Lets face it. We all love cupcakes, if not cake. Cupcakes are the perfect dessert to share with minimal mess because you don’t have to cut into it to serve and they’re easy to transport. Maybe it’s just me but I’ve never had enough people to help me finish off a dozen cupcakes much less the ability to feel some what healthy-normal eating more than one cupcake with all the sugar. SO! I discovered a basic low-carb, sugar-free blah blah muffin recipe and did all kinds of tweaks to it. Some times you need something simple to give you an inspiration kick-start. Long story short, I came up with this half dozen recipe of technically pumpkin spice muffins BUT it’s instantly an incredible tasty cupcake when you put a vanilla cream cheese frosting on top!
Feel free to omit the cream cheese frosting and enjoy these first thing in the morning as a decent start to your day. It’s loaded in protein and low in carbs to not give you the spike in blood sugar that’s ever so responsible for making people feel tired and more hungry after eating. And if you do need a dozen of these you can simply double up the recipe. One of my favorite things to do after making them is eating it with a big dollop of unsweetened apple sauce on top. Even though you use apple sauce to make them. It’s so yummy as a light breakfast.
And by the way, feel free to use store bought pumpkin spice but a lot of times you will find that the flavors fall weak when baking unless you know of a great brand. I stopped buying it quite a few years ago when I realized I tend to already have the spices in my pantry to make it at home. It always packs an amazing punch of flavor in my opinion. If you’re interested in spending literally two extra minutes making your own check out my Pumpkin Spice Blend recipe. You’ll have to double or triple the recipe to have enough pumpkin spice to make these muffins.
One more thing, make sure your cream cheese frosting is room temperature and the muffins are cooled before you put the frosting on. If the frosting is too cold it will tear the top of your muffin off and crumble. Oh and as far as sugar goes, I like using Stevia In The Raw for baking but feel free to use any sugar substitute that you like. Real sugar should work with this though!
LOW CARB PUMPKIN SPICE CUPCAKES
Preheat the oven to 375 F degrees.
In a large bowl whisk the almond flour, ground flax seed, baking powder, pumpkin spice, and sugar substitute.
Then, add the unsweetened apple sauce, melted unsalted butter, and eggs. Whisk everything together.
Spray only 6 spots of a muffin tray with the cooking spray and evenly add the batter to each one about 3/4 of the way with a spoon.
Bake for about 15-18 minutes or until the edges are golden and a toothpick comes out clean from the center.
CREAM CHEESE FROSTING
Place the cream cheese, unsalted butter, sugar substitute, and vanilla extract in a standing mixer. Let it all incorporate over medium speed. Scrape the sides down if needed and continue a few more seconds.
These cookies are made with almond flour (blanched, but almond meal works too), and you’ll find that almond flour bakes a little bit darker than your usual all-purpose flour. So, don’t let the dark edges that appear almost burnt turn you away. These are crunchy, crumbly on the outside with a nice caramel flavor with a soft center. And I kid you not they taste even better frozen. Which is the weirdest thing I have ever heard of but it’s no joke. The best part about that is you can make a huge batch of these, keep in the freezer for longer shelf life, eat frozen or let them thaw. And, if you want them to taste like they’re fresh out of the oven you can stick a few in the microwave for 5-10 seconds depending on your microwave.
I’ve been on a mission the last few months to find healthier alternatives to pretty much anything edible without so much sugar and refined carbohydrates. Had I not gone on that mission I would’ve never discovered how amazing going keto with a chocolate chip cookie recipe would be. It’s so amazing that quite frankly, I don’t care to have another regular chocolate chip cookie ever again. For the brown sugar substitute, there are tons of brands with different ingredient options out there that you can choose from. But personally I like the ones that use stevia.
The carb count is ridiculously low at about 40 grams of carbs for the entire batch of approx. 3 dozen cookies should you use chocolate chips sweetened with stevia like Lilly’s Chocolate Chips. Which means just a few carbs per cookie max. Just keep in mind though, while these are much healthier to eat, they still are high calorie so that doesn’t mean you can eat a ton of them and not gain some weight! Lastly, when using a cookie dough scooper to portion out the cookies I like to use a spoon wrapped in plastic wrap to squash them a little for a proper cookie shape. Although, you don’t have to! If you don’t, you’ll want to bake them an extra minute or two so the center gets cooked through.
LOW CARB CHOCOLATE CHIP COOKIES
In a large bowl mix the almond flour, baking soda, baking powder, and salt together. Set aside.
Combine the butter, coconut oil, and brown sugar substitute together in a standing mixer. Then, add the vanilla extract and eggs.
Once everything is mixed well, add the flour in two parts.
Toss in the chocolate chips and use a large spoon to mix them into the dough.
Use a tablespoon cookie dough scooper to evenly portion out the cookies onto a baking sheet with parchment paper.
Bake at 375 F degrees for about 11-13 minutes. Let cool before transferring to a plate.
Anyone can enjoy muffins health-fully now. I’m still amazed by the idea that we can take nuts, grind them up to a fine powder, and use it as a flour substitute. If you’ve never heard of this, I swear this is true. And it tastes amazing. Almonds have a lot of healthy fats so when used as a flour it yields a very moist muffin. So, no oils needed in this recipe. I’m sure this can be made using regular flour but I’m so not interested. These are super low carb, high protein, flavorful, diabetic friendly, and surprisingly filling.
Recently I discovered One Minute Muffins (OMM) which is basically a single serving of a muffin made in a coffee mug in the microwave; mostly prepared as a low-carb, high protein breakfast or dessert alternative. Sounds kinda weird but it’s incredible. I took the idea of a basic recipe, created my own version, and multiplied the ingredients for a half-dozen recipe to make in the oven to last through the week. They’re moist and they hold so well!
You can split this recipe in thirds and make just two muffins in ramekins. All you have to do is cook them in the microwave for about a minute to a minute and a half depending on your microwave. The amount of blueberries doesn’t have to be exact, it will if anything affect your cooking time, and you don’t have to spray the ramekins with cooking spray. All you’re looking for is a solid rise. Use a toothpick to poke down the center. If it comes out clean, they’re ready!
LOW CARB BLUEBERRY MUFFINS
Preheat the oven at 375 F degrees.
In a large bowl add the almond flour, ground flax seed, sugar and brown sugar substitute, and baking powder. Whisk everything together. Then, add the melted unsalted butter, eggs, and vanilla extract into the dry mixture. Mix everything together.
Spray 6 of the muffin reservoirs of a muffin tray with cooking spray and add the muffin batter about 3/4 of the way.
Bake for about 15 minutes give or take. Edges should be golden, peaks stiff, and toothpick through the center should come out clean.
Let them cool before removing. They're very moist, using a butter knife or spoon may help to scoop them out.
Feel free to use muffin liners instead of cooking spray.
This is the second frittata I’ve shared so far, not including other yummy egg breakfast recipes like my individual Quiche Cupcakes and my Greek Frittata… because they’re extremely easy to make, can be healthy if you want it to be and there’s all sorts of different ingredients you can incorporate into them. Sooo, this time I decided to go a little more on the daring side by adding crispy bacon and a fine 2 year aged sharp white cheddar cheese. For those who are extra health conscious, if you’re not eating this with bacon everyday, then you’re FINE!
Serve this on multi-grain toast, sprinkle on top your favorite hot sauce (I’m a Tapatio kind of girl) and you’re good to go. Keep it low-carb and leave out the bread. Do whatever you want. While I usually like to encourage to add or replace ingredients in the recipe to make it how you’d like it best, you HAVE to at least try it with fresh chopped chives once. It adds so much flavor, there’s nothing like it. Nothing that onions can do! Enjoy.
BACON CHEDDAR FRITTATA
Spray a 9 inch round baking dish.
In a large skillet over medium-high heat drizzle about a tablespoon of olive oil and sauté the mushrooms, sun-dried tomatoes, salt, and pepper. Stir and let cook until the mushrooms are cooked through. Turn the heat off and let cool.
In a large mixing bowl whisk the eggs, add the shredded cheddar, chives, and bacon. Add the mushroom mixture once cooled, and stir.
Pour everything into the baking dish. Bake for about 15 minutes at 400 F degrees or until the top is golden.
Grain free. Gluten free. Low carb. High protein. High fiber. Healthy fats. Nutrient Dense! And it tastes pretty damn good! This is not a sweet bread, it’s a great alternative to everyday bread. Most breads you find in the grocery store use bleached all purpose flour, fortify it with crap quality vitamins and minerals then flavor it with some kind of sugar derivative like the popular high fructose corn syrup that is practically every other packaged good. There are much better alternatives for loaf bread usually found in the freezer section of your grocery store. But, homemade means you can control everything. This recipe is so quick and easy that you don’t need to dirty your standing mixer. Just two large bowls and mix!
What can you use this bread for you ask?! Anything and everything. I’ve tried so many ways already. And I’ll tell you: your favorite sandwich, peanut butter (or other nut butter) and jelly, sliced bananas with cinnamon, avocado with sea salt, pepper, lime juice and some fresh cilantro, EGGS! Spread some real grass-fed butt on it after toasted with sea salt and your favorite jam. Apples and honey. You see where I’m going with this? Anything and everything!
Feel free to add any of your favorite nuts or seeds into the recipe too. You can replace the almond butter with a different nut butter too. And if you’re opposed to ground flaxseed (doesn’t add a taste to the recipe) feel free to add anything else in place of it. This is truly a great recipe to help get you started and comfortable baking your own healthy breads. Enjoy!
GRAIN FREE ALMOND BREAD
Coat a loaf pan with olive oil cooking spray.
In a large bowl beat the eggs, add the maple syrup, and almond butter. Mix everything together thoroughly.
In another large bowl whisk the almond flour, baking soda, ground flaxseed, and cinnamon together.
Pour half of the dry ingredients into the wet, mix. Then, mix in the last half of the dry ingredients. Make sure everything is incorporated well. The consistency should be thick like cake batter. Add a splash of almond milk if needed.
Pour the batter into the loaf pan. Bake at 350 F degrees for 45 minutes or until a toothpick comes out clean. Let cool and keep refrigerated.