Category: Low-Carb

Lo Lo Psylli Wraps

Ingredients

  • 1 1/2 tablespoons whole psyllium husks (NOW brand)
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 cups egg whites (7! eggs worth)

Instructions

  1. Combine dry ingredients, stirring to mix well. Pour egg whites into dry ingredients. Stir with a spoon or small spatula until you have an even, lump free batter. Batter should be very pourable, like a thin crepe batter.
  2. Heat nonstick skillet over medium high heat. Spray pan with olive oil spray. Measure 2-3 Tbsp of batter at a time, into a small cup. Pour batter into the pan all at once. Swirl quickly to distribute batter like a round crepe. Cook until set on one side. Edges will begin to curl slightly. Flip and cook on the second side. Each tortilla takes about a minute to 90 seconds to fully cook. Cook, flipping back and forth until you see brown spots on each side and until the tortilla dries out like a tortilla. Cool on a clean dish towel.
  3. If the remaining tortilla batter has thickened too much by the time you make the 6-8th tortillas, thin it with more egg whites. (I used up to 1/4 more egg whites, because as the batter sits, it thickens.)
  4. Store cooled tortillas in an airtight container in the fridge up to a week, or freezer up to 1 month.

From: http://fluffychixcook.com/egg-fast-recipe-lo-lo-psylli-wraps-version-4-induction-grain-free-gluten-free/

Garlic Cheddar Biscuits

1 1/2 cups almond flour
1/4 tsp salt
1 Tbsp baking powder
1/2 tsp garlic powder
2 eggs
1/3 cup sour cream
4 Tbsp melted butter
1/3 cup shredded cheddar cheese (optional)
Preheat oven to 400°.

Grease muffin tins or use silicone muffin cups (so you don’t have flat biscuits).
Combine all dry ingredients (except cheese), breaking apart any chunks, and set aside.
Combine all wet ingredients and mix until smooth.
Pour wet into dry and mix together.
Add cheese (if you want).
Portion out into baking container(s).
Bake for 10-12 minutes until the top is browned appropriately.
Add a pat of butter to each at the end for super buttery biscuits!
Makes about 12 muffin-sized biscuits.

Oat fiber waffle bread

2/3 cup flavorless protein powder (2 scoops)
2 tbsp of oat fiber (not flour)
2 eggs
2/3 cup unsweetened almond milk
2 tbsp melted butter
pinch of salt
1 tsp baking powder
nonstick cooking spray

1. Heat waffle iron
2. Combine all ingredients and beat till smooth
3. Spray waffle iron with cooking spray
4. Add batter and cook till done

This made 13 waffles in my square waffle-iron.  However, please note that the batter is runny enough that it leaves holes in the waffles, so it’s not really ideal for butter and syrup.  However, it can be used for bread since there’s no sweetener or vanilla involved.

Nut-Free Instant English Muffins

Ingredients

Instructions

  1. Grease two medium ramekins (about 1 cup capacity each) with coconut oil spray (or brush with melted butter)
  2. In a microwave safe bowl, melt butter and sunflower seed butter together on high for 30 seconds. Stir to combine.
  3. Stir in sunflower seed flour, baking powder, cinnamon, and salt. Whisk in egg and water until well combined.
  4. Divide mixture between prepared ramekins and microwave (at the same time) on high for two minutes. Let cool for a few minutes.
  5. Run a sharp knife around the inside of the ramekins and flip out onto a plate. Slice in half and toast to your liking.

From: http://alldayidreamaboutfood.com/2016/07/low-carb-instant-english-muffins.html

Classic Yellow Cake for Two

Ingredients

Yellow Cake:
    • 7 tbsp almond flour
    • 2 tbsp Swerve Sweetener
    • 1 tbsp unflavored whey protein powder
    • 1/2 tsp baking powder
    • Pinch salt
    • 1 1/2 tbsp butter, melted
    • 1 large egg
    • 1/4 tsp vanilla extract
Frosting:
  • 2 tbsp melted butter
  • 2 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 2 to 3 tbsp whipping cream, room temperature
Frosting flavorings:
  • 1 tbsp cocoa powder
  • 1 tbsp peanut butter powder

Instructions

    1. Preheat oven (or toaster oven) to 325F and grease 2 4-inch ramekins, mini cake pans, or silicone baking trays.
    2. In a medium bowl, whisk together the almond flour, sweetener, whey protein powder, baking powder, and salt. Stir in the melted butter, egg, and vanilla until well combined.
    3. Divide mixture between the ramekins/pans and bake 12 to 15 minutes, until center is set and edges are just golden brown.  If using silicone trays, check after 20 minutes as it takes longer to cook in silicone.
    4. Remove and let cool a few minutes in the pans and then flip out onto a wire rack to cool completely.
Frosting:
  1. In a medium bowl, beat together any flavoring powders and melted butter. Beat in powdered sweetener and vanilla extract.
  2. Beat in whipping cream one tbsp at a time until a spreadable frosting consistency is achieved.
  3. Place one layer of cake on a small plate and spread the top with about 1/4 of the frosting. Top with second layer of cake and spread the remaining frosting all over the top and sides of the cake. Let set in fridge 20 minutes, then dig in!

From: http://alldayidreamaboutfood.com/2016/07/low-carb-classic-yellow-cake-for-two.html

Easy Taco Pie

  • 1 lb ground beef
  • 3 tbsp taco seasoning or one packet taco seasoning
  • 6 large eggs
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded Cheddar cheese I used Cabot Chipotle Cheddar for an extra kick!
  1. Preheat oven to 350F and grease a glass or ceramic 9-inch pie pan.
  2. Brown ground beef in a large skillet over medium heat until no longer pink, about 7 minutes, breaking up clumps with the back of a wooden spoon.
  3. Add taco seasoning and stir until combined, then reduce heat to medium low and cook a few minutes longer until sauce is thickened.
  4. Spread beef in prepared pie pan.
  5. In a large bowl, combine eggs, cream, garlic, salt and pepper. Pour over beef.
  6. Sprinkle with shredded cheese and bake 30 minutes, or until centre is set and cheese is browned.
  7. Remove and let sit 5 minutes before slicing and serving.
  8. Top with sour cream, chopped tomatoes and chopped avocado, if desired.

Original recipe: https://alldayidreamaboutfood.com/low-carb-easy-taco-pie/

Strawberry Cheesecake Fat Bombs

  • 1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen
  • 3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened
  • 1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened
  • 2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia
  • 1 vanilla bean OR 1/2–1 tablespoon vanilla extract
  1. Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
  2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
  3. Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
  4. Add to the bowl with softened butter and cream cheese.
  5. Use a hand whisk or food processor and mix until well combined.
  6. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
  7. When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!

Original recipe: http://www.lowcarbsosimple.com/guest-post-strawberry-cheesecake-fat-bombs/

Strawberry Shortcake Poke Cake

Ingredients

Cake:
Strawberry Filling:
    • 1 1/2 cup strawberries (if the are very large, quarter them for better measuring)
    • 1/3 cup water
    • 3 tbsp powdered Swerve Sweetener (or 1 tbsp THM Super Sweet)
    • 1/4 tsp xanthan gum
Topping:
  • 1 cup whipping cream
  • 2 tbsp powdered Swerve Sweetener (or 2 tsp THM Super Sweet)
  • 1/2 tsp vanilla extract

Instructions

Cake:
    1. Preheat oven to 325F and grease a 9×9 baking pan well (you can use an 8×8 but the cake will take almost 20 minutes longer to cook).
    2. In a large bowl, whisk together the baking blend (or almond flour), sweetener, whey protein, baking powder, and salt. Stir in melted butter, eggs, vanilla extract and almond milk until well combined.
    3. Spread batter in prepared baking pan and bake 25 to 30 minutes or until edges are beginning to brown and top is firm to the touch. Remove and let cool, then use the handle of a wooden spoon to poke large holes all over the cake.
Strawberry Filling:
    1. In a medium saucepan over medium heat, combine strawberries and water. Bring to a boil and then simmer until berries are very soft. Puree in a blender or with a hand blender, then stir in sweetener. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool until somewhat thickened.
    2. Pour filling over cake and tap the baking pan gently on the counter to help it fill the holes. Refrigerate until set, about 1 hour.
Topping:
  1. In a medium bowl, combine whipping cream, sweetener, and vanilla extract and beat until stiff peaks form. Spread over cake and refrigerate another hour or so to firm up.

From: http://alldayidreamaboutfood.com/2016/05/low-carb-strawberry-shortcake-poke-cake.html

Low Carb Keto Stromboli

Dough:
  • 1/4 cup unsalted butter
  • 1 1/4 cups shredded mozzarella cheese
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/4 cup finely ground pork rinds
  • 2 tbsp coconut flour
  • 1 large egg, beaten

Filling:

  • 3/4 cup shredded mozzarella cheese
  • 12 slices salami OR any thinly sliced Italian meats your little heart desires

Preheat oven to 400F.

In a small saucepan, melt the butter and set aside. In a large saucepan over medium heat, combine the mozzarella with the garlic powder and red pepper flakes. Heat until the cheese is melted and you can stir it with a fork. Alternatively, you can microwave the butter and cheese in heatproof bowls (I melted my butter in the microwave but did the cheese in a saucepan).

Add the ground pork rinds, coconut flour, egg, and melted butter to the melted cheese and stir until a smooth dough forms.

Grease a sheet of parchment paper and roll out the dough to a 14 by 8 inch rectangle (I did this on my Silpat and I rolled it out covered by a piece of parchment to make sure it didn’t stick). Cut 1/2-inch wide, 2-inch long strips into the long sides of the rectangle, keeping a solid rectangle of dough in the center. These strips will be folded over the filling.

Place the shredded mozzarella and salami slices (or whatever meats and cheeses you decide to use) in the middle of the dough, leaving a 1/2-inch border all around the solid portion. Fold strips over the filling so that the flaps overlap. Pinch the dough on the ends to seal.

Place the filled stromboli on a baking sheet (I kept mine on my silpat) and place in the oven. Bake 14 to 18 minutes, until light golden brown. Slice and serve with low carb pizza sauce.

 

 

 

From: http://alldayidreamaboutfood.com/2015/10/low-carb-grain-free-stromboli.html

Oat Fiber Buttermilk Pancakes

  • ½ cup NuGrain or Honeyville oat fiber
  • ½ cup almond flour
  • 4 packets low carb sweetener (2 tsp x 4 packets = 8 tsp)
  • ½ teaspoon salt
  • 1 Tablespoon oil (coconut, vegetable, grapeseed)
  • 1 cup coconut milk (or buttermilk)
  • 4 eggs

Mix dry ingredients together. (For thicker pancakes, add 1-2 tablespoons additional oat fiber.)

Whisk in oil, buttermilk and eggs until well combined.

Drop batter by tablespoon onto heated griddle.

Cook until each side is browned. Serve warm with butter.

From: http://lowcarbyum.com/oat-fiber-buttermilk-pancakes/