Shannon Fennell's Blog

My life, cooking, make-up, travel, the joy of home ownership and the occasional rant!


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Chocolate Pecan Cupcakes! Oh yes I did!

It has been a while since I posted a recipe.  I do have a couple to share but will start with the cupcakes I made today!

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As always… a recipe caught my eye, but I changed it a lot.  Added, removed, increased, etc. until it bears no resemblance to the original version.

The recipe that I saw was for a cake with walnuts… I hate walnuts.  Also, didn’t want a cake, cupcakes keep and store easier in the freezer.  I also don’t use powdered sugar substitutes.

Up until last week I wasn’t using ANY sugar substitutes at all, but I discovered that saccharine is available in the pill form here.  My granny used to use it and as kids we would try it… never had an aftertaste for me.  So… I bought a bottle of Hermesetas tablets.  The only thing I’ve used it in so far has been ice cream I made last week (I will post about that later!) and this recipe.

I just dissolve a few tablets in about 1/8 tsp of boiling water and add to the recipe for a touch of sweetness. Each pill is equal to a teaspoon of sugar.  I am not adding the amount called for in the recipes as I don’t need it to be really sweet, but felt the ice cream could use a some, and then this recipe was an experiment to see if it would work.  It did.

So here is the recipe I came up with today for Chocolate Pecan Cupcakes.

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Chocolate Pecan Cupcakes – LCHF, Gluten Free, Sugar Free

Makes 6 large cupcakes (or one 8″ cake if you prefer.)

Pre-heat oven to 350F.

Ingredients:

1/4 cup cream cheese

1/4 cup coconut oil

3 eggs

4 saccharine tablets dissolved in 1/8 tsp of boiling water (you can substitute whatever sweetener you want and increase to make this more of a regular sweetness level.)

1 tsp vanilla extract

1/3 cup unsweetened cocoa

1 cup almond flour

1 tbsp coconut flour

1 tsp baking powder

1/4 tsp salt

3/4 cup cream

1/4 cup of chopped pecans (or any kind of nut you like) – completely optional BTW.

Topping: Lindt 85% Cocoa Chocolate bar – 6 pieces.

Instructions:

  1. Line a muffin tin with paper liners (or grease an 8″ cake pan in your preferred manner.)
  2. Measure all the dry ingredients together and stir, except for the nuts.
  3. Cream the coconut oil (I did not melt it first) and the cream cheese with an electric mixer, add the eggs one at a time, add the vanilla, and dissolved saccharine, and continue mixing on high.
  4. Add the dry ingredients and the cream about a third at a time, alternating between additions.  If the batter is too thick add a little more cream.  It should be thick but pourable like regular cake batter.
  5. Add the nuts and mix until combined.
  6. Divided batter between the six cupcake liners.
  7. Bake at 350F on the centre rack for 20-25 minutes.  They are done when a toothpick comes out clean. Ovens vary so it might take a few minutes more or less.
  8. Take them out of the oven and immediately place a piece of the Lindt chocolate on top of each cupcake, when it has melted spread it around.
  9. Let cool completely.

I like to freeze them once cool and eat them frozen!

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I am very pleased with how these turned out!  Ate one and the rest are in the freezer. Tomorrow I am making more ice cream and intend to have cake and ice cream!  Who said you have to give up treats when you are a diabetic who follows LCHF/HP??? Not this girl!

 

 

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1 Comment

Happy dance! (and cheesecake)

I am heading into week two of all “normal” blood sugar readings!  Even my fasting sugars are in the normal range now – they took the longest to get down.

Took four months to get them there.  Four months of NO sugar and NO carbs – which is a permanent change in order to maintain and control the diabetes.

I see my doctor next week for my four month follow-up to the diagnosis in December. I know my A1C won’t reflect the last week’s success but it will definitely be better than the one in December.  But I can look forward to my next one being NORMAL in three to four months!

And the side effect of weight loss is also continuing.  I’m down 30 pounds since Christmas. I had to give in and buy MORE pants.  There were photos of me taken a few weeks ago … I looked like a bag lady – I was horrified.  The clothes were horribly baggy and just awful.  To force myself to stop wearing them I culled my closet, again, and took it all to Goodwill.  Every couple of weeks I try on everything and am bagging up things that are just too big.  I do have a fair selection of tops that do still fit –  so haven’t had to start buying replacements for them yet.  I just don’t want to spend much until I plateau.

I am still experimenting with making up my own recipes!  Yesterday I made a cheesecake – NO added sugar (and no sugar substitutes!)  It is really good – rich, and hits the spot.  It is no bake and really simple.

As I discovered that I can eat 85% cocoa chocolate without any effect on my blood sugar (ONE PIECE, not a whole bar!) I decided to make a base for the cheesecake with melted chocolate and chopped almonds – spread it in the bottom of the dish and put it in the fridge to set.  Then I whipped an 8 oz brick of cream cheese (it was at close to room temp), 1/2 cup of unsweetened peanut butter and 1/2 teaspoon of vanilla with my electric handheld mixer until fluffy.

I spread the cheese mixture on top of the base, covered with plastic and put in the fridge for a few hours.   This recipe made a small cake – I made it in a 6″ ramekin – which is four small servings.  I lined the dish with plastic wrap and lifted it out once it was set and put it on a plate to cut.

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I find, with the chocolate base, that it is sweet to my taste.  But… I haven’t eaten anything sweet for four months.  I will make another, this time without the peanut butter and have it with some berries.  I think I want to try baking one too – and use coconut, butter and ground almonds to make a crust (which may end up being more of a crumble but it’s worth a try!)  And maybe flavour the cheese with lemon or lime.

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