I normally don't care much for sweets but when I want something sweet then I really do.
So I whipped this up: creamed coconut with vanilla, and frozen strawberries. I didn't even have half of it and was stuffed.
This is definitely a keeper :) .
I tried LC wraps today filled with chilli con carne and salad. The wraps are made from coconut flour, eggs whites and water.
And... I have to admit I wasn't very keen!
The wraps had a nice texture at first but became fairly dry very quickly.
I will add the recipe anyway, but will hunt for a better recipe:
500g lean beef mince
1,5 large onions, finely chopped
3 garlic cloves, crushed
2 tsp ground cumin
0,5-1 tsp dried chilli flakes
1 tsp ground coriander
1 tsp smoked paprika
400g can chopped tomatoes
1 tbsp Worcestershire sauce
1 beef stock cube
Salt and pepper
Fry the mince for 8-10 minutes, add the onions and the garlic and fry for 5 minutes. Add all the remaining ingredients. Stir well and bring to a simmer. Return the mince to the pan and gently boil for 20-30 minutes or until thickened.
Ingredients for the Low Carb Wraps
30g coconut flour
6 egg whites
0,5 tsp cumin
Salt and pepper
Mix all ingredients and mix well in a blender.
Leave to stand for 8-10 minutes for the coconut flour to soak up the moisture.
Heat some oil in a pan and fry like a crepe.
Low Carb Bounty... that! ⭐️ I didn't believe it either, but there is such thing as low carb bounty. And the best about them? Less than 2 carb per piece. The recipe makes 15 pieces, and they are quite a size, too!
20g coconut oil
3 tbsp sweetener
200ml heavy cream/double cream
200g desiccated coconut
100g 90% Lindt chocolate (14 carb per 100g) or any other low carb chocolate
Mix the butter, the coconut oil with the cream and bring to the boil.
Add the sweetener.
Take of the heat and mix the coconut in.
Now either press the mixture into a form if you have one, or alternatively heap the mixture onto clingfilm, creating like a long sausage. Roll tight and leave to set in the fridge for 3-4 hours.
Remove the mixture from the form, respectively the clingfilm and cut into pieces of the same size.
Melt the chocolate in the microwave or heat it in a bain-marie. To avoid burning add a dollop of coconut oil. Cover the bounty pieces in chocolate and leave them drip and cool on a metal rack.