Saturday, 27 April 2013

Raspberry Muffins (Low Carb & Gluten Free)

I know these aren't completely dessert-y... but who doesn't love muffins? They are perfect for a light breakfast or a little dessert. You can't even tell they are good for you!

Makes 15 regular muffins

6 eggs
1/2 cup butter, melted
1/2 tsp salt
1 tsp vanilla
2/3 cup coconut flour
1 tsp baking powder
1/2 cup xylitol
4 tbsps cold water
~1 1/2 cups frozen raspberries

Preheat oven to 375F. Line a muffin tin with paper liners. Whisk all eggs together. Pour in melted butter while continuing to whisk. Mix in salt and vanilla. Add in coconut flour, baking powder and xylitol and mix until completely combined. Add water. The batter may look as though it's curdling, but this is normal. Thaw raspberries and fold into mixture. Pour evenly into muffin cups. Bake for approximately 30 minutes or until toothpick comes out clean.

Adapted from Low Carb Diets recipe

Nutritional Info (per one muffin)

Low Carb Raspberry Muffins
Calories: 103 . 7
Total Fat: 7 . 4g
Sat. Fat: 5 . 2g
Polyunsaturated Fat: 0 . 5g
Monounsaturated Fat: 2 . 4g
Cholesterol: 91mg
Sodium: 153 . 6mg
Carbs: 5 . 9g
Fibre: 2 . 3g
Net. Carbs: 3 . 6g
Sugars: 1 . 3g
Protein: 1 . 8g

Classic Raspberry Muffins
Calories: 127 . 3
Total Fat: 4 . 1g
Sat. Fat: 1g
Trans Fat: 1 . 6g
Polyunsaturated Fat: 0 . 3g
Monounsaturated Fat: 3g
Cholesterol: 21 . 2mg
Sodium: 14 . 1mg
Carbs: 20g
Fibre: 0 . 6g
Net. Carbs: 19 . 4g
Sugars: 15 . 2g
Protein: 2g

Sunday, 14 April 2013

Crème Brulée (Low Carb & Gluten Free)

This is only the second time I've had crème brulée, but the first time was so good I just had to try it again, this time à la low carb. The sad thing is, xylitol (the only sweetener I had at the time) doesn't caramelize so you don't get that crunchy, sugary top. I realized while making this that you never truely realize how bad non-low-carb desserts are for you until you see the nutrition facts. So, I decided to find a normal recipe and compare them. Oh my... I thought this recipe had a lot of carbs with 6 . 9g per serving, yet a normal recipe of crème brulée has 22 . 4g of carbs per serving! From now on I will compare my recipe to a classic recipe in nutrition facts for all you (if any one is reading this)! Now, let's get down to business, here's the recipe:

Makes 4 ramekins of crème brulée

2 cups whole milk
4 egg yolks
2 tbsps xylitol 
1/2 tsp vanilla
pinch of salt

Preheat oven to 350F. Heat milk in a sauce pan on medium heat until a thin layer forms on the top and bubbles are popping up. Set aside. In a large mixing bowl, whisk eggs, xylitol, vanilla and salt. Slowly whisk in milk but not for too long or it will become bubbly. Pour into four ramekins evenly. Take a large baking dish and fill with water. Put ramekins in the water, it should come up about 1/3 of the way up the ramekin. Put into oven for 35-40 minutes. Let cool for an hour and enjoy!

Adapted from Eat. Drink. Love. blog recipe

Nutritional info (per one ramekin)

Low carb crème brulée                                    
Calories: 152
Total Fat: 7 . 8g 
Sat. Fat: 3 . 9g
Monousaturated Fat: 3g
Polyunsaturated Fat: 0 . 9g
Cholesterol: 222mg
Sodium: 95 . 8mg
Carbs: 6 . 9g 
Sugar: 6 . 9g 
Protein: 6. 7g

Classic crème brulée
Calories: 275
Total Fat: 14 . 3g
Sat. Fat: 9 . 2g
Monounsaturated Fat: 5 . 5g
Polyunsaturated Fat: 1 . 3g
Cholesterol: 250 . 5mg
Sodium:  89 . 5mg
Carbs: 22 . 4g
Sugar: 17 . 6
Protein: 5 . 7g

Tuesday, 9 April 2013

Banana Bread (Low Carb & Gluten Free)

This is one of the things I've missed most since creating low carb treats. The unfortunate thing is, they still aren't very low in carbohydrates. Well I guess you have to induldge in a treat every once in a while, and even if it is semi-healthy. The reason banana bread is so high in carbs is because of the bananas. Those dang bananas! I've heard of people replacing the banana with zuccini or pumpkin, but I've missed my banana bread, maybe I'll try a zuccini bread next time! I sadly could not find my loaf pan so I had to use a 9x9 brownie pan, making the slices longer and thinner. (Insert ending sentence here)

Makes approximately 6-12 slices (depending on what type of pan you use)

4 over ripe bananas, mashed
1/3 cup sucanat
1/4 cup coconut oil
3 eggs
1 tsp vanilla
1 cup coconut flour 
1 cup almond flour
dash of salt
1 tsp baking soda
1/4 - 1/2 tsp cinnamon (according to how much you like cinnamon)

Preheat oven to 325F. Grease a loaf or 9x9 pan and lightly dust it with coconut flour. In a small bowl, whisk all eggs together. In a large bowl, mix mashed bananas, sucanat, coconut oil and eggs. Add vanilla. In another bowl, whisk coconut flour, almond flour, salt, baking soda and cinnamon together. Fold the dry ingredients into the wet ingredients until completely combined. Pour batter into pan and smooth the top. Lumps from the coconut oil will form, don'r worry, it is normal. Put into the oven for 40-60 minutes or until knife comes out clean. Cut and serve with butter.

Adapted from an Eat Life Whole blog recipe

Nutritional info (per one slice)

Calories: 224
Total Fat: 13g
Sat. Fat: 6 . 3g
Monounsaturated Fat: 0 . 8g
Polyunsaturated Fat: 0 . 6
Cholesterol: 46 . 5mg
Sodium: 101 . 4mg
Carbs: 21g 
Fibre: 5 . 4g
Net. Carbs: 15 . 6g
Sugar: 10g
Protein: 6g

Saturday, 6 April 2013

Chocolate Chip Cookies (Low Carb & Gluten Free)

Finally! A low carb version of chocolate chip cookies! These turned out way better than I had expected. Although a little overbaked... I tried to make half a recipe since it makes approximately 44 cookies, but I forgot to half the last two ingredients, so I ended up just making a whole recipe. This is the whole recipe, so it does make the 44 cookies. I added some bright flowers to the picture to add a little spring flair! I made the chocolate chips in the recipe by chopping up some Lindt Excellence 85% chocolate bars. It's way lower in sugar and tastes great with big chocolate chunks here and there. I'm sorry I haven't been posting lately, I just came back from Hawaii last night. Yes, I did make these last night, and stayed up until 12:30am to take them out of the oven! Can you tell what I'd like to be when I grow up? Anyway, here's the recipe!

Makes approximately 44 cookies

4 cups almond meal/flour
2 cups dark chocolate chips
2 tsps baking soda
1 1/2 cups xylitol
1/2 tsp salt
4 large eggs
2 tsps vanilla extract
2 tbsps sour cream
1/2 cup butter, melted

Preheat over to 350F. Mix almond flour, chocolate chips, baking soda, xylitol and salt in a large mixing bowl. In a different bowl, whisk eggs together. Add vanilla, sour cream and melted butter and mix until completely combined and smooth. Pour liquid mixture into flour mixture and mix by hand. Cover cookie sheets with parchment paper. Dollop heaping tablespoons onto cookie sheets. Flatten the cookies and shape them into circles since they do not change shape in the oven. Cook for 15-20 minutes or until brown. Cool and enjoy!

Adapted from a Wheat Belly blog recipe

Nutritional Info (per one cookie)

Calories: 147
Total Fat: 10g
Sat. Fat: 3g
Cholestorol: 18mg
Sodium: 95mg
Carbs: 8g
Fibre:1 . 9g
Net. Carbs: 6 . 1g
Sugar: 0 . 7g
Protein: 4g