Low Carb Peanut Butter Bread

I was chatting with one of the members of the Ketogenic Diet Open Discussion Facebook group  a few days ago and we started talking about foods we missed. Somehow peanut Butter and bread popped into the conversation. I have made this recipe before Perfect Peanut Butter Bread  and decided I wanted to make something similar for my blog. I think it is quite tasty! I hope you enjoy my version.

Low Carb Peanut Butter Bread

Recipe

1/2 Cup Almond Flour

1/2 Cup Whey Isolate Powder

1 Tablespoon Baking Powder

3/4 Cup peanut butter (Or almond butter. I used a natural unsweetened peanut butter)

5 large eggs

3 Tablespoons Truvia (the one in the pot, not the blend)

Prepare a glass loaf pan by lining the bottom with parchment paper, spray the bottom and sides of pan. 

Preheat oven to 350 F

Combine the almond flour, whey Isolate protein and baking powder in a small bowl and set aside.

In a stand mixer beat together the peanut butter, eggs and Truvia until smooth.

Add the flour mixture to the peanut butter mixture and beat until well blended and smooth.

Pour into prepared loaf pan.

Bake for 35-45 minutes or until tooth pick inserted in centre comes out clean. 

Turn on to wire rack to cool completely.

This recipe does not have an eggy taste. 

Excepellent warm with butter of even toasted with some crushed berries. 

Makes 12 slices of approximately 2.5 net carbs each.

Enjoy.

Alternative recipe without Whey Isolate Protein as requested.
I only used 4 eggs, I used 1/2 Cup peanut butter, 1 cup almond flour instead of 1/2, and I used 1/4 cup Great Lakes Gelatin powdered collagen hydrolysante.
I had to bake for 45 minutes. It would better with 3/4 Cup peanut butter but I only had 1/2 Cup left.
© 2017 Diane rolfe ALL RIGHTS RESERVED

Low Carb Strawberry Shortcake

Well it is strawberry season here in Quebec and everyone is enjoying a little piece of strawberry shortcake at the local festivals. strawberry and heavy whipping cream are keto and low carb friendly so I decided to make a white cake recipe and turn it into a Low Carb version of strawberry shortcake. I hope you enjoy this treat as much as I do.

Low Carb Strawberry Shortcake

Low Carb Strawberry Shortcake

Recipe

1 recipe of my Low Carb White Cake, find it here: 

Low Carb White Cake

3 Cups 35% Whipping cream

2 Tablespoons Truvia, I use this one Truvia

Sliced Strawberries (I weighed mine and I used 300 grams, about 11 ounces)

Bake the cake according to the recipe and cool completely.

In a stand mixer equipped with the whisking tool, beat the cream adding the sweetener as it beats. Beat until stiff.

Place one cake layer face down on a plate and cover with half of the whipped cream and cover with half of the sliced strawberries.

Top with second cake, face up and cover the top and sides with the remaining whipped cream. Decorate top with remaining strawberries.

1/16 of the cake as decorated has approximately 5 net carbs.

Enjoy
© 2017 Diane rolfe ALL RIGHTS RESERVED

Low Carb White Cake

Low Carb White Cake

Low Carb White Cake

Recipe
1 Cup Almond Flour
1/2 Cup Coconut Flour
1/2 Cup Oat Fibre (not oat bran or oat flour)
2 Scoops (60 grams) Whey Isolate Protein Powder
1 Cup Truvi, use this one Truvia
1 1/4 teaspoons Baking soda
2 teaspoons Baking powder
1/2 teaspoon salt
1 Cup warm water
5 Large eggs
1 Cup ricotta cheese
1/2 Cup avocado oil
2 teaspoons vanilla

Preheat oven to 350 F.
Line two 9 inch round cake pans with parchment paper and spray the paper and walls of pans with cooking spray.
Combine the dry ingredients into the bowl of a stand mixer, blending well.
Add the remaining ingredients and beat until well blended and batter is smooth.
Pour half of the mixture into each prepared pan and bake in preheated oven for 30 minutes or until knife inserted in centre of cake comes out clean.
Cool win pans for 10 minutes and then turn out and cool on racks until completely cooled before decorating.
1/16 of the cake before decoration and icing has 2.5 net carbs

© 2017 Diane Rolfe ALL RIGHTS RESERVED

Eggplant Pizza

My friend Inga shared a post this past week of an Eggplant crust cheese pizza. She is always challenging us to try new thing so I decided to give it a try. It was absolutely delicious! A little labour intense but worth every bit of effort. The recipe Inga posted was from Cheesy Eggplant Pizza Crust
I followed the directions from the original recipe and just changed my toppings to suit my own taste.

Eggplant Pizza

Recipe

1 large eggplant (approximately 1 1//4 pounds or 1/2 kilo)

1/2 Tablespoon kosher salt

1/2 Tablespoon olive oil

1 garlic clove

1 1//2 cups shredded fresh parmesan cheese

1 Cup shredded mozzarella cheese (approximately 4 ounces or 115 grams)

3 ounces pepperoni sliced (approximately 85 grams)

1/4 teaspoon red pepper flakes

Set oven to 425F and place pizza stone inside to heat up. The pizza stone will stay in the oven during the entire process.

Chop the garlic and add to the olive oil, setting aside for later. 

Slice eggplant into 1/4 inch slices. Lay out on paper towels and sprinkle with the salt. Cover with more paper towel. Let rest for 15 minutes to allow them to sweat.

Arrange eggplant in a circle pattern on parchment lined baking sheet making sure that pieces overlap.

Sprinkle 1 Cup of the parmesan evenly over the eggplant making sure that the cheese fills the empty spaces. Slide the parchment and eggplant onto the pizza stone and bake for 15-20 minutes or until the cheese starts to turn golden.

Slide the parchment and eggplant off of the stone back onto the baking sheet. Place a second parchment over the eggplant, lay a second baking sheet on top and flip the entire thing over so the underside is now up. Remove the top baking sheet so that the underside of the eggplant is exposed. Sprinkle this side with the remaining parmesan cheese. Slide the parchment and eggplant back onto the pizza stone to cook the second side. This will take another 10-15 minutes

Remove the parchment and eggplant from the stone when done, sliding again onto a baking sheet.

Turn the oven temperature up to 450F.

Brush the top of the cheesy eggplant with the garlic and oil mixture. Top with the mozzarella, pepper flakes and pepperoni.

Return the parchment and eggplant pizza to the pizza stone and bake for an additional 5-10 minutes until mozzarella bubbles and starts to turn golden. I turned my oven up to broil for the last minute.

Cut into 6 slices.

Each slice has approximately 3.5 net carbs, a 2 piece serving has approximately 7 net carbs.

Enjoy!

Pan Fried Daikon Radish

I made these a couple of weeks ago and never wrote up the recipe. They are an excellent replacement for potatoes when on a low carb diet. My sister asked for the recipe, which I really just made to taste but I will make a quick entry to explain hot to prepare this fast side dish.

Pan Fried Daikon Radish

Recipe

1 Large Daikon radish (approximately 2 pound or 1 kilo)

2-3 tablespoon butter

2-3 teaspoons salt (or to taste)

1 teaspoon garlic powder (or to taste)

1/2 teaspoon black pepper (or to taste)

Wash and peel radish. Cut into small cubes and soak in cold water for about 15 minutes or until ready to fry. Drain all water off before frying, pat dry.

In a large teflon pan melt the butter. Add the daikon to the melted butter and fry on medium heat turning occasionally to make sure they are browned evenly. Sprinkle with the salt, pepper and garlic powder and continue cooking until radish is tender.

Enjoy!

This makes 5-6 servings of approximately 4 net carbs each. An excellent source of potassium.

Pickled Eggs

This is a quick post to add one of my favourite recipes to the files. My friend Helen gave me this recipe several years ago. We have adjusted it to suit our jar sizes. It is a great way to preserve eggs and pickled eggs are a fabulous quick addition to a leafy green salad. My husband takes them in his lunch because they are easy to eat on the road. We have been seeing pickled eggs at Costco lately for 10$ for a small jar. Pretty pricy eggs if you ask me. We use old pickle jars and 5 dozen fills two jars.

Pickled Eggs

Recipe

Pickled Eggs

Hard boil 5 dozen large eggs, cool and remove shells.

3 1/2 Cups vinegar

1 3/4 Cups water

2 teaspoons salt

3/4 teaspoon celery seed

1 1/2 teaspoons pepper corns

Bring vinegar to a boil, simmer 2 minutes and let cool.

Add the water and salt to the vinegar mixing well until salt is dissolved.

Divide the celery seed and pepper corns evenly between the two jars.

Add the eggs to the jars until just below rim.

Pour the cooled vinegar mixture over the eggs so that the eggs are well covered.

Screw lid on tight and refrigerate for storage. The longer you store them the better they taste!

Each egg is approximately 0.5 carbs.

Low Carb Chocolate Chip Cookies

The most popular cookie is probably the most difficult to adjust for a low carb diet. The sweeteners you use can make or break a recipe so I recommend sticking to the ones I have suggested. In this recipe I use wheat protein isolate which may or may not fit into your definition of what you consider keto friendly. I have been in ketosis for over a year and a half and am able to expand my food list and carb intake somewhat. I also burn a lot of calories running and working with a kinesiologist, primarily working on strength and balance through resistance training. I believe that almost any food can be keto friendly as long as you respect your daily carb intake.
So without further ado, here is my version of the Chocolate Chip Cookie. It is important to let cookies cool completely before eating as they firm up while cooling.

Low Carb Chocolate Chip Cookies

Low Carb Chocolate Chip Cookies
Recipe

1 Cup Sukrin Gold

3/4 Cup Truvia (the little pot which is a mixture of erythritol and Stevia leaf)

1 pound butter, softened

1 tablespoon vanilla extract

3 eggs

2.5 Cups almond flour

1/2 Cup Wheat protein isolate 8000

1/2 Cup oat fibre 500

1 teaspoon baking soda
1 teaspoon baking powder

1 teaspoon salt

1/2 bag sugar free chocolate chips (Lily's brand)

Preheat oven to 350 degrees F.

Beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat until well combined.

In a separate bowl combine dry ingredients except for chocolate.

Add dry ingredients to wet and beat until well blended.

Fold in chocolate.

I use insulated cookie sheets and a large cookie scoop.

Scoop 9 large balls onto an insulated cookie sheet and bake for 15 minutes or until outer rim is golden brown. Remove from oven and let cool on pan for about 5 minutes. Remove to cooling rack and cool completely.

Cookies will be a little spongy until cooled and then become crunchy on the outside and soft and chewy inside.

Recipe makes 40 large cookies.

Each cookie is approximately 100 calories and 1.5 net carbs after subtracting fibre and sugar alcohols.

I hope you enjoy these as much as we do.
© 2016-2017 diane rolfe ALL RIGHTS RESERVED