All posts by Rania Salih

Dessert recipes

Death by chocolate – Low carb chocolate bundt cake

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low carb chocolate cake

Hey guys, it’s me again. Rania, and let me tell you about this gem of a recipe I just discovered.  Low carb Death by chocolate Bundt cake. If you’ve gotta go low carb with chocolate then this is the way to go! I really can’t believe that I’m able to eat such decadent sweets and call it low carb. It really does taste very close to a pound cake, its super moist and delicious and also quite low in calories  with 264 calories a serving and only 5 grams’ net carbs. This recipe makes 16 servings and I know by now you are probably thinking each serving is one bite right? wrong! its quite big, so you will need a deep Bundt cake pan. If you don’t have one you can just divide it up and make two cakes, yes it’s that big.

Well lets move on to the recipe and let me know how it goes

Low carb chocolate bundt cake
Serves 16
An awesome recipe for low carb chocolate cake.
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 1 cup Coconut flour (I use bob’s red mill)
  2. 1 and 1/4th cup Almond flour (I use bob’s red mill)
  3. 200g cream cheese
  4. 15 large eggs
  5. ¾ cup of half and half, or unsweetened almond milk (I prefer almond milk)
  6. ½ cup of Hershey’s dark cocoa powder
  7. 4 table spoons of Hershey’s sugar free chocolate syrup (you can also melt 3 squares of 85% chocolate instead)
  8. 2 sticks of melted butter
  9. 1 and ½ cup of swerve sweetener
  10. 1 teaspoon of Vanilla extract
  11. 1 teaspoon of salt
  12. 1 teaspoon of baking powder
  13. 7 drops of liquid stevia hazelnut flavour
Instructions
  1. Preheat oven to 300 F, or 150 C.
  2. Mix all wet ingredients including the cheese in a bowl
  3. Mix all dry ingredients together in anotehr bowl
  4. Wisk the dry ingredients into the wet ingredient and mix well using an electrical hand mixer to ensure all ingredients are well incorporated
  5. Pour the mixture into a large Bundt cake pan that has been greased or sprayed to avoid sticking.
  6. Cook for 1 hour 30 to 1 hour 50. Check that the cake is cooked thoroughly using a toothpick.
  7. Take out of the oven and allow to cool for 30 to 45 min before inverting.
  8. Decorate with some sugar free chocolate syrup in the groves of the Bundt cake and enjoy!
Notes
  1. The cake keeps well in the fridge and will last for over 10 days so share and enjoy!!
Our Low Carb Recipes http://lowcarbforu.com/

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Bread recipes

I love low carb bread – How to make low carb bread

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Hi everyone, allow me to introduce myself, my name is Rania and I’m Hamada’s sister. I was very much inspired by my brother’s transformation and decided to make another attempt at healthy eating and weight loss. Historically, I have always struggled with my weight and have lost weight in the past through various means such as low calorie diets and very low calorie diets (less than 500 calories a day), which did work but is unrealistic and unsustainable for long term goals, and as expected I put all the weight back on and then some.

For the last year, I have had success with a low carb/ketogenic diet. I have lost 12 kg (26 LB) in the last year through this diet. I would not even call it a diet, it’s more of a lifestyle change. Surprisingly I consume more calorie wise than I have on any other diet.  I still count calories and consume between 1300 to 1500 a day, and still manage to lose weight; Whereas, in the past I was on a 1200 calorie diet and would not lose any weight. I’ve always exercised, doing both cardio (spinning mainly) and weight training (body pump) and boot camps (mixture of cardio and resistance training).  I consume between 20 to 25 Net Grams (taking into account fibre) of carbs a day. My diet is also Gluten free and has a reasonable amount of fat and protein.

I have found that with this way of eating I feel satiated for longer and rarely crave unhealthy fast food because I feel full; whereas on previous diets I always felt hungry and was constantly battling my cravings.  The one thing I missed the most with this new lifestyle is bread, I love bread and I’m sure you do too. I especially miss buns which is why I have been experimenting with different recipes to make low carb buns, that can be used for everything like burgers, sandwiches etc. I’ve tried a few and so far this is my favorite bun recipe. I will be posting more variation recipes as I try them out so keep your eyes open for updates to the site.

What is your favorite low carb bread recipe?

Low carb buns
Serves 6
A simple recipe for low carb buns
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1¼ cups Almond Flour
  2. 5 tbsp ground psyllium husk powder
  3. 2 tsp baking powder
  4. 1 tsp sea salt
  5. 2 tsp apple cider vinegar
  6. 1¼ cups boiling water
  7. 3 egg whites
  8. sesame seeds to top the buns
Instructions
  1. Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.
  2. Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds. Don’t overmix the dough, the consistency should resemble Play-Doh.
  3. Form with moist hands into 4 or 8 pieces of bread. You can also make hot dog or hamburger buns.
  4. Bake on lower rack in oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.
  5. Serve with butter and toppings of your choice. Store the bread in the fridge or freezer.
Notes
  1. You can use this bread for different sandwiches such as burgers
Our Low Carb Recipes http://lowcarbforu.com/

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