- 1 cup ground golden flax seed or buy flax meal already ground
- 4 pastured eggs
- 1/2 cup avocado oil or any oil
- 1 scoop (25g) Vanilla protein powder
- 1/2 cup granulated sweetener (maple sugar erythritol, lakanto, coconut sugar)
- 1/4 cup coconut flour
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon lemon juice
- 1/2 teaspoon baking soda
- pinch of sea salt
- 1 cup pecans/ walnuts chopped (pecans are lower in carbs but higher in fat)
- *top with cream cheese (check added sugars)
*Note: I like using golden flax seeds as I find the taste to be more mellow compared to dark brown flax seeds, but any color flax seed will work.
Preheat over to 325*F.
If starting with whole golden flax seed, grind it in a coffee grinder
, then measure 1 cup.
Mix ingredients together in a mixing bowl in the order they are listed. You can use an electric mixer if you’d like, but be sure to add in walnuts last, after using a mixer.
Laddel batter into silicone cups or lined muffin tin.
Bake at 325*F for 18 to 22 minutes.
Estimated Nutrition Information using myfitnesspal per serving of 1 muffin, based on making 12 muffins total. Data below is based on using a sugar alcohol to sweeten, if using coconut sugar, add 10 carbs and 36 calories per muffin.
- Calories: 219
- Total fat: 20 grams
- Total Carbs: 6 grams
- Dietary Fiber: 4 grams
- Sugar: 1 gram
- Protein: 6 grams
- 85% cocoa chips (optional)
*Or 100 g powdered sweetener
- Place all the ingredients in a blender and blend until smooth.
- Pour into an ice cream maker and churn until frozen and light but creamy. Serve immediately or freeze until required. Store for up to 1 month in the freezer.
- If you don’t have an ice cream maker (suchas myself), pour the sugar free mint ice cream into a shallow dish/ tupperware and pop in the freezer. If you want to get fancy- Stir each half hour to break up any ice crystals.
- Or just pour it in a tupperware and forget it for a couple hours then stir it a little
- Or just forget it over night and then put it in the blender again before serving like a milkshake
- You can also pour the ice cream mixture into popsicle molds instead.
- 2 cups cauliflower florets
- 1 large egg
- ¼ cup green bell pepper, chopped
- ½ cup shredded part-skim mozzarella or shredded cheddar cheese
- ⅛ cup Parmesan cheese, grated
- ¼ cup Whole Wheat Panko breadcrumbs ( or 4C Gluten-Free Crumbs)
- 1 tablespoon garlic powder
- Kosher salt and black pepper to taste (about a dash of each)
- ¼ cup fresh cilantro, chopped
- cocout oil
1.Preheat oven to 375° and grease a baking sheet with coconut oil or line with parchment paper. While the oven is heating, steam cauliflower until fork-tender. Once the cauliflower is steamed, pulse in a food processor until coarsely grated, about 5 pulses.
2. Combine all of the ingredients, and stir together in a large mixing bowl. Because the mixture doesn’t expand in the oven, you can form the tots into any shape you like. I chose oval, for a more traditional look, but you could also form into balls, squares, or even hearts for a fun twist. Form the mixture into desired shape, and place tots on the baking sheet one at a time.
3. Bake for 10 minutes, then flip the tots over. Bake for an additional 10 minutes, or until golden brown.
Serves 6 (serving size: 7 tots)CALORIES 86; FAT 3.9g (sat 1.8g, mono 1.1g, poly 0.3g); PROTEIN 6g; CARB 6g; FIBER 1g; CHOL 53mg; IRON 1mg; SODIUM 175mg; CALC 111mg