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.

tiramisu mug cake

recipe: cut it in half to get two servings

1 tbsp eryrithol or any sweetener of choice
1/2 tsp of LC sweet brown ( i got this at netrition.com) it gives a brown sugar flavor without the carbs, you can omit this if you want
1 tbsp of unsalted soften butter
3 tbsp of almond flour (honeyville brand)
2 tbsp of vanilla whey protein powder
1/4 tsp of baking powder
1 tbsp of almond milk
2 tbsp of beaten egg or egg whites

coffee mixture:
1 tbsp of instant coffee
2 tbsp of water

filling:
2 oz creme cheese or if you have mascarpone cheese use it
2 tbsp whipped cream or heavy cream
1 tsp of eyrithol

garnish:
1 tsp unsweetened cocoa powder
1 tsp of unsweetened grated chocolate

method:
i always double this recipe instead of having two ramekin i always get 4, put the other two ramekin with a cling wrap covered in the fridge and use it next time.
if you double your recipe just use 1 whole egg for everything.
first of all my microwave is 700 watts so it takes me exactly one minute every time to get the perfect cakey texture, so i suggest that if your microwave have a higher watts check it at 45 seconds. i always put my batter in a 6 oz ramekin.

mix the sweetener and the soften butter first
then add the rest of the ingredients
mix it well
divide your batter into two ramekins ( if you double the recipe divide it to four ramekins)
wait for about a minute to activate the baking powder
microwave for one minute one ramekin at a time, cool a little before taking it out from the ramekin
while waiting for the cake to cool down put your creme cheese in the microwave for about 30 seconds then mix your cream and sweetener to it, if your using whipped cream cool your creme cheese completely before mixing it together.

assembling of the cake:
you only need two mug cake in this recipe to built your tiramisu
cut each mug cake into two like a sandwich, you will have 4 sponge cake
dip the two sponge cake in your coffee mixture those are the ones going in the middle of your cake if your having a hard time dipping it spoon your coffee mixture and pour it to your cake
then just put a layer of cheese mixture in between of your sponge cake.
sprinkle some unsweetened cocoa on top using a fine mesh and some grated chocolate.

nutritional value: total carbs 4.25g net carbs serves two so 2.12g net carbs each servings
                          adjust your carb count depending on your own ingredients.

lowcarb pita pockets or bun bread or pizza crust

i adapted this recipe from mariahealth.blogspot.com amazing pizza recipe

recipe:
1 1/4 cup of almond flour
1/2 cup of grated cheddar or Parmesan cheese
1/4 cup unflavored protein powder
5 tbsp of ground physillium husk
2 tsp of baking powder
pinch of salt
2 eggs
2/3 cup of boiling water
2 tbsp of olive oil in a small bowl to prevent your hands to be sticky

method:
just mix everything together using electric mixer except for the water then add the boiling water.
it will be soupy at first but just keep on mixing it till your dough thickens.
divide into 8-10 equal servings

for the pita pockets:
divide your dough into 10 small balls
you need 2 large baking sheets with parchment paper
put 5 small dough into each sheets
on top of the dough balls cover it with a cling wrap so the dough will not stick to your rolling pin
flatten to the desired circle size
bake at 373F for 18-20 minutes
then when your ready to use it just cut the circle in half then make a pocket inside
each circle ( 2 pita pockets) has 2.2g net carbs each


for the buns:
divide them in what size you want top with sesame seeds
bake at 375f for 20-25 minutes


for the pizza: add this to your dough 1 tbsp of garlic powder, and 2 tbsp of italian seasoning. if you dont have italian seasoning add  1tsp of oregano, 1 tsp of parsley and 1 tsp of onion powder. then mix up. divide in two two dough. you need two baking sheets with parchment paper then put your dough in it and cover it will cling wrap then roll it. bake at 375 F for 18-20. then put your toppings and baked again till the cheese melts.

faux "fig newton" blueberry flavor

this is truly one of my proudest moment making a lowcarb recipe, we all know how hard to make a lowcarb treats add to that, that this is gluten free and grain free. i hope you will love this as i loved it. and please dont forget to tag me or please give me some sort of credit for this and if your going to adapt this recipe please mention that you adapt this from me. thank you and enjoy!


recipe:
2/3 cup almond flour ( honeyville brand)
1/4 heaping cup of ricotta cheese
1/4 cup vanilla protein powder
2 tbsp of parmesan cheese
2 tbsp of coconut flour
1/2 tsp of xanthan gum
4 tbsp of physillium husk powder
pinch of salt
4 tbsp of erythritol or any sweetener of your choice
1 tsp of baking powder
2 whole eggs
2 tbsp of warm water
2 tbsp of frozen cube into small pieces unsalted butter divide into 2
1/4 cup sliver almonds divide into 2

filling:
 3 oz of creme cheese melted divide into 2
8 tbsp of chia bluberry jam divide into 2 ( see my previous post for the recipe) or any lowcarb sugarfree jam that you like

method:
mix everything except for the butter and sliver almonds, mix everything till your dough thickens
divide your dough into two equal parts
get your 1 tbsp of frozen cube butter and put it in the food processor with one of the dough then blitz till it all mix up
put  one of your dough in a flat surface on top of a cling wrap and then cover the top  again of another cling wrap before rolling your dough, this is important so it will not stick and it will be easy to fold later
making sure that there is plastic cling wrap on top of the dough start rolling
i forgot to measure how long and wide you need to roll but just keep in mind that you need to get six serving in one dough
after you flatten it melt 1.5 oz of creme cheese in the microwave for 30 seconds till it soften .
spread it in the middle like in the picture
spread 4 tbsp of chia jam on top of the creme cheese
now i got fancy with mine so i braided it but i dont think its necessary because i cover it with sliver almonds anyways haha
now first using the bottom plastic wrap as your guide fold  both ends first then fold  both sides
gently press to flatten it a little
transfer to a cookie sheet with a silicone lining or parchment paper be very gentle with it
top with half of the sliver almonds then press it gently to the dough
repeat the process with the other dough
bake at 375F for 20-25 minutes
                           

each dough will yield 6 servings so a total of 12 servings. each one serving has 2.3g net carbs. adjust your carb count according to your own ingredients

chia blueberry jam

recipe:
1 cup frozen wild blueberries
1/2 cup of water
2 tsp of white vinegar ( that's my preservative)
2 tbsp of chia seeds
2 tbsp of erythritol or any sweetener of choice

method:
in a small sauce pan heat your frozen blueberries and water till its thawed
wait till its hot then transfer to a blender and puree it, if your using a fresh berries puree it first before putting in a saucepan.
add the remaining ingredients and bring to a soft boil.
wait for the chia to thickens.
when the sauce thickens cool it down then transfer in a jar.
if your not going to put vinegar i don't think you need to add sweetener.