Ingredients:
2 tbs Happy Being Co. Cocoa Collagen
50ml boiling water
180ml coconut milk
Method:
Add 2 tbs Cocoa Collagen to a mug.
Add 180ml coconut milk to a cup and heat in microwave for about a minute (until hot)
Add 50ml boiling water to the mug and mix until dissolved.
Add the hot coconut milk and stir well.
Allow to stand for a minute, then enjoy!
Ingredients:
4 slices ham (country ham etc), dice
1 tub cream cheese
About 1/2 cup cheddar cheese
1 large cauliflower
Method:
Place cauliflower florets into glass dish.
Cover with cling film and pierce, then microwave on high for 6 minutes.
Add tub of cream cheese and microwave further for 1:30minutes.
Mix together well, adding ham and mixing too.
Sprinkle cheese over the top then grill in oven until browned.
For the meatballs:
Ingredients:
800g Mince
1/2 onion, dice
2 tbs heba pap
1 packet beef and vegetable carb smart soup
1 egg
1 tbs parsley
Oil for frying
Method:
Mix ingredients together well.
Allow to "set" before rolling into small tablespoon sized meatballs
Heat oil in pan.
Fry on all sides until browned.
Add to the sauce (recipe below) then cook for a further 10 minutes.
Ingredients:
55g coconut flour (half cup)
4 tbs cream cheese
60g softened butter
4 eggs
1 tsp baking powder
1 tsp psyllium husk
1/2 cup blueberries
Pinch salt
50-100g sweetener (1/4 to 1/2 cup) plus extra for sprinkling
1/2 cup cream
Method:
Line 6 muffin tin tray with cupcake holders
Preheat oven to 170C
Cream together butter, cream cheese, sweetener, eggs until frothy.
Mix together dry ingredients then add to above.
Add the blueberries and mix.
Lastly add the cream. Mix well.
Spoon mixture into lined muffin tray and spread equally between the 6 cupcake holders.
Smooth the tops over with a spoon, then sprinkle about 1/4 tsp of sweetener over the tops of each muffin to prevent burning.
Place in oven and bake for approximately 30 minutes or until skewer inserted comes out clean. (Oven times vary)
Enjoy with butter.
So...theyre 4.1g net carbs each.
Ingredients:
80g cocoa
120g butter
150-200g sweetener of choice
1/2 tsp salt
Few drops vanilla
50g Heba
4 eggs
Method:
Preheat oven to 180C.
Line a square baking tin with baking paper. Place cocoa, butter and sweetener in microwavable dish and microwave on high for 30 seconds intervals, stirring between, until mixture melted and incorporated.
Add eggs and mix well.
Add heba and mix until just incorporated.
Pour into baking tin and smooth over the top.
Bake for approximately 20-25 minutes - until still moist and skewer inserted is moist.
Allow to cool before sliding and enjoying!
Net carbs: 22g per tray
If sliced into 9 squares, 2.4g per slice
Per 100g of cooked brownies works out to 3.6g per 100g
Ingredients: 2 tbs Happy Being Co. Cocoa Collagen 50ml boiling water 180ml coconut milk Method: Add 2 tbs Cocoa Collagen to a mug. Add 180ml...
