For the brown gunk:
4 tablespoons salted butter
2 pounds ground beef (17%) fat
2 large onions, finely chopped
2 cups beef bouillon (homemade or a good quality canned bouillon is best)
For the chopped brains:
1 pound broccoli florets
4 tablespoons salted butter
1. Melt the butter in a large skillet.
2. Add onions. Fry gently for five to 10 minutes until soft.
3. Add the ground beef and fry, stirring occasionally, until browned (about 15 minutes).
4. Add the beef stock, and cook over a medium heat for 10 to 20 minutes until the stock reduces and thickens slightly to make a rich gravy.
5. Meanwhile, cook the broccoli in boiling water for 8 to 10 minutes until tender. Drain, and chop the florets finely. Place the broccoli in a bowl and mix in the butter until it melts. Serve the brown gunk with the chopped gooey brains sprinkled over the top.
Makes 10 (1/2-cup) servings.
Per serving: 5.41g carbs, 1.74g fiber, 19.39g protein, 24.46g fat, 86.59mg cholesterol, 340.82mg sodium, 321.58 calories
3/4 cup virgin coconut oil
7-1/2 tablespoons unsweetened cocoa powder
3 tablespoons Splenda (sucralose)
1-1/2 teaspoons instant coffee granules
1-1/2 cups ground nuts (eg, almonds, walnuts, pecans or a mixture)
1. Melt the virgin coconut oil in a small metal saucepan or bowl on the stovetop.
2. When the oil has melted, take it off the heat and stir in the cocoa, Splenda and coffee granules. Add the ground nuts, mixing well to break up any clusters of ground nuts to encourage an even texture.
3. Use this mixture to fill your candy molds, approximately 2 tablespoons per mold. Leave the molds in the refrigerator or freezer to set, and keep in the freezer until needed.
Makes 12 candies.
Per serving (one candy): 4.54g carbs, 2.29g fiber, 3.37g protein, 18.82g fat, 0mg cholesterol, 0.53mg sodium, 195.21 calories
For the cake:
4 cups almond flour
2 cups unsalted butter (room temperature) (plus 1 tablespoon for greasing)
6 tablespoons Splenda (sucralose)
10 large eggs
2 generous teaspoons baking powder
2 tablespoons lemon juice
2 teaspoons vanilla extract
For the frosting:
2 (8-oz ) packages cream cheese
2/3 cup Splenda (sucralose)
1 teaspoon vanilla extract
2/3 cup whole milk*
Green food coloring (for the face)
2/3 cup unsweetened cocoa powder
1 tablespoon whole milk*
1 tablespoon Splenda (for the hat)
17 Sugar-free Gummi Worms (Haribo), plus your choice of any other sugar-free Halloween candy shapes for decoration only.
*Use low carb milk if desired. This will change the nutritional analysis below.
1. You will need an 8-inch round cake pan and a rectangular cake pan measuring 6 x 10 inches.
2. Grease and line the bottom of both cake pans with butter and greaseproof paper. Preheat the oven to 350 degrees F.
3. Place all the ingredients for the cake in a food processor and whiz together until smooth.
4. Divide the mixture between the two pans and smooth the top. Bake in the oven for approximately 30 minutes until the cakes are springy on top and a toothpick comes out clean.
5. Remove from the oven and leave for five minutes on a cooling rack. Loosen the sides with a knife and carefully remove the cakes from the pans, peel off the greaseproof paper and allow to cool completely on the cooling rack.
6. Whilst the cakes are cooling, it is a good idea to create a paper "pattern" for your cakes. Using the bottoms of the cake pans as templates, cut out a circle and a rectangle on two pieces of paper. To create the hat, place the rectangle on a surface with the short sides at the top and bottom. Draw a large triangle starting at the center of the top short side and coming down to both of the bottom corners of the lower short side. Cut this long tall triangle out, which will form the main section for the hat. You will be left with two long thin triangles from either side of the hat, and these can be fashioned to form the pointed brim of the hat.
7. For the face, draw a witch's profile on the left hand side of your circle of paper -- a large nose and chin, and cut these out, cutting away slightly under the chin to form the beginnings of a neck. You can use the photograph as a guide.
8. Next, make the frosting by putting the first four ingredients into a food processor and processing until smooth. Divide this mixture into two, and place in two medium-sized bowls. Add some green food coloring to one bowl and mix well until you have the desired shade of green for the witch's face. In the remaining bowl, mix in the cocoa, 1 extra tablespoon of milk* and 1 extra tablespoon of Splenda. Stir well until combined.
9. Using your paper templates, cut the cooled cakes into the shapes required for the hat and face. Cover the hat section with the chocolate frosting and the face with the green frosting, and smooth the surfaces with the flat side of a knife or a spatula. Cut two small triangular pieces from the leftover hat pieces for the hat brim. Cover these with chocolate frosting also.
10. Prepare the back of a large tray or wooden board big enough to take the finished cake by covering with kitchen foil, and carefully lift the pieces of the cake onto the board and assemble to make the finished cake. Again, you can use the photograph as a guide.
11. As a finishing touch, use the sugar-free gummi worms for the witch's hair and to decorate her hat. You can use sugar-free gummi worms for her mouth and eyebrow, cutting a small piece to make an eye as well. If you like, other sugar-free Halloween candies can also be used to decorate the hat.
Makes about 20 servings.
Per serving: 6.61g carbs, 2.53g fiber, 9.29g protein, 38.39g fat, 180.74mg cholesterol, 144.46mg sodium, 409.92 calories
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!