Testimony of the Day

“Maria, it’s amazing – after just one day on the supplements no bleeding or pain during and after #2 for the first time since August! Thank you :)”

To get started on your path to health, click HERE. 

Another Client Testimony

“Hi Maria! I have to tell you about a recent doctor visit. I told my doc that I’d started working with a nutritionist (you) and changed my diet rather dramatically and he asked a bunch of questions about it. I told him that I completely eliminated both sugar and grains. He seemed really pleased about that and kept asking questions. I told him that he may be horrified by this, but I added way WAY more fat into my diet. He said that he wasn’t horrified at all, and really pleased to hear it. Then he looked through my chart and told me that I’d lost about 13 pounds since the last time I’d been in (maybe a year ago). We decided it would be good to get some blood work done at this time, just to see where I compare to my last blood work up.

He left a rather long-winded message on my cell phone last night, and suffice it to say, he was waxing lyrical about my results. He said they were really, really great all around. Even my thyroid labs which had been a problem in the past. He ended the diatribe by saying that with regards to my cholesterol, he joked that he was going to hang the results on the wall to let everyone gawk at. haha! -MJ”

 

Tired Liver

Your liver plays a major role in weight loss. The liver is a chief organ in the body for metabolism functions. Keeping our liver at optimal health should be a main focus of your weight loss plan. I write a chapter in my book, Secrets to a Healthy Metabolism, called Tired Toxic Liver…this is my mom’s favorite sub-chapter because it all makes sense! The liver makes and secretes bile for storage in the gallbladder. During digestion, the bile is moved to the intestine to break down fats. But, if the liver is congested, it doesn’t produce enough bile for fat to be broken down.

Peanut Flour Cake

The liver can become congested from not only the foods you eat, but all of the make up and soaps you use on your skin! I had one client who had her liver enzymes go back to normal once she ditched all of the lotions and make-up products she was using! Like every American, you’ve been flooded with emails of new miracle diets, and wondering why they don’t work for you. Could it be as simple as cleansing your liver? When the liver is overloaded and toxic, every organ in a person’s body is affected and weight loss efforts are stalled.

Some signs of a toxic liver are weight gain, cellulite, abdominal bloating, indigestion, fatigue, mood swings, depression, high blood pressure, elevated cholesterol, and skin rashes. Many people struggle with weight gain and a sluggish metabolism most of their lives, and go through lots of yo-yo dieting unsuccessfully. “So why doesn’t anything work?” You may have been tackling the symptom when we should be addressing the cause; weight gain is often due to poor liver function.The liver performs more than 400 different jobs, and is the body’s most important metabolism-enhancing organ; it acts as a filter to clear the body of toxins, metabolize protein, control hormonal balance and enhance our immune system.

The liver effects:

1. Thyroid: The liver is where T4 is converted to T3 which is the activated thyroid hormone. Excess estrogen blocks production of T3. T4 needs to be converted to activated T3 which happens in the liver. T3 is what makes us feel good. A supplement called Estrofactors helps detox this bad estrogen out of the liver which will in turn heal liver function and increase t3.

2. Fat loss: The liver breaks down fat if it is not tired and toxic. Your liver is a “worker bee” that can even regenerate its own damaged cells! But our liver is not invincible. When it is abused and lacks essential nutrients, or when it is overwhelmed by toxins, it no longer performs as it should. Fat may build up in the liver and just under the skin, hormone imbalances can develop, and toxins increase and get into the blood stream.The liver metabolizes not only fats, but proteins and carbohydrates for fuel. It breaks down amino acids from proteins into various pieces to help build muscle; which directly impacts your calorie burn. It also transports amino acids through the blood stream for hormone balance; which is critical to avoid water retention, bloating, cravings, as well other undesired weight issues.

3. Moods:  The liver also controls our moods. The clients I see with depression or anxiety often have poor liver function.

4. Cholesterol: Amino acids also help move waste, such as damaged cholesterol and excess estrogen to the liver, for detoxification and elimination through the kidney.The liver’s most important function, and the one that puts it at greatest risk for damages, is to detoxify the numerous toxins that attack our bodies daily. Working together with the lungs, kidneys, skin and intestines, a healthy liver detoxifies many damaging substances and eliminates them without polluting the bloodstream. When we cleanse the liver and eat the right foods, liver metabolism will improve and we start burning triglycerides (fat).

From Jimmy Moore’s Cholesterol Clarity Book: “One way to remember that eating carbohydrates leads to an increase in blood and liver fat is to compare it to the French delicacy foie gras, a “fatty liver,” created by force-feeding carbohydrate (corn or, in Roman times, figs) to a goose. The same thing happens in humans.”

The liver also plays a role in migraines. If this vital organ is overloaded with toxic substances, it can cause inflammation that triggers migraine pain. If you have tried many ways to improve your health and energy level and nothing seemed to help, it is possible that your tired liver is triggering your difficulties.

If you notice that you are more edgy, easily stressed, have elevated cholesterol, skin irritations, depression, sleep difficulties, indigestion, kidney damage, brain fog, hypothyroidism, chronic fatigue, weight gain, poor memory, PMS, blood sugar imbalances, or allergies, your liver may be to blame.

Restoring liver function is one of the most essential actions you could ever do for your health. When the liver gets congested it will remain that way and get worse until it gets cleaned and revitalized.

If you want more ideas on foods to eat for your liver, see the chapter TIRED TOXIC LIVER in my Secrets to a Healthy Metabolism Book. In addition to diet, supplements also help speed up cleansing of the liver. Click HERE to find my favorite.

Peanut Flour Cake

If you would like to help out a small family, you can click HERE to find my books.

If you are more of an ebook reader, I am happy to announce that you can now get my books as a high quality ebook that works on any platform (Craig spent a whole week working on this for me!). This is an ebook format that works on any computer or mobile device. It is a beautiful pdf that has all the full color pages and layouts as the printed books with click-able table of contents and searching capabilities. This is extremely useful when trying to find a recipe. These books are much higher quality than the ebook platforms (kindle, apple). Plus, most of the profits don’t go to Amazon or apple! Just go here to get your copy!

Just Click HERE or select “My Books” above to get your copy now!

Peanut Flour Cake

My husband’s birthday is on Christmas Day, so another dessert is usually the last thing he wants. He prefers a cheesecake instead anyway. But for those of you who need a “healthified” birthday cake, this one is awesome. The peanut flour makes a great flavor for the cake.

 

1 1/4 cup Swerve (or erythritol)
1 tsp stevia glycerite
1 3/4 cups peanut flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp Celtic sea salt
2 eggs
1 cup unsweetened almond milk
1/2 cup coconut oil or butter
2 tsp vanilla extract
FROSTING:
3/4 cup butter or coconut oil
3 oz cream cheese or coconut cream
1 1/2 cups unsweetened cocoa powder
2 cups confectioners Swerve (or powdered erythritol)
1 tsp stevia glycerite
3/4 cup unsweetened almond milk
1 tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch cake pans. In a medium bowl, stir together the sweetener, peanut flour, cocoa, baking soda, baking powder and salt. Add the eggs, almond milk, oil and vanilla, mix for 3 minutes with an electric mixer. Pour evenly into the two prepared pans.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

To make the frosting, use the second set of ingredients. Cream butter and cream cheese until light and fluffy. Stir in the cocoa and sweetener alternately with the milk and vanilla. Beat to a spreading consistency.

Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake. Serves 12.

NUTRITIONAL COMPARISON (per serving):
Using white flour, skim milk and sugar = 655 calories, 111 carbs, 5.8 fiber
Using peanut flour, almond milk and Just Like Sugar = 314 calories, 13.8 carbs, 7.1 fiber

More recipes and tips like this can be found in: The Art of Eating Healthy: Sweets. Thanks SO much for your support!

Peanut Flour Cake

 

TO ASSEMBLE CAKE POPS: Crumble cake into large bowl. Add 1/3 cup frosting and mix completely. Tip: If you don’t mind getting a little messy, push up your sleeves and use your hands to mix the cake and filling! Be careful not to add too much frosting. You want the consistency to be sticky, not soggy.
Roll the mixture into balls and place on cookie sheet.
Dip the ends of the lollipop sticks into “healthified” melting chocolate (click HERE to find) and insert into the balls. stick the handle/pop stick into the chocolate and then into the ball and place in freezer for 5-10 minutes till chilled. Then you bring the pops back out and dip them in the chocolate and then place them in styrofoam to set or can put in freezer/fridge for faster cooling/set.
Chill the pops in the freezer for 15 minutes.

 Peanut Flour Cake

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 12 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Dairy Free Ketogenic Cooking" and "Keto.". Click here for Keto.: http://amzn.to/2EfrECi Click here for Easy Dairy Free Ketogenic Cooking: http://amzn.to/2ClSqLc

56 Comments

  • Anonymous says:

    just wanted to say you’re awesome! I have recently discovered your blog and you are seriously the best, most creative food blogger I have found! Thanks a million and keep ’em coming!

  • april says:

    My birthdays on christmas too!

  • Thanks for the kind words;)

    Sometimes I wonder if anyone reads and/or likes my recipes! It is comments like these that make all the work worth it;)

  • Judy S says:

    Hi Maria, I was curious… do you think a person could make their own peanut flour. I make my own almond flour. Or could almond flour be substituted instead? Thanks for all your wonderful recipes.

    • sophie says:

      you can make your own using a juicer – yes a juicer! How? Not sure yet but the instructions that came with mine said it’s possible!

  • I don’t think you can make your own peanut flour, but you could try;)

    Almond flour would work for this recipe.

    Happy baking!

  • Amie says:

    It looks amazing!!!

  • Anonymous says:

    Hi Maria, I just wanted to make a post to let you know that I too LOVE your blog! I found you on Jay Robb’s site and I love your recipe ideas! I can’t get ahold of peanut flour so I’m going to try this one with almond flour. Thankyou thankyou!!

  • scall0way says:

    This is an awesome recipe! I made minor changes as I don’t have or use almond milk, and I cut the recipe in half and made 6 cupcakes from it, but they were incredible! I’m eager to try other recipes of yours now too. I haven’t seen one yet that doesn’t make my mouth water. 🙂

  • gharkness says:

    Oh boy! My birthday’s coming up next month and I was wondering what I was going to make for myself. Now I know! I do think I’ll make peanut butter frosting though. The combo of chocolate and peanut butter is one I can’t pass up 🙂

    Let me also echo Anonymous’ comments, though: your blog is one of the first I look to for recipes! It’s just too easy to take your work and run with it – without leaving a comment.

    Thanks for all your hard work!

  • You are SO sweet! Thank you for taking the time to write!

    Great idea with the frosting!!!

  • Angela says:

    It looks so yummy!! Can’t wait to try it.

  • Liz Re says:

    Could you substitute almond flour? I have lots of that. It looks amazing, and I am a chocoholic.

  • Yep Liz! Almond flour will work;)

  • Looking to make this for my boy’s first birthday. Would the almond flour substitute equally for the peanut flour? Do you have a recipe for a “white” frosting that can be dyed with natural food colorings?

  • Nichole says:

    Maria,
    I love your blog! I found you through Pinterest in December and have since bought 2 of your books! I made this cake last night to satisfy my craving and it is AMAZING! I baked it in a 9×13 pan for 40 minutes, and instead of frosting it I chopped up a ChocoPerfection bar and sprinkled it on the batter before baking, so yummy!

  • Thanks SO much Nichole! You totally made my day!

  • Yes, almond flour will work. Use cup for cup.

    For frosting, try this one:
    3/4 cup butter or coconut oil
    3 ounces cream cheese or coconut cream
    2 cups Just Like Sugar (or powdered erythritol)
    1 tsp stevia glycerite
    3/4 cup unsweetened almond milk
    1 teaspoon vanilla extract

    and use this food dye: http://astore.amazon.com/marisnutran05-20/detail/B000FNM5PU

  • RB says:

    Can’t wait to try for my birthday in August! woo hoo! Thanks Maria!

  • April says:

    This cake was wonderful!!! I used a different low carb icing from Linda’s Low Carb website, but I was so happy with how the cake turned out. We are excited to make it again soon!

    We made it in an 11 by 13 glass pan for about 35-37 min.

  • jkperez4 says:

    Hi Maria,
    Do you think it would work to leave out the cocoa powder and make this a yellow cake? Thanks!

  • Stacy says:

    This is by FAR the best gluten free cake I have ever had. I have tried a bunch of recipes and even used ones from a box for my son’s birthday, and this blows everything away. And what is even better, is that it is not just gluten free but grain and sugar free.

    I used 1 cup swerve, 1/4 cup JLS and 1 tsp stevia glycerite and replaced the plain almond milk with unsweetened chocolate almond milk. It ROCKED.

    My friend said it tasted like a Dunkin Heinz cake, which I think was a compliment by her enthusiasm.

    Thank you.

    • Thank you for the kind words! I’m glad yo liked it. 🙂

    • Stacy says:

      We made a huge batch of these again tonight, and it is still my favorite cake recipe. The texture of the cake is perfection, and the balance between the peanut and chocolate is on spot. I wish it would work as a doughnut.:)

  • Angela O says:

    Can you use coconut flour if you add more eggs? We have nut allergies?

  • Anonymous says:

    Hi Maria,
    In your book, this recipe calls for 1 cup boiling water that is not listed in the above recipe. Did you tweak the recipe after the book came out and the one here is the current one?
    Thanks!
    Leslie

  • Samantha says:

    I cant WAIT to make this maria you sugar free goddess! Im going to try with coconut flour as almond flour here is expensive!

    • Just be mindful that coconut flour isn’t a 1 to 1 sub for other flours. I typically use 1/4 the amount and about twice the liquid (eggs). Then adjust based on the consistency of the batter. Happy Baking! 🙂

  • Heather McRoberts says:

    MARIA! i don’t know why I am surprised to find MORE awesomeness on your page…but OH.MY.GOSH.

    First, I didn’t have peanut flour so i used PB2. Worked perfectly….
    Second, We loved it.
    Third, I’m home alone and i had a chocolate craving slam me in the face, so I sliced a sliver of this and zapped it in the microwave. best decision of my life. Holy cow did it make it seventeen thousand times even MORE delicious.

    Amazing. 🙂 we love you!!!

  • Onyx Panthyr says:

    Made this last night. I used almond flour in place of coconut flour and followed the recipe. Only other difference was that I used homemade “truvia” (1 cup Erythritol + 1/2 tsp pure stevia powder extract per another blog) in the frosting and omitted the stevia glycerite.

    My cake came out fragile, yet oddly moist and dry at the same time, kinda reminiscent of a brownie in a way. I had baked it in two 8 1/2 inch pans and there was no way I could halve them because they came out thin. The taste of the cake was pretty good, but the cooling of the erythritol was a little off-putting. The frosting was super crazy chocolately (MMMMM!!) but a little too sweet and the cooling effect again. I could only eat a small slice (which in a way is a good thing, right? *lol*)

    Is there anything I can do to improve upon the cooling? Maybe a mix of the “truvia” and something else? I’m not nearly as experienced as you but I wonder how Jay Robb’s chocolate protein powder might work in here in place of some of the “truvia”.

    And this definitely scratched my chocolate itch though. 🙂

  • Tammy says:

    Could I use coconut flour or almond four instead?

  • Kali says:

    My icing turned out supppeeer bitter any suggestions?

    • cemmerich says:

      With only 1 teaspoon of stevia glycerite, that shouldn’t happen. Did you use a different stevia?

  • Kali Cascarano says:

    Maria
    What is the difference btwn extreme choco cake and German choco cake? Is one going to be more moist, dense, light? Trying to decide which one to use for bday cake. May just try them both 🙂

  • Sally says:

    Making this now for my birthday! Is the butter/coconut oil that goes into the cake supposed to be melted?

  • Sally says:

    Well, I figured you did mean melted butter for the cake, and softened butter for the icing. The cake part turned out good. But the frosting was overwhelmingly sweet, and I’ve got a big sweet tooth. I couldn’t get the after-taste of the sweetener out of my mouth. If I try this again, I may only use 1 cup of Swerve in the frosting instead of two, and half as much stevia glycerite as well.

  • Sara says:

    Sorry to comment on a post from so long ago – but I just made this cake and it turned out delicious! A few glitches, however:

    I halved the recipe for one 9″ round pan and used Wellbee brand almond flour, egg whites, Earth Balance Soy Free buttery sticks, and ZSweet instead of your listed ingredients. It was done between 30-35 minutes in the oven, but all around the edge was raised like a crust and slightly overbaked, and the center was about a half inch lower, and much softer and more cakelike. Can you imagine any reason why it might have done this? Maybe my oven is totally nuts?

    Thanks for any input!!

  • Jillian says:

    OMG made this today for a bday party….sooooo awesome even non low carbers liked it….though my icing did come out extremely sweet….(very unusual) but all around yum! Just had coffee with it lol.

  • […] read that others have made some great tasting low carb cakes using peanut flour, like this Extreme Chocolate Cake by Maria Emmerich, so I thought I’d give it a try. I looked over what they had done and then compared […]