• 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 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 Peanut Butter Choco Lava

    No bake low carb peanut butter choco lava cake

    These lava cakes are easy to make and ready in less than 5 minutes

    Who would have thought that chocolate lava cake would be on a menu of a healthy diet plan this is great to have when you are craving for a dessert.

    Now i make way more mug cakes because there’s no fancy baking skills required here.

    WHAT YOU NEED

    3 Tbsp Butter melted

    1 Tsp Peanut Butter lite

    3 Tbsp unsweetened Almond Milk

    2 Medium Eggs

    1 Tsp Vanilla

    Pinch of Salt

    4-5 Sachet of Equal Gold

    2 Tsp Baking Powder

    4 Tbsp Almond Flour

    3 Tbsp unsweetened Cocoa Powder

    Whipped Cream for toppings (optional)

    WHAT TO DO

     

    Put together almond flour, sugar,  cocoa powder, add salt, baking powder and mix well

    Add eggs, melted butter, vanilla and almond milk 1 tablespoon at a time

    Mix well together to get a smooth batter

    Pour into a microwave safe mug

    Microwave on full power for 20 seconds

    Take it out and push the chunk of peanut butter right into the center of the batter.

    Make sure the peanut butter doesn’t protrude out of the batter. It has to completely disappear into the center

    Microwave on another full power for 30 seconds. (Microwave time varies. Change accordingly)

    Let it sit for a minute, unmould and serve plainly or topped it off with your favorite whipped cream

    This is best eaten warm as when it gets cold, the chocolate cake starts to harden. You can always re-heat and eat
    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

  • Low Carb Bagnet Chicken Mami

    Experience the awesome taste and delectable flavors of Filipino Food while on Keto diet

    Chicken Mami or Chicken Noodle Soup is a delicious soup dish fit for any weather

    What you need

    Shiritaki Noodles / Konjac Noodles 2 Packs (200 grams per pack)

     1 Large Chicken breast

    6 chicken liver

    Salt, Pepper and 1 knorr Chicken cube

    2 Large Egg, Soy sauce and Olive Oil

    Bagnet (thinly sliced)

    Onion and Garlic

    Cabbage

    Baguio Beans

    What to do

    1. Place Chicken breast in a pot, pour in just enough water to cover allow to boil for 5 minutes, add Chicken liver and boil for 5 minutes
    2. Scoop out Chicken Breast and Chicken Liver and move to plate to cool
    3. When cool shred chicken breast and chop chicken liver

    Meanwhile..

    Deep fry thinly sliced Bagnet Ilocos set aside

    Prepare the Noodles

    1. Rinse Shiritaki noodles for 3-5 minutes in running water
    2. Boil water add Shiritaki noodles and boil for 5 Minutes
    3. Drain and toss in Olive oil

    Sauteed Vegetables

    1. Saute Garlic and onion add shredded Chicken breast and Chicken liver
    2. Add Cabbage and Baguio beans
    3. Season it with salt and pepper

    Broth

    1. Dissolve Chicken cube to leftover water (from the boiled chicken and chicken liver) taste and adjust seasoning (add salt, pepper and soy sauce)
    2. Add 2 Large eggs boil for 2 minutes
    3. Add oiled Shiritaki noodles
    4. Add sauteed vegetables and boil for 2-3 minutes

    Pour Low Carb Chicken Mami in bowl top it with chopped onion and Fried Bagnet

    Serve and enjoy

     

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