- 1/4 Cup Coconut Milk
- 10 Eggs
- 1 Cup Shredded Zucchini
- 3/4 Cup Melted Coconut Oil
- 1 Teaspoon Stevia Glycrite
- 1 Teaspoon Vanilla
- 3/4 Cup Erythritol or JLS
- 1 Cup Coconut Flour
- 2 Teaspoons Cinnamon
- 1/2 Teaspoons Nutmeg
- 1/2 Teaspoon Giner
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- Add dry sifted ingredients to the combined dry ingredients
- Add unsweetened coconut if desired
- Divide into 18 baking cups
- Bake 30 minutes at 350 degrees
- Allow to cool completely. Add Low Carb Icing if desired
- Calories – 58
- Protien – 5.4
- Carbs – 6.7
- Serving Size – 1 Muffin
- 1 1/2 cup almond flour
- 3 large eggs
- 1 tablespoon of vanilla extract
- 1 tablespoon of honey/ maple syrup or 2 packets of Stevia
- ¼ teaspoon of salt
- ½ teaspoon of baking soda
- ¼ cup of Almond Milk (thin to consistency)
- Mix the dry – Mix the wet – Mix together
- Heat the skillet to medium heat with about a tablespoon of butter or coconut oil.
- Spoon one tablespoon of batter per pancake.
- May customize with blueberries/ nuts/ cinnamon etc
- Makes 20 silver dollar sized pancakes
- Calories – 64
- Carbs – 3.5
- Protein – 3 (when honey or syrup added)
- Serving Size – 1 pancake
- 2 – 8 ounce blocks of cream cheese
- 2 eggs
- 1/3 cup of sweetener – to taste
- 1 tsp vanilla
- Some type of flavoring (the original had cinnamon but I use lemon juice to make it taste more like cheesecake)
- Whip above together and pour into heavily greased muffin pans or cupcake papers.
- Bake at 350 degrees for 20 minutes
- Makes 12 muffins
- Calories – 96
- Protein – 2.4
- Carbs – 2.4
- 3 cups almond flour
- 1 tsp heaping baking soda
- 1/2 tsp kosher or sea salt
- 3 large eggs
- 2 large very ripe bananas
- 1/2 cup coconut sugar
- 4 Tbsp melted coconut oil or butter
- 1Tbsp pure vanilla extract
- 1/2 cup chopped walnuts (optional)
- Preheat oven to 350 degrees, grease a 1.5 quart loaf pan.
- Whisk together the almond flour, baking soda and salt in a large bowl; set aside.
- In the bowl mixer (or another large mixing bowl if you are using a hand mixer) mix the eggs, bananas, sugar, coconut oil (or butter) and vanilla on medium speed until well blended.
- Mix in the almond flour mixture in three additions on low speed, mixing well and scraping down the sides after each addition. Stir in the walnuts.
- Pour batter in prepared loaf pan and bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean.
- Place on a wire rack and allow to coll for 10 minutes before turning out the loaf. Allow to cool completely before slicing and serving.
- Calories – 132
- Carbs – 9.4
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/8 tsp baking powder
- 3 tbsp butter, melted (or melted coconut oil)
- 1 tbsp pure honey (or skip for a lower carb)
- 3 tbsp cultured buttermilk (or almond milk)
- 2 large eggs
- Preheat oven to 350 degrees. In a medium bowl, combine almond flour, salt, baking soda and baking powder.
- In a small bowl, whisk together melted butter and honey, until smooth. Add the buttermilk and eggs, whisking together until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
- For quick and easy drop biscuits: Drop biscuit dough by large spoonfuls onto a parchment-lined baking sheet, placing the biscuits approximately two-inches apart.
- For classic-style rolled-looking biscuits: Scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. Then place the dough balls on a parchment-lined baking sheet and gently flatten using the palm of your hand.
- Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean.