low carb bread rolls

Lovely bread rolls, perfect with a burger!

Nutrition: Makes 6 rolls | Carbs: Approx 2g per roll


  • 1⁄3 cup (1¾ oz.) ground psyllium husk powder
  • 1¼ cups (5 oz.) almond flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 1 cup water
  • 2 tsp cider vinegar
  • 3 egg whites
  • 2 tbsp sesame seeds (optional)


  1. Preheat the oven to 350°F (175°C).
  2. Mix the dry ingredients in a large bowl. Bring the water to a boil.
  3. Add vinegar and egg whites to the dry ingredients, and combine well. Add boiling water, while beating with a hand mixer for about 30 seconds. Don’t over mix the dough, the consistency should resemble Play-Doh.
  4. Moisten hands with a little olive oil and shape dough into 6 separate rolls. Place on a greased baking sheet. Top with optional sesame seeds.

Notes on ingredients:

Source: https://www.dietdoctor.com/recipes/the-Keto-Bread

Low Carb Bread

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


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


  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.


Nutrition: Makes 16 | Carbs: Approx 10g per brownie


  • 60g pitted dates finely chopped
  • 60g coconut oil (or softened butter) + extra to grease
  • 3 eggs
  • 100g ground almonds
  • 1 pear quartered & cored, skin on
  • 140g dark chocolate (70% cocoa solids)
  • 25g Brazil nuts, chopped
  • Pinch of salt


  1. Preheat the oven to 180oC & grease a 20cm square cake tin.
  2. Put the dates in a small saucepan with a splash of water. cover and gently simmer for 3-5 minutes or until they soften.
  3. allow them to cool, then blend them with the coconut oil in a food processor or with a hand blender.
  4. Transfer the mixture to a large bowl and add the eggs, then the ground almonds, and beat until everything is incorporated.
  5. Dice the pear into 1/2cm squares and stir it into the mixture too, along with the Brazil nuts.
  6. Melt the dark chocolate in a heatproof bowl set over, but not touching, a pan of steaming water (or microwave it on a medium heat for 1-2 mins).
  7. Allow it to cool a bit before stirring it into the brownie mixture.
  8. Pour the mixture into the tin and bake it for 15-20 mins, or until a knife comes out clean.

Serving suggestion:

Delicious with a dollop of creme fraiche.

You will need kebab skewers. If using wooden skewers, soak in water for 30 mins first to prevent them burning

Nutrition: Makes 4 | Carbs: Approx 1-2g per portion


  • Juice of ½ lemon
  • 450g good quality lamb mince
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch of fresh coriander leaves (washed and chopped)
  • 2 cloves of garlic crushed (or equivalent garlic paste)
  • 2 red chillies deseeded and chopped (or equivalent chilli paste)
  • ½ tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 2 tsp fresh grated ginger (or equivalent ginger paste)
  • 1 tsp sea salt
  • ½ tsp ground black pepper


  1. Mix lemon juice with mince in a large bowl
  2. Blend the remaining ingredients (except the fresh coriander) to a paste in a food processor. If using garlic, chilli and ginger paste you can mix with a spoon)
  3. Stir the paste and the fresh coriander into the mince and divide the mixture into four
  4. With wet hands form the mixture into sausage shapes around skewers, pressing gently all round until a firm shape is formed
  5. Brush each kebab with a little olive oil and grill under a medium heat for 5 minutes on each side or until browned and cooked through. Can also be cooked on BBQ.

Serving suggestion:
Greek salad, yoghurt and cucumber dip, ‘fathead pizza dough’ flatbread

Fathead pizza is a delicious addition to your low carb high fat diet. The finished fathead pizza looks and tastes just like it’s high carb cousin, but with few carbs and fantastic taste this is a treat that you’re going to want to keep as part of your low carb eating plan.

Image: Fat Head Pizza with Chicken, mushrooms, basil and cheddar cheese

Nutrition: 24g carbohydrate in the recipe – makes six portions |  =4g carbohydrate per portion (not including your toppings)



  • 360ml pre-grated mozzarella cheese
  • 100g almond flour
  • 2 tbsp cream cheese
  • 1 tsp white wine vinegar
  • 1 egg
  • ½ tsp salt
  • Extra virgin olive oil


  1. Preheat the oven to 200°C.
  2. Gently heat mozzarella and cream cheese in a small, non-stick pan on medium heat or place in a glass bowl in the microwave for 30 – 60 seconds
  3. Beat mixture until they melt together
  4. Add the other ingredients and mix well
  5. Coat dough with a little olive oil to help it come out of the bowl cleanly, tip out of bowl and flatten between 2 sheets of parchment paper using a rolling pin to your desired thickness.
  6. Remove top parchment sheet and prick dough with a fork all over
  7. Optional: sprinkle with dried herbs, spread with garlic paste
  8. Bake in the oven for 10–12 minutes until golden brown
  9. Once removed from the oven you can and add toppings of choice (e.g. tomato paste, cheese, tuna, chicken, sautéed onions, soften bell peppers etc.) before re-baking until topping is heated through/additional cheese has melted (5-8 mins).

Lasagna with just 5 ingredients? No way! Yes way. Warning: You may start questioning if lasagna ever had pasta in it in the first place.

Nutrition: 573 calories per serving | Makes 4 servings | 146 grams of fat | 133 grams of protein | 15 grams of net carbs

Prep Time: 30 mins | Cook Time: 4o mins


  • 1 lb. ground beef
  • 1 cup marinara sauce
  • 1 large zucchini
  • 10 oz. ricotta cheese
  • 4 oz shredded mozzarella


  1. Preheat oven to 350°F. Peel the zucchini into strips using a vegetable peeler and set aside the cores. Salt the strips and let them sit for 15 minutes. After that, gently squeeze out the excess water using a clean kitchen towel.
  2. Brown the ground beef in an oiled frying pan. Add marinara and season well with salt and pepper.
  3. Layer into a 9×9″ casserole dish: meat, cover with zucchini strips, ricotta, meat, cover with zucchini strips, ricotta, mozzarella.
  4. Cover with foil and bake for 30 minutes. Then, broil uncovered for 2-3 minutes to caramelize the top.

Cobb salads are a safe, low-carb option in restaurants, but who needs a restaurant to enjoy it? Make your own super fitting lunch and enjoy!

Nutrition: 400 calories per serving | 36 grams of fat | 113 grams of protein | 3 grams of net carbs | Makes 2 servings

Prep Time: 10 mins | Cook Time: 5 mins


  • 4 strips bacon, chopped
  • 2 handfuls baby spinach
  • 2 large eggs, hard boiled
  • 1 small avocado
  • 3 tbsp. ranch dressing


  1. Fry the chopped bacon in a pan on medium heat until you have crispy bite-sized pieces.
  2. In the meantime, make a bed of baby spinach in two bowls.
  3. Chop the eggs and avocado and divide them evenly into each bowl on top of the bed of baby spinach.
  4. Add the fried bacon bits to each salad.
  5. Top each salad with ranch dressing and serve!

Not your ordinary pancakes! These bacon pancakes are savory, salty and hearty — perfect for a super filling and unexpected breakfast.

Nutrition: 420 calories per serving | Makes 2 servings | 132 grams of fat | 125 grams of protein | 14 grams of net carbs

Prep Time: 10 mins | Cook Time: 10 mins


  • 4 oz. cream cheese
  • 4 large eggs
  • 1/2 tsp. baking powder
  • 6 strips bacon
  • 2 stalks green onion, chopped


  1. Cook the bacon until desired crispiness, then chop it into bits.
  2. Add cream cheese, eggs and baking powder into a small blender and blend until smooth.
  3. Add the bacon bits and chopped green onion and stir them in.
  4. Pour the batter onto a pan or griddle on medium heat and cook until bubbles start to form at the surface, about 3-5 minutes.
  5. Flip and cook for another minute. Serve with a sprinkle of green onion and enjoy!

Zesty and creamy! Hollancalse sauce pairs perfectly with the flavor and texture of salmon. Easier to make than you think!

Nutrition: 415 calories per serving | Makes 2 servings | 28 grams of fat | 37 grams of protein | 3 grams of net carbs

Prep Time: 15 mins | Cook Time: 12 mins


  • 2 x 6-oz. salmon fillets
  • 1 large egg yolk
  • 1 tbsp. lemon juice
  • 2 tbsp. unsalted butter, cubed
  • 1 large zucchini


  1. Pan fry the salmon fillets for 5 minutes on each side. Set them aside after cooking.
  2. Whisk the egg yolk in a double boiler until pale yellow. Add lemon juice and whisk until thickened.
  3. Add a tablespoon of butter at a time until each is incorporated into the sauce. Add a teaspoon of water if the sauce becomes too thick.
  4. Spiralize the zucchini into zoodles using a vegetable spiralizer. Fry the zoodles in a lightly oiled pan for no longer than 2 minutes, tossing continuously.
  5. Serve everything together and enjoy!

This popular appetizer turned low-carb is surprisingly filling! Lots of healthy fats from avocado and cheddar cheese make this a delicious lunch.

Nutrition: 420 calories per serving | Makes 1 serving | 35 grams of fat | 116 grams of protein |  15 grams of net carbs

Prep Time: 5 mins | Cook Time: 12 mins


  • 2 oz. cheddar cheese, shredded
  • 1 avocado
  • 1/2 roma tomato, diced
  • 1 tbsp. white onion, diced
  • 1 tbsp. lime juice


  1. Add the shredded cheddar in a thin layer to a pan on medium heat Let it melt and caramelize until golden all around, about 10 minutes. When it has solidified and browned a bit, flip it and cook for another 2 minutes.
  2. Mash together the avocado, tomato, onion and lime juice. Season with salt and pepper.
  3. Serve together and enjoy!