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?
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 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!
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:
Not only are these luscious brownies super fudgy but they come together in 1 bowl!!
You CANNOT skip the step of warming up the eggs, or making sure they are room temperature. If you do not, you will get clumpy batter and possibly scrambled eggs!!
Store them in the fridge and if you want MORE chocolate, top with a fudge icing!
Low Carb Fudge Brownies
Not only will you want to eat them all, they come together quickly in 1 bowl! The carb count depends on what chocolate chips you use. The recipe by itsself WITHOUT CHOCOLATE CHIPS is as follows for 1/12 of the recipe: 1.3 g carb/0.7g fiber/1.7g protein/ 11.2g fat
Whisk unsweetened almond milk, cocoa and monkfruit ina medium saucepan on medium heat. Bring to a simmer while whisking. Add vanilla and sugar free chocolate chips if using. Heat on low until chocolate chips have dissolved. About 3 minutes.
Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.
I used to visit the Italian bakery in the city when I travelled there often for work!
The biscotti and cannoli were my go to treats there!!
I can now imagine I am there again with this fantastic version of the carby cannoli’s I used to enjoy!!
Perfect topped with additional whipped cream and chocolate shavings for presentation!
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 Cannoli Pie
1 cup ricotta cheese
11 oz cream cheese; softened
1 1/2 Tbsp vanilla extract
1/2 cup confectioners erithrytol/swerve
1/2 tsp stevia drops
1 Tbsp gelatin
2/3 cup heavy cream; whipped with 8 drops liquid stevia
1 cup sugar free chocolate chips
1 cup almond flour
5 Tbsp monkfruit or granulated erithrytol
1/8 tsp stevia powder
1/8 tsp maple extract
3 Tbsp butter; softened
Preheat oven to 350F.
Make the crust 1st so it can cool while you make the filling.
In a large bowl throw all of the crust ingredients in and mix with a fork. Keep working in the butter by pressing and stirring with the fork until it is all moistened. Press into an ungreased 9 inch pie pan. Bake for 15 minutes until golden brown. Set aside to cool.
Now make the filling.
Start by whipping the heavy cream with the stevia drops. Set aside. Now with a mixer, whip the ricotta cheese and cream cheese together until smooth. Add in the vanilla, confectioners erithrytol and stevia drops.
Whip together well. Lightly sprinkle the gelatin over the mixture while mixing to prevent clumps.
Now mix in the whipped cream last until smooth. Stir in the chocolate chips.
Spread into cooled crust and let sit overnight in the fridge! This really makes a difference in flavor and texture, do not skip this waiting process!!
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