Thanks for sharing this yummy looking recipe Rhiannon!

One of my favorite websites is called "I Breathe I'm Hungry."  The owner posts keto-friendly recipes and this is one I recently made and like very much.  Her recipe is called Chocolate Zucchini Cupcakes, but I have made several modifications.  I'll put a link to the original recipe at the bottom of this post, for those who are interested.

INGREDIENTS:  (My modifications are indicated with an *)

6 Tbsp butter, melted
2 eggs
1 tsp vanilla extract
1/4 cup full fat coconut milk *
1/2 avocado, mashed *
1/2 cup almond flour *
1/2 cup, plus 3 Tbsp coconut flour *
1/4 cup granulated sugar substitute (I used monk fruit sweetener)
3 Tbsp premium cocoa powder
1/4 tsp xanthan gum
pinch of salt
2 tsp baking powder

Preheat the oven to 350 degrees (F)

Combine the wet ingredients (butter, eggs, vanilla extract, coconut milk, avocado) in a bowl and mix well (or if you prefer, use a blender or Magic Bullet mixer)

Combine the dry ingredients (almond flour, coconut flour, sweetener, cocoa powder, salt, baking powder, xanthan gum) in a medium bowl and stir until mixed and there are no lumps.

Pour the wet ingredients into the dry ingredients and stir until the liquid is absorbed and a thick batter is formed.

Spoon the batter evenly into 9 cupcake liners or greased tins.

Bake at 350 degrees (F) for 22-23 minutes. Remove and cool before frosting. (I frosted mine the first time I made them, and the frosting is good, but for me - not necessary.  Since then, I've done without the frosting and these cupcakes are so chocolately and yummy, they satisfy my need for something sweet.)

Original recipe found here:
https://www.ibreatheimhungry.com/chocolate-zucchini-cupcakes-w-mocha-frosting-low-carb/

Maybe I'd better try this if you guys are doing pretty well with it! I actually have a coupla potatoes in the house which the kids bought while they were here. Be a shame to let them go to waste, right?! 

Thinking of the recent spate of reheating starchy carbs, I ran across this which looks good. When I try it, I’ll use Roquefort instead of blue cheese for stronger flavor.

Twice-Baked Potatoes with Caramelized Onions and Blue Cheese

By Selma Brown Morrow   Fine Cooking Issue 128

Scott Phillips

Servings: 4 as a main course or 8 as a side

Sweet caramelized onions and blue cheese give these potatoes robust steakhouse flavor. They’re big enough to be a main dish; make halves (see variation below) if you’d like to serve them as a side.
Ingredients

4 large russet potatoes (10 to 12 oz. each), scrubbed, pierced 5 or 6 times with a fork
2 oz. (4 Tbs.) unsalted butter, softened
Kosher salt and freshly ground black pepper
1 cup Caramelized Onions
4 oz. crumbled blue cheese (1 cup)
1/4 cup sour cream
1 Tbs. canola oil

Preparation

Position a rack in the center of the oven and heat the oven to 400°F. Place the potatoes directly on the oven rack and bake until tender when pierced with a fork, about 1 hour 10 minutes. Transfer the potatoes to a cutting board and let sit until cool enough to handle, about 10 minutes.
Cut a 1/2-inch-thick slice lengthwise off the top of each potato; scrape the flesh from the slices into a large bowl and discard the skins. Spoon the flesh from the potatoes into the bowl, leaving a 1/4-inch shell. Add the butter, 3/4 tsp. salt, and 1/2 tsp. pepper and mix with a potato masher until blended; do not overwork (lumps are OK). Gently fold in the caramelized onions, sour cream and half of the cheese with a silicone spatula. Season to taste with more salt and pepper.
Using your fingers, rub the outsides of the potato shells with the oil. Distribute the filling among the shells, mounding it, and place on a rimmed baking sheet.
Bake the potatoes, uncovered, until heated through, 25 to 30 minutes. (To check, insert the blade of a small knife into the center of a potato for 5 seconds; it should be hot.) Sprinkle the potatoes with the remaining cheese and bake until the cheese melts and browns lightly in some places, 2 to 3 minutes more. Let sit 5 to 10 minutes, and serve.
Make Ahead Tips

The potatoes can be baked and filled up to 1 day ahead. Cover with plastic wrap and refrigerate. Bring them to room temperature and heat the oven to 400°F before doing the final bake.

Twice-Baked Potato Halves: After the first bake, halve the potatoes lengthwise. Scoop the flesh out of both halves, leaving a 1/4-inch shell. Make the filling, then fill both halves of each potato, bake, and finish as directed.