Keto Caramel Hot Chocolate

I am feeling pretty proud of myself today and wanted to share! I have been experimenting with ketogenic eggnog and hot chocolate for a while and I think I have finally stumbled upon the perfect recipe for Wild Man. My first few attempts at hot chocolate where met with some displeasure, to say the least, but my eggnog was fairly well received. However, today I think I now have the best of both worlds!

Keto Caramel Hot Chocolate
(makes 2 servings with approximately 2 carbs each)

Ingredients

  • 1-2 tbs butter
  • Egg yolks (as many as suits your tastes)
  • 1/4c water
  • 3/4c full-fat coconut milk (I use Aroy D because there are only 2 carbs per 1/2c serving)
  • 1 tsp cocoa powder (heaped; the brand I use only has 1 net carb per 1 tbs serving)
  • 2 tsp Eyrithritol (heaped)
  • 2 tsp sugar-free caramel syrup

Process

  • Melt butter and whip into egg yolks
  • Add all other ingredients to sauce pot and whisk in butter-egg mixture
  • Heat over medium heat until just about it boil
  • Divide as you like and let cool before enjoying!

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Feel free to mix this up a little bit. If you don’t want it to be as rich, leave out the butter, yolks, or both. You can even add spices like cinnamon and/or nutmeg. Need to dress it up? Make whipped cream with Erythritol or sugar-free vanilla syrup with either real whipping cream or coconut cream (I like Savoy with only 2 carbs per 1/2 cup serving). I guarantee that however you make this you’ll be as pleased as Wild Man!

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This recipe is a hit with both of my kiddos so I think it will be a mainstay for quite some time. I was starting to become a little discouraged because all holidays are associated with food for me. I grew up in the kitchen and show my love for others through my cooking. As I watched everyone with their holiday baking traditions this season, my heart hurt a little, but I seem to be getting the hang of this new way of cooking so we can have our own holiday food traditions.

Other Sweet-Related Recipes:

 

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Of Course I Can! Blog Hop: Failure.

This is my most recent installment of the Of Course I Can! Blog Hop. Next month I will publish a post reviewing whatever it is that I end up canning first.  That is the post that I want everyone to link up to.  Can up something fantastic (or otherwise), take some photos, write a post, and link back to my post.  Let’s get this canning season rolling!

Of Course I Can! Blog Hop

Of Course I Can! Blog Hop

I’m getting excited! This should be my last post before I post about my first canning of the season! I have already put up some zucchini and cauliflower, but that I froze so its not really as interesting.

OK, onward and upward!

Failure.  That is a scary word, but I want you to get ready to embrace it.  In the cooking world (and in most instances, really), failure is not wholly bad.  Every time I fail in the kitchen, although it damages my pride a tad, I always come away with a lesson learned.  Even when it is simply a lesson in humility.  Lately, my baking prowess has been challenged by the adversary of gluten-free bread.  However, that is another topic for another day. Continue reading

Of Course I Can! Blog Hop: Blackberries!

Disclaimer: I am not an expert nor a professional in the field of food preservation.  My expertise comes from personal experience that has been passed down generationally.  Always refer to published, up-to-date guides for cooking times.  If you need help finding a resource for your area, please let me know.  My favorite book on all things food preservation: Putting Food By.

 

Seriously. Turn your back for a MINUTE.

Living here in the PNW, blackberries are a fact of life. People that aren’t from here have this overly romanticized idea of the blackberry and that it is the quintessential Oregonian foodstuff.  I even have one set of distant cousins that have gone so far as to try to get them to grow in Iowa. All I can do is shake my head and wonder why they would want to inflict such pain on the rest of their unsuspecting state.  I love the taste blackberries, but if any plant can be accused of being sent straight from Hell, this is the one.  My family has been battling blackberries since the original homestead and it is never ending. If you turn your back for a minute, you’ve lost your house underneath a mountain of thick, sinister, sticker bushes. We Oregonians are a crafty bunch, so we fight, but we also learn to find the silver lining, so-to-speak. Making food with the fruit of this evil is like flipping the bird to the Devil. Continue reading

Of Course I Can! Blog Hop: What do I need?

Of Course I Can (3)

Of Course I Can! Blog Hop

If you have never done any canning before, you might be wondering what you need, other than food and a canner. Well, I am here to help!  I thought for this post I might just give you a little run-down, list style.  Here we go! Continue reading

Of Course I Can! Bog Hop: Pressure or Boiling-Water Bath?

As promised, here is an installment for the Of Course I Can! Blog Hop.  Please note that I am not an expert nor a professional in the field of food preservation.  My expertise comes from personal experience that has been passed down generationally.  Always refer to published, up-to-date guides for cooking times.  If you need help finding a resource for your area, please let me know.  Also, this is meant to pique the interest of the novice and assuage fears and insecurities.  I won’t be going into much of the science behind food preservation methods.

Now that we have taken care of the disclaimer, let’s get down to the question of the day: pressure canning or boiling-water bath canning?  I say: both!  There are many people out there, possibly you, who are deathly afraid of meth lab-like explosions happening in their kitchen thanks to those intimidating-looking pressure canners, but let me assure you, this is very nearly impossible.  Do you feel better?  I hope so.  In all seriousness, the pressure canner is essential.  If you don’t have one you can kiss your dreams of home-canned green beans and tuna fish goodbye.  Why you say? Because you would have to boil quarts of green beans for 4 hours, that’s why.  My maternal grandmother was one such anti-pressure canner and she, in all actuality, boiled batches of green bean for 4 hours at a time.  No thanks.

Continue reading

Canning in 2012: How the heck did I do that?!?

Here is another recycled post from my old business blog.  It was originally posted on October 15, 2012 so please don’t get the impression that this happened recently!  With having a baby and two kiddos with medical problems, last canning season was a little dismal.  We did beets, banana peppers, green beans, sauerkraut, and frozen corn.  Not too bad, considering, but not really up to my standards.  We are hoping for a better year and our family is getting excited about the growing season! I hope to also post a practical skills/information post this month as we move toward our Of Course I Can! Blog Hop.

Canning.  A topic that is near and dear to my heart.  I am so very close to being done with this season’s round of canning: just 400 pounds of tuna and a few more pints of tomatoes to go.  Continue reading

Food: Our Sacred Duty

If you haven’t seen it yet, I am planning to host a blog hop this coming August.  The idea is to encourage more home canning!  I am not going to pretend to be an expert, but I do come from a long line of home canning enthusiasts and think this is such an important skill to cultivate.  Each month leading up to the blog hop, I intend to share a post to help the novice embark on this new adventure.  I will start that in March.  Right now, I have a couple posts from my old nutrition coaching site that I want to share to help provide inspiration before we get down to the nuts and bolts of the thing.  I have re-worked a few parts of this post, but if you want the original, un-edited version, please see the original post.

Borrowed from flikeflu.com

Back when I was pregnant with Teddy Bear and didn’t know it, I received the most incredible gift: my great-grandmother’s canning book from 1942.  I knew that my aunt would be sending it to me and I was so excited to forge a relationship with the great-grandmother I never knew by following the same recipes that she had used so many years ago.  What is even more wonderful about this gift is that each generation since the original purchase has followed this book.  I have a direct line to the women who came before me through this book.  For me, that is powerful. Continue reading