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Energy Drink

26 February 2020
kidsweet
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Categories: Kidsweet™ recipes

Need a quick breakfast on the go? Make a quick energy drink and get hours of nutrition in just a few minutes.

Low Sugar, High Energy Drink made with Kidsweet™!

Energy Drink

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Course Breakfast
Calories

Ingredients
  

  • 2 eggs pasteurized
  • 2 T coconut oil
  • 2 teaspoons Kidsweet™
  • 1/2 teaspoons vanilla extract
  • 1 pinch of salt
  • 1 cup whole milk
  • 4 oz ice cubes

Instructions
 

  • - Add eggs, coconut oil, Kidsweet™, vanilla, and salt to blender. Mix thoroughly.
  • - Add milk and ice.
  • - Crush ice and blend until very smooth.

Notes

Variants:

  • coffee: add 1/2 t instant coffee granules with the eggs
  • chocolate: add 2 t cocoa powder with the eggs
  • non-dairy: use nut milk instead of whole milk. Optionally increase the coconut oil to 3T.
  • keto: increase coconut oil to 1/4 cup. Use 3/4 c nut milk and 1/4 c heavy cream.
  • Note: The coconut oil needs to emulsify with the eggs before adding the ice or it will be chunky! If your coconut oil is solid at room temperature, heat it a little bit so it will be liquid when blending.
Remember, pasteurized eggs are a lawyer's favorite kind of eggs.
Keyword beverages, breakfast, keto-friendly, low-carb, sugar-free

Devil’s Food Cupcakes

26 February 2020
kidsweet
No comments
Categories: Kidsweet™ recipes

Here’s your keto-friendly devil’s food cake! Rich and chocolatey, not too sweet, but oh, so satisfying, and quick to make.

House-shaped cupcakes of low-carb Devils food cake with powdered Kidsweet™

Devil's Food Cupcakes

The base recipe makes microwavable cupcakes. This can be turned into a Chocolate Lava Cake recipe by quadrupling the milk (non-dairy or regular) and cooking in a pressure cooker.
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Course Dessert
Calories

Ingredients
  

  • 2 eggs
  • 4 T olive oil
  • 4 T Kidsweet™ available at https://kidsweet.com/shop/
  • 2 T Almond Milk
  • 4 T almond meal or flour
  • 4 T coconut flour
  • 4 T powdered Cocoa
  • 2 pinches of salt
  • 1 tsp Baking Powder

Instructions
 

  • - Mix all ingredients together completely.
  • - Put about 1/4 cup into a mug or into each section of a silicone muffin tray. Leave room for it to rise to double the height, though it will sink back down a bit as it cools.
  • - Microwave for one minute.
  • - You can top the cupcakes with Kidsweet™-sweetened whipped cream or frosting, or sifted powdered Kidsweet™ (available soon).
  • - Note--when using a tray for mini-muffins, as was done for the cupcakes pictured, we just used the outer four slots. The middle two didn't cook as fast as the outer ones in the microwave.
  • - Makes about 4 mug cakes, depending on the amount used for each. This recipe can be easily cut in half or doubled.
  • - Variation--to make a Kidsweet™ Lava Cake, use four times as much (non-dairy) milk. Use Pyrex ramekins, ideally, or a thick microwavable mug, and cook in an 'Instant Pot' for 6 minutes, or a bit more if you don't want it as runny. (Other types of pressure cookers haven't been tested yet.)

Notes

- The Kidsweet™ test kitchen is gleefully working on further variations to this base recipe -- contact us if you come up with your own!
Keyword chocolate, dairy-free, desserts, keto-friendly, wheat-free