Low carb sweet foods.

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
Cuisine: western
Keyword: GAPS, keto, low carb, SCD
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
Cuisine: western
Keyword: GAPS, keto, low carb, SCD
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.
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