Tag Archives: low carb recipe

Carrot cookie cake

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Hello everybody!

Easter is just around the corner so here’s a healthy carrot cake recipe for this weekend!

It’s vegan, gluten and dairy free of course!

And I’m telling you everyone loved it!

Ingredients:

  • 1 1/2 cup almond flour
  • 5-6 tbsp of vital proteins collagen peptides
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/3 cup almond butter
  • 1/4 cup coconut oil
  • 1/4 cup pure applesauce
  • 1 flax egg (1 tbsp flaxseed, 3 tablespoons water)
  • 1/2 cup coconut sugar or monk fruit sweetener or any other sweetener
  • 1/4 cup walnuts

Directions:

  1. Preheat the oven to 350 F
  2. Mix together the flax egg, almond butter, coconut oil and apple sauce
  3. Mix in the almond flour, cinnamon, nutmeg, baking powder, and collagen until smooth
  4. Mix in the shredded carrots and walnuts
  5. Bake in the oven for 30 minutes or until cooked through

Coconut cream:

  • 5 tbsp coconut butter (manna)
  • 1/4 cup dairy free milk (unsweetened)
  • 1/4 cup maple syrup or monk fruit syrup for Keto or low carb
  • 1 tsp vanilla extract
  • Pinch of salt

Make sure all of your cream ingredients are at room temperature, it blends more easily especially the coconut butter.

Blend very well till it’s smooth than pour over the prepared crust and freeze it for 10-15 min

Enjoy and you are welcome!

Berry – Rhubarb Crumble Bars (Gluten-free, dairy-free, vegan)

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Hello everybody!

The other day I made these delicious and easy dessert, because my husband bought home a bunch of rhubarbs, so it was a must!

This recipe just like all my recipes are easy to make, fast and healthy, and of course gluten-, egg-, dairy- free!

Ingredients:

Crust

2 cups almond flour

2 Tbsp mink fruit syrup

1 Tbsp coconut oil

1 Tbsp water

pinch of salt

1 tsp vanilla

Filling

1 cup raspberries+ 1 cup rhubarb or other berries

1 Tbsp lemon juice

2 Tbsp monk fruit syrup

2 Tbsp chia seeds

Topping

1/4 cup almond flour

1 tbsp coconut flour

1 cup shredded almonds or cashews or both

1/2 cup coconut shreds

1 Tbsp coconut oil

2 tbsp monk fruit syrup (or honey or any liquid sweetener)

Directions:

1 Preheat oven to 350 and line an 8×8 baking pan with parchment paper

2 In a bowl, combine all crust ingredients and stir until completely combined.

3 Flatten into pan and pierce top multiple times with fork to allow air to escape.

4 Bake for 13 minutes and let cool at least 1 hour.

5 While crust is cooling, warm berries, rhubarb, lemon juice, and monk fruit syrup in a saucepan on medium heat.

6 Continually mash with fork until all combined and completely heated through.

7 Turn off heat and add in chia seeds. Stir and let cool completely, putting in fridge after a few minutes.

8 In a food processor, pulse together all topping ingredients until semi-fine. You don’t want to pulse for too long!

9 Once everything is completely cooled, pour berry filling over top of crust.

10 Add topping evenly over top of filling and bake for 15-18 minutes at 350F or until golden brown.

11 Let cool before eating.

12 Enjoy!

White chocolate hearts

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Hello everybody!

Long time no see … I know, life just gets so busy, having a toddler takes up all my time and I wouldn’t want it any other way! But I still try to blog or create recipes any time I have the occasion.

Valentine’s Day is just around the corner, so here is a very flattering but also super easy to make recipe to surprise your loved one.

Ingredients:

1. 1 cup cacao butter

2. 1 cup coconut butter

3. 3 tbsp of maple syrup or low carb sweetener

4. Freeze dried strawberries

Directions:

1. Add cacao butter and coconut butter to a cup over a sauce pan of boiling water.

Stir the two ingredients until all is melted but do not allow water to splash into cup.

2. Stir in the rest of the ingredients, taste-test for sweetness, and pour mixture into molds.

3. Freeze for 1 hour or more until solid.

4. Decorate it with freeze dried strawberries

5. Store in refrigerator or freezer

Raw vegan caramel slices

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Ingredients:

Base:

  • 1 cup large juicy dates
  • 1 cup walnuts

First layer

  • 2 cups raw cashews
  • 1/2 cup full fat coconut milk
  • 2 tablespoons honey or other sweetener
  • 3 tablespoon of coconut oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon juice

Caramel layer

  • 2 tablespoons coconut oil
  • 2 tablespoons almond butter (peanut or any other nut butter works)
  • 2 tablespoons honey (maple syrup or other liquid sweetener)
  • 1 teaspoon vanilla extract

Topping

  • Melted dark vegan chocolate

Directions:

Crust:

  1. add all crust ingredients into the food processor, mix it till all ingredients form a paste
  2. Press the mixture into an 8×8 inch baking dish, lined with parchment paper
  3. Press it into the dish evenly and put it aside

Filling:

  1. Soak the cashews overnight or for at least 4-6 hrs
  2. Drain the cashews and place them in your food processor with the rest of the filling ingredients
  3. Blend until it until it becomes smooth and creamy
  4. Pour half of the cream on your crust and make the caramel layer

Caramel layer:

  1. Pour all ingredients into a small pot and melt it together on a low heat
  2. Sterling continuously for 1-2 minutes
  3. Let it cool down completely, than pour half of the caramel over your filling
  4. Pour over the caramel the other half of the filling than again the caramel and let it cool in the fridge
  5. Meanwhile melt the vegan chocolate
  6. After it cools down pour it over your raw caramel slice, you can also top it with almonds, pecans, or whatever you like
  7. Cool it in the freezer for 2-3 hours
  8. Enjoy!!!

Paleo pumpkin cake

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Hello everybody!

It’s almost Halloween so I brought a perfect holiday treat for you, can you guess what’s the main ingredient?

Yes it’s pumpkin 🎃

Ingredients:

  • 3 cups almond flour
  • 2/3 cup sweetener of your choice
  • 1 teaspoon baking powder
  • 1/2 cup cashews butter (or any other nut butter)
  • 1/3 cup coconut oil (or avocado oil or any other)
  • 1/2 cup unsweetened organic pumpkin purée
  • 2 eggs (for vegan use flax eggs)
  • 2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 F
  2. Grease your square baking dish
  3. Mix wet ingredients in a bowl
  4. Than mix dry ingredients in another bowl
  5. Add dry ingredients to wet ingredients
  6. Pour it into your baking dish and bake it for 35-40 min.
  7. Enjoy and welcome!

Healthy lemon bars

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Hello everybody, happy Monday!

Today I have for you a dessert that I made at least 10 times over the summer and I never had the time to post this delicious recipe. (Most of the time we ate it before I took a picture of it, to be honest lol)

Ingredients:

For the crust:

  • 1 1/2 cup almond flour (the fine one)
  • 2 tbs coconut oil melted but not hot
  • 2 tbs of honey/ maple syrup/ monk fruit extract syrup (your choice)
  • 1 tsp vanilla extract
  • Pinch of salt

For the filling

  • 4 eggs
  • 1/2 cup lemon juice
  • 1/2 cup honey/ or sweetener of your choice
  • 4 tsp coconut flour

Directions:

  1. Preheat your oven to 350 F
  2. Mix all crust ingredients
  3. Transfer it into an 8 inch x 8 inch pan and use your hand to spread it
  4. Bake the crust for 10 minutes at 350 F

Filling

  1. In a bowl whisk the eggs and add the rest of the ingredients
  2. Whisk it till it’s all smooth
  3. When the crust is done pour over the filling and bake it for another 20 minutes
  4. Let it cool down totally before slicing
  5. Enjoy!

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!

White chocolate cups (vegan, keto, low carb, gluten free)

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Hello everybody! Happy Easter!!

Here is my Easter white chocolate that you can eat totally guilt free!

Ingredients:

  • 100% pure Cocoa butter
  • Stevia
  • Any kind of nut butter ( I used cinnamon almond butter)

Directions

  1. Melt the cocoa butter over Bain Marie
  2. Let it cool a little bit than add stevia
  3. Pour it into cupcake liners
  4. Place in freezer for 10 minutes
  5. Add organic nut butter in the center of each, fill with remaining cocoa butter
  6. Place back in the freezer until firm
  7. Enjoy!!

Raw vegan lime cheesecake

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Hello everybody!

I have a great recipe today for those who love a fresh and easy dessert. The limes give this cake a tangy fresh note, but it’s also a very creamy and rich.

Ingredients for the crust:

  • 1 cup almond flour
  • 1cup pecans
  • 1/4 cup sweetener
  • 5 tbs of coconut oil melted

Ingredients for the filling:

  • 2 cups raw cashews (soaked overnight)
  • 1/2 cup fresh lime juice
  • Zest of 1 lime
  • 1/3 cup sweetener
  • 1/2 avocado (for the color and creaminess)
  • 4 tbs coconut oil

Directions:

  1. Process all crust ingredients in a food processor. Transfer into a springform pan and press it down firmly. Set it in the freezer
  2. Blend all ingredients into a creamy consistency
  3. Pour the mixture on the crust
  4. Freeze it for 2 hrs
  5. Enjoy!!

Raw chocolate cake

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Hello everybody!

Today’s healthy dessert is this delicious healthy coconut chocolate cake.

If you love chocolate this recipe is perfect for you.

Ingredients for the crust

  • 1 cup almond flour
  • 1 cup pecans
  • 1/4 cup sweetener (swerve)
  • 4 tbsp coconut oil

Ingredients for the coconut filling

  • 2 cups raw cashews
  • 1/2 cup coconut oil
  • 2 tbs lemon juice
  • 5 tbs coconut butter melted
  • 1 tbs vanilla extract
  • 1/4 cup sweetener

For the chocolate layer you just add 1/2 cup of raw cocoa powder after you are done with the first layer

Directions:

  1. For the crust: In a food processor, process first the pecans than add the other ingredients
  2. Mix it till all ingredients are blended
  3. Press into a spring form cake tin and place in the fridge to set
  4. For the filling blend all ingredients (not the cocoa powder!!) till smooth and pour on top of the base
  5. Set it in the freezer till you make the chocolate layer
  6. Add the cocoa powder to the filling and place it on the top of the coconut layer
  7. Freeze it for 2 hrs and it’s ready to be served
  8. Decorate it with berries
  9. Enjoy!

P.s. place in the fridge before serving