Last week I was fancying rich and creamy pudding. Vanilla pudding would have been too — well, vanilla. Chocolate pudding could have been a nice option, but I wanted something a bit more full-flavored so I ended up with mocha pudding. You can easily modify this versatile delicacy to plain vanilla or something more interesting. I’ll give some ideas in the end of this post.
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I had never made lemon curd before since I’m not that big fan of lemon flavor. The idea of simple low-carb lemon curd was however so tempting, that I wanted to try and develop it. Many lemon curd recipes are quite complicated. Separating eggs, grating some lemon zest, melting the butter, using a double boiler, … I wanted something simple and easy. I think I reached my goal, at least I immediately fell in love with this low-carb lemon curd and I wasn’t even a fan of lemon flavor before! I hope you like it as well.
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This easy to make, refreshing sugar-free strawberry ice cream was developed in a chilling winter day — not what you would immediately expect for a cooling delicacy like this. However, I had some frozen strawberries from last summer and wanted to use them. I also had some coconut milk and got an idea to add thick Greek yogurt for giving a bit more refreshing touch and to thicken the consistency.
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I was about to write a lengthy post about simple strawberry ice cream but finally wanted to publish something even simpler. This ice cream is so ridiculously simple yet delicious that most probably many people in the world have already invented it — or at least something very similar. You need just three ingredients: frozen raspberries, ricotta and vanilla stevia.
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This smooth and velvety, creamy and buttery low-carb icing is perfect for cakes and cupcakes. It’s something between buttercream and cream cheese icing. Not a compromise, but a sweet marriage of cream cheese and butter. I developed this icing especially for my Fluffy Little Lemon Thingies. Just quickly spread it or pipe beautiful decorations — it suits perfectly both.
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Here is a recipe for airy, fluffy, lemon-flavored pastries. You could also call these muffins or cupcakes even they are not exactly like conventional ones.
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Now, wait a minute! Low-carb banoffee? Let me ask again, low-carb and banoffee, all in the same pie? And the whole pie, from topping to crust with just mere 5 ingredients? And net carbs less than 5 per slice? Egg-free as well? I must be kidding! Well, guess again. Here it is, with all its lusciousness, easy and simple, without sacrificing anything except carbs. Enjoy!
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You need only four ingredients to make this simple, delicious, gluten-free low-carb bread which is high in protein. What is really nice that you can cut as thin slices as you want since this bread holds well together. Quite often gluten-free bread tends to be crumbly and break easily because it’s the gluten which holds the bread together and it’s hard to find a proper substitute for that.
This bread is dense not only what comes to the texture, but it’s also dense in nutrients. Even it’s dense, it’s not dry and crumbly but deliciously moist.
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