INGREDIENTS
2 cups
frozen grated zucchini, thawed, juice and all (measure before freezing; see note below if using fresh zucchini)
3
eggs
1/4 cup
refined coconut oil or butter, melted/softened
1/4 cup
olive oil
1 tsp
vanilla extract
1/2 cup
oat fiber (use gluten free if necessary)
1/2 cup
cocoa powder
2/3 cup
oat flour (oats ground finely in a blender/coffee grinder; use gluten free if necessary)
1/3 cup
ground golden flax
2 tsp
baking powder
1/2 tsp
baking soda
1 tsp
salt
1/4 tsp
+ 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
4
packets Truvia (3 tsp. Truvia; you could also use 2 tsp. THM Super Sweet Blend), or more to taste since I tend to undersweeten
6 oz
reduced fat cream cheese
1 tbsp
cocoa powder
2 tsp
instant coffee granules (or more, to taste)
1 1/2 tsp
THM Super Sweet Blend
1/4 tsp
vanilla extract
1/2 cup
heavy whipping cream
1 stick
salted butter, softened
1/3 cup
cocoa powder
3
doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
3
Truvia packets, ground in a coffee grinder (2¼ tsp. Truvia; you could also use half that of THM Super Sweet Blend)
1/2 tsp
vanilla extract
1/3 cup
unsweetened almond milk
1/3 cup
cottage cheese
1/4 cup
refined coconut oil, softened