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Granola Bars (Grain Free|Dairy Free|Sugar Free|Low Carb)

Yield: 12 pieces

  • 1 cup roasted almonds, Chopped
  • 1 cup roasted mixed seeds (pumpkin, sunflower and watermelon)
  • 1 cup lightly roasted desiccated  coconut
  • 1 egg
  • 2 tbsp powdered erythritol
  • 2 tbsp almond butter
  • 1 tbsp coconut oil
  • Himalayan pink salt a pinch
  • Vanilla few drops
  • Sugar free chocolate (optional, we have used Zevic)


  1. Heat your oven to 180’C and line an 8×8 inch pan with parchment paper, leaving some hanging over the sides to lift the bars easily from the pan.
  2. Chop chocolate in small pieces. Keep aside.
  3. In a large bowl, whisk together the egg, vanilla and erythritol.
  4. Microwave almond butter for 10 seconds. Then mix coconut oil until smooth.
  5. Now whisk this almond butter mixture into the egg mixture until well combined.
  6. Add in rest of the ingredients along with chopped chocolate until well combined.
  7. Press very firmly into the prepared pan. 
  8. Bake for about 15-20 minutes. Let it cool completely to room temperature in the pan.
  9. Once cool, use a sharp knife to cut into pieces.
  10. These can be stored in fridge for 10-12 days in airtight container.

Please note that this recipe is adapted from Food Faith Fitness.

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Cinnamon Rolls (Gluten Free | Sugar Free | Low Carb)

Yield: 12 pieces

For dough

  • 1 cup + 2 tbsp almond flour
  • 1/2 cup coconut flour
  • 1/4 cup erythritol
  • 3 eggs, room temperature
  • 3 tbsp powdered flax seeds or 1.5 tbsp powdered chia seeds
  • 2 tbsp butter, softened
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1 tbsp apple cider vinegar
  • Few drops of vanilla extract
  • A pinch Himalayan pink salt

For filling

  • 1/4 cup butter, softened
  • 3 tbsp erythritol
  • 2 tbsp ground cinnamon
  • 10 drops liquid stevia


  1. Preheat oven to 200°C and grease an 8-inch round cake pan with butter or line with parchment paper.
  2. In a large bowl, whisk softened butter, eggs and vanilla. The butter will not incorporate fully and that’s fine. Add vinegar and whisk again.
  3. Now add, almond flour, coconut flour, erythritol, flaxseed powder, baking powder, xanthan gum, and salt.
  4. This mix will form a sticky dough. Freeze it for 15 minutes or until you find it easy to roll.
  5. Meanwhile, mix all the ingredients for cinnamon filling and keep aside .
  6. Now take 2 sheets of parchment paper, place the dough in between and roll it into a rectangle of desired thinness.
  7. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
  8. With the help of parchment paper, roll the dough towards the empty inch making a tight log. Seal the edge.
  9. Cut the log crosswise into 12 equal pieces and transfer rolls to the prepared round cake pan.
  10. Bake for 5 minutes at 200’C, then reduce temperature to 175’C and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning. These can be stored in an air tight container in the fridge up to a week.

If you want to make a cream cheese frosting to go along with these scrumptious cinnamon rolls follow the recipe below.

Cream Cheese Frosting


  • 1/2 cup cream cheese, room temperature
  • 2 tbsp butter, room temperature
  • 2 tbsp powdered erythritol
  • 2 tbsp heavy whipping cream
  • 10 drops liquid stevia
  • 1 tsp vanilla extract

Instructions: In a large bowl, whisk together cream cheese, butter and erythritol until light and fluffy. Add vanilla and stevia and add cream 1 tablespoon at a time until you achieve a thick, spreadable consistency.

Please note both the recipes are adapted from Keto Connect channel.