dale339, Food, Porter Valley Farms

Keto Coffee Mug Brownies

Today I’m going to share a recipe that is really quite delicious and will satisfy that chocolate craving without crashing your diet or knocking you out of ketosis.  Here’s the ingredient list.


Missing from the above picture are the Hershey’s Sugar-Free Chocolate Chips and the Stevia confectioner’s sweetener.  Both are optional, but I would definitely include the chocolate chips for a richer flavor.

  • 2 TBSP Almond Flour
  • 2 TBSP Coconut Flour
  • 2 TBSP Hershey’s Cocoa
  • 2 TBSP Melted Butter
  • 2 TBSP Hershey’s Sugar-Free Chocolate Chips
  • 1 1/2 TBSP Stevia Granular Sweetener
  • 1/2 TSP Baking Powder
  • 1/4 TSP Vanilla Extract
  • 1 Large Egg

I’ve included pictures of each step and each ingredient, just in case you want to use the exact same product. We’ll mix all the dry ingredients first.

In a small bowl, add 2 TBSP of almond flour.


Add 1 1/2 TBSP of the granulated Stevia sweetener.  Stevia is one of the few sweeteners that does not affect your insulin levels or cholesterol.


Add 1/2 TSP of baking powder.


Add 2 TBSP of Hershey’s Cocoa.


Add 2 TBSP of coconut flour.


Use a whisk to mix the dry ingredients thoroughly.


Now it’s time to add the wet ingredients.  Add 1/4 TSP of vanilla extract.


Add 2 TBSP of melted butter.  Melt the butter in the microwave on “defrost”.  Otherwise, it may explode all over the inside of your microwave and make a mess (yeah, I did that).


Add 1 large egg.  We use our own eggs, which are free-range and have a much richer flavor.  I haven’t tried a duck egg with this recipe, but supposedly duck eggs are favored over chicken eggs for cakes.


Use a spoon to stir in the wet ingredients.  They will just gum up the whisk (yeah, I did that too.)


Now, stir in 2 TBSP Hershey’s Sugar-Free Chocolate Chips.  This ingredient, in my opinion, is a MUST for this recipe.  Trust me.


Spoon the ingredients into a coffee mug and microwave on high for about a minute and 10 seconds.


When you take it out of the microwave, sprinkle a little bit of the Stevia confectioner’s sweetener on top for a little extra bang.  Here’s the finished product.  Enjoy!



[They say laughter is the best medicine.  They lie.  It’s brownies.]


dale339, Food, Porter Valley Farms

Keto Bread

First, I apologize for being away for so long, but we have had a string of problems with our network and email over the past month.  I think everything is in working order now and so much has happened since our last post that I decided to get back into this with a delicious recipe for low-carb bread.  My wife and I are doing the Keto diet and this bread is awesome.

Here’s the ingredient list.  This makes one waffle.

  • 1/2 cup almond flour
  • 1/4 tsp baking soda
  • pinch of salt
  • 3 tbsp sweetener (organic Stevia blend)
  • 1/4 tsp oregano
  • 1/4 tsp poppy seeds
  • 1/2 tsp vanilla flavoring
  • 2 eggs
  • 1 tbsp coconut oil

First, put 1/2 cup of almond flour in a small mixing bowl.


Next, add in 1/4 tsp of baking soda (not baking powder).


Put in a pinch of salt.


Add 3 tbsp of sweetener.  We use an organic Stevia extract.  It is one of the few artificial sweeteners that truly does not impact blood sugar and cholesterol levels.  Be sure to get the granular form, not the confectioner’s form.


Add 1/4 tsp of oregano.


Add 1/4 tsp of poppy seeds.


Mix the dry ingredients with a whisk (this bowl is chipped and worn, but it’s a favorite).


Add 1/2 tsp of vanilla flavoring.  We use imitation, only because it’s cheaper.


Melt a heaping tbsp of coconut oil in the microwave for 10 seconds, then add to the mixture (it’s solid at room temperature and will mix better in a liquid state).


Add two eggs to the mixture.  These are the last of the wet ingredients.


Use the whisk and mix the dry and wet ingredients together until they are uniformly combined.  The resulting dough will be liquid enough to pour.


Plug up the waffle iron and spray the top and bottom surface with a non-stick cooking spray.


While the waffle iron is heating, slice up a tomato and grab the Duke’s mayonnaise out of the fridge!  I used a Cherokee Purple tomato for this sandwich.  They do not have the bright red coloring of other tomatoes, but they are delicious.


When the waffle iron is ready, pour the mixture into the center and use a spoon to spread it evenly around the bottom plate of the waffle iron.


Close the lid and let it cook until done.  It only takes a couple of minutes.  We have a Black and Decker waffle iron and there is a light indicator on top that tells you when it’s hot enough to pour in the mixture and it also tells you when the waffle is done.


When the waffle is done, I pull the four quarters apart an use each quarter as a slice of bread for my sandwich.  In other words, one waffle will make me two sandwiches.


Here’s the finished product.  The little square pockets in the waffle are perfect for evenly distributing and holding condiments in place.  I put mayonnaise on one side and mustard on the other.  I salted and peppered the tomato slices and added deli-sliced ham.  It was delicious.


The cool thing about this recipe is a few minor adjustments yield totally different and very tasty results.  Here are a few other things we have done with it…

  • Leave out the oregano and poppy seeds for a true waffle.  Use sugar-free syrup.
  • Leave out the oregano and poppy seeds.  Add 1/4 tsp of pumpkin spice, 1/4 tsp of cinnamon, and 1/4 tsp of nutmeg.  This will produce some yummy pumpkin bread.  You can also use the confectioner’s form of the Stevia extract to sprinkle on top.
  • Leave out the oregano and poppy seeds.  Add 1 heaping tbsp of cocoa.  When you pour the mixture into the waffle iron, sprinkle Hershey’s sugar-free chocolate chips all over before closing the lid.  This is pretty darn close to chocolate cake.  I have a recipe for sugar-free chocolate icing I’ll share one day.  Imagine 3 of these chocolate waffles stacked up with chocolate icing packed into every little square pocket!

There you have it.  Try it and shoot me an email to let me know how you liked it.  If you come up with any other tasty modifications, please share them with me.  Next time I post a recipe, I’ll post one for a keto brownie in a coffee mug.  These really taste like brownies too.  No kidding.

[What you eat in private is, eventually, what you wear in public.  Eat clean, look lean.]

dale339, Food, Porter Valley Farms

A Sweet Treat

Here’s a recipe for a low-carb peanut butter cup and I swear these taste better than Reese’s Cups.  We used to buy the Russel Stover peanut butter cups, but after tasting these, the Russel Stover candy just doesn’t cut it anymore.

First, here are the ingredients.

  • Smuckers Natural Peanut Butter (Creamy).  I had to empty the entire jar into a bowl and stir it because the oil tends to separate in the natural peanut butter.
  • Swerve Confectioners Sugar Replacement.
  • Butter (The real stuff).
  • Organic Coconut Oil (It’s solid at room temperature).
  • Hershey’s Sugar-Free Chocolate Chips.

First, put a cup of the sugar substitute, a cup of the peanut butter, and 3 tablespoons of the butter (softened) into a mixing bowl to make the peanut butter filler.

Stir the ingredients until you get a good consistent dough.

Spoon the dough and press it into a silicone mini muffin pan.  Once the dough is in the pan, stick the pan in the freezer until the dough freezes.


When the peanut butter filling is frozen, begin preparing the chocolate.  Melt half a bag of the sugar-free chips with one tablespoon of the coconut oil.


Finally, dip the peanut butter cups in the melted chocolate until they are well covered and then stick them back into the freezer until the chocolate sets up.  We keep them in the freezer all the time because the sugar-free chocolate tends to melt quickly.  Try these.  You won’t be disappointed!  We calculated 1.8 carbs per cup.  These are pretty big too!


[Chocolate is the answer.  Who cares what the question is!]