keto carioca balls

instructions
In a mixing bowl add the following:
2 tbsp of coconut flour
1 and ½ tbsp of psyllium fiber
1 tbsp of sweeteners
¼ cup of coconut cream or almond milk
¼ cup of warm water
Mix it until it is well combined
Put it in a microwave for 1 and a half
mins and mix again.

Ingredients
Get a small portion and mold it into

2 tbsp Coconut flour small balls

1/2 tbsp Psyllium fiber Turn gas on medium fire

Put 2 and a half tbsp of sweetener and
1 tbsp Sweeteners
let it melt. Add ½ tbsp of vanilla extract
1/4 cup Coconut
Mix and let it melt completely
cream or
heavy cream Add the keto Carioca balls

1/4 cup Warm water Gently mix all the sweeteners into the
keto carioca balls. Once our carioca
2 1/2 tbsp Sweeteners
balls are covered with sweetener, we
1/2 tbsp Vanilla extract
can now put them on a stick. It is now
ready to be served.
 Buko Pandan Salad

Ingredients

Pandan Gelatin
500ml Water
1 pack Plain Knox Gelatin
1 tbsp Sugar substitute
1 tbsp McCormick buko
pandan extract instructions
Pandan Gelatine
Turn on gas in medium fire
IN a pot put 500 ml of water
Coconut Pandan
Add 1 pack of unsweetened gelatine
1 cup Fresh coconut flakes Add 1 tbsp sugar substitute and mix
Put 1 tbsp buko pandan flavor
or Unsweetened
Mix until it is well combined
coconut flakes Simmer for 2 mins
After 2 mins stir until there is no lump
2 cups Pandan Gelatine
Strain and transfer it into a clean container
250ml Heavy cream Let it cool and refrigerate until it is firm
or All-purpose cream Use a knife to cut the gelatine into small squares
Set Aside
1/3 cup Grated cheddar
cheese Open a fresh coconut and remove
the coconut meat using a spoon
1/4 cup Sugar substitute Cut into small pieces and set aside

Mix all of the ingredients in a mixing bowl

Add the gelatine and coconut meat

12 Servings Add 250ml heavy cream or all-purpose cream

Add ⅓ cup shredded cheddar cheese
Add ¼ cup of sugar substitute (according to taste)
Mix until well combined and transfer it into a clean container
Cover and refrigerate
Cookie Dough Fat Bombs

instructions
Ingredients
With the exception of the chocolate chips,
1 (8oz) package
use a mixer to cream everthing together.
cream cheese
Fold in the chocolate chips.
(softened)
6 tbsp peanut butter Use a small cookie scoop or spoon to
(no sugar added) scoop the dough onto a parchment paper
3 tbsp butter lined cookie sheet or container small
(softened) enough to fit into your freezer (you can
1 tsp vanilla also use sililcone molds).
1/3 cup sweetener
Freeze for about 1 hour, and then store in
1/3 cup sugar-free
ziplock bags in your freezer.
chocolate chips
 Palitaw

instructions
In a pan over medium heat, toast sesame seeds
Ingredients for a minute or until lightly browned

In a separate pan
2 1/2 tbsp Coconut flour Sift 2 1/2 tbsp coconut flour and 1 tbsp psyllium husk
1 tbsp Psyllium husk Add 1/2 Cup of hot water and mix until it forms a dough
1/2 cup hot water Shape dough into a log and divide it into four equal
portions. Flatten each portion into an oval.

Toppings Boil a pot of water and bring to boil

1-2 tbsp Sesame seeds, Drop each piece of flattened dough into a pot of boiling
roasted water.
Let it cook for 3-5 minutes or until it floats to surface
1/2 cup grated coconut
Remove dough from the water and set it aside.
2-3 sticks Stevia or any
sweetener In a separate bowl, combine sesame seeds and stevia
sticks.

Roll the palitaw in grated coconut while it is still warm

Sprinkle the sesame & sugar mixture before serving

Chocolate Panna Cotta
Ingredients
1 cup All purpose cream
1 cup Almond milk
1/3 cup Erythritol or Equal
Gold
1/4 cup Cocoa powder
1 Egg
1 tsp Xanthan Gum
1 tsp Vanilla
Instructions
Combine all the following ingredients in a
saucepan
1 cup all-purpose cream
1 cup almond milk
1/4 cup cocoa powder
1/3 cup Erythritol or equal gold
1 tsp xanthan gum
1 tsp vanilla
Mix well and add egg
Whisk continuously and blend well
Bring to low heat and continuously whisk
It should be thick enough to cover a spoon
transfer to a mold or glass
Chill for 2-4 hrs
Optional: Whipped Cream
beat 100ml cold whipping cream until stiff peaks
form. Top pudding with whip cream
Keto Puto Bumbong

Instructions

In a bowl mix the following:

1/2 cup of coconut flour
1/4 cup of almond flour
1 tbsp Psyllium husk
1 tsp Xanthan gum
Mix and add 1/2 cup water
Add 1.5 tsp ube extract
Mix and add the rest of the water
Mix until everything is well
combined.

Clean banana leaves with a cloth

Wilt banana leaves over heat
Divide the dough into 12-13 pieces
Ingredients Shape each dough into a small log
about 3-5 inches long
1/2 cup Coconut Flour Brush the banana leaf with butter
1/4 cup Almond Flour Put the shaped dough into the banana
1 tbsp Psyllium husk leaves and roll it tightly around the
dough and fold each side to seal
1 tsp Xanthan gum
Repeat to the remaining dough
1 cup Water
1.5 tsp Ube extract Arrange each piece on a steamer
and steam for about 20min
Toppings:
1/2 cup Coconut, grated Place a banana leaf on a plate
Arrange 3 puto bumbong
1/4 cup Butter
Put a good amount of butter on top
1/4 cup brown Erythritol and let the butter melt
or sweetener Add 2 tbsp of grated coconut
Add 1-2 tbsp swerve brown
erythritol
 Mini Cheesecake
Ingredients
Crust
6 tbsp Almond Flour
1 tbsp Unsalted Butter
3 Packets of Monkfruit (9g) or any
keto-approved sweetener
Filling
125ml All purpose cream
Optional: You can use cream cheese,
whipping or heavy cream
1/2 tsp Vanilla Extract
1/2 tsp lemon juice
1 tbsp Erythritol or any keto-approved
sweetener
Topping
30g Shredded Cheddar Cheese
Note:
If you want to use coconut flour
For 6tbsp of coconut flour, use 3tbsp of
unsalted butter
Instructions
Crust
Heat the pan to medium
Melt the butter
Toast the Almond flour for 5-10 mins until brown
Get a 3inches square mold with parchment
paper at the bottom
Put the toasted almond flour into the mold and
spread the crust evenly
Press the crust with the help of a glass
Refrigerate it for 30 mins
Filling
Pour 125ml of All-purpose cream into the bowl
Whip until it soft peaks
Add ½ tsp of lemon juice
Add ¼ tsp of vanilla extract (Optional)
Add 1 tbsp erythritol (You can use any Keto
approved sweeteners)
Give it some whisk and it’s ready
After 30 mins the crust is now ready
Pour the mixture into the cake pan
Try to evenly spread the mixture
Refrigerate it for 6 hours or overnight
After 6 hours it is now ready
Shred the cheese on top of the cake
Tip: To achieve soft peaks, chill the cream
thoroughly before whipping.
It is also best to chill the bowl and all the utensils
low carb maja blanca

Ingredients
1 cup coconut cream
Instructions
Get a saucepan
Pour 1 cup of coconut cream
Pour 200ml of all purpose cream

200 ml all purpose Add ½ cup of water

Add 1 sachet of gelatine
cream
Add 1 tbsp of butter
1/2 cup water
And lastly, add 3 tbsp of sugar substitute
1 tbsp butter
Stir constantly and bring it to boil
3-4 tbsp Erythritol or
for about 5 mins
any sugar substitute Get a glass bowl or mold
1 sachet clear gelatine Pour the mixture into a glass bowl or mold
Let it cool
Before it sets, add few pieces of walnuts or
9 Servings
cheese
When it is set, It is now ready to be served.
coconut macaroons

Instructions

In a bowl
Ingredients Cream ½ cup soft butter using a hand
mixer
Add ¼ cup of erythritol
2 cups Desiccated Whisk it until well blended
Coconut Add 4 eggs one at a time and beating
it well after each addition
1 cup Low Carb
Add 1 cup of low carb condensed milk
Condensed Milk Add 1 tsp of vanilla extract
1/2 cup Butter Continue to beat until well blended
Add 2 cups of desiccated coconut
1/4 cup Erythritol or
Beat until it is incorporated
Equal Gold Prepare your muffin pans
1 tsp Vanilla Extract Scoop the mixture and put it to the
4 eggs muffin pans
Bake in a preheated oven at 170°C for
20-25 mins

After 20-25 mins, Our macaroons are

now ready to serve
Keto mango jelly

Instructions

Dissolve 2 packs of gelatine

in ½ cup of simmering water
Add 1 ½ s of water
Add 15-20 drops of mango extract
Add yellow food color
Add ⅓ cup of Stevia sweetener
Mix it well

Get 2 containers and pour the gelatin

Let it cool down

Once cooled down, cut the gelatine into

Ingredients
squares and put it in a mixing bowl
Add 1 cup of Nestle cream
2 packs Gelatine Add 1 cup LC condensed milk
Mix well
2 tbsps Chia Seeds

1 cup Nestle cream In a separate bowl combine 2 tbsp of chia

seeds and 1 cup almond milk
1 cup LC condensed milk and let it sit for 30 mins

1 cup Almond milk

After 30 mins, the chia seeds are now ready
1/3 cup Stevia sweetener Now, Combine the Chia mixture and the Jelly
mixture. Mix well
2 cups water
Let it cool down for 2-3 hours before serving
20 drops Mango extract
Tip: You may add more cream as the chia
seed will absorb more liquid
 Coffee Jelly

Instructions

In a mixing bowl put

1 tbsp of gelatin
1 tsbp warm water
mix and set aside

In another bowl put

2 tbsp instant coffee
1/4 cup stevia blend
1 cup of boiling water
mix until well combined
set aside

Get the first bowl of gelatin put Ingredients

2 tbsp of hot water
Mix until it becomes clear 1 pack gelatin
Pour the gelatin to the coffee
mixture and mix. 2 tbsp instant coffee
Refrigerate for at least 2hrs or if
the gelatin is firm 1/4 stevia blend (24g)

Slice the coffee jelly and set aside 1 cup boiling water

In another container pour 350ml 350 grams heavy cream

of heavy or all purpose cream
1tsp vanilla extract 1 tsp vanilla extract
2 tbsp stevia
mix until well combined
2 tbsp stevia blend
add the coffee jelly and mix
1 tbsp chia seeds
Optional: Add 1 tbsp of chia seeds
then mix, cover and refrigerate
Optional
Optional: Top with whip cream
Whip Cream
Best serve cold
 buchi

Instructions

Mix the following in a bowl

4 tbsp coconut flour
2 tbsp psyllium fiber
1 tsp baking powder
2 tbsp erythritol
1 tbsp coconut oil
1/4 cup hot water
mix and add another
1/4 cup of hot water

Ingredients
Add 1 large egg mix until you
4 tbsp coconut flour form a dough and set aside
2 tbsp psyllium fiber prepare the cubed cheese
and sesame seeds
1 tsp baking powder
1 tbsp coconut oil Scoop 1 tbsp. of coconut
2 tbsp sweeteners dough mixture and mold a
1/4 cup of hot water (2x)
flat circle
add the cheese in the middle
1 large eggs then close and roll into the
Cheddar or mozzarella sesame seeds
cheese
Repeat process then deep dry
2 -3 tbsp Sesame seeds
until golden brown

10 Servings
 Leche Flan

Instructions
Ingredients Combine all ingredients in a bowl
Mix until well combined

8pcs egg yolks

Strain the mixture
1pack All purpose and prepare 2 Llanera mold
cream
10sticks Equal gold Put 1 tbsp of sweetener in each Llanera
Heat Llanera over low heat
2 tbsp erythritol (for
until sweetener melts
caramel syrup) pour the mixture into the Llanera
cover the molders with foil
Optional: Steam for 30-40 minutes over low heat

You can add more

Let it cool before serving
sweetener according to
your taste Tip: Poke it with a toothpick
if it comes out clean it means it is cooked
 No Bake Brownies

Ingredients

5 tbsp coconut flour

1/2 cup unsweetened cocoa
powder
250ml All Purpose Cream
(APC)
1/2 cup butter
Instructions
6 sticks equal gold
Combine coconut flour and cocoa
powder in a bowl 1 tsp vanilla
Frosting:
Heat the pan put all-purpose cream
1/4 cup All-Purpose Cream
add butter and mix
add sweetener 4 tbsp unsweetened cocoa
1 tsp vanilla powder
Once it boils add the dry ingredients
6 sticks equal gold
and mix until well combined
Once the mixture cools down
transfer it in a molder Optional:
with parchment paper
In a bowl You can always add sweetener
mix 1/4 cup all purpose cream and all-purpose cream
4 tsbp unsweetened cocoa powder
according to your taste
6 equal gold
Mix until well combined and evenly
spread it on top of the dough
add almond flakes for toppings
Freeze for 2-3 hrs
 Bibingka

Instructions
Ingredients Combine wet ingredients in a
bowl and mix well
4 medium-sized eggs Add the dry ingredients into
5tbsp All Purpose the mixture
Cream Mix well until combined
2 tbsp butter
Heat the banana leaf quicky
¼ cup coconut flour over fire to make it pliable
1 tsp baking powder and line the round pan with
2 tbsp sweetener or 5-6 banana leaf
sticks equal gold
Pour the mixture into the pan
Toppings Top the mixture with salted
egg and cheese slices
1 salted egg
cheese Preheat the oven for 10min
and bake for 20-25 min at
Other 200 degrees Celcius until the
Banana leaf top is golden brown
 Chocolate ice cream

Instructions

In a bowl put all-purpose cream whisk

for 15 minutes or
until volume doubles with soft peaks
add low carb condensed milk and
whisk again
Add cocoa powder. Mix until well
combined
Add gelatine - optional
soak into a half cup of hot water
Ingredients
let it cool
2 packs All Purpose
Add gelatine into the mixture Cream
mix until well combined 6 tbsp cocoa powder
Pour mixture into a pan top with ¾ cup low carb
unsweetened choco chips condensed milk
Put it in the freezer for 4 hours Unsweetened chocolate
chips
Tip: Add gelatine into the mixture.
It will make the ice cream thicker Optional:
Gelatin
*Lowcarb Condensed Milk
Set stove to low heat
*Lowcarb Condensed Milk
1 cup all purpose cream
In a pan, pour 1 cup all purpose cream
2 tbsp butter
add 2 tbsp butter
6 sticks low carb
6 sticks equal gold and 1 tsp vanilla and
sweeteners
mix
1 tsp vanilla extract
Continue stirring to avoid clumps

Optional:
Let it cool and transfer to a container Add sweeter according to
taste
 Ube keso ice cream

Ingredients

½ tsp ube extract

250 ml all purpose cream
1 cup coconut
Condensed milk
5 stick low carb
sweeteners
30 grams cheddar
cheese
6 Servings

Instructions

In a hot pan, low heat put 1 cup of coconut cream and 5 sticks of
LC sweeteners mix until it thickens set aside to cool

Put all-purpose cream coconut condensed cream in the cold

bowl. Beat it using a hand mixer
or whisk until it doubles with soft peaks
add ube extract, LC sweeteners, cheese slices and mix

Transfer mixture into a container and freeze for 1-2 hours

TIP: Refrigerate the following for 6 hours or overnight

all-purpose cream, coconut condensed cream, bowl for mixing.
 Chia pudding

Ingredients Instructions
1/4 cup Chia Seeds
1 cup Unsweetened Almond
Milk In a jar or a bowl, add the chia
Liquid Stevia to taste seeds and milk. Mix well.
2-3 large Strawberries Cover the jar or bowl, and
optional
refrigerate overnight.
Coconut Flakes optional

NOTE: You can store the chia
pudding (without toppings) in an
airtight container in the
refrigerator for up to a week.
If using canned coconut milk,
only use 3 Tbsp, and the rest of
the 1 cup as water
1 Serving
Adjust sweetener to taste, and add
flavoring of choice. You can add
more milk to achieve your desired
consistency.
Serve with your preferred toppings.
We went with strawberries and
coconut flakes
Chocolate Chip muffins

Instructions

Preheat the oven to 375°F

Melt the butter in a large bowl.
Add the vanilla, salt, and sweetener
then mix. The sweetener should
start to dissolve and make a
creamed butter consistency.

Now add the almond flour, baking

Ingredients powder, and eggs. Mix again well

1 stick Butter 8 Tbsp to break apart any clumps.

Stir in the chocolate chips.
2 tsp Vanilla Extract
Optionally leave out some
1/2 tsp Pink Himalayan Salt
chocolate chips for topping the
3/4 cup Low Carb Sugar
muffins before baking.
Substitute

4 large Eggs Fill a silicone muffin pan with the

2 cups Almond Flour batter distributing it evenly
3/4 tsp Baking Powder between 12 muffins.
1 1/2 Cups Lily's Chocolate Bake for 30-40 minutes, or until the

Chips top is golden and a toothpick

comes out clean.
12 Servings
peanut butter fudge

Instructions
Ingredients
Line a loaf pan with parchment paper and
1 cup Natural Peanut Butter set it aside.

1/2 cup Unsalted Butter 1 Stick

In a microwave-safe bowl, add the butter,
1/3 cup Low Carb Sugar Substitute and microwave it until completely melted.
Add in the erythritol and stevia, and whisk
10-20 drops Liquid Stevia well. Microwave in 30-second intervals,
whisking in between until all the sweetener
2 tsp vanilla extract is melted.

Add in the peanut butter and vanilla extract.

Note: Only use peanut butter brands
that have firm consistencies.
If you like a sweeter fudge, you can
increase the sweetener amount to 1
cup
14 Servings
Whisk until a homogeneous mixture forms.
Pour the mixture into the lined pan, and
sprinkle some flakey salt on top if desired.
Refrigerate until set at least for an hour.
Cut into 14 2×2 inch pieces or smaller.
Store in an airtight container in the fridge.
 keto custard

Instructions

Preheat oven to 180 C

Grease 4 ramekins and place them in
an oven dish. Set aside.

In a bowl add the eggs, erythritol,

vanilla, and stevia if added
sweetness is desired. Whisk until
combined.

Add the heavy cream, and whisk

well until the eggs are dissolved.

Pour the mixture into the four

ramekins. Pour boiling water in the Ingredients
oven dish surrounding the ramekins,
until it covers about an inch from the
top of your ramekins. 3 large Eggs
1/4 cup Low Carb Sugar
Bake for 30 minutes, or until golden
and set around the edges, but a little Substitute
wobbly in the center.
1 tsp vanilla extract
Let it cool. You can serve it warm or 2 cups Heavy Cream
cold. Garnish with fruits and/ or nuts
Berries or nuts for garnish
of your choice
10-15 drops Liquid Stevia
Notes:
Optional for more sweetness
For a creamier custard, you can
replace 1-2 of the whole eggs with
egg yolks.
Deep Fried Keto Donuts

Instructions
In a bowl, whisk together the wet
ingredients well.

Using another bowl, mix together all the dry

ingredients. Add the dry ingredients to the
wet ingredients.

Whisk together until combined. Place the

mixture in the fridge for 5-10 minutes to
allow the mixture to firm up.

Heat the frying oil on medium-low. Take the

Ingredients bowl out of the fridge, and use a mini scoop
or a tablespoon to divide the dough into
Dry Ingredients
around 12 donut holes.
3/4 Cup Almond Flour
2 tbsp Psyllium Husk Powder
1 tsp Baking powder
Wet your hands, and roll out each piece into
2 tbsp Low Carb Sugar Substitute a ball.
1/2 tsp Xanthan Gum (optional)
A pinch of salt Gently place the donut holes into the oil.
Fry them in 2- 3 batches to maintain the oil
Wet Ingredients temperature.
2 Large Eggs
They should be fried for 2 minutes on each
1 tbsp Melted Butter
side, or until golden.
1 tsp Vanilla Extract
Take them out and place them on kitchen
Oil for Frying
10-15 drops Liquid Stevia
towels to drain the excess oil.
Repeat until all the donut holes are fried.
Make sure to maintain a low temperature
when frying the donuts, the almond flour Sprinkle powdered erythritol as a garnish.
browns really fast. Give the donuts enough
time to cook on the inside as well. You can serve It with sugar-free ganache,
or roll the donuts in a mixture of granulated
12 Servings erythritol and cinnamon.
 Mini Cream Puffs

Instructions
Preheat the oven to 300 degrees.

To make the puffs

In a large mixing bowl add the cream cheese
and the egg yolks. Separate the whites out and
add to another medium mixing bowl.

Add cream of tartar to the whites and

beat the egg whites to stiff peaks.
Set aside

Add 20 drops of liquid stevia and 1 tsp

vanilla extract to the cream cheese and
yolk bowl, and beat using a hand mixer
until combined.

Fold the whites into the cream cheese

mixture with a spatula until fully combined.
Distribute the puff mixture into a 24 cup
Ingredients silicone mold .
Bake for 25 minutes.
PUFFS Allow to cool for 20 minutes.
3 tbsp cream cheese, room
temperature Filling
2 large eggs Put 1 can of coconut milk in a large bowl.
1 tsp vanilla extract Whip it up until smooth
20 drops Liquid Stevia Add in 30 drops of liquid stevia and the
coconut flakes and combine.
1/4 tsp Cream of Tartar
Fill a Ziploc bag with the cream, cut the tip,
and pipe it onto half of the puffs. Top all
FILLING
the creamed puffs with the other halves.
1 can (13.66oz) coconut milk,
refrigerated TIP: You can also use a cupcake mold for
30 drops Liquid Stevia larger cream puffs
1/4 cup unsweetened coconut flakes Bake for 30-35 minutes

4 Servings
 Mug Cake
Ingredients
MUG CAKE BASE – VANILLA
1 tbsp Butter
1/4 cup Almond Flour or 1.5 tbsp
coconut flour
2 tbsp Low Carb Sugar Substitute
1/8 tsp Pink Himalayan Salt
1 tbsp Heavy Cream
1/4 tsp vanilla extract
1/4 tsp Baking powder
1 large Egg
PEANUT BUTTER MUG CAKE
1 tbsp Peanut Butter
CHOCOLATE MUG CAKE
2 tsp Low Carb Sugar Substitute
additional
1 tbsp Cocoa Powder
Instructions
To make the base
In a mug melt the butter for 30 sec
until it turns to liquid.
Add in all the dry ingredients and mix
well.
Add the cream, vanilla, and egg, mix
again to avoid clumping.
Microwave for 45-75 seconds or until
mug cake is fully cooked.
Allow to cool a bit before topping
---
To make other variations
Prepare base according to directions
above
Once the batter is ready simply mix in
all additional ingredients depending on
the base of choice.
Microwave the mixed batter for 45-75
seconds or until cooked all the way
through
Peanut Butter Cups

Ingredients

1 cup Chocolate Chips

1/4 cup Peanut Butter

12 Servings

Instructions
Place your ice cube tray in the freezer for 30 minutes prior to
starting.
Grease ice cube tray using a non-stick spray or coconut oil.

Melt chocolate chips by placing them in a microwave safe bowl

and heating in bursts of 15 seconds.

Pour half of the melted chocolate into your ice cube tray. Use a
spatula to spread the chocolate up the sides of the tray.
Place in the freezer for 30 minutes to harden.

Remove tray from the freezer and evenly distribute the peanut
butter on top of the hardened chocolate layer.

Melt the remaining chocolate once again and evenly distribute

on top of the peanut butter layer.
Gently tap the ice cube tray so the top layer flattens out and
completely covers the peanut butter.

Place in the freezer for 2 hours.

Crack the ice cube tray to remove the peanut butter cups.
Use a knife to remove any cups that stick to the tray.

TIP: If you have trouble getting your chocolate to melt you can
add 1 tablespoon of coconut oil to the chocolate chips.
Puto Pao with Salted Eggs

Instructions

Sautee ground pork in a

keto/lowcarb approved oil
When pork is about to be
cook, add stevia, coco aminos

Procedure
Put the puto mix ingredients in
a bowl and mix

Place the silicone cupcake

mold in a steamer
Pour about 1 1/2 tbsp of puto
mixture.

Add the pork asado fillings.

Pour 1 tbsp of puto mixture
Top with salted egg
Puto Mix
Cover with a cloth (to avoid
the moist to fall on the
mixture).
Cook in a medium heat for
10-12 minutes
Filling
Use a toothpick to check if it's
already cooked
Ingredients
½ cup of coconut flour
1 pack of all purpose cream
Pinch of salt
4 green stevia as sweetener
1 tbsp baking powder
Few drops of vanilla
8 eggs
⅛ kilo ground pork
Salt and pepper
4 green stevia for sweetener
1 tbsp Coco aminos
Lil bit of water and Xanthan
Gum for thickening the sauce
 No bake Tiramisu

Instructions

In a small microwavable Pyrex

Add 1 tbsp unsalted butter, 1 - 2 tbsp heavy
Ingredients cream and microwave for 1min.

Add 3 tbsp almond flour or 2 tbsp coconut flour, 1

Cake tbsp sugar substitute, 1/2 tsp baking powder. Mix
10 grams unsalted butter well and add 1 large egg, 1 tbsp vanilla extract,
1-2 tbsp heavy cream or almond milk mix all ingredients.
3 tbsp almond flour or 2 coconut flour 1
Microwave for 2 and half minutes.
tbsp stevia
1/2 tsp baking powder In another bowl put 200 grams of cream
1 large egg 1 cheese. Blend well. Add 100ml heavy cream, 1
tsp vanilla extract tsp vanilla extract, 2 tbsp sugar substitute, whisk
until peak. Set Aside
Cream cheese mixture
200 grams cream cheese or Get the sponge cake in the microwave and let it
mascarpone cheese cool.
Slice the sponge cake into strips
100 ml heavy cream or all-purpose
cream
In a container arrange the sponge cake and
1 tsp vanilla extract
pour the Nespresso all over the sponge cake
2 tbsp stevia
then put all the cream cheese mixture and
1 shot Nespresso or strong coffee flatten. Gently tap the container.
Refrigirate for 30min - 1hr

6 Servings After 1hr garnish with unsweetened cocoa

powder using a strainer
 Tikoy

Ingredients
2 tbsp coconut flour
2 and half tbsp
psyllium husk
50ml coconut cream
100ml water
1 tbsp low carb
sweetener
Sesame seeds
1 tbsp unsweetened
peanut butter

Instructions
Toast 2 tbsp of sesame seeds in a pan until golden brown
In a bowl sift 2 tbsp coconut flour
add 2 1/2 tbsp psyllium husk, 1 tbsp sweetener
50ml coconut cream, 100ml water
Blend well

Transfer mixture into heat resistant container

spread and steam for 30minutes
loosen and transfer it to parchment paper to flatten tikoy
Spread unsweetened peanut butter and roll

Cut into 4 pcs and garnish with roasted sesame seeds and
erythritol powder
 Lemon Squares

Instructions

Preheat the oven to 180°C

In a bowl, mix all the ingredients at

the base: almond flour, butter and
erythritol powder.

Cover with paper butter a square

mold 21 cm in diameter. Pour the
base mix and squeeze against the

Ingredients background. Take in the oven for 15

minutes and let cool for 10 more
Base minutes.
150 g almond flour
115 g butter melted Meanwhile, mix in another bowl the
45 g erythritol powder ingredients of coverage: almond
flour, erythritol, lemon juice , zest
Topping and eggs. Pour on base and lead
80 g almond flour back in the oven for 25 minutes or
120 g erythritol until cooking coverage.
powder
⅓ cup lemon juice (3 Let cool completely in the fridge (for
lemons squeezed) 1 hour) before cutting. Sprinkle
½ tsp lemon zest erythritol powder to decorate and
3 eggs cut with sharp knife. Pre-order in the
fridge until consuming.

12 Servings
 Peanut Cupcake

Instructions

1In a microwave bowl, add peanut

pasta, coconut oil and almond milk.
Warm up in the microwave for 30
seconds or even melt the oil.

Add almond flour, erythritol, egg,

baking powder and vanilla essence.
Stir well until combined

Ingredients Pour mix in two molds or cups.

Decorate with peanuts and
3 scoops almond flour chocolate chips (optional).
2 tablespoons peanut
pasta , no sugar Take the first mold to the
microwave and cook for 1 minute.
1 tsp erythritol
Cook for 20 more seconds if the
1 tsp coconut oil
center is still raw. Repeat with the
1 tsp almond milk second one.
1 egg
1 teaspoon baking Add your favorite topping and

powder serve immediately.

½ tsp vanilla essence

TIP: If you prefer to use oven
Take molds in the oven for 12
2 Servings
minutes at 180 C or until the center is
cooked
 Cinnamon Rolls

Ingredients

Base
130 g almond flour
40 g coconut flour
50 g of erythritol
20 g flour of flaxseed
3 eggs
¼ cup milk cream
½ tsp of water
20 g butter , melted
½ tsp vanilla essence
Instructions
½ tsp baking powder
Preheat the oven to 200°C
In a large bowl, mix the dry ingredients of the dough: 1 tsp xanthan gum
almond flour, coconut flour, erythritol, flour, baking powder, 1 pinch of salt
xanthan gum and a pinch of salt.

Add the moist ingredients: eggs, milk cream, water, butter

and vanilla essence. Mix up to form a dough and let it rest
Filling
for 5 minutes 60 g butter melted
Meanwhile, prepare the filling: in a small bowl mix butter, 45 g of erythritol
erythritol and cinnamon.
1 tsp cinnamon powder
Place the dough between two paper butter and spread
with a knead stick. Cut 9 strips of dough, smear filling over
each and roll up. Take all rolls to a round mold of 21 cm in Glaze
diameter (or rectangular 16 x26 cm) oiled with matte.
Bake for 5 minutes, reduce fire to 180°C and cook for 15 2 tablespoons of cream
more minutes or even gold. Let it cool slightly.
cheese, softened
Meanwhile, combine cream cheese, butter and stevia. If you 15 g butter melted
want more liquid frosting, add almond milk to your desired
consistency. Serve the rolls covered with the frosting. ½ stevia
.
Almond milk (optional, to
TIP: Once cold, I recommend you reheat the cinnamon rolls
in the oven or in the microwave, are as soft and amazing as lighten up)
freshly baked

9 Servings
Cheesecake Brownie

Instructions

Ingredients Preheat the oven to 180°C

Place butter and chocolate in a microwave
BROWNIE bowl, melt them in the microwave at 20
100 g butter second intervals.
Add erythritol and vanilla essence. Beat well
60 g of erythritol until combined
60 g bitter chocolate 70 . Follow with 2 eggs, almond flour and
cocoa.
% cocoa Beat again until you form the brownies base.
75 g almond flour In another bowl, soften the cream cheese.
Add the remaining ingredients of
15 g of cocoa powder cheesecake: 50 g of erythritol, egg, milk
2 eggs cream and vanilla essence.

½ tsp vanilla essence Prepare 2 tbsp brownie mix. In a square

oven mold (21 cmx21cm) covered in butter
paper, clear the remaining of the brownie
CHEESECAKE mix. Pour up the cheesecake mix

225 g cream cheese Add some boiling water to the reserved

50 g of erythritol brownie (optional) and randomly pour on
the cream cheese. With a toothpick draws
1 egg eights and rounds
¼ cup milk cream Bake for 30 to 40 minutes (depending on if
you like them more or less cooked). It
½ tsp vanilla essence dismolds once warm and let's cool
completely before cutting