Leading with my Belly! “Being silly is still allowed, not excluded by adulthood. What's excluded by adulthood is thoughtlessness, so be thoughtful & silly.” H.G
🤯GENIUS HEALTHY LAVA CAKE DESSERT
This is without a doubt the best high protein dessert Ive made and yes it includes cottage cheese!
It packs 43g protein and 400 calories for the entire batch, which you can easily divide into 2 or 3 servings. It’s also rich and chocolatey, and you can add as many chocolate chips as you desire to make taste even better!
Here is how I made it:
Ingredients:
8oz cottage cheese (half a 16oz tub)
2 eggs
4 tbsp powdered monkfruit (or sweetener of choice)
3 tbsp cacao powder (use 2.5 tbsp if you want it less rich)
Small splash of vanilla extract
Optional but highly recommended: a sprinkle of sugar free or chocolate chips
1️⃣ First, the cottage cheese. I processed 8oz cottage cheese in a small food processor until smooth to get rid of the curds. Transfer to a small oven-safe bowl.
2️⃣ To the processed cottage cheese, crack in 2 eggs
3️⃣ Add the cacao powder (I use 3 tbsp … sometimes more… but I like it really rich)
4️⃣ Stir in 3 to 4 tbsp of powdered monkfruit or preferred sweetener. Make sure it’s POWDERED. That is key
5️⃣ Add a splash of vanilla extract and mix thoroughly till you have a nice smooth batter.
6️⃣ Sprinkle chocolate chips on top, if desired, shake it so it somewhat submerges into the cake to get you the lava cake feel. Again, use as many as you like
7️⃣ Pop it into the oven and bake at 350°F for 33-35 mins.
8️⃣ Remove, let cool for two or three mins.
This is such an easy lowcarb dessert, it’s also protein packed and perfect for a healthy dessert meal prep!
If you try it, be sure to let me know on SHREDHAPPENS!
ENJOY
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#healthyrecipes #lowcarbrecipes #lowcarb #keto #highprotein
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Potato Crust Quiche (Ham, Spinach & Cheese)
Ingredients:
6 medium golden potatoes
Avocado oil spray
Salt
6 eggs
1/2 cup ricotta
Heaping 1/2 cup shredded cheddar (plus extra for topping)
1/2 cup diced ham
1 large handful spinach, finely chopped
Salt + pepper
Fresh chives (for topping)
Flaky salt (for finishing)
Directions:
Start by boiling your potatoes.
I cut all 6 medium golden potatoes in half before placing them in the boiling water so they cook a little faster and the skins come off easier later.
Boil until fork tender, then let them cool slightly.
Once cooled, peel the skins right off (they should slide off easily).
Spray a springform pan with avocado oil.
Take your boiled potatoes and press them into the bottom and up the sides of the pan to form a crust.
I use a cup to really press and shape it evenly.
Spray the crust with a little more avocado oil and sprinkle salt over the base and sides.
Bake at 425°F for 20-25 minutes to pre-bake the crust until lightly golden and starting to crisp.
In a bowl, whisk together:
6 eggs ricotta cheddar diced ham
chopped spinach salt + pepper
Mix well, then pour into your pre-baked potato crust.
Top with extra shredded cheese.
Bake at 425°F for 40-45 minutes, or until fully set and no longer jiggly in the center.
Let it cool slightly before removing from the springform pan.
Finish with fresh chives + flaky salt.
The crust comes out golden, crispy, and honestly better than regular quiche crust.
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CHILISLESS IN SEATTLE NO MORE.
Quote this with #ChilisinSeattle and tell us why you are excited to finally have Chili's in Seattle for your chance to win an airline gift card to get through security and directly to a Triple Dipper.
Rules in bio.