STOP COUNTING CALORIES. START LOSING WEIGHT. NEVER SACRIFICE TASTE
Whether your goal is to lose weight, manage your diabetes, reduce your gluten intake, or cut down on refined carbohydrates and sugar, the recipes and advice found here, will help you achieve a healthy and delicious lifestyle.
THIS ISN'T dieting, just eating the right diet
With this fresh take on the low-carb diet, excess sugar and carbs become obsolete in the quest for mouthwatering cuisine. We focus on using whole foods and fresh, high-quality, natural ingredients to create incredible meals for sharing with friends and family.
clever carb swaps make the every day low-carb lifestyle easy
Throughout the website, there are a host of time-tested recipe solutions that will replace your traditional carb cravings with naturally low or no-carb alternatives; food that does not compromise flavor or compensate for carbs with loads of artificial ingredients. Fancy a pizza? Why not! Love pasta? No problem! You don’t need to give up your favorite dishes. Adore mashed potatoes? Can’t live without chocolate cake? Then look no further; here you will find clever recipes that use low-carb ingredients and will give you exceptional results.
FANTASTIC LOW-CARB AUTUMN RECIPES
THE WORLD’S BEST LOW-CARB BROWNIES
I love cooking low-carb and for the most part as a trained chef I don’t have many issues transforming a high carb recipe into something with many less carbs. The two biggest challenges I have had are bread and chocolate brownies. I had an absolute killer recipe for regular brownies before going low carb, they were fudgey, buttery, soft with a crunchy top, milky and creamy and arguably the best brownies I’ve ever had.
When attempting to develop a low carb brownie, I ran into immediate issues, mainly because sugar is the number one ingredient in a brownie. Although we all know how bad sugar is for us and I certainly avoid it at all costs, there is no denying that it is a wonderful ingredient. The thing about sugar is it makes recipes sticky, fudgey, moist and it is the gold standard when it comes to making successful sweets. Remove the sugar from a recipe, where the sugar is the main ingredient and it can be difficult, if not impossible to recreate something of the same standard.
Even using Sola sweetener, which I developed, I was still having trouble getting to a gold standard recipe that would truly satisfy my taste buds and have the mouthfeel and texture of a regular brownie. I have been working on creating a brownie recipe worthy of posting and signing off on for over 2 years and after much testing and an extra push of having to demo a low-carb brownie recipe on live TV, I finally came up with the perfect recipe. I would argue that these low-carb brownies are the best in the world, yes, they are that good! They are soft and decadent, fudgey and moist, chocolatey, creamy, all the things you need from a brownie.
So give these brownies a go and be amazed by the results, I use sola sweetener which is going to give you the best results, see my sweetener guide here, if you can’t get hold of Sola sweetener for other sweetening options.
Wholegrain Keto Bread Rolls
These are probably the closest thing to real bread as you can get without the carbs, for me these are an absolute game changer, because they have the texture and taste of a whole grain roll. They toast up nicely, are fantastic for sandwiches, lunchboxes anything where you would usually use bread. Unlike other almond flour-based breads, you can’t detect the taste of almonds in this bread at all and they are incredibly light and fluffy. The magical ingredient here is something call psyllium husk, it’s a fibrous powder that soaks up a lot of water and provides a gelling and binding agent, similar in a way that wheat gluten does. The psyllium husk gets darker as it cooks, giving these rolls their wholegrain taste and appearance. The rolls are 2 grams net carbs each, and the dough could be shaped anyway, so you could make bagels, burger buns, whatever you like, however I have found cooking this recipe in a loaf results in a dense bread because of the weight of the almond flour, so whatever shape you make them, I’d recommend smaller rolls, biscuits, buns or bagels which remain light, fluffy and well risen.
I won’t take all the credit for this recipe, this has been modified from a diet doctor recipe, which was originally inspired by a Maria Emmerich recipe. I developed this recipe to use yeast as well as baking powder because I love the taste that yeast gives to bread, the addition of the yeast also adds extra fluffiness and texture to the bread.