Alright all you low carbers don’t freak out when you see the nutritional information for this recipe. It is not exactly low carb but it sure is healthy and filling. Not only are these quick and easy to make but they are also a good source of plant based protein. I like to have these lying around when I need to jet out the door in the morning or when I need a quick healthy bite before a cardio session at the gym.

They also keep quite well so you can make a batch and use them for more than a week.

I’m not a big fan of blueberries and never really got used to eating them on a regular basis. I did try a few times but it never really seemed to stick. That why this recipe can really help you get all those awesome health benefits that blueberries can offer, especially if you don’t like eating them alone. This is a stellar low carb scone recipe that will go perfectly with your coffee or tea so I do urge you to try it out.

Blueberry cheese cake scones

2017-01-22 10:00:03

An excellent recipe for blueberry cheese cake scones

Write a review

Save Recipe

Print

Ingredients

1. 1 1/2 Cup of Almond Flour
2. 4 tbsp of Xylitol natural sweetner
3. 4 tsp baking powder
4. 1 tsp baking soda
5. 3 tsp xanthan gum
6. 1 tsp sea salt
7. 6 oz. / 170g unsalted butter, cold and chopped into pieces
8. 1 egg
9. 1/2 cup / 4 fl oz. sour cream
10. Zest of 1 lemon
11. 6 oz / 170g fresh blueberries
12. Beaten egg to glaze

Instructions

1. Preheat your oven to 325 F / 160 C
2. take out your food processor and add the almond flour, baking powder, baking soda, xanthan gum, salt, xylitol and cold butter. Pulse it until it resembles bread crumbs making sure NOT to over process.
3. Turn into a mixing bowl and add the egg, sour cream, lemon zest, and blueberries and mix just enough to form a rough, soft dough. Be gentle so you don’t smash the blueberries.
4. Turn onto a board (use almond flour to dust if sticky) and knead about 5 times until the dough is all together. Be very gentle. The dough will be very shaggy.
5. Flatten the dough lightly with your hand until it is a 1 1/2 inch thick. T
6. Use a round 2 1/2 inch metal cutter to cut into thick circles.
7. Very gently push the dough out of the cutter and place scones on a baking sheet.
8. Brush with beaten egg.
9. Bake in the center of the oven for 20 – 22 minutes until golden brown

By Hamada Salih

Our Low Carb Recipes http://lowcarbforu.com/

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

2017-01-10 08:40:26

Serves 16

An awesome recipe for low carb chocolate cake.

Write a review

Save Recipe

Print

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!!

By Rania Salih

Our Low Carb Recipes http://lowcarbforu.com/

Low carb carrot cheese cake recipe

So here we have a totally new recipe that was the result of quite a bit of experimenting in the kitchen. Once you get the hang of the ingredients that are used to make low carb stuff you can start doing your own experiments. This one came out quite good but it could have easily gone the other way. Again I cant stress this enough, fad diets such as low carb, paleo and so on are not meant to be long term solutions. They should be used as tools to achieve certain short term weight loss goals. Nothing beats a balanced diet that contains all the nutrients that are needed to sustain your body. The reason I say this is because none of these diets have been around long enough to have sufficient long term scientific evidence to back their claims.

For more diet tips and reviews please check out our Facebook page

Low carb carrot cheese cake

2016-12-25 09:13:08

Serves 5

A delicious recipe for low carb cheese cake with a carrot cake base.

Write a review

Save Recipe

Print

Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Ingredients

1. For the THM Baking Mix
2. 1/2 Cup of Almond Flour
3. 1/2 Cup of Organic coconut flour
4. 1/2 Cup Organic oat fiber
5. 1/2 Cup Ground golden flax
6. 1 tbsp Gluccomannan powder

To make your own healthy low carb brown sugar

1. 1 Cup of Xylitol natural sweetner
2. 3/4 tsp of Blackstrap molasses
3. 2 to 3 drops of Pure maple extract
4. OR
5. You can also use Sukrin gold natural brown sugar alternative

To make the carrot cake base

1. 1 1/2 cups of shredded carrots
2. 1/3 cup of Sukrin gold natural brown sugar alternative
3. 2/3 cup of Swerve sweetner
4. 2 eggs
5. 1 tbsp of Vanilla extract
6. 1 tbsp baking powder
7. 1 1/4 cup of THM Baking mix (check above)
8. 1 tbsp of Pumpkin pie spice

For the cheese cake

1. 450 g of Philadelphia cream cheese
2. 2/3 cup of Swerve sweetner
3. 2 eggs
4. 1 tbsp of Vanilla extract
5. 1/2 cup of sour cream

Instructions

1. Preheat oven to 350 F
2. Place all the carrot cake base ingredients together in a bowl and mix well until it forms a smooth batter
3. Mix all of the cheese cake ingredients together
4. in a cheese cake pan pour 3/4 of the carrot cake base mix
5. Top that with 1/2 of cheese cake mix
6. Pour the last of the carrot cake base mix
7. Pour the last of the cheese cake mix on the top

By Hamada Salih

Our Low Carb Recipes http://lowcarbforu.com/