Monthly Archives: February 2019

Truly Delicious Low Carb/Low Sugar Chocolate Chip Blondies

28 Thursday Feb 2019

Posted by in Baking, Low Carb, wrks4me - Recipes

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Sugar Free Blondies

Ingredientswrks4me_terry_tested-11

  • 4.5 ounces (130g) unsalted butter softened (You can use salted butter if that’s what you have)
  • 4.5 ounces (130g) natural peanut butter smooth (You can use regular smooth peanut butter if that’s what you have, just watch the sugar content)
  • 3 ounces (85g) Stevia/Erythritol Sweetener or Sugar substitute
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ounce (28g) coconut flour
  • 1 teaspoon Baking Powder
  • 3.5 ounces (100g) Sugar-Free Chocolate Chips

Instructions

  1. Preheat oven 180C/350F
  2. Put peanut butter and softened butter into a mixing bowl and beat on medium speed until smooth
  3. Add your sugar substitute and beat on medium speed until the mixture is light and fluffy
  4. Add eggs and vanilla and beat continue to beat until well combined
  5. Add coconut flour and baking powder and beat on until the ingredients are mixed
  6. Fold in with a spatula the chocolate chips
  7. Pour the mixture into an 8″x8″ lined square cake tin
  8. Bake for 20 minutes, or until a skewer comes out clean
  9. Allow to cool before cutting into 16 pieces (note: the squares will drop a little as they cool)

Enjoy

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Gluten Free Soft Cheese Buns

07 Thursday Feb 2019

Posted by in Low Carb, wrks4me - Recipes

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Cheese Buns

These are light and fluffy and full of flavour. And best of all they are gluten free.

Ingredientswrks4me_terry_tested-11

  • 1 cup of whole milk
  • 1 egg
  • 1/2 cup of vegetable oil
  • 1/4 teaspoon salt
  • 2 cups of tapioca flour
  • 5 ounces or 1 cup of grated Parmesan cheeseCheese Buns Split

Directions

  1. Add egg, milk, vegetable oil and Parmigiano Reggiano cheese in a blender and mix for 10 seconds. Turn off blender
  2. Add the baking powder, salt and tapioca flour
  3. Blend for 30 seconds
  4. Pour batter into sprayed muffin tins (I use large size muffin tins). You can also make mini buns by using a regular muffin tin.
  5. Bake at 400 F. degrees for 20-25 minutes or until golden grown on top
  6. Store cheese rolls in an air proof container or zip bag for up to 5 days.

Note: If you are lactose intollerant, natural Parmigiano Reggiano have only a trace of lactose and can be digested by many people with lactose intolerance.

Enjoy