Showing posts with label low carb. Show all posts
Showing posts with label low carb. Show all posts
I always like to bake something a bit special at the weekend, a bit of a treat. Lately I have been experimenting with gluten free and sugar free goodies. This is because I am a type 2 Diabetic as well as having IBS, so eating causes me a bit of a double whammy.
Today I created a healthy chocolate chip oatmeal cookie that is not only gluten free but contains no sugar whatsoever. There is also no dairy or nuts in them!
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
Not all of my experiments turn out, but today this one did and I was so pleased. Cindy and Dan happened by not too long after I had taken them out of the oven and they both enjoyed one while they were here and Cindy took half a dozen home with her.
I thought perhaps Dad might enjoy them as well. He is also a type 2 Diabetic and Cindy is borderline. So we all need to watch our carbs and our sugars.
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
That's hard when you have a bit of a sweet tooth, and we all do. So its nice to know that it is possible to create something that is not only delicious, but also diabetic friendly and gluten free.
I still wouldn't go overboard eating them. Just saying! Too much of anything is never a good thing!
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
WHAT YOU NEED TO MAKE HEALTHY CHOCOLATE CHIP OATMEAL COOKIES
Definitely not ordinary every day ingredients, but if you are keeping a gluten free and sugar free kitchen, these will fit right in!
- 1/2 cup (125g) butter, at room temperature
- 1/2 cup (100g) granulated swerve (can use regular sugar)
- 2/3 cup )133g) brown sugar swerve (can use regular brown sugar)
- 1 large free range egg
- 2 tsp vanilla
- 1 cup (150g) gluten free all purpose flour (use one that measures 1:1)
- 1 1/2 cups (140g) quick oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (I do not use this)
- 1/2 tsp ground cinnamon
- 1 cup (185g) sugar free chocolate chips
- a few extra chocolate chips to pop on top (optional)
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
They are not calorie free for sure, but at least there is no gluten and no refined sugar. I have used swerve sugar substitute which comes in granulated, brown and icing sugar varieties. It is made from completely natural plant ingredients.
The gluten free flour I used was Bob's Red Mill. I have some here that is milled locally at the Valley Flax Mill (just around the corner from me), but I want to use up my Bob's first. You can use any gluten free flour that measures one for one.
My sister figured out the net carbs per cookie and they came out at about 8.8 carbs per cookie, which is not bad. Not keto but low carb for sure.
Lily makes great sugar free chocolate chips, but you can usually find a good sugar free chocolate chip at the grocery store. Any sugar free will work for these.
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
HOW TO MAKE HEALTHY CHOCOLATE CHIP OATMEAL COOKIES
Nothing could be simpler. They go together like any cookie. You may find the dough to be a bit crumbly but I use my hands to shape the balls and they smoosh together nicely!
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with baking paper.
Cream the butter and both sugars together for about a minute and then beat in the egg and the vanilla.
Whisk together all the dry ingredients except for the chocolate chips. Fold these into the wet ingredients to combine well. Stir in the chocolate chips.
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
Shape the dough into 2 TBS sized balls and place on the baking sheet leaving at least 2 inches space in between. Press down lightly with the palm of your hand.
Pop a few extra chocolate chips on top of each. (optional)Bake in the preheated oven for 12 to 15 minutes, rotating the baking sheets halfway through the bake time.
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
Leave to cool on the baking sheets for 5 minutes before scooping them off onto a wire rack to cool completely. They might crumble if you try to scoop them off too soon.
These cookies are crisp, yet chewy and filled with an abundance of chocolate chips. You can cut back on the chocolate chips if you want to, but I was quite happy with the amount that I used.
.JPG "Healthy Chocolate Chip Oatmeal Cookies")
Over all I was quite pleased with how these turned out. High fiber because of the oats, no gluten, no sugar at all and very low carb.
What more could an overweight Diabetic with IBS ask for? Not a lot I reckon!
AFTERNOTE - Although these were incredibly delicious on the first day, they don't keep very well. Although still edible, and still tasty, by the second day they had become rather hard. I am not sure if this is due to the sweetener used or the gluten free flour. Back to the drawing board.
Healthy Chocolate Chip Oatmeal Cookies
Yield: 24
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These delicious cookies are not only gluten free, but also sugar free, nut free and dairy free. Made in one bowl and stuffed with plenty of sugar free chocolate chips.
Ingredients
- 1/2 cup (125g) butter, at room temperature
- 1/2 cup (100g) granulated swerve (can use regular sugar)
- 2/3 cup )133g) brown sugar swerve (can use regular brown sugar)
- 1 large free range egg
- 2 tsp vanilla
- 1 cup (150g) gluten free all purpose flour (use one that measures 1:1)
- 1 1/2 cups (140g) quick oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (I do not use this)
- 1/2 tsp ground cinnamon
- 1 cup (185g) sugar free chocolate chips
- a few extra chocolate chips to pop on top (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with baking paper.
- Cream the butter and both sugars together for about a minute and then beat in the egg and the vanilla.
- Whisk together all the dry ingredients except for the chocolate chips. Fold these into the wet ingredients to combine well. Stir in the chocolate chips.
- Shape the dough into 2 TBS sized balls and place on the baking sheet leaving at least 2 inches space in between. Press down lightly with the palm of your hand.
- Pop a few extra chocolate chips on top of each. (optional)
- Bake in the preheated oven for 12 to 15 minutes, rotating the baking sheets halfway through the bake time.
- Leave to cool on the baking sheets for 5 minutes before scooping them off onto a wire rack to cool completely.
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I have been trying to eat more low carb things recently in an effort to be kinder to my liver. No sugar, very little salt, lower carbs (which turn to sugar). Its not easy when you are a bit of a carboholic!
Potatoes and pasta have always been my favorite thing, and don't get me started on bread. I am quite surprised and amazed at the options that are available out there now for people who are trying to cut back on these things.
Just a few years ago, when I was diagnosed as a type 2 Diabetic this was a lot more difficult! There was not much available that was keto friendly, low carb, or sugar free. I am happy to say that is not the case anymore.
I have been able to find quite a few products in the local grocery stores and online that are very diabetic and keto friendly. I am not sure I could ever embrace totally Keto.
I have been conditioned to watch the fats my whole life, thinking they were super bad for you. And while they aren't that good for you . . . sugar is the real enemy.
.JPG "Low Carb Double Chocolate Mug Cake")
I have found a bread that is very low carb friendly and that actually tastes good! Carbonaut. Their bread is quite nice actually. And they also have hot dog buns, burger buns, etc.
It is a bit pricey, but you can keep them frozen and use only what you need at any given time. Save the regular stuff for the family!
I have been using Swerve sweetener in most of my baked goods. It measures one for one like sugar and is made from totally natural ingredients, produced from natural sources that exist in nature.
.JPG "Low Carb Double Chocolate Mug Cake")
You can even get sugar free, keto friendly chocolate chips. Sweetened with Stevia, which is a natural plant ingredient. They come in dark, semi sweet, and milk chocolates as well as white chocolate and butterscotch. Who knew!!!
I am enjoying discovering these new things and testing them out in recipes such as this low carb double chocolate mug cake recipe which I am sharing with you today!
.JPG "Low Carb Double Chocolate Mug Cake")
I adapted the recipe from one I found in a magazine called Keto Made Easy by the people at Delish. It looked really good and I happened to have everything in my cupboard to make it.
Low carb, keto friendly, fudgy and loaded with chocolate. What more could you want for a bit of an indulgence. The recipe makes enough for one deliciously decadent mug cake!
.JPG "Low Carb Double Chocolate Mug Cake")
WHAT YOU NEED TO MAKE LOW CARB DOUBLE CHOCOLATE MUG CAKE
They are not ordinary ingredients that most people have in their kitchen, but I dare say if you are following a low carb or keto diet you will have them. And if you are trying to watch your carbs, you should have them!
This is a delicious way to have a bit of an indulgent treat without going overboard!
.JPG "Low Carb Double Chocolate Mug Cake")
For one mug cake you will need a microwave safe mug and the following:
- 2 TBS (29g) butter
- 1/4 cup (24g) almond flour
- 2 TBS (13g) cocoa powder, sifted
- 1 large free range egg, beaten
- 2 TBS (23g) sugar free keto friendly chocolate chips (Lily's or Krisda)
- 1 tsp Swerve granular sweetener
- 1/2 tsp baking powder
- pinch salt
- a few chocolate chips to sprinkle on top (optional)
- whipped cream to serve
.JPG "Low Carb Double Chocolate Mug Cake")
I found all of these ingredients at my local superstore. (Loblaws) You can also find them in Sobey's and purchase the online from Amazon and other online retailers that cater to the low carb market.
I took great care to measure everything out in grams to that my UK family and friends could also enjoy this fabulous mug cake!
.JPG "Low Carb Double Chocolate Mug Cake")
HOW TO MAKE LOW CARB DOUBLE CHOCOLATE MUG CAKE
These microwave mug cakes are some of the easiest cakes to make. You simply stir everything together in a microwave safe mug and bake in the microwave for almost instant satisfaction.
If it takes five minutes total (measuring, mixing, cooking) I would be surprised!
I did measure everything into a bowl and mixed it up separately and then put it into the mug to cook, but that is only because I wanted my mug to look neat and not messy. Normally you would mix it all together right in the mug.
Place the butter into a microwave safe mug. Microwave on high for about 30 seconds until melted. Whisk in the cocoa powder, almond flour, swerve, baking powder, salt and beaten egg to combine well. Stir in the chocolate chips.
Sprinkle a few chocolate chips on top. (optional)Cook on high in the microwave for 45 to 60 seconds or until cake is set but still fudgy in the middle. Top with whipped cream and enjoy!
.JPG "Low Carb Double Chocolate Mug Cake")
This was not overly sweet, decadent, fudgy and filled with lovely chocolate flavors. I think when I make it again I am going to add a touch of vanilla extract, but that is only because I enjoy the flavor of vanilla in my chocolate bakes and makes
All in all I give it two thumbs up!
Low Carb Double Chocolate Mug Cake
Yield: 1
Prep time: 4 MinCook time: 1 MinTotal time: 5 Min
Watching your carbs? Now you can have your cake and eat it too!
Ingredients
- 2 TBS (29g) butter
- 1/4 cup (24g) almond flour
- 2 TBS (13g) cocoa powder, sifted
- 1 large free range egg, beaten
- 2 TBS (23g) sugar free keto friendly chocolate chips (Lily's or Krisda)
- 1 tsp Swerve granular sweetener
- 1/2 tsp baking powder
- pinch salt
- a few chocolate chips to sprinkle on top (optional)
- whipped cream to serve
Instructions
- Place the butter into a microwave safe mug. Microwave on high for about 30 seconds until melted.
- Whisk in the cocoa powder, almond flour, swerve, baking powder, salt and beaten egg to combine well. Stir in the chocolate chips.
- Sprinkle a few chocolate chips on top. (optional)
- Cook on high in the microwave for 45 to 60 seconds or until cake is set but still fudgy in the middle.
- Top with whipped cream and enjoy!
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My sister has been following a low carb diet for a few weeks now. She is pre-diabetic and was also wanting to lose a few pounds. She is quite skinny compared to myself, but I suppose that is why.
She makes the effort to take the pounds off as soon as a few extra start to creep on. Sigh . . . I wish I was more like that. I am rather hopeless when it comes to weight loss. Dieting has only ever made me fatter.
That's my story and I'm sticking to it.
Yesterday when we went into Kentville to go to the Doctors we stopped at Bulk Barn so she could get some strawberry extract. She was wanting to make this low carb strawberry ice cream recipe which she had found here.
I looked at the recipe and thought to myself, that almost looks too good to be true!! It looked to be ultra creamy and delicious.
And made in a mason jar? Say what??????
She made it last night and dropped me off a small container of it on her way to work today and oh my goodness! This is AMAZING!!! It is as delicious or maybe even more delicious than regular strawberry ice cream. And it contains only 3 carbs per serving!
Plus you don't need any special equipment to make it. No ice cream machine. No churning involved. Its easy peasy and all you need is a 2 cup (1 pint) mason jar with a tight fitting lid to make it and five minutes of time! I kid you not!
WHAT YOU NEED TO MAKE EASY LOW CARB STRAWBERRY ICE CREAM
Just a very few ingredients, a mason jar and five minutes of time!
- 2 medium (40g) strawberries
- 1 cup (240ml) heavy cream
- heaping tsp strawberry extract
- 1/8th tsp red food coloring
- 3 TBS (24g) Swerve icing sugar (confectioners sugar)
It doesn't say how large the berries are, but I would imagine they are medium sized. Not the small ones. The author does recommend weighing out the ingredients rather than measuring them.
Cooking and baking by weight is more actually accurate. There is no room for error. A gram is a gram is a gram. Cooking scales are readily available these days. I bought mine on Amazon.
Mason jars are the jars which are normally used for canning. I dare say you could use any straight sides jar for this however, so long as it holds 2 cups/1 pint and has a tight fitting lid.
Swerve is a brand of sugar replacements. You can readily buy it in some grocery stores here in Canada as well as online. It measures one to one with sugar, and comes in granulated, brown, and confectioners/icing sugars.
It is meant to be eaten on the day. The original poster recommends that if you are going to keep it for more than one day you substitute a portion of the Swerve with Xylitol (1 to 2 tsp), or halving the recipe.
Do note that Xylitol is toxic/harmful to pets. Make sure that any dishes used are rinsed within an inch of their life so that there was no risk to your pets!
Swerve, on the other hand, is completely safe for pets. Although in all honesty I wouldn't still be careful.
HOW TO MAKE EASY LOW CARB STRAWBERRY ICE CREAM
Wash the berries, pat dry and hull. Cut into small dice. Set aside.
Place the remaining ingredients into a mason jar with a tight fitting lid. Add the berries.
Shake the jar for several minutes until the cream thickens and almost doubles in size.
Place the jar into the freezer and leave to freeze for 4 to 5 hours. Scoop and enjoy!
This was incredibly delicious. So rich and cream and very nicely strawberry flavored. I am keen to try some different flavors if I can.
My favorite ice cream of all is Vanilla. (I know boring.) I think it would be very easy to make in the same way. Or Banana ice cream using diced banana and banana flavoring. Mind you, you can just freeze banana and blitz it and it is pretty much like ice cream anyways!
The possibilities are endless though when you start to think about it!
I really like that it doesn't make a ton of ice cream, so there's not a lot around to tempt you with after. Three scoops is quite manageable. If you made a vanilla one you could stir sugar free chocolate chips into it and have chocolate chip ice cream.
I really, really hope that you will be inspired to want to make this Low Carb Strawberry Ice Cream for yourself. I know it is sure to become a favorite and frequent treat in my home from time to time! Its amazingly delicious!
Easy Low Carb Strawberry Ice Cream
Yield: 3 scoops
Prep time: 5 MinCook time: 5 HourTotal time: 5 H & 5 M
This is deliciously simple! Rich, creamy, keto friendly, sugar free, and low carb. You will need a mason jar that holds at least 2 cups or one pint.
Ingredients
- 2 medium (40g) strawberries
- 1 cup (240ml) heavy cream
- heaping tsp strawberry extract
- 1/8th tsp red food coloring
- 3 TBS (24g) Swerve icing sugar (confectioners sugar)
Instructions
- Wash the berries, pat dry and hull. Cut into small dice. Set aside.
- Place the remaining ingredients into a mason jar with a tight fitting lid. Add the berries.
- Shake the jar for several minutes until the cream thickens and almost doubles in size. Place the jar into the freezer and leave to freeze for 4 to 5 hours.
- Scoop and enjoy!
Notes
Best if eaten on the day. If you are planning on freezing this for more than a day it is recommended that you use allulose instead of the Swerve confectioners sugar. This helps to prevent the ice cream from freezing solid.
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