Psyllium Husk Crepes with Strawberries

Yield: 10

Crepes:

3 eggs

3 tbsp psyllium husk

1/2 cup + 2 tbsp egg whites

3 tbsp stevia

1/2 tsp cinnamon

Strawberries:

1 container strawberries

1 tsp stevia

1/4 tsp cinnamon

1 tsp lemon juice

1. In a blender, combine all crepe ingredients. Blend to combine.

2. Heat a non-stick frying pan over medium heat. With a small ladle, drop 1/4 cup of bater onto pan and tilt to form a thin crepe. When the edges turn golden brown, flip crepe and cook until the other side is golden brown. Remove from pan.

3. For the strawberries, remove leaves and roughly chop. Add to a food processor blender with the other strawberries ingredients and pulse to chop.

Sarah Seabolt

Chocolate Chip Cookie Bars

Yield: 8x8 pan

1 egg

1/2 cup coconut sugar (or swerve)

1/4 cup coconut oil, melted

1 tsp vanilla

1 3/4 cup almond flour

1 tsp baking powder

1/3 cup chocolate chips

1. Preheat oven to 350F. Line a 8x8 baking pan with parchment paper.

2. In a large bowl, add egg, coconut sugar, coconut oil, and vanilla. Mix well.

3. Add almond flour and baking powder. Mix thoroughly until all ingredients are combined.

4. Add chocolate chips. Stir to combine.

5. Bake for 22 to 25 minutes.

https://lexiliveswell.com/recipe?recipeId=20

Pumpkin Brownies

Yield: 1 8x8 pan

1 cup pumpkin puree

1 cup almond flour

2 eggs

1/3 cup swerve

1/2 cup cocoa powder

1/4 cup coconut oil (or melted butter)

1 tsp baking powder

1 tsp pumpkin spice

1. Preheat oven to 350F. Line a 8x8 baking pan with parchment paper.

2. Combine all ingredients in a bowl.

3. Pour batter into prepared pan. Bake for 25 to 30 minutes, or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.

4. Store in an air tight container in the fridge.

https://sugarfreelondoner.com/pumpkin-brownies-sugar-free-low-carb/

Banana Bread (Sugar-Free)

Yield: 1 loaf

3 eggs

1/2 cup mashed banana (1 large banana, very ripe)

2 tbsp butter, melted

1 1/2 cups almond flour

1/4 cup swerve

2 tsp cinnamon

1 tsp baking powder

1/4 cup walnuts, crushed

1. Preheat the oven to 350F. Line a loaf pan with parchment paper.

2. Using an electric mixer, beat the eggs together with the mashed banana and melted butter until smooth.

3. In another bowl, stir together the dry ingredients (almond flour, swerve, cinnamon, and baking powder).

4. Add dry ingredients to the egg/banana mixture and stir until combined.

5. Stir in the crushed walnuts, reserving some to sprinkle over the top of the bread.

6. Fill the prepared pan with batter. Sprinkle the leftover walnuts on top.

7. Bake for about 40 minutes or until a knife inserted comes out clean. If the top is already brown enough, loosely place aluminium foil over it so it does not burn.

8. Let the banana bread cool completely before slicing.

https://sugarfreelondoner.com/low-carb-sugar-free-banana-bread/

Carrot Cake

Yield: 1 cake

Cake Layers:

1/3 cup monk fruit sweetener

5 eggs

2 tbsp vanilla extract

1 1/4 cup almond flour

1 cup coconut flour

2 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp salt

1/3 cup shredded coconut

1 1/4 cup shredded carrot

7/8 cup butter, melted

Icing:

8oz cream cheese

1/2 cup butter, softened

1 tsp vanilla extract

2 tbsp whipping cream

2 tbsp powdered stevia

1 tsp vanilla extract

Topping:

1 cup walnuts, chopped

1/2 cup coconut flakes

1. Preheat oven to 350F. Line the bottoms of two 8-inch cake pans with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the monk fruit sweetener, eggs, and vanilla for 5 minutes on medium-high speed, until fluffy.

3. In a bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, and salt.

4. Fold the dry ingredients into the egg mixture.

5. Add the coconut and carrots. Stir to combine.

6. Lastly, add the melted butter. Stir to incorporate.

7. Divide the batter between both pans. Bake for 30 minutes, until the tops are set and toothpick inserted comes out clean.

8. Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.

9. Meanwhile, make the icing. Beat together the cream cheese and butter for 2 minutes.

10. Add sweetener and beat for another 2 minutes until all mixed together.

11. Add the vanilla and whipping cream, and beat until fluffy.

12. To assemble, spread half the icing over first layer of carrot cake. Carefully place the second cake on top. Spread the remainder of the icing over the top layer and sides of the cake.

13. Top cake off with chopped walnuts and sprinkle with coconut shavings.

https://drjockers.com/keto-carrot-cake-recipe/

Nut Butter Energy Balls

Yield: 20

1 cup walnuts

1/2 cup nut butter

1/2 cup Swerve

1/4 cup cocoa powder

1/4 cup shredded unsweetened coconut

1/2 tsp vanilla extract

1 tbsp sugar-free chocolate chips

1. Line a baking sheet with parchment paper.

2. In a food processor, combine all ingredients except the chocolate chips. Blend until mixture starts to form a ball.

3. Add the chocolate chips and pulse until there are small pieces of chocolate throughout.

4. Form into 20 balls and place onto prepared baking sheet.

5. Chill in the fridge until firm.

Carb Manager

Chocolate Chip Cookies (Keto)

Yield: 12

1/2 cup salted butter, melted

3/4 cup erythritol

1 tsp vanilla extract

1 egg

1 1/2 cups almond flour

1/2 tsp baking powder

1/4 tsp salt

3/4 cup sugar-free chocolate chips

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. In a medium mixing bowl, combine the butter and erythritol. Stir to combine.

3. Add the vanilla and egg. Stir to combine.

4. Add the almond flour, baking powder, and salt. Stir to combine.

5. Add the chocolate chips. Stir to combine.

6. Divide and shape the dough into 12 balls (or use a small ice cream scoop). Place on prepared baking tray, and bake for 10 minutes.

7. Allow to cool fully before serving. Keep in an airtight container for up to 7 days.

https://www.fatforweightloss.com.au/keto-chocolate-chip-cookies/

Sweet Potato Pie

Yield: 8 servings

Base:

1 1/2 cups almond flour 

1 1/2 tbsp coconut oil

3/4 tbsp butter

5 tbsp Swerve

Filling:

15-oz can sweet potato puree

1/3 cup coconut oil, softened

1/3 cup coconut butter, softened

5 tbsp honey

1 tsp vanilla extract

1 tsp lemon juice

1 tsp apple cider vinegar

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

1 flax egg (1 tsp ground flax + 1 tbsp water)

1. To create the base, add all base ingredients to a food processor. Pulse to form a crumbly mixture.

2. Press into a 9-inch pie plate.

3. Prepare the filling by blending all filling ingredients except the flax egg in a high-speed blender or food processor until smooth.

4. Pour in the flax egg and blend briefly until well combined.

5. Spoon and spread the mixture evenly into the pie crust. The filling should reach almost to the top of the crust leaving about a ¼-inch edge.

6. To set the pie, place in the freezer for 30 minutes until the filling has set completely.

7. Remove from freezer and place in refrigerator until ready to serve.

https://autoimmunewellness.com/sweet-potato-pie-cheesecake/

Almond Squares

Yield: 6 servings

3 eggs

3 tbsp almond milk

1/3 cup butter

1/3 cup xylitol

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp almond extract

2 cups almond flour

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sliced almonds

1. Preheat the oven to 340F. Line a loaf pan with parchment paper.

2. Add the eggs, almond milk, butter, xylitol, lemon juice, vanilla extract, and almond extract to a food processor. Blend to combine.

3. Add the almond flour, cinnamon, baking soda, and salt, and blend until you have a smooth and creamy batter.

4. Pour the batter into the prepared pan and bake for 35 minutes.

5. Remove cake from the oven and scatter the sliced almonds over the surface.

6. Return to the oven for a further 5 to 10 minutes or until the cake is cooked through (a toothpick inserted in the center should come out clean). Leave the cake to cool completely in the pan.

7. Cut into squares to serve.

Carb Manager