cheat’s tomato soup – 6g carbs per serve

It’s cold again in Melbourne so it’s back to soup!

This is very fast and very pretty, and very low carb.

We used a can of (already) crushed Australian vine ripened tomatoes.

Serves two, scale up for more.

1 slice per person of everyday almond meal loaf (recipe on the blog), toasted and cut into croutons, will add the following per serve:

948kjs/226.6cals, 20.4g fat (1.7g saturated fat), 213.3mg sodium, 8.5g protein, 1.3g iron and 1.6g (call it 2g) carbs


  • 400g can Australian vine ripened tomatoes, crushed
  • 3 tablespoons (60ml) cream, rich
  • 3 tablespoons (60ml) water
  • 10g basil, fresh
  • a grind (0.70g) black pepper

Make the every almond meal loaf (recipe on the blog) or if you have some made already, allow one slice per person.

Place the bread in the sandwich toaster in baking paper and toast.

Once toasted cut in cubes and keep warm.


Roughly chop or just pick the basil leaves and heat the tomatoes with the water.

When hot pour into bowls, swirl on the cream, scatter with the basil and a grind of black pepper.

Top with croutons if using.

prep time 5 mins

total time 10 mins

number of serves 2

serve weight 250g

energy 730.8kj
energy 174.6cal
protein 2.0g
total fat 15.1g
saturated fat 9.6g
cholesterol 37.5mg
carbohydrate 6.5g
sugars 6.3g
dietary fibre 2.9g
vitamin c 14.6mg
total vitamin a equivalents 365.4µg
sodium 552.4mg
potassium 467.3mg
calcium 75.3mg
iron 1.3mg

This recipe was first posted by carbs by numbers All content is Copyright Protected – ©2015 carbs by numbers. All Rights Reserved.

margherita pizza with a cauliflower crust – 7g carbs per serve

Low carb pizza for Friday nights and at 7g per pizza it’s seriously low carb.

This makes one medium pizza.

Scale up for a crowd.

We used a 20cm pizza tray.


  • 50g almond meal
  • 100g cauliflower
  • 1 egg
  • a pinch (0.4g) salt
  • a grind (0.7g) pepper
  • 1 clove (5g) garlic, fresh
  • 1 teaspoon (5ml) olive oil
  • 10g parmesan cheese, grated


  • 2 teaspoons (10ml) tomato paste
  • 25g tomato
  • 25g bocconcini cheese
  • 10g parmesan cheese
  • 5 g basil

Preheat oven to 220 ̊C/425 ̊F/gas mark 7.

Break the cauliflower into florets and pulse in a food processor, or grate on a coarse grater until it is a breadcrumb like consistency.

Lightly beat the egg and crush the garlic. Add the salt, pepper, parmesan, almond meal and the cauliflower.

Line a pizza tray with baking paper. Press the mixture onto the tray to about 6mm or 1/4 inch thick. Add more almond meal if the mixture is too sticky to handle.

Brush the top with the olive oil, put in the oven and bake for about 15 minutes.

Remove from the oven when brown and spoon over the tomato paste. Top with tomato, sliced bocconcini and shaved parmesan. Return to the oven until the pizza is brown and bubbly, about 10 minutes. Scatter with fresh basil.

prep time 15 mins
total time  25 mins
number of serves 1
serve weight 295g

energy 2577.3kj
energy 615.7cal
protein 33.7g
total fat 49.1g
saturated fat 11.5g
cholesterol 217.0mg
carbohydrate 6.6g
sugars 5.9g
dietary fibre 9.0g
vitamin c 76.3mg
total vitamin a equivalents 261.5µg
sodium 644.3mg
potassium 913.7mg
calcium 526.2mg
iron 3.4mg

This recipe was first posted by carbs by numbers All content is Copyright Protected – ©2015 carbs by numbers. All Rights Reserved.

baked tomatoes, haloumi & parmesan mushrooms – 7g carbs per serve

A treat (haloumi!) weekend breakfast for two. Low carb at 7g per serve.

Scale up for a crowd.


  • 250g baby Roma tomatoes
  • 155g mushrooms, fresh
  • 180g haloumi cheese
  • 4 cloves (20g total) garlic, fresh
  • 3 tablespoons (60ml) olive oil
  • 1 tablespoon grated parmesan cheese
  • 5g basil, fresh, leaves only
  • 3 tablespoons (60ml) water
  • pinch (0.4g) salt
  • grind (0.7g) black pepper

Preheat oven to 180 ̊C/350 ̊F/gas mark 4.

Crush the garlic and add half to 1 tablespoon of the olive oil.

Coat the tomatoes and roast for about 25 minutes.

Meanwhile in a pan, toss and sauté the mushrooms with the remaining garlic and oil.

Add the water, cover and cook until softened.

Take off the heat and add the parmesan cheese.

While the mushrooms are cooking, slice the haloumi into 4 equal portions.

Heat a non-stick frying pan without oil and when hot, cook the haloumi slices on both sides until golden.

Plate haloumi, tomatoes and the mushrooms then scatter with basil leaves.

prep time 1 mins
total time  30 mins
number of serves 2
serve weight 260g

energy 2223.2kj
energy 531.1cal
protein 24.4g
total fat 44.5g
saturated fat 15.1g
cholesterol 50.7mg
carbohydrate 6.6g
sugars 4.8g
dietary fibre 5.2g
vitamin c 38.2mg
total vitamin a equivalents 316.7µg
sodium 2757.4mg
potassium 676.5mg
calcium 622.5mg
iron 1.3mg

This recipe was first posted by carbs by numbers All content is Copyright Protected – ©2015 carbs by numbers. All Rights Reserved.