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Healthy Junk Food Recipes

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Delicious Low-Carb Recipes

Pumpkin Muffins

foto_1Ingredients:

 

  • 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

img_02Ingredients:

  • 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

img_03Ingredients: 

 

 

  • 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

img_04Ingredients:

 

  • 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.

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