Living Low Carb – One Minute Muffin

In my search for low carb breads to satisfy that need for bready goodness, I came across this One Minute Muffin recipe on  Healthy Living How To.
The author, Vanessa Romero states that this she didn’t invent the recipe and that there are many variations that can be found on message boards in the low carb community.  I have seen several like this, but this one is my favorite.

I also add a teaspoon of nutritional yeast, which basically adds zero carbs to the recipe and I like the flavor and addition of B vitamins.  Using the nutritional ingredients on the products I had at home, I came up with a net carb of 2.4g.  This is excellent for keeping in my carb target.  I used a 4 inch ramekin and it makes a hamburger sized bun like the one pictured above.  It was almost too much bread after not eating any bread for the past month and a half.  It is great toasted to eat with my fried eggs and bacon. Yum!

Click the links or photo to get the recipe and check Vanessa’s site for more healthy living ideas.

Living Low Carb – Satisfying my sweet tooth with Chocolate Brownie Mug cakes

Eating low carb does not mean giving up foods that satisfy my sweet cravings.   I know eating low carb should help curb those carb cravings but I love a bit of something sweet occasionally.   One of my go to desserts is this recipe for Chocolate Brownie Mug cake that I found on Pinterest.  The recipe is from a website titled ibreatheimhungry.com        I love the name!

I have found many wonderful recipes on Pinterest pinned from this website and the Chocolate Brownie Mug Cake below is one of my absolute favorites.  The standard recipe makes two mug cakes.  I tend to double the recipe so I can have emergency sweet tooth treats on hand and it allows me to share with my family.   These cakes are meant to be eaten warm.  It does make a big difference in taste to me if they have been refrigerated, they seem a little dry.   I heat the ones I have leftover a bit in the microwave before eating.  Yum!  I do not add the chopped chocolate to mine but I do use the pecans and add whipped topping which is surprisingly low carb – 1 carb per 2 tbsp.

The recipe indicates using a granulated sugar substitute.  I have tried several different low carb  sweeteners.  I have used Swerve ( I use the granular for the brownies), a stevia extract, and Monk fruit.  I like the monk fruit blend the best and I have adjusted the amount used to less than the recipe calls for because it was a bit too sweet.  I have found that with sweet low carb recipes it is a matter of personal taste and what type of sugar substitute I use that determines the amount of sweetener.

Let’s get started:  Almond flour, coconut flour, sugar substitute, salt, unsweetened cocoa powder and baking powder and chopped pecans in one bowl.  Eggs, melted butter, and vanilla in another. So quick and easy. (This picture is my doubled recipe)

IMG_6350

 

Brownie Batter

Doubled recipe batter divided between four dishes. Ready to pop into the microwave.

Chocolate Brownie Mug Cake after cooking in microwave for 1minute and 15 seconds. I cook two bowls at at time.

Now to enjoy:

Chocolate brownie mug cake heaven.

Sometimes I like drizzling  Stevia chocolate syrup on the whipped topping to make it seem like a  really decadent chocolate treat.  I found it on Amazon. Click image for more information.

 

 
Warm and comforting, this is the quickest way to low carb brownie bliss there is!  (I whole heatily agree)
Serves: 2 servings
Ingredients
  • 2 Tbsp butter
  • 3 Tbsp almond flour
  • 1 tsp coconut flour
  • 1½ Tbsp granulated sugar substitute
  • ¼ tsp vanilla
  • pinch of salt
  • 1 egg
  • 1 Tbsp unsweetened cocoa powder
  • ½ tsp baking powder
  • 1 square Lindt 90% chocolate, chopped
  • 2 Tbsp pecans, chopped (optional)
 
Instructions
  1. Melt the butter in a small microwave safe bowl (about 30 seconds in microwave). Add the remaining ingredients and stir until combined. Pour batter into 2 small greased mugs or ramekins. Microwave for 1 minute. (add another 30 seconds if necessary). Serve with whipped cream or sugar free vanilla ice cream.
 
Notes
Approximate nutrition info per mug: 230 calories, 23g fat, 3g net carbs, 6g protein

 

Let me know what you think.
Enjoy!
Melyna
Albert Phineas Drache

Living Low Carb – Coffee and cheese danish for breakfast? You bet!

On my quest for low carb recipes, I am always drawn to the sweets.  I admit that I have a sweet tooth.  I have found that if I can satisfy it with something low carb it helps me from cheating.  I found a recipe for Low Carb  Cheese Danish on Pinterest.  It is on a website called Up Late Anyway (love the name!) This recipe is similar to the Fathead Pizza dough that I blogged about on Friday.  It uses mozzarella cheese in the dough but this one is definitely sweet.  I had the ingredients on hand although not exactly like the author of the recipe suggests. (I soon found out that this is very important)

You can find the recipe and instructions here:  Cheese Danish

So, I gathered my ingredients:

OLYMPUS DIGITAL CAMERA

Ingredients for low carb danish

 

Next is measuring and mixing the dough.  I whisked together the almond flour, coconut flour and baking powder in a bowl until well mixed.  Then in a separate bowl, I melted the butter then added the vanilla and sweetener to it and mixed well. (I used  4 tablespoons Monk fruit blend by Health Garden) I placed the shredded mozzarella in another bowl and melted it in the microwave per instruction.

low carb danish

 

I then beat the egg and mixed all of the ingredients together and mixed with a spatula.  My dough was too wet and a bit stringy, so I added about one half tablespoon almond flour to the parchment I was rolling it on and on top of dough.  I placed another sheet of parchment on top of the dough and rolled it out.

low carb danish dough before rolling

OLYMPUS DIGITAL CAMERA

low carb danish rolled out

It was a bit thin and not very pliable.  It wanted to stick to the parchment.  I used a very thin spatula to lift the edges to fold into the center per instruction.  As you can see, it does not look like soft pliable dough.

OLYMPUS DIGITAL CAMERA

Folded corners – kind of.

The author states this in the comments section in response to the stringy, sticky texture:

This has happened to me before a couple of times the first of which is when using pre shredded cheese that is 1 carb per 28 gram (1/4 cup) serving. It should be <1 g carb per serving on the label. What happens I think is there are extra starches added to the cheese to keep it from clumping which accounts for the extra carbs there and it messes with the recipe. The other possibility is that it just wasn’t hot enough and needed to be reheated. If it was sticky and straggly though I’m guessing it was the cheese. The other thing I find that makes it much easier to melt is using a shredded cheese that is a regular shred. Finely shredded cheese doesn’t work out well. The only other thing I can think if is measurements and so I’ll add that I use a regular tablespoon measuring spoon to measure out the flours and always a level scoop. 

I should have read those comments first. 😉

I prepared the cream cheese filling and placed a small cookie scoop amount of filling in the center of each square.  (I had some filling left over).  I flattened it slightly and baked it for about 13 minutes. For the filling I used a Stevia/Maltodextrin blend from Central Market (Local grocery) Here is a similar one on Amazon

Low carb danish with filling

I checked it a 10 minutes as the author suggested as it can burn easily.  Mine did get a little brown on the bottom but I liked the crispness in contrast with the soft cream cheese filling.

Here is the results before frosting.

Finished product before frosting.

Finished product before frosting.

I made the frosting and piped it on the Danish pastries.  (I used a powdered Swerve sweetener for the frosting) I used my husband and son as my non low carb eating taste testers.   It passed the test and I had a request for more  in the future.  I will buy the exact ingredients and give it another go the next time we have a sweet tooth. 🙂

OLYMPUS DIGITAL CAMERA

Ta Da

Melyna

Albert Phineas Drache

 

Looking for low carb treats: Cinnamon Cream Cheese Squares.

I recently ran a series of posts about my health and what I did to address my concerns.

Since then I have been eating  low carb.  I have not added grains back into my diet. This keeps breads, pasta and rice off the menu.  I adore pasta but I have found Zucchini noodles cover this craving just fine.  I also found a  “bread” recipe that allows me to have a sandwich or hamburger with the family.  I am still tweaking the recipe.  I will let you know when Iget it the way I want.

One thing I had not re-introduced was sweets of any kind.  I searched the web and came across a site called Fluffy Chix Cook.

Cream Cheese

Cinnamon Cream Cheese Squares

http://fluffychixcook.blogspot.com/2014/05/cinnamon-cream-cheese-squares-low-carb.html

From the Fluffy Chix blog:

Cinnamon Cream Cheese Squares

by Leeann Mullen Teagno

Cut the Wheat, Ditch the Sugar

Ingredients

Crust

  • 2 C almond flour
  • 2 T coconut flour
  • 3 T sweetener (I used Swerve)
  • 6 T butter, slightly softened
  • 6 egg whites, whipped until stiff (about 5 minutes)
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. xanthan gum

Filling

  • 12 oz. cream cheese (1 ½ bricks), at room temperature
  • 3/4 C sweetener (I used Swerve)
  • 2 tsp. vanilla extract

Topping

  • 1 tsp. ground cinnamon and 1/3 C sweetener (I used Swerve), mixed together
  • 3 T melted butter

 

Directions

  1. Preheat oven to 375 degrees and grease an 8×8 or 9×9 square cake pan.
  2. In a large bowl, whisk together crust ingredients almond flour, coconut flour, sweetener, salt, baking powder and xanthan gum until evenly mixed.
  3. Cut in butter by adding it in small chunks and using a pastry cutter to make a fine, crumbly meal out of it. There will be small chunks of butter remaining, but no large chunks should be visible.
  4. Fold in egg whites by hand. You will lose much of the volume from the egg whites, but fold slowly and carefully. The resulting batter should be evenly mixed and somewhat fluffy in texture.
  5. Place half the crust dough into the center of the greased baking dish and use a spatula to carefully and evenly distribute it throughout the bottom of the dish.
  6. Par-bake the bottom crust for 10 minutes or until it begins to slightly firm up. While you wait, prepare your filling.
  7. To prepare the filling, combine room temperature cream cheese with sweetener and vanilla extract. Stir or whisk well until it is all combined and smooth.
  8. Remove the par-baked crust from the oven and allow to cool for about five minutes.
  9. Spread the cream cheese mixture evenly over the top of the par-baked crust.
  10. Carefully spread the remaining crust mixture over the top of the cream cheese layer. To avoid mixing the cream cheese in with the top crust layer, I recommend applying the top crust in small dollops all over and then smoothing them together as opposed to doing one large dollop in the middle of the dish. This will prevent the cheese from mixing into the top crust.
  11. Smooth the top crust and sprinkle it evenly with all of the cinnamon and sweetener mixture.
  12. Carefully pour the melted butter over the top, taking care to drizzle it all over so that it doesn’t all settle in one place.
  13. Bake the dish on the middle rack for 30-40 minutes or until the top is deep golden brown and caramelized and firm to the touch.
  14. Allow to cool for at least 20 minutes before slicing, or let sit over night. The squares are delicious warm or at room temperature.
  15. Slice into 12 squares and enjoy.

Nutritional Information

Squares contain 3g net carbs per serving (1/12th of recipe).