INTERNATION CHOCOLATE DAY
September 13th
Zero Sugar Greek Yogurt Brownies
Guilt-free, rich, and oh-so-fudgy — these Zero Sugar Greek Yogurt Brownies are everything you love about brownies without the sugar crash. Naturally sweetened, protein-rich, and made with wholesome ingredients, they’re perfect for a clean treat that still satisfies your chocolate cravings.
Author: annareynolds ( on pinterest )
Prep Time: 10 mins Cook Time: 25–30 mins Total Time: 40 mins Yield: 12–16 1x
Ingredients
1 cup chopped sugar-free chocolate (or stevia-sweetened baking chocolate)
2 cups unsweetened non-dairy Greek yogurt
1 cup zero-calorie sweetener (like erythritol, monk fruit, or allulose)
1½ cups almond flour or low-carb flour alternative
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup unsweetened almond milk (or preferred milk)
2 cups sugar-free chocolate chips (optional but extra gooey!)
Instructions
Preheat oven to 350°F (175°C). Line a 9×13″ pan with parchment paper.
Gently melt the chopped sugar-free chocolate, then let it cool slightly.
In a large bowl, whisk together Greek yogurt, sweetener, and almond milk until smooth.
Stir in melted chocolate.
Add almond flour, cocoa powder, and baking soda. Mix until just combined.
Fold in sugar-free chocolate chips if using.
Pour batter into prepared pan and spread evenly.
Bake for 25–30 minutes, until set and slightly firm at the edges.
Cool completely before slicing for best texture.
Nutrition Calories: 180 Sugar: 0g Carbohydrates: 4g Protein: 7g
and a full sugar treat
CHOCOLATE COBBLER
Prep Time 10minutes minutes
Cook Time 30minutes minutes
Total Time 40minutes minutes
Equipment
1 1.5 qt. casserole dish or square baking dish
Ingredients
▢1 cup flour
▢2 teaspoon baking powder
▢1/2 teaspoon salt
▢2/3 cup sugar
▢1 1/2 tablespoons cocoa powder
▢2 tablespoons butter melted
▢1/2 cup milk
▢1 teaspoon vanilla
▢1/2 cup chopped walnuts optional
Topping
▢1/4 cup sugar
▢1/2 cup brown sugar
▢1/4 teaspoon salt
▢2 tablespoons cocoa powder
▢1 cup water boiling
Instructions
Preheat oven to 350 degrees F.
In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cocoa. Then stir in the melted butter, milk and vanilla. Stir in the walnuts, if desired.
1 cup flour,2 teaspoon baking powder,1/2 teaspoon salt,2/3 cup sugar,1 1/2 tablespoons cocoa powder,2 tablespoons butter,1/2 cup milk,1 teaspoon vanilla,1/2 cup chopped walnuts
Spread the mixture into a greased 1.5 qt casserole dish (or square pan). Set aside.
In another bowl, combine the dry topping ingredients (sugar, brown sugar, salt and cocoa). Sprinkle on top of the batter; do not stir.
1/4 cup sugar,1/2 cup brown sugar,1/4 teaspoon salt,2 tablespoons cocoa powder
Pour the boiling water on top; do not stir.
1 cup water
Bake for 30 minutes, or until the top of the cake is almost set. The cake will rise to the top and a pudding will form on the bottom.
Serve warm with ice cream.
Make a Double Batch! A double batch works great in a 9×13-inch casserole dish.
Keep it Fudgy! The longer this cobbler bakes, the less fudge pudding you’ll have on the bottom. Therefore, don’t bake it for too long! (Just until the batter on top is done.)
*Recipe was edited in 2024 to increase the cocoa powder for a deeper chocolate flavor. (Changed from 1 tablespoon to 2 tablespoons in the “topping.”)
September 17th is NATIONAL MONTE CRISTO DAY
Keto Monte Cristo
Ingredients and Preparation
Essential Ingredients and Possible Substitutions
Bread: Use low-carb bread as your base. Almond flour bread or cloud bread work wonderfully.
Meats: A combination of sliced turkey and ham makes the perfect filling. Feel free to substitute with your preferred deli meats.
Cheese: Swiss cheese melts beautifully, but you can opt for cheddar or mozzarella if desired.
Eggs: Use large eggs to create the rich, custardy coating.
Unsalted Butter: For that perfect golden crust.
Optional: Raspberry or blackberry preserves, a sprinkle of powdered erythritol for sweetness, and fresh herbs for added flavor.
Possible substitutions include:
Breads: Cauliflower bread for a grain-free option or zucchini bread for an added veggie twist.
Meats: Cooked bacon can be a delightful addition.
Cheese: Any melting cheese or even vegan cheese can suit various dietary needs.
Step-by-Step Recipe Instructions with Tips
Creating your Keto Monte Cristo Sandwich is straightforward. Follow these simple instructions for a perfect result:
Prepare the Ingredients: Gather all your ingredients in one place to make the process smoother.
Make the Egg Mixture:
In a bowl, whisk together 2 large eggs, a pinch of salt, and a tablespoon of heavy cream for creaminess.
Assemble the Sandwich:
Take two slices of your chosen low-carb bread.
Layer with sliced turkey, ham, and a generous portion of Swiss cheese.
Top with another slice of bread.
Coat the Sandwich:
Dip the whole sandwich in the egg mixture, ensuring both sides are well-coated.
Cook:
Heat a skillet over medium heat and add a tablespoon of unsalted butter.
Place the sandwich in the skillet and cook until golden brown, about 3-4 minutes per side. Add more butter as needed.
Serve:
Once cooked, slice the sandwich in half, and serve with a side of warm raspberry or blackberry preserves for dipping. Sprinkle with powdered erythritol for that classic touch if desired.
Tips:
For an extra crispy texture, consider toasting your bread slightly before assembling.
Play with filling options—spinach, sautéed mushrooms, or roasted red peppers add a delightful twist.
Keep the heat on medium to prevent burning while ensuring the cheese melts perfectly.
Cooking Techniques and Tips
How to Cook Keto Monte Cristo Sandwich Perfectly
Cooking your Keto Monte Cristo Sandwich perfectly is all about ensuring balance. Use medium heat to allow the cheese to melt while achieving that golden, crispy crust. Flip the sandwich gently but confidently—an offset spatula works wonders. Adding a lid to the skillet for a minute can trap heat and promote even melty goodness inside.
Disneyland Monte Cristo
A Monte Cristo sandwich is French toast meets grilled ham and cheese – layers of premium meats and Swiss cheese in thick brioche, dipped in custard batter, and pan-fried using professional equipment until golden.
IngredientsScale1x2x3x8 slices thick-cut brioche or challah bread (¾-inch thick)8 slices premium deli ham (Black Forest or Virginia)6 slices artisanal roasted turkey breast8 slices imported Gruyère or aged Swiss cheese4 large eggs1/2 cup whole milk1 tablespoon granulated sugar1/2 teaspoon vanilla extractPinch of salt4 tablespoons European-style unsalted butterPowdered sugar for dustingBerry jam for servingInstructionsPreheat your premium cast iron skillet over medium heat for 5 minutes. Use an infrared thermometer to ensure 325°F surface temperature.In a stainless steel mixing bowl, whisk together eggs, milk, sugar, vanilla, and salt until completely smooth using a commercial-grade whisk.Set up assembly line with commercial-grade prep bowls. Lay out bread slices on a professional work surface.Layer each sandwich: bread, ham, turkey, cheese, then top with second bread slice. Press gently to compact.Using professional tongs, dip each sandwich in custard mixture for 30 seconds per side, ensuring complete coating.Add European butter to preheated skillet. When butter sizzles, carefully place sandwiches in pan.Cook for 3-4 minutes per side until golden brown, using a digital probe thermometer to confirm 165°F internal temperature.Transfer to warming plates. Dust with powdered sugar using a professional shaker and serve immediately with berry jam.
National Horchata Day September 24th
Keto approved Horchata
Ingredients You’ll Need
Before diving into the recipe, gather up a few essentials. Good news: there’s nothing exotic or hard to find here, just pantry staples and keto-friendly swaps.
The Core Ingredients:
Unsweetened Almond Milk – 2 cups: Get the plain, unsweetened kind to keep the carbs low and flavor smooth. If you have the time, homemade almond milk will add a real depth to this drink.
Cold Water – 1 cup: We add a little water to thin out the mixture without sacrificing creaminess.
Sliced Almonds – 1/4 cup: Almonds give this horchata the true nutty essence and a touch of authentic flavor.
Vanilla Extract – 1 teaspoon: Real vanilla extract is key here; it brings warmth and a slightly sweet, creamy flavor.
Cinnamon Stick – 1 stick (or 1 teaspoon ground cinnamon): For that unmistakable horchata spice and a touch of aromatic warmth.
Keto Sweetener – 2 to 3 tablespoons: Choose your favorite, but erythritol, monk fruit, or allulose all work well. Taste and adjust the sweetness to your liking.
Optional: Unsweetened Coconut Milk – 1/4 cup: This gives a creamy boost, making it richer without messing with the flavor.
Bonus Flavor Boosters:
Almond Extract – 1/4 teaspoon: This amps up the almond flavor, making it taste even more authentic.
Salt – Just a pinch: It balances the sweetness and enhances the almond’s nuttiness.
Step-by-Step: Crafting Your Keto Vanilla Almond Milk Horchata
Get ready to transform your kitchen into a horchata haven. This recipe is easier than it sounds, and once you make it, you’ll wonder why you haven’t been sipping on keto horchata forever.
Step 1: Soak the Almonds
Place your sliced almonds in a bowl, cover them with water, and let them soak for at least 1 hour. Overnight soaking works too if you want to prep in advance. This soaking softens the almonds, releasing their natural oils and making for a creamier horchata base.
Step 2: Blend Until Creamy
After soaking, drain the almonds, then toss them into your blender.
Add the almond milk, vanilla extract, cinnamon stick, sweetener, and a pinch of salt.
Blend everything on high for about 2-3 minutes, until smooth and creamy. If you’re using ground cinnamon instead of a stick, you can just blend it in with the rest of the ingredients. Ground cinnamon will give you a slightly cloudier drink, but the flavor is just as amazing.
Step 3: Strain for Smoothness
Place a nut milk bag, cheesecloth, or fine-mesh strainer over a bowl or pitcher. Pour the blended mixture through it to strain out the almond pulp.
Squeeze or press as much liquid out as possible. You’ll end up with a creamy, spiced liquid without any gritty bits.
Pro Tip: Don’t toss that almond pulp! You can add it to baked goods, mix it into oatmeal, or even freeze it for later use.
Step 4: Add Water and Chill
Stir in the additional cup of cold water to thin out the horchata to your desired consistency. Some like it thick, some like it light—totally up to you!
Transfer the horchata to the fridge and let it chill for at least an hour. The flavors meld beautifully as it chills, creating a smoother, more balanced drink.
Step 5: Serve and Sip
Pour your horchata over ice, sprinkle a dash of cinnamon on top, and enjoy! If you want to get extra fancy, garnish with a cinnamon stick for stirring.
Flavor Variations to Try
This keto vanilla almond milk horchata is delicious as-is, but there’s room to play around and make it your own. Here are some twists to try if you’re feeling adventurous:
Mocha Horchata: Stir in a teaspoon of cocoa powder or a splash of cold coffee for a Mexican mocha twist.
Pumpkin Spice Horchata: Add a dash of pumpkin pie spice and a tiny bit of canned pumpkin for a fall-inspired treat.
Chai Spiced Horchata: Replace the cinnamon stick with a chai tea bag or two, or add a pinch of cardamom, cloves, and nutmeg for a chai-infused version.
How to Make Your Horchata Extra Creamy
Craving that ultra-luxurious texture? Here’s a quick hack: try blending in 1-2 tablespoons of heavy cream or coconut cream before straining. It won’t overpower the almond and vanilla, but it’ll add a satisfying thickness that feels like a real indulgence.
CLASSIC HORCHATA
Prep Time
15minutes mins
Soaking Time
2hours hrs
Total Time
2hours hrs 15minutes mins
Course
Drinks
Cuisine
American, Mexican
Servings
10 cups
Ingredients
1 cup uncooked white rice
2 cinnamon sticks
4 cups hot water
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
3 cups cold water
½ teaspoon vanilla extract (optional)
¼-½ cup sugar (optional; to taste)
Instructions
Add the rice and hot water to a blender. Quickly blend for about 30 seconds to roughly chop the rice. Add the cinnamon sticks and transfer the entire blender to the fridge for at least 2-3 hours.
When you're ready, blend the entire mixture again, including the cinnamon sticks, until smooth, about 30-60 seconds.
Strain the rice mixture through a triple layer of cheesecloth and a fine-meshed sieve. Use a spatula or spoon to push the liquid through.
Stir in the evaporated milk, condensed milk, cold water, and optional vanilla extract. Taste and add more sugar as needed. Chill until ready to serve, then pour into glasses with lots of crushed ice. Enjoy!
Note: There may be leftover rice grains that settle to the bottom of the horchata. Try not to stir those up, as they will give the horchata a gritty texture. I use a ladle to scoop out the horchata so as not to disturb them.