Thursday, December 18, 2014

Naan bread

This is other use for my microwave buns.


1 tbsp of coconut flour
1 tbsp of psyllium husk
1 egg
1/4 tsp of Italian seasoning
1/4 tsp of baking powder
2 1/2 tbsp of water
Pinch of salt
Grated cheese ( I prefer aged cheddar cheese)
1/4 tsp of garlic powder
Chili flakes

Heat a nonstick pan in a medium heat.
Mix all the ingredients except for cheese and garlic powder and the chili flakes, till it becomes a thick batter.
Transfer in a microwave plate or line it with silicone or parchment paper for easy removal.
Flatten and spread
Top with garlic powder, chili flakes and half of the amount of cheese that you want to use.
Microwave for 2 minutes.
Take out from the plate 
In the heated pan put the remaining cheese directly in the pan
Then put the bread face down, garlic powder top now touching the pan
So that the cheese in the pan will stick to your bread. Cook till the cheese is crispy and melted.
You can also do it on the other side. 

Saturday, November 29, 2014

No bake peanut butter Choco chips cookies

I made this recipe 60 weeks ago haha it's been in the comments in my Instagram but I can't find it, so I asked one of my ig friends who loves making this for her kids if I can have the recipe, she screen shot it and send it to me. Its really been in the comments all along, I guess I didn't look hard enough 😁 the recipe from my ig  have cocoa powder (1 tbsp) but since I don't have it at the moment I omit it and it's still works great.


1 cup of almond flour
 ( I used honeyville )
1/4 cup of vanilla whey protein powder
1 full tbsp of peanut butter
2 tbsp of water
1 tbsp of sweetener ( optional, use only if your whey powder don't have any sweetener at all)
Chocolate chunks or chips

Combine the dry ingredients in a bowl.
Combine the water and peanut butter in a cup and heat it ( it's easier to mix it with the other ingredients when the pb is melted)
Mix till it looks like a cookie dough
Place in a parchment or cling wrap and roll into a log
Divide and cut into 10 
You can put the chocolate chips now , like planting a seeds
Then nuke when you want to eat one for about 30 seconds ( 700 watts)
Or you can freeze and eat it as is ( texture will be fudgy)

Thursday, November 20, 2014


This cereal taste amazing! There is two recipe combined to make this cereal, one is from, I used her coconut chia cracker recipe and modified to become coconut chia cinnamon squares ( I just basically omit all her savory spices and used cinnamon and sweeteners) and the other recipe came from Martha Stewart granola recipe. 

Recipe: for the coconut chia cinnamon squares

1/2 cup coconut flour
1/4 cup chia seeds
1/4 cup coconut oil
3/4 cup of hot water
1/4 tsp of salt
3 tbsp of cinnamon powder
4 tbsp of sweetener of choice ( I used LC sweets "brown sugar" that I bought from, it helps with the "cinnamon sugar" taste)
Preheat oven to 375F
Mix all the dry ingredients
Then add the oils and water
Mix together till it looks like a dough
Divide the dough into two
Using a parchment paper, sandwich one of the dough and flatten it with rolling pin 
But if you have a silicone mat you can also use that
Using a pizza cutter, make a mark on the dough ( horizontal and diagonal) so when it's done baking its will be easier to break into small squares.
Bake at 375F  on the 3rd rack for about 15-20 minutes checking on it half way, rotate it just to make sure it will not burn.
Let it cool down and then using the line that you made with the pizza cutter, break it into small pieces.
It will taste "blah" at this point but set it aside, it's not done and lets continue with the other part of this cereal. 

"Granola" recipe
Raw sunflower seeds (16oz)
Walnuts ( 1 1/2 cups chopped into small pieces) you can actually used any nuts or seeds that you like, I just have walnuts and sunflower seeds that need to be use
3 tbsp of melted butter
1 tbsp of vanilla ( it's best to mix the vanilla in the melted butter)
4 tbsp of cinnamon powder
4 tbsp of LC "brown sugar" 
1/4 tsp of salt

Preheat oven to 350F
You need two baking pans
I suggest use a shallow lasagna pans so when the butter melted it will not drip to the edges ( don't use a cookie baking pans!)
On one of the pans transfer the coconut chia squares add an additional 2 tbsp of melted butter, 2 tbsp of cinnamon powder, 2 tbsp of LC sweet brown sugar and mix together
On the other pans, add all the nuts and seeds and the rest of the ingredients and baked both pans at 350F. 
cooking time will be different that's why you need to separate and use two pans
For the coconut chia cinnamon squares ( bake it for another 15 minutes, mixing once in a while just to make sure that everything will be coated with cinnamon and sweetener)
For the seeds and nuts ( bake it for 25 minutes or till cooked also mixing it to make sure that every seeds and nuts have cinnamon and sweeteners) 
Cool down and store and seal in different containers and store in the fridge (the coconut cinnamon square will have a shorter fridge life than the nuts, I say about two weeks) 
Mix them together in a bowl and use almond milk and add some berries if you like. 

After the first baking process

Before going to the oven

Saturday, August 30, 2014

Stovetop brownie

2 tbsp of heavy cream or 2 tbsp of coconut cream
10g that is one small square of Lindt chocolate (90% cocoa) for those who doesn't have scale
1 tbsp of butter or coconut oil
4 tbsp of almond flour
1 tbsp of coconut flour and 1 tsp of coconut flour 
1/2 tsp of sweetener of choice 

Garnish of choice

Heat the cream, butter and chocolate so it will melt and thicken. ( double boiler method or microwave it's up to you)
Mix till it looks like a thick chocolate sauce
Add the sweetener of choice
And the flours 
Mix really well using your hands 
Shape into square ( 2 servings) or one serving if you want it thick
You can also shape it into balls so it will have more servings 
Top or roll with garnish of choice (optional)

Wednesday, August 27, 2014

Blueberry gelatin jelly

1 cup of water
1 cup of frozen blueberries ( or any berries of choice)
2 tsp of gelatin ( I used greatlakes unflavored gelatin)
2 tbsp of sweetener of choice

In a sauce pan boil the water and the blueberries 
Take it out and put in a jar or deep bowl
I used a hand held blender to purée it
If you don't have hand held blender, you can use a regular blender or food processor ( just make sure to process it really good)
Put it back in the saucepan in medium heat and add the sweetener of choice and gelatin
Using wire whisk, mix till the gelatin dissolves.
Transfer in a jar or deep bowl
Cover and let it set in the fridge
When it sets, use a fork to mix it to get the "jelly" "jam" texture
After mixing it using a fork I then transfer it to a jar where I'm going to keep it 
Very yummy!! 
Of course it has gelatin so I suggest always keep it in the fridge, and spread it on top of another spread before putting it on a bread so it won't melt. In my case I spread my peanut butter first then on top of peanut butter I then put the gelatin jelly and not directly to a hot bread. 

Monday, August 25, 2014

Paleo dinner roll

1/2 cup and 4 tbsp of coconut flour 
160g of finely grated zucchini ( don't take the water out)
5 tbsp of ground psyllium husk
1/2 cup of water
4 eggs
2 tbsp of Apple cider vinegar
2 tbsp of olive oil
1 1/2 tbsp of dried Italian herbs
1 tsp of sea salt
1 tsp of ground black pepper
1 tbsp of baking powder

Extra olive oil for greasing your hand
And for brushing the bread. Don't forget to brush the dough with olive oil before baking to get the crusty crust.

Preheat oven to 350F
Mix all the dry ingredients first 
Add all the liquid 
Then using an electric mixer mix till it's well combined
Grease your hand with extra olive oil and divide into 8 equal portions 
Shape into a ball and flatten a little
Or shape in any shape you like    (flatbread, burger buns, hotdog buns or even pizza crust)
I also brush some extra olive oil after I'm done shaping just to help with the color of the bread
Baked at 350F for 1 hour and 20-30 minutes cooking time change depending on how big or if it's flatten so please just check it after 1 hour of baking time.
Enjoy with butter in the morning or stew at night. 

Saturday, August 23, 2014

Chocolate and peanut butter popsicle bites

1/4 cup organic heavy whipping cream      
( or coconut milk)
1 oz dark chocolate (89% or more dark cholate
8 tbsp of almond flour
1/4 cup of almond milk
1 tbsp of sweetener of choice

Toppings of peanut butter
 ( or any nutbutter)
2 tbsp of no added sugar peanut butter
1/4 cup of almond milk

In a microwave cup ( or in a small sauce pan if you don't use microwave) heat the heavy whipping cream with the chocolate till it thickens.
Then add the sweetener of choice, almond milk and almond flour
Mix till it's well combined and then pour in any mold of choice ( I used a small cupcake silicone mold and was able to make 9 servings) 

Then next is for the peanut butter toppings
Heat the almond milk and the peanut butter ( or any nutbutter) till it thickens (almost like a sauce consistency) 
Then just divide in all of molds which has the chocolate part already ( start by putting small amount so you can make sure that every mold will have a peanut butter on top
Cover and put in the freezer till it hardens.

The texture will be like ice cream Popsicle   

Friday, July 18, 2014

Quick cinnamon roll


This is my spinoff from my microwave coconut buns 

1 tbsp of coconut flour
1 tbsp of ground psyllium husk
1/4 tbsp of baking powder
1 tbsp of sweetener of choice
1/4 tsp of vanilla 
2 tbsp of water
1 whole small egg
1/4 tsp of cinnamon powder
Pinch of salt


1/2 tbsp of melted butter 
About 1 tbsp of cinnamon powder
1 tbsp of sweetener of choice

Mix all the dough ingredients ( dry then the liquids)
Mix it really well till it becomes a thick batter
In a flat surface, lay a cling wrap or parchment paper
Spread the batter in the cling wrap, about 5x4 inches
Then spread the melted butter, cinnamon powder and the sweetener of choice leaving a little space at the end of the batter 
Using the cling wrap roll it gently
Cut into 4 equal pieces
Place in a plate ( swirl facing up and press a little)
Microwave  for two minutes
I think I will make a lot of batch and will try freezing it so I can just grab and microwave it next time.
2.5g of Net carbs using my own ingredients for 4 pieces

Friday, June 20, 2014

Skinless longganisa ( Filipino sausage)

This recipe is adapted from I have to modified the sugar and omit the other ingredients. 


2 lbs. ground pork ( I made my own ground pork using what cut I have which is pork shoulder, but store bought will do just fine)
2 tbsp of Apple cider vinegar
4 tbsp of paprika 
1 tbsp of ground blak pepper
1 tbsp of fine sea salt
2 tbsp of coconut aminos or soy sauce 
6 cloves of finely minced fresh garlic
1/2 cup of sweetener of choice if you are going to use honey I say about 1/4 cup


Just mix everything together really well and let it sit in the fridge with cover for about 30 minutes to 1 hour so it will marinate.
Fry a sample batch so you can adjust the seasoning according to your taste.
Then divide according to your macros.
You can shape it into small logs, using cling wrap, piping bags or just oil your hands so it won't stick.
I also made a burger shape so I can use it for burgers.
Store in between parchment paper or cling wrap in a seal container and freeze.

To cook just thaw and fry in small amount of oil.

Thursday, June 19, 2014

Coconut shrimp buffet style

1/2 lb shrimp ( peel and devein)
3/4 cup of coconut milk ( arroy)
2 packet of stevia or any sweetener of choice you can also use about 1 tbsp of honey if you like
2 tbsp of mayonnaise 
1 tbsp of coconut flour
1 tbsp of rice flour 
Unsweetened coconut (bobredmill )
Coconut oil for frying
1/2 tsp of salt
1 tsp of black pepper

In a bowl mix the shrimp, salt and black pepper and set aside
In a ziplock add the coconut flour and rice flour set aside
In a small saucepan in a medium heat cook the coconut milk till it thickens about 10-15 minutes, then add the mayonnaise and sweetener of choice. Mix and cook for about 3 minutes taste and season with a little salt accordingly . Turn the stove off and set aside.
Now heat a  pan and add coconut oil for frying
Add the shrimp ( make sure there's no excess water) in the ziplock, shake really well.
The coating will not be thick it's actually optional if you don't like to put it.
Shallow Fry the shrimp in the coconut oil on both side (cooking time depends on how big the shrimp is so just pay attention to it)
Served hot, drizzle with the coconut mayo mixture and top it with coconut flakes.
Or you can put all the shrimp and coat with the sauce inside the the coconut mayo sauce pan it will yield a more creamier version 

Wednesday, June 11, 2014

Macaroon cookies

1/2 cup of granulated or powder sweetener of choice
1/4 cup and 1 tbsp of coconut oil
2 whole eggs
1 cup of fine unsweetened coconut flakes ( bob red mill brand) 
4 tbsp of water
1 cup of almond flour ( honeyville brand)
2 tsp of baking powder
1/4 tsp of fine sea salt or any salt

Preheat the oven at 375F
In a small cup put the coconut flakes and add the 4 tbsp of water, mix and set aside to hydrate
In another bowl mix the almond flour, baking powder and salt and set aside
Now in a bigger bowl add the coconut oil and the sweetener of choice, using electric mixer mix till it's well combine
Add the egg one by one and continue to beat it
Add the coconut flakes and the almond flour mixture and combine well
I use a cookie scooper about 1 1/2 tbsp is the size and it yields me 25 small cookies
Flatten the cookies a little
Baked for 13-15 minutes in the trird rack of the oven in silicone or parchment paper so it won't stick 
Let it cool
You can also put some melted chocolate on top once it cools down 

Thursday, May 8, 2014

Stuff oopsies

I used a classic opsie roll recipe from the internet and add psyllium husk to give it more body and texture

6oz full fat creme cheese
6 eggs
1/2 tsp of cream of tartar
1/4 tsp of salt
2 tsp of ground psyllium husk 
1 tbsp of sweetener of choice

I used my marinated pork as my stuffing, I fried some and then chopped into pieces 
You can also use this for sweet application just add about 2 more tbsp of sweetener

Preheat oven to 300F
Separate the yolks and the whites
Add the cream of tartar to the whites and using electric mixer, beat it till stiff peak
( you have to make sure that the bowl is completely dry and there's no oil or contaminants to the electric mixer for a successful and fluffy egg whites)
After the egg whites, beat the yolk and mix the remaining ingredients
Then fold the yolk mixture to the egg whites, being careful not to tap too much so you won't lessen the airiness of the egg whites
I suggest you use a silicone muffin mold but you can use any muffin tin just line it or grease it really good for easy removal of the finish muffin
Fill halfway then add whatever filling you want ( as I'm typing this I also have some ham and cheese and chocolate and peanut butter in the oven)
Then cover with more mixture 
Baked for 25-28 minutes in the third rack of the oven to prevent from over cooking
I also suggest to put it in a container with cover, after it cool down and eat it the next day, I find that by doing that the texture is so much different

Marinated pork

3 lbs thinly slice pork butt ( I like to slightly freeze my pork first, so it's easy to slice thinly, then let it thaw completely before mixing with the other ingredients)
1/4 cup white vinegar
1/4 cup soy sauce or tamari or liquid aminos
1/4 cup calamansi juice or lemon juice
2 tsp of black ground pepper
2 tsp of garlic powder
1 tsp of salt
2 tsp of onion powder
4 tbsp of tomato paste
1 tbsp of fresh minced garlic
2 tbsp of sweetener of choice ( erythritol, honey, truvia etc..)

In a big container mix all the ingredients together and let it sit overnight in the fridge. 
Then mix it again and portions into zip locks or container 
Tip: for cooking this just thaw it a little, then on a small wok or pan put the marinated pork, add a little water then cover
The water will dry, and the pork will be cook in it's own fats. 

Friday, April 25, 2014

Pork chop with adobo creme sauce

1/4 cup of white vinegar
1/4 cup of soy sauce 
1/4 heavy creme
1/2 tsp of ground black pepper
1/4 tsp of salt
2 large fresh cloves of garlic ( minced)
1 small bay leaf 
1/4 cup of water

2 thick pork chop
Some oil or lard ( I used bacon fat) for searing the pork

Preheat the oven at 350F
In the stove heat a pan with some lard or oil
Season the pork chop with salt and pepper
When the pan is hot enough seared the meat on both sides till it have a nice color then transfer to a baking pan. 

In a small bowl mix the rest of the ingredients for the adobo sauce, then pour it in the baking pan. I also put some green beans in the same baking pan where my pork chop is.
Cover with foil and bake for 40 minutes in  the middle rack
After it's done baking, while the pork chop is resting, I pour all the sauce in a small sauce pan and put it in the stove in a medium heat till it reduce and thicken a bit.
Use the adobo sauce like a gravy and serve it on top of the pork chop.

Blueberry cheesecake

The texture is a bit softer than the pb cheesecake but it's still good being a lowcarb cheesecake. Although I prefer the texture of the cheesecake that I made with peanut butter in it. 

1 8oz full fat creme cheese ( room temp)
1 egg
1/4 cup and 2 tbsp of granulated sweetener of choice
1 tsp of vanilla
1/4 tsp of salt
1/4 cup of frozen thaw blueberries ( I chopped mine really small and set it aside)

Preheat oven to 350F
In a deep bowl put the creme cheese, egg, sweetener and vanilla
Using electric mixer mix it till it's well combine
I put mine in a small silicone round baking pan, but you can use any small pan or cupcake cups
If you are going to use a non silicone mold I suggest line it with parchment paper so you can easily take it out or use one of those mold that is really intended for cheesecake
Then just top it with the chopped blueberries 
Put in another deeper and bigger baking pan
Add water around it, till almost 1/3 of your cheesecake pan
Baked for 30 minutes in a preheated 350F then turn off the oven and let it stay there for 10-15 minutes ( oven door close)
Then cool it down and it's important really important to put it in the fridge for atleast 12 hours 
Cover and forget it till the next day 
Use a warm knife to cut it
Mine have 6 small servings

Thursday, April 24, 2014

Baked chicken tenders

2 chicken breast ( cut into long strips)
1/2 cup of flaxseed meal or you can use ground pork rinds
3/4 cup of Parmesan cheese
1 tsp of garlic powder
1 tsp of ground black pepper
1/2 tsp of salt
1 tsp of onion powder
1/2 tsp of Italian dried herbs
1 egg

Preheat the oven 375F
Beat the egg in a deep bowl ( set aside)
In a ziplock put the flaxseed, Parmesan cheese, and the spices
Grease the baking pan
One by one Dip the chicken strips in the egg first ( I used my right hand) then put in the zip lock and shake ( to take it out use your other hand)
Lay flat in the baking pan 
Do the same process to the rest of the chicken strips
Baked in the lowest rack a total of 12-14 minutes ( but flip it halfway so the other side will have some crunch too) 
Cooking time depends on how big or small is the chicken

For the sauce:
I just mix mayonnaise and chipotle paste and a little splash of rice vinegar and some salt 

Sunday, April 20, 2014

Easy pb cheesecake

I made this same cheesecake and posted it as raspberry cheesecake, if you are interested in that please check my feed in Instagram 

1 8oz full fat creme cheese 
1 egg
3 tbsp of no sugar added creamy peanut butter
1/4 cup and 2 tbsp of any granulated sweetener of choice 
1 tsp of vanilla

Preheat the oven at 350F
Just mix everything together
Divide in four 8 oz ramekin
Put in a deep baking pan and add water inside the pan till it reach 1/3 of the ramekins
Or you can use a cupcake pan,just line it with cupcake liner And divide for 8 servings then put it in a bigger pan or foil then add water around the cupcake pan.
Bake at 350F for 30 minutes
If you change the size of the mold check it between 20-30 minutes
Then turn off the oven and leave the cheesecake in there for about 10-15 minutes
Cool it down and refrigerate for at least 3 hours ( make sure it has a cover or you put the cheesecake in a container that you can cover)
I did mine for 18 hours and it's so much better. 
This will serve eight just half the servings of the ramekins or in my case I will share with my husband

Saturday, April 19, 2014

BBQ sauce

I posted this recipe 10 weeks ago in my Instagram account. I really really love this!

Here's the recipe:
3 tbsp of tomato paste
1/4 cup white vinegar
1/2 cup of water
1 tsp of garlic powder
1 tsp of ground black pepper
1/2 tsp of salt
2 tbsp of erythritol or any sweetener of choice
1 tbsp of soy sauce
1 tsp of hickory liquid smoke
2 tsp of smoked paprika
1 tsp of chili powder

Put everything in a small nonstick sauce pan
Put in a low to medium heat and reduce so it will thicken 

Friday, April 18, 2014

Shirataki pasta

1 package of 8oz shirataki noodles ( wash in hot water and drain)
1 cloves of fresh minced garlic
1 slice of bacon
3 oz creme cheese
1/4 cup water
Salt and pepper
1/2 tsp of Italian dried herb seasoning
8 oz chopped fresh salmon 
Garnish of dried parsley but if you have a fresh parsley that would be better 

Chop the bacon in small pieces
Put it in a small nonstick pan
Let it cook till it's crispy 
Then add the garlic in the same pan with bacon oil and sauté till it release it's aroma
Add the shirataki noodles 
Sauté for about 3 minutes
Then add the Italian herb
Add the creme cheese and the water
Sauté till the creme cheese melts
Season to taste 
Add the salmon, mix and then cover for a few minutes ( less than five minutes)
Taste and adjust the seasoning again
Garnish with parsley or if you have some Parmesan that would be awesome too 

This will served two servings then add some salad or other protein

Thursday, April 3, 2014

Lowcarb pancakes

Here is the basic pancake recipe, you can play around to change the flavors but basically this is my go to pancake recipe

3 tbsp of almond flour ( I used honeyville brand because it's finer than bob red mill)
2 tbsp of vanilla whey protein or chocolate whey protein powder
1 tbsp of melted butter or coconut oil
1/2 tsp of baking powder
1 large beaten egg
1 tbsp of water or any liquid flavoring that you like to use
Pinch of salt

Mix all the dry ingredients first then set aside
Mix all your liquid in a bowl
Slowly add the dry ingredients
Using a whisk, whisk it like crazy so it will create some airiness to your pancake
Rest it for a bit like 1 minute so that the baking powder will activate
Pre heat a pan that's been grease
Cook it in a low-medium heat
I use a pancake pan it helps with the volume but any pan will do
About 2 minutes on each side but just check it we don't want to overcook this pancake especially that is has protein powder. 
Add whatever toppings and sauces that you like ( I like a combo of 1 tbsp of peanut butter, 1 square of dark chocolate and about 2 tbsp of heavy whipping cream warm it or nuke it and mix you can add sweetener too but I just like mine like that) 
Enjoy and serve immediately. 
Il appreciate it if you don't put my recipe in your feed 😊

Friday, March 28, 2014

Egg spinach wrap

2 whole medium size egg
2 tsp of almond flour ( honeyville almond flour are finer, if you are gonna use a different brand sift it first)
1 tsp of ground psyllium husk
1/4 cup of fresh spinach 
1/4 tsp of garlic powder
Pinch of salt
1/2 tsp of baking powder

Method: just mix the dry ingredients first then add everything in a jar and using a handheld blender blitz everything till the spinach is finely chopped.
Cook in a greased skillet with cover in a low heat till it's resemble a wrap 👌 
Cool it down 

This will make one big wrap or 2 small wrap

Wednesday, March 19, 2014

Broccoli tuna fritters

400g of lightly steam broccoli and then put it in the food processor till it's fine but you still know it's broccoli 
150g of shedded mozzarella but you can use any hard cheese that you have like cheddar or Parmesan just use a grater to shred it finely 
3 eggs ( beaten)
2 (4oz) can of tuna (drain)
1/2 cup of almond flour ( I used honeyville brand) 
1 tsp of salt
1 tsp of black pepper
1 tsp of garlic powder
1 tsp of onion powder

Preheat oven to 425F
Steam your broccoli or you can buy those ready steam broccoli for the microwave but don't boil it in water, we don't want to add moisture to this or else your patty will not hold and it will be too watery. Cool it down.
 put the broccoli and cheese in the food processor till it's well combine.
Transfer in a big bowl
Add the egg, tuna and the rest of the ingredients and mix really well. 
I took an ice cream scooper to get even patties
Divide into about 17 pieces and make a ball and gently shape it into patties. As you can see in the picture I used a silicone mat to bake it so it will not stick but a parchment paper will still probably work too or just make sure you grease your pan really well. 
Bake at 425f for 15 minutes in the lowest rack of the oven then flip it and cook for another 10-15 minutes.if it's still sticking it's not ready add about 5 more minutes. 
The bottom part look so beautiful then just flip it and cook the top side for another 10-15 minutes. 

Even patties because of the ice cream scooper
Before baking

Each has
Calories 78
Fat 4.4g (for those doing keto, eat it with mayo)
Carbs 2.2g
Dietary fiber 0.9g
Net carbs 1.3 g
Protein 6.7g
 Adjust according to your own ingredients

Monday, March 17, 2014

Thai nut butter sauce

You can use this raw in salad as dressings, marinate for meat or as a stew sauce and sauce for stir fry.

2 tbsp of peanut butter or almond butter
2 tbsp of water
2 tbsp of rice vinegar or any vinegar of choice
3 tbsp of fresh lime juice
2 tbsp of grated ginger
2 cloves of finely minced garlic 
1 Thai chili
1/4 cup of fresh cilantro
1/4 cup of fresh Thai basil
1 tsp of black pepper
1 tsp of coconut palm sugar or any sweetener of choice
1 tsp of fish sauce 
1/2 tsp of sesame oil
Pink salt to taste

Put in a blender and process it. I put mine in a jar and just used a stick blender to process it. 

Friday, March 14, 2014

Lemon mug cake

This is a variation of my tiramisu mug cake, I just double up the recipe And used the base from that recipe and added lemon zest and lemon juice. This will make 3 mug cakes. You can always half the recipe or microwave it and just store the rest in the fridge. 

2 tbsp of powdered erythritol ( or 2 packets of any sweetener of choice)
1 whole egg
2 tbsp of melted butter ( or coconut oil)
6 tbsp of almond flour ( honeyville brand)
2 tbsp of almond milk ( or any liquid like cream, half and half or water)
4 tbsp of vanilla whey protein powder
1/2 tsp of baking powder.
1 and 1/2 tsp of lemon zest
2 1/2 tbsp of fresh lemon juice
Pinch of salt

Mix all the dry ingredients in a bowl and set aside.
Put the melted butter, egg, liquids, lemon juice and the zest in another bowl and using a wire whisk mix it till it's well combined. I really suggest to use a wire whisk.
Now slowly pour the dry ingredients in your liquids and continue mixing. 
Divide and Pour into your mugs ( 3 mugs)
Set aside for about 1 to 2 minutes so that the baking powder can activate. 
Microwave for 45 seconds ( cooking time will vary depending on your microwave so I suggest check it at 40 seconds)
I top mine with freshly whipped cream and some more lemon zest. 

Friday, February 28, 2014

Dry BBQ rub

I saw this recipe at but I have to modified it and change the sugar to erythritol to make it lowcarb. 

1/2 cup of erythritol or any sweetener of choice
1/2 cup of smoked paprika
1 tbsp of pink salt or sea salt
1 tbsp of chili powder
1 tbsp of ground black pepper
1 tbsp of garlic powder
1 tbsp of onion powder

That's it! Just remember to use a quality product to yield an awesome flavor. Just mix it well and store in a glass jar in your pantry. It's not only for BBQ or grilling You can rub meats and fish then pan fry or bake it, or mix it with sauces. 

Monday, February 24, 2014

Fried coconut buns

It's basically the same recipe for my microwave coconut bun, but since I know some of you don't cook with microwave i cook it in the stove in a pan. And it turns out well except it has a little sliminess of the psyllium compare to the microwave ones. Also if you are going to bake this it will take a lot of time to totally cook the psyllium, about 50-60 minutes in a 350f preheated oven. 

Recipe: 1 tbsp of coconut flour
1 tbsp of psyllium husk ( home ground) 
If you are gonna use the store bought psyllium powder use less about 3/4 tbsp
1 whole egg
1/4 tsp of Italian dried herbs
1/4 tsp of baking powder
Pinch of salt
2 and 1/2 tbsp of water 

For frying: 1 tbsp of unsalted butter

Heat your pan in medium heat 
If you have a pan that is nonstick and have a cover I suggest you use that
just mix everything together really well in a bowl
When it looks like a dough, divide it into 2-3 portion.
Form it into a ball and put it the heated pan
Flatten it using spatula
Fry it without oil, 5 minutes in each side with a cover
Now add the butter, lower your heat and cook for additional 5 minutes in each side with a cover. Now the texture is way different than the microwave version, this one still got a little sliminess fromthe psyllium   where the microwave have none at all. 

Sunday, February 23, 2014

Ketoninja wrap

This recipe originated from my cinnamon roll that I posted last year. Check that one too. Update: Someone pointed out that it's the same as  emmerich wrap so I check it out and it's freaking so identical, except for how she process it, also mine have a less cooking time like 28 minutes difference from my two minutes and the cooking method is so different too, hers is oven and mine is just stove pan. Maybe because this recipe came from the cinnamon roll that's been inspired by emmerich as I stated from my post last year. I been promoting her site in my ig even her books so I will never copy her recipes because I respect her. This is just those weird coincidence but at least the process and the cooking method is so different. My credibility is important to me because that's all I have and unlike other bloggers I don't get anything but just a satisfying feeling  to help my fellow lowcarbers. Im gonna email Emerrich about this but I'm standing in my ground that this is my recipe that's originated from my cinnamon roll that I posted last year 👊  

1/2 cup of coconut flour
3 tbsp of ground psyllium husk
1/4 cup of room temp butter or coconut oil
1/4 tsp of garlic powder
1/4 tsp of salt
1 cup of warm water plus 2 tbsp of warm water


Before you start ready a standard circular plate and a pan that can accommodate the wrap ( it needs to lay flat on the pan) so I suggest look for a plate that will fit in your pan nicely. 
In a deep bowl mix the coconut flour, psyllium, salt, garlic powder. 
Then add the butter and using your hands mix it and press like what you do in a dough
Add the warm water and keep on mixing
When it finally looks like a dough, shape it into a log and divide into four equal portion
Get one of the dough and place it in a silicone mat, then cover it with another mat and start rolling using a rolling pin
( I think a cling wrap will also do this job)
Start rolling to the desire size, I made mine about 8 inches.
Also this dough is very flexible to work with so if you want to add more dough to create your circle just take out from the outer edges put in where you need it and start rolling. Same process as when it rips just get some from the outer edges and just put it where you need it, put the mat back on top and continue rolling from the outside.
I suggest make it thin but not to the point of it getting rip when you are gonna take it out, if it's too thick it will turn into a crunchy crust like thin crust pizza which is not bad either, but we want a wrap
Get a regular circle plate and just trace it out using a blunt butter knife. 
Heat the pan into a medium heat I put mine to 5, the highest setting in my stove is 8 just to give you guys an idea
Gently lift the wrap from the mat and transfer it to the pan
Cook for about 1 minute in each side so it will stay pliable and flexible 
If you overcook it will not be flexible like a regular wrap but you can still use it with so many application 
(I'm thinking thin crust, tortilla chips because it does becomes so crunchy)
Repeat the process in all of the dough. The remnants of the dough you can make into a soft taco shell, same process but get a smaller plates. 

Check out my Instagram feed for the video. Don't forget to @ketoninja #ketoninja #ketoninjawrap when you made my recipe