Banana-Peanut Butter “Twinkies”

Banana-Peanut Butter

Banana-Peanut Butter “Twinkies”®

One of my Mom’s favorite afternoon snacks for us when I was growing up was a banana sandwich with a smear of peanut butter on it.  Well, I took that flavor to a new medium……….a banana muffin batter.   These were tasty beyond words.  A little carb-y, so they are not for regular consumption.  But they are a tasty treat once in a rare while.  🙂  These are not suitable until you have reached the high-carb fruits level of the Atkins carb reintroduction ladder, nearer to maintenance.  These are too high carb for most Keto followers, but those at goal weight might indulge.  Totally not suitable for Primal-Paleo folks.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

1 recipe my Banana Muffin batter

1 ripe banana, mashed

2 T. natural peanut butter (I use Laura Scudder)

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a non-stick Twinkie® pan (or use a regular muffin pan if you don’t have a Twinkie® pan).  Make the recipe of banana muffin batter in a medium bowl.  Stir until smooth.  Spoon into the 12 slots of the pan equally (will be quite full as they don’t rise much).  Bake at 350º for about 22-25 minutes.  I’m still learning to use a new oven in a new house so these came out a little browner than I like, but the oven performed pretty well for me.  Remove when firm to the touch and cool off.  Slice in half and set aside.  Stir the mashed whole banana and peanut butter together until well-blended.  Makes 3/4 c. filling or exactly 12 tablespoons.  Fill each “Twinkie”® with 1 T. of the filling, spreading somewhat evenly.  You can, if you prefer, just “frost” the Twinkies® on the tops if this is easier.  🙂  ENJOY!

NUTRITIONAL INFO:  Makes 12, each contains:

244.7 calories, 19.76 g  fat, 13.15 g  carbs, 4.29 g  fiber, 8.86 g  NET CARBS, 6.83 g  protein

Cake Donuts

Low-Carb Cake Donuts

My husband has always liked really plain cake donuts: no icing, no flavors, no sprinkles, no powdered sugar, no cream fillings, no nothing extra beyond vanilla extract and nutmeg.  He was so fond of Dolly Madison cake donuts when I met him. When we were still dating, I couldn’t believe we’d go into Dunkin’ Donuts on Congress Avenue, downtown Austin and he would order plain cake donuts!!  All those luscious donut varieties staring back from the glass display cases didn’t phase him at all!  Only other donut I ever saw him order was a glazed, strawberry jelly donut (talk about contrast LOL).  So I decided today I’d try my hand at a low-carb version of his beloved Dolly Madison cake donuts. I couldn’t be more pleased with the result! My inspiration here were two lovely ladies doing much kitchen experimentation on Low-Carb Friends forums:  Ouizoid with her bake mix experiment ratios of my 1st 6 listed ingredients below; and Sungoddess with her Chai Spiced Donut recipe that helped me with the liquid ratios.  These donuts have a lovely texture, the required hint of nutmeg, and I’m certain Dolly herself would be proud if she were alive and could taste these!  These donuts are not suitable for Atkins Induction but are OK once you get to Phase 2 OWL if the oat fiber, a virtual carb wash at 96% fiber, doesn’t cause you any issues or weight gain.  They are OK for other ketogenic diets but not for Paleo-Primal devotees.   See the SUPPLIERS tab above for unusual ingredient sources.

NOTE:   I made a lovely sweet dessert with 4 of these.  Sliced them in half laterally and placed in the bottom of a tart pan.  Topped with thin slices of peaches (3 small).  Dotted with butter all around.  Sprinkled cinnamon and erythritol on top and baked 30 minutes.  It was DELISH! 🙂

More delicious low-carb breakfast ideas can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS: 

1/2 c. oat fiber

1/2 c. + 3 T. coconut flour

¼ c. plain, unsweetened whey protein powder

¼ c. egg white protein powder (pure powdered egg whites)

1 T. baking powder

1½ tsp. glucomannan powder (or xanthan gum)

½ tsp. salt

1 tsp. ground nutmeg(preferably fresh, grated)

1 pkt. stevia

½ c. sugar equivalent of your favorite sweetener

1/3 c.granular erythritol

3 T. melted butter, unsalted

3 large eggs, beaten

3 T. DaVinci vanilla sugar-free syrup (or 1 tsp. vanilla extract + 2½ T. more water)

½ c. heavy cream (or coconut milk)

½ c. water

Optional:  mix a bit of cinnamon with a bit of granular erythritol to sprinkle on top if desired

DIRECTIONS:   Preheat oven to 350º.  Measure all the dry ingredients into a medium mixing bowl and stir well.   Break the eggs into the center of the dry ingredients and beat them well.   Add cream, water, DaVinci syrup and melted butter.  Stir well until batter is smooth.  Batter will be quite thick.  Well oil the 12 slots of 2 donut pans with oil of your choice.  Spoon batter into slots until they are almost full.  There is just enough batter for 12 donuts in this recipe. Even out the batter with  the back of a teaspoon.  These do not rise much during baking, so overflow shouldn’t be a problem.   Pop into 350º oven for about 17 minutes or until firm to the touch and just beginning to brown on the edges.  Remove from oven and cool a few minutes. Loosen them with a knife tip and serve cooled off a bit for best flavor.  Top optionally with cinnamon/erythritol, powdered erythritol or low-carb icing of your choosing.

NUTRITIONAL INFO:    Makes 12 donuts, each contains: (topping or optional icing not included)

128.6 calories, 9.56 g  fat, 11.77 g  carbs, 9.15 g fiber, 2.62 g  NET CARBS, 6.08 g  protein, 114 mg sodium

Banana “Bran” Muffins

(in taste)

These delicious banana muffins are reminiscent of the banana bran muffins I grew up on.  But wheat bran is just to high in carbs to use anymore. I find flax meal (some dark and some light) is a good substitute for bran flavor.   This recipe was inspired by a recipe of BigDumbBear on the old Atkins forums.  I finally tried them BDB and they are a wonderful way to get 9 muffins at a time.  I added some whey protein powder, some banana and banana flavoring and VOILA!  A tasty morning or afternoon tea muffin that is only 1.87 net carbs!  And so nutritious, these.   This will make 6 larger muffins, but I used a silicone pane with smaller cups and I got 9 out of this batter.  Numbers are calculated for 9 small muffins.  This recipe is not suitable for Induction unless you omit the banana and double the flavoring extract.  It is suitable once you begin to re-introduce the higher carb fruits like bananas.  It is suitable for Keto diets as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½   a 6″ small banana, mashed (omit for Induction)

4 extra large eggs, beaten (or 5 large)

2 T. coconut oil (or oil of choice)

1 tsp. banana emulsion or extract (2 tsp. if still in Induction & omitting the real banana)

1½ c. golden flax meal (1 c. golden+½ c. dark for a grainier taste)

2 T. plain, unsweetened whey protein powder

7-9 light shakes KAL pure stevia (around 1/8 tsp.)

couple dashes salt

1½ T. baking powder

DIRECTIONS:  Preheat oven to 350º.  Using a brush, oil the slots of a muffin pan with a dab of oil in each.  I used a silicone pan and only 9 of the slots.  Peel and mash the half banana in a medium mixing bowl.  Add beaten eggs, oil, banana emulsion/extract and stir well.  Measure the dry ingredients on top and beat to a smooth batter.  Let sit a couple minutes as it will swell a bit.  Dip  evenly into the 9 (or 6 larger) slots of your muffin pan.  Pop into 350º oven and bake for around 20 minutes or until lightly browned and dry to touch in the center. Remove from oven and let them sit a couple minutes.   Pop out and serve hot or at room temperature.

NUTRITIONAL INFO:  Make 9 small muffins, each contains:

59 calories, 13.4 g fat, 7.21 g carbs, 5.24 g fiber, 1.87 g NET CARBS  (2.8 net carbs if you only make 6), 7.43 g protein, 116 mg sodium

Einkorn Blueberry Donuts

Blueberry Donuts

Well, I went and modified my Einkorn Cake Donuts by deleting a couple things and adding some fresh blueberries.  Have been wanting to try some blueberry donuts.  Well, I didn’t have any blueberry sugar-free DaVinci syrup and had to use vanilla syrup, but they still came out pretty darn good.  I’ll definitely use the blueberry syrup next time, as they needed more blueberry flavor.  Also my berries were very mild in flavor to begin with.

This recipe is not suitable for Atkins Induction.  It is OK once you get to the Pre-Maintenance or Maintenance levels.  It’s acceptable for Keto diets if you can fit the carbs into your daily numbers, but totally unacceptable for Primal-Paleo.  Please see the “Where to Buy Ingredients” tab for sources for my hard-to-find ingredients.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. oat fiber

½ c. coconut flour

½ c. plain whey protein powder

¼ c. egg white protein powder

¼ c. Einkorn all-purpose flour

1 T. baking powder

1 T. glucomannan powder

¼ tsp. salt (omit if using salted butter)

1 pkt. stevia

½ c. granular Splenda (or equivalent sweetener of choice)

½ c. erythritol (or equivalent sweetener)

3 T. unsalted butter, melted

3 large eggs, beaten

3 T. Da Vinci Blueberry sugar-free syrup

½ c. cream

½ c. water

3/4 c. fresh or frozen blueberries

DIRECTIONS:  Preheat oven to 350º.  Lightly oil 2 non-stick “standard” donut pans (you need 12 slots).  Measure all the dry ingredients into a medium mixing bowl.  Stir to blend.  Spoon out 1-2 T. and toss fresh berries in it to help prevent sinking in the batter.  Break the eggs into the center of dry ingredients and beat.  Add cream, water, DaVinci syrup and melted butter.  Stir well until batter is well mixed.  Batter will be fairly thick.  Lightly fold berries into batter.  Don’t over stir or they will turn your batter blue and break apart.  Spoon batter carefully into the slots until level full (that’s right, FULL).  These don’t rise much, just forming a nice little dome.   Pop into preheated 350º oven for about 17 minutes.  Slightly cool and remove using the tip of a knife to loosen.  Allow to cool completely for flavors to develop.  Enjoy with a nice cup of coffee or tea!

NUTRITIONAL INFO:   Make 12 standard size donuts, each contains:

125 calories

9.39 g  fat

10.76 g  carbs, 5.62 g  fiber, 5.14 g  NET CARBS

7.54 g  protein

123 mg sodium

 

 

 

 

 

 

Banana-Peanut Butter “Twinkies”

Banana-Peanut Butter

Banana-Peanut Butter “Twinkies”®

One of my Mom’s favorite afternoon snacks when I was growing up was a banana sandwich with a smear of peanut butter on it.  Well, I took that flavor to a new medium……….a banana muffin batter.   These were tasty beyond words.  A little carb-y, so they are not for regular consumption.  But they are a tasty treat once in a rare while.  🙂  These are not suitable until you have reached the high-carb fruits level of the Atkins carb reintroduction ladder, nearer to maintenance.  These are too high carb for most Keto followers, but those at goal weight might indulge.  Totally not suitable for Primal-Paleo folks.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do

INGREDIENTS:

1 recipe my Banana Muffin batter

1 ripe banana, mashed

2 T. natural peanut butter (I use Laura Scudder)

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a non-stick Twinkie® pan (or use a regular muffin pan if you don’t have a Twinkie® pan).  Make the recipe of banana muffin batter in a medium bowl.  Stir until smooth.  Spoon into the 12 slots of the pan equally (will be quite full as they don’t rise much).  Bake at 350º for about 22-25 minutes.  I’m still learning to use a new oven in a new house so these came out a little browner than I like, but the oven performed pretty well for me.  Remove when firm to the touch and cool off.  Slice in half and set aside.  Stir the mashed whole banana and peanut butter together until well-blended.  Makes 3/4 c. filling or exactly 12 tablespoons.  Fill each “Twinkie”® with 1 T. of the filling, spreading somewhat evenly.  You can, if you prefer, just “frost” the Twinkies® on the tops if this is easier.  🙂  ENJOY!

NUTRITIONAL INFO:  Makes 12, each contains:

244.7 calories

19.76 g  fat

13.15 g  carbs, 4.29 g  fiber, 8.86 g  NET CARBS

6.83 g  protein

Cranberry-Orange Ladyfingers

Cranberry Orange Ladyfingers

Cranberry Orange Ladyfingers

WOW!  Did these ever come out tasty!  And they just get better and better each day.  They’re gluten-free, if you leave out the oat fiber.  🙂  Hubby really liked these and he’s not really a fruit and nut man.  If you don’t have a twinkie baking pan, just make 12 small muffins, a round flat circle you will cut into 12 scone wedges or a single cake using a loaf pan.  These are not suitable for Atkins Induction on several levels.  They are suitable for Phase 2 and above and Keto diets as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

½ c. almond flour

¼ c. flax meal (I use 50:50 gold and dark)

¼ c. plain whey protein powder

1 tsp. baking powder

1 T. oat fiber (omit for gluten free version)

1 c. shredded Monterrey Jack cheese

3 T. softened cream cheese

2 beaten large eggs

1 tsp. cider vinegar

1 T. heavy cream

2 T. fresh squeezed orange juice

1 T. warm tap water

1 tsp. yeast dissolved in the warm water above

½ c. cranberries (fresh or homemade sugar-free dried)

½ c. slivered almonds

1 oz. orange peel

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a non-stick pan of your choice (discussed above) and set aside.

Measure out the first 6 (dry) ingredients into a medium mixing bowl.  In a separate small glass bowl, soften the cream cheese either at room temp or in your microwave on defrost.  Dissolve the yeast in the tablespoon of warm water in a saucer and add to the cream cheese.  Stir. Beat in the eggs well. Add the cider vinegar and cream.  Add the creamy mixture to the dry ingredients bowl and stir.

Trim off 1 oz of orange peel from an orange.  You want to get as little white, bitter membrane as possible.  Cut into approximately 1″ pieces.  Place in food processor or blender.  Add cranberries and nuts to the bowl and pulse it all together about 10 times or so, to a coarse chop.   Add the fruit/nut mixture to the batter.  Stir. Finally squeeze/measure out the orange juice. Stir well one last time to incorporate all to achieve a uniform distribution of the fruit/nuts.

Dip into/onto your chosen pan, distributing the batter evenly into 12 muffin cups, 12 twinkie slots or a round circle about 1/2″ thick for scones.  Pop into 350º oven and bake for  20 minutes until lightly browned.  Allow to cool a bit before lifting with the assistance of a knife tip.  If making a loaf, bake around 35 minutes or until the center passes a dry toothpick test.

NUTRITIONAL INFO:  Makes 12 portions (whatever shape you make), each contains:

160 calories

12.64 g  fat

6.53 g  carbs, 2.71 g  fiber, 3.82 g  NET CARBS

8.3 g protein

266 mg sodium

Strawberry Flax Muffins

Strawberry Flax Muffins

Strawberry Flax Muffins

These tasty muffins are very similar to the One Minute Muffin many low-carbers are familiar with, but these have a little almond flour as well.  They remind me of a bran muffin, but the strawberries take them to a delightful fruity treat.  They are scrumptious.  They are incredibly moist and light!   These are suitable for Phase 2 Atkins, the nuts and berries level of the carb reintroduction ladder.  They are suitable for other Keto diets as well, as the carbs are so low.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS: 

2 c. flax meal

1 c. almond flour

1 T. oat fiber (omit for gluten-free version, but carb count will go up a bit)

1 tsp. salt

2 tsp. baking powder

½ c. erythritol (or equivalent sweetener to equal ½ c.+ sugar)

3 pkts. stevia (about 3 tsp.) or ½ c. granular Splenda

6 T. melted butter

¼ c. heavy cream

1 tsp. vanilla

6 large eggs, beaten

10 oz. coarsely chopped fresh strawberries

DIRECTIONS:  Preheat oven to 325º.  Melt butter in small saucepan or in microwave.  In a large mixing bowl, measure out all the dry ingredients and stir.  Add the melted butter, cream, vanilla and beaten eggs.  Stir well. Add berries and stir again.  Let batter sit for 3-4 minutes and it will thicken up.  If it seems thicker than muffin batter, thin with a bit of water, but it should be pretty thick.  Grease well or line 15 muffin cups with paper liners.  I use silicone muffin pans with medium-sized muffin slots, so the paper liners come just up to the very tops of the slots.  If you use a muffin pan with larger slots, you will probably only get 12 muffins from this recipe.  With a 1/3 c. measuring cup, scoop about 1/3 cup batter into each prepared slot, scraping the batter out with your finger in necessary.  Cups will be virtually full, as this batter doesn’t rise much during cooking.   Pop into preheated 325º oven and bake for around 35 minutes.  Do not over brown baked goods with flax or it gets dry and bitter in my opinion.  The muffins should spring back when touched in the center.  Cool slightly and enjoy warm.  These should freeze nicely for up to a month.

NUTRITIONAL INFO:   Makes 15 small muffins, each contains:

161 calories

13.7 g  fat

5.93 g  carbs, 3.57 g  fiber, 2.36 g  NET CARBS

5.66 g  protein

239 mg sodium

 

 

 

 

Cake Donuts

Low-Carb Cake Donuts

Cake Donuts

My husband has always liked really plain cake donuts: no icing, no flavors, no sprinkles, no powdered sugar, no cream fillings, no nothing extra beyond vanilla extract and nutmeg.  He was so fond of Dolly Madison cake donuts when I met him. When we were still dating, I couldn’t believe we’d go into Dunkin’ Donuts on Congress Avenue, downtown Austin and he would order plain cake donuts!!  All those luscious donut varieties staring back from the glass display cases didn’t phase him at all!  Only other donut I ever saw him order was a glazed, strawberry jelly donut (talk about contrast LOL).  So I decided today I’d try my hand at a low-carb version of his beloved Dolly Madison cake donuts. I couldn’t be more pleased with the result! My inspiration here were two lovely ladies doing much kitchen experimentation on Low-Carb Friends forums:  Ouizoid with her bake mix experiment ratios of my 1st 6 listed ingredients below; and Sungoddess with her Chai Spiced Donut recipe that helped me with the liquid ratios.  These donuts have a lovely texture, the required hint of nutmeg, and I’m certain Dolly herself would be proud if she were alive and could taste these!  These donuts are not suitable for Atkins Induction but are OK once you get to Phase 2 OWL if the oat fiber, a virtual carb wash at 96% fiber, doesn’t cause you any issues or weight gain.  They are OK for other ketogenic diets but not for Paleo-Primal devotees.   See the SUPPLIERS tab above for unusual ingredient sources.

NOTE:   I made a lovely sweet dessert with 4 of these.  Sliced them in half laterally and placed in the bottom of a tart pan.  Topped with thin slices of peaches (3 small).  Dotted with butter all around.  Sprinkled cinnamon and erythritol on top and baked 30 minutes.  It was DELISH! 🙂

More delicious low-carb breakfast ideas can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS: 

1/2 c. oat fiber

1/2 c. + 3 T. coconut flour

¼ c. plain, unsweetened whey protein powder

¼ c. egg white protein powder (pure powdered egg whites)

1 T. baking powder

1½ tsp. glucomannan powder (or xanthan gum)

½ tsp. salt

1 tsp. ground nutmeg(preferably fresh, grated)

1 pkt. stevia

½ c. sugar equivalent of your favorite sweetener

1/3 c.granular erythritol

3 T. melted butter, unsalted

3 large eggs, beaten

3 T. DaVinci vanilla sugar-free syrup (or 1 tsp. vanilla extract + 2½ T. more water)

½ c. heavy cream (or coconut milk)

½ c. water

Optional:  mix a bit of cinnamon with a bit of granular erythritol to sprinkle on top if desired

DIRECTIONS:   Preheat oven to 350º.  Measure all the dry ingredients into a medium mixing bowl and stir well.   Break the eggs into the center of the dry ingredients and beat them well.   Add cream, water, DaVinci syrup and melted butter.  Stir well until batter is smooth.  Batter will be quite thick.  Well oil the 12 slots of 2 donut pans with oil of your choice.  Spoon batter into slots until they are almost full.  There is just enough batter for 12 donuts in this recipe. Even out the batter with  the back of a teaspoon.  These do not rise much during baking, so overflow shouldn’t be a problem.   Pop into 350º oven for about 17 minutes or until firm to the touch and just beginning to brown on the edges.  Remove from oven and cool a few minutes. Loosen them with a knife tip and serve cooled off a bit for best flavor.  Top optionally with cinnamon/erythritol, powdered erythritol or low-carb icing of your choosing.

NUTRITIONAL INFO:    Makes 12 donuts, each contains: (topping or optional icing not included)

128.6 calories

9.56 g  fat

11.77 g  carbs, 9.15 g fiber, 2.62 g  NET CARBS

6.08 g  protein

114 mg sodium

Banana Muffins

Click to enlarge

Click to enlarge

Despite their small size, these muffins pack a wallop of a punch in the flavor department.  They melt in your mouth and are incredibly moist.  If you leave the oat fiber out, these would even be gluten free, for those following a GF eating plan.  Omitting that oat fiber shouldn’t impact the texture too much, either.   These are not suitable until you get to the upper fruits rung of the Atkins OWL ladder and are nearing Atkins Pre-Maintenance, as bananas are fairly carby.  I don’t put nuts in these because my husband isn’t fond of nuts in baked goods.  But of course I personally think they would be improved with some chopped pecans or walnuts.  Add some at your discretion, but be sure to add any nuts to the nutritional info below if you decide to add them.  I made up a recipe and a half of this batter and cooked it in an over-long loaf pan not long ago and it baked up nicely as a loaf, too!  Seems like it took about 40-45 minutes to bake completely.  I froze half of it and it tasted very nice after the freezing experience.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

 

INGREDIENTS:

2 very ripe bananas, mashed

¼ c. coconut oil

¼ c. unsalted butter, melted (or use all butter or all coconut oil, if you prefer)

4 large eggs, beaten

16 drops liquid Splenda (I use EZsweetz small bottle)

1½ c. almond flour

¼ c. +2 T. coconut flour

1 tsp. glucomannan powder

2 tsp. baking powder

Pinch sea salt

2 T. oat fiber (omit for gluten free)

1 T. granular erythritol

DIRECTIONS:  Preheat oven to 350º.  In large mixing bowl, peel and mash the bananas with a fork.  Add eggs and beat well.  Add liquid sweetener and the ½ c. total oil/melted butter/or combination thereof.  Stir well.  Measure out the dry ingredients on top of the wet ingredients in the order listed above.  Stir the dry ingredients slowly into the wet without overworking the batter.  Scrape down the sides of the bowl with a rubber spatula to be sure all ingredients are blended well.  Line 12 muffin cups with paper liners.  Spoon batter into paper liners evenly, about 3/4 full (about 3T. batter).  These muffins will not rise too much, so they should not overflow the cups.  Bake at 350º for about 22-25 minutes or until they pass the toothpick test or feel done to the touch in the center.  Cool a bit before attempting to peel the paper liners off for best results.  Enjoy these scrumptious muffins for breakfast, dessert or with a hot cup of afternoon coffee or tea.

NUTRITIONAL INFO:  Makes 12 small muffins, each contains:

218.4 calories

13.4 g  fat

10.4 g  carbs, 3.87 g  fiber, 6.53 g  NET CARBS

6.06 g  protein

110 mg sodium

Blue-Glu Muffins

Blue-Glu Muffins

Blue-Glu Muffins

I’m trying to incorporate some glucomannan (Konjac) powder into my daily food intake for the added fiber.  I decided to try a new blueberry muffin recipe today and added a little.  These came out amazingly light and fluffy with a very nice texture/crumb.

Click to enlarge

Click to enlarge

I will continue adding a bit of this powder to baked goods.  I order mine at Netrition on-line.  You can use all butter in these if you prefer.  These are not suitable for the Induction phase of Atkins.  Wait until the grains rung of the OWL ladder.  This batter would lend itself to other chopped fruits or berries as well.  If you prefer, you can substitute 3/4 more almond flour for the Carbquick (which has some flour in it), but your texture and carb count will be different making that change.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. almond flour

3/4 c. Carbquick mix (or use Jennifer Eloff’s Gluten-Free Bake Mix for a gluten-free version)

2 T. coconut flour

2 T. oat fiber (omit if you need it gluten-free)

½ tsp. glucomannan (Konjac) powder (optional)

½ c. Splenda, granular (or equivalent sweetener)

1 T. erythritol, granular

2 tsp. baking powder

Pinch of salt

¼ c. butter, melted

¼ c. light olive oil

4 large eggs, beaten

¼ c. water

1 tsp. vanilla

3/4 c. blueberries (I used tiny frozen wild blueberries)

DIRECTIONS:  Preheat oven to 350º.  Line 12 muffin cups with paper liners (or grease metal muffin pan). Measure the dry ingredients into medium mixing bowl.  Stir well.  Beat in eggs, vanilla, water and butter/oil.  Fold berries in gently, just enough to mix uniformly into batter.  Do not overwork batter.   Fill 12 muffin cups about 3/4 full and pop into hot oven.  Bake for 20 minutes and check.  Bake 2-3 more minutes if not done/lightly browned yet.  Mine took the full 23 minutes.

NUTRITIONAL INFO:  Makes 12 muffins, each contains:

175 calories

16.08 g  fat

9.31 g  carbs, 5.61 g  fiber, 3.7 g  NET CARBS

5.6 g  protein

146 mg sodium

 

Blackberry Flax Muffins

Click to enlarge

Click to enlarge

Blackberries are plentiful in the local stores lately and coming down in price where I am, so I bought a carton yesterday and made these delightful treats today.  They were very good and are a pleasant change from the strawberry and blueberry muffins I usually make. These could also be made with raspberries or even drained crushed pineapple or mashed banana, if you’re to the “other fruits” rung yet. The recipe, as written, is not acceptable until the nuts and berries rung of the OWL ladder.  This batter can be baked as a loaf in a greased loaf pan.  A loaf will take about 40 minutes to cook properly done.  FYI, one of my readers said these froze well and tasted great after freezing.

INGREDIENTS:

5 T. unsalted butter, melted

5 large eggs, beaten

6 T. cream

20 drops liquid Splenda (10 drops if you use the tiny bottle that is more concentrated)

4-5 pkts. stevia

1 T. granular erythritol (optional, to sprinkle on tops of muffins)

1 c. blackberries, coarsely cut up

½ c. almond flour

1 c. flax meal (I use a mixture of dark and golden)

½ tsp. cinnamon

2 T. oat fiber

2½ tsp. baking powder

DIRECTIONS:  Preheat oven to 350º.  Melt butter in large bowl.  Beat in the 5 eggs.  Add cream and liquid Splenda.  Stir well.  Measure and add in all the dry ingredients and stir to blend.  Fold berries gently into batter but do not over work them or they will turn your batter dark.  Line with paper or grease 12 muffin cups.  Using ¼ c. measuring cup as a scooper, scoop ¼ c. batter into each cup.  Use up any remaining batter evenly in the 12 muffins.  Sprinkle the tops with the tablespoon of granular erythritol if using.  Pop into preheated 350º oven and bake for 20 minutes or until firm to the touch in the centers.  These should freeze well.

NUTRITIONAL INFO:  Makes 12 muffins, each contains:

183 calories

16 g  fat

6.74 g  carbs, 4.87 g fiber, 1.87 g  NET CARBS

5.73 g  protein

133 mg potassium

140 mg sodium

14% RDA Vitamin A, 12% B12, 10% calcium, 18% copper, 17% iron, 14% magnesium, 19% manganese, 18.5% phosphorous, 11% riboflavin, 14% selenium, 16% thiamin, 9% zinc

Individual Lime Cake

Individual Lime Cake

Individual Lime Cake

I don’t like having cake leftover that tempts me to eat it too often, so I continue to come up with 1-2 serving individual cake recipes.  When it’s gone, it’s gone. That works best for me.   This lime cake is wonderful frosted with my lime frosting: https://buttoni.wordpress.com/2010/10/16/lime-frosting/  When doing citrus desserts, rather than extacts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems.  I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago.  I just had to place a new order this past week, but this tiem I ordered the larger bottle of just the lime and orange, as I use those the most. I absolutely LOVE this flavor oil for baking.  It’s just like biting into the citrus peeling and in fact is purr oil extracted from the peeling!  This is the set of Boyajian oils I started out with and it’s a nice starter set: http://www.boyajianinc.com/boxCitrus.html   This recipe is not suitable until the grains rung of OWL due to the oat fiber.

Many more delicious low-carb dessert recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you oodles of delicious recipes you are going to want in your collection.  Even a few of my recipes are there! Order your set of cookbooks (also available individually) TODAY from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not get paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:  

1 T. melted butter, unsalted

2 eggs, beaten

Few drops of Boyajian lime oil (or 1/4 tsp. lime extract, or 1T. lime juice)

1 tsp. grated lime zest

2 T. golden flax meal

2 T. almond flour

2 tsp. oat fiber (omit if gluten free)

6 drops liquid Splenda

2 pkts. stevia sweetener

½ tsp. baking powder

DIRECTIONS:   In a 4″ ramekin, cereal bowl, or individual cake pan, melt the butter in a microwave for 30 seconds.  I used a latex 5″ mini cake pan.

Beat in the eggs, liquid Splenda and lemon oil.   Add lime zest and stir again.  Now add dry ingredients and stir until batter is smooth.  Microwave on HI for about 1 minute 10 seconds or until done in the center.  Tip out onto plate, cool before frosting.  Garnish with a bit of grated lime zest and serve.

NUTRITIONAL INFO:   Makes 1 cake (actually 2 servings).  The entire cake contains: (does not include any frosting)

337 calories

29.5 g fat

14.1 g  carbs, 9.5 g  fiber, 4.6 g  NET CARBS (2.3 g if you only eat half!)

12 g  protein

571 mg sodium

Individual Lemon Cake

Individual Lemon Cake 0053

I don’t like having cake leftover offering repeated temptation, so I’m developing individual versions that just serve one person (or 2) so when it’s gone, it’s gone.  🙂

I like this served warm with butter for breakfast, or iced for dessert.  When doing citrus desserts, rather than extracts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems.  I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago.  I absolutely LOVE the stuff for baking!

This recipe is not suitable until the grains rung of OWL.  Please note that oat fiber is NOT the same thing as oat flour or oat bran.  Those are considerably higher in carbs.  Oat fiber, virtually pure fiber, is a carb wash.  It can be ordered on-line from Netrition.com or Honeyvillegrains.

Individual Lemon Layer Cake

Baked in 4×4 dish, cut into layers and frosted.

OPTIONAL FROSTING:  Substitute lemon juice and zest into this recipe .

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:  

1 T. melted butter, unsalted

2 eggs, beaten

1/8 tsp. Boyajian lemon oil (or ¼ tsp. lemon extract)

1 tsp. grated lemon zest

2 T. golden flax meal

2 T. almond flour

2 tsp. oat fiber

6 drops liquid Splenda

2 pkts. stevia sweetener

½ tsp. baking powder

DIRECTIONS:   In a 4″ ramekin or small bowl, melt the butter in a microwave for 30 seconds.  Beat in the egg, liquid Splenda and lemon oil.   Add lemon zest and stir again.  Now add dry ingredients and stir until batter is smooth.  Microwave on HI for about 1 minute 10 seconds or until done in the center.  Tip out onto plate, slice and serve.  This would be good with a lemon cream cheese frosting.  See my Lime Frosting and just substitute lemon zest/juice for the lime in that recipe.

NUTRITIONAL INFO:   Makes 2 servings, each contains::

168 calories

15 g fat

7.05 g  carbs, 4.75 g  fiber, 2.30 g  NET CARBS

6 g  protein

280 mg sodium

Strawberry Almond Muffins

Strawberry Almond Muffins

Strawberry Almond Muffins

This is an adaptation of a cake doughnut recipe by a low carber named StarAngel.  The resulting fruity muffin was truly moist and delicious!  This recipe is not suitable until the berry rung of Atkins Phase 2 OWL.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 c. flax meal

1 c. almond meal

1 T. coconut flour

1½ tsp. baking powder

¼ tsp. salt (omit if using salted butter)

Artificial Sweetener to equal 1 c. sugar (I used 2 T. Fiberfit + 10 drops liquid Splenda

½ c. unsalted butter

4 eggs, beaten

3/4 c. strawberries, sliced or chopped

½ c. + 3 T. water

¼ tsp. vanilla

DIRECTIONS:    Preheat oven to 350º.  Slice or chop berries and set aside.  In a large mixing bowl, beat the eggs and melted butter together with the water and vanilla.  Add the berries and stir.  Now measure all the dry ingredients into the bowl and beat the batter well with a spoon until it is  smooth.  Let it set for 1 minute to “thicken up”.  While waiting, line muffin tin with paper liners.  Using a 1/4 cup measure, scoop batter into 12 muffin cups as evenly as possible.  The batter will be almost to the top of the cups.  Pop into 350º oven for about 20 minutes or until a toothpick inserted in center comes out dry/clean.

NUTRITIONAL INFO:   Makes 12 muffins, each contains:

212 calories

18.2 g  fat

9.13 g carbs, 5.46 g fiber, 3.67 g NET CARBS

6.37 g protein

198 mg sodium

 

Blueberry Muffins

Click to enlarge

Blueberry Muffins

I had some freeze-dried blueberries to use up in my pantry so I tried my hand at a blueberry muffin for breakfast today.  Originally, I did this as a loaf bread, but it rose so little, I decided to switch to a muffin so they would look nicer.  🙂  They had a real good flavor and were very moist and pretty light.  This are not acceptable until the grains rung of OWL when you are nearing goal weight.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. golden flax meal

½ c. Jennifer Eloff Vital Ultimate Bake Mix made with oat flour

1 tsp. baking powder

½ tsp. baking soda

6 T. Splenda, granular

1 pkt. stevia powder

2 eggs, beaten

½ c. water

2 T. coconut oil

1 tsp. vanilla

¾ c. freeze-dried, frozen or fresh blueberries

DIRECTIONS:  Preheat oven to 350º and place 8 paper liners into a muffin tin.  Measure dry ingredients into mixing bowl.  Beat in eggs, water, coconut oil and vanilla.  Beat batter about a minute until it is smooth.  Gently fold in berries and using a spoon or 2T. measuring cup, carefully fill the paper cups evenly.  They will be about 3/4 full with batter.  Pop into preheated oven and bake for about 20 minutes.  You can also do this in a greased loaf pan (won’t rise much though) and if done as a loaf, bake for about 25 minutes or until center springs back when touched.  Slice into 8 slices.  Serve warm.

NUTRITIONAL INFO:  Makes 8 slices or 8 muffins, each contains:

130 calories

9.56 g  fat

7.18 g  carbs, 2.84 g fiber, 4.34 g NET CARBS

5.2 g  protein

160 mg sodium

Individual Zucchini Cake

 

Click to enlarge

Click to enlarge

 

This little cake is a modification of the Muffin in a Minute recipe.  This is an Induction friendly recipe.

INGREDIENTS:

1 tsp. melted butter

1 egg

1 tsp. DaVinci vanilla S/F syrup or vanilla extract

1 T. cream

1 oz. (about 3 T.) grated zucchini, squeezed dry

¼ c. flax meal (I use dark)

1 tsp. oat fiber

½ tsp. baking powder

1 pkt. stevia or Splenda

1 pkt. Truvia

1 tsp. cinnamon

Pinch nutmeg

DIRECTIONS: Melt butter in small bowl or medium ramekin.  Add egg and beat well.  Stir in DaVinci S/F syrup or vanilla.  Add cream and grated zucchini and stir all wet ingredients together well.  Add flax, baking powder, sweetener cinnamon and nutmeg.  Stir again, scraping down sides of bowl.  Microwave on HI for about 70 seconds.  With a knife tip, loosen and tip out of bowl to cool.  Serve with my Lime Frosting recipe:  https://buttoni.wordpress.com/2010/10/16/lime-frosting/.

NUTRITIONAL INFO: Makes 1 serving which contains:

290 calories

22.6 g  fat

12.0 g  carbs

9.4 g  fiber

3.6 g NET CARBS

12.8 g  protein

293 mg sodium

Individual Apple Cake

 

Click to enlarge

Click to enlarge

My husband asked for an apple cake last night, and I modified the Muffin in a Minute recipe to come up with a quick cake for him.  With my last apple in the house, I came up with a tasty result I share below.  This recipe is not suitable for Induction due to the grated apple.  But you could just omit the apple or perhaps substitute grated zucchini instead.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 tsp. melted butter

1 egg

1 tsp. DaVinci vanilla S/F syrup or vanilla extract

1 T. cream

3 T. grated apple

¼ c. flax meal (I used dark)

½ tsp. baking powder

1 pkt. stevia or Splenda

1 tsp. cinnamon

Pinch nutmeg

DIRECTIONS: Melt butter in small bowl or medium ramekin.  Add egg and beat well.  Stir in DaVinci S/F syrup or vanilla.  Add cream and grated apple and stir all wet ingredients well.  Add flax, baking powder, sweetener cinnamon and nutmeg.  Stir well.  Microwave on HI for about 70 seconds.  With a knife tip, loosen and tip out of bowl to cool.  Serve with butter or your favorite cake frosting.

NUTRITIONAL INFO: Makes 1 serving which contains (does not include any icing):

298 calories

22.6 g  fat

15.6 g  carbs

9.7 g  fiber

5.9 NET CARBS

12.1 g  protein

294 mg sodium

Individual Pumpkin Bread

Click to enlarge

Individual Pumpkin Bread

By tinkering around with the MIM (Muffin in a Minute) or OMM (One Minute Muffin) recipe that is so well-known to low carbers, I have come up with a mini pumpkin bread  that is much improved in texture, flavor and moistness over my previous pumpkin bread experiments with this basic muffin recipe.  Smearing it with my Lime Frosting is fantastic!   https://buttoni.wordpress.com/2010/10/16/lime-frosting/ .  I keep this frosting made up and in the freezer in a ziploc bag all the time so I can defrost and smear it on these, sugar cookies,  cake or fresh strawberries without having to go to the trouble of making it from scratch each time I want some.  Then I just break off a chunk and let is soften a few minutes.  It also keeps a long time just in the fridge.

A serving of this pumpkin bread provides many of your required nutrients.  So all in all, a very nutritious treat!  Probably OK for Induction, even with the oat fiber, as the deducted fiber zeros out the carbs.

VARIATION:   If beyond Atkins Induction Phase 1, you could add 1 T. chopped nuts, or 1 T. crushed pineapple or 1 T. chopped prune.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 T. butter, melted

1 egg, beaten

4 drops liquid Splenda  (or 3 T. granular Splenda)

1 pkt. stevia sweetener

2½ T. canned pumpkin puree (be sure it’s not pie filling)

4 T. flax meal (I use half brown and half golden)

½ tsp. baking powder

1 T. oat fiber (optional, but it’s what makes this special in texture.  Omit for gluten-free version.)

½ tsp. cinnamon

Pinch each of cloves and nutmeg

1 T. heavy cream

DIRECTIONS: Melt butter in microwave in a small bowl or mid-size ramekin.  Add egg, pumpkin, cream and liquid Splenda and beat until smooth.  Add flax meals, spices, baking powder and stevia and stir to blend well.     Microwave on HI for about 1 min 20 seconds.  If dry to the touch in the center, it’s done.  Remove, cool a minute and using knife tip, gently tip it out of the ramekin/bowl.  Can be eaten as is or you can ice with my Lime Frosting or any favorite topping.

NUTRITIONAL INFO: Makes 1 serving which contains:

361 calories

30.4 g  fat

20.1 g  carbs, 15.8 g  fiber, 4.3 NET CARBS

12.4 g  protein

274 mg sodium

 

Strawberry Cream Cheese Muffin

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Click to enlarge

This is my latest variation on the low-carber’s famed MIM (Muffin in a Minute).  Wanted to try strawberry, but didn’t have any in the house.  Then I remembered some freeze-dried strawberries I had and decided to give it a try.  Also added some oat fiber as an experiment and it really made for a nice texture and flavor on these muffins.  I’ll be using oat fiber in my MIM’s more often now, for sure!   I put cinnamon in the MIM pictured on the right, but we decided we like them better without it.  If I ever get to the regular fruit rung, some mashed up peach with cinnamon would be divine, I believe.  As always with MIM’s, these are packed full of lots of vital nutrients!  This recipe is not acceptable for Induction.

INGREDIENTS:

¼ c. golden flax meal

½ tsp. baking powder

1 packet stevia + 2-3 drops liquid Splenda (or 1 pkt)

1 large egg

½ T. butter, melted

1 T. cream cheese, softened

2 T. oat fiber

2 T. chopped strawberries

DIRECTIONS: Using a ceramic cereal bowl, melt butter in MW a few seconds.  Add cream cheese and nuke just to soften.  Stir these well.  Add egg and beat in well.  Add all dry ingredients and stir well.  Add 1 T. water if batter is a little stiff.  MW 1 minute 10 seconds.  If you don’t have a MW oven, fill two well-greased or paper lined muffin cups and bake at 350º for around 18-20 minutes.  Using a knife, remove from bowl/pan.  Soak bowl in water immediately!  Serve warm with butter, if desired.

NUTRITIONAL INFO: Makes one very large muffin which contains:

335 calories

27.9 g  fat

19.6 g  carbs

16.1 g  fiber

3.5 g  NET CARBS

12.8 g  protein

310 g  sodium

Berry Muffins

Click to enlarge

Click to enlarge

I’m still on my journey to that versatile, “perfect” basic muffin batter recipe.  This experiment along the way came out pretty good and thought I’d share.   I used blueberries, but you could use strawberries or raspberries just as easily.  Nutritional stats below are for the blueberry version.  Not OK for Induction.

INGREDIENTS:

1 c. almond flour

½ c. golden flaxmeal

½ c. unflavored, unsweetened whey protein

1 tsp.  baking powder

½ c. Splenda, granular + 10 drops liquid Stevia

Pinch salt

¾ c. blueberries (or other berries of your choosing)

1½ tsp. vanilla extract

2 eggs, beaten

4 T. melted butter (or coconut oil if you prefer, but will effect flavor)

3 oz. cream cheese

¼ c. cream

¼ c. water

DIRECTIONS:

Preheat oven to 350º.  Soften butter and cream cheese in microwavable bowl 1 minute on defrost.  Stir in the Splenda, stevia and vanilla.  Add eggs, beating well.  Stir in cream and water.  Measure and mix dry ingredients in another bowl.  When well blended, add to liquid ingredients and stir gently to blend.  Fold in berries, trying not to overwork batter.  Using 1/4 or 1/3 c. measuring cup to scoop with, fill 12 paper-lined muffin cups 3/4 full (these don’t rise much).  Bake 25-30 (ovens vary) minutes at 350º until done.  Serve warm.

NUTRITIONAL INFO: Makes 12 muffins, each contains:

180 calories

14.9 g  fat

6.29 g  carbs

2.52 g  fiber

3.77 NET CARBS

8.04 g  protein

90 mg. sodium

Banana Oat Muffin

Clear to enlarge

Clear to enlarge

These muffins are very tasty and very light!  I’m trying to introduce a few oats to my diet for some specific health needs and decided to try a bit in my MIM today.  And since I had a banana getting overripe, I decided to add a bit of that, too, to my usual MIM this morning.  Mmmmm, is all I can say!  They are higher in carbs than the plain MIM, but a nice treat once in awhile.  Ya just have to watch your carbs closely the rest of the day to avoid going over your daily limit.  Due to the oats, this is not acceptable until the grains rung of OWL.

INGREDIENTS:

1 tsp. butter

1 large egg

2 T. mashed, ripe banana

3/4  tsp. cinnamon

1/2 tsp. baking powder

1 packet stevia or Truvia sweetener

2 drops liquid sweetener (optional, if you like them sweeter)

1/4 c. flax meal

1 T. oat flour (ground oats)

DIRECTIONS:

Melt butter in small ceramic ramekin or bowl.  Stir in mashed banana and beaten egg.  Add all dry ingredients and stir well. Microwave on HI for 90 seconds.  ENJOY!

NUTRITIONAL INFO: Makes one large muffin which contains:

300 calories

21.2 g  fat

18.8 g  carbs

10.0 g  fiber

8.8 NET CARBS

12.6 g  protein

284 mg sodium

Cranberry Walnut Muffins

Cranberry Walnut Muffins

Cranberry Walnut Muffins

I made a cranberry muffin that went over well with my hubby.  I really liked them, too.  Texture was quite nice, light and the flavor was good also.  Original recipe used ALL flax and no CarbQuick, so if still on induction, you could just not use  CarbQuick and use all flax.  But I’m finding a little CarbQuick improves texture of baked goods.  This is not suitable for Induction.  You can use 1T. grated orange peel instead of the Boyajian oil in this recipe.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 c. flax meal

¼ c. CarbQuick bake mix (for gluten-free, use Jennifer Eloff’s Gluten-Free Bake Mix)

1 T. cinnamon

¼ tsp. nutmeg

Pinch salt

1 1/8 tsp. baking powder

¼ c. salad oil

4 beaten eggs

2 T. Davinci French Vanilla sugar-free syrup (or 1 tsp. vanilla)

½ c. Splenda, granular

½ capful Boyajian orange oil or 1/4 tsp. orange extract

3/4 c. chopped walnuts

1 c. fresh cranberries

DIRECTIONS:

Chop, blend or process cranberries fairly fine.  Add walnuts and pulse couple more times.  Pour this into bowl.  Add dry ingredients and spices.  Add beaten eggs, oil and Boyajian orange oil or orange extract.  DO NOT overwork the batter.  Spoon into well greased muffin tins.  Bake about 20 minutes at 350º or until tops are dry to the touch.

NUTRITIONAL INFO: Makes 12 medium-sized muffins, each contains:

143.6 calories

11.9 g  fat

6.91 g  carbs, 4.18 g  fiber, 2.73 NET CARBS

5.19 g  protein

41 mg sodium