Banana muffins with coconut flour


2 eggs

2 overripe bananas

1/4 cup liquid coconut oil

1/3 cup coconut flour

1 pinch baking soda

1 tsp vanilla extract

1 pinch salt

(optional) 1/2-1/4 cup 85%-90% chocolate or nuts broken into little pieces.


1. Preheat the oven to 175 C – 180 C (350 F-355 F).

2. In a blender mix the eggs, coconut oil, salt, vanilla extract and bananas.

3. Pour the mixture into a mixing bowl and add the coconut flour and baking soda. Carefully mix with a spoon or a whisk (don’t beat it)

4. Add the optional ingredients – chocolate or nuts (if you wish) Mix.

5. Pour out into muffin molds (mine are silicone).

6. Bake at 175 C – 180 C for 20 min. Check the readiness with a wooden toothpick and the top has to be lightly browned.

7. Let cool in mold for 10 min and only then take out of the molds. Best to store in a closed plastic container in a fridge.

Cottage Cheese and Tuna Casserole


2 cans (170 g each) of canned tuna

1 onion

1 bell pepper

200 g cottage cheese

2 eggs

200 g of cheese grated with a small grate

Salt, pepper, and other spices to taste

(optional) Greens like dill, cilantro, parsley etc.

1-2 tbsp vegetable oil


1. Preheat the oven to 200C (400F).

2. Cut the onion and bell pepper and cook them on a pan in vegetable oil for 10 min.

3. Beat the eggs well.

4. To the beaten eggs, add the cottage cheese, tuna, cooked vegetables, and 1/4 of the grated cheese. Mix.

5. Add the salt, pepper, and other spices by taste and add the greens if you want. Mix.

6. Lay out in a pan and sprinkle the rest of the grated cheese on top.

7. Cook at 200C (400F) for 20-30 min or until the top has slightly browned.

Chocolate tart with cream



1 1/2 cups almond flour

1/2 cup coconut flour

6 tbsp melted ghee or butter

2 tsp vanilla extract

Sweetener of choice to taste (I used stevia and erythritol)

1 pinch sea salt

Chocolate filling:

100 g of 70%-90% dark chocolate pieces

1 1/4 cups coconut milk

1 tsp vanilla extract

2 eggs

1 pinch sea salt


1 cup whipping cream

4 tbsp cream cheese (preferably Philadelphia)

1/2 tsp vanilla extract

Sweetener of choice (amount by taste).



1. Preheat the oven to 180 C (350 F)

2. Mix the crust ingredient. Mix with a spoon then start mixing with your hands (the dough should be a crumbly texture).

3. Press the dough firmly into a tart pan (make sure to get the dough on the sides).

4. Bake at 180 C (350 F) for about 15 min (the crust should be golden brown).

5. Let the crust cool while you make the chocolate filling.

Chocolate Filling:

1. Melt the chocolate in a saucer pan on low heat (Make sure to continuously mix on stovetop).

2. Take off heat and mix in the salt, vanilla extract, and coconut milk.

3. Whisk the eggs and add the beaten eggs spoonful by spoonful into the chocolate (make sure to continuously mix so the eggs don’t scramble).

4. Pour the chocolate filling into the crust in the tart pan.

5. Put the tart pan onto a baking sheet and bake at 180 C (350 F) for 20-30 min (the tart should not jiggle).


1. Beat the whipping cream until thickening.

2. Beat the cream cheese (it should be room temperature)

3. Add the vanilla extract and sweetener then mix with a hand mixer or whisk.

4. Put cream on top of the tart.

Chocolate cats!


1/4 cup unsweetened cacao powder

1/2 tsp baking soda + 1 tsp lemon juice (mixed together)

1/4 cup erythritol + stevia (or another sweetener of choice)

1 tsp liquid vanilla extract

4 eggs

1/2 cup (120g) ricotta cheese


1. Preheat the oven to 175C (350F).

2. In a mixing bowl mix the cacao and sweetener.

3. In another mixing bowl slightly beat the eggs.

4. Add the slightly heated ricotta cheese (30 sec in the microwave or on the stove top and it shouldn’t be hot) to the eggs. Mix with a hand mixer until uniformity.

5. Add the egg with ricotta mixture to the cacao with sweetener.

6. Mix the baking soda and lemon juice and add to the dough.

7. Add the vanilla extract and once again slightly mix with a hand mixer.

8. In a silicone mold put in 1-2 tbsp of the dough (only fill half of the mold).

9. Bake at 175 C (350 F) for 25-30 min. Check if it’s ready with a wooden toothpick.

Low carbs buns


1/2 cup coconut flour

2 tbsp psyllium husk

4 large eggs

180-200ml water

4 tbsp butter, ghee or coconut oil

1/2 tsp baking powder

1 pinch salt

Sesame, sunflower or pumpkin seeds to taste for sprinkling the top.


1. Preheat the oven to 180-200 C.

2. Line a baking sheet with parchment paper or silicone mat.

3. In a mixing bowl mix all the dry ingredients.

4. In a separate mixing bowl beat the eggs with the melted butter and water, so that you have a smooth mixture.

5. Now add the dry ingredients into the wet ingredients. Continue mixing.

6. Let the dough sit for 5-10 min.

7. With damp hands paste together little balls (If the dough is too watery add a little psyllium or coconut flour. About 1/2-1 tsp Then mix together and paste together again).

8. Place the dough balls onto the baking sheet. Slightly compress them so they look like buns.

9. Bake at 180-200 C for 25-35 min until fully baked. Check if its fully baked with a wooden toothpick and see if a crust forms on top of the buns.

Flax seed and coconut flour bread


4 eggs

4 tbsp flax seed flour (I ground some flax seeds)

3 tbsp coconut flour

1 tsp baking powder

1/2 tsp salt

1 cup sour cream

Unsalted butter or coconut oil to grease loaf pan

Sesame seeds to taste for sprinkling


1. Preheat the oven to 180C (350F).

2. Beat the eggs and salt with a mixer until the mass increases in volume by 2 times. (2-3 minutes).

3. Add the baking powder, flax seed flour, and coconut flour.

4. Add the sour cream (the consistency of the mix needs to be similar to the sour cream).

5. Let the mixture sit for 5 minutes. If the mass of the mixture is liquidy then add flax seed flour. If the mixture is too thick add a little sour cream.

6. Grease the pan with butter or coconut oil and pour the mixture into the pan. Sprinkle the top with sesame seeds.

7. Bake the bread at 180C (350F) for 50-55 minutes. Check if its ready with a wooden toothpick.