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.

Low Carb Caramel Slice

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This recipe has been long awaited. Perfecting each layer, only to find they don’t work together, it’s certainly been a challenging project. But finally I’m happy with the result and it’s ready to be and published. Unlike most “healthy” slices of this type, mine doesn’t contain dates, maple syrup or any of the myriad of natural sugars available on the market, so therefore much lower carb than most. I hope you enjoy.

Low Carb Caramel Slice

Base:

125g butter                                                       2 tsp cocoa

¼ cup Natvia                                                  1 tsp baking powder

1 tsp vanilla essence                                      1 cup almond flour

¾ cup coconut                                                A little almond milk or cream

Cream butter and Natvia, add vanilla, coconut, cocoa, baking powder and flour. Mix well, using a little milk – mixture crumbly. Press into greased sponge-roll tin and bake at 180°C for 10 minutes or until just browned. Keep a close eye on the base as it burns easily. Allow to cool.

Caramel Layer:

1 cup water                                                     125g butter

1 t molasses                                                    1/3 cup Nettisweet Gold

¼ tsp stevia                                                     1 tsp glucomannan powder

1/8 t salt                                                           ½ cup cream

2 tsp gelatine

Once the base is cool start on caramel. In a small bowl pour in water, molasses, stevia and salt, stir thoroughly, sprinkle gelatine over top and stand.

Melt butter and Nettisweet in a saucepan, stirring constantly until it’s dissolved. Boil for 3 minutes on low heat, stirring frequently. Remove from heat.

Microwave gelatine mixture for 20 seconds or until gelatine is dissolved. Stir and add to saucepan, sprinkle in gluccie. Bring mixture back to boil, stirring constantly. Boil gently for 3 minutes. Stir in cream. Pour over base and allow to set.

Optional nut topping:

If you want to top the slice with nuts, they can either go on before or after the chocolate, depending how you like it.

1/4 cup nuts, (hazelnuts, peanuts, almonds, or walnuts etc) roasted but unsalted – easiest to briefly roast or toast your own.

Roughly chop the nuts then sprinkle over the top of caramel or on the chocolate while it is still liquid.

Chocolate topping:

¼ cup (30g) your favourite cocoa powder

2 Tbsp Natvia (ground fine in coffee grinder)

¼ cup (50g) coconut oil

¼ cup (50g) butter

6 drops flavoured stevia drops (I use hazelnut)

pinch of salt

Mix all ingredients in a small bowl and gently melt to pouring consistency. Gently pour over the surface of the caramel.

Slice can be cut and kept in the fridge or freezer. Softens quickly at room temperature.

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