Double Chocolate Muffins - low carb

Double Chocolate Muffins

Ingredients
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/3 cup xylitol
1 1/2 teaspoons Baking Powder
1 teaspoon vanilla extract
3 eggs
2/3 cup Heavy Cream
3 ounces Butter unsalted, melted
1/2 cup Sugar Free Chocolate Chips (I used chopped up Olivia's 100% chocolate w/ out any sugar or sweeteners and 1/2 c. xylitol)

Instructions
Preheat oven to 175C/350F.
In a bowl, combine almond flour, cocoa powder, sweetener and baking powder.
Add the vanilla extract, eggs, and heavy cream. Mix well.
Add the melted butter and combine.
Add the sugar-free chocolate chips and stir well.
Spoon the mixture into 12 holes of a standard muffin tray that has been lined with cupcake papers.
Bake for 20 minutes, the muffins will look puffed up and slightly spring back when touched.
Allow to cool in the muffin tin, or eat them straight away – beware of the molten chocolate chips. The muffins will shrink back a little as they cool.

Store in covered container with a paper towel to cover to keep dry.

DaniyO's Quick Milkshakes

Ingredients:
4-6 oz ice cream (we use Haagen Dasz; if you don't use a couple ounces less milk)
6-8 oz Milk

optional:
top with chocolate syrup, whipped cream, sprinkles
Oreo/Paskez cookies

Directions:
Put ice cream and milk in immersion blender
Blend until smooth

Drink with a straw

Pareve Alternative:
Substitute Tofutti and soymilk/ricedream, but we haven't tried this

Sing with the Nut!

from hugs.org

Date-Nut Logs
Yield: 6 Dozen

1 c Flour
3/4 ts Baking powder
1/2 ts Ground ginger
1/4 ts Salt
3 Eggs
1 c Sugar
1/4 c Orange liqueur
1 ts Grated orange zest
1/2 lb Pitted dates; chopped
Powdered sugar; for
.. sprinkling

Preheat oven to 350°. Butter a 13X9" baking dish;
set aside.

Sift flour, baking powder, ginger and salt; set
aside.

Beat eggs until foamy. Slowly beat in sugar until
mixture is very thick and forms a ribbon when
mixer is lifted from it. Turn mixer to low, beat
in flour until just absorbed. Beat in liqueur and
zest.

Fold in dates and nuts by hand; pour into pan and
smooth top.

Bake until top springs back, about 25 minutes.
Cool in pan on wire rack 20 minutes.

Cut 9 lengthwise and 8 crosswise strips, forming 6
dozen tiny bars. Gently roll in sifted powdered
sugar, coating well and forming log shapes. Store
in tightly covered containers.