Microwave coconut pizza crust

Recipe:

1 tbsp of coconut flour.
1 tbsp of ground psyllium husk.

1 egg

1/4 tsp of dried Italian herb seasoning.
1/4 tsp of baking powder.
2 1/2 tbsp of water.

Pinch of salt

Garlic powder ( sprinkles it in top before microwave) 

Toppings and sauce of your choice 

Method:

mix everything together using a wire whisk. It will be a really thick batter. Transfer in a grease microwave plate. Using a spoon or spatula spread it and shape like a slice of pizza. Make sure it's not to thin or it won't hold your toppings. Microwave for 1:30 to 2:30 minutes depending on your microwave. Transfer in a heated pan put all the toppings and cover, cook in a medium heat or till the cheese melts. I used the oven to melt the cheese just broil it. Or if youre ok with microwave then microwave everything to melt the cheese. Enjoy! Please don't put my recipe in your feed just direct them here. Thank you so much. 

Microwave coconut buns

Recipe:

1 tbsp of coconut flour.

1 tbsp of home grind psyllium husk.

( if you are going to use a store bought powder psyllium use about 3/4 tbsp).

1 medium size whole egg.

2 1/2 tbsp of water

1/4 tsp of Italian dried herb seasoning

1/4 tsp of baking powder.

Pinch of salt.

Method:

just mix everything using a wire whisk. It will be a really thick batter. Put it in a grease microwave bowl and with the used of a spoon flatten it or tap your bowl so it will be even in the bottom. Microwave for 1:30 minutes to 2:30 minutes. Let it cool and cut in half. I like toasting it in the pan before serving but it's really good as is. Don't forget to tag me @ketoninja and #ketoninja so I can see it 

   

            

Coconut bark

recipe: 1/2 cup of unsweetened coconut flakes

            3 tbsp of coconut butter

            2 tbsp of coconut oil

            4 tbsp of coconut flour

           

method: in a pan toast your coconut flakes in a low heat till its golden. divide into two servings and set aside               (1/4 cup each) turn off the stove.

            in the same pan with just the residue of heat from toasting the unsweetened coconut flakes put the              coconut oil, coconut butter, coconut flour and 1/4 cup roasted coconut flakes. mix well until well                    combine.

            put the mixture in loaf pan that's been line with a parchment paper or cling wrap

            sprinkles the remaining 1/4 cup of toasted coconut on top

            cover and put in the fridge till its harden

            cut into 8 squares and store in a seal container in the fridge

Black bottom cupcake

Recipe:

1 (8 ounce) creme cheese room temp
1 egg
2 tbsp powder erythritol or any granulated sweetener of choice
1/4 tsp salt
1 1/2 cup of almond flour
2 tbsp of coconut flour
3/4 cup of erythritol ( or 1/2 cup of any granulated sweetener of choice, erythritol is less sweet than any sugar substitute)
1/4 cup of unsweetened cocoa powder
1 tsp baking soda
1/2 tsp of salt
1 cup of freshly brewed coffee ( totally cool it down) or water
1 tbsp of melted butter
1 tbsp of vinegar ( i used white distilled)
1 tsp of vanilla extract


method:

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
2. In a medium bowl, beat the cream cheese, egg, 2 tbsp of erythritol and 1/4  teaspoon salt until light and fluffy. it will be a bit runny.
3. In a large bowl, mix together the almond and coconut flour, 3/4 cup erythritol, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the brewed coffee, butter, vinegar and vanilla. Stir together until well blended and wait till it thickens a bit. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
4. Bake in preheated oven for 28 to 30 minutes.
5. this makes 12 standard muffin cups 
6. let it rest and put in a container and refrigerate. best eaten the next day.

inspired black bottom cupcake  

Quiche

I like my quiche cheesy and meaty.                                                                                                            Recipe: 5 whole eggs.                                                                                                                                 1 1/2 cup of finely shredded cheese.                                                                                                            1 cup of Italian shredded blend cheese.                                                                                                   1/2 cup of chopped strips of ham ( I used Oscar Meyer select, no gluten and no preservative).                       2 cups of chopped fresh spinach.                                                                                                            1/2 of an onion ( diced).                                                                                                                          1/4 cup of sweet peppers or red bell peppers.                                                                                         1/4 tsp of salt.                                                                                                                                          1/4 tsp of ground black pepper.                                                                                                               1/4 tsp of garlic powder                                                                                                                              1 cloves of fresh garlic ( minced into fine).                                                                                                   2 slices of bacon for the toppings.                                                                                                          Method:      Normally I just trow everything together but I want to pre cooked the other ingredients to give it more flavor. So take time to add some extra love in it. Fry your bacon, while you are cooking the bacon diced and prep all your ingredients. When Your bacon is cook take it out the pan and set aside, now in the same pan where you cook your bacon add the onions, sweet peppers, ham and the fresh garlic sauté it till the onions soften. Set aside and let it cool down. Now preheat your oven to 350f. In a big bowl put your eggs and whisk, then add the cheese and the rest of the ingredients. Mix really well. I used a silicone mold but if you don't have it, grease your muffin pan. Then fill the mold halfway. Mix the mixture gently before putting it in the mold to ensure even distribution of ingredients. Chopped the bacon and divide it for 12 and put it on top before baking it. Bake for 18-20 minutes. Enjoy.

Salvadoran breakfast cake

Think of a lighter pound cake with cheese flavor.. That is what this goodness is!                                            Here's the recipe:                                                                                                                                     1/2 cup of softened unsalted butter.                                                                                                           1/2 cup of powdered erythritol or any sweetener of choice.                                                                       1/4 tsp of liquid stevia.                                                                                                                                3 eggs.                                                                                                                                                      1/2 cup of sour cream.                                                                                                                                 1 cup of almond flour ( honeyville brand).                                                                                                 1/4 cup and 2 tbsp of freshly grated Parmesan cheese                                                                                   1 tsp baking powder.                                                                                                                              
  Mix all the dry ingredients first then set aside. Preheat your oven to 350f. In a large bowl put your erythritol, stevia and butter. Using electric mixer, cream your butter. Then one at a time add the eggs then your sour cream and mix till everything is well incorporated. Add your dry ingredients and continue mixing for about 2 minutes in high speed. Line your muffin tin, or you can use silicone. Fill the muffin cups halfway. This will make 12 cupcakes. Bake for 30 minutes in a 350f oven. cool down and store in a container and refrigerate.  it is best accompanied with a sweet lowcarb or sugarfree jam to balance out the cheese.   This is a savory cupcakes  sweet, it might taste a little salty while it's still hot but it will be completely gone once it cools down. I like putting some jam on top it will tie everything together. also this is easy to eat in the morning rush with a cup of coffee.      

         

cinnamon rolls

here is the recipe for my cinnamon roll :) it was as previously stated was inspired by the amazing mariahealth blog i learn how to used psyllium husk because of her.. and when i made my first breakthrough and i made a lowcarb gnocchi i send my link for my blog so she can see it  and she replies with  a simple thank you but it means so much to me that i showed her how she inspires me.

recipe for the dough:
1/2 cup coconut flour
1/4 cup almond flour
4 tbsp of ground psyllium husk
4 eggs
1/2 tbsp of baking powder
1 tsp of salt
15 drops of liquid stevia or 1 tsp of liquid stevia or 1/4 cup of any sweetener of choice
1 cup boiling water

filling:
1/4 cup of butter ( melted)
1 tbsp of cocoa powder
1/2 cup of erythritol or 1/2 of any sweetener
4-5 tbsp of cinnamon roll

toppings:
coconut manna ( for dairy free option) or creme cheese

mix all your dry ingredients first then add the eggs and the boiling water. it will be soupy but just keep on mixing till you get a dough like consistency.
put your dough on top of a cling plastic wrap in a flat surface then cover it with another cling wrap then using a rolling pin gently roll it out.
this will yield 8 servings so keep that in mind when you are rolling it as a guide how big it needs to be rolled out.
then mix your butter and cocoa powder for the filling and spread it using a pastry brush on top of the flatten dough leaving a little space on both ends.
then add  and sprinkle your erythritol or any sweetener of choice
gently roll it using the help of the cling plastic wrap to create a cinnamon roll shape
cut it into eight servings
i find it easy to bake it inside the muffin silicone pan because it helps with the shape but any pan would work as long as you put parchment paper or a silicone mat first.
bake at 350f for 40 minutes
top it with coconut manna or creme cheese