Tag Archives: Almond Flour

Cauliflower Cutlets

Spiced Indian Stlye Cauliflower Cutlets

I love this simple recipe that requires very little time.

4 eggs
1/2 cup ground pork rinds or almond flour (if using almond flour, add 2 tablespoons of water)
6 cups steamed and mashed cauliflower (entire head of cauliflower)
1 cup freshly grated Parmesan cheese
1⁄2 teaspoon garam masala
1⁄2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon sea salt
freshly cracked pepper
4 tablespoons of cilantro, finely chopped
4 green chillies, finely chopped
6 green onions, chopped
1 lb of sugar-free cooked bacon, crumbled
Bacon grease or any fat of choice for frying

In a large bowl, beat the eggs on high until they are nice and fluffy. Add the ground pork rinds and continue beating the mixture.

Add the remaining ingredients, all expect for the bacon grease.

Cover your hand in grease and form patties that are 1 inch thick and 3 inches in diameter. This should make 16 cutlets.

Fry 4 at a time in a pan heated to medium- high. It will take 1-2 minutes per side. Set on a paper towel for the excess grease to come off. Serve plain or with greek yogurt, my spicy yogurt sauce or spiced jalapeno sauce.

Almond Butter Cookies

Almond Butter Cookies

1 and 1/4 cup almond flour
1 cup sugar equivalent (I love Stevia)
1/4 cup butter, at room temperature
2 large eggs
1/2 tablespoon vanillaDirections
Pre-heat oven to 350 degrees F.

Line baking sheets with parchment paper or use a non-stick baking mat.

Set the almond flour aside and blend in the room temperature butter in small chunks. Add in the eggs and vanilla until well incorporated.

Form the dough into 1-inch balls on a cookie sheet and and flatten them out.  I like to poke holes and shape them like traditional butter cookies. If you are using crystallized stevia, sprinkle some on top.

Bake for 8 to 10 minutes or until golden brown on the top.

Allow the cookies to cool before removing.

Fried Vegetable and Paneer Kofta Balls

Fried Vegetable & Cheese Kofta BallsKofta Ball Ingredients
2 cups cauliflower, grated
2 cups cabbage, grated
1 cup almond flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Asafoetida (omit if you do not have it)
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons garlic paste
1 tablespoon ginger paste
1 teaspoon poppy seeds lightly roasted and ground into a powder
3 tablespoons cashews ground into a thick paste
24 cubes of paneer cheese
Enough coconut oil to fry the koftas in (feel free to use any oil that you have at home)
Set aside another 1/2 cup of almond flour so you can roll the balls in the inf you want a more defined exterior coating.

Mint Chili Sauce Ingredients
1 1/2 teaspoons garlic
2 tablespoons mint leaves
1/4 piece of red chili pepper
1/2 cup yogurt
1/2 lime, juiced
1/4 teaspoon salt
1/8 teaspoon black pepper

Kofta Ball Directions
Combine all of the ingredients together but the last two. Allow them to sit in a large bowl together for 30 minutes to allow the dry ingredients to get absorbed into the vegetables and the flour to absorb all of the liquid.

You can make the balls as large or as small as you want. I like to make them big enough so I can safely pop one in my mouth without looking like I just stuffed my face. Place a piece of paneer at the center and then roll the dough into balls. This recipe usually makes 24.

Bring the oil up to 350 degrees F.

Fry a few at a time, make sure you do not overcrowd the pan so the temperature stays up and they all brown evenly. Allow the balls to dry on paper towels. Serve with the sauce.

Mint Chili Sauce Directions
Combine all of the ingredients together in the blender and blend. Serve on the side or directly over the fried balls.

The Perfect Low-Carb Pancakes

IngredientsThe Perfect Low-Carb Pancakes
1 cup almond flour
½ cup coconut flour
3 eggs
1/4 cup carbonated water (this gives the pancakes a lovely fluffy texture)
2 tablespoons coconut oil
1/4 teaspoon salt
2 tablespoon stevia equivalence

Mix all of the ingredients together in a blender and heat a skillet to medium heat with a bit of the coconut oil.

Pour ¼ cup of the batter on the skillet and allow the bottom to brown, and then flip.

Serve with jam, fruit spread or sugar-free syrup.

Low-Carb Koftas (Mediterranean Meatballs) with Couscous Alternative and A Spiced Yogurt Sauce

Here is a great low-carb version that is bread and pasta free but you will never feel like you are missing out on a single thing!Mediterranean Meatballs with Couscous

Kofta Ingredients
1 lb.  ground pork, beef or chicken (feel free to mix a few different meats together)
1/4 cup almond flour
1 onion, finely chopped
2 egg
3 cloves of garlic, minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground fennel seeds
1/2 teaspoon coriander powder
1/2 teaspoon ground cumin
1 teaspoon crushed red pepper
2 tablespoons Italian parsley, minced
2 tablespoons olive oil (if you are using ground pork or ground chicken)
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
Kofta Directions
Mix the ingredients together in a large bowl and using a scooper (2 tablespoons) mold each of the meatballs and cook in a pan on medium heat until the meatballs are golden brown and cooked through.
You can also bake these meatballs at 375 degrees F for 15-25 minutes until fully cooked. Chicken and pork will take about 20 minutes and beef will take a bit longer.
Couscous Ingredients
4 cups steamed cauliflower
Pinch of saffron
1 1/2 teaspoons salt
1 tablespoon olive oil
Couscous Directions
Using a ricer or a grater, rice or grate the cauliflower.

Combine all of the ingredients together in a large bowl and serve.

Lemon-Coriander Yogurt Sauce Ingredients
1/2 lb (8 ounces) of full-fat yogurt (I prefer Greek yogurt due to its thick consistency)
1 lemon, juiced
Zest of 1 lemon
1/2 teaspoon cumin powder
1/4 teaspoon toasted coriander seeds
salt and pepper

Lemon-Coriander Yogurt Sauce Directions
Mix all of the ingredients together and serve.

Low-Carb Decadent Carrot Cake

Yes, I know that this cake still has carbs in the form of carrots and pineapple but we leave out the unnecessary carbs found in flour and sugar. If you have extra frosting leftover, feel free to serve it with fresh berries for a healthy dessert.

IngredientsDecadent Carrot Cake
Butter for the pans
1.5 cups coconut flour
.5 cups soy flour
1 cup almond flour
2 cup sugar substitute
2 tablespoons sugar-free maple essence
2.5 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon nutmeg
1.5 teaspoon salt
1/2 teaspoon guar-guar gum
5 eggs
1 cup vegetable oil
2 teaspoons sugar-free vanilla extract
2/3 cup buttermilk
1/2 cup crushed pineapple
4 cups carrots, grated
1 1/2 cup raisins in 1/2 cup warm rum (remove the raisins from the rum)
1 1/2 cups chopped pecans, optional

Frosting Ingredients
3 (8-ounce) packages of cream cheese, room temperature
1 cup unsalted butter, room temperature
1 cup sugar substitute
1/4 teaspoon guar-guar gum
1 tablespoon sugar-free vanilla extract
1 1/2 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans and line the bottom of the pans with parchment paper. The parchment paper will ensure the cakes do not stick to the pans.In a large bowl, combine flours, sugar, baking soda, guar-guar gum, cinnamon, nutmeg and salt.

In another bowl, add the wet ingredients together (eggs, vegetable oil, vanilla extract, maple essence, buttermilk and crushed pineapple) and whisk.

Using a hand mixer, blend the wet ingredients into the dry ingredients until combined. Add the carrots, raisins and pecans to the mixture and fold the ingredients in.

Pour into the three cake pans. Bake for approximately 40-45 minutes.

Remove from oven and cool for 5 minutes. Remove the cakes from the pans and place them on waxed paper  to cool. Make sure the cakes have completely cooled before you attempt to frost them.

Frosting Directions
Add all ingredients except for the nuts, to a large bowl and beat with a hand mixer on high until the mixture becomes fluffy. Stir in the nuts.

Generously frost the three individual cakes with the frosting and then stack one on top of the other. and frost the sides to ensure it is seamless.

Low-Carb Blueberry Muffins

When I started living the low-carb lifestyle, my poor sweet tooth suffered. You have no idea how badly it suffered. So I decided that it was time for me to stop being angry about my situation and start using my brain to figureBlueberry Muffins out how I could have the best of both worlds. I love this recipe because blueberries are naturally low in carbs and sugars and they taste amazing!

Recipe makes a 16 muffins or 10 very large muffins

1/4 cup soy flour

1/4 cup protein powder either plain or vanilla flavor
1/2 cup coconut flour
1/2 cup almond flour
1 package of full fat cream cheese, room temperature
1/2 teaspoon salt
2 teaspoons baking powder (1 tablespoon baking powder equals 1/2 tablespoon baking soda plus 1/2 cup buttermilk or plain yogurt. Since we already have the butter milk in the recipe, we are good. Also add 1 teaspoon guar guar gum to bind the entire mixture together.)
3/4 cup sugar substitute (again, my preference is liquid glycerite stevia)
1/2 cup unsalted butter, softened or at room temperature
4 egg
1/3 cup butter milk or heavy cream
1 tablespoon sugar-free vanilla
1 pint of blueberries- rinsed, drained and patted dry

Crumb Topping Ingredients(Mix the ingredients together in a bowl)
1/2 cup sugar substitute
1/3 cup coconut flour
1/4 cup cold butter, cubed
1 1/2 teaspoons ground cinnamon
1 teaspoon maple flavoring (make sure it is sugar free)

Preheat oven to 375 degrees F . Grease your muffin pan or line with muffin liners. I prefer the liners because they are easier to store and keep the muffin together, even through transport.

Combine the flours, salt and baking powder substitute in a large bowl and set aside.

Blend the sugars and butter together until a nice paste is formed. Add flour mixture, a bit at a time and then incorporate the eggs, cream cheese, vanilla extract and butter milk in. Keep beating the mixture until it is well incorporated.

Fold in the blueberries, be gentle so you do not break them.

Fill the muffin cups to the top and sprinkle the crumb topping on top.

Bake for 30 to 35 minutes in the preheated oven or until done. The muffins should be golden brown and the tops will spring back when lightly touched.