After a long descent into emotional eating and food crazies that started near the end of my mother's battle with cancer and continued until recently, I seem to have gotten my mojo back. Food went back into its corner and seems willing to stay where it belongs in my life -- ie, as food/fuel, and an occasional form of entertainment rather than comfort -- and I got back on what worked to help me lose 187 pounds, whole-foods, sugar-free, grain-free, low-carb eating.
This way of eating never felt like deprivation to me. It does for others; I'm speaking here only for myself. But one of the misconceptions people have about whole foods low-carb is that it cuts you off from some of your favorite foods. It's true, if pasta and pizza and flour-based layer cake is your favorite food, it does. I won't deny it.
But if you're willing to put out just a small amount of effort, you can eat a lot of pretty awesome things and stay away from carby foods as well as low-carb processed junk food.
I made this recipe up myself, if you can call it a recipe since I'm a pretty ramblin' kind of cook. But it hits that sweet spot when you just have to have something full of rich, dark chocolate and a little bit of sweet creaminess.
Low Carb Creamy Chocolate Muffin

Basic cake recipe:
2 sticks butter (softened)
4 oz cream cheese (softened)
1 and a quarter cup Splenda
5 whole eggs
2 cups almond flour
Approx. 4 Tblsp unsweetened dark cocoa powder -- batter should be very dark, if not, add more, along with a little more Splenda if you increase cocoa. If it seems dry, you might want to add another egg. Sorry to be so vague.
1 tsp baking powder
2 tsp vanilla extract
Cream butter, cream cheese and Splenda, then add eggs and vanilla and mix well. All by hand.
Mix almond flour with baking powder and add to egg mixture. Mix well by hand.
Spoon into greased (I use butter) cupcake/muffin tins.
Bake in pre-heated 350 degree oven for around 20 minutes - check for doneness by tapping the top. If it feels firm, it's probably done.
Each cupcake has around 5 grams of net carbs (which is total carbs minus fiber).
Whipped Cream
Once, on a low carb email list I used to be on, someone asked the list if it was true, as she had heard, that it was possible to make "homemade whipped cream." I wanted to cry.
If it comes in a can or a plastic tub, it shouldn't go in your body.
For those who don't know how to whip cream, it couldn't be easier.
Purchase heavy cream at the market. This was made with heavy cream from grass-fed cows, and while it was pasteurized, it was not ultra-pasteurized. Sadly, most organic and much non-organic heavy cream has been ultra-pasteurized, so if that's all you can find, it will still taste just fine, even if it should be illegal.
Get a mixing bowl. It's bonus points if you put it in the freezer for an hour or so before you begin, but I almost never do.
Pour the heavy cream into the mixing bowl. Add a capful of vanilla extract and two-three packets of stevia powder.
Mix until it forms stiff peaks, and stop just before it turns into butter. How long will depend on many factors, so if you're using a standing rather than hand-held mixer, don't walk away from it. Once it turns into butter, you can never go back.
That's it.
Depending on how much you add, it's around 1-2 more grams of carbs per serving.
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