Category: Low-Carb

Coconut Cream Poke Cake

Cake:
  • Preheat oven to 325F and grease a 9×9 inch square baking pan (if using an 8×8 inch, the cake will need to bake a bit longer).
  • In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder and salt. Stir in coconut oil, egg whites, nut milk and vanilla extract until well combined.
  • Spread batter in prepared baking pan and bake 30 to 35 minutes, or until set and a tester inserted in the center comes out clean.
  • Remove from oven and let cool 15 minutes, then poke with a skewer at 1/2 inch intervals all over cake.

Coconut Cream:

  • In a medium saucepan over medium heat, combine coconut milk and sweetener and bring to just a simmer.
  • In a medium bowl, whisk together the egg and egg yolk. Slowly stir in about 1/3 of the hot coconut milk, whisking continuously. Then slowly whisk egg mixture back into hot coconut milk.
  • Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken. Remove from heat and whisk in coconut extract and vanilla extract. Sprinkle surface with xanthan gum and whisk briskly to combine.
  • Pour mixture evenly over cooled cake, shaking gently from side to side to get as much mixture into the poke holes as possible.
  • Refrigerate 2 hours until completely cooled.

Topping:

  • 1 cup whipping cream
  • 3 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1/3 cup unsweetened shredded coconut, lightly toasted
  • Whip cream with powdered sweetener and vanilla extract until stiff peaks form. Spread over chilled cake and sprinkle with toasted coconut.
  • *For a dairy-free version, you can make coconut whipped cream by refrigerating a can of coconut milk overnight and scooping out the thick cream from the top the next day. Whip with sweetener and vanilla extract until firm.

From: http://alldayidreamaboutfood.com/2015/06/low-carb-coconut-cream-poke-cake.html

 

 

Taco Meatloaf

  • 2 1/2 lbs ground beef
  • 1/3 cup chia seeds
  • 1/4 cup taco seasoning
  • 1 tbsp chili powder (more if you like it hotter)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 large eggs
  • 6 ounces grated cheddar cheese, divided
  • 1/4 cup broth or water

Preheat oven to 350F and line a large rimmed baking sheet with tinfoil.

In a large bowl, combine ground beef, chia seeds, taco seasoning, chili powder, salt, pepper, eggs, 4 ounces of the cheese, and water. Mix with your hands to combine well.

Shape mixture into a long, low loaf. Sprinkle top with remaining 2 ounces grated cheese. Bake 50 to 60 minutes, or until a thermometer inserted in the center reads 135F for medium.

Remove and cut into slices. Top with your favorite taco toppings such as sour cream, chopped tomatoes, and avocado.

From: http://asweetlife.org/recipes/taco-meatloaf/

Peanut Butter Texas Sheet Cake

Cake:
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup unflavoured whey protein powder (can sub powdered egg whites)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup peanut butter
  • 1/2 cup butter, softened
  • 3/4 cup Swerve Sweetener
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened almond milk

 

  • Preheat oven to 325F and grease an 11×17 inch rimmed sheet pan well.
  • In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.
  • In a large bowl, beat together the peanut butter and butter until well combined. Beat in sweetener, and then beat in eggs and vanilla extract.
  • Add half the almond flour mixture and beat until well combined and then beat in almond milk. Beat in remaining almond flour mixture until well combined.
  • Spread batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan.

 

Frosting:

  • 8 ounces cream cheese, softened
  • 4 tbsp butter, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered Swerve Sweetener
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/3 cup chopped, salted peanuts for sprinkling
  • In a large bowl, beat cream cheese, butter and peanut butter until well combined. Beat in sweetener, cream and vanilla extract until mixture is smooth.
  • Spread frosting evenly over cooled cake. Sprinkle with chopped peanuts.

From: http://alldayidreamaboutfood.com/2016/02/low-carb-peanut-butter-texas-sheet-cake.html

Frosted Flakes Cereal

  • 1/2 tsp sweetener of choice, to taste
  • 1/2-1 tsp nutmeg
  • 1 tbsp ground cinnamon
  • 1 tbsp plus 1 tsp pure vanilla extract
  • 1/2 cup water
  • 1 lb unsweetened coconut flakes, approximately 8-9 cups** I use Bob’s Red Mill “Flaked Coconut” from Amazon or Tropical Traditions Chips

Preheat oven to 300 degrees F.  Line cookie sheets with parchment paper. In a large bowl, add water along with cinnamon, nutmeg, vanilla and Stevia. Whisk until dry ingredients are dissolved. Add coconut flakes and stir well until flakes are evenly coated. Be sure flakes are not sticking together. Taste for sweetness.  Add more sweetener if desired.

Divide flakes between cookie sheets and spread out evenly.  Bake for 15 minutes. Carefully remove from oven and carefully stir. Return to oven for another 5-10 minutes or until the flakes are slightly golden brown but NOT BURNED!

From: http://satisfyingeats.com/breakfast/frosted-corn-flakes-cereal/

Sour Cream Marble Loaf

  • 1/2 cup sour cream
  • 4 large eggs
  • Sweetener equivalent to 1 cup sugar
  • 1/2 tsp vanilla extract
  • 3 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 2 tbsp water
  1. Preheat the oven to 350 and line a 9×5 inch bundt pan with parchment paper.
  2. In a large bowl, whisk together the sour cream, eggs, sweetener and vanilla extract. Add the almond flour, baking powder, and salt and stir until well combined.
  3. Transfer about 1/3 of the batter to a second bowl and whisk in the cocoa powder and water.
  4. Dollop the two batters in an interchanging pattern, swirling together. Smooth the top.
  5. Bake about 45 minutes, until the edges are golden brown and the top is set to the touch.

Adjusted from https://asweetlife.org/low-carb-sour-cream-marble-loaf/

Fantastic Flour – Cheese Crackers

1/2 cup Fantastic Flour mix
4 oz cheddar
2 T room temp butter
splash of worcestershire sauce
1/8 tsp salt
dash of ground mustard
3-4 T cold water

Process all together, add water until a ball forms.
Refrigerate 20-30 minutes.
Roll out thin on parchment paper.
Bake 375 for 8-10 min. Put them put them back in the warm oven on a wire rack with the door open for 5-15 minutes.

Let them age for a day before eating.

Fantastic Flour – Brownies

Makes 9 brownies

Preheat oven to 350.
Prepare a 7.5″ by 5″ Pyrex baking dish.

Sift into a medium bowl:
2 T oat fiber
2 T coconut flour
1 T vanilla protein powder
1 T egg white powder
1/2 tsp glucomannan powder
3 T powdered erythritol
2 T dark cocoa powder
1 T sugar free cocoa mix
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

In a small saucepan place:
1 T butter
1 T coconut oil
1/4 cup sugar free Torani French vanilla flavoring
1/4 cup heavy cream

Bring liquid to a boil and immediately remove from heat.

Pour over dry ingredients and mix quickly. Batter will puff up.

Place immediately into your prepared pan, and bake for 10-12 minutes.

(OPTIONAL) While brownies are baking, place powdered erythritol into a small pan for dredging.