I love baking with coconut flour🥞🍰 . It is an easy way to stay low carb AND gluten free easily! . Coconut is made from 100% dehydrated coconut meat, and it contains no additional ingredients. . It is an excellent source of minerals such as copper, magnesium, manganese, and selenium.
Magnesium plays numerous vital roles in the body, especially in muscles! . Additionally, copper and selenium are essential minerals that, among other functions, have a primary role in the immune system!
The fiber found in this flour helped reduce triglycerides and the ratio of non-HDL to HDL cholesterol! Get the benefits like oatmeal but LOW CARB! . Here are 11 Low Carb Coconut flour recipes to get you started!
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!
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Low Carb Raspberry Muffins
Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
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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Low Carb Whisked Pancakes
Whisk up these pancakes quickly in the morning without the need for cream cheese OR your blender!
In a large bowl, whisk all of the dry ingredients, Set aside.
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.
Pour the wet mixture in the middle of the dry mixture. Whisk until only a few lumps remain. Let it sit 5 minutes.
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.
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.
A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.
These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bite🤣
Now this recipe is ultra versatile as you can swap out extracts and swap out additions!
It is important to follow the steps as they are meant to be the way they are so you achieve the same results.
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!
Here is a picture after mixing and letting it rest 10 minutes.
Here is a picture after patting into shape and working in the cranberries.
Here it is after cutting.
Here they are on the pan.
I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.
Low Carb Cranberry Orange Scones
1/2 cup coconut flour
1/2 cup almond flour(plus extra for dusting)
1/4 tsp salt
1/8 tsp powdered stevia
2 tsp baking powder
3 Tbsp keto brown sugar
2 Tbsp monkfruit or erithrytol granulated sweetener
2 Lg eggs
1/2 cup heavy cream
2 tsp vanilla extract
3 tsp orange extract
1 cup frozen cranberries
1/2 cup butter; melted and cooled
*Optional: 1 egg whisked for brushing on
Drizzle Topping:
1/2 cup confectioners erithrytol
1/2 tsp vanilla
2 Tbsp heavy cream
5 tsp water
Preheat oven to 350F.
Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.
Mix dry ingredients into wet ingredients.
NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.
Pat out into a flat round approximately 10 inches wide. Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.
Brush tops with whisked egg and sprinkle with additional monkfruit.
Bake 30 min until almost firm and golden brown.
Whisk drizzle ingredients in a small bowl.
Once scones have cooled, drizzle with topping!
Keep in airtight container up to 5 days. Lasts longer in the fridge.
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Now you can whip up a pancake breakfast quickly and have extras for the week!
That is IF you have leftovers😊
You can easily double this recipe to make a 9×13 pan and freeze some also!
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!
I love raspberries!! This hits the spot with a warm mug of unsweetened vanilla almond milk💓
This recipe is also great drizzled with my “drizzle glaze” and is perfect for 1 or 2 servings!
I received a wafflemaker as a gift! It is one that has the shape of a popular treat called a Stroopwafel from the Dutch. It makes thin and crispy waffles with shallow pockets!
In this case it lends itsself well to this yummy creation!
The berries are so perfect with the crispy chaffle, you will want to double this recipe!! I can see them being perfect with some hot tea or cappuccino in the morning❤
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!
Keto Vanilla Raspberry Chaffle
1 Tbsp butter; melted & cooled
1 oz cream cheese
2 Tbsp coconut flour
1 Tbsp monkfruit /or granulated sweetener
1 tsp vanilla
1/4 tsp baking powder
1 large egg
6 frozen raspberries
Optional glaze:
1 tsp powdered erithrytol
1/4 tsp lemon extract
1/4 tsp heavy whipping cream
Put all in a blender. Scrape sides. Blend again. Add in berries. Pulse 2 times.
Brush waffleiron with coconut oil or butter. Pour into wafflemaker middle and spread to edges.
If a small wafflemaker like DASH, pour half in.
Can top with whipped cream, or drizzle with glaze.
To make glaze, whisk all in small bowl. Drizzle over warm waffles.
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!
1/2 cup sugar free chocolate chips, or 80% cacao chips (can also chop up an 80% or darker bar)
Preheat oven to 350F.
In a small bowl whisk together baking mix, monkfruit, stevia, xanthan gum, baking soda, and salt. Set aside.
In a mixing bowl beat butter and cream cheese until whipped well. Then add in eggs, molasses and vanilla.
Mix well. Now add heavy cream. Mix well.
While mixing, slowly add in dry mixture from the beginning in 3 parts. Add 1/3, mix, 2nd third, mix, last third, mix. Add in chocolate chips last.
Place tablespoon amounts 2 inches apart on a baking sheet. Bake 14 to 16 minutes. Let them cool for 2 minutes on the pan before transferring to a baking rack. Store in the fridge.
Makes 18 cookies at 2.3 net carb each.
……..
41.4g carb for the WHOLE BATCH
This figure IS NOT including the chocolate chips you choose. You must do the figures accordingly in comparison to your package.
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!
Now I am totally a wafflehead so when I heard of chaffles it was an easy sell!
So far I have only done savory ones, but this one is so good it had to have a post dedicated to it!! Even the kids loved it and I am planning on making more and making ice cream sandwiches😍
Now it might sound like an odd recipe, but roll with it, it will work!
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!
Whisk egg. Add everything to the bowl EXCEPT coconut flour & chocolate chips.
Whisk. Then add coconut flour.
Whisk well. Fold in chocolate chips.
Makes 3 waffles
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Swerve brown sugar OR Sukrin Gold can stand in for monkfruit and maple extract. Its cheaper to get the extract and granulated sweetener though!
The one in the main picture has fresh whipped cream sweetened with stevia. Then I froze it for 15 minutes!! So wonderful this way! Or cut into strips and dunk in some unsweetened almond milk!!
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!
Keto Cinnamon Swirl Mini Bagels
1/4 cup coconut oil, melted and cooled
5 large eggs
1/4 cup coconut flour
1/4 cup Bobs red mill whey protein powder
1/2 tsp salt
1 tsp baking powder
1 tsp xanthan gum
Cinnamon swirl ingredients:
2 tsp ground cinnamon
1 tsp liquid stevia
1 tsp heavy cream
2 tsp water
Preheat oven to 375F . Whisk oil and eggs together. Add rest of ingredients and whisk well until smooth. Put into a WELL greased donut pan. Prepare cinnamon swirl in a small bowl. Dot on top of batter and swirl with a knife. Bake 15 minutes.
Cool in pan 5 minutes then remove.
They are best kept in the fridge. Toast it up to warm it up!!
