PANNA COTTA – (LOW CARB - BASIC)

 from Zandra Pretorius‎Zandra's Low Carb Culinary Delite

 Very light and refreshing and with the variety of essences available, you can have a ball on this one.

500ml fresh cream
125ml milk
7ml gelatine
125ml xylitol
125ml full cream Greek yogurt
5ml essence of your choice
Decorations of your choice (berries etc)

METHOD
Pour cream into a saucepan and add xylitol. Bring to the boil and remove from heat. Soak the gelatine in the cold milk, and add to the hot cream mixture, and whisk until gelatine has dissolved. Add the yogurt and essence of your choice and whisk until it is completely blended in and there are no yogurt lumps. Pour into a pouring jug and then pour the liquid into serving glasses and put in the fridge to set.
Takes about 3 – 4 hours to set, depending on volume in glasses and temperature of fridge.
Serves 5 – 6 people

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Bacon Cheeseburger Quiche

From Linda's low Carb:

We had this last night and it was delicious!


MOONCHILD'S BACON CHEESEBURGER QUICHE
1 pound ground beef
1 small onion, chopped (2 1/2 ounces)
4 slices bacon, chopped
3 eggs
1/2 cup mayonnaise
1/2 cup heavy cream
8 ounces cheddar or Swiss cheese, shredded
1/4 teaspoon garlic powder
Salt and pepper, to taste
Brown the hamburger with the onion and bacon; drain the fat. Season to taste. Spread in a greased pie plate. Whisk all of the remaining ingredients except the cheese. Mix about 1/3 of the cheese into the hamburger mixture and arrange the rest over the meat. Pour the egg mixture over the cheese. Bake at 350º for 35 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.
Makes 6-8 servings
Can be frozen
Per 1/6 Recipe: 549 Calories; 48g Fat; 27g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 412 Calories; 36g Fat; 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

Banting like a Boss: Apple & Cinnamon Muffins

These muffins are moist & with the smell of cinnamon and apples baking makes the house like 'Christmas' time. Too divine.
And...If you are tired of eggs - these guys make a great breakfast snack.

1 small apple
1 tsp xylitol
4 eggs
1/4 cup of melted coconut oil
1 tsp vanilla ess
1/2 cup coconut flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
This part takes the longest...
Peel and cut your apple into small pieces. In a pan add 2 tbsp of water and bring to the boil, add your apple pieces & cook until soft. Add your xylitol and mush with a fork.
When the apple is finished cooking...
In a bowl, add applesauce, eggs, coconut oil, and vanilla ess. Stir to combine.
Then stir in the coconut flour, cinnamon, baking powder, baking soda, and salt.
Fill your muffin tray half way and bake at 190 for 20 mins. Use a toothpick to check if they ready.
This batter makes exactly 12 muffins.
They are yummy just on their own!

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No Flour Dunking biscuits from "Banting like a boss" on facebook

No flour 'Dunking' biscuits:
0.5g of carbs per biscuit!! Now that i have your attention, let me tell you that these little pieces of delight are just delish! I called them dunking biscuits because they just DON'T taste the same if they not dunked in coffee!
1 egg
1 cup almond butter (250g jar)
half a cup of xylitol
1tsp baking powder
caring candies chocolate or dark lindt (optional) * note the 0.5 carbs are based on using caring candies. It may be more with Lindt.

Mix everything together and grate some chocolate in.
Once all smooth and mixed take heaped teaspoon amounts, roll in a ball and press onto baking paper. If you want grate some more chocolate on top and you're done! You should get 20 biscuits out of this batch.
Bake at 180 for around 10 mins.
These biscuits are light in colour so may look like they not baked. When you take them out they will be soft but will harden slightly as they cool.
Enjoy & have a awesome week ahead.

Flourless, Gluten-Free Pizza by Shirley Braden

Flourless, Gluten-Free Pizza

Author: Shirley Braden

 

This flourless pizza is loved by MANY! The crust is made from eggs and cheese. You have to try it to believe it. You will never miss pizza again!

Ingredients

Crust Ingredients

• 4 ounces cream cheese, softened
• 2 eggs
• ¼ cup Parmesan cheese
• ½ tsp pizza seasoning
• 8 ounces (2 cups) mozzarella cheese, shredded

Topping Ingredients

• ⅓ cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
• 4 ounces (1 cup) mozzarella cheese, shredded
• Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)

Instructions

1. Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.
2. For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.
3. Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.
4. Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.
5. Bake at 375 degrees for about 15 - 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.

Banting Banana Bread by Marcia Chemaly Mattushek (facebook)

100g butter
50g zylitol
50g macadamia oil
5ml vanilla
4 eggs
2 bananas, mashed
160g almond flour
100g coconut flour
5ml baking powder
5ml bicarbonate of soda
50ml boiling water.
Cream together butter, zylitol and maca oil.
Add the eggs and vanilla and mix well.
Throw in banana, flours and baking powder. Mix bicarbonate into boiling water and add at the end. Adjust amount of water but it mustn't be too runny.
Bake @ 170 for 50 minutes.

MICROWAVE LAVA CAKE from Linda's Low carb Menu's

1 tablespoon butter
1/4 teaspoon vanilla
1 tablespoon heavy cream
1 egg
2 tablespoons cocoa
1 tablespoon Truvia "powdered sugar" (10 grams) *
Pinch salt
1 square Lindt 70% cacao chocolate, broken into two pieces
Put the butter in a 2-cup glass measuring cup; cover with plastic wrap. Poke a couple small holes in the plastic with a toothpick. Microwave about 20 seconds to melt the butter. Whisk in the vanilla, cream and egg until well blended. Add the cocoa, Truvia and salt; whisk until smooth. Cover with plastic wrap and microwave on HIGH about 30-40 seconds or just until it is slightly set. Remove from the microwave and cut a small "X" in the top of the cake with a sharp paring knife. Insert the chocolate pieces, one on top of the other, so that they don't show too much from the top. Cover again and microwave another 30 seconds or so or until the cake is fully set. Invert the cake onto a dessert plate and let it cool briefly before eating. It will be extremely hot otherwise. Some of the chocolate oozed out of the bottom of mine so I just spread it around like icing.
* You'll need approximately 1 teaspoon of spoonable Truvia powder to equal a tablespoon powdered. See my Truvia tips for more information about making Truvia powdered sugar and how to measure it.
Makes 1 serving
Per Serving with 70% Lindt: 314 Calories; 28g Fat; 10g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs

This is really more like a pudding than a cake but it's quite nice and chocolaty. Be sure to eat it while it's still warm for the best "lava" effect but not so hot that you burn your mouth. You can substitute about 4-5 teaspoons of granular Splenda for the Truvia but it will make the chocolate taste very bitter and will increase the carb count (unless you use liquid Splenda). I might try inserting 2 squares of chocolate next time for more lava. I think that the cake could have been a little sweeter so I might try using 4 teaspoons of Truvia powdered sugar the next time or about 13-14 grams by weight. Click the photo to see a close-up.
NOTE: I noticed that Lindt has changed the formula for the 70% chocolate and it now has a slightly higher carb count than before. If you don't mind very bitter chocolate, you can save a couple carbs by using the Lindt 85% cacao instead. They haven't changed the carb count on that one. Here are the counts for the cake made with the darker chocolate:
Per Serving 85% Lindt: 304 Calories; 28g Fat; 10g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs