Chocolate | LCHF Made in Sweden

Low Carb Coconut Patties

Keto, LCHF 22 November, 2015 Comments: 8

No-Bake Chocolate-Dipped Macaroons

These coconut cookies taste like fine candy; decorated with white chocolate, they deserve a place on your coffee table.

Makes 25 cookies

1 3/4 oz. (50 g) butter, room temperature
sweetener equivalent to 1 tablespoon of honey
a pinch real vanilla powder
1/3 cup + 1 1/2 tablespoons (100 ml) heavy cream
7 oz. (200 g) shredded coconut, unsweetened
3 1/2 oz. (100 g) dark chocolate with 70 percent cacao
4 squares sugar-free white chocolate

With a handheld electric mixer, beat butter, sweetener, and vanilla powder until light and airy.

Add the cream while continuing to mix. Add in the shredded coconut, and set the dough in the refrigerator for 30 minutes to firm up.

Roll into tablespoon-sized balls, place them on a platter, and flatten them a little. Chill the balls for 10 minutes before dipping them in chocolate.

In separate bowls, melt the dark and white chocolate over boiling water. Dip the cookies in the dark chocolate, and then set them on a wire rack.

You’ll have an easier time dipping the cookies by using two forks: Spear the cookie on one fork, and dunk it quickly in the chocolate. Tap the fork lightly against the edge of the bowl to remove the excess chocolate drips, and push the cookie on to the wire rack with the second fork.

Make a small piping bag out of wax paper, or use a plastic bag with a small hole cut into one corner. Fill the bag with white chocolate and pipe a spiral starting along the outer edge of each cookie. With a toothpick, draw lines towards the middle of the cookie to make a flower motif.

Place the cookies in the refrigerator to chill. Store them for up to a week in a tin in the refrigerator, or freeze and defrost them as needed (in the refrigerator). Bring the cookies to room temperature for a bit before serving them to let their flavor develop fully.

The recipe is taken from my cookbook Low Carb High Fat Cooking for Healthy Aging.

This book I wrote along with Annika Dahlqvist, MD, founder of the LCHF-movement in Sweden.

Maybe a holiday gift…?

If you like my books, please write a review on Amazon 🙂

Chocolate Drizzled Nut Cookies

LCHF 4 July, 2015 Leave a comment

Nut Cookies from Low Carb High Fat Cooking for Healthy Aging Photo: Mikael Eriksson

Coffee and cookies

A cookie can be delicious and nutritious at the same time.

Here you’ll find a happy mix of nuts, seeds, and dark chocolate alongside cinnamon and cardamom.

Nut Cookies Makes 20 cookies

2 large eggs
sweetener equivalent to 2 tablespoons of honey
3/4 cup + 2 tablespoons (200 ml) hazelnuts, finely chopped
1/3 cup + 1 1/2 tablespoons (100 ml) sunflower seeds, roasted
1 tablespoon whole unflavored psyllium husk
2 teaspoons cinnamon
1 teaspoon ground cardamom
1/4 teaspoon real vanilla powder
a pinch of salt
1 3/4 oz. (50 g) butter, melted
4 squares of dark chocolate, melted
10 hazelnuts, halved

Preheat the oven to 400ºF (200ºC). Place cookie molds on a baking sheet.

With a handheld electric mixer, beat eggs and sweetener until light and airy. Mix all dry ingredients in another bowl; add to the egg batter.

Finally, stir in the melted butter. Using two spoons, fill the small cookie molds with batter.

Bake at 400ºF (200ºC) for 15 minutes. Let the cookies cool on a wire rack.

Garnish each cookie with some drizzled chocolate and top with half a hazelnut.

The recipe is taken from my cookbook Low Carb High Fat Cooking for Healthy Aging.

This book I wrote along with Annika Dahlqvist, MD, founder of the LCHF-movement in Sweden.

Summer Night in Stockholm, Sweden…

The City Hall of Stockholm…

The Royal Palace…

Stockholm by Night in July…

2 x Chocolate Mousse LCHF and Paleo

Keto, LCHF 20 June, 2015 Comments: 2

Chocolate Mousse LCHF

Chocolate Mousse LCHF 6-8 servings

1.8 oz (50 g) dark chocolate 70-90% cocoa
2 large egg yolks, from free-range eggs
6 3/4 fl. oz. (200 ml) heavy cream
1/4 teaspoon vanilla bean powder (not vanilla sugar)
Sea salt

Melt the chocolate carefully in a warm water bath, make sure no water steam gets into the chocolate, this can make the chocolate grainy.

Stir the egg yolks into the chocolate, mix well making the batter smooth. Beat the cream but don’t make it too hard.

Stir a spoon of the whipped cream into the chocolate, mix well. Fold the chocolate into the cream, add a few grains of sea salt and vanilla powder to make it tastier.

Pour into glasses, cups or coupes. Place in the fridge for at least 4-5 hours. Serve with whipped cream and maybe a halved strawberry or a couple of raspberries.