If you are looking for a perfect after-dinner holiday treat to curb your sweet tooth then look no further. This is not your ordinary peppermint bark. This low-carb version combines coconut oil and cream cheese for a deliciously creamy white layer, while the chocolate layer is made using a technique similar to how you’d make low-carb sweetened condensed milk to create a silky, rich chocolate swirl. Plus the pecans and coconut or whatever else you throw on top is just bonus. 😉 This is one treat even your non-keto family members will be asking for again and again. Continue reading “Crack Keto Peppermint Melt Away Bark”
Well, here I am again with yet another pumpkin recipe…and yet another truffle recipe. I honestly love the ease of not having to bake dessert. No-bake is the WAY TO GO when you are as lazy as I am.
These little things are tasty, not difficult to put together and are a life-savour when it comes to drowning in Halloween treats full of carbs and sugar and other scary ingredients…(see what I did there? 😉 )
They are not overly sweet and are the perfect balance between soft and crunchy with the delicious cheesecake style filling and chocolate-coconut coating on the outside!
I hope you enjoy them as much as we did! Continue reading “Keto No-Bake Pumpkin Cheesecake Truffles”
GUYS. WHERE DO I BEGIN. These are heavenly. Dense, fudgey, rich..exactly how a brownie should be. I took these to a product demo and the comments included “These are amazing!!” “Are you sure there’s no sugar in these..like you are SURE?!” “Where can I buy them?”, “WOW”, “This is healthy?”…”Um..do you have any left?”
The whole tray was gone within just over an hour. I even had kids enjoying them just as much!
This recipe is one of my all-time favourites (and that’s saying a lot considering my website contains 100’s of recipes).
So, without further ado, this is how you make the most amazing keto-friendly two-bite fat bomb brownies:
Continue reading “TWO-BITE FAT-BOMB BROWNIES”
Crunchy, sweet and salty..all in a single bite. This is how you satisfy all cravings at once.
Continue reading “Keto Macadamia Nut Clusters”
What if I told you I made low-carb muffins that are high in protein, high in fibre, contain 0 added sugars and actually taste GOOD? Like not just “okay they are alright for being healthy” kinda good but rather, good as in “wow these are delicious I could eat the whole plate right now…but like I won’t(okay maybe just 2…)”.
Would you believe me?
I wouldn’t…but yet, here we are.
Continue reading “The BEST Keto Chocolate-Chip Muffins”
These scones are inspired by a certain French bakery I used to work at. We baked bacon cheddar onion scones off daily and they were alway one of my favourites. This low-carb version is so close to the original, it’s hard to believe they are healthy! Anyways..I hope you enjoy them as much as I do.
Continue reading “Low-Carb Cheddar Bacon Onion Scones(Gluten-Free)”
Probably the easiest way to hit your fibre and protein macros for the day, not to mention the tastiest! Chewy, Chocolatey and delicious is how I would describe it.
At only 1.5F/10C/13.5P & 10g fibre per serving, this little treat is 99.9% guilt-free.
It takes just seconds to prepare…and devour.
Made with my new favourite ingredient Vitafiber, a high fibre, calorie syrup substitute for sugar. You can also purchase the powdered form of Vitafiber, which is amazing for use as a flour or sugar substitute in baking specifically.
I’ll link to where you can purchase it if you are interested! 🙂
So without further ado, here is the recipe:
Rich and Fudgey, even those who don’t like pumpkin will love these brownies…
Decadent Pumpkin Fudge Brownies
Macros Per Brownie: 3F/6C/7P & 2 Fibre
~1/3 cup(80g)canned pumpkin
~3 tbsp(1.5oz) unsweetened applesauce
~1/2 tbsp melted coconut oil or another oil
~1 whole egg
~(45g)3 tbsp liquid egg whites or 1 large egg white
~1 tsp vanilla extract
~1(34g) scoop Molten Chocolate Cellucor Whey
~1/4(30g)cup white flour
~1/3(27g) cup unsweetened cocoa powder
~1/2 tsp baking powder
~1/4 tsp salt
~5 tbsp Truvia sweetener (or another sweetener to taste)
~Sprinkling of Truvia
~1 tbsp mini chocolate chips
~Optional: Sea Salt
Directions: Preheat your oven to 350* F, spray a regular bread/loaf pan with pam. Whisk together dry ingredients(not including Truvia) in a large bowl, set aside. In a medium size bowl, lightly beat together all of your dry ingredients with a fork until combined. Fold the wet ingredients into the dry until a batter forms, now add your Truvia(this way you can add more or less to taste). Bake for 20-25min, test with a toothpick, you want it to be almost clean(DO NOT over-bake, they will be slightly underdone but will set as they cool in the hot pan). Remove from the oven and cool in the pan on a wire rack before slicing into 8 squares. Serve warm or freeze them for later! They may even be better after being left at room temp. for a day. Enjoy!
These are very easy to make. They are low-fat, low-carb, super high in protein and taste awesome! The rhubarb makes them moist and adds flavour without a lot of extra calories. Try them out and let me know what you think!
-3 tbsp white flour (23g)
-3 tbsp ground flax seed (30g)
-2 scoops vanilla, Cinnabun or peanut butter protein (I used Cellucor’s PB Marshmallow)
-1/2 tsp baking powder
-1/4 tsp baking soda
-1/8 tsp salt
-1/2 cup(120g) pure pumpkin
-1 whole egg
-2 tbsp light cream cheese *(could use fat-free)
-2 tbsp apple sauce
-1/8 tsp vanilla extract
-2-3 tbsp Truvia or another sweetener to taste
-100g rhubarb peeled and chopped (about 3/4-1 cup)
-1 tsp cinnamon+ more for topping
-extra truvia for topping
Directions: Pre-heat oven to 350*F. Whisk together all dry ingredients in a medium sized bowl. In a separate bowl, combine all of the wet ingredients. Pour the wet into the dry and stir to combine. Fold in the rhubarb chunks and scoop the mixture into 6 greased or lined muffin tins. Sprinkle truvia and cinnamon over the top of each muffin. Bake for 15-20min or until a tooth pick comes out clean. Enjoy!
Nutrition per Muffin: 4g fat, 10g carbs, 12g protein & 2g fibre
These are one of those muffins that transform overnight..The next day they are even better and more moist. Trust me, if you can wait, it will be worth it. Loaded with fibre & packed with protein, muffins for breakfast is just what the doctor ordered…
Makes 6 large or 12 medium muffins.
- 1 1/2 cups wheat bran
- 1 cup unsweetened vanilla almond milk
- 1/2 cup unsweetened apple sauce
- 1 whole egg
- 1/2 tsp molasses (heat the container for a few secs. to make it easier to pour)
- 2-3 tbsp truvia or more to taste
- 1/2 tsp vanilla extract
- 1 1/2 scoop Cellucor Peanut Butter Marshmallow Whey (51g)
- 2 tbsp all purpose flour (15g)
- 6 tbsp whole wheat flour (45g)
- 2 tbsp milled flax seed (20g)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt (scant)
- 3 tbsp no sugar added raspberry jam (1/2 tbsp per large muffin or 1 tsp per regular-size muffin)
Optional: 1 cup(140g) fresh or frozen raspberries.
Optional topping: Melted peanut butter/PB2 mixed with a little water/vanilla/truvia to make a “PB & J” version.
Preheat your oven to 375*. Mix the wheat bran w/ your almond milk and let it soak for about 10min. Meanwhile, in a large bowl, combine your wet ingredients and in a another medium bowl, combine all of your dry ingredients except the truvia sweetener. Now, whisk your bran mixture into the other wet ingredients and fold in your dry mixture. Also fold in the raspberries if you choose and scoop the batter into 6-12 sprayed(with pam) or lined muffin trays. Add a spoonful of the jam to the centre of each muffin before baking. Place in the oven for 15-20min or until the tops are springy and a toothpick comes out relatively clean(ignore the jam on the toothpick, just look for any sign of wet batter!). After baking you CAN eat immediately BUTTT I recommend waiting a day to let the muffins rest and become extra moist and delicious! Enjoy 🙂
Nutrition per medium size muffin: 76cals, 2g fat, 11g carbs, 6g protein & 3.5g fibre
Large Muffins: 151cals, 4g fat, 22 carbs, 12g protein & 7g fibre