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
More

5 Minute Flax Bread (Microwave)

Ingredients:

  • 4 eggs
  • 1 cup flax meal
  • 1 TBSP apple cider vinegar
  • 2 TBSP melted butter
  • 1 TBSP baking powder

Instructions:

Add all ingredients to a food processor and blend until well mixed, alternatively mix very well with a whisk. Pour in greased loaf pan. Microwave for 5 minutes (in 700watt microwave) or until toothpick inserted in center comes out clean.

Disclaimer: Nutrition is approximate.
Categories
Dessert

Paleo Vegan Pumpkin Cookies (Microwave)

Ingredients:

  • 4 TBSP natural sugar substitute (Stevia, Splenda Naturals)
  • 3 TBSP coconut flour
  • 4 TBSP pumpkin puree
  • 1/2 tsp  pumpkin spice
  • 1/4 tsp nutmeg
  • 1/4 tsp vanilla extract

Instructions:

Combine the ingredients using a pastry cutter or fork. Using small cookie scoop, shape into 1 1/2 inch balls and place on a parchment lined microwave-safe plate  Flatten cookies with palm of hand or using a fork in a criss-cross pattern. Microwave until firm, about 2-5mins (in my 700watt microwave). Cookies should be relatively soft in texture.

Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation.
Categories
Dessert

Keto Tea Party Cookies and Biscotti (Microwave)

Pumpkin Leaf Cookies

Ingredients:

  • 3 TBSP coconut flour
  • 4 TBSP sugar substitute (I use 50/50 Splenda/Erythritol)
  • 1 TBSP softened butter
  • 1 egg
  • 2 TBSP pumpkin puree
  • 1/4 tsp vanilla
  • 1/4 tsp pumpkin spice
  • 1/8 tsp nutmeg

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Fill cookie press with dough. Dispense dough from cookie press onto a parchment covered microwave plate. Alternatively, if you don’t have a cookie press, use a small cookie scoop then flatten the cookies with a fork. Cook in microwave for 3-5 minutes, checking halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Check cookies halfway through. Cookies will appear muffin-like in texture when hot, but get more firm as they cool.

Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation.

Anise Flower Cookies

Ingredients:

  • 3 TBSP coconut flour
  • 4 TBSP sugar substitute
  • 3 TBSP softened butter
  • 1 egg
  • 1/2 tsp anise extract 

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Fill cookie press with dough. Dispense dough from cookie press onto a parchment covered microwave plate. Alternatively, if you don’t have a cookie press, use a small cookie scoop then flatten the cookies with a fork. Cook in microwave for 2-4 minutes, checking cookies halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage) Cookies will appear muffin-like in texture when hot, but become more firm as they cool. 

Disclaimer: Nutrition is approximate. Sugar substitute and anise extract not included in calculation.

White Chocolate Lemon Biscotti

Ingredients:

  • 4 TBSP coconut flour
  • 3 TBSP sugar substitute 
  • 3 TBSP softened butter 
  • 1 egg
  • 2 TBSP lemon juice
  • 1/4 cup sugar-free white chocolate chips

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Form dough with hands into an oval, about an inch thick. Your dough ball should slightly resemble a small French Bread loaf. Slice the dough into quarter-inch pieces at a slight angle, placing each piece on a parchment covered microwave-safe plate. Cook in microwave for 3-5 minutes, carefully flipping the biscotti halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Biscotti will feel a little soft at first, but becomes crunchy after it has cooled completely. In a small microwave-safe bowl, melt 1/4 cup sugar-free white chocolate chips in microwave. Using the bottom of a small spoon, spread the white chocolate over the face of the cooked biscotti, let cool completely before serving.

Disclaimer: Nutrition is approximate. Sugar substitute and white-chocolate topping not included in calculation.

Almond Poppyseed Biscotti 

Ingredients:

  • 3 TBSP coconut flour
  • 3 TBSP sugar substitute
  • 3 TBSP softened butter
  • 1 egg
  • 1/2 tsp poppy seeds
  • 1/4 tsp almond extract

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Form dough with hands into an oval, about an inch thick. Your dough ball should slightly resemble a small French Bread loaf. Slice the dough into quarter-inch pieces at a slight angle, placing each piece on a parchment covered microwave-safe plate. Cook in microwave for 2-4 minutes, carefully flipping the biscotti halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Biscotti will feel a little soft at first, but becomes crunchy after it has cooled completely.

Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation.

 

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.