Butter Cookies #glutenfree #nutfree #lchf

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Olá everyone!
As you can see in the video above, I’m super excited about today’s recipe.

These are the most delicious, and easy to make, butter cookies you have ever had! Not only that, they are a special version: low carb high fat. Fantastic!

Ingredients
  • 2 large eggs
  • 2 tablespoons of coconut sugar (or any sweetener you like)
  • 1 tablespoon of vanilla extract
  • 1/2 cup of coconut flour
  • 140g (3 tablespoons) of melted, unsalted butter

Directions

  1. Mix all ingredients together.
  2. Cover the mixture with some plastic wrap and reserve it for 30 minutes in the fridge.
  3. Preheat oven to 160C (320F).
  4. In an oven-safe pan, make small (cookie) balls using the dough you just removed from the fridge.
  5. Squash them using your hand, so they will have a better cookie shape.
  6. Bake them for 12 minutes. Be careful to not overbake it. 🙂
  7. Let the cookies cool down a bit before serving.
  8. Optional: prepare a fresh coffee and enjoy with your cookies.

Zucchini Gratin #lchf #glutenfree #nutfree #lowcarb

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Hello my friends!
Winter is just around the corner here in Australia, and nothing matches this season better than some, low carb and high fat, comfort food.

This is an easy recipe, and it will make your belly warm and cozy while you enjoy this delicious Zucchini Gratin.

Ingredients
  • 1kg of sliced zucchini (baked for 20 minutes and seasoned with salt, black pepper, and olive oil)
  • 500g of shredded chicken
  • 100g of feta cheese
  • 100g of shredded mozzarella
  • 1 cup of pure cream
Directions
  1. Preheat oven to 160C (320F)
  2. Using an oven-safe pan, prepare some layers with the main ingredients.
    1. Zucchini;
    2. Chicken;
    3. Feta cheese;
    4. Repeat until all ingredients were completely used.
  3. Finish by covering it with the shredded mozzarella and the pure cream.
  4. Bake it for 30 minutes.
  5. Enjoy it!

Chocolate and Hazelnut Hot Cake #lchf #glutenfree

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Hi, my friends,
it’s Toddy here and I must say: change your plans for today and make this recipe. It’s awesome!

I’ve tasted many different desserts so far, but nothing compares to this gorgeous (and easy!) hot cake.
OK, enough talking, let’s prepare it.

Ingredients
  • 50g of dark chocolate (anything between 70% and 90%)
  • 2 tablespoons of sugarless hazelnut butter
  • 1 egg yolk
  • 1 tablespoon of coconut flour
  • 1 whipped egg white
Directions
  1. Preheat oven to 200C (392F)
  2. Place in a large bowl both the dark chocolate and the hazelnut butter.
  3. Melt them using your favourite bain-marie technique (or a microwave).
  4. After that, add the egg yolk and the coconut flour, making sure everything is well mixed.
  5. Beat your egg white in a separate bowl until stiff peaks form.
  6. Add it to your chocolate mixture in two steps. Try to create a light and airy mixture.
  7. Pour the finalised mixture into small greased containers.
  8. Bake it in the oven for 10 minutes.
  9. It’s ready after cooling down for one minute. 🙂

Blueberry Muffins #lchf #glutenfree #dairyfree

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Hello!
It’s Mel here once again bringing you a fantastic recipe.

This time, Handy will prepare one of my favourites: Blueberry Muffins!
And these are not regular muffins! They are low carb, as well gluten and dairy free.

The real challenge is to eat only one after you make an entire recipe. 🙂

Ingredients
Directions
  1. Preheat oven to 160C (320F)
  2. Using a stand mixer, beat the eggs until pale yellow.
  3. Still using the stand mixer, add the following ingredients – in order: coconut oil, coconut sugar, almond meal, salt, psyllium, baking powder, and coconut flour.
  4. Use the mixer until all the ingredients are perfectly combined.
  5. Next, add the blueberries to the dough. (use fresh blueberries for best results)
  6. With appropriate muffing pans, fill them with the mixture you got so far.
  7. Bake them for 30 minutes.
  8. Wait until they cool down before serving.
  9. Enjoy with coffee or tea!

Low Carb Oreo® Cookies #glutenfree #nutfree

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Hello there!
It’s Lu here and today Handy surprised me with an incredible recipe: low carb Oreo® Cookies.

Can you believe that? I can’t stop eating them! 🙂
OK, I will stop for a second and tell you how to make this recipe.

Ingredients
  • Filling
    • 100g of cream cheese (at room temperature)
    • 1 tablespoon of vanilla extract
    • 1 tablespoon of coconut sugar (or any sweetener you like)
  • Cookie
    • 1/2 cup of coconut flour
    • 3 tablespoons of cocoa powder
    • 1 tablespoon of coconut sugar (or any sweetener you like)
    • 1 teaspoon of baking soda
    • a pinch of salt
    • 3 large eggs
    • 2 tablespoons of coconut cream
    • 2 tablespoons of melted coconut oil
Directions
  1. Preheat oven to 250C (482F)
  2. Mix all the filling ingredients together and reserve.
  3. Now for the cookie, in a separate bowl, mix all the dry ingredients (first five).
  4. In another and separate bowl, mix all the wet ingredients (last three)
  5. Put together the two mixtures you have for the cookies, mixing them well.
  6. Cover a baking sheet with parchment paper.
  7. Scoop your dough on it and let things bake for 10 minutes.
  8. After your cookies cool down, assemble it like a sandwich – putting the filling in the middle.
  9. Enjoy it.