Low carb ice cream that is made in two minutes (plus freezer).
With our Magic Powder you can make creamy, stable, sugar-free ice cream perfect for guilt-free summer.

INGREDIENTS

5 scoops (25 g) Magic Powder
50 ml boiling water (LONG level)
Protein Bliss Coconut
Crunchy Cao with salted caramel

PROCEDURE
Pour boiling water into the jar to the desired level.
Add Magic Powder and mix well until lumps are removed (with a milk frother it comes out perfect).
Pour the mixture into an ice cream mold and place in the freezer.
Once solid, dip it into Protein Bliss and garnish with Crunchy Cao.

Simple, fresh, clean.

Serves for an approximately 8-inch cake pan:
Make a Fluffy Pancakes the diameter of the cake pan, I made it larger and 25 scoops (125 grams) of Fluffy Pancakes and 175 ml of room temperature water.
It can also be made with Keto Pancakes, using the amount to make 5 pancakes for this type of cake pan.

For the cream: mix 120 grams (30 scoops) of Vanilla Dream with 300 ml boiling water and allow to cool. Once cooled, add 300 g of Greek yogurt and mix well. Basically you need to put 1 scoop (4 grams) of Vanilla Dream for every 10 g of yogurt. Vanilla Dream should be dissolved in boiling water, you have to use 10 ml for each scoop/4 grams of Vanilla. Example: with 300 g of yogurt you will need 30 scoops (120 g) of Vanilla Dream to be dissolved in 300 ml of boiling water.

It can also be made with cottage cheese, again 1 scoop of Vanilla Dream for every 10 grams of cottage cheese. We used 55 scoops of Vanilla Dream for 500 g of ricotta (I'm partial to 11!). Heat 330 ml of water, add the Vanilla Dream, mix, add to the ricotta and mix well.

You can also use Magic Powder instead of Vanilla Dream using 1 scoop for every 10 grams of yogurt, but this time they should be dissolved in 7 ml of water. Example: 300 g of yogurt will need 30 scoops (150 g) of Magic Powder to be dissolved in 210 ml of boiling water (in my opinion 5 ml per scoop would also be fine but I have yet to test it...). When the Magic Powder has cooled, combine it with the yogurt.

After combining Vanilla/Magic and yogurt, taste it: when it is cold the sweetness will be less noticeable. In case you want it sweeter add the sweetener you used: eritrtitol/honey/whatever you want 😜

Place the pancake on the bottom of the cake pan, pour the cream and let it rest in the refrigerator for at least 12 hours.

Before serving you can spread a layer of Creamy Bliss hazelnut or one of our other spreads. Or jam, or a coulisse of fresh fruit.

Peach coulisse: blend ripe peaches with a blender and add a few drops of lemon to keep it from blackening.

Garnish with Crunchy Cao when serving the cake (so it stays crunchy)

If desired, you can add the gelatin to the fruit smoothie (10 grams per 200 g) mix and let it stand 10 minutes. Turn on the heat and melt the gelatin while stirring. When melted turn off the heat and let cool a little. Pour over the cake after it has thickened and put it back in the refrigerator for at least 2 hours. This will make a thick layer of fruit jelly.

I can't wait to try this recipe from MariaTeresa. @ketosi.sa ! Rich in protein and with very few carbohydrates

If you use sheep's or goat's ricotta, it will be even more digestible because sheep's and goat's milk contain only A2 betacasein.

INGREDIENTS
250 g ricotta cheese
70 g erythritol
30 g arrowroot
1 egg
20 g chocolate chips
Crunchy Cao to decorate

PROCEDURE
Preheat the oven to 200°.
Combine cottage cheese, erythritol, arrowroot and egg.
Knead until the mixture is smooth and uniform
Add chocolate chips
Put the mixture into two previously greased ramekins
Decorating with Crunchy Cao
Bake for 20 to 25 minutes, until golden brown

Here we are with a wonderful new recipe from MariaTeresa. @ketosi.sa some wonderful lowcarb and gluten-free muffins if you use glutee free oatmeal.

40 g oatmeal (the Live Better one is sprouted, so it is more digestible and more nutritious and gluten-free)
20 g coconut flour (you can also find it in our shop!)
40 g erythritol
70 g Greek yogurt 5%
30 g butter
1 egg
2 tablespoons of Crunchy Cao Live Better
1/2 teaspoon phosphate-free yeast
Pinch of salt

Preheat the oven to 180°.
Separate the yolk from the egg white and whip the latter egg white to stiff peaks
Combine yolk, erythritol and yogurt and with the help of electric whips, process until a frothy mixture is formed
Combine the flours and baking powder and pinch of salt and continue mixing with electric whips
Combine with a spoon the egg white, stirring from the bottom to the 'top.
Finally, add the crunchy Cao
Pour the mixture into the ramekins
Bake for 15–20 minutes.