Almond cookies with chocolate

NO ADDED FAT!

I can't write it any bigger without it being stupid but that is what makes these cookies so great. They are low in fat, yet very tasty and sturdy so you can take them along and enjoy them the entire day.

I was gonna take pictures, but then it got dark, and then  I forgot....and then I ate them all.
Woops :D

Ingredients:

For the cookies:
200 gr ground almonds (almond flour)
100 gr icing sugar
1 tsp liquid honey
4 egg whites
A pinch of salt

For the chocolate:
4 egg yolks
1 tbsp liquid sweetener
2 tbsp no-added sugar cacao powder

Way to do it:

1. We start with the cookies. Add the almond flour, honey and icing sugar in a bowl.
2. With a fork, lightly wish 2 egg whites until the liquid turns white. Add it to the almonds and stir with a wooden spoon.
3. Whisk the remaining 2 egg whites with a pinch of salt until you can turn the bowl upside down. Then add to the batter and gently fold it in.
4. Line a baking tray with baking paper and evenly place out the dough. Mine are about a full tablespoon each. Bake for 10 minutes at 180degrees C.
5. Now for the chocolate. Add all the ingredients to the 4 egg yolks and whisk. Let rest until the cookies come out.
6. When the cookies have baked for 10 minutes, take them out and add a dollop of chocolate mixture to each cookie. The chocolate will run over the cookie making it look good but not 'too perfect'. I don't do pretty pretty, I do yummy yummy!
7. Place the tray back into the oven and let bake for another 5 minutes. 
8. When they are done, let them cool before you move them to a plate or stuff them into your mouth.

Enjoy
xx

Apple buckwheat breakfast scones

Hi everyone, I hope you are doing fine. Summer is just around the corner and that means that the bikini season is ready for kick-off. With it, our bodies need to be in top shape so we can enjoy a summer freed of worries.
I've been experimenting with some new ingredients so watch out, unlike my other posts, this recipe is not really low carb. However it's very healthy due to it's low fat and the addition of buckwheat flour. Buckwheat flour is gluten-free and so amazingly good for you! It has high quality protein, it's rich in iron, very high in antioxidants, it's filled with many minerals and vitamins such as zinc, copper, and niacin and it contains a high level of rutin, which is an anti-cancer agent. Can this get any better?

So for this recipe, I felt like making something a bit less sweet and these apple buckwheat scones are a great way to start of your day. They fill you up, they are delicious and they are also easy to take with you if you don't have time in the mornings for a sit down breakfast. You can keep them for up to three days.

 

Ingredients:

250 gr buckwheat flour
2 tbsp stevia
3 tsp baking powder
a pinch of salt
100 gr soft butter (not melted)
120 ml low-fat yogurt or cream cheese
2 eggs
1 big apple

Way to do it:

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. In a bowl, add flour, sugar, baking powder and salt and turn over with a spoon so they are combined.
3. Add small chunks of butter. You don't want to melt the butter, otherwise your dough will not be 'crumbly' enough. It's okay if chunks of butter remain in the batter.
4. Mix in the eggs and cream and turn around with the spoon. Gently add in the apple with your hands. I cut my apple in small cubes. The apple will add a gently touch of sweetness to the scone.
5. Put the dough on your baking tray, lined with baking paper and press down into a circle of about 5cm height. Bake for 15 to 20 minutes at 200 degrees or until golden.

They are so yummy! The buckwheat gives them a more nutty flavor than regular flour so that's why I didn't add macadamia nuts but of course, feel free to play around with the recipe as much as you like. Try adding blueberries or other kind of fruits to the mix. You won't be disappointed!

You can eat them without anything extra with just a nice mug of coffee or tea, or, I smeared one with jam. Delicious!

Enjoy
xx

Litlle Coconut Bites

Hey my sweet-loving friends. I hope you have enjoyed my recipes so far, so here's a new one. At about 14g of carbs for the entire recipe, it's a god sent. These little coconut bites are lovely with a cup of tea or coffee and might just be that little easy solution to your sweet cravings.

 

Ingredients:

4 egg whites 

2 teaspoons liquid sweetener
150 g coconut

A few drops of vanilla essence

 

Way to do it:

1. Seperate the egg whites from the yolks. We won't need the yolks so either you keep them for a later recipe or you throw them out.
2. Add the sweetener to the whites and heat them up in a pan but don't let them boil. Stir all the while until it's one nice blend.
3. Add the coconut to the mixture and keep stirring.
4. Last, you add a few drops of vanilla essence, just for extra taste.

Gently, form little balls of the batter with your hand. Watch out, they are very fragile until you cook them.

Lay the balls out on a baking tray and spread them out. Don't make them too big. Bake at 180 C for about 10 minutes.

This recipe is very, and I mean VERY low in carb...and...in fat! So two for the price of one! Easy, only good coconut fat and very low carb...damn life can be good!



Enjoy
xx

Chocolate Chip Coconut Cookies

Hi Everyone,

I just can't stop making cookies!
I love them with a cup of tea to end a stressful day or with a cup of coffee in the morning for that sweet kick-off. This time, I shelved my almond and went to work with coconut and man did that work out.
If you try only one thing on this entire blog, try this! They are easy to make and low in carb.

Ingredients:

2 large Eggs
3 tbsp low fat cream cheese
150 gr soft butter
a tsp vanilla extract
4 tbsp sweetener (or to your taste)
120 gr shredded coconut
1 tsp baking powder
dash of salt
60gr melted dark chocolate( the less carb the better. Mine was 16gr per 85gr
60gr dark chocolate chopped

How to do it:

Preheat over to 170 degrees C.

In a bowl add butter, cream cheese and sweetener. Then add the eggs, vanilla extract and the melted chocolate.

Add the baking powder,salt and shredded coconut.

Finally, gently stir in the chopped chocolate

I made 11 big cookies with my dough. The dough is strong enough for you to roll little balls with, making a nice shaped cookie. Place them evenly on a baking tray covered with baking paper. Bake for about 15min at 170 degrees C. During the baking, the cookies will loose some fat. Don't worry about that. It's normal and it results in an even 'healthier' cookie.

Afterwards, gently move them to a plate to cool.

Depending on how big you make them and which ingredients you use, this entire recipe contains about 22gr of carbs. So that's about 2 gr of carb per cookie. Still way less than any cookie you can buy in the shops. And less expensive. Besides, they make your house smell amazing all day.

Do leave them overnight if you can resist their smell because I found the taste and texture is better the next day.

Note: You can also add some white chocolate chunks or replace the melted chocolate with non sweetened cocao powder for a cookie with even less carbs. Use this recipe as a base for further recipes and add maybe maple sugar for a sweet cookie, or more sugar and vanilla for a rich vanilla cookie. Experiment, you know I will....

Enjoy
xx

Chocolate Birthday Cake

Hi Everyone,

I'm back with my first cake recipe so read on if you enjoy delicious jet low carb desserts!

It was my birthday on the 8th of march and for a dinner celebration on the 9th at my family's house, I really wanted to indulge in a nice dessert. One I could share with the entire family but that didn't leave me feeling like a cheater. Therefore, I took out my favorite cakes cookbook (this one, an old one but so good with many lovely and easy recipes) and adapted it to a low carb successful formula.

I hope you like it. This makes a very dense cake so you probably won't need to eat more than one piece.

Ingredients for 1 cake:

100gr almond flour
1 tbsp instant coffee powder
3 big eggs
2 tbsp sweetener (or to your taste)
60gr dark chocolate
60gr ground coconut
a couple of drops vanilla essence
1 tsp baking powder and salt to match it

175g cream cheese
15ml Amaretto
2 tbsp sweetener (or to your taste)
2 tbsp soft butter

How to do it:

Preheat over to 190 degrees C.

Separate the whites from the yolks and beat the whites stiff.

In the bowl with the yolks add the sweetener, melted chocolate, coffee powder, baking powder, vanilla essence, ground coconut and almond flour.

Gently fold in the egg whites. This will give the cake it's height and make your dough more moist.

Bake for about 25minutes at 190 C. Check while it's cooking because all ovens are different.

Afterwards let the cake cool and in the meantime we can make the filling.

Mix the cream cheese with the sweetener, soft butter and add the Amaretto.

I would suggest putting it in the fridge to harden. This will make the smearing a lot easier.

At this point you could add some extra topping. I didn't because the cake is moist enough. But anyways, here's the ceipe if you want to do it.
You'll need:
120gr soft butter
3 tbsp sweetener
3 tbsp cocoa powder
1 tsp vanilla extract
1 egg yolk

Whisk the butter in a bowl to loosen it up and make it creamy.

Add the sweetener, vanilla extract and cocoa powder.

The egg yolk is optional but I would suggest you use it. It gives the topping a nice glaze.

Now it's time to assemble the cake.

Cut your cake in half horizontally, making two nice flat discs.

Generously add the cream cheese filling and put both halves back together. Don't push them down, you want the extra height.

Finish with the optional topping. You can decide wither you want a thick layer on top or if you want to wrap the entire cake in chocolaty goodness. It's your cake so do as you please.

And there you have it. A wonderful yet low carb choclate cake for the entire family to enjoy. The carb amount on this one is higher than my other recipes, but hey, It's my party and I'll indulge if I want to.

Till next time,
Enjoy
xx

Almond Macadamia Cookies

Hi Everyone,

I'm back with a new recipe!
After my hazelnut cookies really did the trick of keeping my sweet cravings in check, I decided I needed more! I made another batch of cookies because I love how they are so low in carb and I don't have to feel bad for indulging.
My cookie routine: I have one in the morning before my meals with a nice cup of strong coffee and in the evening, I have another one (or two...) with some lemon tea and really, it doesn't even feel like I'm dieting.

Ingredients:

2 large Eggs
150 gr butter
a tsp vanilla extract
5 tbsp sweetener (or to your taste)
200 gr Almond flour
1 tsp baking powder
dash of salt
60gr Macadamia nuts, chopped

How to do it:

Preheat over to 190 degrees C.

Separate the whites from the yolks and beat the whites stiff.

In the bowl with the yolks add the vanilla extract and butter.

Add the sweetener and mix again.

Add the baking powder,salt and almond flour.

Gently fold in the egg whites. This will give your cookie it's height.

Finally, gently stir in the chopped nuts

Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little. Bake for about 12 minutes at 190 C for soft cookies, go to about 17 minutes for crunchier ones.

Afterwards let them cool before you move them to a plate.


Depending on how big you make them and which ingredients you use, this entire recipe contains about 17gr of carbs. So that's about 1,2 gr of carb per cookie!

Leave them overnight because I found the taste and texture is better the next day.

Note: You can also add some white chocolate chunks but I couldn't find any with reduced calories. Now I found some on so I'll be back soon with some white chocolate creations :D

Note 2: For added yummyness, you could smear the top of the cookies with some low sugar jam. Only do so right before you're about to eat them because otherwise, they will make the cookie too mushy.


Enjoy
xx

Hazelnut Cookies

Ingredients:

2 large Eggs
150 gr butter
a tsp vanilla extract
3 tbsp sweetener
120 gr Hazelnut Butter (you can use peanutbutter if you prefer)
1 tsp baking powder
dash of salt
40gr of Stevia dark chocolate chunks (try and find the one with the less carbs, I found mine in a bio shop)

Way to do it:

1. Preheat over to 190 degrees C.
   
2. Separate the whites from the yolks and beat the whites stiff. In the bowl with the yolks add the vanilla extract and butter.
3. Add the sweetener and mix again.
4. Add Peanut butter and mix till well combined.
5. Add the baking powder and the salt. Then you add the chocolate chunks
6. When your batter is done, gently fold in the egg whites. This will give your cookie it's height and yummyness
7. Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little. Bake for about 15 minutes at 190 C

Afterwards let them cool before you move them to a plate.

Depeding on how big you make them and which ingredients you use, this entire recipe contains about 20gr of carbs. So that's about 1,5 gr of carb per cookie!

Enjoy
xx

Crazy Cauliflower Chocolate Brownies

There are those out there on the lovely internet that are truly magnificently insane. And amongst them is this woman. She has a recipe, so crazy that many would shy back to try it. But I'm telling you, you simple have to try it. It takes a little bit more work than I'd normal be up for but it's so worth it!

When you are craving, and you need that little bit of chocolate but without messing up your diet, this is the way to go. You can find the original recipe here but below is my version.

Ingredients:

250 gr raw cauliflower

150 ml almond milk (I used Alpro Soya)

80 gr dark chocolate (I got Stevia chocolate at the local Bio shop)

100 gr cup butter

3 tbsp cream cheese

3 eggs

100 gr ground almonds (almond flour, also at the local Bio shop)

4 tsp cocoa powder

3 tbsp sugar equivalent

1 tsp baking powder

pinch of salt to make the baking powder work
50 gr coconut flour(optional)
A few drops op Vanilla essence (optional)

Directions:

1. Puree your raw, washed, cauliflower and add to it the almond milk. Make sure its completely smooth and that there are no chunks.  
2. Melt the butter and chocolate. I just did it in the microwave. Less clean-up after :D   
3. Mix the melted butter and chocolate with the cauli and milk mixture.  Give it another good blend.  
4. Add the eggs and again stir it till everything's mixed.  
5. Now one by one, add all of the dry ingredients into the bowl with the mixture.  Stir after each addition.
6. I also added about 3 drops of vanilla essence. You don't have to, but I found it gave the brownies an extra 'sweet' flavor without adding extra carbs.

Grease a baking pan and spread the batter evenly into it.  Bake in a pre-heated oven at 180 degrees C for about 35 minutes. Near the end, poke it with a knife. If the knife comes back clean, then you have a winner! Cut in cute little squares.
Note: They are quite brittle when they are still warm so I'd advise you to let them cool before you cut.

And there you have it, insane isn't it?
Don't tell people what's in them. Wait till they compliment you on how the brownies taste and then tell them they that just ate vegetables. They won't believe you... but you and I now know that it's true.

Sorry I didn't include pictures. They were eaten before I had the change :D

Enjoy
xx

Low Carb Red Velvet with icing

Hi everyone, here goes for my first recipe!

2 Weeks ago on friday, Me, my brother and my sister had a sibling day planned. We went to the museum and afterwards we played boardgames at my brother's house. Good ol' family bonding time.

However, I knew it would be hard for me to say no to delicious snacks sush as cookies and chips...so I made my own snacks. I adapted the red velvet recipe from my Hummingbird Bakery cookbook to make it very low in carb. Even with the added icing, it's only about 2 carbs per cupcake. So don't be shy and grab another one before they're all gone.

I wouldn't say they are as good as regular 'real' red velvet cupcakes, otherwise life wouldn't be fair. But my brother did eat about 5 of them so they couldn't be bad right :D

Ingredients:

for the cupcake
100ml almond milk
120g butter
About 3 tbsp sweetener
2 large eggs
20 g cocoa powder
40ml red food coloring (doesn't add to the taste but it can't be red velvet without adding a little red)
A few drops vanilla essence
300 g almond flour
Half a tsp of baking powder
A finch of salt to make the baking powder work
for the icing
250g cream cheese (try and look for the one with the least carbs. I used a bio non-fat one)
3 tbsp sweetener

Way to do it:

Pre-heat your oven to 190 C and place your cupcakes molds in a special cupcake tin. That makes them easier to carry and they will keep their lovely shape.
Use a mixer to mix the butter and sweetener. To this you add your eggs and mix again.
Add your coca, red food coloring and the vanilla essence.
Now you can add in the almond flour and the milk.
At the very end you add the baking powder with a pinch of salt. Mix everything very well for a couple of minutes.
Divide evenly over the cupcake papers and bake in the oven for about 18 to 20 minutes.
While they are baking, you can make the icing. Simply add the sweetener to the cream cheese and mix it till it's smooth.
When the cupcakes are done, let them cool completely and then add the icing. You can decorate with a dash of cocoa powder if you please.

Note: all sweetener is different so try as you go. Too much sweetener will make your creation taste too 'chemically' so I would advise you use my amounts as guidelines but see what works for your sweetener.

Enjoy
xx