Low Carb Truffles

These low carb truffles are quick and easy to make with no chopping or cooking whatsoever required. More importantly there’s no added sugars (even natural ones). These truffles also don’t use loads of costly ingredients and those ingredients all can be bought from your local supermarket (though it might not be the cheapest place to get them).

They’re great for a case of the munchies or “that time”. I had been looking for a sugar-free truffle recipe for some time – and found it right under my nose.

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Low Carb Truffles

125g butter                                         2 tsp cocoa
¼ cup Natvia                                    1 cup almond flour
¾ cup desiccated coconut              Extra coconut
1 tsp essence of your choice (vanilla, peppermint, orange, berry, rum etc)

Cream butter and Natvia. Add everything else except the extra coconut and mix well. Roll into balls, then roll in extra coconut. Refrigerate 2 hours before serving.

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Nettisweet Gold

Nettisweet Gold – Double Strength Brown Sugar Substitute

I feel a bit corny giving this recipe a special name, but it’s a whole lot less wordy than the alternative. This is an adaption of a recipe from Gwen’s Nest. I’ve written this double strength version here as I use it in a number of my recipes. I discuss the reasons for this and other stuff about sweeteners in my blog post here

1 cup erythritol
1 tsp Stevia extract
1 1/2 tsp molasses, preferably blackstrap*
4-8 drops extract ie: butterscotch, maple, or caramel

Measure erythritol into small bowl. Add molasses and flavorings, and mix with a fork until it is evenly distributed. Transfer into an airtight container. Use half the quantity in place of brown sugar or 1:1 where Nettisweet Gold is required in recipes.

*Blackstrap molasses contains more nutrients and minerals than other types.
Although molasses is a sugar, the amount per serving is so small as to be insignificant. This can be used in S, E or FP recipes in the THM eating plan.

 

Maple Syrup Substitute

I’m adding this to the brown sugar post as it’s related. I don’t know how it would work as a substitute in baking but as a topping on pancakes etc, I think it’s pretty good. I make in small amounts as it only keeps a few days in the fridge. Thickens when cold, warm to make runny.

1 Tablespoon Nettisweet Gold

1/4 cup water

1/8 tsp glucomannan

Whisk ingredients together in a microwave safe cup. Microwave on high for 20 seconds, then 10 seconds at a time until all ingredients are dissolved and it’s slightly thickened.

Chia Bread – S

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After trying many recipes for THM S breads and finding none that hit the spot (usually with their over-bearing egg flavour) I decided to do some experimenting. Personally, it’s the closest I’ve tasted to “real” bread, but as with everything, it’s not to everybody’s taste.

Chia Bread – S

Makes 8 pieces.

1 cup water
1 tsp xanthan gum (optional)
¼ cup chia seeds
¾ cup almond meal
¾ cup ground golden flaxseed
2 tsp. baking powder
pinch salt
1 Tbsp coconut oil

Sprinkle xanthan gum onto water whisking with a fork as you go. Mix in chia seeds and soak for 15 minutes. Add remaining ingredients and mix well into a sticky dough.

Line a baking tray with baking paper or baking sheet. Flatten with rolling pin between baking sheets or paper to edges of baking tray or spread mixture out with back of a wet spoon and bake at 200 deg C for 10-15 minutes until lightly browned.

Nutritional Data (2 pieces): Fat: 27g, Net Carbs: 2.6g Protein: 11g

Variation:
White Chia Bread (tastes and looks more like white bread but still crunchy)
Use white chia seeds and replace the ground flaxseed with almond, must add xanthan gum.
Nutritional Data (2 pieces): Fat: 32.8g, Net Carbs: 3.0g Protein: 11.2g

Savoury Muffins – S

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Savoury Muffins – S

There doesn’t seem to be too many THM savoury muffins around. This one is adapted from a family favourite.

½ cup almond flour
½ cup ground linseed
2 tsp baking powder
½ cup grated cheese
¼ cup chopped bacon (1 rasher)
1 heaped tsp fresh parsley, finely chopped
1 small onion, finely chopped
1 heaped Tbsp whey powder
¼ tsp salt
1/8 tsp pepper
50g butter
¼ cup water
2 eggs

Mix first ten ingredients in bowl. Melt butter, add water and eggs and whisk with a fork. Pour over dry ingredients and mix. Spoon into muffin pans and bake at 200°C for 20 minutes. Makes 6