This is a way to have cake for breakfast and add in some protein with eggs!
It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.
DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!
If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!
I do love a good pancake and have made them before here in the blender, and here in a bowl and here in a cast iron skillet…….BUT NOT IN A MUFFIN PAN yet!
Here is a light and fluffy pancake muffin that gets baked and then cooled to warm before enjoying! You can double the recipe and make a large batch. Once recipe makes about 12 muffins. Don’t forget to get some of my Keto Maple Syrup to top them with!
Low Carb Scotch Pancake Muffins
Make these up quick and go get something else done as they bake! Don't forget to top with plenty of butter and make up some of my Keto Maple Syrup to go on them!
Approx. 1g carb each. This is general and will vary on your brand of flours used. I use Bobs Red Mill.
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!
Low Carb Raspberry Muffins
Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Have you ever wanted to have cookies for breakfast? Maybe when you were a kid, but now you can have that for breakfast WITHOUT it being a cookie!
These muffins come together quickly and taste very much like a chocolate chip cookie! The use of coconut flour helps keep these nut free but also balances out the ingredients so it has a moist and tender crumb!
They do keep well in the fridge and are even better when warmed up!
Low Carb Chocolate Chip Muffins
Have your muffins AND chocolate together for breakfast or a small snack!
Makes 12 muffins.
Info per muffin:
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!
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
Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
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.
Bake 20-25 minutes until it is set and lightly golden.
Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
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.
Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.