Recipes

 All of my recipes have no added sugar, are gluten-free (I have coeliac disease so I'm never going to cook with wheat), and have reduced carbohydrate content to decrease an insulin response in your body.  Keep coming back to this page as I continue to add more recipes so you can enjoy your sweet treats without feeling guilty.

 

Low-carb Peanut Butter Cookie

Ingredients
(18 serves approx)
1 cup of 100% peanut butter
2/3 cup of Splenda (or other spoon for spoon sugar alternative)
1 egg
1/2 teaspoon baking powder
1/4 teaspoon salt

Method
Preheat oven to 160 deg Celsius (fan forced) and line two oven trays with baking paper.
Mix all ingredients in a large bowl until thoroughly combined.
Roll tablespoons of mixture into balls and place on trays with enough room to spread. Press down lightly on each one.
Bake until slightly golden for about 12-15 mins. Cool on trays before removing and storing.
Each cookie is about 100 calories with 30% protein and 5% carbs

Coconut Chocolate Mousse with Chia Seeds

Ingredients

450ml coconut cream
2/3 cup raw cacao or cocoa powder (compare sugar content between brands)
2/3 cup chia seeds
4 tablespoons stevia granules (or to taste)

Method
Place all ingredients into a medium-sized bowl and whisk together until combined.
Pour equally between four serving bowls (each serve is about 1/2 a cup).
Chill in the fridge until set.
Serves four

Coconut Flour Red Velvet Cupcakes

 Ingredients
1/2 cup coconut flour
2 Tablespoons cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
4 eggs
2 Tablespoons coconut oil
1/2 cup rice malt syrup (or liquid stevia to reduce carbs)
1 Tablespoon red food colouring

Method
Preheat oven to 160 degrees Celsius, fan forced.
Line 10-12 muffin cups with paper liners.
In a large bowl, whisk together coconut flour, cocoa powder, salt and baking powder.
In a separate bowl, combine eggs, oil, sweetener and food colouring; whisk vigorously until well mixed.
Add wet ingredients to dry ingredients; use electric mixer to combine.
Spoon batter into each prepared muffin cup.
Bake 18 to 22 minutes, or until toothpick inserted in the centre of a cupcake comes out clean.
Let cupcakes cool, then remove from pan and top with icing using a mixture of 200g softened cream cheese, 3/4 cup cream, a little food colouring and powdered stevia.
Alternatively, ice with mock cream made from butter beaten with powdered stevia, food colouring and a little vanilla until light and fluffy.
These cupcakes are not low in calories but they are gluten free and much lower in carbs than traditional cupcakes so will not spike your blood sugar levels.