We like to keep the amount of carbs that we eat low as that makes us all feel better. It helps with staying focused and it also helps with having a good amount of energy to get through the day. I'll share some of my favourites below.
The other day I asked on Facebook what the people's biggest problem was to eating healthy. I got a lot of comments. Many were about the amount of carbohydrates or grain containing foods they ate. So I promised one of the ladies, Patty, to write a post and share it and tag her in my post on Facebook about it. So this is for Patty. I hope you enjoy the recipes. I have more, but I figured 2 would be a good starting point.
Peanut butter muffins
Low carb / keto friendly muffins made with almond flour, peanut butter. Flavourings are vanilla and banana extract
Prep Time15 mins
Cook Time25 mins
Servings: 12
Equipment
- Oven
- kitchen machine or blender
- Muffin tin, metal or silicone, plus liners if using metal
Ingredients
- 250 grams almond flour = 2 1/2 cups or 8.8 oz
- 1 1/2 tsp baking powder
- 65 grams surkin, pyure, erythritol, or similar keto sweetener = 1/2 cup or 2.25 oz
- 125 ml smooth peanut butter = 1/2 cup or 4.2 oz
- 180 ml whole milk = 3/4 cup or 6.3 oz
- 3 large eggs
- 1 tsp banana extract
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 100 grams dark chocolate chips = 1/3 cup or 4 oz, optional, but very tasty
Instructions
- Preheat the oven to 165C / 325 F / gas mark 3
- Prepare your muffin tins.
- Mix the dry ingredients (almond flour, erythritol, baking powder and salt) together
- Blend the wet ingredients (milk, eggs, peanut butter, banana extract and vanilla extract) together
- Add the dry ingredients to the wet ingredients in the blender or kitchen machine.
- Add the chocolate chips by hand.
- Put the batter in the muffin tin(s).
- Cook in the oven for about 25 minutes. Check after 20 minutes whether they are golden brown. It may take up to 30 minutes.
- Remove, let cool and enjoy!
Notes
- For GAPS substitute the sweetener with honey or other GAPS / SCD legal sweetener.
Pecan scones
These scones are made with almond flour and erythritol, they also contain a little bit of maple extract. They are yum. My kids love them.
Prep Time15 mins
Cook Time25 mins
Servings: 8
Equipment
- Oven
- bowl
- baking tray with silicone liner or baking paper
Ingredients
- 200 grams almond flour = 2 cups / 7 oz
- 50 grams surkin, pyure, erythritol, or similar keto sweetener = 1/4 cup / 1.7 oz
- 65 grams chopped pecan nuts = 1/2 cup / 2.3 oz
- 1/4 tsp salt
- 2 tsp baking powder
- 1 large egg
- 115 grams butter, melted = 1/2 cup / 8 tbsp / 4 oz
- 2 tbsp double cream = heavy cream in US
- 1 tsp maple extract
Topping
- 75 grams erythritol = 1/3 cup / 2 1/2 oz
- 2 tbsp double cream = heavy cream in US
- 1 tsp maple extract
Instructions
- Preheat the oven to 165 C / 325 F / Gas mark 3
- Mix the dry ingredients (almond flour, erythritol, pecan nuts, baking powder and salt) together
- Mix the wet ingredients (egg, butter, double cream and maple extract) together
- Add the dry ingredients to the wet ingredients and knead until you have a nice dough.
- Roll the dough out into a circle. Either cut it into pizza wedges or use your scone cutter and cut out the standard scone shapes, whichever you prefer. You should be able to get 8 out of the dough.
- Bake for about 20 to 25 minutes, start checking after 20 minutes whether they are done.
- Remove from the oven and let them cool down before icing them.
Topping
- Mix the ingredients of the topping together and ice your scones once they have cooled down a little. Let it set for a while if you have the patience, otherwise just eat them. Enjoy!
Notes
- For GAPS substitute the sweetener with honey or other GAPS / SCD legal sweetener.