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LOW CARB CHOCOLATE CHIP COOKIES

These cookies are made with almond flour (blanched, but almond meal works too), and you’ll find that almond flour bakes a little bit darker than your usual all-purpose flour. So, don’t let the dark edges that appear almost burnt turn you away. These are crunchy, crumbly on the outside with a nice caramel flavor with a soft center. And I kid you not they taste even better frozen. Which is the weirdest thing I have ever heard of but it’s no joke. The best part about that is you can make a huge batch of these, keep in the freezer for longer shelf life, eat frozen or let them thaw. And, if you want them to taste like they’re fresh out of the oven you can stick a few in the microwave for 5-10 seconds depending on your microwave.

I’ve been on a mission the last few months to find healthier alternatives to pretty much anything edible without so much sugar and refined carbohydrates. Had I not gone on that mission I would’ve never discovered how amazing going keto with a chocolate chip cookie recipe would be. It’s so amazing that quite frankly, I don’t care to have another regular chocolate chip cookie ever again. For the brown sugar substitute, there are tons of brands with different ingredient options out there that you can choose from. But personally I like the ones that use stevia.

The carb count is ridiculously low at about 40 grams of carbs for the entire batch of approx. 3 dozen cookies should you use chocolate chips sweetened with stevia like Lilly’s Chocolate Chips. Which means just a few carbs per cookie max. Just keep in mind though, while these are much healthier to eat, they still are high calorie so that doesn’t mean you can eat a ton of them and not gain some weight! Lastly, when using a cookie dough scooper to portion out the cookies I like to use a spoon wrapped in plastic wrap to squash them a little for a proper cookie shape. Although, you don’t have to! If you don’t, you’ll want to bake them an extra minute or two so the center gets cooked through.

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LOW CARB CHOCOLATE CHIP COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. In a large bowl mix the almond flour, baking soda, baking powder, and salt together. Set aside.
  2. Combine the butter, coconut oil, and brown sugar substitute together in a standing mixer. Then, add the vanilla extract and eggs.
  3. Once everything is mixed well, add the flour in two parts.
  4. Toss in the chocolate chips and use a large spoon to mix them into the dough.
  5. Use a tablespoon cookie dough scooper to evenly portion out the cookies onto a baking sheet with parchment paper.
  6. Bake at 375 F degrees for about 11-13 minutes. Let cool before transferring to a plate.

BUTTERMILK BISCUITS

Okay so by all means this isn’t necessarily a healthy recipe. But I’ll admit being excited about this because having homemade biscuits is a little bit of a new thing for me. So much that I did need to figure out how to make them myself. I’m not a baker, baking doesn’t come natural to me so I’ll just say I lucked out at my first attempt because they came out so perfect. This is something I may do once or twice a year. And even though it’s infrequent, it’s still absolutely amazing, worth making instead of some weird cylindrical cardboard at the store. Therefore, I’m totally sharing this with everyone.

You can make these using an all-purpose gluten free flour. They will be tasty so long as you use a flour you know you love. Surely they won’t be identical to the traditional buttermilk biscuit but they will taste really good nonetheless for a healthier alternative. So, you know how I said I rarely will make these? The same goes with my rendition of Poached Eggs, Biscuits and Gravy here on the blog. Definitely a must try!

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BUTTERMILK BISCUITS
Servings
biscuits
Ingredients
Servings
biscuits
Ingredients
Instructions
  1. Preheat the oven to 450 F degrees.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved.
  4. Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.
  5. Turn the dough out onto a floured board. Gently pat (don’t use a rolling pin) the dough until it’s about ½” thick. Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.
  6. Use a round biscuit cutter to cut into disks and place the biscuits on a cookie sheet about an inch apart.
  7. Brush the melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom. You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch
Recipe Notes

You can make these biscuits, cut them, put on a cookie sheet and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.


GRAIN FREE ALMOND BREAD

Grain free. Gluten free. Low carb. High protein. High fiber. Healthy fats. Nutrient Dense! And it tastes pretty damn good! This is not a sweet bread, it’s a great alternative to everyday bread. Most breads you find in the grocery store use bleached all purpose flour, fortify it with crap quality vitamins and minerals then flavor it with some kind of sugar derivative like the popular high fructose corn syrup that is practically every other packaged good. There are much better alternatives for loaf bread usually found in the freezer section of your grocery store. But, homemade means you can control everything. This recipe is so quick and easy that you don’t need to dirty your standing mixer. Just two large bowls and mix!

What can you use this bread for you ask?! Anything and everything. I’ve tried so many ways already. And I’ll tell you: your favorite sandwich, peanut butter (or other nut butter) and jelly, sliced bananas with cinnamon, avocado with sea salt, pepper, lime juice and some fresh cilantro, EGGS! Spread some real grass-fed butt on it after toasted with sea salt and your favorite jam. Apples and honey. You see where I’m going with this? Anything and everything!

Feel free to add any of your favorite nuts or seeds into the recipe too. You can replace the almond butter with a different nut butter too. And if you’re opposed to ground flaxseed (doesn’t add a taste to the recipe) feel free to add anything else in place of it. This is truly a great recipe to help get you started and comfortable baking your own healthy breads. Enjoy!

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GRAIN FREE ALMOND BREAD
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. Coat a loaf pan with olive oil cooking spray.
  2. In a large bowl beat the eggs, add the maple syrup, and almond butter. Mix everything together thoroughly.
  3. In another large bowl whisk the almond flour, baking soda, ground flaxseed, and cinnamon together.
  4. Pour half of the dry ingredients into the wet, mix. Then, mix in the last half of the dry ingredients. Make sure everything is incorporated well. The consistency should be thick like cake batter. Add a splash of almond milk if needed.
  5. Pour the batter into the loaf pan. Bake at 350 F degrees for 45 minutes or until a toothpick comes out clean. Let cool and keep refrigerated.

GUINNESS CHOCOLATE CUPCAKES

Celebrating National Chocolate Cake Day, I decided to go a bit different from the traditional chocolate cake by complimenting chocolate with the worlds most loved stout, Guinness. If you’re a chocolate lover, and I don’t just mean milk chocolate… you will love this recipe! You don’t have to like Guinness to enjoy this recipe BUT these cupcakes are meant for taste buds that can appreciate a deep, dark chocolate flavor. So, if you’re ready for decadence, brace yourselves and go all out. I decided to pair it with a salted caramel frosting instead of the popular Bailey’s and/or Jameson frosting that a lot of people are doing. Personally, I find the salted caramel does an equal justice to the Guinness and chocolate.

The recipe typically calls for two sticks of butter but if you happen to find yourself making dry cakes; what I do is use half butter and half grapeseed oil. You can use any oil that you prefer but grapeseed oil yields the least flavor so the Guinness and chocolate aren’t competing with the flavor of the oil. When decorating the cupcakes feel free to be creative. I like keeping things simple and so all I did was sprinkle a little cocoa powder and edible gold dust on top. You can find edible gold or silver dust in the baking isle of an arts ‘n crafts store like JOANN’s, Michaels or Hobby Lobby, even Amazon.com. Have fun and HAPPY NATIONAL CHOCOLATE CAKE DAY!


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GUINNESS CHOCOLATE CUPCAKES
Servings
cupcakes
Ingredients
GUINNESS CHOCOLATE CAKE
SALTED CARAMEL FROSTING
Servings
cupcakes
Ingredients
GUINNESS CHOCOLATE CAKE
SALTED CARAMEL FROSTING
Instructions
  1. In a saucepan, melt the butter, add the Guinness, cocoa powder, and brown sugar. Whisk everything until smooth. Remove from heat and allow to cool to room temperature.
  2. Add the flour, sea salt, granulated sugar, and baking soda into a bowl of a standing mixer on low.
  3. Pour the Guinness mixture in three parts beating everything until everything is just combined. Increase speed without getting flour to fly out of the bowl.
  4. Add the eggs and plain Greek yogurt with the last part of the Guinness mixture, beat on medium until smooth.
  5. Pour the batter into the cupcake pan ¾ of the way.
  6. Bake at 350 F Degrees for about 20 - 25 minutes. Poke the center with a toothpick. If it comes out mostly clean then your cupcakes are done.
SALTED CARAMEL FROSTING
  1. In a small saucepan melt the butter, dark brown sugar with the heavy cream, salt, and vanilla extract until the brown sugar dissolves. Let it come to a light boil for only a minute and then remove from heat to cool.
  2. Pour the salted caramel into a mixing bowl and pour a little bit of powdered sugar at a time. Start the mixer on low speed at first and bring it up to medium speed.
  3. Mix approximately 2 cups of powdered sugar until you get a nice thick fluffy consistency. Add a little more powdered sugar if needed.
  4. Use a heaping teaspoon to place a dollop of the frosting on top of the cupcake and use the back of the spoon to swirl around in circles until you have it spread out evenly.
  5. Garnish the top with cocoa powder and/or edible gold dust, sprinkles, whatever you prefer to decorate with.

POACHED EGGS BISCUITS & GRAVY

Confession time. Clearly you don’t really have to live in the South to find “biscuits and gravy” but I’ve lived in the “South” for about a year and a half and have never taken the time to try it, or any Southern food for that matter. Yeah, shame on me. For a foodie lover of many foods, even ones that I won’t eat regularly that I can appreciate… Southern food quite honestly has never looked our sound appealing to me. Doesn’t mean I won’t try it of course. OF COURSE!

The pictures on the internet, how people describe it and the thought of figuring out another culture of food literally overwhelmed me. So I put it off trying to make it from scratch. Then a friend presented me a challenge; to make Southern Biscuits and Gravy with maybe a twist or make it fancy. I thought, hmmm… okay, now I’m fully interested. What better way to do it than ALL HOMEMADE FROM SCRATCH! Go big or go home!

I’m crazy… but, it’s really worth it. And not as hard as it appears or sounds. I should’ve known better. I did add a little Italian touch to it. Nothing crazy. Just some fresh minced garlic and oregano. You’ll see. Of course. But I do intend to take this and make a full blown Italian version and truly start an Italian Southern Fusion. We’ll see LOL. All credit should go to my friend of course. I probably would’ve never thought of this on my own, ever. And to make it slightly more classy, I took the basic concept of an Eggs Benedict by cutting the biscuit open in half, placing a poached egg on each one THEN topping everything with the gravy. I must say, the yolk tied in with everything was spectacular. You have to give it a try at least once.

Last thing. I think this can go without saying that this is definitely not the healthiest breakfast. It’s likely the least healthiest breakfast recipe on this blog. I already have ideas on how we can make this healthier but the question is, will it taste as good? Probably not. Is it even worth it? Ehhhh. Should I even bother when you can just have the better version once in a while instead? Moderation, I swear. It’s your friend. It’s awesome. Okay, go try this recipe like, NOW!


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POACHED EGGS BISCUITS & GRAVY
Servings
biscuits
Ingredients
GRAVY
Servings
biscuits
Ingredients
GRAVY
Instructions
BISCUITS
  1. Preheat the oven at 450 F degrees.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved.
  3. Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.
  4. Turn the dough out onto a floured board. Gently pat the dough until it’s about ½” thick (don’t use a rolling pin). Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.
  5. Use a round cutter to cut into disks. Place the biscuits on a cookie sheet about an inch apart. Brush the melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom.
  6. You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch.
GRAVY
  1. Place a large skillet over medium heat. Add the olive oil, sausage and break it up into fine pieces using a wooden spoon. If it’s too dry, add more olive oil and allow everything to cook through.
  2. Use a slotted spoon to remove the sausage into a bowl leaving the rendered fat in the pan. Add the grated onion, garlic, dried oregano and butter. Stir until the butter melts then add the flour one tablespoon at a time, stirring constantly to make a roux. Continue to stir and let the mixture cook for a minute or two. Don’t let it burn.
  3. Slowly and constantly stir in the milk about ½ cup at a time to work it all together. Add salt and pepper to taste. Then, add the cooked sausage back into the pan and stir well. Let everything simmer for about two minutes or until the gravy has reached your desired consistency.
HOW TO POACH AN EGG
  1. Add a dash of white vinegar to a medium pot of boiling water. Crack an egg into a ramekin or cup.
  2. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water and let cook for about 3 minutes. Remove the poached egg with a slotted spoon to drain any excess water.
Recipe Notes

You can make these biscuits, cut them, put on a cookie sheet, and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.