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!
Print Recipe
Low Carb Chocolate Chip Muffins
Have your muffins AND chocolate together for breakfast or a small snack!
Makes 12 muffins.
Info per muffin:
0.6g carb
0.2g fiber
2g protein
6.7g fat
My memories of Chinese take out usually involve fried rice! As a kid I would always get the chicken, my brother and Dad the beef, my Mom would get the pork. It wasn’t until I was older that I appreciated more flavors other than chicken!
My husband is a big pork fan so I made this skillet meal happen! It pays off to get the meat well seasoned and sauced before adding everythibg else! If you do not have fish sauce, consider purchasing some here as even though it’s only 1/4 tsp, it really adds the “restaurant secret ingredient” that tops off the flavors well!!
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 Pork Fried “Rice”
For the meat step:
1 Tbsp sesame seed oil
1 lb ground pork
2 Tbsp soy sauce
1 tsp onion powder
1/2 tsp garlic powder
1 tsp worchestershire sauce
1/4 tsp fish sauce
2 tsp monkfruit sweetener, or erithrytol comparative
2 cloves garlic, minced
For the veggie step:
2 cloves garlic, minced
1 celery stalk, diced fine
1/2 bag coleslaw mix
1 Tbsp sesame seed oil
For the egg step:
1 tbsp sesame oil
3 eggs; beaten
1 tsp soy sauce
Plus
1 bag of Green Giant Riced Cauliflower, steamed or stir fried till tender,approx 5 min
In a large skillet, cast iron preferred, on medium high heat start to brown and crumble the meat with the sesame seed oil. While its cooking, add and work in the other ingredients including salt and pepper. Once cooked, remove from skillet and set aside.
In the same skillet, add the sesame oil from the veggie step. Stir in the minced garlic then throw in the veggies. Stir fry veggies till the carrots are al dente as they are the firmest veggie in the slaw mix. Top off with a pinch of black pepper.
Now stir the meat back into the skillet mixing well.
Push it all to one side and add in oil from egg step, followed by the whisked eggs and soy sauce. Keep it in that side of the skillet gently scrambling them in the pan. Once the eggs are all cooked, stir everything together, mixing well.
Take the skillet off of the heat and stir the prepared cauli-rice into it.
I am all about the treats, if you cannot tell, and making them keto makes me feel like I have accomplished something huge!!
In this case, yes, I did!!
The chaffle part uses cream cheese and is super light which goes perfect with the heavy filling!!
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 Whoopie Chaffle
1 large egg
1 oz cream cheese, softened
1/2 tsp vanilla
1 Tbsp monkfruit or erithrytol
1 1/2 tsp cocoa powder
1/4 tsp baking powder
—–
Filling:
3 oz cream cheese
2 Tbsp heavy cream
12 to 15 drops liquid stevia
1/2 tsp vanilla
Whisk the egg and cream cheese 1st till smooth, then add other ingredients. Whisk well.
Pour into a preheated waffleiron on medium for about 6 to 8 minutes.
You want them to be a little floppy, cool completely and they will stiffen up.
For the filling, mix all with a hand mixer until smooth. Spread between 2 whoopie chaffles. Put in fridge for 10 to 15 min to solidify better.
Store in fridge up to 7 days in a sealed bag or container.
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
.
.
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!!
Here is a quick, one bowl, no mixer required cookie recipe that is nut free, gluten free, and sugar free!!
They turn out super moist and chewy and would be a great base for many different additions! Think…..nuts, cacao nibs, dried fruit….😋
They are very unique but definitely curb the cookie cravings quickly!
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!
Chewy Low Carb Chocolate Chip Cookies
2 large eggs
1/2 stick unsalted butter; softened
1/3 c erithrytol
1/4 tsp stevia
1 tsp vanilla
1/3 c + 3 Tbsp coconut flour
1 Tbsp unflavored grass fed gelatin
1/2 tsp baking soda
Pinch salt
1/2 c sugar free Chocolate chips
Preheat oven to 350F
Line your baking sheet with parchment or a silpat.
In a medium bowl, whisk eggs till frothy.
Add vanilla extract, sweeteners and butter. Whisk well.
Add flour gelatin, baking soda, salt. Mix well till dough forms.
>>Who misses a quick chocolate milk after going low carb?<<
I sure do! Now you could make some with my Keto Chocolate Syrup and stir it in, or use this powder in a shaker bottle or blender.
Here I combine cocoa powder, monkfruit, stevia, & Bob’s Red Mill whey powder in the blender!
Reminds me of the chocolate drink mix as a kid with the rabbit!🐰
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 Chocolate Quik Mix
1/3 c erithrytol
1/2 tsp stevia powder
1/4 tsp salt
1/2 cup cocoa powder
1/2 cup Bobs Red Mill Whey Powder, plain
Blend all dry ingredients well in blender. Store in a small jar.
I have always been a pizza lover! I remember ordering a hand tossed meat lovers from Dominos every Friday in my 20s.
I have since gone gluten free then keto, so that’s out. Plus its healthier to make your own! I love the fathead pizza dough recipe, but found myself without the famous gluten free flours of coconut and almond.
This is flour free, nut free and virtually sauce free! Comes together quick and can be doubled to feed 3 to 4. The recipe as is feeds 1 to 2. I ended up cutting it into little squares and topping my salad with it!
Lets make some pizza, quick!!
Quick Keto Personal Pizza
2 cups shredded mozzerella, divided
1/4 cup parmesean cheese, fresh shredded is recommended
2 eggs
1/4 tsp baking powder
1/4 tsp garlic powder
1/4 tsp Italian seasoning (or pinch of each: oregano,basil,marjarom)
Preheat oven to 400°.
Mix 1 cup shredded mozzerella with parmesean, eggs and dry ingredients.
Spread out onto parchment lined pizza pan.
Bake at 400° for 12 minutes.
Add 1 tbsp sauce or pureed sun dried tomato paste, then 1/2 cup cheese, then meat and veggies, plus remaining 1/2 cup mozzarella.
I love banana cream pie! These remind me of that but in an icing kind of way!
This is not only good to ice some keto cupcakes with, but use a cookie scoop and make these gems!
I sprinkled a bit of cacao nibs on top😋
Start off with your mixer and whisk beater, and a softened block of cream cheese and softened block of butter. I found some unsalted Kerrygold butter on sale, so I just added 1/2tsp himalayan salt.
Make sure they are softened. Cream together then add 2 tsp vanilla and 1 tsp banana extract! Sweeten with 4 to 5 TBSP powdered swerve. Whip well till you get this…..
Then you can either use a cookie scoop and scoop onto a wax paper lined pan…..or just dollop with a tablespoon.
I also have silicone pans that I scoop into for portion control!
I had some cacao nibs so I sprinkled some on top!
Cacao nibs are 1 net carb per Tbsp, just for reference! They are the cocoa bean that has been dried and cracked. Loads of good for you antioxidants.
1 tsp other extract (I used Frontier Banana Extract. Mint, almond, or maple would be good. Use additional vanilla if you want.)
Soften cream cheese and butter. Add to mixer with a whisk attachment. Whip till creamed together. Add in sweetener and extracts. Whip more. Dollop onto lined pan or pushed into silicone shaped tray. Freeze. Remove and store in freezer or fridge up to 2 wks.