This recipe is for one serving and is cooked in a coffee mug in the microwave
Ingredients:
4 Tlbs. Coconut flour (I use almond flour)
4 Tlbs. Sugar Alternative (I use sweet n low but only about 3 packets. In P4, I use agave nectar)
2 Tlbs. cocoa powder
1 egg
3 Tlbs. milk
3 Tlbs. oil
Splash of Vanilla extract
1 large coffee mug
Mix all dry ingredients in mug, add egg and blend thoroughly. Add milk, oil and vaniella and mix. Place in 1000 watt microwave for 90 seconds. Do not cover mug. Cake will rise over top - do not be alarmed. Let cool and place on plate. Add a little whipped cream to top or carb wise ice cream.
It is REALLY GOOD! Add a little homemade whipping cream on top and it is to die for.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, June 25, 2010
Friday, May 28, 2010
Lifetime Maintenance Day 2
I made Jen P's pancakes the other day and they were delicious but I couldn't finish them all...and I hate wasting food! lol Then I remembered a recipe I had for low carb pancakes and so I have made them the last two days and they are yummy too! :) They make 2 nice size pancakes. So here's the recipe and nutrition info if anyone is interested.
Low Carb Pancakes
1/2 cup almond flour
1 egg
1/8 cup water
1 tablespoon oil (I used EVOO)
1/2 tablespoon sweetener
Mix all ingredients together and cook as you would any other pancakes. The only difference is that they won't bubble on top like regular pancakes do.
Calories: 192, Fat: 17.9 g, Carbs: 2.3 g, Protein: 5.5 g
Tonight will be tricky...I have a wedding to go to and then a party at a friends house afterwards...and I weigh in tomorrow morning... :)
Hope everyone has a fantastic weekend!! :) Love to you all!
Low Carb Pancakes
1/2 cup almond flour
1 egg
1/8 cup water
1 tablespoon oil (I used EVOO)
1/2 tablespoon sweetener
Mix all ingredients together and cook as you would any other pancakes. The only difference is that they won't bubble on top like regular pancakes do.
Calories: 192, Fat: 17.9 g, Carbs: 2.3 g, Protein: 5.5 g
Tonight will be tricky...I have a wedding to go to and then a party at a friends house afterwards...and I weigh in tomorrow morning... :)
Hope everyone has a fantastic weekend!! :) Love to you all!
Wednesday, May 19, 2010
R3 P4 Day 14
Oh sweet day...I have the day off and the sun is shining...my windows are wide open and I am sipping on my coffee. Birds are chirping and the smell of nuts roasting in the oven. I am making a recipe I found at Mark's Daily Apple, called Sweet & Salty Primal Trail Mix and it smells delish!!! :) Here is the link if you would like to check it out: http://www.marksdailyapple.com/sweet-and-salty-primal-trail-mix/ I will let you all know how it turns out! :) I have a lot planned today, so I better get going...hope everyone has a fabulous day!!
Monday, March 15, 2010
Mixed Berry Muffins Recipe
2 cups almond flour
Sugar substitute equivalent to 2 T sugar
1 t baking powder
1 cup butter melted and cooled slightly
1 cup cream
4 eggs
1 t orange or lemon extract
1 t vanilla extract
1 cup berries of choice
Tip: free the berries first! If you don't the berries shrink and leak juice and that will make soggy muffins with huge holes in them.
Line 2 muffin pans with muffin cups. Preheat oven to 350 degrees.
In a medium bowl, mix together the wet ingredients. In larger bowl, mix the dry ingredients (except berries). Mix only till combined, do not beat. Mix in the berries and divide between muffin cups.
Bake for 20-25 minutes until golden brown and firm to the touch. Leave on cooling rack for 15-20 minutes.
Sugar substitute equivalent to 2 T sugar
1 t baking powder
1 cup butter melted and cooled slightly
1 cup cream
4 eggs
1 t orange or lemon extract
1 t vanilla extract
1 cup berries of choice
Tip: free the berries first! If you don't the berries shrink and leak juice and that will make soggy muffins with huge holes in them.
Line 2 muffin pans with muffin cups. Preheat oven to 350 degrees.
In a medium bowl, mix together the wet ingredients. In larger bowl, mix the dry ingredients (except berries). Mix only till combined, do not beat. Mix in the berries and divide between muffin cups.
Bake for 20-25 minutes until golden brown and firm to the touch. Leave on cooling rack for 15-20 minutes.
Tuesday, February 9, 2010
Delicious Banana Walnut Muffin Recipe
I made these Banana Walnut muffins over the weekend, and they are so good!! Here's the recipe.
BANANA WALNUT MUFFINS
4 ounces almond flour, 1 cup
1/2 cup golden flax meal, 2 ounces
1 teaspoon baking powder
1/8 teaspoon salt
1 ounce walnuts, chopped, 1/4 cup
1 cup granular Splenda or equivalent liquid Splenda
2 tablespoons butter
1 teaspoon banana extract
1/2 teaspoon caramel extract
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water
2 eggs
In a small bowl, stir together the almond flour, flax meal, baking powder, salt, nuts and granular Splenda, if using. In a medium microwave-safe bowl, melt the butter in the microwave. Stir in the liquid Splenda, if using, the extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. You can spray the liners with cooking spray, but they don't seem to stick too much. Bake at 350ยบ 15-20 minutes, until the tops are golden brown. Serve warm or at room temperature. Store in the refrigerator. Serve with butter or Cream Cheese Spread.
Makes 6 servings Can be frozen
BANANA WALNUT MUFFINS
4 ounces almond flour, 1 cup
1/2 cup golden flax meal, 2 ounces
1 teaspoon baking powder
1/8 teaspoon salt
1 ounce walnuts, chopped, 1/4 cup
1 cup granular Splenda or equivalent liquid Splenda
2 tablespoons butter
1 teaspoon banana extract
1/2 teaspoon caramel extract
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water
2 eggs
In a small bowl, stir together the almond flour, flax meal, baking powder, salt, nuts and granular Splenda, if using. In a medium microwave-safe bowl, melt the butter in the microwave. Stir in the liquid Splenda, if using, the extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. You can spray the liners with cooking spray, but they don't seem to stick too much. Bake at 350ยบ 15-20 minutes, until the tops are golden brown. Serve warm or at room temperature. Store in the refrigerator. Serve with butter or Cream Cheese Spread.
Makes 6 servings Can be frozen
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