I’m always look for sweet stuff to eat for breakfast. Muffins are always a good choice and this one is better because it is low carb. These don’t rise as well as standard muffins but I guarantee the taste is just fine.
If gluten is a concern, these are gluten free an added bonus.
- ¼ cup butter
- ¾ cup canned pumpkin (those small cans under 15oz are perfect
- 1 egg
- 6 Tbsp. honey or 1/3 c date puree is fine (you could also substitute regular sugar or stevia or a derivative)
- ½ cup rolled oats
- 2 Tbsp. ground flaxseed
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ¼ cup mini chocolate chips, plus more for sprinkling
- Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. (or use paper liners) Set aside.
- Add all ingredients except for chocolate chips to a blender or food processor or mixer, and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
NOTES: this are higher carb because of the oats but as you can see there is no flour. You might alternatively try other flours such as almond, but the taste and texture will be different. You might add a raisins instead of chocolate chips, or minced apple perhaps.
SOURCE: Adapted slightly from Running With Spoons
Oh this is heavenly food. What’s on the inside is really up to you, but you gotta master the gordita end of it. That’s where the true joy comes from.
It’s sorta like a taco but not really. It’s sorta like a burrito, but not really.
It will take a bit of time to make the gorditas but it’s so worth it.
So get out the flour and get busy.
for the masa:
- 2 1/2 c masa harina (found in most grocery stores)
- 1/2 c regular flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 c lard (this is best but you can use shortening or even regular oil)
- 2 + c of warm to hot water
for the innards:
- 1 lb ground beef
- 1 poblano, Anaheim or hatch chile, blistered, peeled and seeded and chopped
- 1 -2 jalapenos chopped
- 1 tbsp Mexican seasoning
- 2 c of Mexican coleslaw
- one batch of Pico de gallo
- cheese any kind you like, but queso fresco is great with this
- Mix the dry ingredients for the masa dough, and then drizzle over this the melted lard. Mix with fork until its sort of like peas.
- Add the water one cup at a time, mixing until it forms a dough (you could do this in a food processor). When it comes together, just knead it a few times to bring it together nicely.
- Cover with a towel and leave for 15 minutes or so. (You can put in fridge covered with plastic wrap, but you must bring it to room temp and then warm it in the microwave a bit before proceeding.
- When ready to fry, get a fry pan (cast iron works well here), filled with about a 1/4 inch of oil. Heat to around 350°.
- Divide the dough into fifteen or so balls about golf ball size (you can halve this recipe).
- Wet the left hand, and then place the ball in that palm, and press other palm to it, flattening, turning the disk and patting it out. You’ll get the hang of it. (you could use a tortilla press but I’d advise oiling or using plastic wrap to keep it from sticking).
- Place as many as will fit on a griddle or large dry pan and leave for just a minute or so to brown. Flip to other side and do the same.
- Place each partially cooked gordita into the hot oil, not crowding. They will puff up and rise to the surface. Flip and do the other side until lightly browned.
- Remove to a paper towel. Cool until they can be handled and slice open. Fill as desired.
- Brown the meat, chiles, and seasonings until no pink remains.
NOTES: You can use any fillings you prefer. Shrimp, chicken, turkey, carnitas, you name it. You can omit the coleslaw and used chopped tomatoes and lettuce. You can add any cheese you prefer or no cheese at all. These are like sandwich pockets and can be filled as you like. Peanut butter and jelly? I don’t see why not.
When it comes to bready things, I get quite serious, and it’s very hard to get a locarb recipe to measure up.
This one actually does. Even my husband thought this was more than acceptable.
It runs up quickly, makes just six biscuits but I ate two. They were that good.
- 1/4 cup plus 1 tbsp. blanched almond flour
- 2 tbsp. coconut flour
- 1 tsp. baking powder
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 cup fresh grated Parmesan cheese
- 1/4 cup heavy cream (or pure sour cream, I use sour cream now)
- 1 egg, cold
- 1/2 cup sharp cheddar cheese, grated (around 2 oz)
- 2 tbsp. butter, softened (I used salted)
- ***Finish with Salted butter & dried or fresh parsley (optional)
- Preheat oven to 350 degrees F.
- In a medium bowl, mix dry ingredients.
- Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.
- Use medium scoop (3 tbsp.) to scoop out dough onto ungreased cookie sheet lined with parchment paper.
- Space 2-3 inches a part.
- Bake for 16-20 minutes or until biscuits have slightly browned on the bottoms and tops.
- Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.
NOTES: I did not deviate at all from the recipe. I really think that painting the tops with melted butter when they come out and sprinkling on some fresh parsley really adds to the authenticity.
SOURCE: Satisfying Eats
I’m learning that you can make pancakes out of just about anything.
But you get different results and that’s what makes it fun.
Coconut flour is absorbing, so you have to be careful, otherwise your result will be a trifle dry.
So you increase the eggs a bit, and that helps.
But in reality, this pancakes comes out fairly dense, and therefore it’s actually a good substitute for a dessert pancake. So feel free to slather it with some chocolate and fruit and use it that way.
It still works fine as a breakfast item however.
- 2 Tbsp. coconut flour
- 1 scoop vanilla protein powder
- 1 Tbsp. shredded coconut
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 2 whole eggs
- Mix all the ingredients together into a batter.
- Cook as you would any normal pancake.
SERVES: 5 pancakes
NOTES: You can omit the shredded coconut if you wish. You might substitute blueberries, or add some shredded coconut on top as a garnish. You might as well add a 1/3 c of sour cream to the batter. If it appears too thick, add a bit of milk until the consistency is right. Another egg could also be added, and the protein powder eliminated if you don’t want that. As you can see, you can play with this fairly easily. If you omit the protein powder, add another two tbsp of the coconut flour.
Source: Health Bites by Vitacost
Yes, it looks like cornbread, and that’s what it actually is. Pan means bread, elote means corn. But if you expect anything like what Americans think of as cornbread, well you’re way off. Neither southern nor northern cornbread at all compares to this.
In fact, this is more dessert than used as a bread to have with say chili. The sweetness depends in some measure to the sweetness of the corn. The yellow corns will impart more sweetness and white corn is preferred.
It’s best to make when fresh corn is available, but you can use frozen or canned.
Recipes vary. This is standard Mexican food, and thus old family recipes predominate over any one standard variety. This is great for low carbing because there is no corn meal or flour in it, but a lot of sugar, though I understand there are recipes out there to make your own sugar free condensed milk. I’ll be adding one for you in weeks to come.
- (3 1/2 Oz butter
- 1 can condensed milk
- 6 white corn cobs (about 3½ cups of corn kernels)
- 4 eggs
- 1 teaspoon baking powder
- Remove the husks and the silk from the corn and cut the kernels off as close to the center as possible.
- Preheat oven to (350°F). Grease and flour A loaf pan, or a 8 x 8 baking dish.
- In a mixing bowl cream the butter using and electric hand mixer.
- In a 5-cup capacity blender, add the condensed milk, corn kernels and eggs. Puree until mostly smooth. If the mixture is too thick, you can add some milk.
- Add liquid ingredients to the butter, integrate well. Finally add the baking powder.
- Pour the mixture into the prepared mold. Bake for 50-60 minutes, until golden brown and a toothpick inserted in the center comes out clean.
NOTES: You can serve with powdered sugar as a dessert or plain or with some fruit. If your corn is not too sweet, it will serve as a accompaniment to stew or chili, or as you would normally use say a northern cornbread.
SOURCE: Sweet Cannela
This recipe turned out a pretty darn good rye bread, which proved acceptable for sandwiches, toast, and French toast.
This photo is a bit misleading as my loaf was not as high. I plan to adjust the yeast next time, as these flours don’t have nearly the gluten of wheat, so they need a good deal more.
But the taste was excellent I thought, and like most bread recipes, they come together quickly and require little bother.
So do try if you are trying to reduce your carbohydrate intake.
- 1 c warm water
- 3 tbsp olive oil
- 1 egg
- 2/3 c vital wheat gluten
- 1 c rye bread
- 1/2 c oat bran or wheat bran
- 3 tsp yeast
- 2 pkts sugar substitute (your preference or 2 tsp)
- 1 tsp molasses
- 1 tsp salt
- 1 tsp vanilla
- 1 tsp baking powder
- Place all the dry ingredients together in a mixer bowl with dough hook attachment
- Add all the liquid together and whisk until incorporated.
- Add the liquid to the dry and mix.
- Continue to mix until the dough starts to pull from the sides. (adjust water or more flour as needed to reach this point, but the dough should be sticky).
- Shut off the mixer and cover with a towel and leave for 30 minutes.
- Beat on high for 5 minutes to “knead” the dough
- Turn into oiled bowl and cover with oiled plastic wrap and towels and keep in warm place. (if it’s cold in your neck of the woods, turn on the oven and let rise to 100° then shut off. You can then place the bowl in the oven.
- Let rise for an hour or more until doubled in size.
- Oil or grease a bread pan. Deflate dough just enough to shape and place in the bread pan. Cover again with the plastic wrap and towels and return to a warm place until dough has risen over the edges into a loaf-size.
- Preheat the oven to 400°.
- Place loaf in and bake for about 25 minutes until nicely brown and hollow sounding when tapped.
- Cool for about 30 minutes in the pan and then run a knife around the edges and slip out onto a rack for complete cooling.
- Wrap in plastic wrap, foil, and then into a plastic sealed bag for storage in the fridge. It will keep fine, and stay moist. Don’t skip on the triple wrapping.
SERVES: 1 loaf
NOTES: The molasses and vanilla serve to cut down the “gluten” taste. You might try any other flavors that you think are better.
SOURCE: The ingredients are largely come from Splendid Low-Carbing, but the methodology is mine.
I am an unabashed lover of donuts.
The gooier the better.
That doesn’t translate well when you are trying to cut carbs and sugar.
This recipe works.
It may absorb a bit more oil that you might like, but other than that, the donuts are light and tasty.
I changed things up a bit because I can’t be bothered with fussy details.
That does not affect the taste, so be fussy if you must.
- 1/2 cup coconut flour
- 1/4 cup granulated sugar substitute (since the amount is fairly small, you can use stevia, or any granulated that you like, or combo)
- 2 tsp baking powder
- 2 Tbsp vanilla protein powder
- 1/4 tsp xanthan gum
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/4 tsp nutmeg
- 2 eggs
- 1/2 cup sparkling cider (non-alcoholic)
- 1 Tbsp butter, melted
- 4 Tbsp butter, melted
- 1/4 cup granulated sugar substitute
- 1.5 tsp ground cinnamon
- Whisk the dry ingredients.
- Mix the wet ingredients.
- Combine and when well mixed, let sit for 2 minutes.
- Using an ice cream scoop, you should get about 8 balls. Flatten until they are about 1 inch thick.
- Fill a cast iron skillet about a bit more than 1/2 inch in depth of oil of your choice. Heat to 350°.
- Add two at a time the donuts, watching carefully and flipping when they are browned.
- Remove to a cooling rack lined with paper toweling and cool.
- Melt 4 tbsp of butter in a bowl and mix the sugar with the cinnamon.
- Dredge each donut in the butter and then in the sugar mixture.
- Let sit until the butter has cooled and congealed.
SERVES: 8 donuts
NOTES: I left out making the donut holes because unless you have an actual donut maker, it’s laborious. You may do it of course. You might also think of chopping up some apple fairly finely to add in this, and or adding chopped nuts to the sugar, cinnamon mixture.
SOURCE: Adapted from I Breathe I’m Hungry