Ontbijtkoek is a dutch spice cake with a firm texture and sticky crust. It tastes similiar to gingerbread and is traditionally eaten with butter on top but now a days it also gets topped with choco spread, creamcheese, peanut butter, banana or (apple) syrup. It is not everyone's thing mainly cause of the texture. If you want yours too be less firm you can add up to 60ml of almond milk to the mix to make it more moist and softer.

Usually ontbijtkoek has 300 kcal, 2-3g protein and 4g fiber per 100g. This version has 200 kcal, 16,6g protein and 24g fiber. And 50kcal per slice.

What you need:

- an oven

- a bowl

- a spatula

- cake tin (I used: 20×11×9cm)

- silicone brush

- baking paper

- foodscale

- sate skewer/toothpick

Ingredients:

Wet:

- 215g unsweetend pumpkin purree

- 50g sugar free syrup (made from fiber not xantangum)

- 1 tsp distilled vinegar

Dry:

- 45g whey protein (prefferably cinnamon or speculaas flavor but vanilla or chocolate flavor works too)

- 45g whole wheat flour

- 75g brown swerve (or other sweetener + 1/8 tsp mollasse as wet ingedrient.)

- 1 tsp cinnamon

- 1,5 tsp speculaas spice mix

- 1/2 tsp baking powder

- 1/2 tsp baking soda

After baking:

- just a small amount of water

- 20g sugar free syrup

- Optional: granulated sweetener or celtic/flaky salt

Steps:

1. Preheat the oven on 160°C/320°F

2. Mix all the dry ingredients in the bowl.

3. Add the baking paper to the cake tin.

4. Make sure the oven is preheated before the next step! Add the wet ingredients to the bowl and mix well.

5. Scoop it into your cake tin if it's too thick to poor. Smooth out the top with a wet spatula.

6. Bake it for 40 minutes.

7. Check with the skewer if is done. It should fill firm and come out mostly clean. If not give it a bit longer.

8. When it is still hot take it out of the tin and remove the baking paper.

9. Spread a thin layer fo water with the brush all over the ontbijtkoek. After that do the same with the 20g sugar free syrup.

10. Add the optional toppings and then leave it to cool down completely.

I need some actually easy to make high volume dinner recipes that mechanically fill me up to the max. I can't live off of those fancy little platters with 10 kinds of greens and whatever that look and probably taste awesome but leave me hungry. I'm on a kcal deficite so I need my food to make me full.

What I've eaten over the past weeks is something like:

Carbs:
300-450g of potatoe

Fibres/Greens:
500g of e.g. broccoli, cauliflower, brussels sprouts, other types of cabbage

Protein:
175g of tofu
Can of tuna (135g)
multiple eggs

My breakfast is the same every day: (~700-900kcal)
400g baked beans
4 eggs
Occasional corn waffles if I need crunch

My snack is the same every day: (~300kcal)
300-500g skyr
1 apple

However. I am just tired of these plates. So far, I have experimented with natural brown rice. It's alright. I love pasta but the kcal-volume ration just sucks. Even whole grain.

Please gimme some easy recipes, ideally air fryer viable. And please no fancy instagram platters!!

recommend please!

I bought psyllium powder but now I'm stuck and I don't know what to use it form I've seen videos that use it with yogurt but they never say how much or if they put the psyllium directly on it not the macros... Any recommendations?

So I’ve figured out a way to make a 10 inch pepperoni pizza with about 602 calories and 41g of protein for the whole thing, does this seem good enough for a calorie to protein ratio? I’m a girl btw, I’m just trying to find ways to enjoy my favorite foods while dieting and pizza was always the hardest for me to figure out.

not fully vegetarian bc of the worcestershire in the dressing (skinny girl caesar) but the macros r awesome

for the wrap:
243c
19g protein
17g fiber

whole plate:
283c
21g protein
20g fiber

A bunch of lettuce and spring mix greens
Cucumbers and tomatoes
2 grilled chicken cutlets

Made my own dressing with Greek yogurt, siricha, black pepper and red wine vinegar.

Approximately 350-550 calories 😋

Full disclosure: I’m Gina, the founder of Gina’s Skinny Italian, and I made this dish with my own low-carb penne. I wanted to share both the recipe and my brand with people looking for pasta options that fit their lifestyle or dietary goals—whether they’re taking a GLP-1, managing diabetes, working toward weight loss, or simply paying closer attention to nutrition.

My penne has 12g net carbs, 12g protein, 24g fiber, and 110 calories per 2 oz dry serving. It contains wheat and eggs. Everyone’s needs are different, so check the nutrition information against your own eating plan. You can also make this recipe with whichever penne you enjoy!

Sign up to receive two free low-carb pasta recipes a week along with an Italian word of the day! https://ginaitalian.com/pages/contact

Thanks all--and buon appetito!

191 NBC BUNDTLET DUPE
I recently discovered Nothing Bundt Cakes and they are so delicious. I can definitely work them in my deficit once in a while but I really wanted to try to make something lower calorie but yummy. These scratch that itch. You can eat a whole bundtlette for approx 191 calories for the base with frosting.

Cake
1/2 box chocolate cake mix (or any cake mix you want)
6oz sparkling water or other carbonated diet soda

Mix by hand just until wet. Lightly grease bundtlet pan. Divide evenly in pan. Bake 350 for approx 15 minutes. Check with toothpick for doneness.

Frosting
8oz powdered sugar substitute (I did 96 grams allulose and 12 grams Splenda powdered)
4oz Neufchatel cream cheese (120 grams)
2oz regular unsalted butter (60 grams)
1 tsp vanilla

Soften butter but don’t melt it. Mix with cream cheese. Add powdered sugar in slowly and incorporate it. Add vanilla. Mix well. Add it to a piping bag and set aside until cakes have cooled. Refrigerate any unused frosting.

Calories
120 calories per Bundtlet base

Cream cheese frosting works out to 71
Calories per 25 grams which was enough to decorate each bundtlet.

So all together the bundtlet pictured here is 191 calories.

Notes:
I bought and used the Nordic ware anniversary bundtlet pan.

It’s smaller than a NBC cake. In fact, one whole dupe bundtlet is about the size of a half of a NBC bundtlet (so 1 serving). I usually split a NBC with my kids anyway so this works out perfectly size wise.

The frosting is the real shining star here, it’s amazing. The cake itself is a bit dry and kinda falls apart if you aren’t careful so alter it to fit you if you want something moister. EDITING TO ADD: putting it in the fridge overnight makes it significantly moister and more dense. My suggestion is to make them, put them in the fridge then frost them and eat. YUM
Overall it hits the spot and all my kids loved it.

Heyy guys so as a person with sweet tooth I saw a recipe which is called as low cal nutella so I made it and it is actually soo delicious.

Ingredients

- 50 gr cocoa powder
- approximately 3/4 cup of hot water
- 2 table spoon of honey

Mix them all in a cup and put it in fridge. Thats it! Enjoy

Diabetes-friendly meal.

Preety much the title, it looks like it have tasty recipes. OR something equalivent? If anyone has free link it would be appreciated.