2 tbsp low-carb dark chocolate chips (such as Bake Believe)
Combine 1/2 cup heavy whipping cream, 1/4 cup powdered erythritol, cocoa powder, and instant coffee with a whisk. Let chill in refrigerator while preparing pudding.
Simmer 1/8 cup heavy cream, 1/8 cup coconut milk, and 1/8 cup erythritol in a small saucepan until sweetener is dissolved. In a separate bowl, beat egg yolk, and temper before adding to the saucepan. Heat until the mixtures reaches 160 degrees, then reduce heat to low and whisk in cocoa powder and xanthan gum. Stir constantly, until thickened then remove from heat and mix in butter and vanilla.
In microwave safe rectangle glass 2-cup dish, prepare Primal Noms mug cake according to package instructions. Using a skewer, poke holes in mug cake and pour hot pudding over the cake’s surface. Use a spoon to spread the pudding over the top of the mug cake and in all the holes of the cake.
Remove, chilled mocha cream and beat in a mixer on high until very stiff peaks form. After cake has cooled, spread mocha frosting over the top of the cake, and top with sugar free chocolate chips.
Add ricotta, jello mix, almond and vanilla extract and sugar substitute (use 1/4 cup for heavier sugar substitutes, or 1/2 cup for the more powdered variety, or to taste) to food processor or blender. Process on high until smooth. Scrape sides of processor and repeat. In a mixing bowl, add heavy whipping cream and sugar substitute. Beat with whisk attachment until stiff peaks form. Use piping bag to layer cherry ricotta and whipping cream in small dishes. Top with a drizzle of Sugar Free Hershey’s Chocolate Syrup. Alternatively, fold whipped cream into ricotta for a more light and fluffy mousse. Makes 16 half-cup mousses.
1/2 cup low-carb dark chocolate chips (such as Bake Believe)
1 ounce cooking paraffin
Simmer heavy cream, coconut milk, and erythritol in a small saucepan until sweetener is dissolved. In a separate bowl, beat egg yolks, and temper before adding to the saucepan. Heat until the mixtures reaches 160 degrees, then reduce heat to low and whisk in cocoa powder and xanthan gum. Stir constantly, until thickened then remove from heat and mix in butter and vanilla.
In microwave safe mugs, prepare two Primal Noms mug cakes according to package instructions. Cut mug cakes into small pieces and let cool in mixing bowl. Add 3/4 cup of prepared pudding and 1/2 cup of powdered erythritol and mix well with a gloved hand. Let mixture chill in the refrigerator for 15 minutes, before shaping into one and a half inch balls. Place on a wax paper lined cookie sheet. Insert cake pop sticks and freeze while preparing dipping chocolate.
On low heat melt chocolate and paraffin, stirring constantly. Dip each cake pop in chocolate once, let set a moment, and repeat until each pop has been dipped at least twice. Let the cake pops firm up in the refrigerator for at least an hour before serving.
1/2 cup sugar-free dark chocolate chips (Bake Believe)
Preheat oven to 350°F. Grease a 9x13in baking pan. Combine dry ingredients in mixing bowl. Mix in eggs, melted coconut oil, vanilla extract, and almond extract. Add chocolate chips, or save for melting into a chocolate drizzle. Mix until thoroughly combined. Press dough into prepared pan. Bake for 15-20 minutes. The edges of the bars should be lighty golden, and a toothpick inserted in the center should come out clean. Let cool before cutting into bars, and drizzling with melted chocolate chips.
Preheat oven to 350 degrees. Line a 12 cup cupcake tin with liners. Combine dry ingredients in a mixing bowl. Add remaining ingredients, and mix until well combined. Spoon batter into prepared tin, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in pan before carefully removing. With a skewer, from the top poke a hole in the center of each cupcake. Pipe Just Made Keto Vanilla Buttercream into each hole. Ice each cupcake with remaining frosting, and if desired sprinkle with cinnamon and Erythritol.