Egg spinach wrap

Recipe: 

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

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

Method:

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

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.

Recipe: 

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. 

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. 

Recipe: 

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

Method: 

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. 

Dry BBQ rub

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

Recipe: 

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. 

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

Method: 

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. 

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 👊  

Recipe:

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

Method:

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