LOW CARB WHEAT FREE, HIGH PROTEIN SUGAR FREE SANDWICH BREAD RECIPE
MINI DONUTS RECIPE, LOW CARB, WHEAT FREE SUGAR FREE HIGH PROTEIN
If you don't have a donut pan, these can be made into muffins just as well. the only difference here would be the shape lol. so any pan would work :)
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| 3/4cup - 1.25 cups rolled oats (for higher-rising) 2 scoops jay robb unflavored or flavored protein powder 5 - 7large eggs (for higher-rising)) 1/2 cup plain yogurt unsweetened( <9 grams sugar per 1cup) 1/4 cup of either applesauce, pumpkin puree or butter 1/4 cup water or unsweetened almond milk tsp baking powder, 1tsp baking soda, 1tsp vinegar This turned out soo yummy and do hold up :) Feel free to add more of each ingredient so your bread can be "higher" and so it can "rise". Mix all ingredients well and bake at 350-375 for about 30 minutes or until fully done. ENJOY with your favorite meats, cheeses, spreads and even for dessert. Crumble it up on you |
MINI DONUTS RECIPE, LOW CARB, WHEAT FREE SUGAR FREE HIGH PROTEIN
If you don't have a donut pan, these can be made into muffins just as well. the only difference here would be the shape lol. so any pan would work :)
1/2 cup rolled oats
1scoop any flavored or u flavored protein powder (jay Robb)
1/2 cup plain yogurt (Greek or plain Russian style)
3eggs
1/4cup of either pumpkin purée, apple sauce or butter
Stevia optional
Feel free to add chocolate chips, shred coconut, chopped nuts, nut butters, cocoa.. Etc.. Or plain like the recipe follows. This way you can add any topping individually to each donut. You can slice them in half to add toppings inside or on top you can make a bath of whipped cream cheese icing or anything yummy!
Mix all ingredients well. Preheat oven to 375. Spray a donut pan . Bake until fully done. Don't over bake them.
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| OPPPS. I just had to taste it. yummy! I used pumpkin purree in mine that's why they're orange :) THIS ARE THE PLAIN UNFLAVORED ONES. I can either make whipped cream cheese for one, jam for another, almond butter, etc. endless possibilities. |
LOW CARB, LOW SUGAR, WHEAT FREE COCONUT FLOUR CHOCOLATE CHIP COOKIES
*Makes 24 mini cookies or 12 larger cookies.
3 large eggs
4tbsp whipped natural butter (or coconut oil/butter)
1/2 scoop whey protein (you can replace this with more coconut flour, but the whey protein helps)
chocolate chips of your choice (this is where the sugar count is up to you)
1/4 cup cour cream or cream cheese
Stevia extract
baking powder
dash of sea salt
pure vanilla extract
4tbsp water(or coconut milk, heavy cream, half and half, almond or soy milk)
SIMPLE DIRECTIONS: Preheat oven to 375. Mix all ingredients together and roll into small ball if making 24, or larger if making larger cookies. Enjoy with your morning coffee, tea, cup of milk or just for the heck of it! They are perfect portion sizes!
I made 12 into mini coookie balls and they are amazing when the chocolate inside melts in your mouth right when they come out of the oven! mmm! I know you want one!
ONE MINUTE PUMPKIN SPICE CAKE
WF, WF, SF, LOW CB, HIGH PROTEIN
This is a very easy and quick recipe, but it doesnt mean it is not full of flavor plus it's moist! It is so yummy I love love love it!Just look at it! all of its fluffiness and moist glory!
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| CAKE: 1 Large egg 2TBSP sour cream 2tbsp Puree pumokin pure(Not pumpkin Pie filling) 2TBSP WHEY(No sugar) protein powder (wheat and grain free depending on the one you are using) 1tsp Cinnamon 1tsp desired extract. Stevia to taste. Topping: 1tbsp cream cheese stevia Mix all the cake ingredients and microwave for a minute to a minute on a half preferably. This takes a little longer than a minute depending on your mcrowave because it is moist! Top with 1tbsp cream cheese right after so it melts over the hot cake and sprinkle cinnamon and stevia over and enjoy! |
SUGAR FREE CINNAMON ROLL ICING
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6 tbsp whipped cream cheese (room temp)
2tbsp water or half& half
3 tbsp natural butter (softened, not melted)
3tsps pure white stevia extract( sweeten to taste)
Mix all ingredients together and refrigerate. Top muffins, grain free sugar free cinnamon rolls, and other bakes!
Makes 12 servings
S/C per serving 0/0
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BERRY MUFFINS WITH STREUSEL TOPPING!
FOR MUFFINS
1/2 cup Almond flour( I used BOB'S)
1/2 cup coconut flour (Le'ts Do Organic)
1/4 cup flaxseed (BOB'S)
4tbsp whipped butter (Land o Lakes) or unrefined coconut oil
5 large eggs
1.5 Cups of Mixed frozen berries (I used Costco mixed berries)
2tsps vanilla extract
10-12 tsps white stevia extract (I used Better Now Brand)
(If you don't have white stevia extract, you can replace with stevia, just make sure you sweetened them more than you are comfortable. This is important because once baked stevia tends to be lose its sweetness. Baking takes much of the sweetenes away, so sweeten it up more!!)
FOR STREUSEL TOPPING
1/2 cup Almond meal Flour (Bob's)
8 tbsps whipped real butter(Land O lakes) or unrefined coconut oil
4 tsps White stevia Extract
2tsps cinnamon powder
Fore muffins:
Preheat oven to 375.
Beat eggs, vanilla extract and stevia. Melt the butter or coconut oil and Mix well in to the egg mixture. Add the almond, coconut, and flaxseed in and mix.
Add the frozen mixed berries and mix together.
grease muffin pan and pour in the batter.
FOR STREUSEL TOPPING:
Melt butter or coconut oil. Add the almond flour, stevia and cinnamon and mix well. Check the muffins. You will need the muffins to be half way done. Take the muffins out and spread the streusel almond muxture on top of each muffin and bake until ready. It is important to spread the streusel topping before the muffins are done, since the almond flour also needs to brown to a golden brown. Enjoy with your morning coffee or anytime of the day. Guilt free!
MAKES 12 MUFFINS:
Each muffin has only 2 grams of sugar and 11 grams of carbs (but only 5 net carbs per muffin)& 6 grams of fiber!
S/C 2/1
ENJOY!
CREAMY PEANUT BUTTER FROSTING
1 cup Sour cream (I use Daisy)
3 tbsp natural No sugar added Peanut butter
3 tbsp unrefined coconut oil or butter (I used 365 coconut oil brand)
1-2tsp cinnamon
1 tsp Vanilla or almond extract
Stevia to taste (I use NOW foods White stevia extract)
Melt the coconut oil and peanut butter until melted for about 10-15 seconds. Stir in the vanilla, cinnamon and stevia and Mix well. Add the sour cream. taste until sweetened! Place in the refrigerator for 1 to two hours and frost your cupcakes. Perhaps those peanut butter muffins? Maybe that lovely chocolate muffin you're guiltlessly enjoying! Enjoy with your muffins or toast in the morning, or just grab a spoonful when youre in for something sweet! Enjoy! I love this with my muffins or when I am bored of natures hollow and want something creamy but with still a great value of s/c. I also top my ice cream with this! It is SOOOO SOOO GOOD! It makes ice cream taste 3x times better! This really cuts out the un-needed carbs from the Natures Hollow Preserves, which has 7 grams of carbs per serving( 1tablespoon) This one only has 1 gram carb per same serving (1 tablespoon!)
Feel free to add in some Hershey's unsweetened cocoa Powder, or more peanut butter and or coconut oil! It won't change the S/C value at all. Just remember to use the No sugar added natural peanut butter!
Makes 16 servings (16 tablespoons)
1 serving=
S/C 1/0
LOW SUGAR CHOCOLATE FUDGE SQUARES
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32 Ghurardelli 60% cocoa chocolate chips
1TBSP Dream Semi-sweet chocolate chips
2 TBSP Land O lakes whipped butter
2 squares Baker's Unsweetened Baking chocolate
1TBSP Spectrum cococnut oil
A lot of people do it differently, but I just put my ingredients in a mug on the microwave about a minute, or less depending on your microwave and stir until melted. I quickly grabbed wax paper and a baking loaf pan and pour the mix on the Baking Pan with the wax paper between the mix and the pan. I then chopped some almonds and a few walnuts and tossed them around. Freeze for about and hour and cut into squares. I cut mine into 8 squares, which are pretty good in size. Do as you please :)
each square had 2 grams of sugar
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LOW CARB/LOW SUGAR GRAIN FREE CHOCOLATE CHEESECAKE/ CUSTARD
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FOR CHEESECAKE/CUSTARD (WHATEVER YOU WANT TO CALL IT. ITS STILL DELICIOUS!) This recipe makes 8 small serving, but well portioned size cheesecake. If you decide you like it, but want to have bigger size cheesecake, just multiply all the ingredients by two. if you don't know how to calculate, use a calculator, or better yet, do it old school with a pencil, paper and your brainiac brain :)
8 OZ Neuchatel cheese (or cream cheese)
2 TBSP heavy whipping cream
1 egg
2 TSPS pure vanilla extract
2tsps lemon juice
4 Truvia Pckts (I used sweet leaf, no bitter taste)
Your cream cheese needs to be at room temperature because it works better this way.
*pre-heat oven to 425*
mix all the above ingredients well until its thick, but no chunks of cream cheese remain.
taste for sweetness and feel free to add more stevia or natural no calorie sweetener until desired taste.
pour batter in a round baking pan, or muffin pan, loaf pan, whatever you have at home that works for you.
cheesecake will be done when tyne edges start pulling away from the pan and lightly brown. run a knife through the middle to check if its ready. It should be somewhat dry, and not "liquid". Let cool.
Now for the chocolate!
FOR CHOCOLATE TOPPING:
1TBSP butter
1/2 unsweetened Baker's chocolate square
1tbsp Dream Semi-sweet Chococlate chips
24 Ghirardelli 60% chocolate chips
2 tbsp of So Delicious Original Cococnut creamer (or you can use 2tbsp heavy whipping cream)
Melt the butter and chocolate in the microwave on high for about 30 seconds and stir. Quickly add the cream and mix. Pour quickly on the cheesecake.
Microwave the chocolate and butter on high for about 30 seconds.
quickly add the cream in the mix and stir, stir stir until its creamy! Pour the chocolate mix on the cheesecake (or custard, whatever you want to call it). Spread the chocolate mix well on the cheesecake. Refrigerate for 2 hours or until you wish you EAT IT! It is better cold! Like soooo much better!
final notes: enjoy with homemade whipping cream or redid-whip. It will get stuck to the bottom, so be careful..I would suggest to be somewhat exact with the chocolate chips so its not sweeter or bitter. I think its perfect like this. Also it is not such a great idea to use unsweetened chocolate alone with stevia. It is not tasty at all! A little of semi-sweet and unsweetened chocolate is best. TELL ME WHAT YOU THINK!
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GRAIN FREE/LOW CARB/SUGAR FREE BREAD THAT HOLDS UP AND TOAST'S UP
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There are many grain free breads out there, and I did my searching as well. I saw many recipes I liked, but a lot that called for way TOO many ingredients I do not have in my household, and do not care to spend $8 dollars on Guar gum, X-GUM, and other weirdly expensive ingredients. I am a college student on a budget, and I mean on a budget. I pay electric bills, rent, phone bills etc all by myself and really do not have the money to spend a lot. I hope this recipe works for you and that you can buy these simple ingredients. If you are already baking with grain free "flours" you most likely will have these in hand. I cannot say I am a chef, or a baker, but I do what is best and easy.This bread can ABSOLUTELY BE TOASTED. In fact, once its out of the toaster, it butters up nicely from the butter. It toasts up to a really nice golden brown. It's crispy, yet soft and buttery, but not drenching in fat. It is just right!
THE INGREDIENTS:
2/3 CUP COCONUT FLOUR
3/4 CUP ALMOND FLOUR
1/4 CUP FLAX MEAL
1/2 CUP BUTTER
8 EGGS
1 TSP BAKING SODA
1 TBSP APPLE CIDER VINEGAR
PINCH OF SALT
100% DEDICATION TO EATING IT :)
1TBSP HONEY (NATURES HOLLOW SF HONEY)
PRE-HEAT OVEN TO 350
1. MELT BUTTER IN MICROWAVE (EASIEST WAY).
2. LET COOL AND ADD THE HONEY
3. BEAT EGGS IN A LARGE BOWL AND POUR BAKING SODA, SALT AND VINEGAR
4. WATCH THE COOL REACTION THE BAKING SODA AND VINEGAR CREATE :)
5. MIX IN THE FLAX, ALMOND AND COCONUT FLOUR, AND BUTTER MIX
6. STIR WELL WITH A HAND OR ELECTRIC BEATER.
7. GREASE YOUR LOAF PAN WITH OLIVE OIL COOKING SPRAY, BUTTER OR A LITTLE OLIVE OIL.
8. POUR BATTER IN AND BAKE FOR 30-45, OR WHEN YOU SEE THE BREAD BORWNING.
9. WITH A TOOTHPICK OR A KNIFE, RUN IT THROUGH THE MIDDLE AND IF IT COMES OUT DRY IT'S READY.
NOTES: You can make this bread sweet, cheesy..etc. You can also make scones from this and biscuits. Anything! Use your imagination :)
STORING: You can stick it in the fridge, definitely. It is best to slice it up first however. In a topper ware, just separate about 3-4slices facing down and on top add a napkin, then another layer of 3-4 slices, and then napkin on top..etc. :)
This keeps the bread from getting soggy and from absorbing the moisture in a close container. HOPE IT HELPS!
NUTRITIONAL BREAKDOWN per 1 slice of bread:
FIBER 4 GRAMS
PROTEIN 7grams
CALORIES 160
DOUBLE CHOCOLATE CHIP FLAX MUFFIN (grain free with almond butter, otherwise its wheat free)
1 EGG
1/2TBSP VINEGAR
1TSP BAKING SODA
(Stevia to taste)
1 TBSP FLAX
1TBSP UNSWEETNED COCOA POWDER
1/2 TBSP CHIA SEEDS
1/2 -1TBSP PEANUT BUTTER (NO SUGAR)
1TSBP COCOA OR VANILLA EXTRACT
1/2 -1 TBSP SUGAR FREE SYRUP (JOSEPH'S AND NATURERS HOLLOW BOTH BFC FRIENDLY)
This is how it gets spongy- First crack the egg in a cup or a bowl and add the baking soda and vinegar.
Stir. it will get fluffy and rise. Add the peanut butter and extract next and stir. Then add the cocoa powder, flax, chia seeds. Pour mix into a greased bowl, or a mug (i used a round bowl). Next add 1/2 to 1 tbsp of the syrup and swirl it around the top of the uncooked muffin. Don't just dump it in in one spot, go around the muffin.You can do 1/2 tbsp first, and after its cooked, you can add the other half again on the bottom and around the sides or on top as well. Your choice! :)
You can always add chips in it, but depending on your chips it will not be completely sugar free, but can def. be low sugar :)
S/C VALUES 0/1
GRAIN FREE PIZZA MUFFINS
I have seen a lot of low carb recipes out there, but mostly all use almond and coconut flours along with or without flax. I however wanted to use only flax because I have a huge bag of it I bought from Costco and also I try to use my other flours for different things.This recipe is really easy and really good! Fell free to alter it! def. dont leave out seasonings, or the meats either! You can also add onions, Spinach, peppers, topmatoes, etc. I just wanted to make this super easy and simple. Hope you like them! I love these with avodao and cheese on top among the pizza sauce, but they taste SO good with avocado and a little pepper and salt on top :)
3/4 Cup Golden Flax Meal
4 Large eggs
1/4 cup water
4 oz mozarella cheese, shredded (feel free to add more or less)
Salt, pepper, any spices you'd like to have on your pizza
Turkey bacon, or any bacon, or meats you'd prefer. ( cut into small pieces)
Mix all together in a large bowl, grease a muffin pan and bake until golden brown! enjoy!
This recipe makes 12 small muffin "bites".
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wow - that peanut butter chocolate sponge cake sounds yummy!
ReplyDeleteITS FUNNY, because it does come out as spongy as it looks, it tastes sooo good with ice cream!!!
Deleteand def. better with chocolate chips too!