Delicious Low-Carb Recipes
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.
1 Cup of almond meal
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.
2 ½ Cup almond meal
½ Cup (one stick) Butter
4 oz Cream Cheese (can use low fat)
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.
½ Cup butter, melted
½ Cup cocoa powder
1 Cup erthritol sweetener
1 tsp. Vanilla
2 Tbsp. Cornstarch
½ Cup almond meal
½ tsp. Baking power
½ Cup chopped almonds
¼ tsp. Salt
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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