These might not be the best looking cookies but they are nutritious and delicious. People who have tried them compared the flavour and chewy texture with commercial breakfast biscuits available in the UK. They went one step further as they preferred these as they are less sweet and had more crunch. I’m talking about people who grab a breakfast biscuit on their way out. The recipe is very simple as you put everything in the food processor and blend for a few minutes. I used the smallest ice-cream scoop and it made 14 biscuits. I will definitely be making these again but next time I will be adding some Lily’s sugar free chocolate chips. Try them as you might be surprised.
Prep time: 5 mins | Cook time: 12 mins | Servings: 10
I made this recipe as an extra dessert for a family BBQ. I wanted something light that would go with raspberries for those on Keto. As you can see from the photo, the texture is smooth and light. It’s easy to make as you use a blender which I think improves the smoothness. I finished it off with a sprinkle of nutmeg which is how we like it. The custards keep for several days if covered in the fridge. Try it as it’s delicious.
Prep time: 5 mins | Cook time: 30 mins | Servings: 5 custards
I saw this recipe and decided to try it out at a family lunch. When we have lunch, we tend to lay out a buffet then people can sit at a table outside or in the house depending on the weather. We have an eclectic mix of dishes including a range of salads. For those who eat carbs, we have steamed organic new potatoes. This time the proteins were a side of salmon cooked in foil, thick and meaty bbq short ribs and roast chickens. I thought the broccoli salad would go down like a lead balloon! Not at all as at the end of the meal, the bowl of mixed salad was barely touched and the broccoli salad was all gone. That was a real surprise. In fact, I was hoping to have some as a snack. The recipe disappeared too. My review is that this recipe is delicious, crunchy and loved by all – at least in my family. Tips: make it early and let it marinate in the fridge. It doesn’t need bacon as that would ruin the fresh flavour. Keep the cubes of cheese small. This is a delicious way of eating broccoli. Try it and enjoy.
I like Rocky Road but not the full-of-sugar variety. This recipe has healthy fats from the nuts and 2.5 net carbs per serving. I would recommend using the freeze dried blueberries as they add a sharpness and texture to the Rocky Road. This is an easy recipe. Just take care to melt the chocolate and butter over a pan of hot water slowly and stir continually. I carried on stirring off the heat as the chocolate cooled to room temperature. It took about 5/6 minutes to make once the ingredients were weighed out. Monitor the nuts while you toast them in a dry skillet as you don’t want them to burn. I used a mix of chocolate chips as the Lily’s brand is expensive here. The finished product has great texture and flavour. I’ve tried the finished product on a range of people and they all liked it and didn’t notice the absence of sugar or biscuit (cookie) pieces. This is a successful recipe. It makes 16 servings.
115 g grass-fed butter (I used lactose-free butter)
You can make a batch of the keto marshmallows using this recipe on the website. I bought ready made sugar free mini marshmallows.
Toast the hazelnuts and almonds in a dry skillet or pan over medium/low heat until golden and fragrant, tossing them about every so often (about 5 minutes). Set aside to cool while you prepare the rest.
Line an 8×8″ baking pan with parchment paper, set aside.
Melt the chocolate chips and butter in a water bath, stirring constantly until smooth. Remove from heat and allow to come to room temperature (this is important as you don’t want the marshmallows to melt).
Add the nuts, marshmallows and blueberries (if you choose to use them) into the chocolate and stir to coat. Press rocky road mix onto the prepared baking dish, cover and refrigerate until set.
Slice into 16 pieces, store leftovers in the fridge for about a week and in the freezer for 3 months.
What can you do with one very ripe banana other than throw it away? This recipe provides an alternative which is low-carb and delicious. The recipe is accurate and the cooking time is ok; just keep a watch on the level of browning. It’s not a fudgy brownie, it’s more like a moist cake enhanced by a subtle taste of banana. I’m not keen on fudgey brownies. You get a good portion for 5g net carbs. Chocolate brownies are always rich on their own so I like to add my homemade vanilla ice-cream to give balance. These brownies are a good recipe so try making some. They store well in the fridge in an airtight box for 5 days. I’m moving on researching keto ice creams that don’t need an ice-cream maker as mine keeps cutting out.
Prep time: 10 mins | Cook time: 25 mins |Servings: 16
1/2 cup low carb sugar (or Swerve or Lakanto) (I used Erythritol)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 oz over-ripe banana (one medium) (mine was 4.6oz)
1 teaspoon vanilla
1/4 teaspoon maple extract (I didn’t have any)
1/4 teaspoon banana extract (or almond or chocolate) (I used banana extract)
1/2 teaspoon stevia glycerite (I didn’t use this but it gets good reviews on Amazon )
3 large eggs
1/4 cup full fat coconut milk (I used canned)
1 tablespoon vinegar (I used Apple Cider Vinegar)
Optional Ingredients shown in photo
1/2 cup walnuts
3 tablespoons Lily’s Sugar-free Chocolate Chips or your favorite low sugar chocolate (I used Lily’s)
Preheat the oven to 350F, 177C/157C Fan-assisted
Position the rack in the lower third of the oven. (I have fan-assisted oven so just checked regularly)
Grease a 9 x 9 inch square brownie tin. (I used an oblong tin) Cut a piece of greaseproof paper, so it is wide enough to cover the bottom of the pan, come up the sides and drape over. (Used greaseproof paper but just lined the bottom and greased the tray and it came out easily)
Next, chop the walnuts if using.(Not popular in my house in brownies)
In a bowl, add the dry ingredients, ensure there are no lumps by sifting the ingredients. Whisk the ingredients together until combined. If using, stir in 2/3 of the nuts.
In another bowl, mash the banana with a fork – then add the rest of the wet ingredients, add the eggs one by one and mix in-between each addiction, until well combined.
Add the wet ingredients, to the dry ingredients, mix with a hand mixer until completely incorporated.
Next, spoon the batter evenly around the brownie pan. With the back of the spoon, gently distribute the batters evenly as you can in the pan – it is very thick, & will fill-in as it cooks. Add the rest of the nuts if using and all of the chocolate to the top, barely pressing them into the batter. (It spread well but I dropped spoonfuls into the prepared tin. I added Lily’s chocolate drops but didn’t press them in).
Bake for around 25 minutes. The chocolate banana brownies are ready when the top feels springy, but not soggy and wet, when lightly pressed with a finger.