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.
250ml whipping cream
100g 70-90% dark chocolate
1 tsp vanilla extract
Unsweetened shredded coconut or/and cacao powder
1. Bring the whipping cream to a boil.
2. Remove from the stove.
3. Add broken pieces of chocolate and vanilla extract to the whipping cream. Mix until all the chocolate has melted.
4. Pour the mix into a silicone mold for candies, (about 2 tsp for each truffle).
5. Put the truffles in the fridge for 3-4 hours or in the freezer for 40-50 minutes (until solid)
6. Take the truffles out of their molds and roll them in cacao powder or unsweetened shredded coconut.
7. Put the now covered truffles in a glass or plastic container.
8. You can eat the truffles right away or put them in the fridge or freezer.
I’m a foodie who wants to eat good and healthy food. On this website you will find my favourite sugar free and low carbs recipes. I hope you enjoy my recipes as much as my family and I do.