Finish off your low carb baking with this sugar free icing, for the perfect healthy treat.
Using a special blend of natural sweeteners stevia, erythritol and xylitol, and a touch of vanilla bean, you will definitely impress your friends and family – they will never guess just how healthy your baking is!
To make 1 batch of sugar free icing (frosting) you’ll need:
+ 75g (level ⅓ cup) Sugar Free Icing Mix
+ 200g (1 tub) cream cheese
+ 60g (3 tablespoons) soft butter
+ 20ml (1 tablespoon) water
Each batch is enough to ice 12 regular cupcakes.
IMPORTANT: Butter & cream cheese must both be at room temp. Microwave for 30 seconds if required.
PREPARE – Place all ingredients in a large bowl.
MIX – Using electric mixer, beat for 3-5 minutes on high until light and fluffy. If not light enough – add a drizzle more water whilst beating. If too runny, place in fridge for 30 minutes before icing cupcakes.
Vanilla – make as above.
Strawberry – add 3 mashed strawberries instead of water.
Lemon – use 1 tablespoon of lemon juice instead of water.
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.