HEALTHY Vegan APPLE PIE in 60 SECONDS! (sugar-free + gluten-free)
It is apple season in North Carolina so we put them to work in this scrumptious vegan apple pie. The tartness of the honey crisp apples paired with the rich flavor of walnuts in the crumble topping are the perfect flavors for fall. This delicious apple pie recipe is whole food plant-based vegan, oil-free, gluten-free and refined sugar-free so you can feel free to have seconds!
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The Delicious Keto Cake Recipe by Dr.Berg & Karen Berg
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If you love cake, here's an incredible recipe for the Keto-Friendly Coconut Pecan Cake.
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* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
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High Protein High Fibre Low Sugar Low Fat Super YUMMY Coffee Cake / Food Helps to Keep you in Shape
High protein hi fibre low in sugar and fat yet super yummy coffee cake recipe that is healthy. You are welcome.
High Protein High Fibre
Low sugar Low fat YUMMY Coffee cake
1/2 cup fat free Greek yogurt
1 TSP skim milk
1/2 cup bran
Dry ingredients
1 cup oat
8 pitted dates
Pinch of salt
1 1/2 tsp baking powder
Wet ingredients
1 apple
2 eggs
Toppings
1/3 cup oat
1/6 cup bran
1 tsp cinnamon
1/4 cup brown sugar
2 TSP unsalted butter
Weight loss, Fat Loss it is easy to say.
Portion control is the great way to lose weight and fat loss. This method doesn’t just help you to lose weight help you to keep the weight off for the next 20 years. Learn how to prep the meal. Use healthy recipe to meal prep. And watch your weight fall off from you. These weight loss tips are short and fun gives you healthy dinner ideas. Keep the portion size and portion control your friend for weight loss journey.
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Ilmee Mintz recommends that you talk to your physician before beginning any of exercises and advice from this channel. You should understand that when participating in any workout or advice is the possibility of physical injury. If you engage in this program you are agreeing that you do so at your own risk.
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Keto Cinnamon Coffee Cake
Love Starbucks Coffee Cake? This version is even better. Tender, moist, buttery cake topped with crunchy pecan crumbles and a ripple of cinnamon-sugar running through the middle. Served alongside a piping hot cup of coffee or tea, this cake makes a delicious breakfast treat or afternoon snack!
Pan size: 8 x 4 inch (20 x 10 cm) loaf pan
INGREDIENTS
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
½ cup (100g) granulated erythritol
½ cup (115g) melted unsalted butter
½ cup (120mL) unsweetened almond milk at room temperature
¼ cup (65g) sour cream or yogurt
2 cups (200g) blanched almond flour
¼ cup (28g) coconut flour
1 ½ teaspoons (6g) baking powder
¼ teaspoon (1g) salt
2 tablespoons (25g) granulated erythritol
2 teaspoons (5g) or more ground cinnamon
½ cup (50g) blanched almond flour
½ cup (65g) chopped pecans
2 teaspoons (5g) ground cinnamon
¼ cup (50g) granulated erythritol
2 tablespoons (30g) melted unsalted butter
powdered erythritol for dusting (optional)
Bake at 340°F (172°C) for 55-65 minutes or until toothpick is clean when inserted.
** If your cake is not yet done but the top is starting to brown, you can cover the top loosely with tin foil or baking parchment – this will make sure the centre continues to cook but the outside doesn't. Keep an eye on it and check it every 5-7 mins until done.
Yields 12 servings
NET CARBS: 3.2g
FIBER: 5.0g
FAT: 27.3g
PROTEIN: 7.7g
CALORIES: 298
#ketoserts #LowCarbCoffeeCake #KetoCinnamonCoffeeCake
Tamaño del molde: molde para pan de 8 x 4 pulgadas (20 x 10 cm)
INGREDIENTES
3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
½ taza (100 g) de eritritol granulado
½ taza (115 g) de mantequilla sin sal derretida
½ taza (120 ml) de leche de almendras sin azúcar a temperatura ambiente
¼ de taza (65 g) de crema agria o yogur
2 tazas (200 g) de harina de almendras blanqueada
¼ de taza (28 g) de harina de coco
1 ½ cucharadita (6 g) polvo de hornear
¼ de cucharadita (1 g) de sal
2 cucharadas (25 g) de eritritol granulado
2 cucharaditas (5 g) o más de canela molida
½ taza (50 g) de harina de almendras blanqueada
½ taza (65 g) de nueces picadas
2 cucharaditas (5 g) de canela molida
¼ de taza (50 g) de eritritol granulado
2 cucharadas (30 g) de mantequilla sin sal derretida
eritritol en polvo para espolvorear (opcional)
Hornee a 340 ° F (172 ° C) durante 55-65 minutos o hasta que el palillo esté limpio al insertarlo.
** Si su pastel no está cocido pero comienza a dorarse en la parte superior, cúbralo sin apretar con papel de aluminio o pergamino para hornear; esto asegurará que el centro continúe cocinando pero el exterior no. Vigílalo y revísalo cada 5-7 minutos hasta que esté listo.
Rinde 12 porciones
CARBOHIDRATOS NETOS: 3,2 g
FIBRA: 5,0 g
GRASA: 27,3g
PROTEÍNA: 7.7g
CALORÍAS: 298
Dimensioni della padella: padella da 20 x 10 cm (8 x 4 pollici)
INGREDIENTI
3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
½ tazza (100 g) di eritritolo granulato
½ tazza (115 g) di burro non salato fuso
½ tazza (120 ml) di latte di mandorle non zuccherato a temperatura ambiente
¼ di tazza (65 g) di panna acida o yogurt
2 tazze (200 g) di farina di mandorle sbollentate
¼ di tazza (28 g) di farina di cocco
1 ½ cucchiaino (6 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
2 cucchiai (25 g) di eritritolo granulato
2 cucchiaini (5 g) o più di cannella in polvere
½ tazza (50 g) di farina di mandorle sbollentata
½ tazza (65 g) di noci pecan tritate
2 cucchiaini (5 g) di cannella in polvere
¼ di tazza (50 g) di eritritolo granulato
2 cucchiai (30 g) di burro non salato fuso
eritritolo in polvere per spolverare (opzionale)
Infornare a 172 ° C (340 ° F) per 55-65 minuti o finché lo stuzzicadenti non è pulito una volta inserito.
Produce 12 porzioni
CARBURI NETTI: 3,2 g
FIBRA: 5,0g
GRASSI: 27,3 g
PROTEINE: 7,7 g
CALORIE: 298
Taille du moule: moule à pain de 8 x 4 pouces (20 x 10 cm)
INGRÉDIENTS
3 gros œufs à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
½ tasse (100 g) d'érythritol granulé
½ tasse (115 g) de beurre non salé fondu
½ tasse (120 ml) de lait d'amande non sucré à température ambiante
¼ tasse (65 g) de crème sure ou de yogourt
2 tasses (200 g) de farine d'amande blanchie
¼ tasse (28 g) de farine de noix de coco
1 ½ cuillère à café (6 g) de poudre à pâte
¼ cuillère à café (1 g) de sel
2 cuillères à soupe (25g) d'érythritol granulé
2 cuillères à café (5 g) ou plus de cannelle moulue
½ tasse (50 g) de farine d'amande blanchie
½ tasse (65 g) de pacanes hachées
2 cuillères à café (5 g) de cannelle moulue
¼ tasse (50 g) d'érythritol granulé
2 cuillères à soupe (30 g) de beurre non salé fondu
érythritol en poudre pour le dépoussiérage (facultatif)
Cuire au four à 340 ° F (172 ° C) pendant 55 à 65 minutes ou jusqu'à ce qu'un cure-dent soit propre une fois inséré.
Donne 12 portions
GLUCIDES NETS: 3,2 g
FIBRE: 5,0 g
GRAISSE: 27,3 g
PROTÉINES: 7,7 g
CALORIES: 298
Apple Cake (The Secret to the Best Texture Is…)
Apple Cake
This recipe is adopted from Oshpaz Kelin Apple Cake:
October 2023 update: I've improved the cake batter and made a new video about it: In that video I use plums, but you can use apples or other fruit. Additional testing also showed that fewer apples (4 instead of 5) results in better cake texture.
Streusel Topping:
16g unbleached all-purpose flour
26g granulated sugar
15g cold butter
Mix together with fingers until it looks like bread crumbs. Put in the fridge until needed.
Cake Batter:
4 apples (about 800g before peeling and coring)
3 eggs (ideally around 85F, but at least 70F)
2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp Table salt)
200g granulated sugar
300g sour cream
1 tsp vanilla extract
230g unbleached all-purpose flour
15g baking powder
Preheat the oven to 350F (180C). Peel and core the apples. Cut them in half pole to pole and then slice. Butter a 13x9 (33x23cm) baking dish.
Put the eggs and salt into a bowl of a mixer and beat on high with a whisk attachment until very foamy, about 2 minutes. Add the sugar gradually on low speed. Turn up the speed to high and beat until very pale and thick, about 3 minutes, scraping down as needed. Beat in the sour cream and vanilla.
Sift the flour and baking powder. Fold into the egg mix in 3 additions using a rubber spatula (you can start it on very low in the mixer and finish with a spatula). Don’t mix too much. There should be no streaks of dry flour, but little lumps are ok. Fold in the apples. Pour into a buttered 13x9 pyrex dish. Sprinkle with the streusel topping.
Bake in the middle of the oven for 50 min or until the tester comes out clean. Let cool for at least 1 hour. Leftovers will keep till the next day, but the top crust will lose its crispness. If that happens, pop under the broiler just until it crisps up, about 1 min.
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FOR WRITTEN RECIPE
Notes 6 servings
Net Carbs 2.3g
Nutrition
Serving: 1serving | Calories: 75kcal | netCarbohydrates: 2.3g| Protein: 10g | Fat: 3g| Fiber: 0g |
Ingredients
350 grams plain Greek yogurt
3 large Eggs
1/2 cup powder sweeteners