Flips
Portion: 2
Preparation time: 15 minutes
Ingredients:
- 2 egg whites, stiff
- 7 grams of almond flour
- 7 tablespoons cheddar, grated
- ½ tsp salt
- 1 pinch baking powder
- garlic powder
- paprika
- pepper
- chili flakes
Preparation:
1. Switch the oven to 180°C and line a baking tray with baking paper.
2. Mix the flour with the cheese and add the spices.
3. Mix well.
4. Fold in the egg whites and place in a piping bag.
5. Put small strands on the baking sheet and let the flips bake for 30 minutes.
Sloe apple low carb dessert recipe
Portion: X
Preparation time: X
Ingredients:
- 200g low carb apple sauce
- 40 ml sloe juice
- 125g mascarpone
- 125 g Greek cream yoghurt
- 2 tbsp erythritol
- 16 drops Flavdrops Vanilla
Preparation:
1. Mix the mascarpone, Greek yoghurt and erythritol together.
2. Pour the low-carb apple compote into small glasses.
3. Spread the cream on top and refine with the homemade sloe juice.
Cake in a cup
Portion: 2
Preparation time: 15 minutes
Ingredients:
- 1 tbsp sour cream
- 1 tbsp stevia
- 30 grams of almond flour
- 5 grams of baking powder
- 1 egg
- 1 tbsp chocolate drops, 80% cocoa content
Preparation:
1. In a cup, crack the egg and mix with stevia.
2. Gently fold in the almond flour and sprinkle in the baking powder.
3. Keep stirring.
4. Add the remaining ingredients and microwave the mug for 50 seconds.
Vanilla panna cotta
Portion: 2
Preparation time: X
Ingredients:
- 220 ml whipped cream
- 1 tsp vanilla extract
- 1 tbsp pomegranates, seeds
- Fresh mint (optional)
Preparation:
1. In a cold water, soak the gelatine (leaves) for 5-10 minutes. Use powdered gelatin according to the package insert.
2. Place cream and vanilla extract in a saucepan and bring to a boil. Reduce the heat and simmer over medium-high for a few minutes until the cream begins to thicken.
3. Remove the cream from the heat and add the gelatine, stirring until the gelatine has dissolved.
4. Pour into serving glasses, cover with cling film and place in the fridge for 2-3 hours.
5. Take the panna cotta out of the fridge 30 minutes before serving. Decorate with pomegranate seeds and fresh mint and serve.
Protein cakes
Portion: 2
Preparation time: 15 minutes
Ingredients:
- 100 grams of rolled oats
- 30 g cream quark
- 250 g natural yoghurt
- 2 teaspoons of baking soda
- 50g protein powder
- 2 eggs
- 2 tbsp lemon juice
- 1 zest of a lemon
Preparation:
1. Grease a loaf tin with some oil.
2. Switch the oven to 180°C fan oven.
3. Separate the eggs then beat the egg whites until stiff.
4. Mix all the other ingredients together and carefully fold in the egg whites.
5. Then put the dough in the mold and put it in the oven for 15-25 minutes.
Berries With Coconut
Portion: X
Preparation time: X
Ingredients:
- 50 grams of blueberries
- 38 g raspberries (about 20 pieces)
- 30 g coconut butter
- 1/2 tsp vanilla extract
- Mint leaves optional
Preparation:
1. Wash and drain the berries
2. Then mix with the coconut butter and taste with the vanilla extract and garnish with the mint leaves
Chia blueberry
Portion: 2
Preparation time: 15 minutes
Ingredients:
- 2 tbsp chia seeds
- 80 grams of blueberries
- 1 tbsp stevia
- 200 ml coconut milk
Preparation:
1. Mix stevia, chia seeds and coconut milk and let it swell for 60 minutes.
2. Fold in the blueberries and enjoy chilled or warm.
Crème Brûlée with gingerbread spice
Portion: 2
Preparation time: X
Ingredients:
- 150 ml whipping cream
- 4 egg yolks
- 1 tsp gingerbread spice
- 1 tsp vanilla extract
Preparation:
1. Preheat the oven to 180 degrees.
2. Separate the eggs. This recipe only calls for egg yolks.
3. Put the cream in a saucepan and bring to the boil along with the spices and vanilla extract.
4. Pour the warm cream into the egg yolk mixture, little by little while whisking.
5. Place in ovenproof ramekins, embedding in a larger baking dish. Fill the baking pan with water until it is about halfway up the ramekins. The water allows the cream to cook gently and evenly, for a creamy and smooth result.
6. Bake in the oven for about 30 minutes. Remove the ramekins from the baking pan then let cool.
7. The dessert can be served lukewarm or cold.