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.

Keto Baked French Toast

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” !!

Get your copy here in my shop! I currently have hard copies OR e-book downloadable versions.

Print Recipe
Keto Baked French Toast
Take french toast to a new level with this keto breakfast cake you fry up like bread! The crispy outside gives it a taste like doughnts!
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Instructions
  1. Preheat oven to 350F.
  2. Prepare your 8 inch cast iron skillet OR pie plate/pan by greasing AND lining with parchment paper.
  3. In a medium bowl whisk all of the breakfast cake ingredients and pour into prepared pan.
  4. Bake 15 minutes for skillet or 10 minutes for pie pan. You want it golden brown and toothpick tested clean in the middle.
  5. Cut into 4 pieces or 6 pieces.
  6. Whisk dip ingredients in medium bowl in beginning. Pour out onto a dinner plate.
  7. Preheat a skillet over medium heat.
  8. Melt 1 tbsp butter in skillet.
  9. Being gentle, dip 1 piece into the dip mixture and fry in an 2 min each side as you would french toast.
  10. Serve with butter and keto maple syrup.
  11. Leftovers can be re-heated in the toaster.

scotch pancake muffin with butter and maple syrup

Low Carb Scotch Pancake Muffins

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!

Print Recipe
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.
scotch pancake muffin with butter and keto syrup
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
scotch pancake muffin with butter and keto syrup
Instructions
  1. Preheat oven to 350F. Grease or line a 12 cup muffin pan.
  2. Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
  3. Add remaining ingredients and whisk well until smooth.
  4. Let it sit 5-8 minutes to thicken.
  5. Scoop into a prepared muffin pan. Bake 25-30 minutes. Toothpick tested done. Will be golden brown, not dark. If it is turning too dark too fast, tent with foil last half of baking time.
  6. Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.

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 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!

Tap photo to PIN to PINTEREST
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 Cranberry Orange Scones

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.

Tap photo to PIN to PINTEREST

Get set up on wordpress with your own site to share your stories, recipes or more! Click HERE to get started!


Keto Vanilla Raspberry Chaffle

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.


Keto Chocolate Chip Chaffle

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!

Keto Chocolate Chip Chaffle

1 egg
3 Tbsp monkfruit/or erithrytol
1/4 tsp maple extract
1 tsp vanilla
1/2 c mozzarella
1 tbsp coconut flour
2 tbsp choc chips.

Warm up waffleiron to medium heat.

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
.
.
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!!

.


Keto Cinnamon Swirl Mini Bagels

Bagels are usually super dense and sometimes hard to chew! Well these are a cross between a bagel in chewiness and a donut in softness…..and shape😊

Investing in a doughnut pan is worth it since you can also make Cinnamon sugar donuts OR Chocolate covered donuts with it too!

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!!

Per mini bagel:

13g fat

8g protein

2.9g carb

1.7g fiber


Low Carb Biscuits & Gravy

If you are from the Midwest, or the South, you grew up with biscuits and gravy!

Now the gravy that I prefer is a sausage gravy, even though you CAN use ground beef, I don’t like it that way.

Make the biscuits 1st, then start the gravy once you get them in the oven.

This recipe is for 1 to 2 servings and can easily be doubled with successful 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!

Low Carb Biscuits & Gravy

1 batch 5 Ingredient Keto Biscuits

1/2 lb breakfast sausage

3/4 cup heavy cream

1/4 c water

1/4 tsp xanthan gum

Brown and crumble meat in a skillet.

Whisk in heavy cream and water.

Bring to a simmer.

Whisk in xanthan gum.

Simmer until thickened.

Serve over my 5 ingredient low carb biscuits!