Low Carb Pumpkin Pie Muffins

So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!

It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!

You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!


Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?

It comes together quickly and without much effort in your crockpot!! Perfect for spreading on biscuits, pancakes, waffles, or layered with my No Bake Cheesecake in a dish for a pumpkin delight!

Get your hardcopy or e-book copy of my 2nd cookbook here!

My 2nd Cookbook
Print Recipe
Low Carb Pumpkin Pie Muffins
Taking muffins to a new level when it takes on a moist pie texture BUT still holds together for portion control and transport!
Prep Time 15 min
Cook Time 30 min
Servings
muffins
Ingredients
Topping
Prep Time 15 min
Cook Time 30 min
Servings
muffins
Ingredients
Topping
Instructions
  1. Preheat oven 375F. In large bowl whisk all the dry ingredients. In a small bowl whisk all of the wet ingredients.
  2. Slowly add the wet ingredients to the dry ingredients while whisking. Whisk well then let it sit for 5 minutes to thicken.
  3. Prepare a muffin pan by greasing the tin or placing muffin cups in it.
  4. Bake 30 minutes until centers are set and toothpick test comes out clean.
  5. If you desire a LESS moist muffin , cook an additional 5-10 minutes but watch so they do not burn as this may occur if baked too long.
  6. Let the muffins cool for 10 minutes. Put monkfruit sweetener and cinnamon in a small shallow bowl.
  7. Dip the tops of the muffins in the melted butter, let excess drip, then dip in monkfruit/cinnamon topping in bowl.
  8. Store in the fridge up to 5 days.

Low Carb Crepes

I have not really had many crepes before in my life. Pancakes, yes, but crepes, no. So when my husband asked for some I had to figure out a low carb version that would work, and this one does!

I had strawberries with mine, but you could easily go with a different berry! Berries are low in carbs and high in fiber so they are a perfect fit for a low carb lifestyle!

Print Recipe
Low Carb Crepes
Enjoy crepes again with this quick recipe that comes together easy in your blender! Use cream cheese in place of mascarpone if you cannot find mascarpone. Makes 2 to 3 large crepes @ 1g net carbs each. Add in berries, I used 1/2 cup fresh strawberries at 6g net carbs. Blackberries are less, blueberries are more.
Course Breakfast
Cuisine French
Prep Time 5 min
Cook Time 3 min
Servings
crepe
Ingredients
Course Breakfast
Cuisine French
Prep Time 5 min
Cook Time 3 min
Servings
crepe
Ingredients
Instructions
  1. Preheat a griddle skillet on medium heat. Add all ingredients in order to a blender.
  2. Blend until very smooth.
  3. Brush oil onto warmed skillet. Tilt the skillet at a side angle and pour 1/4 cup batter in a swirl pattern while swirling the skillet until all covered.
  4. Wait until the edges dry then carefully with a scraper/spatula work it under the crepe to the center.
  5. Move spatula around to loosen the whole crepe then carefully flip over.
  6. Cook an additional minute to set the other side.
  7. Put onto a plate and fill with berries and top with Keto Maple Syrup. Top with sugar free whipped cream for ultimate enjoyment!

Low Carb Raspberry Muffins

I love any type of muffin and raspberry is one of my favorite kinds! You can of course use blueberries or blackberries as well! This recipe makes about 16-18 muffins. I use silicone liners, or paper liners. I also fill my muffin wells 1/2 to 3/4 full.

What is YOUR type of favorite muffin? Leave a comment below!

Print Recipe
Low Carb Raspberry Muffins
Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350F
  2. In a large bowl, whisk together almond flour, monkfruit and baking powder.
  3. Whisk in eggs, cream, lemon extract, vanilla extract, and stevia.
  4. Once incorporated, slowly mix in melted butter or coconut oil.
  5. Gently fold in berries. Do not stir too much or berries will break down.
  6. Scoop into muffin tins, 1/2 to 3/4 full.
  7. Bake 20 - 25 minutes until toothpick tested clean.
  8. Cool 10 minutes in the pan before enjoying!
  9. Carbs vary per berry used, but this one is 1.5g net carb per muffin when it makes 16.

Low Carb Maple Donuts

You know those donuts you can get at the local bakery that are slathered with the maple icing…….yes, these are what I used as my memory to re-create them into low carb!

It is so close to the real thing that my kids went crazy over them!

First you need to make sure you have some Keto Maple Syrup either made with my recipe HERE, or purchased. AND you also need to make sure you have some Keto Brown Sugar made up with my recipe HERE, or purchased.

You will also need a donut pan, silicone preferred for easy removal from the pan! Non stick may not release in one piece once baked!

Using maple extract will give you the closest possible flavor to what I have created. If you sub maple syrup for the maple extract it may add too much moisture and result in runny glaze and too moist donuts. Following the recipe as stated is how you will get the results I did!

Print Recipe
Low Carb Maple Donuts
Now you can enjoy maple glazed donuts again with this re-creation of a carby favorite! The donuts turn out moist and the glaze is perfectly set and keeps up to 5 days! This recipe makes 6 donuts. 1 donut = 8g carb // 4.2g fiber // 3.8g NET carbs --- 6g protein // 23g fat
Prep Time 30 min
Cook Time 25 min
Passive Time 25 min
Servings
donuts
Ingredients
Prep Time 30 min
Cook Time 25 min
Passive Time 25 min
Servings
donuts
Ingredients
Instructions
  1. Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
  2. In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
  3. In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
  4. While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
  5. Now put all of the batter into a piping bag, or use the corner end of a gallon ziploc bag. Pipe batter evenly into each donut well in your pan. Smack pan on the counter to release any bubbles in batter and to make it even.
  6. Bake 20-25 minutes until it is set and lightly golden.
  7. Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
  8. In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
  9. In a quick motion, drizzle glaze over each donut. It works best to follow the golden circle on the donut so you cover it as evenly as possible. You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long. If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
  10. Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.
Recipe Notes


Low Carb Whisked Pancakes

I have another pancake recipe called Keto Blender Pancake Recipe , but it uses cream cheese and the blender, which usually is not a problem, but I wanted to re-create the pancakes that mix in a bowl!

Spring is approaching and it has gotten me thinking of recipes I can have on hand for camping season!

This recipe works out well for any mix and pour situation! Another nice thing about these is that the texture is improved with the mixing of the flours in the base 🙂

They also re-heat well in a toaster!

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Print Recipe
Low Carb Whisked Pancakes
Whisk up these pancakes quickly in the morning without the need for cream cheese OR your blender!
Course Breakfast
Cuisine Country Style
Prep Time 10 min
Cook Time 30-40 min
Servings
people
Ingredients
Course Breakfast
Cuisine Country Style
Prep Time 10 min
Cook Time 30-40 min
Servings
people
Ingredients
Instructions
  1. Preheat a cast iron griddle over medium heat.
  2. In a large bowl, whisk all of the dry ingredients, Set aside.
  3. In a small bowl combine the apple cider vinegar and unsweetened almond milk. Let sit while you mix the stevia, eggs, vanilla in a large bowl. Now whisk in the unsweetened almond milk/ACV combination.
  4. Pour the wet mixture in the middle of the dry mixture. Whisk until only a few lumps remain. Let it sit 5 minutes.
  5. Pour onto hot skillet that has been greased with a little butter or oil in 1/4 cup amounts. Let it cook until the sides round out and it lifts up a bit. Ease the turner under it and in one swoop flip it. Let it cook an additional 4-5 minutes until it is set in the middle and springs back when gently pressed.
  6. Store under a cloth towel as you cook the rest. Will keep up to 5 days in the fridge. Warm up in a toaster or oven.

Low Carb Chicken Parmesan

Usually Chicken Parmesan is coated in wheat crumbs and covered in sauce that is loaded with sugar!! Not anymore! Now you have a tasty option that is not only low carb but will become a family favorite they will request over and over!

The crispy coating makes for super tasty leftovers, especially if you take leftovers to work the next day 🙂

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

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Print Recipe
Low Carb Chicken Parmesan
Serve up this quick dinner on a weeknight as the only hands on time is a little frying in the pan! There is even a sauce that is made in the pan without sugar!
Course Main Dish
Cuisine Italian
Prep Time 20 MIN
Cook Time 20 MIN
Servings
people
Ingredients
Chicken Breading
Marinara Sauce
Topping for baking
Course Main Dish
Cuisine Italian
Prep Time 20 MIN
Cook Time 20 MIN
Servings
people
Ingredients
Chicken Breading
Marinara Sauce
Topping for baking
Instructions
Chicken Cutlets
  1. Preheat oven to 450F.
  2. Slice chicken breasts lengthwise. In a small bowl whisk eggs, garlic powder, parsley, salt and pepper.
  3. Add to a shallow bowl. Allow chicken cutlets to sit in the egg mixture, rotating to coat. Allow to sit 15 minutes covered.
Chicken Breading
  1. In a shallow bowl mix together the pork rinds, almond flour, parmesan, garlic powder and onion powder.
  2. Dip chicken in crumb mixture one at a time after letting the egg wash drip away a bit before covering in the breading.
  3. Flip and press lightly to coat the other side. Place the chicken cutlets on a baking sheet. Let them sit for 5 minutes while you heat up the frying oil in an oven proof skillet. The oil will be at the correct temperature when the end of a wooden spoon forms bubbles when placed in the oil.
  4. Fry each cutlet for 5 minutes on each side with the oil at a medium temperature. Remove from the skillet once they are all fried. Remove oil from the pan and wipe clean.
Marinara Sauce
  1. Dump all sauce ingredients in the skillet and simmer for 10 minutes to meld the flavors.
Assembling the dish
  1. Now with the marinara sauce in the oven proof skillet, put the chicken cutlets in the sauce.
  2. Spoon the sauce over the cutlets so they are covered. Mix all of the topping ingredients together in a small bowl then sprinkle over each cutlet in the skillet.
  3. Place the skillet in the oven for 15 to 20 minutes until bubbly and cheese is melted.
Recipe Notes

If you do not have an ovenproof skillet, put the cutlets in a 9x13 pan and cover with sauce, then cheese, proceed with baking the cutlets as described.


Low Carb Pork Loin Chops

I normally do not choose to make pork chops because they are finicky and tend to be dried out if you do not watch them carefully!

Not when you coat them and bake them on a rack! The rack allows for the heat to get around the entire pork chop and not sit and get soggy!

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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Print Recipe
Low Carb Pork Loin Chops
Make juicy pork chops that you will fall in love with when you bake them in this manner! I use my rimmed baking sheet, a.k.a. jelly roll pan, and my cookie cooling rack in this recipe.
Prep Time 20
Cook Time 25
Servings
Ingredients
Prep Time 20
Cook Time 25
Servings
Ingredients
Instructions
  1. Preheat oven to 350F
  2. Prepare your rimmed baking sheet with a cooling rack and set aside.
  3. Dry pork chops with a paper towel on both sides. Put all dry ingredients into a large Ziploc bag, set aside.
  4. Put eggs into a shallow bowl. Set up an assembly line. Chops, egg, then coating mixture.
  5. Take each pork chop one by one and dip in egg, then drop in coating bag, shake, then place onto the prepared baking pan laying flat.
  6. Continue until all are coated. Make sure they are not touching one another in the pan to ensure even cooking.
  7. Bake at 350F for 25 to 28 minutes. Let the shops rest for at least 8 minutes to ensure juiciness.
  8. Store leftovers in a sealed container. Reheat in a covered skillet for 8 minutes.
Recipe Notes

Make sure you get fine ground almond flour and NOT almond meal.


Low Carb Chocolate Chip Cookies

You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version! SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies!
When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie.
Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.

Tap photo to PIN to PINTEREST

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Print Recipe
Low Carb Chocolate Chip Cookies
You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version! . SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies! . When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie. . Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.
Prep Time 10 minutes
Cook Time 16 minutes
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 16 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat your oven to 350F.
  2. Place shortening and egg in a food processor. *See below for instructions without a food processor. Process 3 to 4 pulses. Scrape sides.
  3. Add monkfruit/erithrytol, stevia, and extracts. Pulse 3 to 4 times. Scrape Sides.
  4. Add flours, baking soda and salt. Pulse 3 to 4 times. Scrape sides again.
  5. Pulse 3 to 4 more times. Remove blade and remove container. With a wooden spoon stir in the chocolate chips.
  6. Scoop out batter with a cookie scoop or tablespoon. Form into balls. Then with slightly damp hands, press flat to about 1/4 inch.
  7. The cookies will not spread much so get them the size you are wanting. 12 should fit on a standard cookie sheet, 3 deep, 4 wide.
  8. Bake at 350F for 15 to 18 minutes.
  9. Cool on pan for 5 minutes before removing to a cooling rack. Store in an airtight container or zip bag up to 6 days on the counter.
Recipe Notes

If you do not have a food processor, cream the shortening and sweeteners together first. Then add egg. Then add flours. Mix well. Now stir in the chips. All other instructions still apply.

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