A no-nuts Chocolate Brownie

---

Ingredients:

• 2 ½ Cups almond flour, (or 1 cup coconut flour)
• 1 ½ teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon Baking soda
• ½ teaspoon cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon kosher salt
• ½ Cup sugar free brown sweetener
• 3 Large Eggs, beaten, (4 if using coconut flour)
• 8 Ounces Fat Free Greek Yogurt
• 2 teaspoons Vanilla Extract

Equipment:

• Standard muffin tray ( 12 x 100ml cups)
• 4 tablespoon cookie scoop (60ml)

Instructions:

1. Preheat the oven to 400F
2. Line a 12 cup muffin pan with liners and spray the inside of the liners with cooking spray.
3. In a large mixing bowl, combine the almond flour, baking soda, salt, spices, and sweetener.
4. Stir in the beaten eggs, greek yogurt and vanilla extract and mix until all ingredients are combined equally.
5. Scoop gingerbread batter into the muffin cups evenly using a scoop or spoon.
6. Place into already preheated oven for 20 minutes or until toothpick comes out clean.

A no-nuts Chocolate Brownie

---

Ingredients:

• 100g 85% dark chocolate
• 80g butter
• 60g double cream
• 4 large eggs
• 25g coconut flour
• 30g sweetener (truvia/natvia/purevia)
• 1tsp baking powder
• 1tsp vanilla extract
• 20g cocoa powder

Instructions: 

1. Preheat oven to 180C
2. Melt chocolate and butter together over boiling water in medium sized bowl
3. Add cream and mix to combine
4. Add remaining ingredients, mix well
5. Pour into lined brownie tray – use parchment paper up all edges
6. Bake 10-15 minutes – less time will make gooey brownies – the top should just be firm to the touch
7. Allow to cool, and then cut into 16 squares
8. Keep in fridge or freeze – will keep in fridge 4 days (but who are we trying to kid – they’ll be gone in an hour!)

These are simple to make, no bake keto fudges – there are three different types here, and they’re all delicious!

Nutrition: Carbs: very low carb content

---

Ingredients:

• Sugar Free Peanut Butter – 250g
• Coconut Oil – 75g
• Butter – 85g
• Erythritol 85g (blended to a fine powder creates less gritty results)
• Cacao nibs x 20 (optional)

Ingredients: Protein Powder version

• Sugar Free Peanut Butter – 250g
• Coconut Oil – 75g
• Butter – 85g
• Flavoured sugar free whey protein powder – 60g

Equipment

Weighing scales, mixing bowl, foil lined deep-ish baking tray or similar

Instructions: 

1. Mix peanut butter, coconut oil and butter together and melt in microwave
2. Add dry ingredients and mix well
3. Push mixture into a suitable baking tray, lined with foil
4. Put in the fridge for 1/2 hour and cut into squares

 

I make these biscuits very thin and crunchy and eat them with butter or cheese or even with a very thin layer of chilli jam. You can make them thicker and either way you can crumble them up and use them as a crunchy topping when required. Leave them in the oven for an extra few minutes and they become quite “nutty”. However you use them, they taste good and are available for an emergency nibble particularly if you are becoming accustomed to the low carb diet.

Nutrition: Makes 60 thin biscuits | Carbs: Approx 1g per biscuit

---

Ingredients:

• 4 large free-range egg whites
• 150g freshly ground flaxseed
• 150g ground almonds
• 15g baking powder
• Pinch of salt.

Equipment

Weighing scales, mixing bowls, an electric mixer, or hand mixer, rolling pin, parchment paper, three baking sheets (if you don’t have three, cook the biscuits in batches)

Instructions:

1. Put the baking powder in a bowl and whisk it to remove any lumps
2. Add the ground almonds, salt and mix them together.
3. Weigh the flaxseed into a separate bowl and as you grind it, add it to the first bowl. (I grind a third of the flaxseed each time).
4. Preheat your oven to about 170 centigrade, a bit less with a fan oven. You will need three shelves. I “borrow” one from the grill oven.
5. Either by hand or and electric mixer beat the egg whites to stiff peaks
6. Fold the dry ingredients into the eggs and mix gently. If your eggs were large and the mixture is damp, add sufficient more ground almonds until it is nearly dry and only just sticks to your fingers.
7. Take a third of the mix and roll it out between two sheets of parchment paper and then using a knife cut it into pieces
8. Put them on a baking sheet and repeat until all the mixture is used up.

Notes on ingredients:

You can buy almond flour or ground almonds at any health food shop and some supermarkets.

Buy whole flaxseeds and grind them in a coffee or spice grinder if you can.

This makes a really tasty springy loaf, very hard to distinguish from wholemeal bread – and as it is yeasted, it’s got that lovely freshly baked bread smell!

Nutrition: Makes 18 slices | Carbs: Approx 2g per slice

---

Ingredients:

Dry ingredients

• 1/2 cup Oat Fibre*
• 2/3 cup Flaxseed Meal
• 1.25 cups of Vital Wheat Gluten*
• 1 teaspoon salt
• 2 tablespoons sweetener (I use stevia/erythritol mix)
• 1/2 teaspoon Xanthan Gum
• 1 teaspoon Instant Yeast

Wet ingredients:

• 1 cup Warm Water
• 1 teaspoon Honey
• 2 Eggs, lightly beaten
• 2 tablespoons melted Butter

Instructions:

1. Mix the wet ingredients, and add to the breadmaker
2. Mix the dry ingredients, making sure you’ve broken up all the oat fibre clumps if there are any
3. Add dry ingredients to breadmaker, on top of wet
4. Put breadmaker on for a standard 750g loaf

Notes on ingredients:

The Oat Fibre is JUST the fibre from oats, so has zero carbs, but be careful NOT to use standard oat flour, which has lots of carbs.
Vital Wheat Gluten is just the gluten protein from the wheat, which is fairly low in carbs

Both of the above products are available on Amazon in the UK.