3 Holiday Desserts

2 Ingredient Chocolate Cupcakes

Servings: 9

Ingredients:

• 1 low carb chocolate cake mix (or you can make my homemade chocolate cake)

• 2 cups plain greek yogurt

Directions:

1. Preheat your oven to 350F. 

2. In a large bowl, add your low carb chocolate cake mix and greek yogurt. Mix until combined. 

3. Line a cupcake pan with liners and using a cookie scoop, fill your liners about ½ to ¾ the way up.

4. Bake for 20-25 minutes until a toothpick comes out clean. 

5. Top with whipped cream, or your favorite low carb frosting.

Nutrition:

Nutrition per serving (does not include frosting):

• Calories - 110

• Fat - 2g

• Protein - 8g

• Total Carbs - 5g 

• Net Carbs - 2g

Gingerbread Truffles

Servings: 12

Ingredients: 

• 2 cups Hu ginger snap cookies, crushed 

• 4 oz softened cream cheese

• 1 cup Choczero white chocolate chips 

Directions: 

1. In a large bowl, mix your cookies and cream cheese until a dough forms. 

2. Using a mini cookie scoop, scoop your truffles, roll them and place on a lined cookie sheet with parchment paper. 

3. Melt your white chocolate chips in a microwave safe bowl in 15 second intervals until completely melted. 

4. Dip your truffles in your white chocolate and place on your parchment paper 

5. Top with additional low carb gingersnap cookie crumbs. 

6. Allow to set and enjoy!

Nutrition:

Nutrition per serving:

• Calories - 166

• Fat - 12g

• Protein - 2g

• Total Carbs - 13g

• Fiber - 8g

• Net Carbs - 5g

Peppermint Bark

Servings: 8

Ingredients:

• 1 cup Choczero sugar free dark chocolate chips 

• 1 cup Choczero sugar free white chocolate chips

• 4 tbsp butter or coconut oil 

• Sugar free peppermint candies, crushed 

Directions:

1. In a large microwave safe bowl, add your dark chocolate chips and 2 tbsp butter. Microwave in 10-15 second intervals, stirring with a spatula between each round 

2. Line your baking sheet with parchment paper and spread your melted dark chocolate with a spatula. 

3. Melt your white chocolate chips with 2 tbsp of butter in 10-15 second intervals, stirring with a spatula between each round.

4. Once your dark chocolate is set, layer on your white chocolate and top with sugar free peppermint candies.

5. Allow to set in the fridge and break your peppermint bark into pieces. You can place them in cute treat bags as a gift.

Nutrition:

Nutrition per serving:

• Calories - 310

• Fat - 23g

• Protein - 2g

• Total Carbs - 32g

• Dietary Fiber - 23g

• Net Carbs - 9g

More From Low Carb Love

---