Lemon Almond Muffins LC SF GF

Lemon Almond Muffins LC SF GF

entire recipe has 19 net carbs

1 serving has 3.16 net carbs

1¾ cup almond flour/meal
¾ teaspoon baking soda
2 large eggs
1 tablespoon avocado or olive oil
¼ cup sour cream
¼ cup erythritol + ¼ tsp stevia concentrated liquid drops or sweetener of choice to = ½ cup sugar
1½ teaspoon lemon extract

Preheat your oven to 350 degrees.

Grease or line your muffin pan. Mix all the dry ingredients in a small bowl (sift baking soda) and set aside. Beat together the eggs, oil, sour cream, lemon extract, erythritol and stevia.  Mix the dry ingredients into the wet ingredients until combined. Quickly divide batter between six muffin cups.   Bake for 20 to 25 minutes, or until a toothpick stuck in the center of a muffin comes out clean and tops are a golden brown.  Sometimes if i want to change it up i will add 1/2 tablespoon poppy seeds for Lemon Poppy Seed muffins. These muffins are not very sweet, so if you like your muffins sweeter by all means add a bit more sweetener.

Cinnamon Hazelnut Crunchy Clusters Low Carb Snack

Entire recipe (about 4 cups) has 25.12 net carbs @ 3.14 net carbs per ½ cup serving 
These yummy crunchy clusters are great alone as a snack or with almond milk as cereal.

Cinnamon Hazelnut Crunchy Clusters

In a bowl combine;

1/3 cup unsweetened fine shred coconut 
2 or 3 tablespoons heavy cream
1/3 cup Erythritol + 3-4 tablespoons Xylitol + 20 drops Stevia clear liquid.(adjust for your preferred sweetness)
1 teaspoon vanilla

In another bowl combine; 
2 cups coarse chopped blanched hazelnuts

1/3 cup hazelnut meal
1/3 cup ground golden flax seeds
1/2 teaspoon salt
1-2 teaspoon cinnamon

In a large bowl; 
2 room temperature egg whites 

Preheat oven to 325*.

In a bowl add coconut, sweeteners, cream and vanilla extract mix to combine. Set aside. Grind flax seeds in coffee grinder. In another bowl measure 1/3 cup of ground flax seed and mix with hazelnut meal (make your own by using a hand held rotary cheese grater on fine setting), chopped hazelnuts, cinnamon and salt. Set aside. In a large bowl whisk egg whites until frothy, add coconut mixture, mix. Next, add hazelnut mixture and mix well. Crumble sticky mixture onto parchment paper lined large cookie sheet. Place on center rack of oven, bake for 15-25 minutes or until lightly browned. Remove from oven and mix around breaking up any large chunks. Continue baking in 250 degrees oven for ½ hour to an hour checking and mixing every 10-15 minutes until dry and crunchy. Shut oven off but leave cookie sheet in until completely cooled. Store in airtight container. Baking time will vary depending on the humidity and oven performance.

Other Flavors I'm working on.

Blueberry Pecan Crunchy Clusters

Crunchy Nut and Seed Clusters

 

Sugar Free Peanut Butter and Jelly Cookies

30 Cookies @ 1.43 net carbs each with sf jam.

1.1 net carbs each without sf jam.

1 cup natural peanut butter
sweetener to equal 3/4 cup sugar

(i use 1/2 cup erythritol and 
1 1/2 teaspoon powdered stevia)
1 tsp vanilla
1 egg, slightly beaten
1 tsp baking soda

Preheat oven to 350 and line a cookie sheet with parchment paper. Mix everything but the peanut butter together than add peanut butter and mix well. Roll into 30 balls, place on cookie sheet.  instead of making criss crosses with a fork, make a little divot big enough to hold 1/4 teaspoon Sugar Free jam.  Bake at 350 for 10-12 minutes and lightly browned. Slide parchment paper off cookie sheet with cookies onto wire rack to cool.

 

Crispy Low Carb Gluten Free Sugar Free Crackers

Crispy Nut and Seed Crackers

Crispy Nut and Seed Crackers

Carb count will depend on the nuts and/or seed you use, as well as the size of the crackers. The darker crackers are made with flax seeds and pecan flour (entire recipe = 4.8 net carbs). The lighter crackers are made with pumpkin seeds, sunflower seeds, almond flour and flax seeds (entire recipe = 8.20 net carbs).

1 cup nut flour and/or ground seeds
1 egg white

¼ teaspoon salt

add any seasonings

sweet or savory

Preheat the oven to 325 degrees.
In a bowl, mix together the nut flour and or ground seeds, egg white, salt and any other seasoning you like until it forms a sticky ball of dough.  Place on a large piece of parchment paper about the size of a cookie sheet. Top with another piece of parchment paper. Roll out the dough with a rolling pin as thin as you can get it. Take off the top layer of paper. Score the dough with a pizza cutter into whatever size crackers you want. Sprinkle course salt on top.  Lift the parchment paper with the scored cracker dough onto a cookie sheet. Bake in 325* oven for 10 minutes. Remove the crackers that are done, place the others back in the oven, keep checking and removing until they are all done! Watch them carefully they will go from lightly browned to burnt in seconds.
Cool completely and store in an airtight container.