Mexican Desserts Recipes (Most Popular)
This is a great quick breakfast for those eating low carb diet. These can be frozen, warmed in the microwave, and dressed up with toppings. They are mildly sweet and cinnamony in flavor. If you like them more tender, leave off the psyllium powder. You can drizzle your favorite low carb extras on top for a great churro treat. I like brushing chaffles with a little butter, then sprinkling
a mix of 3/4 tsp cinnamon to 1/4 cup powdered erythritol (Serve Confectioners) per 2 chaffles. This topping is NOT included in the nutritional information!
The molten chocolate cake variation on the 1-minute muffin recipe was created by Linda Sue, and the Mexican variation was created by me, because I adore Mexican hot chocolate and thought that would be great flavor. I have played around with this and I think it's really, really good. I have no idea why the one rater gave it such a mediocre review, because I really think this is amazingly good for such a quick and healthy recipe. Maybe they didn't realize it was not going to be exactly the same as something made with white flour? Make this instead of having an Atkins bar or going on a chocolate binge, I promise it will sate your deep dark cravings! Careful, it's addictive so you may want to split it with someone you love! Enjoy and please do comment/rate if you make it, I love feedback. Also, check out some of my other low carb/glutenfree recipes! I thought this might make a good birthday "cake" for a low carber - if plated prettily and topped with the optional ganache, a squirt of whipped cream and some shaved LC chocolate, it would be really celebratory and won't send you into a blood sugar coma.
Adapted from Rebecca Rather's recipe, these are heady with cinnamon and good vanilla and deliciously tender with the buttermilk. The oats give these cakes a great texture without being overwhelming. Any garnish works well with this cake, I used a plain buttercream and swirled it on up for effect!Submitted by JO_JO_BA