Low Carb Peanut Butter Chocolate Cookies

Cookie baking season and I'm so glad I tried this recipe. These cookies came out super soft yet crunchy and perfect for our Christmas cookies for Santa 🎅 (That's how you know your kids are growing up)

Video recipe---> Low Carb PB Choc Cookies

INGREDIENTS:

1 egg

1/2 tsp baking powder

1 tsp baking soda

3 tbsp peanut butter (I used crunchy)

1 cup almond flour

2 tbsp swerve confectioner sugar

1/3 cup of sugar free baking chips of choice

2-3 tbsp almond flour/water (if needed)

METHOD:

1. Whisk an egg in a bowl.

2. Add peanut butter and mix it really well.

3. Add in the chocolate chips, almond flour, baking powder, baking soda, & swerve until it forms a dough. Use milk/water if or as needed to form a dough.

4. Scoop them out on a pre seasoned baking sheet and cook them at 325°F for 15-17 mins 

5. Let them rest for atleast 10-15 mins before you dig into it.

6. Enjoy 😉

Golden Turmeric Chickpea Soup

 I love Soup Season and heres one added to my list. 

Chicken is optional so feel free to make it Vegan/Vegetarian.

HERE'S THE VIDEO RECIPE -----> GOLDEN TURMERIC CHICKPEA SOUP

Chickpea is a good source of Protein. It is not low carb but if you are vegetarian and on a low carb diet (not Keto) feel free to include this to your diet.

INGREDIENTS:

8 oz boiled chickpeas

1 chicken breast

1 tbsp each Ginger Garlic

Handful of chopped green beans, red bell pepper, onions

2 tsp turmeric

32 oz chicken/veg/bone broth

1 can of coconut milk

2 tbsp Peanut butter

1 tbsp Sriracha/chili garlic Paste

Salt to taste

Black pepper to taste

1 tbsp oil

Cilantro for Garnish.

METHOD:

1. Heat oil in a pan and add ginger garlic.

2. Add the chicken breast and brown it from both sides (optional step)

3. Add the veggies (you can add any vegetable you like)

4. Add in the turmeric and chicken/veggie/bone broth/water

5. Add in the chickpeas, peanut butter and sriracha. Salt to taste, black pepper. Cover and cook until it comes to boil.

6. Coconut milk goes next to the soup and you can alter the amount according to how creamy you want the soup to be.

7. Take the chicken out, shred it and put it back in the soup.

8. Garnish with Cilantro and its ready to be served.

Low Carb Carrot Cupcakes

Almond flour cup cakes are not only low carb but taste delicious. I added a little bit of coconut flour so that the cup cakes are not to dense.

For Video Recipe click here---> https://youtu.be/ARw8tE0VlTk

INGREDIENTS:

CUPCAKES:

2 cups Almond flour
1/2 cup coconut flour

2.5 cups grated carrot

1 tbsp Baking powder

1 tbsp cinnamon powder

1 tsp salt

3/4 cup butter or oil of preference

3/4 cup erythritol/monk fruit

4 eggs

CREAM CHEESE FROSTING:

4 oz cream cheese (room temp) or Greek yogurt 

2 tbsp butter (room temp)

1 tsp vanilla essence

1/2 cup erythritol/monk fruit

2 tbsp heavy cream or 1.5 tbsp milk

METHOD:

1. Mix all the dry ingredients except sugar in a bowl and keep aside.

2. Mix butter and sugar together until properly mixed and start adding 1 egg at a time. 

3. Add in all the wet ingredients together with dry ingredients and then add the grated carrot.

4. Season a muffin tray and cook them for 15-20 mins at 350 F. Let the cup cakes cool down.

5. Meanwhile make your cream cheese frosting by adding butter and cream cheese(greek yogurt) together and mixing it. 

6. Add erythritol, vanilla essence and heavy cream (or milk) and get the pipping bag ready.

7. When the cup cakes cool down you can start icing them. 

This recipe makes: 18 cup cakes

Butternut Squash Soup in Instant Pot

 

This is an amazing winter soup. You can play with the consistency by adding cream/coconut milk/ milk or just leave it as is. 

Winter time definitely calls for this deliciousness.

VIDEO RECIPE ---> Butternut Squash Soup

INGREDIENTS:

2 cups Butternut Squash (cut and washed)
1 stalk of celery (Chopped)

1 carrot

1 clove of garlic

1 inch garlic piece

1 granny apple

1/2 cup roughly chopped onion

32 oz of Veggie stock +16 oz of water

Salt to taste

Black pepper according to your taste

4 tbsp Heavy cream / 4 oz coconut milk/ 4oz whole milk

METHOD:

Add all the ingredients to Instant Pot and set it to pressure cook for 10 mins.

Natural release(NR) and using a hand blender or a regular blender (make sure you let it cool down before using a regular blender) grind the soup into a smoother consistency.

Stir in the heavy cream. Garnish with cilantro and it's ready to be served.

 

Dahi Vale Began (Eggplant in Yogurt)

For Video Recipe click here ---> Eggplant in Yogurt 

INGREDIENTS:

1 Eggplant
1 cup Yogurt

2.5 cups water

1.5 tsp Ginger powder

1.5 tsp Fennel powder

1 tsp coriander powder

1 tsp red chili powder

1 tsp garam masala

2-3 green chili (depending on how spicy you want)

1 tsp each ginger garlic paste

3 tbsp onion tomato masala (optional)

Salt to taste

oil to cook

1 tsp cumin seeds

Cilantro for garnish

METHOD:

1. Slice eggplant in circles and grill for 2-3 mins each side with minimum oil on a pan.

2. Meanwhile, in a bowl add yogurt, ginger powder, fennel powder and mix it really well. Make sure there are no lumps.

3. Add water to the yogurt mix and mix it well. Keep it aside.

4. Heat a pan with oil and add cumin seeds (let them pop) & turn off the heat. Add the yogurt mix to the pan and keep stir-ing it until it starts to boil. 

5. Turn on the heat to low & add ginger, garlic, onion & tomato paste (this step is optional).

6. Add salt to taste, coriander powder, red chili powder, garam masala & green chilies.

7. Add in all the grilled eggplant pieces, cover & cook for about 5-7 mins.

8. Remove the lid and garnish with cilantro. Ready to be served.

This recipe serves: 4

Almond and coconut flour halwa

ALL YOU NEED:

1/2 cup Almond flour

1/2 cup coconut flour

3 tbsp ghee

1 cup water

1/2 cup swerve (any sweetener you want)

Handful mixed nuts

2-3 strands of kesar(optional)

2 cardamoms (optional)

METHOD:

Add your sweetener with water and cardamom in a boiling pan and let it boil.

Meanwhile, heat another pan, add almond and coconut flour and brown them. Make sure you stir them frequently otherwise it will burn.

When the flour is brown addd 2 tbsp ghee and let it cook for another minute. 

Strain the water and add it to the flour mixture. Keep stirring it and let the water evaporate. 

Add kesar (optional) and 1 more tbsp ghee. 

Mix it well. Add nuts and its ready to plate.

Enjoy!! 

Gajar ka Halwa in IP

Things you will need:

5 lbs Carrots 

8 oz Condensed milk can 

3-4 cardamom (optional)

1/2 cup ghee (you can alter accordingly)

1 cup water

2-3 cups milk
1 cup khoya

Chopped almonds, cashews, pistachios(optional)

Few raisins (optional)

METHOD:

Peal, wash and grate you carrots in a food processor. 

Turn on IP on saute mode and add in the carrots with water, 2 tbsp ghee, milk and cardamom. Pressure cook with lid on for 10 mins. Quick release.

Add in the condensed milk can and khoya.

Keep stirring it frequently on saute mode so that it does not stick on the bottom of the pan. You need to get rid of all the liquid (about 15-30 mins), once you do that. Add in more ghee. Garnish with nuts. 

ENJOY!!