Low Carb Blueberry Muffins

1/2 cup coconut flour

1/2 tsp baking soda

1 tsp lemon oil (look for anything labeled lemon flavoring or lemon oil in the spices section)

7-8 packets of Stevia in the Raw

1/3 cup coconut oil

6 eggs

3/4 cup blueberries
 

Makes 10 muffins with only 3 net carbs each!

1. Pre-heat oven to 350 degrees.

2. Mix dry ingredients in one bowl. 

3. Mix wet ingredients.

4. Mix together slowly. 

5. Bake for 20 minutes. 

Stats per muffin:

142 calories
6g carbs
3g fiber
3 NET carbs
11g fat
5g protein

Enjoy!

Lemon Poppy Seed Muffins 2.0 (Even Lower Carb and just as good)

1/2 cup coconut flour

1/2 tsp baking soda

Juice of 1 lemon

3 tsp lemon oil (look for anything labeled lemon flavoring or lemon oil in the spices section)

7-8 packets of Stevia in the Raw

1/3 cup coconut oil

2 tbsp poppy seeds

6 eggs
 

Makes 10 muffins with only 2 net carbs each!

1. Pre-heat oven to 350 degrees.

2. Mix dry ingredients in one bowl. 

3. Mix wet ingredients.

4. Mix together slowly. 

5. Bake for 20 minutes. 

Stats per muffin:

149 calories
5g carbs
3g fiber
2 NET carbs
12g fat
6g protein

Enjoy!

Low Carb Peanut Butter Cookies (Paleo, Ketogenic)

Ingredients:

1 cup unsweetened, smooth peanut butter
1 egg
6 packets Stevia
1 tsp Agave
1 tbsp coconut flour
1/2 tsp salt

Pre-heat your oven to 350F. Mix all ingredients together in a large bowl. Grease a pan and put walnut sized balls of the dough onto the pan. Use a fork to press down the top of the balls and create a cross hatched design.

Bake for 12 minutes and cool. Makes about 20 small cookies.

82 calories
3g carbs (2 NET carbs)
1g fiber
6g fat
4g protein
1g sugar

These cookies should be good for anyone on a ketogenic or paleo diet. Enjoy!

Cheddar and Almond Flour Crackers with a Zip (Ketogenic and Low Carb Friendly)

Ingredients:

1 cup shredded cheddar cheese
1 cup almond flour
1/4 tsp cayenne
1/2 tsp salt
1/2 tsp chilli powder
3 tbsp water

Directions:

Pre-heat the over to 350F. Mix together all ingredients, but the water. Then add the water slowly until you can form a ball of dough. Flatten the dough then roll out the dough with a rolling pin between two sheets of parchment paper on an 8 by 11 in pan. You have the right thickness when you have nearly covered the pan with dough. Use a knife to cut them into triangles so that when the chips are cooked you can separate them with minimal crumbling.

Bake for 15 minutes. Check quickly after 10 to ensure they aren't getting burned (corners shouldn't be too brown).

These are a great cracker substitute! I even eat these with cheese frequently (cheese on cheese, can life get any better?). They are also great with salsa or dips!

The best part is that the recipe yields a fair number of chips (should be good for 3-4 servings) so the net carbs per serving is very low. In the entire batch there are 12 net carbs or 3 net carbs per serving for four servings. And they are VERY filling! I eat a serving of these with cheese for a meal and I am STUFFED.

Enjoy!