Low Carb Cinnamon Roll Coffee Cake

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Ingredients
Cinnamon Filling:
Cake:
Cream Cheese Frosting:
Instructions
  1. Preheat oven to 325F and grease an 8×8 inch baking pan.
  2. For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.

  3. For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bo

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  5. Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined.

  6. Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.

  7. Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
  8. Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
  9. For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.Screen Shot 2018-06-18 at 4.20.32 PM
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Flaxseed Cinnamon Muffins

Flourless grain-free, sugar-free, low carb muffins made with just flaxseed.
Ingredients
  • 2 cups roughly ground flaxseed
  • ¼ cup birch-sourced xyltiol or 20-30 drops alcohol-free stevia
  • 1 tablespoon gluten-free baking powder
  • 2 tablespoons ground cinnamon
  • ½ teaspoon Himalayan rock salt
  • 5 large eggs
  • ½ cup water, room temperature
  • ⅓ cup melted coconut oil
  • 2 teaspoons pure vanilla extract
Instructions
  1. Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
  2. Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
  3. Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  5. Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don’t fill to the very tops.
  6. Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
  7. Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.
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Pumpkin Cloud Bread (Low Carb, Gluten Free)

I thought I had already posted this but I guess not. I made this a couple months ago and was blown away by the fact it actually rose and looked like a loaf of bread. We made french toast out of it and it was delish!

It can also be frozen for later!pumpkin-cloud-bread-6.jpg

Ingredients

  • 6 eggs separated
  • 1/2 tsp cream of tartar
  • 6 oz pumpkin puree
  • 2 tsp pumpkin pie spice + extra cloves 😉 
  • 1/4 tsp salt
  • 2 tbsp Sukrin Gold or another sugar free granulated sweetener
  • 1/2 cup unflavored protein powder or vanilla protein powder 

 

Instructions

  1. Preheat oven to 300 degrees.

  2. Add the egg whites to a stand mixer with the cream of tartar and blend on high until stiff peaks form.

  3. In another bowl mix the egg yolks and remaining ingredients together until well blended.

  4. Fold the egg whites a third at a time to the pumpkin mixture until all incorporated.

  5. Pour into a greased loaf pan and bake for 45-50 minutes until golden brown.

  6. Allow to cool before removing and slicing.

CRUSTLESS SPINACH & BACON QUICHE

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Ingredients (Serves8)
  • 226.7 g Thick bacon or chorizo (check ingredients & added sugars), cooked and chopped
  • 453.5 g Bag frozen spinach, thawed and squeezed dry
  • 6 Large eggs
  • 1/4 of a medium onion thinly sliced or minced 
  • 1/4 cup Chopped button mushrooms
  • 3/4 cup heavy cream (177.4 ml)
  • 226.7 g  No carb white cheese of choice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch nutmeg
  • 1 teaspoon lemon zest (optional)
Instructions
  1. Cook the bacon until crisp and chop. I do a whole pound in the oven and only use 1/3 for the recipe.

  2. Grease a pie plate or 8×8 glass dish. Preheat oven to 350 degrees F.

  3. Thaw the spinach and squeeze dry. Slice the onion very thinly into half rounds or mince. Grate the cheese.

  4. Put all of the ingredients into a large bowl and mix with a hand mixer until totally combined. Pour into the prepared pan and spread with a rubber spatula. Place into the middle of the oven and cook for 40 minutes.

     

    Nutrition Facts
    Crustless Spinach Quiche Recipe With Bacon
    Amount Per Serving (Original recipe was altered so these may not be
    Calories 368 Calories from Fat 270
    Total Fat 30g
    Sodium 780mg
    Total Carbohydrates 4g
    Dietary Fiber 2g
    Protein 20g

Low-Carb Oatmeal

Ingredients

  • 1 cup coconut milk or unsweetened almond milk
  • 1 tablespoon flax seeds, whole
  • 1 tablespoon chia seeds
  • 1 tablespoon sunflower seeds
  • 1 pinch salt
  • Cinnamon (as much as you want)
  • 100% peanuts peanutbutter kxe0b0lepozotpslhpnf.jpg

Instructions

  1. Mix all ingredients in a small sauce pan. Bring to a boil. Lower the heat and let simmer until desired thickness is reached. This shouldn’t take more than a couple of minutes.
  2. Top with butter and coconut milk – or almond milk and cinnamon – or fresh, unsweetened berries. The possibilities are endless!

Tip!

Make a large batch of the dry ingredients and store in a big glass jar for an even quicker breakfast. This will be enough for 20 servings, corresponding to 3 tablespoons seed mix per serving:

1¼ cup flaxseeds
1¼ cup chia seeds
1¼ cup sunflower seeds
1 tablespoon cinnamon
½ teaspoon salt

Low-Carb Pancakes

Toasted-Coconut-Pancakes_1.jpgIngredients

 

Instructions

  1. Blend all ingredients for the batter in a bowl with a spoon or a big fork. Let expand for 5 minutes or more.
  2. Heat butter or oil in a frying pan. Fry the pancakes on medium heat for 3–4 minutes on each side. Flip very carefully. Be sure not to let the cottage cheese lumps stick to the pan as they melt.
  3. Serve with blueberries or other berries, and heavy cream whipped until soft peaks form.

Low-Carb Cauliflower Hash Browns

Ingredients

  • cauliflower-hash-browns-750v.jpg1 lb cauliflower
  • 3 eggs
  • ½ yellow onion, grated
  • 1 teaspoon salt
  • 2 pinches pepper
  • 4 oz. butter, for frying

Instructions

  1. Remove cauliflower leaves and shred an appropriate amount of cauliflower coarsely. Bonus: you can save the rest of the cauliflower for another time!
  2. Mix the shredded cauliflower with the other ingredients in a bowl. Let mixture sit for 5–10 minutes.
  3. Melt a generous amount of butter or oil on medium heat in a large skillet. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches each) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
  4. Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
  5. Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn. Remember — patience is a virtue — if you flip the pancakes too soon they may fall apart!

Zucchini Banana Bread / Muffins

Yields: 1 loaf
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  • 2 cups (240g) oat flour*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 scoops (50g) vanilla or unflavored Whey protein powder
  • ½ tbsp coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 large full egg, room temp
  • 1 ½ tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt or other low fat yogurt
  • ¾ cup (200g) mashed banana (about 2.5 medium)
  • ¼ cup (60mL) nonfat milk *
  • 1 ½ cups (160g) grated zucchini, patted dry
  • Optional: pumpkin seeds to add to top or loaf before backing
  1. Preheat the oven to 350°F. Line a 9×5” baking pan with foil, and lightly coat with nonstick cooking spray. *I use my silicone baking cups and they work great!
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Mix in the mashed Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the zucchini.
  3. Spread the batter into the prepared pan. Bake at 350°F for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.

Notes:

For best results, use the ripest, darkest, most spottiest bananas you can find!

Any type of flour can be used I prefer oat or whole wheat

Agave or honey may be substituted for the syrupAny milk may be substituted for the nonfat milk.

Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.

Basic Bircher Muesli (Vegan)

This is a super quick and easy overnight oats recipe. I like the texture much more than the traditional cooked overnight oats. Feel free to add whatever you feel like after they’ve sat overnight- fresh or died fruit, chia seed pudding, extra seeds, cocoa nibs, toasted coconut, freak what you feel!unnamed.jpg

Ingredients (Serves 2)

  • 1 cup rolled oats
  • 1 over ripe banana
  • 1 and a 1/2 cups of unsweetened almond milk or coconut milk
  • 1/4 of a cup of raspberries or blueberries
  • 2 tablespoons of maple syrup or honey (optional)
  • 1 tablespoon of chia seeds
  • a handful of sunflower seeds (30g)
  • a handful of pumpkin seeds (30g)

Method

  1. Slice the banana and place in a mixing bowl with the almond/ coconut milk and berries of choice and mash them all together with a fork.
  2. Add in the oats, seeds, chia seeds and sweetener (optional) and stir together.
  3. Place the bowl in the fridge and allow it to thicken overnight.
  4. Serve with cut fruit, toasted coconut flakes, and cocoa nibs

Whole Wheat Carrot (cake) Muffins

My family is not religious but my mom and I loved Easter. It was always a fun excuse to decorate the table and have a large spring themed brunch. This year my mom and I wont be together and for some reason Im feeling the Easter distance more than ever. Elliot and I plan on making some relatively healthy Easter brunchy treats and when I saw these they instantly reminded me of my mom. And holy crap are they delish. Good luck!

  

Ingredients

Wet

  • 1 medium size banana, mashed
  • 2 eggs, large
  • ¼ cup Greek yogurt, plain
  • 2 tablespoons coconut oil, melted (added towards the end)
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened almond milk
  • 1/4 cup maple syrup

Dry

  • 1.5 cups blend of whole wheat or pat flour (I used 1 cup oat flour & 1/2 cup whole wheat flour)
  • (optional) 1 scoop unflavored or vanilla protein powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cloves 
  • 1/8 teaspoon ginger 
  • ⅛ teaspoon salt
  • 1 cup finely grated carrots, packed*
  • 1/4 cup raisins
  • ½ cup chopped walnuts (or almonds)

 Instructions

  1. Preheat oven to 350º and grease or line a muffin tin with muffin liners. Set aside.
  2. Start with the wet ingredients. In a medium/large size mixing bowl, mash a medium sized banana until there are minimal to no lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well.
  3. In a separate bowl mix dry ingredients together.
  4. Add dry ingredients to the wet ingredients and mix. Once combined, add the coconut oil to the batter until fully mixed in.
  5. Fill muffin liners about ¾ of the way full. Repeat until batter is gone.
  6. Place in the oven for 16-18 minutes.
  7. Remove and let cool.
  8. Optional but highly recommended- spoon a dollop of the Greek yogurt sprinkled with cinnamon 

Enjoy!

Notes

*If your carrots are extremely moist, ring out some of the moisture with a paper towel before adding to the batter.

*If making the day before store them in a large bowl wrapped in a tea towel the. Covered with a tea towel. They can also be frozen.