Low Carb

Drain noodles from the packet and rinse in running water for 15 seconds, drain off water and they are ready for cooking.

Stir Fry: Add near the end of cooking.

Boil: Add to soup.

Pasta: Add to your favourite pasta sauce instead of pasta.

Salad: Add to salad before adding dressing.

Servings per pack: 2

Serving Size: 100g

Servings per pack: 8

Serving Size: 90g

*prepared: When made according to directions using butter, full fat cream, milk,and XL eggs.

Servings per pack: 8

Serving Size: 75g

*prepared: When made according to directions using butter, full fat cream, milk,and XL eggs.

Servings per pack: 13.3

Serving Size: 15g (1 tablespoon)

What You'll Need:

• 1 bag (340g) PBCo Apple & Cinnamon Muffin Mix
• 2 eggs
  
• 1/3 cup light olive oil
• 1/2 cup milk of choice
  
• 2 apples, diced (200g)

Directions:

1. Preheat a fan forced oven to 160°C. Prepare a muffin tray with 12 wrappers, or use a silicone tray.
   
2. In a large bowl whisk together eggs, milk and oil, add diced apple, then muffin mix. Stir well to combine. Portion batter into muffin wrappers.
3. Place tray in preheated oven, and bake for 25-30 minutes until muffins spring back when touched. After baking, remove muffins from tray and place on a cooling rack.

Storage Tips: Muffins are best eaten fresh on the day they are baked. Leftover muffins can be stored in an airtight container in the fridge (1-4°C) for 2 days, or frozen (-18°C) for 1 month.

Servings per pack: 12

Serving Size: 69g

Servings per pack: 10

Serving Size: 100g (as prepared)

Ingredients:

• 1 box (250g) Seriously Low Carb & Sugar Chocolate Cake & Cupcake Mix
• 1/2 cup water or milk
  
• 1/4 cup light oil
• 4 large eggs
  
• Pinch of sea salt (optional)
  

Directions:

1. Preheat your oven to 160°C fan forced.
2. Grease and line a 20cm round tray; for cupcakes place patty-pans in a 12-hole muffin tray.
3. In a large bowl combine eggs, water, oil and cake mix; beat with an electric hand mixer on medium speed for 1 minute.
4. Pour batter into a prepared tray or patty-pans.
   
5. For a cake, bake for 45 minutes; for cupcakes bake for 23-28 minutes; cool on a wire rack.

Servings per pack: 12

Serving Size: 50g*

Ingredients:

• 300g Simply Low Carb & Sugar Crumb Coating Mix
  
• 2 large eggs
• Oil (for frying)
• 200g Cauliflower (cut into florets)

Cooking Tips: Cauliflower can be substituted for your favourite crumbed item - Crumb Coating works great with chicken breast, fish, eggplant, zucchini and loads more.

Suggested Keto oils include Olive, Avocado, Coconut, Ghee or Butter.

Directions:

1. Place the Crumb Coating in a large bowl. In a separate bowl, whisk two eggs.
2. Coat your Cauliflower pieces in the crumb coating first, then dip in the egg mixture and coat again in the crumb coating until all sides are evenly covered.
3. Once all the pieces are well coated, fry them in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil.
4. Serve with your favourite salad and enjoy!

1. Use the crumbing method to coat chicken or cauliflower pieces. Season them with your favourite herbs and spices and place them in the air fryer basket. Drizzle a tablespoon of olive oil over the nuggets and cook on a high setting for 15 minutes.

Recipe makes one loaf of bread or 8 rolls.

Ingredients:

• 1 box (300g) Low Carb & Sugar Seeded Bread Mix
• 1 1/2 cups milk or water.
• 4 large eggs (6 eggs for high protein bread)
  
• 2 tablespoons olive oil.

Directions:

1. Preheat your oven to 180°C fan forced.
2. Grease and line a loaf tin.
3. In a large bowl whisk milk (or water), eggs and oil until combined. Add the bread mix and stir with a wooden spoon for one minute or until the mixture is smooth.
4. Scrape the batter into a prepared baking tin and let it rest for 10-15 minutes.
   
5. Set to bake for 55-65 minutes.
6. Remove from the tin and cool on a wire rack.

Recipe Idea: To make rolls, spoon the batter into an 8 cup muffin tin and bake for 30-40 minutes. To reduce fat replace milk with water and use 4 eggs instead of 6.

Servings per pack: 12

Serving Size: 75g*

Ingredients:

• 300g Low Carb & Sugar Self Raising Flour Blend
• 5 eggs
• 1 tablespoon olive oil
• 14g yeast
  
• Pinch sea salt
• 1 tablespoon tempered water (approx 32°C)
  

Directions:

1. Preheat oven to 200°C fan forced.
2. In a large bowl combine the yeast and water and olive oil.
3. Add the flour and salt and continue mixing by hand until a dough is formed. Dust the bench and lightly kneed for 1 minute.
4. Portion dough into 12 balls and toll out to 1cm thickness. Add your pizza toppings and allow to rest for 10 minutes.
5. Cook for 11 minutes.

Tip: If your dough is stickier and harder to work with than regular flour, try rolling it between two pieces of baking paper.

Ingredients:

• 150g Low Carb & Sugar Self Raising Flour Blend
• 3/4 cup water
• 4 large eggs
  
• 2 tablespoons olive oil
• Pinch of salt (optional)
• Vanilla Essence (optional)

Directions:

1. In a large bowl combine eggs, water, oil, vanilla and salt and beat with an electric hand mixer.
2. Add the flour and continue to mix for 2 minutes on medium-high speed.
3. Heat a large non-stick frying pan over medium heat and oil the pan, or use an electric pancake maker.
4. Spoon 2 tablespoons of mixture per pancake and cook for 2 minutes or until bubbles start to appear. Turn and cook for a further 1-2 minutes or until golden brown.

Recipe Idea: Add blueberries, a squeeze of lemon juice or stewed apple for sweet pancakes. Add Zucchini, spinach, cheese or bacon for savoury pancakes.

Ingredients:

• 1 box (250g) Seriously Low Carb & Sugar Vanilla Cake & Cupcake Mix
• 1/2 cup water or milk
  
• 1/4 cup light oil
• 4 eggs
  
• Pinch of sea salt (optional)
  

Directions:

1. Preheat your oven to 160°C fan forced.
2. Grease and line a 20cm round tray; for cupcakes place patty-pans in a 12-hole muffin tray.
3. In a large bowl combine eggs, water, oil, and cake mix; beat with an electric hand mixer on medium speed for 1 minute.
4. Pour batter into a prepared tray or patty-pans.
   
5. For a cake, bake for 45 minutes; for cupcakes bake for 23-28 minutes; cool on a wire rack.

TIP: Pour batter into a slice tray and top with Blueberries, Raspberries or Apples and lightly dust with cinnamon, for a delicious treat.

Servings per pack: 12

Serving Size: 50g*

1. Beat 1 packet into 2 cups of milk (or 1 1/2 cups of milk substitute: Soy, Coconut, Rice or almond) using a hand-held or electric beater on slow for 3-5 minutes.
2. Pour into a serving dish and allow to stand for 5 minutes.

Serving idea: For a delicious hot pudding, heat in a microwave for 30 seconds.

Tip: Can also be used to create a pie filling by mixing with cream or a non-dairy cream substitute.

Servings per pack: 4

Serving Size: 12g

1. Beat 1 packet into 2 cups of milk (or 1 1/2 cups of milk substitute: Soy, Coconut, Rice or almond) using a hand-held or electric beater on slow for 3-5 minutes.
2. Pour into a serving dish and allow to stand for 5 minutes.

Serving idea: For a delicious hot pudding, heat in a microwave for 30 seconds.

Tip: Can also be used to create a pie filling by mixing with cream or a non-dairy cream substitute.

Servings per pack: 4

Serving Size: 12g

1. Beat 1 packet into 2 cups of milk (or 1 1/2 cups of milk substitute: Soy, Coconut, Rice or almond) using a hand-held or electric beater on slow for 3-5 minutes.
2. Pour into a serving dish and allow to stand for 5 minutes.

Serving idea: For a delicious hot pudding, heat in a microwave for 30 seconds.

Tip: Can also be used to create a pie filling by mixing with cream or a non-dairy cream substitute.

Servings per pack: 4

Serving Size: 12g

1. Beat 1 packet into 2 cups of milk (or 1 1/2 cups of milk substitute: Soy, Coconut, Rice or almond) using a hand-held or electric beater on slow for 3-5 minutes.
2. Pour into a serving dish and allow to stand for 5 minutes.

Serving idea: For a delicious hot pudding, heat in a microwave for 30 seconds.

Tip: Can also be used to create a pie filling by mixing with cream or a non-dairy cream substitute.

Servings per pack: 4

Serving Size: 12g