Best low calorie Christmas recipes

Christmas is fast approaching and with it the question of what you want to cook and bake with the family this year. It should have as few calories as possible and it should be healthy to avoid annoying pounds during the Christmas season. We have the 25 most delicious low-calorie Christmas dinner recipes.

Low carb chicken soup

For 4-5 servings

  • 500 grams of chicken meat
  • 1 bunch of spring onions
  • 1 onion
  • 2 tbsp processed cheese
  • 250 ml cream
  • 200g Mushrooms
  • 3 carrots
  • 1 clove of garlic
  • 1 medium zucchini
  • 500 ml boiling water
  • 2 tbsp broth
  • 2 TL Basilikum
  • 2 teaspoons chives
  • 1 TL Paprika edelsüß
  • 1 teaspoon guar gum (for binding)
  • Salt pepper

1. Peel and dice the garlic and onion. Clean the carrots, cut them into slices and put them in a pan with a little oil together with the garlic and onions and fry them until translucent. Then clean the meat and cut into small pieces. Then pour the water with the salt and the broth into the pot, add the meat and simmer for about 20 minutes over medium heat.

2. In the meantime, cut the spring onions and the mushrooms into rings and sauté them in a pan. When the mushrooms start to colour, remove them from the heat. Then cut the courgettes into noodles and set aside.

3. Add the spring onions and mushrooms to the meat in the pot. Then add the spices and herbs, the melted cheese, the cream and the guar gum and bring to the boil. Then just taste and season as you like. Finally, fold in the zucchini noodles and cook for a few minutes. Enjoy your meal!

Low calorie Indian lentil soup

For 4 people

  • 100 grams of red lentils
  • 3 carrots
  • 1 can of diced tomatoes
  • 300 g chicken breast fillet
  • 1 leek
  • 1 large piece of ginger
  • 500 ml vegetable broth
  • 1 can of coconut milk
  • 2 tsp lime juice
  • 1 tablespoon oil or coconut oil
  • 3 TL Currypulver
  • 2 tbsp chopped coriander greens
  • Salt pepper

1. Wash the meat, pat dry with kitchen paper and cut into small cubes. Then clean and wash the leeks, cut in half lengthways and cut into thin slices. Then peel the carrots and cut into thin slices, peel the ginger and cut into small cubes.

2. Heat the oil in the pan and brown the meat in it. Then add the leek, ginger and carrots and sauté briefly. Season with salt, pepper and curry.

3. Place the lentils in a sieve, wash and add to the meat and vegetable mixture. Add the broth and the tomatoes and bring to the boil briefly. Then cook with the lid on over medium heat for about 12 minutes.

4. Quickly stir in the coconut milk and heat briefly. Finally season with lime juice and again with curry powder, salt and pepper to taste. Sprinkle with coriander to serve.

Oriental cauliflower soup

For 4 servings

  • 1 cauliflower
  • 80 grams of grated cheese
  • 200 ml sweet cream
  • 800 ml vegetable broth
  • 1/2 TL Turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 TL Coriander
  • 1/2 tsp spice mix
  • 1/2 tsp ground cumin
  • Salt pepper
  • some lemon juice
  • a pinch of sugar

1. Bring the vegetable broth to a boil. In the meantime, cut off a few small florets from the cauliflower and set aside. Finely chop the remaining cauliflower, add to the vegetable stock and season with ground coriander, ground cumin, Chinese spice and ground cinnamon. Let everything simmer for about 10 minutes.

2. Then remove the pot from the stove and puree the soup. Then put the pot back on the stove, add the small florets and let everything simmer for at least 5 minutes. Then take the small florets out of the soup, stir in the grated cheese and let it melt in the soup.

3. Shortly before serving, whip the cream until stiff and stir into the mixture. Add turmeric and season with sugar, lemon juice, salt and pepper. Add the small florets to the mixture, heat up briefly again if necessary and serve the soup with fresh herbs.

Tip: While the cauliflower is cooking, the spices give the soup a rather unappetizing color. By adding turmeric, however, this changes again and gets an appetizing yellow-orange hue.

Classic cauliflower soup

  • 1 cauliflower
  • 100ml milk
  • 2 carrots
  • 250 ml cream
  • 1 onion
  • 1.5 liters of water
  • 1 Cabanossi
  • 1 diced lean ham
  • 3 tbsp peanut oil
  • 1 tsp vegetable broth
  • nutmeg
  • Paprika
  • Curry
  • Salt pepper

1. Peel and finely chop the onion, then peel and grate the carrots and then sauté both in oil. Next, cut the cauliflower into small florets and add them. Then deglaze with the milk.

2. Then add water and stock powder and let it simmer for about 30 minutes over low heat. Then puree the whole thing, add cream, season with spices and let the soup continue to simmer.

3. Cut the cabanossi into small pieces and fry them together with the ham in a pan. Finally fold in the sausage to give the soup a special flavor and garnish with parsley. Finished! If you want to skip the sausage, you could use almonds instead.

Vegetable soup made from roasted peppers

For 4 people

  • 200 grams of leeks
  • 200 g celery
  • 1 red onion
  • 6 red peppers
  • 6 sprigs of oregano
  • 1 liter vegetable broth
  • 3 tbsp olive oil
  • 2 tsp smoked paprika powder
  • Salt pepper

1. Preheat the oven (electric stove: 200 °C / fan: 175 °C). Wash the peppers, cut in half, clean and place skin-side up on a baking sheet and roast in the oven for about 20 minutes.

2. Meanwhile, peel and dice the onion. Clean, wash and cut the celery into pieces. Clean the leek, wash and cut into rings.

3. Remove the peppers from the oven and let cool. Then peel off the skin and cut the peppers into pieces.

4. Then wash the fresh oregano, shake dry and pluck off the leaves.

5. Then heat the olive oil in a saucepan and sauté the onion, leek and celery for a few minutes. Then add the peppers and 3/4 of the oregano leaves. Pour in the broth and simmer for about 20 minutes, stirring occasionally. Then season with salt, pepper and paprika.

6. Finally, finely puree the soup and garnish with the remaining oregano.

Tip: Wholemeal bread tastes particularly good with this.

vegetable salad

For 4 servings

  • 2 romaine lettuce hearts
  • 750 grams of carrots
  • 750 g Rote Bete
  • 2 red onions
  • 1 can of chickpeas
  • 2 cloves of garlic
  • 1 bunch of flat-leaf parsley
  • 3 tbsp olive oil
  • 3 TL Agavendicksaft
  • 3 tbsp lemon juice
  • Salt pepper

1. Preheat the oven to 200 degrees with a tray in the lower third of the oven (not convection). Remove the leaves and roots from the beetroot (but do not throw away the leaves). Then cover the tubers with lightly salted water and cook in a saucepan until soft. This usually takes 45 minutes, but you can use the knife tip test to see if it’s done.

2. In the meantime, peel the carrots and quarter them lengthways. Cut the onions into wedges and mix with the agave syrup, salt, pepper and olive oil.

3. Now it’s time to put on gloves before you peel, clean and cut the cooked beetroot into small pieces, as this will stain it. Then put the onions, garlic cloves and vegetables with the oil mixture on the tray coming out of the oven and cook for at least 30 minutes.

4. Then drain and clean the chickpeas, halve and cut the romaine lettuce into strips. Then finely chop the garlic from the hot tray and mix with water, agave syrup, some salt, pepper, lemon juice and the remaining olive oil.

5. Finally pluck off the parsley leaves and carefully mix them with the hot vegetables together with the beetroot leaves, chickpeas and the lettuce. Season to taste.

Kale soup with kale crisps

For 4 people

  • 200 g kale

Vitamin bomb kale

Of all types of cabbage, kale, which is culinary revered in northern Germany, is the ultimate nutrient bomb: vitamin A, C, K, folic acid, calcium, potassium, etc. And when it comes to protein, the green stuff can even keep up with beef. 

  • 5 large potatoes (peeled and diced)
  • 300ml milk
  • 500 ml broth
  • 1 medium onion (chopped)
  • olive oil
  • Salt pepper
  • roasted kernels and nuts
  • roasted onions
  • 2 El Tempuramehl
  • some kale leaves

1. Roast the potatoes together with the onions in the pot. Then add the kale and sauté for a few minutes. Then fill up the contents with broth and let everything boil for about 10 minutes.

2. Then pour in the cold milk or a little more broth and puree the mixture with a hand blender.

3. Then season the soup with pepper and salt and heat it up again. If the soup is too thick for you, add more broth until you like the consistency.

4. For the fried tempura kale leaves, mix the tempura flour in a little water until thick and gradually pull the leaves through the batter. Then heat some oil in the pan and fry the leaves for about 2 minutes. Finally, drain the leaves on a plate lined with paper towels. If you like, you can roast a few red onions until light brown and sprinkle them and seeds or nuts over the soup.

Vegetable pot with pesto

For 4 servings

  • 500 grams of carrots
  • 200 g cherry tomatoes
  • 250 ml dry white wine
  • 150g shallots
  • 300 g parsley root
  • 1 can of giant white beans
  • 2 tbsp olive oil
  • 1 Bio-Zitrone
  • 30 g almond kernels (without skin )
  • 30 grams of parsley
  • 30ml olive oil
  • 1 clove of garlic
  • Salt pepper

1. For the pesto, first chop the almonds and then toast them in a pan until golden brown. Then pluck the parsley leaves from the stalks and finely chop them together with the almonds and the peeled clove of garlic in a food processor.

2. Finely grate about 1/2 teaspoon zest from the lemon, then cut the lemon in half and squeeze out 2 tablespoons of the juice.

3. Then mix the almond-parsley mixture with the lemon juice and zest and the olive oil. Then season with salt and pepper.

4. For the stew, first quarter the shallots. Then peel the parsley roots and carrots and cut into thick slices. Then heat the olive oil in the pan and sauté the shallots for about 10 minutes until translucent. Then add the cherry tomatoes and fry them and finally pour in the white wine and let it reduce by half.

5. Put the parsley roots and carrots in the pot and pour in 400 ml of water. Let the mixture cook for about 10 minutes over medium heat with the lid closed. Meanwhile, rinse the white giant beans in a colander, drain and add to the pot. Now it’s time to bring everything back to the boil and season with salt and pepper. Serve the previously prepared pesto with the stew.

Low Carb Lauchstangen

For 4 people

  • 1400 g Lauchstangen
  • 300 ml cream
  • 10 slices of cooked ham
  • 100 g Parmesan
  • 150 grams of grated cheese
  • 4 TL Senf
  • water
  • 4 TL Paprika edelsüß
  • 1 teaspoon guar gum (for binding)
  • 2 TL Curry
  • 4 tsp chives
  • Salt pepper

1. Clean and wash the leeks, removing the leeks and the top leaves. Then halve the leeks crosswise and sauté them in a pan of boiling salted water. Depending on the thickness of the sticks, this usually takes 5-10 minutes.

2. Next, preheat the oven to 200°. Catch a quantity of 100ml of the water and then put it back into the pot. Then add the chives and the other spices, guar gum, parmesan and cream, bring everything to the boil, taste it, season again if necessary and take the pot off the stove for a moment.

3. Then brush the cooked ham with mustard and then wrap it around the leek. Finally, place the sticks in a casserole dish, pour the sauce over them and sprinkle with cheese. After about 15-20 minutes the cheese is baked brown and the food is ready. Enjoy your meal!

Bottomless spinach feta quiche

For 2 servings

  • 6 yufka or filo sheets
  • 1 onion
  • 200 g Feta
  • 3 Eggs
  • 250ml milk
  • 500g spinach
  • olive oil
  • Salt pepper

1. First of all, preheat the oven to 210 degrees.

2. Place the yufka (or filo) sheets of dough slightly offset in a quiche dish and brush each layer with a little olive oil. You can cut off the protruding edge with a little distance.

3. Next, halve the feta and distribute one half evenly in the dish. Then put the spinach in a bowl and dice the onion and mix with the spinach. Scatter the spinach and onions over the feta.

4. Whisk together the eggs and milk until well combined. Then taste the mass with salt and pepper and herbs if necessary. Pour the egg mixture over the spinach and crumble the remaining feta over it.

5. Finally, bake the quiche for about 40 minutes until the mass is set and the feta is golden brown. Finished! Enjoy your meal!

Low Carb Blumenkohl Gratin

For 4 servings

  • 2 cauliflowers
  • 2 Eggs
  • 300 grams of grated cheese
  • 60 ml milk
  • some fresh parsley
  • Salt pepper

1. First preheat the oven to 180° with fan and top heat and grease a casserole dish.

2. Remove the cauliflower from the stalk and then cut the cabbage into small florets.

3. Then dilute the eggs with a little milk and mix with a whisk. Pour the amount into the casserole dish.

4. Then spread the cauliflower florets in the casserole dish, sprinkle with grated cheese and season with salt and pepper.

5. Bake the casserole dish on the middle shelf for about 25 minutes. The meal is ready when the cheese is golden brown. Then sprinkle the gratin with some fresh herbs and this delicious gratin is done.

Salmon fillet in bacon with feta vegetables

For 2 servings

  • 150 g Feta
  • 150 g Zucchini
  • 150g Mushrooms
  • 100 g Bacon
  • 2 salmon fillets at 125 g
  • 200 grams of broccoli
  • 1 onion
  • 2 THE OL
  • Hot peppers
  • Salt pepper

1. First wash the vegetables, quarter the zucchini and thinly slice the mushrooms. Then chop the onion and cut the broccoli into small florets.

2. Next, wash the salmon and pat dry with a towel. Wrap each fillet in 2 slices of bacon and fry them in a pan (without oil!) over medium heat until golden brown on both sides.

3. Then fry the vegetables in another pan with oil over medium heat for 10 minutes and season with salt, pepper and paprika. Finally, crumble the feta over the vegetables and serve with the salmon.

Aubergine Chickpea Curry

For 4 servings

  • 500 grams of tomatoes
  • 400 grams of chickpeas
  • 2 eggplants
  • 2 red or green chillies
  • 2 cloves of garlic
  • some ginger
  • 4 tbsp sunflower oil
  • 2 TL Senfkorner
  • 2 TL Turmeric
  • 2 TL Cumin
  • 4 THE Naturjoghurt
  • 1 tsp ground coriander
  • fresh coriander
  • 2 teaspoons cayenne pepper or chilli powder
  • Salt pepper
  • basmati rice (for serving)

1. First wash the eggplants, then cut off the ends and cut into cubes. Put the cubes in a sieve, mix with a little salt and let the water and bitter substances steep for about 30 minutes.

2. Then wash and finely chop the chillies. Peel and finely chop the ginger and garlic cloves. Then wash the tomatoes, cut out the stalk and cut into small cubes.

3. While 2 tablespoons of sunflower oil are being heated in a large pan, pat the aubergine cubes dry with paper towels and sear them all over in the oil over a medium heat for about 5 minutes. Then take it out again.

4. Heat the remaining oil in a pan to fry the mustard seeds for about 30 seconds. Then add the chili peppers, ginger and garlic and fry them briefly while stirring.

5. Then add the remaining spices, 50 ml water, the tomatoes and the diced aubergines to the pan, bring to the boil and then cover and simmer over low heat for about 10-15 minutes.

6. Drain the chickpeas and add to the curry to heat through. Then remove the pan from the heat and stir in the yoghurt. Finally sprinkle with coriander and serve with basmati rice, for example. Et voila done!

Low carb tarte flambée with rocket and mushrooms

For 2 people

  • 150 grams of grated cheese
  • 2 Eggs
  • 100 g edible quark
  • 20 grams of almond flour
  • 50 g arugula
  • 4 Mushrooms
  • 60 g fresh cream
  • 1 tbsp olive oil
  • Salt pepper

1. First, preheat the oven to 180 °C and line a baking tray with baking paper.

2. For the base of the tarte flambée, thoroughly mix together the eggs, 100 g Gouda and quark and then mix in the almond flour. First put the dough on the baking tray, spread it into a thin flat cake and bake it in the preheated oven for about 15 minutes.

3. Then cut the mushrooms into thin slices, spread the pastry base with créme fraîche and top it with mushrooms and the remaining cheese. Then bake the dough again in the hot oven for 15-20 minutes.

4. Finally top the quiche with arugula, season with salt and pepper and drizzle with olive oil. Enjoy your meal!

Garlic Mushrooms

For 4 servings

  • 900 g white mushrooms
  • 4 garlic cloves (chopped)
  • 2 dashes of lemon juice
  • 10 tbsp olive oil
  • 8 tbsp flat-leaf parsley (chopped)
  • Salt pepper

1. Rub the mushrooms with a cloth. Heat the olive oil in a pan and lightly brown the garlic for about 1 minute.

2. Add the mushrooms to the garlic and stir until the mushrooms absorb all of the oil. Then continue cooking the mushrooms until they release the juice, stirring until the juice has evaporated completely. Then just stir in the lemon juice, parsley, salt and pepper and the meal is ready.

Tomato zucchini casserole

For 4 servings

  • 900 g Zucchini
  • 150 g grated hard cheese
  • 900 grams of tomatoes
  • some butter
  • 2 cloves of garlic
  • Salt pepper

1. First wash the vegetables with cold water, cut into slices and sprinkle with salt to drain.

2. Grease the casserole dish with a little butter and alternately layer the zucchini and tomato slices. Please sprinkle the respective layers with finely chopped garlic and cheese.

3. Repeat the process until all the ingredients are used up and finish with tomatoes. Finally spread cheese and butter flakes on the surface and put everything in the oven for approx. 45 minutes at 180 °C.==============================

No-Bake Low Carb Blueberry Cheesecake

For the ground:

  • 140 g almond flour
  • 60 g Butter
  • 50 g xylitol sugar

For the filling:

  • 340 g cream cheese
  • 100 grams of cream
  • 150 g xylitol sugar
  • 1 tbsp ground gelatin
  • 2 tbsp freshly squeezed lemon juice
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tsp grated lemon zest

For the syrup:

  • 100g frozen blueberries
  • 50 g xylitol sugar
  • 60ml of water
  • 1 tbsp lemon juice
  • 1/4 TL Guarkernmehl

1. Mix the flour with melted butter and xylitol sugar and press into a springform pan (23 cm diameter) to form a base. Place the cake base in the fridge while you next prepare the filling.

2. As the next step, prepare the filling for the cake by creaming the cream cheese with Greek yoghurt or sour cream, lemon zest, lemon juice and xylitol sugar.

3. Then remove 2 tablespoons of the cream, mix it with the gelatine and stir it into the cream cheese mix. Then whip the remaining cream until stiff and fold it into the cream cheese mix.

4. After that, all you have to do is spread the filling evenly on the bottom of the springform pan and put it in the fridge for at least 4 hours.

5. Meanwhile, prepare the blueberry syrup. Of course you can also use other fruits instead of blueberries. For the syrup, boil the blueberries with the xylitol sugar and water and let it boil over low heat for about 7 minutes. Then all you have to do is take the pot off the stove, stir in the lemon juice, add the guar gum and stir vigorously for about 3 minutes. Finally let the syrup cool down and later pour it over the cake and serve. Finished!

Low carb marble cake

  • 50 g Butter
  • 6 Eggs
  • 250 g Quark
  • 100 g xylitol sugar
  • 220 g ground almonds
  • 1 grated lemon zest
  • 1 EL Backkakao
  • 1 vanilla pod (scraped pulp)
  • 1 pinch baking soda
  • 1 pinch of salt

1. First, the oven must be preheated to 160 °C and the Bundt cake mold greased with butter.

2. Then cream the butter with the xylitol sugar, separate the eggs and gradually fold in the yolks. Then stir in the vanilla pulp, the quark and the grated lemon zest.

3. Next, mix the ground almonds with baking soda and stir until a dough forms. Finally, beat the egg whites with salt until stiff and fold the mixture into the dough.

4. Then cut the dough in half and mix half of the dough with cocoa.

5. Put the light batter in the cake tin and spread the dark batter on top. If you run a wooden skewer or similar through the dough, the typical marble cake patterns are created. Then bake the cake in the preheated oven for about 40 minutes, then let the cake cool down and our delicious marble cake is ready.

Low carb milk slices

For about 10 milk slices

For the dough:

  • 50 grams of almond flour
  • 10 g coconut flour (or other for binding)
  • 4 Eggs
  • 70 g xylitol sugar
  • 20 g Backkakao
  • 20 ml mineral water
  • 1/2 Vanilleschoten (Mark)
  • 1/2 pack baking powder

For the filling:

  • 100 grams of cream cheese
  • 300 ml cream
  • 1/2 Pck. Gelatinepulver
  • 1/2 vanilla pod (Mark)
  • 40 g xylitol sugar

1. First you need to preheat the oven to 180°. Then mix the eggs with the pulp of the vanilla bean and the xylitol sugar until you get a creamy consistency. Then add the cocoa, flour, water and baking powder.

2. Next, line a baking tray with parchment paper and spread the dough on it. You do not need the entire baking sheet for the amount of dough, the middle is sufficient, the slices should not be too thin. Then bake it for about 15 minutes, take it out of the oven and let it cool down completely before using it again.

3. Then prepare the gelatine according to the package instructions and whip the cream with the xylitol sugar and the pulp of the vanilla bean until very stiff. Then fold in the cooled gelatine and cream cheese.

4. Divide the dough in half and remove it from the baking paper. Apply the cream to one half and then put the lid on top. Now all you have to do is press the pastry cover down a little and put it in the fridge overnight. Now it’s time to cut the dough into slices, serve and then you can finally enjoy the low carb milk slices.

Light low carb quark cake

The light low carb quark cake is a special cake because it is baked without a dough base!

  • 1000 g low-fat quark
  • 100 g xylitol sugar
  • 250 g quark (40% fat)
  • 6 g locust bean gum
  • 100g sugar substitute
  • 4 large eggs
  • ¼ TL Vanille
  • ½ TL gem. Safran
  • 1 teaspoon Baking powder

1. First , preheat the oven to 180°C top/bottom heat.

2. Then separate the eggs and beat the egg whites until stiff. Then mix the egg yolks, the two types of quark, the xylitol sugar, the sugar substitute, the vanilla, the baking powder and the saffron well with the hand mixer. Then sift the locust bean gum over the mixture and fold in the beaten egg whites.

3. Then grease a rectangular mold and only line the bottom with baking paper.

4. Finally, fill the mass into the mold, smooth it out and bake the dough for about 1 hour.

5. After the baking time, let the low-carb quark cake cool down in the tin for half an hour and then cut it into 5 x 5 cm cubes. You can then dust the cake with xylitol sugar if you like.

Chia-Papaya Kokoscreme

For 4 servings

Chia Kokoscreme

  • 400 ml coconut milk
  • 30 g xylitol sugar
  • 80 g Chiasamen
  • 1 tsp ground vanilla

Papayamus

  • 240 g Papaya
  • 10 g xylitol sugar
  • 1 pinch of sweetener
  • 1/2 tsp lemon juice

deco

  • 4 Brazil nuts or pistachios
  • 150 grams of strawberries

1. First put the chia seeds in a bowl and mix them with the vanilla and xylitol sugar. Then add the well-shaken coconut milk and mix well. Then the mass comes already covered in the fridge for about 30 minutes.

2. Next, cut the papaya into small cubes and mix them with some xylitol sugar, lemon juice and sweetener. Then just process the papaya to a mush and set aside.

3. To decorate the cream, wash, clean and quarter the strawberries and chop the Brazil nuts or pistachios.

4. Now it is best to layer the cream in a glass or serving bowl. At the bottom comes some papaya mush, then chia coconut cream and finally the strawberries, which are sprinkled with the Brazil nuts or pistachios. Finished!

Low carb mug cake from the microwave

For 1 cup portion

  • 4 tablespoons of milk
  • 1 large egg
  • 1 pinch of salt
  • 2 pieces of chocolate drops (without sugar)
  • 1 1/2 tablespoons coconut flour
  • 1/4 tsp baking powder
  • 1 EL coconut blossom sugar

1. Mix all the dry ingredients together. Chop the chocolate pieces into smaller pieces.

2. Then whisk the egg with the milk in a large mug. Then add the dry ingredients and the chocolate and stir everything together. Now just put the cup in the microwave for about 3 minutes at around 700 watts and the delicious low carb dessert is ready.

Low carb pancakes

For about 2-3 pancakes

  • 4 Eggs
  • 1 tbsp vanilla protein powder
  • 1 EL Mandelmehl
  • 120 grams of cream cheese
  • 1 TL Xylit-Zucker
  • 1 pinch of cinnamon
  • some baking powder

The preparation of the low carb pancakes is very simple. First, all the ingredients are mixed with a blender and then some oil is heated in a pan on medium-high. Then the pancake batter is added and baked until golden brown on both sides. As soon as it is no longer liquid, the pancake is ready. Now you can top it with whatever you like, whether with fruit or sauces, depending on your taste.

Low Carb Chia Schokopudding

  • 140 g Chiasamen
  • 700 ml almond milk
  • 70 grams of cocoa powder
  • 3 tablespoons xylitol sugar
  • 1 tsp cinnamon
  • a pinch of salt

1. The preparation for the low carb chia chocolate pudding is very quick and easy. First, the almond milk is poured over the chia seeds with a pinch of salt. Then the cinnamon, xylitol sugar and cocoa powder are mixed with a little hot water and also stirred into the chia milk mixture. After that, the mix only has to swell for at least two hours and this quick and delicious dish is ready.

Sweet low carb fruit casserole

For 4 people

  • 1 No.
  • 1 vanilla bean
  • 320 g fresh or frozen fruit (of your choice)
  • 4 tablespoons ground almonds
  • 100 ml cream
  • 4 THE Mandelsplitter
  • 5 tablespoons xylitol sugar

1. First of all, you need to preheat the oven to 180°C.

2. Then the vanilla pod has to be cut open to scrape out the pulp with the tip of a knife. When you have done this you can set the marrow aside.

3. In a mixing bowl, the egg is then beaten until foamy and the ground almonds, the vanilla seeds, the cream and the xylitol sugar are stirred in.

4. The fruit mixture then goes into a greased casserole dish. If you use frozen fruit, defrost it beforehand, this shortens the subsequent baking time.

5. Now all you have to do is pour the prepared egg and cream mixture over it. Almond slivers come on top. Finally everything is baked in the oven for 15 minutes.

Crystal Waston MD

Crystal Waston has a degree in Cross Media Production and Publishing. At vital.de she gives everyday tips and deals with topics related to women's health, sport, and nutrition.

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