TWO-BITE FAT-BOMB BROWNIES

TWO-BITE FAT-BOMB BROWNIES

TWO-BITE FAT BOMB BROWNIES

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”

Low-Carb Mini Double Chocolate Muffins

Low-Carb Mini Double Chocolate Muffins

homemade recipe # 5

This is a super simple recipe that honestly does not take much time to make! It’s the perfect portion size for a small after-dinner treat or a sweet addition to your daily breakfast. They store easily and taste even BETTER the next day!
Continue reading “Low-Carb Mini Double Chocolate Muffins”

THE AMAZING 8min LOW-CARB FLATBREAD

THE AMAZING 8min LOW-CARB FLATBREAD

The AMAZING 8 MIN KETO FLATBREAD (1).pngGuys I feel like I made history today. SERIOUSLY. If you are someone who eats low-carb then you will know what I mean when I say trying to find bread replacement options is NOT EASY. A lot of keto bread recipes I’ve tried in the past have been huge flops(literally, I’ve seen them deflate before my eyes..LOL). BUT THIS ONE…oh this one is so different.

It’s soft, fluffy, actually tastes GOOD and works as a replacement for so many things! Burger buns, naan bread with dip, cheese bread, pizza crust, you name it! Did I mention it only takes 2 minutes to prepare and 5-6minutes to bake?
Continue reading “THE AMAZING 8min LOW-CARB FLATBREAD”

KETO Pizza Crackers (High Protein)

KETO Pizza Crackers (High Protein)

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I love pizza and I love crackers..therefore, the Keto Pizza Crackers were destined to be born. (Especially after I bought some great dips only to realize I had nothing to dip in them).

These crackers not only taste AWESOME (like a cross between a mozzarella stick and a cracker!!), they also pack a ton of health benefits. They are high in protein and high in Omega-3 fatty acids which can be lacking in a typical diet. If you’ve ever experience the dreaded “dry eyes” from going low-carb, these crackers will be a great help!

I hope you enjoy them as much as I did!

Serves: 4 (about 9 crackers each)

Ingredients:

  • 1/2 cup(52g) flaxseed meal
  • 1/2 cup(56g) almond flour
  • 1/4 cup(24g) kraft parmesan (dry)
  • 1/4 tsp salt
  • 1/8 tsp xanthan gum (optional)
  • Spices: (optional) 1/8 tsp of each:  Basil, oregano, chili pepper flakes salt, pepper, rosemary, majoram, thyme, garlic and onion powder OR  1/2 tsp Italian seasoning
  • 2 tbsp(30g) olive oil 
  • 2 tbsp(15g) mozarella cheese
  • 2 tsp(10g) cream cheese
  • 2 tsp(10g) egg whites
  • 1/2 tbsp water (or as needed)

Directions:

  1. Pre-heat oven to 400* F.
  2. Combine all dry ingredients in a bowl.DSC_0069
  3. Add your egg whites and olive oil. Melt the cream cheese and mozzarella (about 20-30s in the microwave), stir and add it as well.DSC_0065
  4. Using a spoon (I found my hands worked best!) combine all ingredients into a soft dough ball. Add a little water as needed.
  5. Line a baking sheet with parchment or tinfoil(if using tinfoil, spray well with oil). Press the dough down with your hands to form a thin rectangular shape(rolling pins won’t work well). Be sure to fix any cracks or gaps(these will not be an issue after baking!)DSC_0067
  6. Optional: Sprinkle the top with additional parmesan, salt and basil.
  7. Optional: Gently cut into desired shapes using a pizza cutter before baking OR you can just break the whole chunk after baking. DSC_0071
  8. Bake for 6-8min then broil the top for a final minute (WATCH CLOSELY WHEN BROILING. I burnt the first batch this way LOL).DSC_0076
  9. Cool then remove from the baking sheet and enjoy with some low-carb marinara sauce or pizza dip! (SO GOOD)DSC_0096DSC_0094

Nutrition per 1/4 of recipe: 14.7F/2.9C(NET)/9.5P & 4.5g fibre

Keto Lasagna WITH NOODLES!

Keto Lasagna WITH NOODLES!

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I don’t know where to begin. This lasagna was EVERYTHING.

It tastes BETTER than regular lasagna..BETTER. I am being 100% honest guys. You need to make this like ASAP.

The “noodles” themselves are delicious on their own but pair that with a ton of cheese, meat and sauce…and OMG. That’s all I can say.

I slightly tweaked this recipe from it’s original I found here. (The author, Kyndra is a genius & I give her full credit!)

Ingredients:

Noodles:

    • 2 eggs
    • 4 oz cream cheese, softened
    • 1/4 cup Parmesan cheese, grated (I used half real parmesan and half dried)
    • 1 1/4 cup mozzarella cheese, shredded (130g)
    • Pinch of each: majoram, thyme, rosemary
    • 1/2 tsp basil
    • 1/2 tsp oregano
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/4 tsp salt

Filling:

  • 1 lb ground beef
  • 1 1/2 cups of lower-carb pasta sauce (I used “Classico Tomato Basil” but added some salt, splenda and basil to taste )
  • 3/4 cup (90g) mozzarella cheese, shredded
  • 6 tbsp 2% cottage cheese
  • 1/3 chopped onion
  • 1oz finely chopped green pepper
  • 1 minced garlic clove
  • 1/2 tsp chili pepper flakes (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Pinch of each: majoram, thyme, rosemary
  • Salt and pepper to taste

DIRECTIONS

Noodles

  1. Preheat oven to 375° Line a 9×13 baking dish with tinfoil sprayed with oil or parchment paper.
  2. In mixing bowl, using a hand mixer, cream together cream cheese and eggs.DSC_0954
  3. Next, add Parmesan cheese and spices. Mix to combine.DSC_0959
  4. Fold in mozzarella cheese and mix until well incorporated.
  5. Spread the mixture into the baking dish, forming an even layer. DSC_0957
  6. Bake for 20-25 minutes.
  7. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.DSC_0978DSC_0983

*NOTE: You can also make the noodles ahead of time and store them in your fridge or freezer!)

For The Filling

  1. In a large skillet over medium-high heat, combine ground beef, onion, peppers and  your spices. Cook until the meat is browned.DSC_0966
  2. Drain excess fat from pan and add ¾ cup of your sauce to meat. Reduce heat to low and simmer for 10 minutes.DSC_0981

Putting It All Together

  1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
  2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp cottage cheese, and cover with another “noodle” layer. Repeat these steps.
  3. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese.DSC_0990
  4. Sprinkle a little parmesan and basil over top. Bake for 20 minutes. Enjoy!DSC_0998DSC_1022DSC_1036

If you guys don’t find this down-right epic then you might be crazy. This recipe is amazing and I just wanted to again than the original author for sharing such a wonderful dish!

Nutrition per serving(serves 4): 35F/8C(NET)/48P 

Keto Protein Bread-Experimenting

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Well guys, it’s been another long day of bread-making/destroying my entire kitchen to the point of no return (if you missed this, I also did a similar experiment last year).

But even if my recipes don’t turn out exactly how I want them to, I just use it as reference for next time, think of what I can change and go from there!

Anyways, I baked 2 different breads in 4 small loaf pans  (would have been 3 knowing me if I didn’t run out of ingredients! lol)

I did one with coconut flour and greek yogurt and another that was made with a few more egg whites and mainly almond flour.

The result?

Well, I mean they look like bread!

They act like bread, you can slice it and toast it. But they did come out denser then I would have liked (as I was kind of expecting).

On one hand, the coconut flour one had great flavour. I actually just kept picking at the inside of it. But because of the moisture content(likely from too much greek yogurt) it was not fully cooked through even after 50min in the oven, yet the outside was getting QUITE tough and brown. So I decided to call it quits.  This one was a slighttt fail. But..

Honestly the almond flour based one I think is fine for eating if you don’t mind it being dense! I am definitely going to be using it for breakfast the next few days.

I am going to work on improving the almond flour-based recipe and lighting it up over the course of the next month so look out for a future post.

For now, here are the 2 recipes I used if you feel like trying one or tinkering with it a bit to get a better result (PLEASE LEAVE A COMMENT IF YOU END UP WITH SOMETHING BETTER!)

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Recipe #1

High Protein Keto Bread Attempt #1 (Almond Flour-Based):

-1 tsp dry active yeast         

-1/4 cup warm water

-1/4 cup(60g) egg whites, whipped until peaks can almost be formed (use a beater or coffee frother)

-1 1/2 tsp sugar (will be eaten by yeast)

-1 tbsp splenda

-1/2 tsp salt

-1 cup(112g) almond flour + 5 tbsp(35g)

-2 scoops(56g) Quest All Purpose Protein Powder

-1/4 cup(26g) ground flax

-1 1/2 tbsp(13g) vital wheat gluten 

-1 tbsp psyllium husk

-1/2 tbsp butter for brushing (optional)

-Prayers

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Recipe #2

Keto High Protein Bread Attempt #2 (Coconut-Flour Based)

-1 1/4 tsp dry active yeast         

-1/2 cup warm water

-2 tbsp egg whites whipped (use a beater or frother)

-3/4 cup slightly warmed /room temp greek yogurt (2%)

-1 tsp apple cider vinegar

-1 1/2 tsp sugar

-1 tbsp splenda

-1 tsp salt

-1 cup almond flour + 2 tbsp (126g)

-1/2 (15g) scoop Quest All Purpose Protein Powder

-1/2 cup(56g) coconut flour

-1/4 cup(26g) ground flax

-1 1/2 tbsp(13g) vital wheat gluten 

-1 tbsp psyllium husk

-more prayers

Directions for both recipes:

  1. Add your yeast and sugar to the warm water in a measuring cup.
  2. Add all of your dry ingredients to a large bowl.
  3. When your yeast is bubbly/frothy (2-3min) add it to the rest of the dry ingredients.
  4. At this time, also add your whipped egg whites (and greek yogurt + apple cider vinegar if making recipe #2)
  5. Add an additional tbsp or two of almond flour if needed (recipe #1), Add an additional tbsp or two of water if needed (recipe #2).
  6. Knead the dough for 3-5min.
  7. Place it in a greased bowl, cover with saran wrap and place in previously warmed oven or microwave for 50min.
  8. Remove from the bowl, lightly punch down, separate into two chunks, form each into a rectangular shape and place in a small greased or silicone bread pan. (Alternatively you can make it into a sphere and bake it free-form or in a ramekin).
  9. Let the dough rise for another 35-45min.
  10. Pre-heat your oven to 375* for recipe #1, 350* for recipe #2.
  11. Bake recipe #1 for 30-35min or recipe #2 for an hour or until the center is cooked through.
  12. Remove from oven, turn out of the pan and let cool on a wire rack.
  13. Slice in half, toast, eat immediately etc. UP TO YOU!

For Recipe #1: Each half of a small loaf=1 serving (it’s more filling than you’d think!).

For Recipe #2: 1/5 of the recipe= 1 serving (this recipe yielded more dough)

Nutrition per 1/4 of recipe #1:  20F/6C(NET)/24P 

Nutrition per 1/5 of recipe #2: 16.8F/7C(NET)/16.8P

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Inside-Out Chocolate Peanut Butter Protein Cups

Inside-Out Chocolate Peanut Butter Protein Cups

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Hey guys! Coming at you with a twist on a classic. These are currently all over the internet but there’s nothing quite like this one..

It’s opposite day today and the outside is peanut butter while the inside is chocolate..not only that, the inside is chewy and soft.

I worked on creating this texture for a while and the key ended up being a bit of vitafiber syrup* which caused the chocolate to not fully freeze!

These treats are perfect for a quick snack or your daily sweet fix!

(*If you’ve never baked with Vitafiber syrup, it is a syrup extremely high in fibre, causing it to act as a  low GI sugar and flour substitute. If you are worried about blood glucose spikes..note that you’d have to eat a dose of 100g or greater to even get close to any sort of issue. This is HIGHLY unlikely to occur unless you feel like consuming 70+ grams of fibre in one sitting..LOL. This recipe makes 9 PB cups which results in 6g of Vitafiber per serving..Totally safe and is nothing to worry about!*)

NOW on to the recipe.

Makes 9 PB Cups.

Ingredients:
Outer Shell:

*NOTE: You may need more sweetener if your protein is not as sweet already.
Filling:

Directions:

1. Combine the ingredients for the outer shell and then the ingredients for the filling in 2 separate small bowls.

2. Spray/grease a mini muffin tin with oil or butter. (Not really necessary, I just like the extra pre-caution lol )

3. coat the tins up the sides and on the bottom with a thin layer of the peanut butter mixture (save some for later). Freeze for 10 minutes.

4. Next evenly place a spoonful of the chocolate mixture into the center of each previously coated muffin tin.
5. Top off the mixture with another thin layer of the remaining PB mixture.
6. Freeze for 2 hours or until solid.

7.Pop out with a knife and enjoy immediately or place in a ziplock in the freezer for later! Enjoy!

Nutrition per 1/9th of recipe: 3F/4C(NET)/5P & 6g fibre

Cinnabon Keto Cookies w/ Cream Cheese Frosting

Cinnabon Keto Cookies w/ Cream Cheese Frosting

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DSC_0358Guys. Guys. Guys. 

I hate this term but actually.. I CAN’T EVEN. 

These turned out SO MUCH better than expected!!

They are light, fluffy and chewy..OH and the frosting.. I could literally put that on a shoe and I’d be happy.

It’s that good. 

If you love Cinnabons, actually even if you don’t (I’m not a huge fan of them myself) you need to make these NOW.

They contain no sugar, no white flour and are packed with protein and fibre.

It’s actually still hard for me to comprehend.

ANYWAYS HERE IS THE RECIPE.

Ingredients:

-2 tbsp(30g) grass-fed butter (softened)
-1 tbsp(15g) egg whites
-1 tbsp +1 tsp vitafiber syrup(20g) (This helps a ton with getting the dough to stick together properly! You can try making it without by adding a bit more butter but I cannot vouch for the results)
-1/2 tsp vanilla extract
-3/4 cup +2tbsp(98g) almond flour
-1/2 scoop(14g) unflavoured protein 
-1 tbsp+ 1 tsp truvia
-1 1/2 tbsp splenda
-1/8 tsp baking soda
-1/4 tsp xanthan gum
-1/8 tsp salt

Filling:
-1/2 tbsp butter
-1/4-1/2 tsp cinnamon
-2 tbsp truvia sweetener

(Combine the cinnamon and sweetener in a small bowl)

Keto Cream Cheese Frosting 
-1 tbsp coconut oil
-2 tbsp cream cheese

-1 tsp egg white (Pasteurized-Safe at room temperature)
-1/8 tsp vanilla extract
-2 or 2 1/2 tbsp splenda

Directions:

  1. In a medium bowl, combine all dry ingredients.
  2. Stir in the wet ingredients until a dough forms (it will start out dry but do not add more liquid just yet because it firms up a lot!)DSC_0233
  3. Form dough into a log, cover with saran wrap or parchment and place in the fridge for 20min.
  4. Take out the dough and roll it into a small rectangle on parchment paper. (Don’t roll your dough too thin).DSC_0237
  5. Next Brush the dough with 1/2 tbsp of butter and sprinkle the cinnamon mixture over the dough (I only added a small bit but I think it would be great with more!).DSC_0246
  6. Roll the dough from one of the short ends to the other. Don’t be too concerned if the dough cracks, for me it was more like folding then rolling but I just made sure to press all the dough together at the end.
  7. Next press the dough into a small rectangular, block-like shape (You can choose how big to make it based on how many cookies you want, I made mine quite small so each cookie was a decent size)
  8. Wrap the dough in saran wrap or parchment and place back in the fridge for another 20min.
  9. Pre-heat your oven to 350* and make the frosting during this time by combining the cream cheese and coconut oil, microwaving for 25-30 seconds, then stirring in the egg white, vanilla and splenda until smooth.
  10. Take out your dough and cut it into 7 slices. Place each one on a parchment-lined baking sheet and bake for 6-8 minutes.DSC_0264
  11. Remove the cookies from the oven when they are lightly browned on the bottom and also lightly browned on some of the edges. (They may still seem a little soft but they will set!)
  12. Leave them on the baking sheet for another 5-10 minutes to finish baking and setting.DSC_0269
  13. Place the cookies on a plate and drizzle/spread with cream cheese frosting.
  14. And that’s it! Enjoy!

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(Note: You can add milk to the frosting if you’d like it to be drizzled on or leave it as is. I preferred it thicker just slathered on the cookie!!)

Nutrition with frosting: 16f/1.6C(NET)/5.5P

Nutrition without Frosting: 13F/1.5C(NET)/5P

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The Ultimate Jumbo Low-Carb Chocolate Protein Pancake

The Ultimate Jumbo Low-Carb Chocolate Protein Pancake

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Let me begin by saying.. I never planned on posting this recipe. I have made it for ages and it is a staple in my house..but the problem is that I’ve altered the ingredients and amounts SO many times trying to find the perfect ratio that now my ingredient list seems quite whacky with some random odd-number amounts.

I had thought it might confuse people if I posted it but honestly after eating it again today..I feel like I should not keep this recipe from the world any longer.

Even if the recipe seems odd, just follow it to a T and you will thank me.

This pancake is not really like a pancake..honestly it’s more like a huge flat slice of chocolate cake with chocolate sauce on top. It feels too decadent and rich to even be considered remotely healthy.

It’s loaded with fibre, protein and healthy fats that will keep you full for HOURS. 

This pancake is the be-all and end-all of keto breakfast guys.

So without further ado, here is the slightly strange but perfect recipe I call:

The Ultimate Jumbo Low-Carb Chocolate Protein Pancake

Ingredients:

-1 scoop(33g) cellucor molten chocolate whey

-16g(2 tbsp) cocoa powder

-1 tsp(5g)vitafiber powder or vitafiber syrup (helps A LOT with texture but could potentially be replaced with a little more xanthan gum and 2 tsp of almond flour)

-12g truvia sweetener

-1-2 tbsp splenda (to taste)

-1/8 tsp salt

-1/8 tsp xanthan gum

-1/8 tsp cornstarch (can leave out if you’d like, it’s a very minimal amount and just helps with texture once again)

-1/8 tsp baking powder

-3 tbsp +2 tsp (54g) unsweetened vanilla almond milk

-2 tbsp +2 tsp(40g) pasteurized egg whites

-2 tbsp + 1 1/2 tsp(37g) sour cream or greek yogurt

-2 tbsp(30g) mashed ripe avocado

-1/2 tbsp(7g) coconut oil

-1/2 tsp vanilla extract

Topping:

-1/2 tbsp(7g) Sugar-Free Chocolate Chips(I use Krisda)

-2 tsp(10g) melted butter

Directions:

  1. Heat a medium-large frying pan sprayed or greased with coconut oil over very low heat. (1-2)
  2. Combine all dry ingredients, then stir in wet until very well combined. (Add additional sweetener as needed, to taste)
  3. Using a spatula, spread 3/4 of the batter evenly over the bottom of the frying pan. Reserve 3tbsp-1/4 of the batter for topping.
  4. Turn the heat up to medium and cover the pancake with a lid.
  5. Cook JUST until the pancake is starting to set but the top is still lightly wet (about 2-3min) (you do not want to over-cook it, it will cook more outside the pan) Do not flip the pancake.
  6. Sprinkle the pancake with the chocolate-chips and pour the butter on top. (Pro Tip: I usually save a tiny bit of the butter and an extra pinch of truvia to mix with the left over batter as well).
  7. Let the chocolate chips melt just slightly before removing the pancake from the pan.
  8. Top your pancake with your left-over batter mixture.
  9. Swirl a knife around to really mix up all of the melty goodness on top of the pancake and ENJOY.
  10. Heaven.

Nutrition: 26F/7C(NET)/35P & 13g fibre

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KETO Chocolate-Chip Cookies-3 WAYS

KETO Chocolate-Chip Cookies-3 WAYS

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Alright guys, let’s get into this.

I was trying to come up with a recipe for today and my brain kept switching between wanting to bake something simple like chocolate-chip cookies.. and at the same time wanting to fry something..anything, so I could test a keto batter I’d thought up.

Well, as you can see, I am highly indecisive. Thus, this “test” video was created.

I wanted to see which was the best way to eat chocolate-chip cookie-dough.

And not just any cookie-dough….KETO COOKIE DOUGH. 

Which in-itself is a success and I am very pleased with the outcome.

Anyways, back to the competition.

Which was better?

I froze the dough balls raw(which by the way only contain pasteurized SAFE TO EAT liquid egg whites), I fried them(with multiple attempts using 2 different batters and temperatures) and I baked them the good-old-fashioned way in the oven.

****Drum Roll***

My favourite was the fried dough!

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Surprised?

Probably not, everything fried tastes better, let’s just be honest.

Plus, I love the flavour coconut oil adds.

But I will let you be the judge. I can’t say I was disappointed eating the dough regardless of the baking method used.

I have left the recipe below for the dough, the batter for frying and the instructions to simply bake the cookies.

Note: If you do try the frying method, I strongly advise you to do a few small test balls to check your batter, as all coconut flours are different and the temperature of your fryer or pan will make a difference. I have written the batter recipe using the amounts that I found most success with. If at first you don’t succeed, try, try again, because the first dough-ball I created was PERFECT (of course I didn’t get that one on film). But all the little details really do matter!

-If you are lucky enough to own a fryer, USE IT. Fill it with coconut oil.

-Use enough coconut oil to cover the cookie dough balls if you have it (I didn’t).

-Make sure your oil is hot but not TOO hot.

-GOODLUCK.

 

Ingredients:  (Serves 12)

Cookie Dough

-3/4 cup +2tbsp almond flour

-1/2 scoop unflavoured protein 

-1 tbsp truvia

-1 tbsp splenda

-1/4 tsp xanthan gum

-1/4 tsp baking soda (optional: only if baking)

-2 Tbsp butter

-2 tbsp egg whites

-1 tsp blackstrap molasses

-1 tsp vanilla extract

-1/4 cup sugar-free chocolate chips(I use the brand Krisda)

  1. Combine all dry ingredients.
  2. Add your wet ingredients and mix well until a thick dough forms.
  3. Mix in your chocolate chips.
  4. Freeze for 15min, eat immediately or store in the freezer in an air-tight container for later.

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To Bake:

  1. Preheat oven to 350*.
  2. Flatten dough balls slightly with a spoon
  3. Bake on parchment for 7-8 minutes
  4. Cool on a wire rack.
  5. Store in an air-tight container.

 

Frying Batter(Optional):

-1/4 cup coconut flour

-1 tbsp Truvia Sweetener

-1/2 tsp baking powder

-1/4 tsp salt

-1/3 cup almond milk OR heavy cream (+more if needed to reach smooth consistency)*

-90g egg whites*

-1 tsp coconut oil

-1/4 tsp vanilla extract

+

-1/2 cup coconut oil for frying

*Improved from original recipe in video.

  1. Heat a deep pan with at least 1/2 cup coconut oil over medium heat.
  2. Mix together all ingredients until a smooth batter is formed.
  3. Use cookie dough-balls frozen for 15min for frying.
  4. Coat each ball thoroughly with the batter before placing in the oil.
  5. Fry a few at a time for 2-4min, rotating a few times before removing and placing on paper towel to drain excess oil. *
  6. Optional: Grind up splenda or erythritol to a fine powder to top each one.
  7. Best eaten the day of!

*If you find your batter coming off, try turning down your heat or changing your milk to egg ratio in your batter.

That’s it! If you find any other ways to bake this dough…let me know in the comments below! …I’m thinking of making one giant cookie and eating it that way, considering I already ate half the recipe today. Haha.

Nutrition for each dough ball WITHOUT frying: 7.5f/2.5C(NET)/3.3P & 2.5g fibre

Frying Batter Nutrition per 1/12 serving: 0.8F/0.7C(NET)/1.2P & 0.8g fibre

*Note: Does not include coconut oil used for frying as amount absorbed/used can vary.

~Sam~

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