So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!
It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!
You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!
Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?
This is a way to have cake for breakfast and add in some protein with eggs!
It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.
DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!
If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!
I do love a good pancake and have made them before here in the blender, and here in a bowl and here in a cast iron skillet…….BUT NOT IN A MUFFIN PAN yet!
Here is a light and fluffy pancake muffin that gets baked and then cooled to warm before enjoying! You can double the recipe and make a large batch. Once recipe makes about 12 muffins. Don’t forget to get some of my Keto Maple Syrup to top them with!
Low Carb Scotch Pancake Muffins
Make these up quick and go get something else done as they bake! Don't forget to top with plenty of butter and make up some of my Keto Maple Syrup to go on them!
Approx. 1g carb each. This is general and will vary on your brand of flours used. I use Bobs Red Mill.
I love any type of muffin and raspberry is one of my favorite kinds! You can of course use blueberries or blackberries as well! This recipe makes about 16-18 muffins. I use silicone liners, or paper liners. I also fill my muffin wells 1/2 to 3/4 full.
What is YOUR type of favorite muffin? Leave a comment below!
Low Carb Raspberry Muffins
Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Not only are these luscious brownies super fudgy but they come together in 1 bowl!!
You CANNOT skip the step of warming up the eggs, or making sure they are room temperature. If you do not, you will get clumpy batter and possibly scrambled eggs!!
Store them in the fridge and if you want MORE chocolate, top with a fudge icing!
Low Carb Fudge Brownies
Not only will you want to eat them all, they come together quickly in 1 bowl! The carb count depends on what chocolate chips you use. The recipe by itsself WITHOUT CHOCOLATE CHIPS is as follows for 1/12 of the recipe: 1.3 g carb/0.7g fiber/1.7g protein/ 11.2g fat
In a large bowl, whisk all of the dry ingredients, Set aside.
In a small bowl combine the apple cider vinegar and unsweetened almond milk. Let sit while you mix the stevia, eggs, vanilla in a large bowl. Now whisk in the unsweetened almond milk/ACV combination.
Pour the wet mixture in the middle of the dry mixture. Whisk until only a few lumps remain. Let it sit 5 minutes.
Pour onto hot skillet that has been greased with a little butter or oil in 1/4 cup amounts. Let it cook until the sides round out and it lifts up a bit. Ease the turner under it and in one swoop flip it. Let it cook an additional 4-5 minutes until it is set in the middle and springs back when gently pressed.
Store under a cloth towel as you cook the rest. Will keep up to 5 days in the fridge. Warm up in a toaster or oven.