Categories
Breakfast Uncategorized

Fluffy Pancakes

Ingredients:

Batter
  • 6 tbsp heavy-whipping cream
  • 6 tbsp butter, melted
  • 6 eggs
  • 3 tsp baking powder
  • 1/3-1/2 cups coconut flour
Maple Syrup
  • 1 cup water
  • 2 tbsp butter
  • 1 cup erythritol
  • 1 tsp mapleine
  • 1 tsp xanthan gum

Instructions:

In a mixing bowl, mix together melted butter, heavy whipping cream, and eggs. Add baking powder and 1/3 cup coconut flour and mix until combined. For a thicker pancake, add more coconut flour, up to 1/2 cup total. Spray non-stick pan with PAM. Fry pancakes on medium high-heat flipping when golden brown. Make silver-dollar sized pancakes for easy flipping. To make the syrup, heat water, butter, mapleine, and erythritol in a medium saucepan. When erythritol is dissolved, whisk in xanthan gum. Syrup will thicken as it cools. Drizzle syrup over pancakes. If desired, top pancakes with berries or sugar free whipped cream.

Nutrition Estimate
Makes 12 silver dollar pancakes
Amount per pancake
Calories 157
Total Fat 13.9g
Net Carbohydrates 2.6g
Protein 4.2g
Disclaimer: Nutrition is approximate.
Categories
Breakfast

Chocolate Orange Breakfast Bars

Ingredients:

  • 1 cup flax meal
  • 2/3 cup almond flour
  • 1 package Sweet Logic/Primal Noms Orange Almond Mug Cake mix (Use code MOOSE10 for 10% off order)
  • 1/2 cup and 3 tbsp erythritol
  • 1 eggs
  • 1 cup coconut oil
  • 1 tsp vanilla extract
  • 3 tbsp grated orange peel
  • 1 cup sugar-free dark chocolate chips (Bake Believe)
  • 1/4 cup butter

Instructions:

Preheat oven to 350°F. Grease a 9x13in baking pan. Combine dry ingredients in mixing bowl. Mix in egg melted coconut oil, 2 tbsp orange peel, and vanilla. Mix until thoroughly combined. Press dough into prepared pan. Bake for 45-60 minutes. The surface of the bars should be golden brown, and a toothpick inserted in the center should come out clean. Let cool completely before coating with chocolate ganache. To make ganache, melt butter and chocolate chips in a saucepan over low heat stirring constantly or in a microwave stirring every fifteen seconds. When melted and glossy, spread chocolate over the cookie bars. Mix remaining orange peel and erythritol together, and sprinkle over cookie bars.

Nutrition Estimate
Servings: 18
Amount per serving
Calories 237
Total Fat 23.2g
Net Carbohydrates 1.2g
Protein 3.5g
Disclaimer: Nutrition is approximate
Categories
Breakfast Lunch

Fried Egg Cheese-wich (Egg Fast Friendly)

Ingredients

  • 2 eggs
  • 1 tbsp mayonnaise
  • 2 tsp mustard
  • 2 slices cheddar cheese
  • Oil or butter for frying
  • Salt and pepper to taste.

Instructions:

In medium non-stick frying pan, crack two eggs in a couple tablespoons of hot oil or butter. Use a fork to break the yolks before flipping and frying the other side of the eggs. Salt and pepper each side and remove from pan. Fry too slices of cheese until the edges are golden brown. Flip and cook for 10 more seconds. Remove from pan. Cheese should be firm and flexible when hot, but will crisp up as it cools. Spread mayonnaise and mustard on cheese crisps. Sandwich the warm fried eggs between the two cheese crisps and serve.

Nutrition Facts
Servings: 1
Amount per serving
Calories 448
Total Fat 37.7g
Net Carbohydrates 1.6g
Protein 25.5g
*Disclaimer: Nutrition is approximate.
Categories
Breakfast Dessert

Chocolate Cherry Bars

Ingredients:

  • 1 cup flax meal
  • 1 cup almond flour
  • 1 box sugar-free black cherry jello (0.3 oz box)
  • 1/2 cup sugar substitute
  • 1 tsp baking powder
  • 2 eggs
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup sugar-free dark chocolate chips (Bake Believe)

Instructions:

Preheat oven to 350°F. Grease a 9x13in baking pan. Combine dry ingredients in mixing bowl. Mix in eggs, melted coconut oil, vanilla extract, and almond extract. Add chocolate chips, or save for melting into a chocolate drizzle. Mix until thoroughly combined. Press dough into prepared pan. Bake for 15-20 minutes. The edges of the bars should be lighty golden, and a toothpick inserted in the center should come out clean. Let cool before cutting into bars, and drizzling with melted chocolate chips.

Nutrition Facts
Servings: 26
Amount per serving
Calories 85
Total Fat 8g
Total Carbohydrate 0.5g
Protein 2g
Disclaimer: Nutrition is approximate.
Categories
Breakfast Dessert

Cranberry Orange Bars

Ingredients:

  • 3/4 cup coconut flour
  • 1 cup Erythritol
  • 1 package sugar-free instant vanilla pudding mix (1 oz)
  • 1 tsp baking powder
  • 1/2 cup melted butter
  • 1 tsp vanilla extract
  • 3 eggs
  • Grated orange peel, from one orange
  • 1 cup fresh cranberries

Instructions:

Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Melt butter and pour into dry ingredients. Mix in vanilla extract, orange peel, and eggs. Once combined, stir in fresh cranberries. Press cookie dough into prepared pan and bake for 30 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars.

Nutrition Facts
Servings: 18
Amount per serving
Calories 67
Total Fat 3.1g
Net Carbohydrates 4.5g
Protein 2.9g
Disclaimer: Nutrition is approximate.