Another brilliant variation of my super popular
low carb pie recipe: Ham and Cheese pie.
Again, super yummy and super easy to make; filling this time is basically diced ham, cheese, and oregano!
You can watch the video above to learn how to make it, step-by-step, or simply follow the directions below.
Easy peasy! Ingredients
4 medium eggs
1 cup (260g) of tahini (or almond butter)
1 teaspoon of salt
1 teaspoon of baking powder 2 cups (340 grams) of ham, diced
1 tablespoon of dried oregano
2 cups (340 grams) of mozzarella cheese, diced
In a bowl mix together eggs, tahini, salt, and baking powder.
Line a parchment paper on a cake tin and pour half of this batter in. I’m using a 24 cm square tin.
Then make a layer of ham, followed by mozzarella cheese, finishing with a layer of the remaining batter.
In a preheated oven to 160°C (320°F), bake it for 50 minutes or until golden brown. ⏰ IT’S DONE! 🎉
Would like to see more
recipes? low carb pie
I have an entire collection of ideas and recipes especially created for you! 🙂
Ah, as you may have noticed, I used tahini for the main recipe, which gives you a nut-free result.
If you’re OK with nuts, you can also use almond butter. 🙂
Who doesn’t like the convenience of a flourless recipe?
Even more, if this cake is a healthy option right?
Flourless Chocolate and Banana Bread recipe is ridiculously simple and still incredibly delicious.
Actually, I would suggest you watching yourself once this beauty is ready … otherwise, the whole cake can end up in your tummy in the blink of an eye. 🤣
Another quick note, I used tahini for a nut-free version, but this cake is equally delicious made with almond or peanut butter!
1 and 1/4 cups (324 grams) of tahini (or almond butter)
3 large eggs, at room temperature
2 medium (260 grams or 1 cup) ripe bananas, sliced and mashed
6 tablespoons (48 grams) of cocoa powder
1 and ½ teaspoons of baking powder
A pinch of salt Directions
Add tahini, eggs, bananas, cocoa powder, baking powder, and salt to a blender and pulse until smooth and creamy.
Grease a cake pan with coconut oil and cover it with a baking sheet. I used a 20cm loaf pan here.
Now, add in the batter to the pan.
In a preheated oven to 180°C (350°F), bake it for 45 minutes. ⏰
Depending on your oven, it might take more or less to be ready.
The right moment is when a toothpick inserted in the centre of the bread comes out clean. IT’S DONE! 🎉
Peanut Butter Cookies are a great option for a snack, kids lunch box, or even an on-the-run breakfast.
Can’t deal specifically with peanuts? This recipe works perfectly with any other nut butter.
I’ve tried with almond and cashew nut butter (the latter is dangerously delicious though, lol).
Another cool thing about this
recipe is that you can easily spread the dough with a rolling pin and use your cookie cutters! healthy cookie Ingredients
1/2 cup (130 grams) of sugar free peanut butter (or almond butter)
1/4 cup (35 grams) of coconut flour
1 tablespoon of coconut sugar
1 teaspoon of ground ginger
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1/2 teaspoon of baking soda
1 tablespoon of apple cider vinegar
A pinch of salt Directions
Add all ingredients into a large bowl and gently work them together using your hands until you have a nice ball of dough.
This dough is very easy to work with, you can either roll it out, finishing cookie cutters or just shape them into balls like I did here.
Place cookies on a baking tray covered with parchment paper.
Preheat oven to 180°C (356°F) and bake them for 25 minutes. ⏰
Let them cool down completely before removing from the tray. It’s DONE! 🎉
Now enjoy your peanut butter cookies!
Tip: For a lower carb version, replace coconut sugar with an artificial sweetener of your choice.
Banana bread has a special place in my heart.
Why? Well, it’s simple, it’s not every day that you find something that is the perfect combination of bread and cake, right?
I ❤ it toasted and served with butter on a lazy Sunday morning.
This time I decided to level it up by adding walnuts and dark chocolate chips.
Boy, that was heaven! You gotta try this banana bread with chocolate chips yourself! 😜 Ingredients
⅔ cup (80 grams) of sesame seeds
6 medium eggs
½ cup (85 grams) of coconut oil, melted
1 tablespoon of honey (or any sweetener you like)
2 tablespoons of vanilla extract
⅓ cup (40 grams) coconut flour
1 teaspoon of psyllium husks
1 tablespoon of cinnamon
2 teaspoons of baking powder
A pinch of salt
2 medium (300 grams or 1 cup) overripe bananas, chopped
½ cup (55 grams) of 85% dark chocolate, chopped
½ cup (85 grams) of walnuts, chopped Directions
In a food processor add the sesame seeds and process for 4 minutes. ⏰
Then, add eggs, coconut oil, honey, vanilla extract and mix them for more 5 minutes. ⏰
Next, add the coconut flour, baking powder, psyllium husks, cinnamon, and salt.
Mix just enough to incorporate all ingredients.
Finally, add bananas, chocolate chips, walnuts, and stir gently using a spoon. Grease a cake pan with coconut oil and cover it with a baking sheet. We used a 20cm loaf pan here.
Then, add in the batter. In a preheated oven to 180°C (356°F), bake it for 45 minutes. ⏰
You’ll also know when it’s ready if you can do the toothpick test on it:
Insert a toothpick into the centre of the cake and it should come out clean. IT’S DONE! 🎉
Enjoy your banana bread with chocolate chips!
Tip: trying to reduce your daily intake of carbs?
You can make a version that is even lower in carbs by replacing honey with an artificial sweetener of your choice.
Looking for another cakes recipes? Just check my
healthy cakes page full of yummy options!
low carb pie recipe is my favourite; So easy to make!
I’ve been using the same batter and just creating a different filling to bring some variety to the table. Definitely a winner!
So for today’s video I created a delicious
chicken and cream cheese pie.
With a super creamy and tasty filling. Yum, Yum, Yum! Ingredients
4 medium eggs
1 cup (260 grams) of tahini (or almond butter)
1 teaspoon of salt
1 teaspoon of baking powder
500 grams of chicken breasts, shredded
½ medium (55 grams) onion, chopped
1 tablespoon of olive oil
1 tablespoon of mince garlic
1 tablespoon of grounded cumin
3 tablespoons of fresh parsley, chopped
1 cup (250 grams) of cream cheese
Salt and black pepper to taste Directions
Add olive oil, onion, and garlic into a fry pan and cook it until tender. ⏰
Then add, chicken breast, cumin, parsley, cream cheese. Season with salt and black pepper to taste and let it cook for more 5 minutes. Reserve. ⏰
Next, in a bowl mix together eggs, tahini, salt, and baking powder.
Line a parchment paper on a cake tin and pour half of this batter in. I’m using a 24 cm square tin. Then make a layer of that chicken filling, followed by a final layer of the remaining batter.
Preheat oven to 180°C (356°F) and bake it for 50 minutes or until golden brown. ⏰ IT’S DONE! 🎉
Enjoy your chicken and cream cheese pie!
Not a huge fan of chicken?
No worries! Check the variations and ideas I created using this same batter! low carb pie