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Raspberry Cheesecake Parfait

These delightful raspberry cheesecake parfait cups are a treat to the eyes and yummy as well. Treat yourself to low-carb layers of goodness, starting with cheesecake, almond crumble and fresh raspberries! Ingredients Makes 4 servings Almond Crumble 1 cup - Almond Flour 3 tbsp - Erythritol 3 tbsp - Butter Cheesecake Layer 1 cup - Cream Cheese 1/4 cup - Heavy Cream 3 tbsp - Erythritol 1 tsp - Vanilla Extract Other Fresh Raspberries Method Almond Crumble Preheat the oven to 350°F and line a baking sheet with parchment paper. In a bowl, mix together almond flour and erythritol. Pour melted butter and mix until a soft dough has been formed. Transfer the dough to the prepared baking sheet and flatten with...

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LOW CARB BREAD

PREP TIME: 10 Minutes COOK TIME: 30 Minutes SERVINGS: 10  INGREDIENTS 6 EGGS  1 1/2 CUP ALMOND FLOUR   3 TSP BAKING POWDER  1/4 CUP BUTTER  1/4 TSP CREAM OF TARTAR 1/4 TSP SALT METHOD Preheat the oven to 375°F. Generously grease an 8"x4" loaf pan with cooking spray and line the bottom with parchment paper. Set aside. Separate egg yolk from egg whites, add egg whites to a medium bowl. Using a hand mixer, beat the egg whites until stiff peaks form. Set aside. In another bowl, combine together almond flour, baking powder, salt, and cream of tartar. Mix well using a kitchen whisker and then add butter and egg yolks. Using a hand mixer fitted with dough hooks, beat the mixture on medium speed until fully...

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COCONUT BLISS BALLS

PREP TIME: 10 Minutes REFRIGERATE: 20 Minutes SERVINGS: 20  INGREDIENTS 1/2 CUP ALMOND BUTTER  2 TBSP COCONUT OIL  2/3 CUP UNSWEETENED COCONUT FLAKES  1/4 CUP CHIA SEEDS  1 TBSP COCOA POWDER  1 TSP GROUND CINNAMON  1 TBSP COCONUT FLOUR  1/4 CUP MAPLE SYRUP, SUGAR FREE  DASH SALT  METHOD Add sugar-free maple syrup, coconut flour, ground cinnamon, cocoa powder, chia seeds, coconut oil, almond butter, half the amount of shredded coconut and a pinch of salt into a food processor. Blend until well mixed and crumbly. Place the remaining coconut onto a plate. With clean hands, form mixture into balls and roll them in the coconut. Place them on a baking sheet and refrigerate for 20 minutes or until ready to serve. PER SERVING Calories: 83 Net Carbs: 2 g Protein: 2 g Fat: 6 g  ...

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BAKED ZUCCHINI WITH LEMON GARLIC SAUCE

PREP TIME: 5 Minutes COOK TIME: 10 Minutes SERVINGS: 2    INGREDIENTS 4 ZUCCHINI, MEDIUM SIZE 10-15 BASIL LEAVES, WHOLE OR CHOPPED 1 TBSP AVOCADO OIL 2 TBSP LEMON JUICE, FRESH 1 TSP LEMON ZEST 1 CLOVE GARLIC, MINCED DASH SALT AND PEPPER  METHOD Preheat the oven to broil and move the top rack to about 6 inches from the element. Thinly slice zucchini, about 1/4 inch thick. It’s easiest if you have a mandolin slicer. Line a baking sheet with aluminum foil and drizzle oil evenly over foil. Spread zucchini slices in a single layer. Make sure each slice is oiled by flipping. Bake for 8-10 minutes. Flip half way through.In a medium bowl combine lemon juice, zest, minced garlic, salt, pepper...

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FRIED EGGS AND TURKISH SUCUK

PREP TIME: 10 Minutes COOK TIME: 5 Minutes SERVINGS: 2  INGREDIENTS 1 LINK SUCUK 1 BUNCH CHERRY TOMATOES 1 WHITE ONION, SMALL, CHOPPED 2-4 MEDIUM EGGS 2 TBSP COCONUT OIL 1 TBSP GROUND CUMIN 1 TSP RED PEPPER FLAKES 1 TBSP DILL, CHOPPED DASH SEA SALT AND PEPPER METHOD Heat oil in the frying pan and add sucuk and onion and tomatoes if preferred. Sauté until they start to brown. Move sausages to the edge of the pan and crack eggs in the middle.  Season with cumin and red pepper flakes, salt and pepper to taste. Cook for 4 minutes more or until desired hardness of yolks. Garnish with dill. 

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