I think I may have finally came up with a good substitute for regular pancakes. They have a good amount of fiber and protein and didn’t have much of an after taste. They even look a lot like the real thing. If you try it let me know what you think.

Protein Pancakes
1 tablespoon coconut flour
1 tablespoon vanilla protein powder
1/2 teaspoon baking powder
a dash of cinnamon
1 large egg
1 tablespoon water
1 tablespoon sugar-free vanilla syrup*
*can sub for a splash vanilla extract, a teaspoon of sweetener, and another tablespoon of water

Preheat a skillet on medium heat. In one bowl combine all the dry ingredients. Add in the egg, water and syrup (if you don’t have syrup just substitute with more water and add a little vanilla extract). Mix the batter well and using a tablespoon scoop the batter into the warmed skillet. Watch them carefully because they’ll cook fast. A few bubbled a bit on top but not as much as regular ones. The batter still looked wet on top near the center. I ended up with 5 mini pancakes per batch. They tasted a bit dry but after they soaked up some sf maple syrup they were so much like the real thing they were given the seal of approval from a couple of carbaholic friends.

If you don’t have coconut flour you can try making this with all protein powder. Just make sure you lower the amount of water you use or just omit the vanilla syrup and add in some vanilla extract.

36-calorie flourless peanut butter cookies

ingredients- makes 24 cookies:
1 cup better n’ peanut butter (800cal)
1 cup sugar substitute/stevia (0cal)
1 egg (70cal)
1 tsp baking soda (0cal)

1. Preheat oven to 350 degrees F. 
2. Grease a baking sheet with butter (or PAM!) and set aside. 
3. Combine peanut butter and sugar in a mixer until smooth. 
4. Add egg and baking soda and mix for another 2 minutes. 
5. Roll 1 tsp of dough into balls and place onto the sheet. Flatten them.
6. Bake for 10 minutes, until lightly browned.
7. EAT EAT EAT.

36 calories per cookie. 

(via get-motivation)

Pho no noodles by Jane Kennedy

ichaparamitha:

celebratewithcake:

Iced Nougat Cubes

aaaaa mauuuu :3 harus nyoba bikin!

http://butteredup.blogspot.com/2012/02/iced-nougat-cubes.html

It would only take a couple of tweaks to make this low carb friendly!

fattylife:

thespartanwarrior:

Mini Protein Berry Cheesecakes

• 1 small 170g tub of 0% Total Greek yogurt
• 2 tbsp of quark (or cottage cheese)
• 1 tbsp of coconut flour
• 1/4 cup of mulberries (or any other dried berry)
• 2 fresh organic eggs
• 1/4 cup of vanilla whey

Directions

1. Blend ingredients together.
2. Add 1 cup of fresh blackberries.
3. Mix berries in with fork/spoon instead of blending.
4. Pour the mix into your mold/s.
5. Bake at 170º C (340º F) for about 35 minutes. 
6. Take them out, let them cool, eat them.

Nutritional Profile (per mini cheesecake, makes 9)

• Calories: 58.7
• Fat: 1.6g
• Carbs: 4.4g
• Protein: 6.5g

Recipe via ProteinPow

OMG NEED TO MAKE. 

Damn these look amazing!

fitnesstreats:

Simple Protein fluff
This is just:
- 1/2 cup of frozen strawberries
- 1/2 cup water
- 1/4 cup unflavored whey
Beaten for more than 5 minutes with a hand mixer until the mixture gets fluffy. 

I finally tried my hand at this recipe again and after a couple of useful mistakes I love how it turned out!

Cauliflower Crust (original recipe from Your Lighter Side)
I highly recommend cheese cloth and parchment paper for this recipe.

Ingredients:
1 12-oz package of frozen cauliflower, thawed
1/2 cup shredded mozzarella cheese
1 egg, beaten
1 tsp coconut flour (you can try subbing in another flour or just leaving it out)
Your choice of toppings

Directions:
Place the baking rack just above the middle level in your oven and preheat to 450°F/232°C. Take the thawed cauliflower and using a grater (or knife - if you have the patience) shred just the floral. Pack up the stems for another meal. Squeeze the water out of the grated cauliflower. Cheese cloth will make it a lot easier to do this, however you can use a clean towel if you don’t have it. It should feel slightly moist and gritty when you’ve squeezed out enough water. Mix the cauliflower with the cheese and egg. Once combined sprinkle the flour on top and stir it into the mixture.

Line your baking sheet with parchment paper and drop the cauliflower mixture on top and spread it out. The thickness should resemble a thin crust. I managed to spread mine out almost 9 inches (23cm) wide. When you’re done you can brush on some oil or give it a couple blasts of cooking spray for a more golden top.

When the oven is ready, bake the crust for about 10 minutes. When done, remove it and lower the temperature to 350°F/177°C. Loosen the crust and add the toppings; I used pasta sauce, spinach and an Italian cheese mix. You will only be putting it back in long enough to melt the cheese so don’t overload it. If you want to use anything that requires time to warm up or cook (such as onions or bell peppers) you’ll need to cook it ahead of time. Once you have your toppings on, place it back in the oven and keep an eye on it. It should only take 3-5 minutes to finish.

Strawberry Rhubarb Crumble by Jane Kennedy

fit-inspiration:

Chocolate-PB Fudge

(Or chocolate peanut butter frosting!)

• 2 T peanut butter
• 2 T coconut butter or homemade coconut butter
• 2 T cocoa powder (10g)
• 80g very-ripe banana (1/2 a medium banana)
• 1/16 tsp salt (more if using unsalted pb)
• optional: feel free to add a little sweetener if your bananas aren’t ripe enough

Combine all ingredients in a food processor or blender (I use the Magic Bullet). Scoop into a container or even a little pie pan, and put in the fridge or freezer so it will firm up. (Alternatively, you can eat it soft, like frosting!)

Nutrition Info per 60g slice:

Calories: 180
Added Sugars: 0g
Protein Grams: .5

http://chocolatecoveredkatie.com/

I love you for posting this, especially the homemade coconut butter recipe. I keep trying to make it and failing, but maybe this one will work.

(via marril)