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August 20, 2016 Breakfast

Ingredients

Combined:

  • 1/4 Cup Coconut Milk
  • 10 Eggs
  • 1 Cup Shredded Zucchini
  • 3/4 Cup Melted Coconut Oil
  • 1 Teaspoon Stevia Glycrite
  • 1 Teaspoon Vanilla

Sifted Together:

  • 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

Directions

  1. Add dry sifted ingredients to the combined dry ingredients
  2. Add unsweetened coconut if desired
  3. Divide into 18 baking cups
  4. Bake 30 minutes at 350 degrees
  5. Allow to cool completely.  Add Low Carb Icing if desired

Nutritional Value

  • Calories  –  58
  • Protien   –  5.4
  • Carbs       –  6.7
  • Serving Size  –  1 Muffin


August 20, 2016 Breakfast

Ingredients:

  • 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)

Directions:

  • 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

Nutritional Value: 

  • Calories  –  64
  • Carbs       –  3.5
  • Protein   –       3  (when honey or syrup added)
  • Serving Size – 1 pancake


August 20, 2016 Breakfast

Ingredients:

  • 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)

Directions:

  • Whip above together and pour into heavily greased muffin pans or cupcake papers.
  • Bake at 350 degrees for 20 minutes
  • Makes 12 muffins

Nutritional Value:

  • Calories – 96
  • Protein  – 2.4
  • Carbs     – 2.4


August 20, 2016 Breakfast

bananasIngredients

  • 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)

Instructions

  • 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.

Nutritional Value

  • Calories – 132
  • Carbs     –  9.4


August 20, 2016 Breakfast

Ingredients

  • 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

Instructions

  • 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.

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