cauliflower gnocchi ( updated version)

recipe: cauliflower mash
2 cups cauliflower "rice"
1/4 cup of so delicious unsweetened coconut milk or almond milk

cook the cauliflower rice in the microwave for 5 minutes or steam it, i just like to microwave it so i wont add any more moisture to the cauliflower.
while its piping hot put it in a powerful blender or processor and add the 1/4 cup of unsweetened coconut milk.
keep on processing till you get a very smooth cauliflower mash.
it will yield a cup of cauliflower mash.

recipe for the dough:
1 cup of cauliflower mash
1 1/4 cup of almond flour
1/4 cup of unflavored whey protein powder
5 tbsp of ground physillium husk
1/2 cup of grated parmesan cheese
2 tsp of baking powder
pinch of salt
1/2 cup of boiling water
1 egg
2 tbsp of olive oil ( for your hands so it wont stick)
2 tbsp of coconut flour

preheat oven to 250F
mix every dry ingredients first except for the coconut flour.
add the water and the egg then using an electric hand mixer beat it till you get a dough consistency, it will be soupy at first but it will thicken up because of the boiling water and the physillium husk.
cover and rest the dough for 30 minutes ( my baby cried so i had to put it in the fridge but i think it helps)
before working on the dough put 2 tbsp of coconut flour and mix it in, it will act as a flour so it wont stick too much on the silicone mat.
divide your dough in 8 equal parts
roll each dough in a long log
cut it in desire sizes
i usually cut it 1/2 inch to 1 inch.
Put it in the oven for 15 minutes then
heat a nonstick pan
you don't need oil in the pan

Then take out the gnocchi from the oven
seared the gnocchi on both side., don't skip this part it will make the gnocchi firm so that it will hold with any sauces.
let it cool down. i store mine in airtight container and freeze them.
when I'm ready to use it i just make the sauce first then add the frozen gnocchi.

chewy brownies

the best tasting lowcarb brownies i made, and the best tasting brownies i had ( and i had a lot) its also chewy and crusty at the same time :) I'm truly proud of this recipe so please try it and let me know what you think :)

recipe:
1 cup of almond flour ( i used honeyville brand)
1/4 cup of vanilla whey protein powder
1.5 tbsp of coconut flour
1/4 cup of organic cocoa powder
5 tbsp of unsalted butter
3 tbsp of ground physillium husk ( I'm telling you if you don't have this in your lowcarb pantry you should get some it will add fiber and chewy texture in your muffin or in this case brownies)
2/3 cup of ricotta cheese ( i used part skim because that's whats on the store, but you can lower the carb count more if your going to use the whole ricotta cheese)
1 egg
1/2  cup of so delicious coconut milk or almond milk
1 cup of erythritol (  if you change this sweetener i don't know whats the texture will be, erythritol added texture to this recipe , its a natural sweetener with 0 in the glycemic index so it wont raised or spike your blood glucose)
1 tsp of baking powder
1/4 tsp of salt
1 tsp of vanilla

for the crumb ( if you choose to make some muffin too)
1/4 cup erythritol
1 tbsp of softened unsalted butter
2 tbsp of cinnamon powder

method
heat the oven at 350 F
mix the almond and coconut flour, whey protein powder, baking powder, salt, cocoa powder and the physillium husk, mix well. set aside
softened the butter
creme the butter and the erythritol together until well mix using hand held electric mixer
add the egg and continue mixing
add the ricotta cheese
add all the dry ingredients and continue mixing
add the coconut milk or almond milk and vanilla
at this point add your choco chips. its up to you how much choco chips your going to use ( adjust your carb count according to your own ingredients)
keep on mixing.

i was able to make 12 muffins and 6 regular size whoppie cookie in this batter

line your muffin 12 muffin tin, fill it up halfway. to add the cinnamon crumb just mix everything and put it on top of the batter bake it at 350F for 30 minutes

make this into a cookie brownies i did not put any cinnamon crumb in the cookie brownies but its still crusty outside just scope the batter using cookie dough scooper spread it a little in a silicone mat bake it at 350F for 15-20 minutes or depends on how small your cookies are just keep on checking or what i did is i have a nonstick whoopie pie pan i grease it then put my batter in it cook it for 20-30 minutes. 

I also put the same batter in a 9x9 square pan and top it with chocolate chunks, cook for 30-35 minutes in the 3rd rack of the oven. Take it out after 35 minutes although it doesn't look cook and it's still a bit soft when you touch it, just take it out and let it cool down. Then cut into squares.

update: so after one day in the fridge i find that the one that i put crumb on top were slightly sweeter than i would like. so i suggest skip the crumb top if you like it not overly sweet.

19 servings with 1.94g of net carb each.

faux tortilla wrap and faux tostada

same recipe as the porkitos but no smoked paprika baked it only for 6 minutes at 350f

it will be flexible but if you over cook it it will be crispy and you wont be able to shape it

same recipe as porkitos but no smoked paprika and shape like a circle and baked 9 minutes or till crunchy 

at 350f oven

you can also use this as thin crust pizza just add italian seasoning to your dough and bake it till its almost crunchy. add you topping and cheese and continue baking till it melts or you can broil it.

porkitos ( faux doritos)

it is not your regular doritos of course but it was crunchy and that is enough for me. its more of a pork rind chips so if your lazy or just don't have time just sprinkle some ranch seasoning in your pork rind and it will be ok but the difference is in the texture i guess its almost like eating a tortilla wrap that you deep fried.

recipe:
5 tbsp of finely ground pork rind ( make sure its fine and no lumps you can buy this at any asian store or just make your own)
3 tbsp of parmesan cheese
1 tbsp of ground physillium husk
1 egg
1 tbsp of smoked paprika

method:
just mix everything together till it looks like a dough then add your smoked paprika and continue mixing till its well blended.

the tricky part is this you need to thin it out really really thin to have a crunchy chips. put your dough in the center of your silicone mat then cover it with cling wrap then start rolling it till you think its thin enough. make a horizontal line and a diagonal line using a pizza cutter or cookie cutter then when you have a square shape cut it into tiangle. you really don't need to do that but i just like to trick my brain.

then slowly transfer them in another silicone mat one by one...its tedious i was experimenting i don't know a good and easy way to do this yet may next time il come up a good and easy way but for now this will do.
then bake them in 350F for 6 minutes then rotate your pan and continue baking for another 4 minutes. you have to check it so it wont burn every oven is different so i cant really say that it will be the same but at least you guys have a guide. it is bland on its own so you have to put some seasoning on it. or eat it with a yummy dip.
after that it will be crunchy put some seasoning it in like cheese, or ranch powder. i stored mine in a airtight container. im also planning to used this as a loaded nachos, put some ground beef sour creme and the other good stuff and it will be golden.