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I came across a French and Danish variation of butter cookies whilst trying to come up with a low carb shortbread cookie recipe.

My version was inspired by these recipes, but with a fraction of the sugar. These butter cookies are sweet, buttery and only 1g of carbs per cookie!!!

 

Ingredients

Makes 20 cookies

Method
  1. Preheat Oven to 150 degrees and line a baking tray
  2. Using an electric beater, whip the softened butter, vanilla and icing mix together until light and fluffy.
  3. Combine the almond meal, pancake mix and baking powder into a bowl.
  4. Add the butter and rub the dry mix with the butter mix (the best way is to use your hands)
  5. Add the egg and combine this well.
  6. Roll the dough into even shaped balls and press with a fork to flatten slightly (pick the thickness you like)

   

  1. Bake for 20-25mins or until they are golden. They will be soft when you remove them, so be gentle. The cookies will firm up as they cool.
  2. They firm up even more and get sweeter when refrigerated overnight.
  3. Will keep in the fridge for up to 5 days. Can be frozen.
Notes
  1.  Make them thinner, and bake slightly longer for a snappier cookie, which could be used as a “low carb shortbread” and can be used as a base for a cheesecake.
  2. This is also a great base to add other flavours too. Add essences, citrus zest, chopped nuts, dried fruit or chocolate. 
For more great Low Carb Recipes click here

The post Butter Cookies (Low Sugar) appeared first on Anna's Low Carb Kitchen.

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These low carb Spinach and Fetta rolls are a great meal or snack for those of us who are more into savoury baked goods.

I’m always looking for a savoury breakfast option as sometimes I get too lazy to make eggs, and these are super easy to bring to work, as I tend to eat much later in the morning.

Ingredients
  • 1 x packet of Our Low Carb Sunflower and Linseed Bread Mix
  • 3 eggs
  • 315 ml (1 1/4 cup) water
  • 2 x packets of frozen spinach (500g) thawed out and moisture squeezed out
  • 200g fetta crumbled
  • 40g shredded cheddar for garnish
  • Optional seeds of choice on top.
Method
  • Preheat the oven at 180 degrees
  • Prepare the spinach and fetta – squeeze out the moisture from the spinach and crumble the fetta – combine well mix gently so the fetta doesn’t break down too much.
  • Prepare a baking tray with lined muffin cups (I sprayed mine with oil as I know that the Coles ones stick)
  • Combine the bread mix as per packet in a separate bowl. You may wish to season the dry mix with herbs, salt and pepper to flavour the dough.
  • Then add the spinach and fetta mix

  • Spoon the mixture evenly into tin and top with cheese and seeds

  • Bake for 20-25 mins – Check with a skewer (mine needed to go to 25 mins)
  • Remove from oven and allow to cool out of the tin on a rack.
  • Optional but tasty – serve warmed up with a little butter.
For more great Low Carb Recipes click here

The post Spinach and Fetta Rolls appeared first on Anna's Low Carb Kitchen.

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This Lemon Yoghurt Cake is my simple take on the Italian Breakfast cake “Ciambella Allo Yogurt” was inspired by one of the many cakes I ate on my holiday.

Ingredients
  • 1 packet of Our Low Carb Vanilla Cupcake Mix
  • 2 eggs
  • 90g melted butter
  • 250 plain yoghurt
  • Lemon zest of one large lemon or 2 small.
  • Juice from the lemon (approx 80ml)
Method
  1. Preheat the oven to 180 degrees
  2. Pop dry mix into a bowl and the zest of the lemon
  3. In another bowl combine the whisked eggs, melted room temp butter yoghurt and lemon juice.
  4. Combine the wet and dry mix, and spoon into a lined tray of choice (round, square or cupcakes)
  5. Bake for 20-25 mins (check with a skewer at 20mins)
  6. Remove from tin and allow to cool on a rack.
  7. Dust with icing sugar. (optional)

The flavour seems to be extra lemony the next day (if you can hold off eating a bit hehe)

Enjoy! x

For more great Low Carb Recipes click here

The post Lemon Yoghurt Cake appeared first on Anna's Low Carb Kitchen.

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How good are biscotti! Our Almond and Pecan Biscotti recipe was inspired by my nonna and my recent holiday. I LOVE these and I used to love my nonna’s homemade ones. I would dunk them into coffee or just enjoy them as is. I have been wanting to try a low carb version for so long, and I’m so glad I did, only 1g of carbs each!! 

Makes 40 biscotti Ingredients
  • 150g (1/2 packet) of our Low Carb Pancake Mix
  • 150g almond meal
  • 75g (1/3 cup) Our Low Carb icing Mix
  • 1 tsp of baking powder
  • 2 tsp Vanilla Extract
  • 120 Butter (melted)
  • 2 eggs
  • 150g nuts of choice – I used  half roasted unsalted almonds and pecans
Method
  1. Preheat the oven at 160 degrees
  2. Combine dry ingredients into a large bowl (almond meal, pancake mix, baking powder and nuts)
  3. Combine melted room temp butter, 2 eggs, 2 teaspoon vanilla together, then add the wet to the dry mix.
  4. Use your hands to knead the dough and shape into a long log shape.
  5. Pop rolled long into the oven for 30 mins or until browned on top and firm on inside but not fully cooked.

  1. Remove from oven and allow to cool completely (as its almond meal based allowing to chill overnight to ensure a less crumbly slice)
  2. Once chilled, cut into biscotti shape. I got about 40 biscotti’s out of this quantity.

  1. Preheat oven 160 and rebake until golden (keep an eye out as oven temps do vary). I baked mine for 10mins, then flipped them over for another 6-8 mins.
  2. Allow to cool on rack
  3. Will keep in the fridge for up to 5 days.

Flavour Suggestions:

This is a great base biscotti recipe. You can add in your favourite flavours. I prefer them plain.

  • 2TB Orange or lemon zest
  • 1TB dried cranberries
  • Drizzle sugar-free or dark chocolate on top
  • Change the nuts
  • Add ginger and spices

For more great Low Carb recipes, click here.

I’d love to see your photos – tag me @annaslowcarbkitchen or post to my facebook page www.facebook.com/Annaslowcarbkitchen

The post Almond and Pecan Biscotti (Low Sugar) appeared first on Anna's Low Carb Kitchen.

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These Raspberry Chia Jam Drops are a low carb twist on a classic favourite. These are so yummy and easy to make!

Makes 20 Raspberry Chia Jam Drops Ingredients
  • 1 packet of our Low Carb Cookie Mix
  • 1/3 cup melted butter or coconut oil (70g)
  • 1/2 cup milk of choice (125ml)
  • 1/2 batch of Berry Chia Jam (leftover Chia Jam can be stored in the fridge for a week & is a yummy topping for our Low Carb Bread)
Ingredients for Berry Chia Jam
  • 1 cup fresh or frozen berries of choice (I used Woolies Frozen Raspberries)
  • 1 tbsp water
  • 1 tbsp chia seeds (black or white chia seeds are equally good)
Method for Chia Jam
  1. To make the Chia Jam, combine the berries (fresh or frozen) with the chia seeds and water either in the microwave or the stove top for a few minutes. Use any berries you like, such as raspberries, strawberries or mixed berries.
  2. Preheat the oven to 160°C and line a baking tray with baking paper.
  3. Prepare the cookie mix by combining the content of the cookie mix with the melted butter (or coconut oil) and milk.
  4. Roll the cookie mix into small tablespoons and flatten into round cookies.
  5. With your finger or the back of a teaspoon, make a small indent into the middle of each cookie. If it’s sticky, wet your finger or the spoon with a little water.
  6. Drop in a small teaspoon of Chia Jam into the centre of each cookie.
  7. Place in the oven and bake for 15 minutes.
  8. Allow to cool on a rack & enjoy!
Storage

Can be stored in the fridge for up to 5 days.

For more great Low Carb recipes, click here.

I’d love to see your photos – tag me @annaslowcarbkitchen or post to my Facebook page www.facebook.com/Annaslowcarbkitchen

The post Raspberry Chia Jam Drops appeared first on Anna's Low Carb Kitchen.

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This low carb lemon tart is a light and tangy refreshing dessert. A timeless classic made low carb and sugar free so we don’t have to miss out.

  Serves 12 Ingredients

Base

OPTIONAL

Method
  • Combine all in a bowl then press into a lined round cake tin (mine was about 20cm)
  • Bake at 160 degrees for 15 mins until golden brown.

 

Filling – Our Sugar Free Lemon Curd Recipe
  • 1 cup freshly squeezed lemon juice (pulp was added back in for extra goodness)
  • 6 eggs
  • 125g soft butter
  • 1/3 cup (75g) Our Low Carb Icing Mix
Method
  • Whisk all ingredients together well.
  • Place in a heatproof bowl over a pot of water and cook on low heat until it thickens.
  • Let cool then pour in prepared biscuit base, chill overnight in the fridge.
Serving Suggestion

Serve with cream and fresh strawberries.

OPTIONAL: Add 1/2 cup chopped macadamias to biscuit base for a tasty twist.

Storage
  • Will keep in the fridge for up to a week.

For more great low carb recipes, click here.

I’d love to see your photos – tag me @annaslowcarbkitchen or post to my Facebook page www.facebook.com/Annaslowcarbkitchen

The post Low Carb Lemon Tart appeared first on Anna's Low Carb Kitchen.

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This sugar free lemon curd is low carb and delicious. Use it for cakes, poured over pancakes, as a cupcake filling, or whichever way you like to have it!

Ingredients
  • 1 cup freshly squeezed lemon juice (pulp was added back in for extra goodness)
  • 6 eggs
  • 125g soft butter
  • 1/3 cup (75g) Our Low Carb Icing Mix
Method
  • Whisk all ingredients together well.
  • Place in a heatproof bowl over a pot of water and cook on low heat until it thickens.
  • Pour the curd into a cool bowl and allow to cool completely on the bench at room temperature, before pouring into a  jar.
  • Will keep in the fridge for up to 7 days.

For more great low carb recipes, click here.

I’d love to see your photos – tag me @annaslowcarbkitchen or post to my Facebook page www.facebook.com/Annaslowcarbkitchen

The post Sugar Free Lemon Curd appeared first on Anna's Low Carb Kitchen.

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