Let’s just cut to the chase here. If you’ve ever tried to blindly create anything with coconut flour, it’s highly likely you ended up angry, frustrated, confused, and most definitely hungry. (more…)

It’s showtime, e’rybody. It’s that time of year where the romantic gesture of cooking a scratch-made meal can only end one of two ways, canoodling or calling the fire department. Well, not only am I here to help get your canoodle on, but we’re going to make better choices to get to that canoodle. Plus, we’ll let the fire department handle a real emergency. And, if you’re flying solo, then you’ll have a killer dinner, lunch for tomorrow, and dessert all week long because #lovethyself. Boom. (more…)

Whether it’s Valentine’s Day or I’m Hangry for Chocolate Cake Day, this sugar-free, gluten-free, guilt-free cake will hit the spot! I used coconut flour to create this recipe, and I know there’s a lot of coconut flour recipe disasters out there. I promise; you’ll be able to truly enjoy this one!

Ingredients:
Zero Calorie Coconut Oil Spray
2 Cups Truvia (best sugar-free option I’ve found)
2/3 Cup minus 1 TBS Coconut Flour (gluten-free)
3/4 Cup Unsweetened Cocoa Powder
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
1 1/4 Cup Almond Milk
4 Eggs
1/2 Cup Canola Oil (can use melted coconut oil)
1 TBS Mexican Vanilla Extract
1 Cup Boiling Water

Preheat oven to 350°. Fill a saucepan with water, and bring the unsalted water to a boil on the stove. Spray a 13×9 inch glass dish with zero calorie coconut spray to avoid sticking. Set aside.

In a medium bowl, add Truvia. Remember to remove 1 TBS from the 2/3 Cup of coconut flour. Using a sieve, sift in coconut flour, cocoa powder, baking powder, baking soda, and salt. You will have some bigger pieces from the coconut flour not make it through the sieve. It’s okay. Set aside. The coconut flour is very absorbent, and the balance between the coconut flour, eggs, and liquid is crucial in order for the cake to come out perfectly.

In a large bowl, whisk together the almond milk, eggs, canola oil, and vanilla extract until thoroughly combined.

Add the dry ingredients to the wet ingredients and whisk together to incorporate fully, making sure to get the bottom edges of the bowl. The combination will not be thick and will appear grainy.

Slowly add one cup of boiling water to the mixture and whisk together to incorporate. The batter will be very loose and watery. Add the batter to the 13×9 inch coated pan.

Bake at 350° for 45-50 minutes or until a toothpick in the center comes out clean. Cool completely for at least 20 minutes. Although the cake may appear slightly wet, it will set up, much like a brownie.

Portion the 13×9 inch cake into 12 slices. Each slice is 138 calories. You read that right. So, enjoy every sugar-free, gluten-free, guilt-free bite!

Top with a decorative strawberry rose, and drizzle with sugar-free caramel and sugar-free chocolate topping if you wish, only adding an additional 95 calories. The full shebang is 233 calories.