Zero Carb Chocolate Coffee Ice Cream (Gluten Free)

zero carb chocolate coffee ice cream
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Zero Carb Chocolate Coffee Ice Cream

Links to buy the ingredients for this recipe can be found here.

Servings: 6
Ingredients
  • ice cream machine
  • 4 1/2 cups heavy whipping cream
  • 1 cup erythritol
  • 3 eggs
  • 3 egg yolks
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 5 tbsp cocoa powder
  • 2 tsp coffee grind
Optional
  • electric hand mixer
  • sacha inchi nuts
Instructions
  1. Melt the erythritol into your heavy whipping cream in a pot (make sure it fully dissolves)

    ertyhthritol & heavy whipping cream
  2. Add the rest of your ingredients (except the eggs/yolks) and mix until smooth, with an electric hand mixer if you have one. Then mix the eggs in by hand (just until even, don't over mix)

    xero carb icecream ingredients
  3. (optional) If you like nuts, can crush and add sacha inchi nuts. 

  4. Add your ingredients to the ice cream machine, and let it do it's thing!

Zero Net Carb Chocolate Fudge Brownies (Gluten Free)

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Zero Net Carb Chocolate Fudge Brownies

Links to buy the ingredients for this recipe can be found here.

Servings: 10
Ingredients
  • 2/3 cup cocoa butter
  • 1/3 stick butter (standard stick is 4oz)
  • 5 tbsp erythritol
Liquid Ingerdients
  • 7 egg yolks
  • 3 eggs
  • 4 oz buratta (trader joes has a zero carb one)
  • 2 tsp vanilla extract
  • 1 1/4 tsp liquid stevia (sweetleaf brand)
Powder Ingredients
  • 5 tbsp cocoa powder
  • 8 tbsp inulin
  • 1 tsp coffee grind
  • 1/2 tsp salt
  • 1/2 tsp baking powder
Optional
  • electric hand mixer
  • sacha inchi nuts
Instructions
  1. Melt your cocoa butter and butter in a pot, add and mix your erythritol until fully dissolved

    melted cocoa butter
  2. Mix your liquid ingredients in a bowl until even (buratta will need to be mashed a a bit with a fork).

  3. Mix your in both your powder and liquid ingredients into the pot until smooth/even (using an electric mixer is easiest). 

  4. (optional) If you like nuts, can crush and add sacha inchi nuts. If you like chewy bits, can add more inulin (it will clump if you dont mix it in)

  5. Preheat your oven to 350 degrees, spray a pyrex with oil, pour in your mixture, and bake for 25 minutes. 

Zero Carb Homemade Pickles (Crisp/Dill)

This is an interesting one, because the pickling process consumes the sugars (carbohydrates) inherent in the cucumbers (as well as what’s absorbed from the ingredients in the brine). Having said that, I don’t have a lab to create a nutritional facts panel, and not all pickles you find in the store are pickled sufficiently to consume all of the carbohydrates. My method involves pickling twice (with salt brine and vinegar, each method on it’s own can consume all of the carbs), and replace the sugar, to make triple sure there are no carbs. I still felt the need to bring that up before getting started, so that you can make your own informed decision.

zero carb homemade dill pickles
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Zero Carb Pickles

Links to buy the ingredients for this recipe can be found here.

This recipe is an 8 day process, so not for the impatient or faint of heart. 

Ingredients
Brine
  • 2 1/2 tbsp erythritol
  • 1/3 cup kosher salt
  • 4 tsp mustard seeds
  • 2 tsp coriander seeds
  • 1 1/2 tsp dill seeds
  • 5 kernels peppercorns
Jar Ingredients
  • 4-6 pickling cucumbers must be pickling cucumbers, regular ones will turn out gross
  • 1/4 cup fresh dill
  • 4 cloves garlic
  • 1 pinch turmeric
  • 1 pinch black tea can just tear open a tea bag for this
  • 1/8 cup red chilli flakes
Fridge Stage Ingredients
  • 5 tbsp white vinegar
  • 1 pinch turmeric
Instructions
  1. Put your brine ingredients in a pot and heat until the salt & erythritol are dissolved.

  2. Thoroughly wash your pickling cucumbers, and cut off the top & bottom (your pickles can turn to mush if you rush this part). Cut the cucumbers in half the long way (you can do quarters to make spears, but halves tend to stay crunchier)

    pickling cucumbers
  3. Put your jar ingredients and cucumbers into a glass jar, and fill with your brine (once it's cooled completely). Place your jar somewhere where there is sunlight, and leave the top cracked so oxygen can get in.

  4. Leave it there for 3 days, removing any mold that appears on the top as you see it. 

    zero carb pickle jar mold
  5. Use a sieve to empty out all of the water, while keeping the dill and spices in the jar.

  6. Add your fridge stage ingredients, and fill the jar back up with water (all the way to the top), and close the lid this time. Leave in the fridge for 5 days, and they are ready to eat!

    full pickle jar

Zero Carb Spicy Kimchi (Quick & Dirty)

 

zero carb kimchi
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Zero Carb Kimchi

Links to buy the ingredients for this recipe can be found here.

Quick (10 minutes), easy to make kimchi from a sauerkraut base.  

Servings: 6
Ingredients
  • 1 tsp salt
  • 2 tbsp sesame oil
  • 2 tbsp sambal chilli
  • 1 tbsp sambal garlic chilli
  • 1 1/2 tbsp gochugaru spice
  • 1/4 tsp onion juice
  • 3 tbsp erythritol
  • 1/4 cup water
  • 4 cups sauerkraut
  • 2 tbsp mct oil optional
Instructions
  1. Melt the erythritol into the water (microwave is fine)

    erythritol & water
  2. Mix all of the ingredients in a large bowl

    zero carb kimchi ingredients

Zero Net Carb Candied Nuts (Street Vendor Style)

zero carb candied nuts
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Candied Nut

Links to buy the ingredients for this recipe can be found here.

Quick (20 minutes) and easy to make dessert recipe.  

Servings: 8
Ingredients
  • 3 tbsp butter (salted)
  • 2 cups sacha inchi seeds 2 cups = 1 full packet of the Trader Joe's variety
  • 3/4 cups erythritol
  • 1/2 tsp cinnamon extract
Instructions
  1. Melt the butter in a large pan on medium-high heat

  2. Mix in the Sacha Inchi seeds, and stir for 10 minutes on medium heat

  3. Mix in the cinnamon extract

  4. Pour into a pyrex with parchment paper in it

    zero carb candied nuts in tray
  5. Once it hardens (can refrigerate to do so faster, but will still harden at room temperature), break up into portions and store in the refrigerator

Zero Net Carb Gummy Bears (Gluten Free)

 

5 from 1 vote
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Zero Net Carb Gummy Bears

Links to buy the ingredients for this recipe can be found here 

The recipe is for a large batch, since it is pretty time consuming, and keeps a very long time. 

Servings: 15 portions
Ingredients
  • 1 2/3 cups Erythritol
  • 10 cups water
Powder Mix
  • 2 cups knox gelatin
  • 1 1/2 cups inulin
  • 9 tbsp citric acid
  • 4 tsp xanthan gum
  • 2 tsp carnauba wax
  • 2 tsp carrageenan
Liquids
  • 2 cups joseph's maltitol sweetner syrup
  • 2 tsp sweetleaf lemon lime water drops
  • 8 tsp strawberry syrup
  • 2 tsp liquid petcin
Instructions
  1. Mix your Powder Mix ingredients in a large bowl.

    powder mix
  2. Add the Erythritol to your water in a pot, and heat until the Erythritol is fully dissolved.

    erythritol in pot
  3. Slowly add your Powder Mix into the water as well, using an electric mixer if you have one. Mix thoroughly / get any clumps out before moving to the next step.

    electric hand mixer
  4. Mix in your Liquids by hand (no electric mixer this time, as it can quickly foam up / boil over).

  5. Let boil on low heat for 15 minutes, then gradually increase the heat as much as you are able without it boiling over. Eventually you will be able to get full flame to work. You will want to boil your mixture for quite awhile now.. until it becomes more viscous than syrupy. As that is a hard thing to explain, I've included a video of that in the notes below.

    gummy bear syrup
  6. Coat 3 large pyrex trays with spay olive oil, and pour your mixture in. If you have gummy bear molds, put them in the pyrex first, and also coat with olive oil spray.

  7. Place the trays in the fridge until fully gelled (usually takes 4-5 hours).

    zreo carb gummy trays
  8. Use a coffee grinder to grind Erythritol into fine powder, and coat both sides of your now gelled gummy sheets as you take them out of the pyrex (so its easier to cut and the pieces don't stick to each other). If you used the bear molds they should pop right out. Cut into pieces, portion them out, and keep in the fridge (if you like them harder, can freeze them.. they wont harden entirely).

Recipe Notes

Links to buy the ingredients for this recipe can be found here 

 

The viscosity is critical, you don't want to pour the mixture into your trays until its is super thick / syrupy.. made a video clip for you guys

 

 

Here's what the gummys look like coming out of the molds

gummy bear molds   What they look like in squares (actually like them better this way) zreo net carb gummy bears