Low carb cupcakes

These coconut flour cupcakes from I Breathe I’m Hungry are excellent sugar free, low carb, gluten free, nut free, fluffy, moist cupcakes!!! Get the recipe here. 

They smell like vanillery birthday party cake that you want to gobble up in big scoffs with a nice mug of tea. They’re very satisfying, especially when you haven’t had a sugary, buttery, vanillery cupcake in a while.

It contains 7 EGGS and you need a whole TABLESPOON of baking powder. That’s because the coconut flour is very absorbent so it requires a lot of eggs and needs baking powder to help lift it. Don’t skip on the vanilla essence – a good couple of teaspoonfuls is required for that vanillery flavour.

If you make 12 cupcakes, they’re only 7g carbs per cupcake (!!!).

If you can’t be bothered making the icing (or if you don’t have the powdered sweetener on hand), a dollop of Greek yogurt suffices just nicely.

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Low carb brownies

Gooey, decadent, utterly devourable, these little gems are not only delicious and an excellent chocolate fix, they are incredibly easy to make. They pair very well warm with some cream or low carb ice cream and fresh berries. Sugar free, gluten free and low carb too so you won’t get a spike in blood sugar.

MAKES 12
NUTRITIONAL INFO PER BROWNIE
carbs 2g / fat 20g / protein 5g

INGREDIENTS
2 cups almond meal
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/3 cup sweetener of your choice (e.g. xylitol, erythritol, stevia mix)
2 eggs
1/2 cup butter (125g or 6 tablespoons)
A few squares of dark chocolate, chopped (I used 4 squares of Lindt 85% cocoa)

MIX, MELT, STIR, BAKE…
Preheat the oven to 180 degrees celcius. Line a sheet pan or lamington tin with baking paper.

Mix the almond meal, cocoa powder, sweetener and baking powder together. Melt the butter. Stir the eggs into the dry mix, then stir in the butter and mix well. Stir in the chopped chocolate bits.

Pour into the baking tin and spread out with a knife. Bake for 20 minutes until just set.

Allow to cool slightly, then serve with some cream or low carb ice cream and berries. You can warm it up again later, or enjoy it as it is at room temperature.

Top with some easy ganache frosting.

HOW TO MAKE GANACHE FROSTING

FOR ONE CAKE (12 SERVES OF APPROX 1 TABLESPOON EACH)
carbs 3g / fat 6.5g /protein 1g

It’s very easy! Add more cream to make it a runny sauce or add more chocolate to make it a thicker ganache frosting.

INGREDIENTS
100mL whipping cream
100g dark chocolate (70% or more)

Warm the cream over low heat. Once it starts to steam but before it bubbles, turn it off and add the chopped chocolate. Stir until the chocolate dissolves and the mixture thickens. Allow to set if you want a thicker frosting, or pour on warm if you want it runny.

Zucchini fritters

These versatile little bites are great on their own as a starter, topped with poached eggs for breakfast, or as a light meal with salad. I’ve served mine here with creamy guacamole. They also work well paired with tzatziki or a herby cream cheese with smoked salmon.

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MAKES 10
NUTRITIONAL INFO PER SERVE
carbs 2g / fat 4g / protein 2g

INGREDIENTS
2 zucchini (courgettes)
1/2 cup almond meal
1 egg
Good pinch of salt
Dash of pepper
1 tablespoon of chopped fresh herbs
Olive oil or coconut oil for frying

GRATE, SPRINKLE, SQUEEZE, ADD, MIX, HEAT, SCOOP, FLATTEN, FRY…
Grate the zucchini. Sprinkle with salt and set aside for 5 minutes. Squeeze as much liquid out of the zucchini as you can to avoid the mix from being too wet. Add the egg, almond meal, chopped herbs and a pinch of pepper. Mix well to combine.

Heat a pan with a little oil. Scoop a tablespoon of mixture and flatten out with your hands. Fry for a few minutes until golden, then flip and fry the other side. If they don’t stick together well, try to squeeze out more moisture and add in a little more almond meal.

Pesto courgetti

Pesto is the go-to low carb, high fat, ketogenic pairing with almost anything savoury. I plonk it on just about anything, salad, tuna, eggs, low carb wraps and crackers, steak, chicken, through courgetti. It’s also gluten free and vegetarian. Use fresh ingredients and good oil. Use your own judgement with the olive oil. I pour it in until it reaches the consistency I like, which can be anywhere from 1/4 cup to 1/2 a cup. You can either use a mini food processor or pound everything up in a mortar and pestle. You can store the pesto in the fridge for up to a week if you don’t use it all up in one go. 

SERVES 4
NUTRITIONAL INFO PER SERVE WITH ZUCCHINI
carbs 3g / fat 50g / protein 10g

INGREDIENTS
3 handfuls fresh basil
1/2 cup pine nuts (or other nut of your choice)
1/2 cup parmesan cheese
Pinch of salt
Squeeze of lemon juice (optional)
1/2 clove of garlic (optional)
1/2 cup olive oil
1 zucchini (courgette) per person

BLEND, ADD, GRATE, STIR, SPIRALISE…
Peel and mince or dice up the garlic. Blend the basil leaves and the garlic together. Add the pine nuts and blend. Grate the parmesan in, add a pinch of salt, a squeeze of lemon juice (optional), and stir in the olive oil.

Spiralise or julienne peel the zucchini to make courgetti. Heat a large pan with a splash of olive oil and cook in the pan for about 7 minutes until softened.

Stir the pesto through the courgetti and serve.

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Low carb blondies

This recipe has been adapted from All Day I Dream About Food Low Carb Browned Butter Choc Chip BlondiesIt has all the flavours of a choc chip cookies but the the texture of a soft brownie. No one can tell the difference that this is sugar free, gluten free and low carb.

MAKES 12
NUTRITIONAL INFO PER SQUARE
carbs 4g / fat 21.5g / protein 5g

INGREDIENTS
1/2 cup (125g) butter, melted
2 cups almond meal
1 teaspoon baking powder
100g chopped 70% dark chocolate
1/2 cup xylitol or other sweetener
1 egg
1 teaspoon vanilla extract

MELT, MIX, PRESS, BAKE…
Preheat the oven to 180 degrees celcius. Line a lamington or sheet tray with some baking paper.

Mix the almond meal, baking powder and sweetener together. Combine with the melted butter, egg and vanilla extract. Mix well before stirring in the chopped chocolate so it doesn’t melt into the mix.

Press into a lined lamington tin and bake for 20 minutes.

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