Tag Archives: Coconut Flour

Low-Carb Double Chocolate Bundt Cake

I made this cake the other night and ate the whole thing in one sitting. Dangerous doesn’t even begin to describe the flavor of this!!!
Low-Carb Double Chocolate Bundt Cake
Low-Carb Double Chocolate Bundt Cake Ingredients
1/4 cup coconut flour
1/4 cup organic cocoa powder
½ tablespoon instant coffee
1/4 teaspoon baking soda
Pinch of sea salt
5 free range organic large eggs, room temperature
1/2 tablespoon pure vanilla extract
1/4 cup coconut oil or grass fed butter
1/3 cup equivalence of stevia or sweetener
1 teaspoon lemon juice

Chocolate Frosting Ingredients
1/2 cup organic cocoa powder
2/3 cup equivalence sweetener for low carb or honey for Paleo (sweeten to taste)
2 tablespoons melted grass fed butter
¼ teaspoon vanilla

Bundt Cake Topping
½ cup sugar-free chocolate chips

Low-Carb Double Chocolate Bundt Cake Directions
Preheat oven to 350 degrees F.

Combine the coconut flour, cocoa powder, instant coffee, baking soda, and sea salt.

In a separate bowl, combine the eggs, vanilla extract, coconut oil, stevia and lemon juice.

Add the dry ingredients in 3 separate batches to the wet and whisk together.

Butter the small Bundt pan and cover with cocoa powder, pour the mixture in and bang the bottom to get all the air bubbles out.

Bake for 40-45 minutes or until a toothpick comes out clean.

Allow it to cool for 5 minutes before removing it from the pan.

Chocolate Frosting Directions
Combine the ingredients together and pour over the top of the cake.

Top with the sugar-free chocolate chips.


Cooking 101: Low-Carb Pancake Heaven

OK, I have created a monster!!! I make these pancakes every day and I can’t stop myself. The best part is that I can eat them without feeling a single pang of guilt!

2-4 tablespoons of butter
1/4 cup pork rinds
1/4 cup coconut flour
6 eggs
1/2 tablespoon vanilla (I use anLow Carb Pancakes entire tablespoon)
4 tablespoons equivalence of sugar substitute (honey, stevia or whatever you like)
Pinch of nutmeg
1/4 teaspoon of cinnamon

In a food processor or dry blender, breakdown the pork rinds and coconut flour until there is a fine dust. Add the remaining ingredients and blend on high until the mixture is nice and fluffy.

I like a lot of butter so I use 2 tablespoons per pancake. Melt the butter then turn the heat down to low. Pour half of the batter and shape into a pancake. Cook for 3-5 minutes on each side until golden brown. Serve immediately!

Tip: i like to make this and leave the batter in the fridge so all I have to do is throw it in the pan and eat!

Tip: Get creative and add protein powder, substitute almond flour or add different spices.

Low-Carb Coconut Madeleines

I was experimenting with my madeleine recipe and made coconut madeleines. Yes, these have been perfected!Madeleine Cookies I started experimenting further and made a low-carb version that takes the coconut flavor to a new level!

This recipe makes 24 light and delicious madeleine cookies.

2 tablespoons melted butter to grease the pans
3 large eggs
2/3 cup sugar substitute (I love liquid stevia)
1 1/2 teaspoons coconut extract
1/2 teaspoon lemon zest, grated
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut flour, put this through the food processor to get it as fine as possible
1/2 cup shredded coconut
10 tablespoons unsalted butter, melted and cooled

Preheat oven to 375°F Generously butter and flour the madeleine pans with some extra coconut flour.

Beat together the eggs and sugar in a large bowl with a handheld mixer. Once incorporated, add in the coconut extract, lemon zest, baking powder and salt.

Slowly add in the flour and then the coconut, once incorporated add the melted butter slowly. Add a quarter of the butter, beat the mixture and continue to add another quarter of the mixture, continue this until fully incorporated.

Spoon the batter into the pan leaving a little room from the top for the batter to rise.

Bake for 16-20 minutes or until the center has puffed up and the madeleine are a beautiful golden brown. Allow the cookies to cool in the pans and remove gently.

Store in a air-tight container but they won’t last long.

To make them extra special, melt 16 ounces of chocolate in the microwave and dip the cookies in them.

Could It Really Be? A Low-Carb Bread That Tastes Like Bread!

Low-Carb Bread

I have never been a bread person. I don’t mind bread but I have never craved bread. When I want bread once in a while, I make this recipe. It tastes amazing and has a great crust!

2 cups flax seed
1/2 cup coconut flour
5 eggs
5 tablespoons oil (coconut, flax, olive or any other)
1/2 teaspoon baking soda
1 tablespoon cream of tartar
1 teaspoon salt
1/2 cup water
1 tablespoons of sugar substitute (stevia or whatever you prefer)

Mix all of the dry ingredients together and sift, then add the wet ingredients into the dry ingredients. Whisk together to incorporate but do not over-blend.

Place in an oiled bread pan and bake at 350 degrees F for about 30-35 minutes.

Indian Spiced Coconut Doughnut (Low-Carb Version)

My mom makes an amazing Indian sweet that reminds me of doughnuts. I took her recipe and have altered it to make my version, I call it the Indian Spiced Coconut Doughnut.  It isn’t too sweet and have the perfect hint of spice, if you want to take it a step further, you can add the optional glaze and coating of coconut flurries to make it dramatically delicious. I make a low-carb version that tastes even better, yes- I am serious!Indian Spiced Coconut Doughnuts

1 1/2 cups coconut flour, please run this through the food processor to get it as fine as possible
1/2 cup coconut flurries
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon cardamom seeds, crushed
3/4 teaspoon ground cloves
1/2 cup sugar substitute (I prefer liquid stevia)
5 large eggs
1 cup coconut milk
1/4 cup buttermilk
5 tablespoons butter, melted
3-4 cups of oil for frying

Optional Glaze
1/4 cup coconut milk
1/4 cup sugar substitute
1 1/2 cups shredded coconut flurries

Combine the coconut flour, coconut flurries, salt, baking powder, baking soda, cardamom, cloves and sugar in a large bowl and whisk together.
In another medium bowl, whisk together the egg, coconut milk, buttermilk and butter together until it is light and fluffuy.
Slowly incorporate the wet mixture into the dry mixture and fold them in together.
Fill a large heavy bottom pan with 4 inches of frying oil and heat to 370 degrees F.
Drop a tablespoon of batter into the oil and allow it to fry for 2-3 minutes on each side until golden brown. Do not overcrowd the pan or the temperature will fall.
Remove the doughnuts and allow them to drain on paper towel.

Optional Glaze
Combine together the coconut milk and sugar substitute and whisk.
Drop the doughnut in the glaze, remove with forks and then roll in the shredded coconut.

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.