all recipes are
GLUTEN FREE & REFINED SUGAR FREE
Keto Fluffy Pancakes
200g almond flour
In a bowl combine all the ingredients and blend until fully combined. Your batter will be pretty thick, but that's a good thing. Heat a large non sticky skillet on a medium low heat. Allow your batter to rest in a bowl for 5mins until your pan heats.
Cook until edges become more matte and firmed up. You won't see bubbles like on regular pancakes. When they look golden on the bottom, flip over. Serve your pancakes warm or cold, you can keep them in a refrigerator.
1scoop of protein powder for flavor ( I used plant based, it gives better texture)
1tbsp coconut flour
1/3tsp baking powder
Add all ingredients in a bowl and smash banana with the fork. Bake at 175C for 25mins.
Cookie Dough With Ice Cream
2 tbsp nut butter (I used homemade hazelnut)
1tbsp almond flour
1/3 tsp baking powder
1tsp stevia (optional)
20g 100% cocoa lindt dark chocolate
100g ice cream (I used keto pint brand - no sugar added)
Mix nut butter, almond flour, baking powder and stevia (optional) into a mixing bowl (microwavable). Mix well.
Break chocolate into small pieces and add into he mixture. Mix with the spoon and microwave for 1 minute.
Add ice cream on top. I used Keto pint ice cream (although not healthy but for me is important to be low in sugar).
Keto Bounty Bars
270g desiccated coconut
80g coconut cream
120g maple syrup
4tbsp extra virgin coconut oil
150g 99% cocoa Lindt chocolate
Place all the ingredients except of chocolate to a food processor and mix until well combined. Line a trey with the baking paper and press the mixture with hands.
Melt the chocolate and pour over the mixture.
Keep in the fridge.
Cookies and Cream Protein Balls
200g macadamia nuts
50g coconut flour
2 Tbsp maple Syrup
50g Dark Chocolate ( I use Lindt 99% or 100% cocoa)
1 Scoop Protein Powder cookies and cream (optional)
In a food processor blend macadamia for few minutes until you get butter. Add coconut flour, maple syrup and protein powder, mix until well combined.
Separately, in a food processor crush dark chocolate until you get tiny pieces.
Mix all together in a big bowl with the spoon and by using your hand, form balls.
Tri Layer Oat & Chocolate Pudding
Oat Layer: 12g gluten free whole grain oats, 3scoops protein powder ( I used dymatize vanilla flavor), 2 tbsp cocoa powder, 180ml full fat milk;
Cream: 120g full fat laban, 100g almond butter.
Chocolate: 100% lindt dark chocolate,50g butter unsalted.
Instructions: Blend oats in food processor until you get powder and then add the rest of the ingredients. Mix all together and pour in 6 trays equally. Refrigerate until you prepare the next layer.
Mix yogurt and almond butter and equally pour to a 6 trays. Return to the fridge until you prepare the last layer.
Melt dark chocolate & butter in a microwave. Take out and mix every 30 seconds so it doesn't burn. After that, pour in 6 trays equally and return to the fridge until chocolate becomes firm.
Chocolate Fudge With Almonds
300g 100% coca dark chocolate
200ml full fat milk
100g butter unsalted
2tbsp maple syrup
50g crushed almonds
In a pot place chocolate and butter. Melt in microwave and stir every 30 seconds so it doesn’t burn. Once well combined add cold milk and maple syrup and stir until well combined.
Pour mixture in a tray and spread crushed nuts over the top. Refrigerate for few hours until it becomes firm.
Almond Butter bars
250g almond butter
150g pitted dates
100g 99% cocoa Lindt Chocolate
Add butter and dates into a food processor and mix until well combined. Spread equally on a baking paper. Melt dark chocolate and pour on top of the mixture.
Keep in the fridge.
50g dried cranberries
200g gluten free, old fashioned rolled oats
10tbsp extra virgin olive oil
50g pumpkin seeds
100g maple syrup
1tbs flax seed
1tsp vanila extract
0.5tsp Himalayan salt
Crush walnuts and pumpkin seeds into a small pieces in a food processor. Don't mix for too long not to get a powder.
Mix all ingredients in a big bowl and let it soak olive oil and maple syrup for a few mins.
Spread granola in a tray and bake at 170C for about 30mins. Let it cool down for another 30mins so it will become crunchy.
Coconut Ice Cream
400g coconut cream (1 can)
2 scoops of protein powder
50g mixed berries
Mix all together and pour in a mold.
Gluten Free & Sugar Free Blueberry Muffins
Instructions & video below
300g almond flour
3tbsp coconut flour
1tsp baking powder
1tsp baking soda
150ml maple syrup
1tbs stevia (optional, i like better without)
2tsp vanilla extract 7tbsp extra virgin coconut oil
Instructions: In a bowl add almond flour, coconut flour, baking powder, baking soda and salt. Mix together and put on a side.
In a large bowl add eggs, maple syrup, vanilla extract, coconut oil and stevia (if you go with that option). Mix well together. Then, add flour mixture to it and again mix all together.
Add blueberries and stir well. Preheat owen to 170C. Divide mixture into 12 portions. I used paper cups so muffins didn’t stick to the pan, but you can instead use oil spray.
Bake for about 25mins.
Buckwheat pancakes & chocolate almond butter
Buckwheat pancakes & chocolate almond butter
Now this is the breakfast you can't wait to wake up for the next day and have it again.
Buckwheat is very healthy and you can find it in any supermarket but it's just not so 'popular'. It's highly nutritious seed and naturally doesn't contain gluten. It can help manage diabetes, lower bad cholesterol, improve digestion, promote weight loss...
Check the video & instructions below.
A healthy pancake recipe with high protein almond butter
3 tbsp buckwheat flour (I make my own - end of the video)
1tsp vanilla extract
1tbsp extra virgin coconut oil
1tbsp almond butter
1scoop of protein powder
1tbsp cocoa powder
50ml (or more, as per need) almond milk
Directions: In a pot add banana, buckwheat, egg and vanilla extract and mix until you get a smooth mixture. On non sticky pan add some coconut oil and bake pancakes. For the toping, mix almond butter, protein powder, cocoa powder and almond milk with spoon. Ready to serve in less then 20mins. As an additional topping you can use banana, berries…
Homemade Peanut Butter (or Any Nut Butter)
All you need is to blend raw peanuts or almonds for 2-3min.
Why buy peanut/almond butter that is full of sugar and other artificial ingredients when you can pay less and have your own 100% nut nut butter?
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