• Homade Keto Puto

    Now you can enjoy “Puto” Filipino  tradition cake while on a low carb diet

    WHAT YOU NEED

    1/2 cup coconut flour

    1/2 tbsp baking powder

    1 tbsp cream cheese

    4 eggs

    2-3 sticks of equal gold

    4 tbsp almond milk

    2 sliced Salted egg for toppings

    Sliced Chesse for toppings

    1 tbsp Butter

    WHAT TO DO

    Mix coconut flour, equal gold, and baking powder then set aside

    Mix almond milk, butter and cream cheese

    Whisk wet ingredients to dry ingredients

    Pre heat steamer

    Pour mixture to molds and arrange into steamer

    Steam for 10 minutes then add toppings salted egg and cheese then steam for another 5 minutes

    Take the steamed cheese puto out of the steamer. Let it cool down.

    Gently remove the puto from the mold with the help of a spatula.

    Arrange in serving plate. Serve.

    Share and enjoy

  • No bake low carb Blueberry Cheesecake

    This is by far the most delectable basic low carb cheesecake recipe I’ve ever tasted. To me it’s the texture that really sets it apart lighter, not so dense. So simple to make that you think it will be bland but the flavor is perfect.

    WHAT YOU NEED

    For the crust

    2 oz Butter (melted)

    1 and 1/2 Cup of Almond Flour

    1 Tsp Cinnamon powder

    2 Sticks of Equal Gold

    For the filling

    227g Cream Cheese

    1 Tsp parmesan cheese

    1/2 Cup All purpose cream

    1 Packet of gelatin i use knox

    1 Tsp Vanilla extract

    1 Tsp Virgin coconut oil

    1 Tsp MCT oil

    4-5 sticks of Equal Gold

    Blueberry in can

    WHAT TO DO

    For the crust

    Combine in a round pan almond flour, sugarfree, cinnamon and melted butter

    Use fork to blend everything together

    Use spatula to press firmly into round container

    (put crust in refrigerator for atleast an hour so it can harden before adding the filling)

    For the filling

    Dissolve gelatin in 1 cup boiling water until powder have completely dissolved.

    I use immersion blender to beat creamcheese, sugarfree, vanila extract, parmesan cheese, mct oil, vco and all purpose cream

    Pour in only half of the gelatine mixture into beaten cream

    The mixture will thicken up as it cools in the refrigerator. So, I put the bowl in the refrigerator for about 30-45 minutes, stirring every 10-15 minutes.

    Take the bowl of the filling mixture out of the refrigerator when it has thickened enough to a spreadable consistency.

    Take a rubber spatula to evenly spread the filling into the prepared crust.

    Chill for the next 2-3 hours

    Add blueberry for toppings

    Serve and enjoy.

  • Low Carb Sopas

    This dish is rich, flavorful, and simply delicious.

    This version of low carb recipe is perfect during cold weather.

    When air gets chilly, one of the first things you want to do is curl up on the couch with a bowl of warm sopas.

    WHAT YOU NEED

    All purpose cream

    1 Tbsp of Butter

    2 Medium Eggs

    Onion and Garlic

    (1) Chicken Broth Cubes

    1/2 Cabbage

    Soup Pack Chicken

    1/4 kg Chicken Liver

    226g Tofu Shiritaki

    Salt and Pepper to taste

    WHAT TO DO

    Chop onion and garlic

    Wash Shiritaki Macaroni in running water for 5 minutes. Set aside.

    Boil 5-8 cups water in a medium pot. Add the chicken breasts and chicken liver. Cover and cook in medium heat for 15 to 18 minutes. You may add more water if needed.

    Separate the chicken and chicken liver from the water. Let the chicken cool down and then shred. Set both shredded chicken and water aside.

    Heat oil in a large soup pot. Sauté the garlic until it turns medium brown, add onion.

    Continue to sauté for 1-2 minutes.

    Add the shredded chicken. Stir and cook for 1 minute, add chicken liver and cabbage. Quickly stir and then pour the water used to boil the chicken, add Shiritaki Macaroni.

    Add all purpose cream and Knorr Chicken Cube. Stir well. Cover and cook for 10 minutes.

    Note: you can add more water if needed.

    Add salt and ground black pepper to taste.

    You can also add boiled egg

    Transfer to a serving bowl.

    Serve, share and enjoy!

  • Low Carb Japanese Siomai

    Satisfy your siomai craving with this easy and tasty homade recipe

    WHAT YOU NEED

    Seaweed Nori

    1 medium egg

    Onion and Garlic

    Soy sauce and Calamansi

    Garlic Salt, Salt and Pepper to taste

    Minced Pork

    Parsley

    WHAT TO DO

    Mix in cabbage, onion, garlic, ground pork, egg, garlic salt, parsley,  salt and pepper.

    Mix until well blended. Cover and let it rest for at least 15 minutes.

    Cut Nori into strips

    Brush the Nori Seaweeds with water before wrapping it. Lay a Nori wrap on a flat surface. Spread the meat filling evenly.

    Roll and seal edges.

    Using a steamer, steam the japanese siomai for about 30-45 minutes.

    While waiting, prepare the dipping sauce. In a small pan over medium heat, add oil and garlic. Cook garlic, stirring often, until browned and crisp.

    Combine the other ingredients in a bowl.
    You may serve them separately, topping the Japanese Siomai with fried garlic and then the sauce.

    Enjoy and share.

  • Low carb Avocado ice cream

    This incredibly easy avocado ice cream recipe takes just 10 minutes. Even better, there’s no added sugar

    The texture is thick and creamy, obviously cold, and the most important part, delicious.

    There’s really no reason not to enjoy this recipe as a healthy alternative for ice cream whether it’s for a snack or after-meal dessert.

    WHAT YOU NEED

    1 Chilled all purpose cream

    1 tsp MCT oil

    3 medium sized avocado

    3 tbsp cream cheese

    4-5 Sachets of sugarfree sweetener

    3 Tbsp whipping cream

    Whipped cream

    WHAT TO DO

    Cut avocado in half, discard pit and scoop out flesh.

    In a blender, combine avocado, whipping cream, all purpose cream, mct oil, sugarfree, and cream cheese

    Blend using a stick blender (blend for 3-5 minutes)

    chill for 1-2 hours

    Top it with whipped cream

    Serve and enjoy.

  • Miso soup using Shiritaki noodles

    There’s no more relaxing than to make a warm soup when it’s cold and rainy outside.

    Heres comforting dish that you can enjoy during the rainy season traditional Japanese soup with low carb noodles (Shiritaki).

    WHAT YOU NEED

    2 (200g) Shiritaki Noodles


    (3 Servings) Instant Miso Soup (Paste)

    Nori (I use regular and wasabi flavored nori)

    2 Large Eggs (boiled)

    Petsay Baguio

    WHAT TO DO

    Boil 2 eggs

    Prepare the Noodles

    Rinse Shiritaki noodles for 3-5 minutes in running water

    Boil water add Shiritaki noodles and boil for 5 Minutes

    Drain

    Prepare Miso Soup

    Empty 3 servings of each package into pan add 480ml of hot water. Stir well. Boil for 2 mins then add Shiritaki noodles

    Add petchay baguio, Egg and Nori

    Serve and Enjoy.

  • No Bake Low Carb Cheesecake

    This easy low-carb cheesecake pretty much sums up what we all love easy and healthy.

    I was struggling with my low carb diet and this recipe gave me something to look forward to when i needed that sweet fix.

    WHAT YOU NEED

    For the crust

    2 oz Butter (melted)

    1 and 1/2 Cup of Almond Flour

    1 Tsp Cinnamon powder

    2 Sticks of Equal Gold

    For the filling

    227g Cream Cheese

    1 Tsp parmesan cheese

    1/2 Cup All purpose cream

    1 Packet of gelatin i use knox

    1 Tsp Vanilla extract

    1 Tsp Virgin coconut oil

    1 Tsp MCT oil

    4-5 sticks of Equal Gold

    WHAT TO DO

    For the crust

    Combine in a round pan almond flour, sugarfree, cinnamon and melted butter

    Use fork to blend everything together

    Use spatula to press firmly into round container

    (put crust in refrigerator for atleast an hour so it can harden before adding the filling)

    For the filling

    Dissolve gelatin in 1 cup boiling water until powder have completely dissolved.

    I use immersion blender to beat creamcheese, sugarfree, vanila extract, parmesan cheese, mct oil, vco and all purpose cream

    Pour in only half of the gelatine mixture into beaten cream

    The mixture will thicken up as it cools in the refrigerator. So, I put the bowl in the refrigerator for about 30-45 minutes, stirring every 10-15 minutes.

    Take the bowl of the filling mixture out of the refrigerator when it has thickened enough to a spreadable consistency.

    Take a rubber spatula to evenly spread the filling into the prepared crust.

    Chill for the next 2-3 hours

    You can serve it plain or dress it up with your favorite toppings like fresh berries, whipped cream, cocoa powder and your favorite sugarfree chocolate syrup.

    Serve and enjoy.

  • Low Carb Bulgogi Egg Wrap

    You guys won’t believe how easy these are. The wraps themselves are literally one ingredient an egg. It’s basically like making a fried egg, just a little bit thinner and then filling it with meat and cheese yum, they’re about as comforting as comfort food can get.

    WHAT YOU NEED

    Eggs (2 medium eggs in each wrap)

     5 tbsp Mayonnaise

     1 Tsp Butter

     2-3 Tbsp grated cheese

     Olive oil for frying (you can also use coconut oil, palm oil or butter)

     Garlic Salt seasoning or Salt and Pepper

     Half medium onion chopped and blanched

     Pealed and chopped cucumber (chop it in half so you can easily roll the egg wrap)

     Sliced Tomatoes

     Green Lettuce

     Chopped Parsley

     Bacon strips and Korean BBQ sauce

    Make Ahead: The meat needs to marinate for at least 2 hours and up to overnight.

    WHAT TO DO

    Wash some of your favorite leafy vegetables i use green lettuce for this recipe but you can also use iceberg lettuce, romaine lettuce or red leaf lettuce. Set them aside to dry.

    How to make the wrapping sauce

    Mix all of the sauce ingredients together:
    5 Tbsp mayonnaise, 1 tsp butter, half onion chopped and blanched, 2tbsp chopped parsley, seasoned it with garlic salt or salt and pepper.

    You will get about ¼ cup of sauce. If you like to eat this often, you can make a larger portion ahead of time and then store it in the refrigerator to serve whenever you need it.

    How to make egg wraps

    Whisk the egg in a bowl until there are no lumps and you cannot see any egg yolk or white pieces.

    Heat some olive oil / coconut oil (or butter) in a non-stick frying pan over medium heat.

    Pour the egg mixture into the 28-30 cm non-stick frying pan and rotate the pan to let the egg spread out into a thin layer. The thinner the better when using eggs as wraps.
    Once cooked on one side, flip over.

    Remove each wrap as they cook and leave on a plate and allow to cool.

    Repeat with as many eggs as you like until you have made enough wraps for the week ahead.

    Place sauce evenly add lettuce, 2 strips of bulgogi meat, your favorite cheddar cheese, sliced tomato, cucumber and roll up.

    Serve and enjoy

  • Fast and easy Chocolate low carb Icecream

    Have you been following a low carb dairy free diet? Even if you aren’t, you should give this fast and easy ice cream recipe a try!

    No ice cream maker needed for this smooth, creamy and sugar free healthy dessert.

    WHAT YOU NEED

    You may need to play a bit with the sweeteners and the cocoa ratio to appease your personal preference.

    I use 4 packets of natural stevia and 4 tbsp of unsweetened cocoa

    2 tbsp Cream Cheese

    Stick blender

    2 tsp MCT oil

    2 tbsp sliced almonds for toppings

    1 box of chilled all purpose cream

    WHAT TO DO

    Put all ingredients together

    Mix all ingredients together using Stick Blender

    Chill for 3 hours

    Top it with sliced almonds and your favorite light or sugarfree chocolate syrup

     Serve and enjoy

  • Keto Strawberry Ice Cream

    Take advantage of having strawberries at home with this simple, but creamy strawberry ice cream recipe.

    Cream, cream cheese, and fresh strawberries burst with every bite.

    WHAT YOU NEED

    All purpose cream, Cream Cheese, Natural Stevia, Strawberries

    Hersheys Lite Syrup

    WHAT TO DO

    Mix Fresh strawberries, 1 box of all purpose cream, 4 sachets of Natural Stevia, and 2 tbsp Cream cheese using Stick Blender

    Blend for 3-5 minutes

    Chill for 3 Hours

     

    Top it with strawberry and your favorite Chocolate syrup

    Serve and Enjoy

%d bloggers like this: