Lemon Chia Seed Muffins

Ingredients:

1/4 cup coconut flour
1 cup blanched almond flour
2 tbsp chia seeds
1/4 tsp baking soda
pinch of salt
4 eggs
1/2 cup almond milk
zest of 2 lemons
2 tbsp lemon juice
2 tbsp coconut oil (melted)
1 tbsp apple cider vinegar
1/2 tsp liquid stevia
1/4 tsp vanilla extract


Preheat oven to 175°C (350°F).

In a medium bowl mix together the coconut flour, chia seeds, baking soda and salt.

In another bowl whisk eggs, almond milk, lemon zest, lemon juice, apple cider vinegar,
liquid stevia and vanilla extract.

Add the dry ingredients to the wet ones. Mix well until combined with no lumps.
Put the mixture into a muffin tray (first line with cupcake liners).

Bake for 20min until fully cooked.
Let them cool.


Bon appetit!

LCHF roulade

Ingredients:

3 eggs
3 tbsp erythritol
5 tbsp almond meal
1 tsp baking powder
1 tbsp rum

1 cup sour cream
1 tbsp erythritol
1/2 cup raspberries


Preheat oven to 180°C (360°F).

First whip together the egg whites and erythritol.
In another bowl mix egg yolks, almond meal, rum and baking powder.
Slowly add whipped egg whites and gently mix together.

On the baking tray (my was 25x35cm) add first baking paper, slowly pour the batter into the tray.

Bake for 15min.
When the dough is baked, roll it into a roulade(the dough must be still hot).
Let it cool.

For the filling mix together the sour cream, erythritol and raspberries. Slowly combine all
the ingredients and spread it on the dough.

Let it cool in the fridge at least 2 hours.


Bon appetit!

Easy LCHF donuts

Ingredients:

1/2 cup blanched almond flour
1/8 cup coconut flour
4 eggs
1/4 cup erythritol
1/4 tsp salt
1/4 tsp baking powder
1 tsp vanilla extract

Preheat oven to 160°C (350°F).

First mix together eggs, erythritol and vanilla extract.
Then add blanched almond flour, coconut flour, baking powder and salt.
Bake for 15min.

If you want chocolate donuts, add 1/4 cup cocoa.

Bon appetit!