibs or some cacao powder and serve.

Enjoy!