Categories
Breakfast

Keto Coffee Cake (Microwave/Airfryer)

Ingredients:

Cake
  • 4 TBSP melted butter
  • 4 TBSP sour cream
  • 2 eggs
  • 1/2 cup erythritol
  • 2 TBSP coconut flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
Topping
  • 1/2 cup walnuts, chopped
  • 2 TBSP softened butter
  • 1 TBSP erythritol
  • 1 TBSP coconut flour

Instructions:

Butter a microwave and air-fryer safe baking dish (2 cup capacity). To make the cake batter, in a small mixing bowl, whisk together wet ingredients and erythritol. Stir in dry ingredients and pour batter into prepared baking dish. To make the topping, stir together walnuts, coconut flour, and erythritol. Cut in butter. Sprinkle topping over the cake batter, and gently pat level with the back of a spoon. Microwave cake 4-5 minutes (700 watt), or until tooth pick inserted in center comes out clean. Cook the coffee cake in an air fryer at 350°F to crisp the top of the coffee cake.

Nutrition Facts
Servings: 4
Amount per serving
Calories 363
Total Fat 33.9g
Net Carbohydrate 4.7g
Protein 9.4g
Disclaimer: Nutrition is approximate.
Categories
Breakfast

Keto Mug Pancakes

Ingredients:

  • 1/4 cup melted butter
  • 1 TBSP heavy-whipping cream
  • 1 egg
  • 1/2 tsp maple extract
  • 1/2 tsp baking powder
  • 3 TBSP sugar substitute (Erythritol is recommended)
  • 1 TBSP coconut flour

Instructions:

In a small mixing bowl, stir together 1 TBSP melted butter, heavy-whipping cream, egg, and maple extract using a metal whisk or fork. Add baking powder, sugar substitute, and coconut flour and mix until combined. Butter a microwave safe baking dish (2 cup capacity) or a large mug. Pour batter into prepared dish, and microwave until a toothpick inserted in the center comes out clean, about 2.5 minutes (700 watt microwave.) Serve with remaining butter drizzled over the top. Slice into 2-4 pancakes. Serves 2.

Nutrition Facts
Servings: 2
Amount per serving
Calories 300
Total Fat 29.8g
Net Carbohydrates 3.1g
Protein 4.7g
Disclaimer: Nutrition is approximate.

Categories
Breakfast

Pumpkin Muffin Tops

Ingredients:

  • 1 cup flax meal
  • 1 cup almond flour
  • 1 cup sugar substitute
  • 4 tsp baking powder
  • 3 tsp cinnamon
  • 3 tsp pumpkin spice
  • 1 tsp nutmeg
  • 4 eggs
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract

Instructions:

Preheat oven to 350°F. Prepare a cookie sheet with parchment paper. Combine dry ingredients in mixing bowl. Mix in eggs, pumpkin puree, melted coconut oil, and vanilla extract. Mix until thoroughly combined. Spoon batter into piping bag and dispense onto cookie sheet in spiral shapes. Bake for 15-20 minutes. Check the muffin tops after 15 minutes by flipping one of them over with a metal spatula, they should be slightly browned on the bottom.

Disclaimer: Nutrition is approximate.

Categories
Breakfast

Low-Carb Pumpkin Mug Muffin

Ingredients:

  • 2 TBSP melted butter
  • 2 TBSP heavy whipping cream
  • 3 TBSP pumpkin puree
  • 1 egg
  • 4 TBSP sugar substitute (I use 50/50 Splenda/Erythritol)
  • 2 TBSP coconut flour
  • 1/4th TSP baking powder
  • 1/4th TSP vanilla extract
  • 1/2 TSP pumpkin spice
  • 1/8 TSP nutmeg

Instructions:

Microwave 2 TBSP butter in a microwave safe mug until melted. Add heavy whipping cream, pumpkin puree, vanilla, and egg. Mix together. Add dry ingredients and stir until thoroughly combined. Microwave until a toothpick inserted in the center comes out clean or until the muffin just begins to pull away from the sides of the mug, about 2-5 minutes. (I used a 700 watt microwave. Adjust time for microwaves with a higher wattage).

Disclaimer: Nutrition is approximate. Sugar substitute not calculated.