Skip to comments.One Minute Muffin w/almond flour (Keto-Low-Carb)
Posted on 11/16/2012 6:33:21 PM PST by virgil283
On That Keto Diet and You really Want Something Sweet Like Cake??....Here's How ..
Low carb rocks! I have preached that to soda, potato, pizza addicts for years.
another 10 or 12 minutes and you could have a good old Lard Biscuit.
Thanks! I want to get some more almond flour recipes as I have not cooked with it yet but it is great for low carb cooking. I will try this. I found a cinnamon roll recipe which is low carb. Spray a coffee cup with olive oil. mix one egg, 1.5 scoops of vanilla whey with a pinch of stevia and some cinnamon. Microwave for 45 seconds. dump the roll out of the cup and cut in half. Top with either cream cheese or Greek Yogurt and some powdered stevia and cinnamon.
I am a recent convert to low-carb, never felt better.
a cinnamon roll sounds great !!— I’ll try it ...Thanks
yes. It is the secret to my success. Congrats!
Get Primal: http://www.marksdailyapple.com
Food ping? Please advise. Thank you.
To be honest, I don’t know if there is an official food ping list. However, I do know that carlo3b posts recipes and expresses what appears to be heartfelt concern about both his family and this Republic. So, if there is anyone worthy of a food ping, I figure it is carlo3b. But maybe there is, or should be, a food ping list as well?
Maybe he can correct me, but I though carlo3b is a chef? if he’s not, then I don’t know where I got the idea lol.
Blueberry Almond Muffins
You can use Fresh or Frozen berries, if you are using frozen berries, there is no need to defrost them — in fact, they hold their shape better during cooking if you add them to the mixture while still frozen. You can also add a teaspoon of cinnamon, and/or a touch of nutmeg for an interesting variation. Raspberries are a wonderful substitution as well.. Enjoy! Carlo
2 cups almond flour
3 rounded tablespoons Splenda
1 rounded teaspoon baking powder
4 eggs (room temperature)
1/2 cup butter, melted (Margarine is not recommended)
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
Preheat the oven to 350 degrees F.
Butter and line 12 large muffin pans with muffin tin liners..
In a medium bowl, mix together the wet ingredients. In a larger bowl, mix together the dry ingredients (but not the berries).
Add the wet ingredients to the dry ingredients and mix until just combined (do not beat).
Finally, add the berries and briefly mix again.
Divide the mixture between the 12 muffin pans and bake for 20-25 minutes until risen, golden brown and set in the middle.
Leave in the pans on a cooling rack for 5 minutes, and then loosen carefully with a knife before turning out to cool completely. Makes 12 wonderful muffins.
Per serving (one muffin): 8g carbohydrates; 3g fiber; 7.25g protein; 24.8g fat; 273 calories
Filet Mignon, Blue Cheese, with Bacon
For each serving:]
1 slice bacon
1 Filet Mignon, cut about 2 inches (5 cm) thick
Salt and freshly ground pepper to taste
1/4 cup crumbled blue cheese
1. Fry the bacon in a skillet over high heat until almost crisp.
Drain on paper towels and wrap around the side of the filet Mignon, attaching the ends with a toothpick.
2. Season the filet with salt and pepper and sauté in a little bacon grease until browned on both sides.
3. Transfer to a preheated 450F (230C) oven and roast to an internal temperature of 125F (50C) for medium rare, about 8 to 10 minutes.
Top with the blue cheese and roast until the cheese begins to melt.
Allow to rest at room temperature for 5 minutes before serving.
This recipe compliments of; Cooking in the House Of Carlo
Thanks for the recipe!
This is a recipe that was given to me years ago, and I wish I could remember where, and from whom, so I could credit it properly.. It’s a good one.. Carlo
Almond Flour Apricot and Almond Cream Cake
This recipe is based on a traditional British cake called a Victoria Sandwich Cake. Victoria Sandwich Cake is a plain, or yellow, cake which is baked in two pans and then sandwiched together with whipped cream and strawberry jam. This is my version for low-carbers, which is made with canned apricots instead of jam and ground almonds instead of flour. I challenge any non low-carber to realize that it isn’t a regular cake!
1 cup butter (at room temperature)
2 rounded tablespoons Splenda
5 eggs (at room temperature)
2 cups ground almonds (almond flour)
1 teaspoon baking powder
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup heavy cream
5 apricot halves from a can of apricots in water
Butter and line two 8-inch round baking pans with baking paper. Preheat the oven to 350 degrees F.
Mix the first seven ingredients (plus almond extract, if using) together in a food processor until smooth.
Divide the mixture between the two baking pans, level the tops and bake for about 30 minutes until firm in the center.
Remove from the oven and leave on a cooling rack for five minutes before loosening with a knife and turning out onto the racks. Peel off the baking paper and leave to cool completely.
When cooled, whip the cream until fairly thick and “spreadable.” Drain the apricots and chop into small chunks, then mix them into the whipped cream.
Turn one of the cakes upside down and spread the cream mixture over it (like buttering a piece of bread!) Place the other cake on top of the cream and press lightly to sandwich the cakes together. Serve cut into wedges.
Per serving (one slice): 6.2g carbohydrates; 2.4g fiber; 7.3g protein; 34.7g fat; 355 calories
Thanks! I will definitely give this a try!
Laz, buddy this is a threasd for you!
Oh, joy! My dearest friend has a son who is struggling with his weight. This will be a wonderful dish to share with them.
Copied and pasted. Thank you!
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