It's getting colder out there, so we think there's nothing like a warm cup of hot chocolate to warm you up from the inside out. It's the perfect cozy treat to enjoy on a chilly night in front of the TV. And with this Low Carb Hot Chocolate recipe, you can indulge in all the deliciousness without worrying about the carbs.
Here's how to make it...
Ingredients:
Instructions:
2 tablespoons of Golden Flaxseed Meal
2 tablespoons of Coconut Flour
2 tablespoons of Chia Seeds (I love using the Chia pudding mix to add flavour)
½ cup of Unsweetened Almond Milk
2 tablespoons of Heavy Cream
2-3 tablespoons of Sugar-Free Maple Syrup or liquid allulose
1 teaspoon of Vanilla Essence
I topped this particular porridge with 'cinnamon sugar' and 1 slice of freeze dried apple cute up)
There are so many options to add flavour to this with Vitalzing milk drops, freeze dried fruit, add cocoa for a choc hit! I would love to see your creations!
]]>1 1/2 cups almond flour
3 tbsp cocoa powder
4 scoops Tasteless Protein by Feel Good Protein
2 1/4 tsp baking powder
1/2 tsp salt
1/3 cup sugar substitute
1 tsp pure vanilla extract
1/2 cup almond milk
3 eggs.
First up, pre-heat your oven to 160 C.
Into a large bowl, add the almond flour, Tasteless Protein, Baking Powder, Salt and Sugar substitute.
Mix together until everything is well combined and then add in the almond milk and mix again.
Afterwards, add the eggs into the cake batter, one at a time. Then mix everything until your batter is perfectly combined.
Spray your non-stick cake tin. We used a decorative tin that requires additional spraying with cooking spray to avoid sticking!
Then, pour the cake batter directly into the prepared cake tin and place into your pre-heated oven for 45 minutes at 160C.
Remove from the oven when the mixture just starts to pull away from the sides of the tin.
Turn cake out onto your plate to serve, dust with sugar free icing mixture (optional) and enjoy the Delicious Chocolate Almond Cake while it’s still warm.
Per 50g serving
Calories – 128
Carbs – 9g
Protein – 9g
Fat – 9g
500 grams chicken mince
1 tbsp Nutritional Yeast
1 tsp BBQ Mingle Seasoning
4 Scoops Tasteless Protein by Feel Good Protein
1 handful of fresh herbs finely chopped
1 tsp onion powder
½ cup almond flour
1 tsp sage
1 egg
Sauce
1 tin chopped tomatoes
1/4 a red onion
1 teaspoon mixed herbs
1 teaspoon brown sugar substitute
Chicken salt and pepper to taste
Grated mozzarella cheese for topping
Pre-heat oven or air fryer to 180C (these meatballs can also be cooked in the pan)
Mix together the chicken mince, nutritional yeast, Tasteless Protein, herbs, onion powder, BBQ Mingle seasoning, ground sage, almond flour and one egg. Keep mixing until it is all well combined. The mixture comes together very easily.
Roll mixture into teaspoon sized balls, this mixture made approximately 26.
Then, place on a lined baking sheet and cook in the air fryer on 200 for 15 minutes, or in a pan on the stove until browned on both sides.
To create the sauce, mix 1 tin of finely chopped tomatoes, ¼ of a red onion, 1 teaspoon of mixed herbs, 1 teaspoon brown sugar substitute and salt and pepper.
To assemble your Chicken Meatball Mozza Pots, we used both 120 ml and 300 ml jars from Kmart. Place 2 or 3 meat balls in the smaller jars and 4 or 5 meat balls into the 300 ml jars. Top with sauce and a sprinkle of mozzarella cheese.
Return to jars to the oven or air fryer to grill for a few minutes and then they are ready to serve!
Eat immediately or put their lids on and have for lunch the next day!
Macros per meat ball with sauce and cheese included as estimates.
Nutrition in 1 serving (44g)
Calories: 65
Carbs: 1g
Protein: 8g
Fat: 3g
First you need to make the 'flour blend' as Created by Victoria's Keto Kitchen, which can be found on you tube
336g Almond Flour
70g Oat Fiber
16g Xanthan Gum
Mix all together and store in an air tight container. Shake before using
Makes 6 dumplings
Dumplings
¾ cup Keto Flour
½ tablespoon nothing naughty sweetener
1 teaspoon baking powder
¼ teaspoon baking soda
30g softened butter
In a ½ cup use 2 tbs lemon juice and top up with cream
Syrup
1 cup water
¼ cup Haven Foods Allulose syrup
1 teaspoon backstrap molasses (optional but recommended)
½ cup golden brown sweetener
25g butter
To make dumplings
To make syrup
ORIGINAL RECIPE BY KRISTY PALA for Sweet Eats Kitchen Ltd
]]>Method
HOT TIPS
There’s nothing better than delicious fluffy pancakes to start off your morning. Enjoy this simple protein pancakes recipe any day of the week as a quick and nutritious low carb meal.
Don’t forget to get creative with the mix-ins and toppings. You can try to make banana protein pancakes with extracts or top them with greek yogurt and peanut butter, the possibilities are endless!
A big thanks to Kristy from Sweet Eats Kitchen for this delicious recipe! Make sure you check her out on Instagram
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INGREDIENTS
Base
100g coconut oil melted
1 cups almond meal
1/4 cup cocoa powder
1/8 cup desiccated coconut
1/8 cup sweetener of choice
2 tablespoons crushed peanuts
Filling
100g coconut oil
125g Smooth Peanut Butter (We love Forty Thieves or Pics)
225g coconut cream
1/8 cup sweetener of choice
Topping
1x 90% block dark chocolate (100g) I prefer Lindt
35g coconut oil
crushed peanuts
DO THIS
A big thanks to Kristy from Sweet Eats Kitchen for this delicious recipe! Make sure you check her out on Instagram
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Method-
5 minute berry couli
Pop whatever frozen berries you have into a small saucepan with 1 tbsp allulose and a tsp lemon juice
allow to defrost and thicken (takes about 10-15 mins (depending on what berries you are using)
Store in fridge and top on mousse when ready to serve
So simple and takes minutes to prepare.
Make the Mug Sponge Cake:
Make the mascarpone filling: Whisk together all of the filling ingredients in a bowl until smooth and set aside.
Make The Coffee Soak
Assemble the Parfaits:
Have on hand two glasses or jars. In each glass, take one portion of the cake and quickly soak each piece in the coffee mixture and then layer in one of the glasses. Then, layer about 2 tbsp of the mascarpone filling on top of the soaked sponge cake. Sift ½ tsp of cocoa powder on top of the filling. Repeat once more to create a second layer of the soaked sponge cake, filling, and cocoa powder.
Great on ice cream or fruit, even great in your iced coffees
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30g Butter
1/2C Cream
2-3 TBSP Haven Foods Allulose
Microwave method-
Combine all ingredients in a large microwave jug.
Heat in 1 minute increments whisking every one minute.
Warning it will bubble ALOT please use a large jug
This sauce will be ready in 5-8 minutes depending on your microwave strength
Stove top method
Melt butter and allow to brown slightly
Add cream and allulose
Whisk/ stir continuously until the carmel coats the back of the spoon and runs clear when you put your finger through it.
This is not great re-heated and can split, to reheat we suggest heating on a low temp and adding some extra cream and whisking in (if it splits)
]]>OPTIONAL
½ cup macadamia nuts, roughly chopped
½ cup Sugar Free cranberries
¼ cup desiccated coconut
Topping:
¼ cup macadamia nuts, roughly chopped
¼ cup Sugar Free cranberries
1 tablespoon desiccated coconut
Method:
-Grease and line a 20cm square pan with baking paper.
-Melt the butter in a pan.
Remove from heat, add the lakanto sweetener and stir until thoroughly combined with the butter.
-Add the condensed milk and stir until combined with the sugar and butter.
-Add the golden syrup, mix and return to a medium heat.
-Stir the mixture constantly for 15 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallize, which still tastes quite nice but ruins the smooth consistency. If the mixture does start to crystallize remove from the heat immediately and stir rapidly).
-Remove from the heat and add the Vitawerx. Mix until smooth.
If needed, place the mixture over the heat to help melt the chocolate.
OPTIONAL
-Stir through the coconut, macadamia nuts and cranberries.
-Pour into the prepared tin.
-For the topping, sprinkle the coconut, macadamia nuts and cranberries over the top of the fudge, lightly pressing the nuts and cranberries into the mixture.
Refrigerate until set (a couple of hours). Once the fudge has hardened, cut into cubes ready to eat.
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Ingredients:
Fudge:
125g butter
400g sweetened condensed milk- recipe here
1 cup Lakanto golden sugar
200g Vitawerx white choc
½ cup macadamia nuts, roughly chopped
½ cup reduced sugar cranberries
¼ cup desiccated coconut
Topping:
¼ cup macadamia nuts, roughly chopped
¼ cup reduced sugar cranberries
1 tablespoon desiccated coconut
Method:
-Grease and line a 20cm square pan with baking paper.
-Melt the butter in a pan. Remove from heat, add the lakanto sweetener and stir until thoroughly combined with the butter.
-Add the condensed milk and stir until combined with the sugar and butter.
-Add the golden syrup, mix and return to a medium heat. Stir the mixture constantly for 5-6 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallize, which still tastes quite nice but ruins the smooth consistency.
If the mixture does start to crystallize remove from the heat immediately and stir rapidly).
-Remove from the heat and add the Vitawerx. Mix until smooth. If needed, place the mixture over the heat to help melt the chocolate.
-Stir through the coconut, macadamia nuts and cranberries.
-Pour into the prepared tin.
For the topping, sprinkle the coconut, macadamia nuts and cranberries over the top of the fudge, lightly pressing the nuts and cranberries into the mixture.
Refrigerate until set (a couple of hours).
Once the fudge has hardened, cut into cubes ready to eat.
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Allulose creates the same chewy consistency as a sugar caramel- you won't know the difference!
]]>Base
Microwave Caramel
Chocolate layer
To prepare the base:
CARAMEL LAYER
PLEASE NOTE- You can do caramel on the stove, it just takes longer. Add butter to a pot and melt, add all other ingredients. Allow to come to a rolling boil and stir continuously until it coats the back of a spoon and is a dark rich, thick caramel.
(Please note, if you want to do this on a stove top you can it will just take longer. Melt butter, add allulose and cream, stir consistently for 30-45 minutes)
CHOCOLATE LAYER
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Ingredients
1 cup unsalted butter- room temperature
375g sweetened condensed milk recipe
1/3 cup Nothing Naughty sweetener (or sweetener of choice)
2 capfuls of Vanilla essence
1.In a bowl of a mixer fitted with a whisk attachment, whip butter until it has tripled in volume and is light and fluffy (approximately 8 minutes). Stop to scrape the bottom of the bowl a few times.
2.Add one third of the sweetened condensed milk and sweetener while mixing on medium speed. Whip for about 8-10 seconds. Then, stop and scrape down the bowl. Repeat for the next third of the sweetened condensed milk and the final third with vanilla essence for 8-10 seconds. Do not overmix
]]>This is a super simple recipe that creates a delicious sugar free condensed milk, perfect for eating straight out the jar or in your favourite recipes!
Ingredients
2C Cream
3 Tbsp unsalted butter
1/4C Haven Foods Allulose
1/4C Purecane- if you don't have Purecane you can use monk fruit or Nothing Naughty sweetener
1/4 tsp Xanthan Gum
1 Christmas Ham
Glaze
3/4C Monkfruit
1/4C Sugar Free Maple Syrup
2TBSP Dijon mustard
2 TBSP Apple Cider vinegar
1/2 tsp Worcestershire sauce
tsp salt
Cloves
1 C water
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I have made them with and without essence and both are just incredible.
Ingredients
100g Snackn Spread (you can use either milk or white)
30g Chopped up reduced sugar craisins
20g Butter
150g Vitawerx Chocolate for coating
Optional
Chopped up Marshmallows
Desiccated coconut
Method-
1. Melt butter and Snackn Spread in microwave for 20 seconds
2. Chop up cranberries into small pieces (and mallows if you are using them too)
3. Combine the chopped-up fruits, essence and extras into the Snackn spread in a shallow bowl- make sure if using mallows the chocolate is not too hot or it will melt them!
4. Freeze the mixture for 20-30 mins
5. With a cookie dough scoop (or teaspoon) roll out individual truffle balls and place on parchment paper (work fast they melt quickly)
6. Pop back into the freezer, while they are setting melt your Vitawerx Chocolate until just melted- you do not want it hot, or it will melt the truffles
7. Roll the balls in the melted chocolate and pop back on the parchment paper, alternatively you can roll them in cocoa powder, desiccated coconut or sugar free sprinkles!
8.Pop into the fridge to set for 2 hours
Store in an airtight container in the fridge for up to 2 weeks
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I love having them on hand throughout the silly season to grab (and save me reaching for sugar filled treats)
They take five minutes to throw together and you can add anything you like!
Clusters
2x Vitawerx White Bars 100g or 2x Vitawerx White Coconut 100g bars and omit coconut
1/4C Desiccated coconut
1/2 cup macadamias, chopped
1/3 cup Ocean Spray sugar reduced craisins
Other things you could add-
Protein Marshmallows, a few drops of Caramel milk drops, slivered almonds, sprinkle of freeze dried passionfruit or raspberries
The list goes on and on!
Directions-
1. Melt chocolate in a bowl.
2. Add all your ingredients and stir until combined
3. Spoon mixture onto a baking sheet, refrigerate until set (30 mins)
4. Store in an air tight and refrigerate for up to 2 weeks (don't worry they won't last that long!)
]]>A couple of important notes:
Ingredients-
5 Egg Whites
1tsp cream of tartar
90g Erythritol
1/4 tsp Xanthan gum
1 tsp Vanilla
1tsp White Vinegar + extra for cleaning
Method-
Preheat your oven to 150 C
Clean your mixing bowl with a little extra vinegar and a paper towel, then dry well
Whisk the egg whites with cream of tartar until soft peaks form
Gradually add the sweetener 1 Tbsp at a time while continuing to whisk
Once all the sweetener has been added mix in the xanthan gum, vanilla and vinegar and whisk for another 2-3 minutes
Shape on a lined baking tray and put in the oven then turn the oven down to 100-120C depending on your oven.
Cook for 90 minutes, then turn the oven and allow it to cool in the oven for 2-3 hours or overnight
Try not to open the oven door at all while cooking or cooling.
A big thank you to Nerys for letting us share her Pavlova recipe you can buy her book here
The Keto Chef's Kitchen Cookbook – Low Carb Haven
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Makes 10 evenly cut shards - DF, Low Carb
Calories: 96 (per shard) | Carbohydrates: 5g | Protein: 9g | Fat: 5g
]]>Calories: 96 (per shard) | Carbohydrates: 5g | Protein: 9g | Fat: 5g
Ingredients
300g Greek Yoghurt - Full Fat
1 scoop plant based vanilla protein powder
2 tbsp Beforeyouspeak Cookies and Cream Collagen Creamer
1 tbsp organic cocoa powder
1 tbsp chia seeds
2 Oreos, crushed
Method:
Calories: 309 | Carbohydrates: 7g | Protein: 16g | Fat: 11g
1 tbsp Beforeyouspeak Cookies and Cream Collagen Creamer
2 tbsp Plant Protein - Vanilla
3 tbsp almond flour
1/4 tsp baking powder
1/4 tsp salt
1/2 tbsp coconut oil, melted
1/4 tsp vanilla extract
1 egg
1 tbsp almond milk
1 Oreo
1 tbsp Natvia Sugar Free Chocolate Sauce Topping
Method:
Calories: 250 | Carbohydrates: 11g | Protein: 22g | Fat: 12g
Ingredients:
1/4 Banana, frozen
1 tbsp Beforeyouspeak Cookies and Cream Collagen Creamer
1 cup coconut milk - unsweetened
1 tbsp chia seeds
1 tbsp sugar free maple syrup
1 scoop vanilla protein powder of choice
½ cup ice
Method:
Calories: 167 | Carbohydrates: 7g | Protein: 8g | Fat: 12g
Ingredients:
1 cup almond flour
1/4 cup sweetener of choice
1 tsp baking powder
1/4 tsp bi carb soda
1/2 cup protein yogurt
3 tbsp coconut oil
½ cup almond milk
1 egg
1 tbsp Beforeyouspeak Cookies and Cream Collagen Creamer
Topping:
100g Vitawerx White Chocolate, melted
Optional:
Add crushed keto friendly dark chocolate cookies on top
Method:
High in collagen, low in carbs
]]>Calories: 132 | Carbohydrates: 5g | Protein: 7g | Fat: 10g
1/2 cup almond butter
4 tbsp sugar free maple syrup (or any sweetener)
4 scoops Plant Protein - Vanilla
1/2 cup almond flour
2 tbsp Beforeyouspeak Collagen Creamer - Cookies and Cream
1 tsp vanilla bean paste
¼ tsp salt
50g Vitawerx White Chocolate, melted
Optional: Add crushed keto friendly dark chocolate cookies on top
Method:
250ml Puhoi half and half milk (this is 1/2 water, 1/2 cream so you could also use that)
250ml Cream
1 Egg yolk
1 Tbsp Nothing Naughty MCT oil
1/2C Haven Foods Allulose
A few drops of stevia or fibre syrup if you want it extra sweet
Flavour combos I have tried and LOVED
Vanilla- Add 2 tsp vanilla extract
Chocolate- Add 2 TBSP cocoa Powder
Passionfruit- I added 6x passionfruit pulp (I removed some of the pips- they did sink to the bottom of the ice cream maker)
The flavours you could do are endless!
Caramel
Strawberry
Blueberry
Peach
Choc nut for a Peanut slab
Add jelly for a jelly/ ripple effect
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100g Vitawerx white chocolate
80g keto condensed milk (recipe below)
1 tsp vanilla essence or any flavour essence you wish (passionfruit would be an amazing pick!)
Milk chocolate layer
100g Vitawerx milk chocolate
80g condensed milk
1tsp vanilla essence
1st step make your condensed milk
Conventional method
3 Tbsp unsalted butter
2C cream
1/4C allulose
1/4C Purecane- if you don't have Purecane you can use more allulose
Fudge
Ingredients
200g keto cookies- make your favourite recipe or use something like Justine’s or Skyebird
1/4c sugar reduced cranberries- you could also use walnuts, pili nuts or omit
1/2c desiccated coconut
85g butter
3 Tbsp cocoa powder
150g dark chocolate- I used NZ Protein Choc chips
200g keto condensed milk
Topping
2 bars @vitawerx milk chocolate
1Tbsp coconut oil
1st step make your condensed milk
3 Tbsp unsalted butter
2C cream
1/4C Haven Foods Allulose
1/4C Purecane- you can use allulose if you don't have purecane
Hedgehog slice-
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Soften the butter or ghee and whisk your eggs into it, add the Allulose, and Water and whisk until smooth, stir in the rest of your ingredients and poor into a silicone loaf tray. Because I hate dishes sometimes I just stir mixture straight in the loaf tray.
I airfry on 180deg c for 10 min or you can use the normal oven and bake until just set around 10-12 minutes. It will puff up and then once out of the oven it will cool and sink this is perfect.
This amount makes 4 Brownie in a loaf tray which is 2 serves. This recipe can easily be doubled for meal prep bake for 15 minutes.
Thanks to Louise from @gutsgriefandgoodies • Instagram photos and videos for allowing us to share her recipe
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