SNACKS

25 servings

1 cup of pumpkin cooked and pureed
3 ½ cups almond flour
1 tsp sea salt
2 tbsp olive oil
1 tsp baking powder

Preheat the oven to 200ºC.
In a large bowl mix in the flour, salt, oil and baking powder. Pour the pumpkin into the bowl. Mix and then knead. Consider that almond flour does not behave the same as wheat flour, the dough will be much more humid and it will take a little work. Place the dough on a floured table (you can use a little wheat flour if it comes out easier). Stretch it with a rolling pin until it is ½ to 1 centimeter thick. Cut the dough with an 8 cm round mold and then prick the sopaipillas with a fork in the center and set aside.

Prepare a baking sheet spraying a little olive oil or with baking paper, distribute the sopaipillas on the tray and bake for 10 minutes.

Enjoy with mashed avocado

Per serving (1 sopaipilla)
Cal: 113.6 P: 3.8 F: 9.8 Cb: 3.4

20 portions approx.

4 tbsp unflavored gelatin
1 cup berries
1 lemon, juice
½ cup unsweetened almond milk
stevia to taste

In a blender place the berries with the lemon juice and stevia to taste. In a small bowl, mix the almond milk with the unflavored gelatin, stir well and pour into the blender. Blend until everything is well integrated.

Distribute in small silicone molds or in ice trays. Refrigerate for 1 hour or until solid.

Serving size: 10 portions
Per serving: 180 gr
C: 50.5        P: 1            F: 0.9               C: 9.2

6 Servings

40 gr whole grain oats
2 eggs
2 egg whites
10 gr unsweetened cacao
2 scoops of protein or 1 unsweetened Greek yogurt
1 tsp baking powder
stevia at easy

Preheat oven to 350ºF. In a bowl add all the ingredients and beat with the mixer to mix very well. You can also do it by hand with a wooden spoon.

Pour the dough into molds previously greased with a little coconut oil.

Bake for 20-25 minutes or until a toothpick comes out dry.

Take out, let cool a little, remove from the mold and enjoy!

Per serving
Cal: 86.9           P: 9.6            F: 3.1            Cb: 5.9

200 gr app. (15 tbsp)

¾ cup unsalted peeled hazelnuts
6 tbsp unsweetened almond milk
½ tsp vanilla extract
2 tbsp 100% cacao
stevia to taste

Preheat oven to 350º F and place hazelnuts on a baking sheet in a single layer. Place in oven for 8 minutes to heat them and help in the grinding process.

Add the hazelnuts to a food processor or high-speed blender. Press at medium speed to grind fine.

Place the hazelnut flour in a small bowl, add vanilla, cacao, and almond milk little by little, according to the desired consistency. Stir well to integrate. Add stevia to taste.

Transfer to a clean jar and store in the refrigerator.

Per serving (1 tbsp, 13 gr)
Cal: 53.8 P: 1.3 F: 4.4 Cb: 1.6

6 servings

3 tbsp oat flour
2 tbsp whole oats
2 eggs
¼ cup chopped nuts
1 cup grated carrot
1 tsp baking powder
1 tsp vanilla essence
stevia to taste

Preheat the oven to 400ºF
Mix in everything in the juicer and grind, or mix in a bowl and stir well. Transfer to cupcake tins.
Bake for 15 to 20 minutes.

Per serving
Cal: 88.5         P: 4.1          F: 5.3         Cb: 6.8

1 serving

1 scoop of protein
1 tbsp unsweetened cocoa powder
1 egg
1 tbsp of almond (or peanut) butter
1 tbsp of water
stevia to taste

In a small bowl beat the egg, add the protein, cocoa, almond butter and water. Stir well. Add stevia to taste.

Pour the mixture into a bowl and microwave for 1:30 minutes.

Take it out and enjoy. You can add some sugar free chocolate chips or a little unsweetened chocolate sauce

Cal: 255         P: 25          F: 16.3         Cb: 8.3

1 serving

1 cup hot water or hot almond milk
1 tbsp unsweetened cocoa powder
stevia powder to taste

Heat water or almond milk. Add cocoa and stir well. Add stevia to taste and drink immediately.

Cal: 70          P: 2          F: 2.7        Cb: 6.1

2 servings

2 slices whole wheat bread or oatmeal bread
1 egg
1 scoop of protein(optional)
1 tsp vanilla essence (optional)
cinnamon powder (optional)
sugar-free syrup (optional)

In a bowl (in which the slice of bread fits) beat the egg and add the protein scoop and vanilla. Stir to mix well. Dip the slices one at a time, turning them over so they are soaked on both sides.

Heat a frying pan over medium heat and add a slice of bread, once browned turn it over to brown. Take out to a plate and repeat the same with the second slice.

If desired sprinkle with cinnamon powder and add a little syrup.

1 serving:
Cal: 150         P: 15          F: 4.6          Cb: 15

2 Servings

2 slices turkey breast
4 tbsp plain Greek yogurt unsweetened non-fat
2 dill pickle
1 tsp dill or Everything But the Bagel Seasoning

Lay the pieces of turkey breast out on cutting board and spread yogurt on top. Sprinkle 1/4 teaspoon of dill over the top of each turkey breast.

Tightly roll up a mini pickle with each slice. Cut each roll into four pieces. Enjoy!

Per Serving:
Cal: 58 P: 8.9 g F: 0.6 g Cbn: 3.3 g

6 servings

6 tbsp coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp stevia or to taste
1 egg
2 tablespoons coconut oil
½ lemon zest
½ tsp apple cider vinegar
Cream:
½ plain Greek yogurt, unsweetened
½ lemon zest
¼ tsp stevia or to taste

Preheat oven to 160º C. Place in a bowl all the ingredients and bind until well combined. On a cookie sheet with parchment paper place the dough with your hands. The dough should be 1/2 -inch thick approximately.

Place in the oven for 10 minutes. Take out, let cool and cut 6 cookies of the same size.

Mix the yogurt, lemon zest and stevia, mix well and add a tsp on top of each cookie.

Per portion:
C: 95          P: 3.1           F: 6.7        C: 3.8

3-4 portions

1 cup of dry fruit

The important thing is that they are without salt. They can be almonds, nuts, hazelnuts, cajús, pistachos, etc. Put them in a small bowl to serve.
Remember that a portion is 30 grams.

1 cup whole oats
1 cup ground ripe banana
1 teaspoon vanilla
½ cup chocolate chips 

Preheat the oven to 356ºF. Line a baking sheet with parchment paper.
Place the oat in a processor and pulse once or twice to leave it semi whole. In a bowl place the oatmeal with the banana and vanilla, and mix well.
Add the chocolate chips and mix.
Form the cookies with the help of an ice cream spoon and place them on the baking sheet, leave them round or if you prefer you can flatten them with your hand, these cookies do not expand.
Bake for 15-20 minutes, until you see the base of the cookies golden brown.
Remove and let cool. They are ideal for eating the same day.

1 cookie (20 gr)
Cal: 20.2 – Prot: 0.7 – Fat: 0.6 – Carb: 6.3

Servings: 12 cookies

1 cup peanut butter at room temperature
1 large egg
Stevia or tagatose to taste
1 teaspoon vanilla essence
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 cup low carb dark chocolate chips

Preheat oven to 356ºF.
Prepare a cookie tray covered with a piece of parchment paper. Set aside.
In a large mixing bowl whisk together peanut butter, egg, stevia and vanilla extract; microwave 10 seconds if needed. Whisk until all combine together.
Add the cocoa powder, baking soda, chocolate chip and combine with a spatula until it forms a consistent shiny cookie dough ball.
Shape 12 cookie balls with your hands. Place each cookie ball on the prepared cookie sheet. Press slightly with your hands to flatten the balls as a cookie.
Bake for 10-12 minutes. The cookies should be soft and moist when removed from the oven. They will slightly get crispy on the border when cool down and the center will stay soft. Cool down on a cookie rack.

Servings: 6 - 8

1/2 cup natural, unsalted peanut butter
1/2 cup unsweetened cocoa powder
stevia powder to taste

Line a baking sheet with parchment paper. Clear some space in the freezer for this sheet. Set aside at room temperature.
In a medium bowl, add peanut butter, cocoa powder and stevia to taste. Stir, use a rubber spatula to fold until well incorporated.
Using a cookie scoop, scoop and drop peanut butter balls onto the prepared baking sheet, spaced evenly apart.

Transfer to the freezer to chill for 20-30 minutes, until somewhat firm. Remove from freezer and roll into balls.