Delicious home-style carrot cake with no added sugar. A healthy twist on an old classic.
You can now enjoy homestyle low carb carrot cake that you grew up with, without the sugar and carbs! Only 4g of carbs per serve – that’s 87% less carbs than regular carrot cake!
Tastes just like mum or nan used to make, with warm hints of cinnamon, ginger and nutmeg, a touch of vanilla, and just the right amount of sweetness. It has the wholesome goodness of sunflower seeds, lupin and almond meal, making a moist and satisfying cake.
Just Mix, Pour & Bake
All you need to add is fresh carrot, walnuts, eggs, milk (of your choice) and butter. Yes, you can use coconut oil.
To make a Low Carb Carrot Cake, you’ll need:
+ Contents of this pack
+ 3 medium carrots, grated (approx. 300g)
+ 80ml (1/3 cup) milk of choice
+ 160ml (2/3 cup) butter, melted
+ 40g (1/2 cup) walnuts, chopped
PREPARE – Preheat a fan-forced oven to 170°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin.
MIX – Empty the contents of this pack, the grated carrot, and walnuts into a large bowl. In a separate bowl, whisk together eggs, milk and butter. Pour the wet mix into the dry mix and gently fold until just combined.
SPOON – Spoon the mixture into lined loaf tin and spread out evenly. Use a spatula to ensure no mixture is wasted.
BAKE – Place on top shelf of preheated oven and bake for 60 mins. Check with a skewer, and if needed, bake for another 10 mins. After baking, remove from tin and place on cooling rack for 1 hour.
CHILL & SLICE – For best results, wrap in a tea towel & refrigerate overnight before slicing with a sharp serrated bread knife.
Top with icing made from PBCo. Sugar Free Icing Mix.
STORAGE – Carrot cake must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months.
Nirvana Health Products | Stevia Liquid Caramel 50ml
*MADE WITH AUSTRALIAN CERTIFIED ORGANIC STEVIA* Featuring Australian Certified Organic Stevia extract and Natural Flavouring Substances, Nirvana Organics® Liquid Stevia Flavours are sure to tantalize...
Packed with natural plant proteins & no hidden nasties, these Protein Cookies are the ultimate low carb snack or breakfast to power you through the day, and are perfect for vegetarians and low carb, high protein diets.
Really easy to make and satisfying to eat! Add choc chips and nuts, or check out our recipes for more inspiration!
Just Mix, Roll & Bake
All you need to add is dark chocolate, walnuts, eggs, milk (of your choice) and butter. Yes, you can use coconut oil.
To make 20 Low Carb Cookies, you’ll need:
+ Contents of this pack
+ 100g dark chocolate, chopped
+ 120g walnuts (or your favourite nuts), chopped
+ 80g (1/3 cup) butter, melted, or coconut oil
+ 1 large egg (or egg replacer)
+80ml (1/3 cup) milk of choice
PREPARE – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.
MIX – Place all dry ingredients into a large bowl and combine. In a separate bowl, whisk together milk, eggs & melted butter/oil. Pour wet ingredients into the dry mix and combine well. Cookie mixture should be crumbly, but hold together when rolled into a ball.
ROLL – Take a heaped teaspoon of mix, and using your hands roll into a ball, then flatten and shape the edges. Place on baking tray. Repeat process for all remaining cookies.
BAKE – Place cookies in preheated oven and bake for 20 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.
STORAGE – Cookies must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months.
Enjoy pizza without the carb coma! This mix, powered by premium plant proteins, makes 4 LARGE thin & crispy bases. Yum!
PBCo's Gluten Free Protein Pizza Base Mix is the perfect low carb option for Friday pizza night.
It’s also a great alternative to cauliflower pizza that will actually hold when you pick it up in your hands! A beautiful, thin and savoury base with a slight nutty taste and a hint of herbs. The perfect canvas for all your favourite pizza toppings.
Just Mix, Pour & Bake
All you need to add is eggs, water and oil. It’s super easy and ready for the oven in just 5 minutes.
To make a large Protein Pizza Base, you’ll need:
+ 80g (1/2 cup firmly packed) of this mix
+ 3 large eggs
+ 60ml (1/4 cup) water
+ 2 tablespoons olive oil (optional)
For the ultimate crispy pizza base, add the olive oil. Note: This is a batter, not a dough.
It will be liquid at first – but will crisp up during baking.
PREPARE – Preheat a fan-forced oven to 180°C and line an extra large baking tray with baking paper (not greaseproof paper).
MIX – Place 80g of this mix into a large mixing bowl. Add all ingredients and whisk to combine into a smooth liquid batter.
POUR – Pour the batter into the centre of the lined tray. Using the back of a spoon, spread the batter to the edges so it’s less than 1/2 cm thick.
BAKE – Place in a pre-heated oven and bake for 15-20 minutes or until golden brown, then remove from the oven.
FINISH YOUR PIZZA – Add your favourite pizza toppings, then pop the pizza back into the oven for a further 10-15 minutes or until golden brown on top.
STORAGE – Pizza bases must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for up to 3 months.