Healthy Junk Food Recipes

author avatar Dr. Eric Berg 08/31/2023

Delicious Low-Carb Recipes

Pumpkin Muffins


  • 1 ½ Cup of almond flour

  • 1 ¼ tsp. Baking power

  • 1 Can of organic pumpkin

  • 1/3  Cup of sunflower oil (coconuts oil work as well)

  • 2 Large eggs

  • 1 ½ tsp. Pumpkin pie spice

  • 1 cup Erthritol sweetener

  • ½ tsp. Baking soda

  • ½ tsp. Sea salt

  • ½ cup of chopped walnuts


  • Preheat oven to 350 Degrees. Put paper muffin cups in a 12 muffin pan.

  • Whisk together almond flour and baking power in a small blow.

  • Mix together pumpkin, oil, eggs, pumpkin pie spice, erythritol sweetener, baking soda, and sea salt in a large blow until smooth. Fold in flour mixture until just combined.

  • Divide batter among muffin cups and sprinkle with walnuts.

  • Bake until a toothpick inserted into a muffin comes out clean, 25-30 minutes.

  • Cool in pan on a rack for 5 minutes, then remove muffins from the pan and cool on the rack.  


Pumpkin Pancakes


  • 1 Cup of almond meal

  • 2 Eggs

  • ¼  Cup of water (for fluffier pancakes, use sparkling water)

  • 2 Tbsp. Sunflower oil (coconut oil works too)  

  • ¼ tsp. Sea salt

  • 1 Tbsp. Erythritol Sweetener


·        Mix ingredients together and cook as you would other pancakes. (I like to use a nonstick pan with a little oil or butter)

·        The only real difference is that they won’t “bubble” on top the same way as regular pancakes.

·        Flip them when the underside is brown

·        Serve with berries and maybe some unsweetened whipped cream.


Almond Cookies



  • 2 ½ Cup almond meal

  • ½ Cup (one stick) Butter

  • 4 oz Cream Cheese (can use low fat)

  • 2 Eggs

  • 1 ½ Cup Erythritol sweetener

  • 1 tsp. Cinnamon

  • 1 tsp. Baking soda

  • 1 tsp. Salt 


  • Preheat oven to 375 degrees F

  • Butter and cream cheese together until fluffy. Add sweetener, cinnamon, and salt and beat again. Add eggs; beat until combined.

  • Add almond meal and baking soda and combine well.

  • Drop by rounded spoonful onto an ungreased cookie a sheet or one covered with a silicone mat. The size is up to you. But avoid very large cookies.

  • Bake about 7 to 9 minutes, until top is just browning. Cool completely before eating really, they are so much better after they cool. ( I don’t know why)

  • Store in a sealed container.   

Almond Cookies


  • ½ Cup butter, melted

  • ½ Cup cocoa powder

  • 1 Cup erthritol sweetener

  • 2 eggs

  • 1 tsp. Vanilla

  • 2 Tbsp. Cornstarch

  • ½ Cup almond meal

  • ½ tsp. Baking power

  • ½ Cup chopped almonds

  • ¼ tsp. Salt 


  • Preheat oven to 375 degrees F

  • Grease a 9-inch square pan; set aside.

  • Combine the melted butter and cocoa, stirring to combine.

  • Add erythritol sweetener, eggs, vanilla and beat until smooth.

  • Add almond flour, cornstarch, baking power, chopped almonds, and salt; mix to combine.

  • Spread into the baking pan and bake for 30 minutes.


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