Print Options:

GUILT-FREE KETO

Yields1 Serving

It’s GUILT-FREE KETO TREAT time LIVE!

LOW CARB LEMON AND CARDAMOM MUFFINS
 110 g Butter, soft
 0.25 cup Xylitol Sweetener
 0.50 tsp Vanilla
 0.50 cup (50g) Coconut Flour
 1 tbsp Baking Powder
 0.50 tsp Mrs Rogers Cardamom Seeds, finely ground
 0.50 tsp Mrs Rogers Ground Ginger
 0.25 Guar Gum
 3 large Eggs, cold
 0.25 cup Cream
 1 lemon, skin zested
RASPBERRY AND CARDAMOM BLISS BALLS
 110 g Frozen Raspberries, slightly thawed
 40 g Coconut Flour
 50 g Desiccated Coconut
 0.25 cup Coconut Oil
 0.50 tsp Mrs Rogers Cardamom Seeds, finely ground
 2 tbsp (35g) Raw Cashews
LOW CARB LEMON AND CARDAMOM MUFFINS
1

Pre heat oven to 175C fan-forced. Whip the butter, vanilla and Xylitol until light and fluffy. Add the eggs one at a time and beat. Add the cream and beat until combined.

2

In a separate bowl, sift the coconut flour, baking powder, cardamom, ginger, guar gum and lemon zest together. Add 1/3 of the dry mixture to the wet mixture, folding it in. Continue adding in thirds until all the mix is combined. Be careful not to beat it too hard as the mix needs to stay light and fluffy.

3

Place the mixture in the muffin cases. It will raise another third after its cooked. Bake in the oven for 25 minutes until the mix is cooked and the tops are golden brown.

RASPBERRY AND CARDAMOM BLISS BALLS
4

Combine all ingredients except the oil in a food processor until blended. Slowly drizzle in the oil while the processor is going until combined.

5

Roll into desired sized balls and cool in the fridge for an hour.

NOTE: if the balls aren’t sticking together, gently heat the mix in the microwave for 10-20 sec.