Low Carb Fats
- General Information
- Nutritional Information
- Sources
- Hot Cocoa Mix
-
Aunt Rocky's Keto Hot Cocoa Mix @ tastykitchen.com
(11/18)
- Ingredients
- 3/4 cups Anthony's Organic Coconut Milk Powder
- 3/4 cups Swerve Confectioner's
- 3/4 cups Cocoa Powder
- 3/4 teaspoons Glucomannan Or Xanthan Gum, Optional
- 1/2 teaspoons Vanilla Bean Powder
- 1/4 teaspoons Salt
- Instructions
- Sift all of the dry ingredients
- The coconut milk powder has some moisture, and is prone to clumping
- Once sifted, whisk all ingredients together
- Transfer to a storage container with an airtight lid
- Store in pantry
- Yields 30 tablespoons of mix, or 10 servings of 3 tablespoons each
- Usage
- To make a cup of hot cocoa, add 3 tablespoons of the mix to 8 ounces of boiling water
- Stir until dissolved
- Taste for sweetness, add liquid sweetener if desired.
- Hot Cocoa Mix
- Ingredients
- 1/2 cup Anthony’s Coconut Milk Powder
- 1/2 cup Anthony’s Cocoa Powder
- 1/4 cup Anthony’s Cane Sugar
- 1/2 teaspoon Anthony’s Xanthan Gum
- 1/4 teaspoon salt
- Instructions
- Mix all the ingredients well
- Store in an airtight container at room temperature until ready to use
- To use, combine 1 cup of water with 3 tablespoons of mix for each serving
- Heat on stove over medium heat, stirring, until steaming.
- Recipes
- Buckwheat Cereal
- Ingredients
- 2 cups Anthony's Buckwheat Groats
- 1/2 cup Anthony's Blanched Almond Flour
- 1/2 cup Anthony's Coconut Milk Powder
- 1/4 teaspoon salt
- 1/4 cup Anthony's Coconut Oil, melted
- 1/4 cup Anthony's Cane Sugar
- 1/4 cup water
- 1/2 teaspoon Anthony's Xanthan Gum
- 2 teaspoons psyllium husk powder
- 1 tablespoon Anthony's Maqui Berry Powder
- 3 tablespoons Anthony's Collagen Peptide Powder
- Instructions
- Preheat oven to 400 deg F, and grease a large baking sheet
- In a mixing bowl, combine the groats, almond flour, coconut milk powder, and salt; mix well.
- In another bowl, combine coconut oil, cane sugar, water, xanthan gum,
psyllium husk powder, maqui berry powder, and collagen; mix well
- Pour wet ingredients into dry ingredients and mix very well
- Press dough out 1/8" to 1/4" thick on prepared baking sheet
- Bake for for 10-13 mins
- Cool and break into pieces
- Store in an airtight container in the pantry until ready to serve with milk of choice
-
Coconut Dessert Sauce @ epicurious.com
(11/18)
- Ingredients
- 1 cup coconut milk
- 2 pinches of salt
- 1 tablespoon sugar
- 3 tablespoons water
- 1 1/2 teaspoons cornstarch dissolved in
- 2 teaspoons water
- Instructions
- In a small saucepan, whisk together the coconut milk, salt, sugar, and water
- Place over medium heat and bring to a near-simmer, lowering the heat if the
coconut milk spits or pops
- Give the cornstarch mixture a good stir and add it to the sauce, mixing well
- Cook, stirring, for about 30 seconds, or until the sauce thickens; remove from the heat
- Let the sauce cool, uncovered, to concentrate the flavors before serving
- It will keep in a tightly closed container in the refrigerator for up to 3 days
-
Coconut Milk Ice Cream @ blog.wildernessfamilynaturals.com
(11/18)
-
Coconut Snowballs @ kingarthurflour.com
(11/18)
- Coconut Vanilla Protein Bars
- Ingredients
- 1/2 cup Anthony’s Almond Flour
- 1/3 cup Anthony’s Coconut Milk Powder
- 1/3 cup Anthony’s Collagen Peptide Powder
- 2 tablespoons Anthony’s Cane Sugar
- Stevia to taste
- 1/3 cup Anthony’s Coconut Oil
- 1 teaspoon vanilla extract
- Instructions
- In a mixing bowl, combine the dry ingredients; mix well
- Add coconut oil and vanilla; mix well
- Form into a 1/2” thick rectangle on a cookie sheet lined with parchment paper
- Freeze until set
- Cut into bars
- Store in an airtight container in the refrigerator
- Coconut Whipped Cream
- Ingredients
- 2 parts coconut milk powder
- 1 part almost-boiling water
- Add sweetener to taste
- Instructions
- Whip with a mixer, the longer the better
- Keep in a covered dish in the frig
- This lasts a few days
-
Potato Curry with Coconut Milk Powder @ nestle.lk
(11/18)
- Recipe Collections
- Chocolate Fat Bombs
-
Chocolate Energy Chews @ barerootgirl.com
(02/19)
- Ingredients
- 2/3 cup organic canned full-fat coconut milk
- 2/3 cup filtered water
- 2-4 Tbsp MCT Oil or coconut oil
- 2-3 Tbsp maple syrup or raw honey (optional)
- 3 Tbsp grass-fed gelatin
- 3 Tbsp raw cacao powder
- 2 Tbsp raw maca powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Instructions
- Combine all ingredients in a medium saucepan and whisk well
- Turn the heat to medium-low and cook until just warmed through to melt the
gelatin — do not boil
- Pour the mix into molds of your choice or glass baking dish
- Move it to the refrigerator to set, at least 1 hour
- Remove the blocks from the molds or the baking dish and slice into desired size
- Keep in the refrigerator for up to a week
- Makes 15 chews
-
Chocolate Peanut Butter Fat Bombs @ divascancook.com
(02/19)
- Ingredients
- 1/2 cup organic virgin coconut oil
- 1/2 cup natural peanut butter or almond butter (with less than 5 grams of sugar)
- 2-3 Tablespoons unsweetened cocoa powder
- 2-4 tablespoons Truvia (Stevia, etc)
- Splash of vanilla extract (optional)
- Instructions
- In a large skillet over low heat, melt coconut oil and peanut butter
- Stir in cocoa powder
- Stir in agave (or other sweetener)
- Remove from heat and add vanilla extract if using
- Pour into a spouted cup to make pouring easier
- Pour mixture into silicone candy molds (my mold holds over 1/2 tablespoon)
- Freeze or refrigerate until set
- Remove from molds and store in the fridge in an air tight container
- Makes 45-50 fat bombs (depending on the size of your molds)
-
Dark Chocolate Matcha Coconut Butter Keto Cups @ tasty-yummies.com
(02/19)
-
Dark Chocolate Raspberry Coconut Butter Keto Cups @ tasty-yummies.com
(02/19)
-
Fudgy Macadamia Chocolate Fat Bomb @ thenourishedcaveman.com
(02/19)
- Ingredients
- 2 oz (58 gr) Cocoa Butter (= 4.16 tbsp cocoa butter)
- 2 Tbsp Unsweetened cocoa powder
- 2 Tbsp Swerve
- 4 oz (112 gr) Chopped macadamias
- 1/4 cup Heavy cream, or coconut oil for dairy free option
- Instructions
- Melt cocoa butter in a small sauce pan in a bath of water
- Add cocoa powder to the sauce pan
- Now add the Swerve, and mix well until all ingredients are well blended and melted
- Add macadamias and stir well
- Add cream, mix well and bring back to temperature
- Now pour in molds or paper candy cups
- Let cool, then put in the fridge to harden
- Keeps at room temperature, with a slightly softer consistency than chocolate
- Notes
- Coffee Fat Bombs
-
Bulletproof Coffee Gummies @ cheerfullyimperfect.com
(02/19)
- Ingredients
- 1 cup hot fresh brewed coffee
- 1 TBSP Butter
- 1 TBSP Coconut oil
- 1 TBSP Vanilla extract
- 5 TBSP Gelatin
- Sweeten to taste with stevia, honey or maple syrup
- Instructions
- Blend all in your blender until mixed well and frothy
- Pour into candy molds and put in the fridge until set (time varies from 20 minutes to 2 hours)
- Pop out of the molds and store in a baggy or jar until you are ready to eat them
- These travel very well and provide a quick energy boost along with healthy fats and protein
- Notes
- I made 1 cup of coffee with 2 tsp instant coffee and 2 packets of Truvia
- I made these with 4 tbsp gelatin, 1 tbsp collagen peptides, and no vanilla extract
- The coffee flavor was too weak, and it wasn't sweet enough
- It was definitely a "gummy"
-
Keto Coffee Fat Bombs @ ketosummit.com
(02/19)
- Ingredients
- 1/4 cup (60 ml) strongly brewed coffee
- 1/4 cup (60 ml) ghee
- 1/4 cup (60 ml) coconut oil
- 1/4 cup (60 ml) coconut cream
- Stevia or erythritol, to taste
- Instructions
- Mix all the ingredients together
- Taste and add sweetener accordingly
- Pour into ice-cube molds
- Freeze for 4 hours until solid
- Yields 12 fat bombs @ 89 calories each
- Peanut Butter Fat Bombs
- Chocolate Fudge
-
Chocolate Truffle Fudge @ briana-thomas.com
(02/19)
- Ingredients
- 3/4 cup unsweetened almond milk, divided
- 2 tsp. Knox gelatin (use an extra 1/2 tsp. if using beef gelatin)
- 1 cup coconut oil (use refined to avoid a coconut flavor)
- 3/4 cup salted butter
- 1/2 cup + 2 tbsp cocoa powder
- 1/2 cup + 2 tbsp oat fiber
- 1 tsp vanilla extract
- 1 tsp xanthan gum
- 4-5 tsp THM Super Sweet Blend, or more to taste (feel free to add more)
- Pinch of salt
- Instructions
- Whisk the gelatin into 1/2 cup of the almond milk, then microwave until almost boiling
to dissolve
- Combine all the ingredients in a food processor; there is no need to melt the coconut oil
or butter first
- Don't forget to add the extra 1/4 cup of cold almond milk
- Process until smooth and emulsified
- Depending on the temperatures of your ingredients, this could happen very quickly or it
could take awhile
- Process until the mixture resembles a thick frosting (or mayonnaise)
- Spread the mixture into a foil-lined 8x8 inch pan and smooth the top
- Freeze until fairly solid, then score with a knife into 36 squares
- Freeze until solid, then break into pieces and place in a sealable container
- Store the fudge in the refrigerator (let it thaw slowly in the refrigerator before attempting
to eat it for best results)
- Yields 12-16 servings (2-3 pieces of truffle fudge per serving)
- Notes
- You could probably make this mixture into actual truffles if you like
- Freeze it, then when it is fairly firm but scoopable, use a melon baller to make truffle balls
- Freeze these firm and dip them in a chocolate coating or roll them in your desired coatings
while they're still a little soft
- Freeze firm, then store in the refrigerator
- These are best at refrigerator temperature
- If your truffle fudge doesn't want to emulsify even though it's been processing for several
minutes, try chilling it in the refrigerator for a little bit (don't let it get firm), then try
processing it again
-
Keto Fudge Recipe with Cocoa Powder @ wholesomeyum.com
(02/19)
- Ingredients
- 1 cup Coconut oil (solid)
- 1/4 cup Powdered erythritol (to taste)
- 1/4 cup Cocoa powder
- 1 tsp Vanilla extract
- 1/8 tsp Sea salt
- Coarse sea salt flakes (optional - for topping)
- Instructions
- Line a 28 oz rectangular glass container with parchment paper, so that the parchment hangs
out over the sides
- Using a hand mixer at LOW speed, beat the coconut oil and sweetener together, just until
fluffy and combined
- Beat in the cocoa powder, vanilla and sea salt to taste
- Adjust sweetener to taste
- Do not overmix
- Transfer the mixture to the lined container
- Smooth the top with a spatula or spoon
- Refrigerate the keto fudge for about 45-60 minutes, until solid
- Sprinkle the top of the fudge with sea salt flakes and press gently
- Run a knife along the edge and take out using the edges of the parchment paper
- Slice carefully
- Keep the fudge refrigerated and bring to room temperature right before serving
- You can also freeze it
- Do not leave at room temperature for prolonged periods, as it will melt easily
- Recipes
-
No Nuts Keto Granola Dust @ Healthfulpursuit.com
(12/18)
- Wet Ingredients
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup Genuine Health fermented vegan proteins
- 10-15 drops of alcohol-free stevia, or 1/4 cup (52 grams) stevia baking blend
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- Dry Ingredients
- 1 cup raw sesame seeds
- 1 cup shelled hemp hearts
- 2 cups shredded unsweetened coconut
- 1/4 cup chia seeds
- Instructions
- Preheat oven to 325 deg F, and set a large baking sheet aside
- Add wet ingredients to a large bowl, and whisk until incorporated
- Add all dry ingredients (seeds and coconut)
- Coat by rotating with a large spatula
- Transfer coated mixture to the prepared baking sheet
- Transfer to preheated oven and bake for 10 minutes
- Rotate, bake for another 5 minutes and remove from the oven
- Immediately transfer granola to a clean baking sheet or large plate to cool for 1 hour
- When cool, place a sealed container, or mason jar
-
Paleo Crumble @ greatfoodlifestyle.com
(12/18)
- Ingredients
- 1 Cup Unblanched Almond Flour
- 1 Tbsp Coconut Flour
- 1/4 Tsp Sea Salt
- 1 Tsp Organic Cinnamon
- 1/2 Cup Almonds
- 1 Cup Raw Walnuts
- 2 Tbsp Coconut Oil (melted)
- 1/2 Cup Maple Syrup
- Instructions
- Preheat oven to 375 degrees F
- In a medium sized bowl stir together all of the ingredients
- You should have small clumps of batter that are fairly crumbly
- Pour the batter out onto a parchment lined baking sheet, making sure it is
evenly spread out. You may want to break up any large chunks.
- Bake the crumble for about 15 minutes, stirring part way through
- It is done when it's starting to get crispy and light brown
-
Paleo Granola Dust @ getinspiredeveryday.com
(12/18)
- Ingredients
- 3 cups pecans, 12 ounces
- 3 cups unsweetened big flake coconut, 6 ounces
- 1 cup pumpkin seeds, 5 ounces
- 2 cups almonds, 9 ounces
- 10 ounces total dried fruit
- 1 Tablespoon orange zest
- 2 Teaspoons Vietnamese cinnamon
- Instructions
- Preheat the oven to 350 deg F, and place the nuts, seeds, and coconut on a baking sheet
- Bake the mixture for 10 minutes stirring once
- Turn the heat off, open the oven door and stir the mixture
- Put mixture it back in the slightly cooled off oven to sit for another 10 minutes
- This helps everything to toast more evenly without burning
- Cool the mixture completely before processing
- Place 1/2 the mixture in a 12 cup food processor
- Cut any stems off the figs and cut them into quarters
- Pit the dates and quarter them too
- Add half of the dried fruit to the food processor
- Add the half the orange zest and cinnamon
- Process for about 30-45 seconds, until mixture starts to clump and is finely textured
- Repeat with the other half of the ingredients
- Place the granola dust into airtight containers
- Refrigerate for 1-2 weeks or freeze for 1 month
- ?
- Commercial Paleo Granola
-
Cinnamon Pecan Granola Cereal @ netrition.com (by Diabetic Kitchen; $12.99)
(01/19)
- 1/3 cup has 160 calories, 3 carbs, 5 grams fiber, and 4 grams protein
- Sliced Almonds, Sunflower seeds, Pumpkin Seeds, Pecans, Chicory Root Fiber,
Coconut Chips (Coconut, Sodium metabisulfite), Puffed Brown Rice, Organic Coconut Oil,
Natural Flavor, Cinnamon, Organic Stevia Extract, Monk Fruit Extract
- Recipes
-
40 Paleo Granola Recipes @ paleogrubs.com (40 recipes)
(12/18)
-
Apple Pie Granola @ thebalancedberry.com
(12/18)
-
Chunky Paleo Granola @ beamingbaker.com
(12/18)
-
Crunchy Paleo Granola @ wholefoodsmarket.com
(12/18)
- Ingredients
- 1 3/4 cup raisins, divided
- 2/3 cup boiling water
- 6 egg whites
- 2 cups unsweetened flaked dried coconut
- 1 1/2 cup chopped cashews
- 1 1/2 cup chopped whole almonds
- 1 cup green pumpkin seeds
- 1/3 cup sesame seeds
- 3 tablespoons melted coconut oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Instructions
- Preheat the oven to 275 deg F.
- Line a baking sheet with parchment paper.
- Place 1 cup of the raisins in a small bowl and cover with boiling water.
Let sit for 10 minutes.
- Meanwhile, beat egg whites in a large bowl.
- Add coconut, cashews, almonds, pumpkin seeds and sesame seeds and toss.
- Transfer raisins and soaking liquid to a blender and add oil, cinnamon
and salt. Blend until smooth.
- Pour over nut mixture and toss.
- Spread granola out evenly on the prepared baking sheet.
- Bake for 20 minutes, then stir in remaining 3/4 cup raisins.
- Continue baking, stirring once or twice but keeping clumps together,
until mixture just begins to brown and dry out, 30 to 40 minutes more.
Granola will crisp as it cools, so don’t overbake it.
- Cool granola completely on the pan.
- Granola will keep in an airtight container at room temperature for up
to 4 days, or in the refrigerator for up to 2 weeks.
- Notes
- Serving size: about 1/2 cup
- Per serving: 380 calories (260 from fat), 29g total fat, 24g carbohydrates,
(5 g dietary fiber, 2g sugar), 11g protein.
-
Homemade Granola Cereal @ yurielkaim.com
(12/18)
-
Low Carb Granola @ lotsalittlelambs.com
(01/19)
- Dry Ingredients
- 1/2 cup oat fiber
- 1/2 cup coconut flour
- 1/2 cup unsweetened whey isolate powder
- 1/2 cup almond meal
- 1 cup coconut shreds
- 1 cup sliced almonds
- 1/4 cup golden flax meal
- 1/4 cup seseme seeds
- 1/4 cup collagen peptides
- Wet Ingredients #1
- 1/2 cup water
- 2 Tbsp beef gelatin
- Wet Ingredients #2
- 1/2 cup melted butter
- 2 Tbsp vanilla
- 1/2 tsp THM stevia extract
- Instructions
- Mix the dry ingredients together
- Boil the water and add the gelatin
- Pour over the dry ingredients and mix well
- Combine the melted butter, vanilla and stevia extract
- Add this to the other ingredients and mix well
- Mixture Should be in clumps and crumbs
- Spread out on a large cookie sheet
- Bake at 275 degrees for at least 30 minutes
- Turn and continue baking on the other side till dry and lightly golden
- Cool thoroughly
- After it has totally cooled, you may add 1/2-1 cup freeze dried berries, and lightly mix
- Store in ziplock bags in the freezer
- You can also add 1 tbsp of cinnamon before baking
-
Paleo Chocolate Fudge Coconut Granola @ wickedspatula.com
(05/18)
-
Paleo Granola @ therealfoodrds.com
(12/18)
- Ingredients
- 1 cup raw almonds
- 1 cup raw cashews
- 1/3 cup raw pumpkin seeds
- 1/3 cup raw sunflower seeds
- 1/4 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 1/3 cup honey (or maple syrup)
- 1 tsp. pure vanilla extract
- Pinch of sea salt
- 2 tsp. ground cinnamon
- 3/4 cup dried cranberries or cherrie
- Instructions
- Preheat oven to 275 deg F
- In a food processor, add almonds, cashews, and coconut flakes to chop into small pieces
- Heat coconut oil, honey, cinnamon and salt over medium high heat in a large saucepan,
for about 3-5 minutes
- Remove from heat and stir in vanilla
- Then add seeds, nuts and coconut flakes
- Stir to coat
- Spread granola mixture evenly onto a baking sheet lined with parchment paper
- Bake for 20-25 minutes or until lightly browned
- Remove from oven and add dried cranberries, may need to press into granola mixture
- Allow to cool for about 20 minutes or until hardened
- Break apart granola
- Store in an airtight container for up to 2 weeks
-
Paleo Granola Recipe @ tastesoflizzyt.com
(12/18)
-
Paleo Granola @ theroastedroot.net
(12/18)
- Ingredients
- 1 egg white, lightly beaten
- 2 tablespoons water
- 2 cups raw walnuts
- 2 cups raw cashews
- 1 cup raw pumpkin seeds pepitas
- 1 cup unsweetened shredded coconut
- 1 cup dried cranberries
- 3 tablespoons grapeseed oil
- 1/3 cup pure maple syrup or honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Instructions
- Preheat the oven to 300 degrees F and line a baking sheet with parchment paper
- Whisk together the egg white and water until bubbly and slightly foamy in a small bowl
- Add all ingredients EXCEPT for the cranberries to a food processor
- Pulse until well chopped and combined, but leave mixture nice and chunky
- Spread the granola mixture evenly on the parchment-lined baking sheet into an even layer
- Bake for 20 to 30 minutes or until golden-brown and crispy
- Remove granola from the oven and allow it to sit at least 20 minutes without stirring it
– this is where the clustering happens, so be sure to not skip this step!!
- Use a spatula or wooden spoon to break the granola into clusters
- Once cool, store the granola in a 2-quart sealable glass jar or zip lock bag
-
Paleo Granola with Coconut and Almonds @ epicurious.com
(12/18)
- Pumpkin Granola
- Keto Bars
-
Chocolate Fudge Protein Bars @ sugarfreemom.com
(02/19)
- Ingredients
- 4 ounces raw unsalted sunflower seeds
- 4 ounces sunbutter or tahini
- 2 scoops chocolate protein powder
- 3 ounces unsweetened cocoa powder
- 3/4 cup Sukrin Melis (powdered sugar free sweetener)
- 1/2 tsp salt
- 8 tbsp softened coconut oil
- Optional Coating: 1/2 cup sugar free chocolate chips and 1 tbsp butter
- Instructions
- Place all ingredients into a food processor and blend until smooth
- Scrape down sides and blend again
- Taste and adjust sweetener if needed
- Pour batter into a parchment lined loaf pan
- Refrigerate for 30 minutes
- Slice into 8 bars then cut bars in half to make 16 bars
- Freeze for 30 minutes if you are planning on making optional coating
- If using optional coating, melt chocolate chips and butter in microwave for 1 minute,
or stove top
- Stir until smooth and no lumps
- Dip the bottom half of the bars into the melted chocolate and lay on a parchment
lined baking sheet
- Drizzle more chocolate on top of bars if desired
- Best if kept refrigerated
-
Homemade Keto Bars @ ketoconnect.net
(02/19)
- Ingredients
- 150 grams raw coconut meat
- 130 grams Unsweetened Bakers Chocolate
- 23 grams Unflavored Protein Powder
- 2.25 tbsp Butter
- 1.5 tbsp Water
- 3/4 tbsp Heavy Whipping Cream
- 18 grams erythritol
- 35 drops Liquid Stevia
- Instructions
- Preheat oven to 250 deg F
- Combine all the above ingredients into a food processor and combine
- Stop, and push all the ingredients down off the sides with a spatula, and process
again until all the ingredients are fully immersed
- Form into six bars on parchment paper or into bar molds
- Bake for 20 minutes
- Allow to cool prior to eating
- Store in fridge up to 3 weeks
-
Paleo Pumpkin Protein Bars @ createdelicious.com
(02/19)
- Conversion
-
Egg Yolks @ wikipedia.org
(01/19)
- Egg yolks add moisturizing fat and help to emulsify the batter
- Egg yolks contain nearly half of the protein
- Based on weight, an egg yolk contains about 9% lecithin
- One egg yolk is approximately 1 tablespoon in volume
- Replace ONLY the lecithin (by volume): 1/4 tsp liquid lecithin + 2 3/4 tsp water
-
Egg Yolk @ nutritiondata.self.com
(12/18)
- 1 egg yolk (17 g) has 54 calories, 3 grams of protein, and 5 grams of fat
-
Bob's Red Mill Soy Lecithin Granules @ myfooddiary.com
(12/18)
- 1 tbsp (8 grams) contains 60 calories and 4 grams of fat
-
NOW Foods Sunflower Liquid Lecithin @ iherb.com
(12/18)
- 1 tbsp has 120 calories and 10 grams of fat
-
Baking Substitutions @ veganbaking.net
(01/19)
- 1 tsp liquid lecithin = 2 1/4 tsp lecithin granules (by weight)
-
Egg Replacers @ vegweb.com
(01/19)
- 1 egg yolk = 1 1/2 tbsp lecithin granules + 2 tsp water (moisture and binding)
-
Lecithin: An Egg Yolk Substitute @ forum.epicurean.com
(12/18)
- One tablespoon of lecithin granules will substitute for one large egg yolk
- If you must have the taste of egg yolk but don't want the fat, try using
"egg substitute" powder, available at your health-foods store. This product is
lecithin granules blended with powdered egg whites, naturally colored and flavored
to resemble dried eggs.
-
How to Use Lecithin in Baking @ livestrong.com
(12/18)
- In eggless baking:
- Replace each egg yolk with 1 1/2 tbsp of lecithin granules and 2 tsp water
- Replace whole egg with 1 1/2 tbsp lecithin granules and 1 1/2 tbsp water
- Many recipes give a better result if you add a teaspoon of fat to provide the
richness you'd otherwise get with egg yolks
- In baked goods where eggs provide leavening, adding up to 1/2 teaspoon of
baking powder can help preserve a lighter texture
- Starch thickeners (cornstarch), or gelling agents (xanthan gum and guar gum),
can help provide the structure and sturdiness that egg whites would otherwise provide
- Information
-
Gluten-Free Bread Recipe with Soy Lecithin
(12/18)
- Soy lecithin is an ingredient in many gluten free baked goods.
- Soy lecithin helps with emulsification of the fats in gluten free bread.
- That helps the bread remain softer by retaining more moisture.
- Gluten free bread is much drier than traditional bread.
- Soy lecithin helps with that problem.
- Soy lecithin is an emulsifier which helps two different ingredients stay
together – like oil and water.
- Soy lecithin also helps stabilize foams by incorporating air into liquid.
-
Granular Lecithin @ kingarthurflour.com
(12/18)
- Use 1-2 tbsp per 3 cups of flour
- Increases tenderness and improves shelf life of yeasted breads
- People has substituted lecithin for half the butter in a recipe with good results
-
How to Bake with Lecithin @ leaf.tv
(12/18)
- In a bread recipe, vegetable oil can be substituted by the same amount of liquid lecithin
- For cakes, cookies, and breads -- use 2 tbsp of granulated lecithin in the dough
- For icings, caramels or chocolate sauces -- add 1 tbsp granulated lecithin
-
How to Use Soy Lecithin @ amazingfoodmadeeasy.com
(12/18)
- Lecithin is a natural emulsifier and stabilizer
- Lecithin can be blended into liquids of any temperature, and begins working immediately
- Lecithin is often used with other thickeners such as xanthan gum
- To stabilize an emulsion, lecithin is added at a weight ratio of 0.3% to 1.0%
- To strengthen the emulsion, xanthan gum can be added at 0.1% to 0.4% ratio;
this thickens the emulsion and increases the mouthfeel
-
Lecithin @ bakerpedia.com
(02/18)
- Lecithin is optimal at a pH level over 4.0.
- It will disperse best in warm or room temperature liquid.
- For mixing ratios, a concentration of around 2% (dry flour weight) is best for
optimal baked goods texture.
- When creating airs or froths, use a concentration between 0.2 to 1.0%.
- Too much added lecithin can hurt the texture of the end product.
- If another emulsifier is added, it may also counteract against lecithin if too
much is used.
-
Lecithin by SweetWise @ youtube.com
(12/18)
- Recipes
- Non-stick Baking Oil
- General Information
- Salad Dressing
-
Coconut Research Center
(01/19)
- Balsamic Vinaigrette Dressing
- 3/4 cup MCT oil
- 3/4 cup balsamic vinegar
- 1 clove garlic, crushed
- 1/2 tsp dried oregano
- 2 tsp Dijon mustard
- 1/8 tsp salt
- 1/8 tsp black pepper
- Coleslaw Dressing
- 3/4 cup MCT oil
- 3/4 cup cider vinegar
- 1/2 tsp salt
- 4 tbsp sugar
- 1/4 tsp black pepper
- Creamy Coconut Mayonnaise
- 2 egg yolks
- 2 tbsp apple cider vinegar
- 1/2 tbsp prepared mustard
- 1/8 tsp paprika
- 1/8 tsp salt
- 3/4 cup coconut oil (melted)
- 3/4 cup MCT oil
- Raspberry Vinaigrette Dressing
- 1/2 cup MCT oil
- 1/2 cup raspberry wine vinegar
- 2 tsp Dijon mustard
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- Country French Salad Dressing
- 1/3 cup tomato sauce
- 2 tbsp MCT oil
- 4 tsp apple cider vinegar
- 1/4 tsp onion powder
- 1/8 tsp garlic salt
- artificial sweetener to taste
-
HCG Dressing Recipe (video; lots of mustard)
(01/19)
- 2 tbsp apple cider vinegar
- 1 tbsp MCT oil
- 2 tbsp yellow mustard
- pinch sea salt
- pinch pepper
- pinch minced garlic
- MCT Catalina-type Dressing
- 1/4 cup MCT oil
- 1 tbsp cider vinegar
- 1/4 tsp onion powder
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tbsp + 1 tsp catsup
- 1/4 tsp Worcestershire sauce
- MCT Italian Dressing
- 1/2 pkg Good Seasons Italian dressing mix
- 2 tbsp vinegar
- 4 tsp water
- 1 pea-sized drop of mustard
- 1/4 cup MCT oil
- MCT Vinaigrette Dressing I
- 1/2 cup MCT oil
- 1/2 cup cider vinegar
- 1 tbsp sugar
- 3/4 tsp salt
- 3/4 tsp dry mustard
- 1/8 tsp pepper
- MCT Vinaigrette Dressing II
- 1/2 cup MCT oil
- 1/2 cup Apple Cider Vinegar
- 1-2 pkg Stevia
- 3/4 tsp salt
- 3/4 tsp dry mustard
- 1/8 tsp pepper
-
Miracle Skinny Drops Salad Dressing
(01/19)
- Creamy Salad Dressing
- 1 1/2 tbsp Sassy Vinaigrette Seasoning
- 4 tbsp MCT oil
- 2 tbsp water
- 3 tbsp apple cider vinegar
- 1/2 cup cottage cheese or Greek Yogurt
- 15 drops liquid stevia
- Sassy Vinaigrette Salad Dressing
- 1 1/2 tbsp Sassy Vinaigrette Seasoning
- 4 tbsp MCT oil
- 3 tbsp water
- 1/2 cup apple cider vinegar
- 15 drops liquid stevia
- Sweet 'n Sour Vinaigrette Salad Dressing
- 1-3 tbsp apple cider vinegar
- seasonings of choice (salt, pepper, Mr. Dash)
- 1 packet of sweetener (Stevia, Xylitol)
- Drizzle over salad, spinach, etc
- Nutritional Yeast Dressing
- 1/2 c nutritional yeast (I use Engevita brand, but others are probably fine)
- 1/3 c water
- 1/3 c apple cider vinegar
- 1/3 c tamari (or Braggs, or normal soy sauce, but Tamari has a more delicate flavor)
- 1/4 c olive oil, or canola oil, or whatever vegetable oil you have available
- 1 tbsp crushed garlic
- a few drops of sesame oil
- Nutritional Yeast Salad Dressing
- 2 tbsp coconut oil (or MCT oil)
- 2 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- pinch ginger
- sweeten to taste
- optional, cumin, salt, pepper, garlic, onion
-
NY "Crack" Salad Dressing - Nili's Kitchen Creations @ youtube.com
(01/19)
- Ingredients
- 1/2 cup water
- 1/2 cup Nutritional Yeast (56g)
- 1/4 cup Bragg's Liquid Aminos
- 1/4 cup Apple Cider Vinegar
- 2-3 cloves of garlic
- 1/4 teaspoon (heaping) Xanthan Gum
- Instructions
- Combine all ingredients except xanthan gum and blend until smooth
- While blending slowly add xanthan gum and blend until smooth
-
Quick Cider Vinegar Dressing for HCG Protocol @ geniuskitchen.com
(01/19)
- 1/3 cup apple cider vinegar
- 1/2 cup water
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic
- 1/2 teaspoon stevia
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes (optional)
- Salad Dressing
- Ingredients
- 1 cup MCT oil
- 2/3 cup apple cider vinegar
- 5 tsp Truvia (or 5 packets)
- 2 tbsp Trader Joe's Aioli Garlic Mustard Sauce
- 1/4 tsp Tony Chachere's seasoning
- Instructions
- Blend with stick blender
- 1/8-1/4 tsp xanthan gum
- Blend well again
- Add seasoning (dehydrated vegetable flakes and garlic)
- Gently stir in the dehydrated seasonings
-
Shannonblogs.com @ youtube.com
(01/19)
- HCG Lemon Dill Salad Dressing
- Ingredients
- 1 C lemon juice
- 1 C MCT oil
- 2 TBSP dill weed
- 1 tsp sea salt
- 1/2 tsp mustard powder
- 1/2 tsp turmeric
- 1 TBSP onion powder
- 1 TBSP garlic powder
- 1 tsp tarragon
- Instructions
- Put all ingredients in a jar and shake vigorously
- HCG Salad Dressing
- Ingredients
- 1 tbsp lemon juice
- 1/2 tbsp Bragg's liquid Aminos
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp thyme
- 1/2 tbsp MCT oil
- Instructions
- Put everything in a jar, shake, and serve
- HCG Vinaigrette
- 1 C apple cider vinegar
- 1 C MCT oil
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp basil
- 1 TBSP onion powder
- 1 TBSP garlic powder
- 1 tsp turmeric
- 1/2 tsp mustard powder
- Ranch Seasoning
- Ingredients
- 1 TBSP onion powder
- 1 TBSP garlic powder
- 1 tsp dill weed
- 1/2 tsp celery salt
- 1/2 tsp mustard powder
- 1/4 tsp turmeric
- Dash sea salt
- 1/8 tsp pepper
- 1/8 tsp oregano
- 1 packet TrueLime (optional)
- Instructions
- Use as a mix with lemon juice for an oil-less salad dressing,
or in 1 TBSP milk for a change in dressing
-
Vinaigrette Dressing (Dr. Randall B. Weil)
(01/19)
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 2 shakes celery salt
- 2 shakes onion salt
- ground pepper to taste
- 20 drops clear stevia
- 2 packets stevia
- Coconut Oil
-
LouAna's Coconut Oil
(12/18)
- Is processed and has no coconut flavor
- Is not hydrogenated (is better than vegetable oils)
- Is very inexpensive (14 oz for $3.68 at Wal-Mart)
- Granola Products
- Keto Products
Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on November 23, 2019
URL: http://www.bonniehill.net/pages/lcfats.html
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