Tag Archives: keto diet

Low carb blueberry muffins

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Hello everybody!

If you like quick desserts this one it perfect for you. You need just a few basic ingredients and a blender.

Ingredients:

  • 4 eggs
  • 1/2 cups almond flour
  • 1/2 cup sour cream
  • 1/2 cup sweetener
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup of blueberries

Directions:

  1. Preheat the oven at 325 F
  2. Combine the eggs, sour cream and vanilla extract in a blender
  3. Add the rest of the ingredients but NOT the blueberries to the blender and blend for 30-60 seconds
  4. Stir in blueberries by hand
  5. Pour the batter into muffin tray
  6. Bake for 20-25 minutes until golden
  7. Let it cool and enjoy!

Low carb tiramisu cake

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Hello everybody!

I was experimenting on this recipe for a while. The “real” sugar-bomb tiramisu is one of my favorite desserts, but I eat it only on occasions or vacations.

Good news is I came up with a recipe that is very similar to the “real” thing but it has no sugar, it’s gluten free and very low in carbs.

Here’s the recipe:

Ingredients for the cake:

  • 2 eggs
  • 1/4 cup cocoa powder
  • 2 tbsp coconut flour
  • 1/2 cup sweetener (swerve)
  • 6 tbsp butter
  • 1 tbsp vanilla extract
  • 2 oz unsweetened chocolate
  • Pinch of salt

Directions:

  1. Preheat the oven at 325 F
  2. Combine the sweetener, eggs and the vanilla extract and mix it all together with a hand mixer
  3. Add the cocoa powder, the coconut flour and the pinch of salt
  4. Melt the chocolate in the microwave for 20 seconds than add the butter mix it all up and microwave till it’s all soft
  5. Slowly add it to the egg mixture
  6. Pour it into a greased 8×8 pan
  7. Bake it for 45-50 min

After the cake is done, let it cool and start making the mascarpone filling.

Mascarpone filling ingredients:

  • 2 egg, yolks and white separated
  • 1/2 cup sweetener
  • 1/2 tsp vanilla extract
  • 8 oz (250 g) mascarpone
  • 1 cup espresso coffee, not too strong
  • Few drops of rom aroma (you can skip it)
  • Cocoa powder for dusting

Directions:

  1. Beat the egg yolks and sweetener in a stand mixer till it has a light yellow color, around 8-10 minuets
  2. Add vanilla and mascarpone, beat until just combined
  3. In a clean bowl beat egg whites until stiff
  4. Gradually fold the egg withes into the yolk mixture
  5. Mix the coffee and rom aroma
  6. Cut the cake horizontally and dip it in the coffee
  7. Spread over half of the mascarpone cream
  8. Top it with the second coffee dipped cake layer
  9. Spread with remaining cream
  10. Refrigerate for at least 2-3 hrs
  11. Dust with cocoa powder, before serving
  12. Enjoy and you are very welcome!

Peanut butter -chocolate fudge bar

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Hello everybody!

I have a new recipe for you, and again is a dessert. I wonder why 😋

I just love to make healthy, delicious and good looking desserts

This time I made a very simple raw dessert, that can be served in an hour.

Ingredients:

Chocolate layer:

  • 1/2 cup melted coconut oil
  • 3/4 cup cocoa powder
  • 3 tbs of sweetener I used Swerve
  • 2 tbsp full fat canned coconut milk

Peanut butter layer:

  • 3/4 cup peanut butter
  • 1/4 cup melted coconut oil
  • 2 tbsp of canned full fat coconut milk
  • 2 tbsp of sweetener
  • Pinch of salt

Directions:

  1. Line a 8×8 baking dish with parchment paper
  2. In a small pan over m soul heat mix all ingredients for the chocolate layer
  3. Pour it in the lined dish and put it in the freezer till you prepare the peanut layer
  4. Mix all the ingredients for the peanut layer till its creamy
  5. Pour it over the chocolate layer and place it back in the freezer for 45 minutes
  6. After 45 minutes cut them up and enjoy

And you are welcome 😋

Low carb fluffy pancakes 

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Hello everybody! 

Yesterday I asked on my instagram of you guys would like the recipe for these pancakes, and everybody answered with YES, so here it is.

INGREDIENTS:

  • 2 large eggs
  • 2 oz cream cheese
  • 2/3 cup almond flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons of Swerve sweetener (or any other sweetener)
  • 1-2 tablespoons of water

DIRECTIONS:

  1. Add all ingredients to blender. 
  2. Blend until smooth
  3. Let batter sit for 2-5 minutes.
  4. Heat a non-stick pan to medium heat
  5. Cook until pancake is golden browne on each side. 

Serve pancakes topped with fruits or butter and syrup!

Enjoy!
 

Stuffed portobello mushrooms 

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Hello everybody!
Here is our dinner for tonight, try it out!

Ingredients:

  1. 2 portobello mushrooms
  2. 1 small onion
  3. 3/4 cup minced mushroom
  4. 1 cup of baby spinach
  5. 1/4 cup red bell peppers
  6. 2 eggs

Directions:

  • Sauté the onions for 6-8 minutes
  • Add the diced mushrooms and bell pepper
  • Add the spinach
  • Season it with salt and pepper, Italian seasoning, garlic powder
  • Heat the oven at 350 Fahrenheit
  • Spray some olive oil on the mushrooms and some salt, and stuff it with the sautéed vegetables
  • Crack an egg on top and bake it for 20 minutes
  • Enjoy!

This a very low carb and very filling recipe!

Have a great evening!

Chocolate-coconut fat bombs

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imageHello everybody!

I have a new diet recipe again for you! Probably you read about the benefits of coconut oil, if not you should! Besides all the benefits cooking with it, it’s amazing!

Theese fat bombs main ingredient is coconut oil, you would have not guessed it right? They contain zero carbohydrates, so being on a low carb or ketogenic diet, this is best you can ever have.

Ingredients for the chocolate layer:

  • 4 tbsp of coconut oil
  • 2 scoops of powdered stevia (or any kind of sweetener)
  • 1-2 tbsp of cocoa powder
  • vanilla extract

Ingredients for the coconut layer

  • 3 tbsp of coconut oil
  • 3 tbsp of coconut butter (or coconut manna)
  • 2 scoops of powder stevia
  • few drops of lemon or lime juice

imageDirections:

  1. Melt the coconut oil, add all ingredients for the chocolate layer
  2. Pour the mixture into cupcake molds
  3. place them in the freezer
  4. meanwhile we prepare the coconut layer
  5. in the melted coconut oil add the coconut butter, sweetener and lime juice
  6. mix it well, till the coconut butter becomes creamy
  7. when the chocolate layer is already solid, pour the coconut layer on it and put it back in the freezer for 15-20 minutes
  8. Enjoy!

 

Cashew parfait (vegan/low carb/paleo/Keto)

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img_8618Hello my dears!

I am in a dessert making mood, that’s why I post dessert recipes one after the other 🙂

Today I made this heavenly parfait from 3 ingredients. It’s is super healthy, nutritious and very filling!

Pay attention to your portion sizes! One glass on this dessert is one portion! Eve if it’s a healthy dessert, if you over do it, it can be too much!

Here is the recipe:

Ingredients:

  • 2cups of cashew nuts
  • stevia
  • 1/2 cup of strawberries
  • 1 lime juice
  • roasted nuts

Directions:

  1. Soak the cashews for 2 hrs minimum
  2. Blend the cashews in a high power mixer with the stevia and lime juice and a little bit of almond milk if needed
  3. Caramelise your preferred nuts with stevia and cinnamon
  4. When your cashew nuts became as a nice paste separate it in two
  5. mix the strawberries with one part of the cashew cream
  6. Layer your glass wit nuts, lime cashew cream, nuts, strawberry cashew cream
  7. You are done!
  8. Enjoy!

 

 

 

 

 

Low carb bread sticks (Keto/paleo)

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img_7473Hello everybody! How are you today?

I have a great snack recipe for you. It’s a crunchy and super tasty bread stick, that you can have with your favorite dip, or just by it’s own.

The recipe I have it from the Keto diet app, and I have to admit it’s the best recipe I found.

Here are the ingredients:

  • 1 cup almond flour
  • 1 cup flexmeal
  •  1/4 cup coconut flour
  • 2 tbsp psyllium husk
  • 2 tbs chia seeds (grounded)
  • 1tbs salt
  • 1 cup water

Instructions:

  1. Mix all the ingredients
  2. Leave it in the fridge for 15-20 minutes
  3. Preheat the oven to 350 F (175 C)
  4. Wet your fingers and roll&press the dough to form breadsticks
  5. Place on a baking sheet, brush them with egg yolks and sprinkle with rosemary, hempseed, salt, chia seeds
  6. bake for 15-20 minutes, until crispy
  7. Enjoy the with salsa, guacamole, BBQ sauce!

img_7474

 

 

Breakfast egg muffins

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Hello everybody! 

Here is an excellent and fast breakfast idea for those who are on a low carb or following a keto diet. 

It’s super fast and delicious! 

Ingredients for 6 muffins

  • 4 eggs
  • Handful of mushrooms 
  • Handful of spinach 
  • Salt, pepper, chili flakes 
  • Some grated cheese

Directions:

  1. Sauté the mushrooms for 5-6 minutes 
  2. Sauté the spin ache for 3-5 minutes 
  3. Beat the eggs with the seasonings 
  4. Mix the eggs with the mushrooms and spinach
  5. Pour the batter in muffin trays
  6. Bake them for 20-25 minutes 

Enjoy!

Low carb, keto crackers 

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Hello everybody! 

Here is the perfect cracker recipe that you can eat even near bedtime. Has almost zero carbs, made just with a few ingredients.

  
Ingredients:

  • 100 grams Flaxseed Meal OR Whole Flaxseeds
  • 50 grams grounded chia seeds
  • 50 Grams of Hemp Hearts
  • 1 organic egg
  • 1 organic egg-white
  • 2 tablespoons MCT oil
  • 2 Tablespoons Extra Virgin Oilve Oil
  • 2 sprigs fresh rosemary
  • 1 tablespoon Of Salt
  • ½ cup of water

Directions: 

  • Pre heat oven to 300 degrees.
  • Place the flax and chia seed meal in a large bowl with the hemp hearts, the MCT oil, the olive oil and the sea salt.
  • In a blender put the egg, the egg white, the rosemary leaves cleaned from the stems, and the water.
  • Blend on fast for 10 seconds.
  • Add the wet ingredients to the dry ones, and mix very well.
  • let the dough rest for about 1 hour.
  • After 1 hour, lay two pieces of parchment paper about 11 x 15 inch wide on a working surface.
  • Put the dough on one of the papers and flatten roughly with a spoon, shaping it to the same shape as the paper.
  • Place the second paper on top and flatten the dough to about ¼ inch thick.
  • Gently peel the paper off the top.
  • Now score the dough into square or rectangular pieces, by pressing a serrated knife lightly into it.
  • Bake on a cookie sheet (11×15) for 30 minutes, then peel off the paper and flip over to cool.
  • If the crackers are not crunchy enough, place back in the oven until completely cooled

That’s it! 

Enjoy!