Why don't I list the fat? The ‘secret’ is to control leptin and insulin hormones. Any diet that stops blood sugar and insulin spikes also allows the cells to regain sensitivity to the noteworthy anti-aging, weight and hunger-regulating hormone called leptin. The hardest part is to get my clients to not be afraid of fat because it is almost impossible to obtain this effect without significant amounts of fat in the diet. High protein alone doesn’t work because excess protein will also turn to sugar. Low fat, high protein diets will fail to keep your blood sugar from spiking, and will not allow your leptin hormone to increase. Ron Rosedale, MD, author of The Rosedale Diet and a pioneering scientist on the hormone leptin, states, “If you don’t get enough fat, you will likely eat too much protein, which then turns to sugar.” To read more, check out my book: Secrets to a Healthy Metabolism.
Now this is a dessert that my mom would call "rich!"
TORTE:
7 oz unsweetened chocolate
14 TBS (1 3/4 sticks) butter or coconut oil
1 ¼ cup Swerve or erythritol
2 TBS Stevia Glycerite (omit if using Swerve)
5 large eggs
MASCARPONE FILLING:
1 8-ounce package mascarpone (or coconut cream if dairy allergy)
4 TBS Swerve (or 1 tsp stevia glycerite)...to taste
1 egg
Preheat oven to 375 degrees. Grease a muffin tin pan. Set aside.
Brown the butter (if desired…tastes way better!) in a saucepan. Once the butter is brown (not black!), slowly add the chocolate. Add the sweetener. Let cool in fridge for awhile. Once cool, add one egg at a time using a mixer.
Cream filling: Mix mascarpone cheese, sweetener and egg.
Fill the muffin tins with chocolate filling and a dollop of cheese in the middle. Bake for 25 minutes. I inverted my torte; I thought it looked better that way. Enjoy! Makes 16 servings
NUTRITIONAL COMPARISON (per serving) =
Using Sugar = 293 calories, 28 carbs, 2.1g fiber
Using Swerve = 202 calories, 4.1 carbs, 2.1g fiber
Now this is a dessert that my mom would call "rich!"
TORTE:
7 oz unsweetened chocolate
14 TBS (1 3/4 sticks) butter or coconut oil
1 ¼ cup Swerve or erythritol
2 TBS Stevia Glycerite (omit if using Swerve)
5 large eggs
MASCARPONE FILLING:
1 8-ounce package mascarpone (or coconut cream if dairy allergy)
4 TBS Swerve (or 1 tsp stevia glycerite)...to taste
1 egg
Preheat oven to 375 degrees. Grease a muffin tin pan. Set aside.
Brown the butter (if desired…tastes way better!) in a saucepan. Once the butter is brown (not black!), slowly add the chocolate. Add the sweetener. Let cool in fridge for awhile. Once cool, add one egg at a time using a mixer.
Cream filling: Mix mascarpone cheese, sweetener and egg.
Fill the muffin tins with chocolate filling and a dollop of cheese in the middle. Bake for 25 minutes. I inverted my torte; I thought it looked better that way. Enjoy! Makes 16 servings
NUTRITIONAL COMPARISON (per serving) =
Using Sugar = 293 calories, 28 carbs, 2.1g fiber
Using Swerve = 202 calories, 4.1 carbs, 2.1g fiber
