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

 

Burger or Sandwich Buns LC GF SF

Burger or Sandwich Buns Low Carb

1½ cups flax seed meal
½ cup pulverized unflavored pork rinds
1 tsp salt
2 teaspoons baking powder
1 1/2tablespoon Xylitol or other sweetener = to 1 table sugar
4 eggs
1/3 cup avocado oil or olive oil
½ cup water

Preheat oven 350*

Burger or Sandwich Buns Low Carb

Use a 4 inch, six well muffin top pan (lightly grease unless non stick) or 9x13 cookie sheet (line cookie sheet with parchment paper). Mix dry ingredients in food processor, blend well. Whisk eggs, oil and water.  Add dry ingredients and mix well, let batter rest for 5 minutes to thicken.  Than fill muffin top pan wells, smooth out tops with your finger.  Bake for 15 to 25 minutes, tooth pick comes out clean and golden brown.    Let cool for 10 minutes in pan than remove buns to wire rack.  Best if refrigerated 24 hours before consuming to allow texture and flavor to fully develop.   Slice buns in half for sandwich or toast.  Keep refrigerated, freezes well.  Each 4 inch bun has .82 net carbs.

Flat Bread Grilled Sandwich

Flat Bread
Use a 9x13 cookie sheet, as soon as your finished mixing, pour into lined cookie sheet, than let rest 5 minutes (the batter gets really thick after sitting and difficult to spread) and bake for 20 to 30 minutes, until golden brown.  Remove from cookie sheet with parchment paper to wire rack, cut into 6 to 12 servings.  Slice flat bread in half for sandwich or toast, spread with your favorite nut butter or SF jam. Entire recipe has 4.92 net carbs.

Cinnamon Raisin Buns or Flat Bread

Use recipe above and add 1 tablespoon cinnamon, half a 1 oz. box raisins chopped fine (I usually chop the raisins with about a tablespoon of the dry ingredients and 3 tablespoons sweetener so the raisins do not stick together and add a hint of sweetness)  add these additions to the dry ingredients and follow the recipe above.

This bread is really good toasted with cream cheese and if you can spare the carbs, a bit of SF jam. Yum!  Entire recipe has 16.52 net carbs.  The carbs in this recipe are a little higher because of the raisins, so i usually make flat bread and divide into 8 - 12 servings @ 2.07-1.38 net carbs.