Have you ever wanted to have cookies for breakfast? Maybe when you were a kid, but now you can have that for breakfast WITHOUT it being a cookie!
These muffins come together quickly and taste very much like a chocolate chip cookie! The use of coconut flour helps keep these nut free but also balances out the ingredients so it has a moist and tender crumb!
They do keep well in the fridge and are even better when warmed up!
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Low Carb Chocolate Chip Muffins
Have your muffins AND chocolate together for breakfast or a small snack!
Makes 12 muffins.
Info per muffin:
0.6g carb
0.2g fiber
2g protein
6.7g fat
You know those donuts you can get at the local bakery that are slathered with the maple icing…….yes, these are what I used as my memory to re-create them into low carb!
It is so close to the real thing that my kids went crazy over them!
First you need to make sure you have some Keto Maple Syrup either made with my recipe HERE, or purchased. AND you also need to make sure you have some Keto Brown Sugar made up with my recipe HERE, or purchased.
You will also need a donut pan, silicone preferred for easy removal from the pan! Non stick may not release in one piece once baked!
Using maple extract will give you the closest possible flavor to what I have created. If you sub maple syrup for the maple extract it may add too much moisture and result in runny glaze and too moist donuts. Following the recipe as stated is how you will get the results I did!
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Low Carb Maple Donuts
Now you can enjoy maple glazed donuts again with this re-creation of a carby favorite! The donuts turn out moist and the glaze is perfectly set and keeps up to 5 days! This recipe makes 6 donuts. 1 donut = 8g carb // 4.2g fiber // 3.8g NET carbs --- 6g protein // 23g fat
Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
Now put all of the batter into a piping bag, or use the corner end of a gallon ziploc bag. Pipe batter evenly into each donut well in your pan. Smack pan on the counter to release any bubbles in batter and to make it even.
Bake 20-25 minutes until it is set and lightly golden.
Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
In a quick motion, drizzle glaze over each donut. It works best to follow the golden circle on the donut so you cover it as evenly as possible. You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long. If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.
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!
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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
If you have access to a lot of eggs, then coconut flour will be more economical for you in the long run versus other low carb flours!
It absorbs a ton of moisture so the eggs help accomplish that need, plus in any given recipe you will use up to 1/2 cup total versus with the equivalent in almond flour equaling 2-3 cups! This helps me to conserve my low carb baking ingredients when I change it up to use coconut flour only.
So in celebration of coconut flour I have compiled a list of 11 of my own creations using coconut flour! I have broken it up into meal type as well so you can meal plan!
You have all heard of the chocolate raspberry combination and have most likely heard of cakes baking in the oven, but IN THE CROCKPOT?
Yes, it is possible with my Low Carb recipe that not only features the crock pot, but also this very tasty sugar free Raspberry Syrup from Natures Hollow!
I was thrilled to learn of this great syrup and MOST thrilled to know that it worked in my baking as well!
Now you are getting ANOTHER treat from my newest cookbook “Chaffles, Cast Iron and The Crock”!
Get your copy of my newest cookbook here in HARDCOPY (while supplies last) and in DIGITAL !
This recipe comes together quickly and puts your cast iron skillet to good use! I thought that peaches were forever off of the table in my low carb lifestyle, but to my happy surprise I found Natures Hollow Low Carb Peach Jam!
I am a “straight-up” gal so when I go to try a new jam or jelly I take a spoon and dig in! If it tastes amazing right from the jar, then it will be amazing in a recipe! This is the main reason why this recipe was created, to showcase the sweet peachy goodness of this amazing low carb jam! It has small pieces, not big chunks and for that I love the texture too!
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This recipe in particular is featured in my latest cookbook “Chaffles, Cast Iron and The Crock”. It is only 1 of 86 recipes that make your low carb lifestyle easier to manage and a whole lot tastier than just plain ol’ meat and veggies!
1tspsmoked paprika(or additional regular paprika, it will be missing the smoke flavor)
Instructions
Preheat oven to 375F.
Preheat a 10"-12" cast iron skillet on medium heat.
Season both sides of thighs with salt and pepper. Sear 5 minutes on each side. While chicken cooks, prepare glaze.
Whisk all of the other ingredients in a small bowl until smooth.
Pour HALF of the glaze over the chicken thighs and bake for 25 minutes.
Now remove chicken from pan and discard liquid that has collected in the bottom of the skillet. Return chicken to pan and pour remaining glaze over the chicken.
I have another pancake recipe called Keto Blender Pancake Recipe , but it uses cream cheese and the blender, which usually is not a problem, but I wanted to re-create the pancakes that mix in a bowl!
Spring is approaching and it has gotten me thinking of recipes I can have on hand for camping season!
This recipe works out well for any mix and pour situation! Another nice thing about these is that the texture is improved with the mixing of the flours in the base 🙂
They also re-heat well in a toaster!
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Low Carb Whisked Pancakes
Whisk up these pancakes quickly in the morning without the need for cream cheese OR your blender!
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.
Whisk unsweetened almond milk, cocoa and monkfruit ina medium saucepan on medium heat. Bring to a simmer while whisking. Add vanilla and sugar free chocolate chips if using. Heat on low until chocolate chips have dissolved. About 3 minutes.
Usually Chicken Parmesan is coated in wheat crumbs and covered in sauce that is loaded with sugar!! Not anymore! Now you have a tasty option that is not only low carb but will become a family favorite they will request over and over!
The crispy coating makes for super tasty leftovers, especially if you take leftovers to work the next day 🙂
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
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Low Carb Chicken Parmesan
Serve up this quick dinner on a weeknight as the only hands on time is a little frying in the pan! There is even a sauce that is made in the pan without sugar!
Slice chicken breasts lengthwise. In a small bowl whisk eggs, garlic powder, parsley, salt and pepper.
Add to a shallow bowl. Allow chicken cutlets to sit in the egg mixture, rotating to coat.
Allow to sit 15 minutes covered.
Chicken Breading
In a shallow bowl mix together the pork rinds, almond flour, parmesan, garlic powder and onion powder.
Dip chicken in crumb mixture one at a time after letting the egg wash drip away a bit before covering in the breading.
Flip and press lightly to coat the other side. Place the chicken cutlets on a baking sheet. Let them sit for 5 minutes while you heat up the frying oil in an oven proof skillet. The oil will be at the correct temperature when the end of a wooden spoon forms bubbles when placed in the oil.
Fry each cutlet for 5 minutes on each side with the oil at a medium temperature. Remove from the skillet once they are all fried. Remove oil from the pan and wipe clean.
Marinara Sauce
Dump all sauce ingredients in the skillet and simmer for 10 minutes to meld the flavors.
Assembling the dish
Now with the marinara sauce in the oven proof skillet, put the chicken cutlets in the sauce.
Spoon the sauce over the cutlets so they are covered. Mix all of the topping ingredients together in a small bowl then sprinkle over each cutlet in the skillet.
Place the skillet in the oven for 15 to 20 minutes until bubbly and cheese is melted.
Recipe Notes
If you do not have an ovenproof skillet, put the cutlets in a 9x13 pan and cover with sauce, then cheese, proceed with baking the cutlets as described.