Healthy Junk Food Recipes

Delicious Low-Carb Recipes

Pumpkin Muffins

Ingredients:

• 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

Preparation:

• 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

Ingredients:

• 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

Preparation:

·        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

Ingredients: 

• 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 

Preparation:

• 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

Ingredients:

• 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 

Preparation:

• 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.