carbs under 5

Easy Low-Carb Pumpkin Custard

September 24, 2012 By elviira 1 Comment

Fall is full of intensive smells and colors. Pumpkins glow bright orange, yellow, green and other fancy colors. Cinnamon, cloves, nutmeg… The kitchen is fragrant with the scent of delicious spices when it’s fall.

This easy low-carb pumpkin custard is a cinch to make. No preheating and cooling before baking. Just whip everything together, pour into ramekins and bake. The custard has velvety texture and smooth taste with luscious pumpkin and intensive spices, which is just what you need when it’s getting chilling outside and you want something rich to feel comfortable and satisfied.

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Low-Carb Marshmallow Fluff Frosting

September 11, 2012 By elviira 38 Comments

Marshmallow fluff is not the easiest thing to convert into low-carb. Commercial sugar-laden versions have high-fructose corn syrup as main ingredient — which is really bad, bad, bad. And sticky. With low-carb ingredients you cannot get that sticky result, at least not easily. But since I’m not in favor of stickiness, I created this yummy airy, fluffy frosting as healthier low-carb alternative to fill and frost your baked goods.

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Panna Cotta with Blackcurrant Sauce

September 8, 2012 By elviira 2 Comments

Panna cotta is a popular Italian dessert and means cooked cream. Many panna cotta recipes contain for example milk or half and half in addition to cream. This recipe, however, has only the real stuff: heavy cream. When real vanilla is added to season the gentle creaminess and tangy blackcurrant sauce covers the rich smoothness, you can just forget all the bad things in this world when indulging yourself with this divine dessert.

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Festive Strawberry Melon Cups Low-Carb Style (Dairy-Free, Vegan)

August 30, 2012 By elviira Leave a Comment

Before the summer is totally over I want to publish a lush but simple dessert. Festive combination of strawberries, watermelon and sparkling wine will finish any late summer dinner with style. Hint of vanilla stevia rounds the flavors and adds a smooth finishing touch.

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Lemon Parsley Chicken (Dairy-Free)

August 25, 2012 By elviira 4 Comments

Lately I’ve preferred to bake a whole chicken rather than chicken filets. Filets are practically free of tasty fat and all other good things which the whole chicken has. What I like most is the crispy, fatty and tasty skin… Yes, I love to eat it but I also know many people who simply throw it away.

This dish is a hearty combination of few simple but appetizing — and healthy — ingredients. A few carefully thought elements create a tasty combination of flavors which are tied together with rich extra virgin olive oil.

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Chocolate Mini Muffins

July 21, 2012 By elviira 36 Comments

I bake over and over again these gluten-free, sugar-free low-carb chocolate mini muffins. Usually baked goods made with coconut flour get rock hard when stored, but these muffins stay soft and moist even for few days in a room temperature. I made a lot of experiments until I was satisfied, and now I’m happy to share my best results with you. Here you are, hope you like this recipe as much as I and my family do!

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White Wine Spritzer

July 13, 2012 By elviira Leave a Comment

Here is my favorite summertime drink. Most probably this is a combination of something old, something new, something borrowed and something — well, not blue but pale yellow. All told, it’s simple and wonderfully refreshing in a hot summer day — or night. The weather has been pretty warm for a couple of weeks, so I have had a good reason to gulp down these and fine-tune and test the recipe.

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Grain-Free Crackers with Olive Oil (Dairy-Free)

July 6, 2012 By elviira 6 Comments

When making experiments with my 1-2-3 Bread I once brushed the loaf generously with extra virgin olive oil, and sprinkled with unrefined sea salt. The crust was crunchy and deliciously salty. That gave me an idea to try out crackers with the same method — almond flour and eggs, brushed with extra virgin olive oil and sprinkled salt on top.

After few attempts I found the best ratio between almond flour and eggs. Then adding olive oil and salt wasn’t much of rocket science. The result: simple but delicious, very very addictive crackers. Easy to modify as well, of course.

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Creamy Orange Ginger Chicken

June 29, 2012 By elviira 2 Comments

My husband likes chicken. One of his favorite dishes is chicken curry with vegetables. I’ve made it so many times that this time I wanted to try something different. Something juicy with a subtle bite. When thinking of juicy, orange with its gentle fruitiness goes perfectly with chicken. A piquant touch of ginger gives the bite. I wanted to tie the flavors with something creamy, and sour cream seemed to work well giving its freshly sour note. My husband loved the dish and encouraged me to publish the recipe. Hope you like this as well!

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carbs under 5

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