You may not believe that sweets can be consumed without harm to the body?
In most low-carb diets a fairly large selection of products, but what about desserts? And that’s where it gets hard: the usual sweets definitely not to use, because they high carb diet, and live without desserts Oh how sad, informs Rus.Media.
Diet+dessert: is it possible to love?
Fortunately, there are sweet dishes that you can eat without harm to the figures. In fact, in the framework of the no carb diet there are a number of delicious foods that can be the basis of dessert: peanut butter, dark chocolate, cocoa, peanut flour, stevia. As you can see, the set is quite decent and variations you can think of a lot. Start?
Gluten-free spicy biscuits
These babies are perfect for tea. Perfect texture, just 10 minutes by cooking and incomparable taste!
- 4 tablespoons softened coconut oil;
- 2 tablespoons agave nectar;
- 1 egg;
- 2 tablespoons of water;
- 2.5 cups almond flour;
- 1/3 Cup stevia;
- 2 teaspoons ground ginger;
- 1 teaspoon ground cinnamon;
- ½ Teaspoon ground nutmeg;
- 1 teaspoon of baking soda;
- ¼ Tsp salt.
Preheat the oven to 180 degrees. Cover a baking sheet with parchment paper. Using a hand blender, mix butter, agave nectar, egg and water. To this mixture add the dry ingredients and mix well on low speed.
Using 2 teaspoons place the dough balls on a baking sheet with parchment paper, leaving a small space between them.
Bake cookies for 12-15 minutes, until the top is browned. After cooling store the cookies in an airtight container.
Coconut lime bars
Once you try this buttery crisp with a creamy spicy filling of coconut and lime, you will love these bars. Besides, they have a low level of carbohydrates, no gluten and lactose!
AndGReddy for the basics:
- 6 tablespoons of melted butter;
- 1.5 cups almond flour;
- 1/2 Cup of coconut;
- 1/3 Cup sweetener;
- a pinch of salt.
For the filling:
- 1/2 Cup butter;
- 2/3 Cup sweetener;
- 1/2 Cup key lime juice;
- 1/4 Cup grated lime peel;
- 6 egg yolks;
- 2 tablespoons gelatin.
Preheat the oven to 180° C. Mix all the ingredients for the base in a medium bowl and mix well with a fork until crumbly dough. Firmly tamp the base in the baking pan 8 x 8cm, building up the sides about 1.5 cm up the sides. For best results, line a rimmed baking sheet with parchment paper or foil to make it easier to take the finished lemon bars. Bake for 10 minutes. Remove the base and refrigerate while you make the filling.
To make the filling, melt the butter in a small saucepan over low heat. Remove from heat and add the sweetener, zest and juice of lime until dissolved. Whisk the egg yolks and return to the pot on a slow fire. Cook over low heat, whisking constantly, until the mixture begins to thicken.
Now remove the pan from the heat and strain the mixture into a small bowl. Add the gelatin until dissolved and pour the filling over the baked base and spread it evenly around the edges of the form. Bake the pie at 180 degrees for 15 minutes.
Remove from oven and refrigerate for 30 minutes. Before serving, slice the cakes into sixteen squares of size 2×2 cm and garnish with grated lime zest. Store this dessert in an airtight container in the refrigerator up to a week or in the freezer up to 3 months, although it is unlikely you will be able to resist the temptation to eat everything in one sitting:)
Strawberry crumble with rhubarb
This pie with a crispy topping on top has a pleasant sour taste and is perfect for tea and Breakfast.
Ingredients for the filling:
- 1 Cup chopped strawberries ( or other berries to taste);
- 1 Cup chopped rhubarb;
- 1 tablespoon of lemon juice;
- 1-2 tsp of stevia.
Ingredients for crumble:
- 1 Cup finely diced walnuts;
- 1/2 Cup coconut flour;
- 1/4 Cup Flaxseed;
- 1/4 Cup + 1 teaspoon stevia blend;
- 6 tablespoons of melted butter;
- 1/4 tsp of sea salt.
Preheat the oven to 180 degrees. In a bowl mix the ingredients for the filling. Set aside the bowl aside. In another bowl, combine walnuts, coconut and flax flour, 1/4 Cup sweetener, sea salt and stir until evenly mixed.
Add butter and mix until until the mixture is crumbly. Set aside 1/2 Cup of crumbs aside. Grease glass baking pan with butter, then tamp the crumbs.
Pour the fruit mixture onto the base and spread evenly. Finally, sprinkle half the crumbs on the cake. Future bake the crumble for about 20 minutes, covered with foil, then the last 10-20 minutes, remove the foil and let the crumbs brown. After removing from the oven let the cake cool completely in the refrigerator, so it is easy to slice and serve.