You’ll be a lunchbox hero with these coconut flour muffins (total carbs: 9g – fibre: 5g = net carbs: 4g each), as dense and as moist as chocolate cake! It’s up to you whether or not to add the icing, but it does pretty them up. This version is adapted from the Low Carb Maven’s creation.
- 3/4 cup coconut flour
- 1/2 cup Swerve granulated sweetener
- 1/4 cup cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon instant coffee granules
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 5 oz zucchini, about 1 small-medium, grated fine
- ¼ cup organic cocoa nibs
- 4 oz butter
- 1 ounce (30 g) unsweetened baking chocolate
- 6 large eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon Stevia drops
- ¼ cup powdered Swerve sweetener
- 4 oz cream cheese
- ¼ cup heavy whip cream (add more if needed to thin and achieve a drizzle-worthy consistency)
- Preheat oven to 350°F. Put 12 paper cup liners in a standard muffin tin. Grate zucchini, place into a colander, and sprinkle with a little salt. Mix thoroughly and let sit. Chop the baking chocolate into smaller pieces.
- Measure the dry ingredients into a medium bowl and whisk together.
- Melt the butter and unsweetened baking chocolate in a microwave safe bowl at 30 second intervals. It took mine 3 times (a total of 90 seconds, divided) to reach the right consistency.
- Add the wet ingredients to the dry ingredients in the bowl starting with the eggs. Add the eggs and mix until incorporated. Add the chocolate and butter and mix until incorporated. Using your hands, squeeze the water out of the zucchini and add it to the bowl. Mix thoroughly with a hand mixer.
- Scoop the batter (it will be thick!) evenly into the 12 muffin wells. Top with the cocoa nibs, or if you have them, sugar-free chocolate chips.
- Bake for 15-18 minutes depending on your oven. Don’t over bake. Let cool in the pan 3 minutes before removing.
Once the muffins have completely cooled, drizzle the cream cheese icing over top. I refrigerated my muffins for a couple of hours in an air tight container before serving.
Whip up a batch and store these berrylicious snacks in the freezer – they’re high in good fat and are as easy to make as they are to pop one in your mouth for a quick hit of yum.
- ½ cup fresh or frozen strawberries, mashed with a fork or thawed (tip: I put my frozen berries in a small saucepan with a bit of water and a ½ tsp Swerve, then brought it up to a simmer to cook them down).
- 6 oz. cream cheese, softened
- 1 oz. butter, softened (but not melted)
- 1 oz. coconut oil, softened (but not melted)
- 2 tbsp powdered Swerve
- 1 tbsp vanilla
Cut the cream cheese and butter into small chunks and let soften at room temperature for 30 minutes. If necessary, cook down or mash your berries (do not drain the juice). Put all of the ingredients into your food processor and blend well. You can also use electric beaters.
Pour or spoon into small silicone candy molds or mini-paper cups and freeze until set. Enjoy!
Fathead pizza dough can be for so much more than pizza. Try this recipe I adapted from Peace Love and Low Carb’s Everything Bagel Dogs which come out to just 4.5 net carbs each. You can use regular hot dogs, but I stepped it up by using juicy jalapeno and cheddar smokies. Yum!
- 1/4 cup almond flour
- 3 tbsp coconut flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 cup low moisture – part skim mozzarella cheese, shredded
- 4 tbsp butter
- 2 tbsp cream cheese
- 1 large pastured egg
- 6 jalapeno and cheddar kubidogs (smokies)
- 2 tbsp butter, melted
- Seasoning mix: ½ tsp poppy seeds, ½ tsp sesame seeds, ¼ tsp onion powder, ¼ tsp garlic powder, ¼ tsp salt
Preheat oven to 375°
In a small mixing bowl, combine almond flour, coconut flour, onion powder and garlic powder.
In a separate mixing bowl, combine mozzarella cheese, butter, and cream cheese. Microwave for 90 seconds to soften. Mix together until everything is well combined. If not melted enough, put it back in for another 20-30 seconds.
Add the dry ingredients and the egg to the cheese mixture. Mix until all ingredients are well incorporated.
Line a baking sheet with parchment paper. Put the dough in the middle and cover with an equally-large portion of parchment paper. Roll into a rectangle. Cut the dough into 6 long portions, similar to a breadstick.
Starting at the end of the sausage, wrap the dough around until you reach the other end. Repeat with the remaining sausages.
Line the dough-wrapped sausages on a cookie sheet lined with parchment or a Silpat. Brush with melted butter and seasoning mix.
Bake for 25 minutes or until golden brown.
I’ll admit, I was skeptical that this would taste as good as it looks, but food blogger All Day I Dream About Food really hit one out of the park with her recipe for Pecan Toffee Bars. At only 1.83 net carbs per serving, don’t walk, RUN to your pantry to start making these right away!
- 1 1/4 cups almond flour
- 1/4 cup powdered Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter, chilled and cut into small pieces
- 3/4 cup granulated Swerve Sweetener
- 1/2 cup butter
- 1/2 tsp vanilla extract
- Pinch salt
- 2 tbsp powdered Swerve Sweetener
- 3 cups pecans (whole or pieces or a mix)
STEP 1: CRUST
- Preheat oven to 325F and line an 9×9 or 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
- In the bowl of a food processor, combine almond flour, powdered sweetener, and salt. Pulse to combine. Sprinkle with butter pieces and pulse until mixture resembles coarse crumbs. Alternatively, you can cut in butter with a pastry cutter.
- Press into bottom of prepared baking pan. Bake 12 to 15 minutes, until just beginning to brown on the edges. Remove and let cool while preparing topping.
STEP 2: TOPPING
- In a medium heavy-duty saucepan over medium heat, combine Swerve and butter and stir until Swerve is dissolved. Bring to a boil and cook without stirring until mixture darkens to amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).
- Remove from heat and stir in vanilla extract and salt. If the mixture appears to be separating, stir in 2 tbsp of powdered Swerve Sweetener until it comes back together.
- Sprinkle crust evenly with pecans. Pour toffee mixture evenly over top. Bake another 15 to 20 minutes, until topping has darkened and bubbles thickly. Let cool completely before cutting into 16 bars.
Our household is in varying stages of a head cold (catching it, enduring it, or recuperating from it) so I made a batch of homemade bone broth and with it, whipped up Low Carb Yum’s Garlic Cheese Biscuits. I’m not exaggerating when I tell you they are simply the BEST low-carb biscuits I have made to date – and they were still soft and delicious the next day too. Makes 10 biscuits, 1.4 net carbs per biscuit.
- 4 eggs
- 1/4 cup butter, melted
- 1/4 teaspoon salt
- 2 teaspoons garlic powder
- 1/4 teaspoon onion powder
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 1/2 cup cheddar cheese, shredded
Whisk together the eggs, butter, salt, garlic powder and onion powder. In a separate bowl, mix together the coconut flour and xantham gum. Dump the dry ingredients into the egg mixture. Fold in the shredded cheese and let sit for a couple of minutes. Drop by spoonfuls onto a baking sheet coated with cooking spray or topped with a silpat sheet. Makes 10 generously-sized biscuits. Bake at 400°F for 15 minutes until tops look toasty brown.
Yummy for a treat and quick enough for breakfast, this quick keto bread is soft but dense and delicious served warm from the oven with a pat of butter!
- 3 tsp coconut oil, melted
- 8 tbsp coconut flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 4 eggs
- 3 tbsp Swerve or other artificial sweetener
- 2 tbsp unsweetened cocoa powder
- 1 cup grated zucchini
- Optional: 1/3 cup organic cocoa nibs
Preheat oven to 350°F. Grease a loaf pan with cooking spray and put a piece of parchment paper on the bottom and up sides for easy lifting after baking. Set aside.
Mix all ingredients in a bowl, stirring until well combined. It will be thick. Transfer into the loaf pan and spread evenly.
Bake for 25-30 minutes until bread is lightly browned on top and springs back to the touch. You can also test it by sticking in a toothpick and making sure it comes out clean.
Cool on a wire rack for 5 minutes before slicing.
I bought some angel hair Miracle Noodles® and added it to my usual crackslaw ingredients to make this nutty and spicy stirfry. You’ll need:
- 2 packages Miracle Noodles (I used the angel hair variety), rinsed well and drained
- 1 package coleslaw
- 1-1/2 cups sliced mushrooms
- 1 cup bean sprouts
- 1 bag medium shrimp, shelled and rinsed
- 3 tbsp green onions, minced
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Melt butter in pan and add olive oil. Stir fry the mushrooms and then add in the shrimp to cook through until pink and opaque. Add Miracle Noodles and cook for 1-2 minutes, then stir in the Spicy Peanut Sauce (below) before adding in the entire bag of coleslaw and the bean sprouts. If you prefer the bean sprouts crunchier, leave them out until the last minute of cooking when the green onions are added into the pan. Serve topped with peanuts, more green onions or with a wedge of lime.
Spicy Peanut Sauce:
- 3 tbsp natural unsweetened peanut butter
- ¼ cup low-sodium soy sauce
- 2 tsp fresh ginger
- 2 cloves garlic, minced
- 1 tsp Swerve or other artificial sweetener
- 1 tbsp red pepper flakes
- 1 tsp sriracha sauce