GLUTEN FREE PALEO PUMPKIN PROTEIN MUFFINS

5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides.


Not a day goes by that I don’t add Vital Proteins collagen into my diet, one way or another. I’ll let you in on a little (actually massive, huge, and radical) secret: a great way to boost your morning with some protein power, is by adding a couple scoops of collagen to your morning oatmeal, smoothies, chia pudding, and of course… these perfect little muffins! Yum! And just a few notes: collagen is pretty much tasteless, so you won’t get any funky flavors going on. Just smooth and beautiful pumpkin spice.



And did I mention how easy it is to make these mini muffs?! Literally, everything goes into the food processor and is puréed. Then it’s into the oven to puff up these little beauties. And side note: I’m a huge fan of topping these muffins off with a scoop of coconut yogurt and a drizzle of nut butter…. not necessary, only highly suggested


So, what have been your favorite things to bake this fall season? Is it muffins? Scones? Or some kind of yummy bread? I know I have loved making all of the above! And can’t wait to keep pouring more pumpkin recipes onto the blog… I only have one more month to do so!!.

Well, I hope you enjoy! One more note before I go. These mini muffs are the perfect fuel for pre and post morning workouts, packing in lunch boxes, and for days on the road. But, if you need to store them for future munchings, feel free to toss them in a ziploc and store in the freezer!

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Cook Time 20 minutes
 Prep Time 5 minutes
 Servings          24

INGREDIENTS

1/2 cup pumpkin puree

1/2 cup almond butter smooth and creamy

1/4 cup almond flour

1 medium banana

1 large egg

2 tablespoons collagen peptides Vital Proteins brand

2 tablespoons maple syrup

2 tablespoons coconut flour

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon sea salt

INSTRUCTIONS

Preheat oven to 375F. Generously grease a 24 mini muffin pan with coconut oil or avocado oil.

In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth.

Using a small ice-cream scoop, fill the mini muffin pan, until the batter comes up almost all the way to the top. Bake on 375F for 20 minutes until golden.

source:https://paleoglutenfree.com/recipes/gluten-free-paleo-pumpkin-protein-muffins/

Nutrition Facts Gluten Free Paleo Pumpkin Protein Muffins Amount Per Serving Calories 71Calories from Fat 45 % Daily Value* Total Fat 5g8% Saturated Fat 1g5% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.1g Cholesterol 8mg3% Sodium 86mg4% Potassium 33mg1% Total Carbohydrates 5g2% Dietary Fiber 2g8% Sugars 2g Protein 3g6% Vitamin A15% Vitamin C1% Calcium2% Iron3% * Percent Daily Values are based on a 2000 calorie diet.

Zucchini Pizza Bites

Zucchini snacks have come a long way since raw slices were dipped in ranch dressing and these little mini zucchini pizzas are just as much fun to make as they are to eat! Got a picky eater? Watch them gobble up these saucy, cheesy, grab and go snacks!

Zucchini contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. Zucchini can rightfully be called a superfood because it also contains antioxidant and anti-inflammatory phytonutrients.

It can be noodled, zoodled, grated or lazagna’d but my favorite is to turn them into pizza snacks!

Zucchini is a summer squash grows in abundance and it is so versatile, healthy and flavorful! Not only is zucchini crazy easy to grow, but it’s also easy to preserve or freeze to enjoy year-round.

This zucchini pizza recipe is a hit with everyone in the family and is a snap to put together. Whether it’s a sleepover or the big game, make these zucchini pizza slices any time!



How To Make Zucchini Pizza Bites
Zucchini pizzas can be made ahead and placed in the fridge until your guests arrive.  When they arrive, simply pop the pan in the oven and enjoy! But don’t forget, this zucchini pizza bites recipe is so versatile, it can also be dressed up for a more upscale presentation!

Going to an open house? A dinner party? Grown up game night with the neighbors? Just add just a few flourishes of basil or red pepper flakes, or a sprinkle of crumbled feta cheese and any crowd will come back for more!

Feel free to use a store-bought low carb pizza sauce or a tomato sauce that you can season with extra garlic or oregano. Zucchini bite pizza slice toppings can be pepperoni, Canadian bacon, crumbled bacon, ground beef or sausage, bell peppers, tomatoes, mushrooms, onions, olives, or even little wedges of pineapple.

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Mozzarella is the standard go-to when it comes to pizza because of its creamy, mild flavor and its ability to hold everything together. But these zucchini bites scream for home chefs to get creative and try other kinds of cheese like provolone, cheddar or parmesan to take your Zucchini Pizza Bites to the next level!
How Long To Cook Zucchini Pizza Bites
Zucchini cooks up FAST, making it these zucchini pizza bites the perfect quick snack or appetizer. It only takes about 5 minutes in the oven to cook the zucchini!

I always turn the oven to broil for an additional 5 minutes or so. This helps the cheese become golden, ooey gooey, and bubbly. YUM!
Zucchini Pizza Bites are one of our favorite snacks! These delicious pizza bites are topped with our favorite toppings and plenty of cheese for the perfect low carb pizza fix!



Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 145 kcal
Ingredients
2 large zucchini
1/2 cup low carb pizza or tomato sauce
1 teaspoon oregano
2 cups mozzarella cheese
1/4 cup parmesan cheese
pizza toppings as desired

Instructions
Preheat oven to 450°F. Line a baking pan with foil and set aside.

Slice Zucchini 1/4" thick and arrange on prepared baking sheet.

Top zucchini slices with pizza sauce, oregano, cheese and your favorite pizza toppings.

Bake 5min or until zucchini is tender. Broil 5min or until cheese is bubbly and melted.
source:https://easylowcarb.com/zucchini-pizza-bites/

Nutrition Facts

Zucchini Pizza Bites

Amount Per Serving

Calories 145Calories from Fat 81

% Daily Value*

Total Fat 9g14%

Saturated Fat 5g25%

Cholesterol 32mg11%

Sodium 413mg17%

Potassium 266mg8%

Total Carbohydrates 4g1%

Dietary Fiber 1g4%

Sugars 2g

Protein 10g20%

Vitamin A10.1%

Vitamin C15.9%

Calcium25.6%

Iron4.3%

* Percent Daily Values are based on a 2000 calorie diet.

LOW CARB STRAWBERRY MOUSSE RECIPE

Low Carb Strawberry Mousse Recipe – Easy Keto Desserts with just 4 ingredients – a simple strawberry fluff dessert.

LOW CARB STRAWBERRY MOUSSE
This low carb strawberry mousse is such an easy keto dessert that’s a super sweet treat all year around. Best of all, you only need 4 ingredients – all of which you probably have right now in your kitchen…

To make the dessert, you’ll only need cream, cream cheese, strawberries and stevia, or your sweetener of choice.

Then, it’s simply a matter of whisking the cream until thick and then whisking in the other ingredients until you have a pale pink berry mousse.

You can choose to beat in all of the berries or beat in some and fold in the others for a mix of textures.



Include as little or much berries as you’d like, depending on how many carbs you’d like the mousse to be.

For the cream use heavy, whipping, double or any other cream which you can whip up to stiff white peaks.

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LOW CARB STRAWBERRY MOUSSE RECIPE

1 Cup Heavy Whipping Cream
1 Cup Cream Cheese
1 – 2 Tablespoons Stevia
1 Cup Strawberries
Beat the cream until thickened.
Beat in the cream cheese and stevia.
Chop the strawberries and whisk or fold into the mousse until fully incorporated.
Refrigerate for a few hours to thicken.
Top with more chopped berries, serve and enjoy.

This is such an easy keto dessert that satisfies sweet cravings and helps you stay on plan. It tastes like a sweet berry cheesecake, yet without the crust – or carbs.



INGREDIENTS
1 Cup Heavy Whipping Cream
1 Cup Cream Cheese
1 – 2 Tablespoons Stevia
1 Cup Strawberries
INSTRUCTIONS
Beat the cream until thickened.
Beat in the cream cheese and stevia.
Chop the strawberries and whisk or fold into the mousse until fully incorporated.
Refrigerate for a few hours to thicken.
Top with more chopped berries, serve and enjoy.
source:https://www.easyketoliving.com/low-carb-strawberry-mousse-recipe/

My BEST Recipes >> Sugar free spong cake ★★★★★ 999 Reviews:

This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier.

This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it



You’ll Need:

Flour AP- 1 1/2 cups. Can use Low Carb Carbalose flour alternative.
Baking Powder- 2 teaspoons.
Butter- 6 tablespoons softened to room temperature.
Milk or cream- 1/4 cup.
Eggs- 3 beaten.
Sugar alternative- equivalent to 3/4 cup of sugar granular works best.
Vanilla Extract- 1 1/2 teaspoons.
Salt -Pinch.

please support us by pining this post and shearing it with your friends.After i lost my official pinterest page which was so special because of your all Participations, i decided not to give up and start over,

How to Make:

Preheat your oven to 325 and prep your pan for nonstick. I like to use parchment paper unless I am making a bundt or springform style cake. Your oven rack should be set in the center of the oven as well.
In a small saucepan, warm your butter on low to medium heat. Once it begins to melt, stir in the milk. Do not allow this to burn or bubble. Once the butter has completely melted you can remove this from the heat and allow to cool.
Sift together your flour and baking powder in a mixing bowl.
Add your eggs to the sifted ingredients in the mixing bowl and beat on low. Then add the sugar alternative and continue to mix for an additional two minutes.
Add the vanilla extract to the mixing bowl and then the salt and continue to mix for another minute.
When the saucepan has cooled to room temperature you can add that to the mixing bowl and mix for another minute. We want this blended but, without over mixing.
Pour the batter into your prepped pan. Bake for 18-20 minutes or until a toothpick comes out clean.
Allow this cake to cool before serving.




Thank you for coming to my blog and enjoyed to try to make this food at home, good luck

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Low Carb / Keto Recipe: Cheesecake Muffins

Just thought I’d break from my normal only posting once a week that’s going on lately & post how to make the cheesecake muffins I made the other day.  It’s not necessarily a unique recipe because cheesecake has so few ingredients in general.  Here’s how to make them:



INGREDIENTS

16 ounces Philadelphia cream cheese
4 tablespoons butter
2 large eggs
1 teaspoon vanilla extract
1/4 cup Pyure (sweetener is to taste – before my tastebuds changed I used a cup of Swerve; however, I don’t have swerve in the house at the moment so used Pyure

DIRECTIONS

Pre-heat oven to 325 degrees, line muffin cups with liners.  Soften the cream cheese by microwaving about 30-60 seconds, beat cream cheese until smooth.  Beat in the eggs.  Add in the remaining ingredients & beat until smooth.  Pour the mixture as evenly as possible into the lined muffin cups.

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Bake for about 20 minutes.  They are done when the cheesecake is puffing up but they are still kind of wiggly in the center.  Cool to room temperature and then refrigerate at least two hours before serving.  Store in the fridge.
You can change up the flavors by using different extracts or food flavorings.  I just wanted simple when I made these.



Here are the macros using exactly the ingredients I used.  As always be sure to calculate macros for yourself with the ingredients you used because they may vary.

I don’t count the carbs from the Pyure, but if you do, just add 4.1 carbs to each cheesecake muffin

best Keto Lemon Bars

The lemon bar I’ve been making for the past 3 weeks straight. Tastes unreal.Hey all! It’s been a while since I’ve made a keto recipe so delicious I needed to share it  I had a ton of lemons from my boss’s tree at home and went to town making one of the best and easiest desserts I’ve ever had. I’ve tweaked the original recipe a bit over the 4 batches I’ve made and I have to say it’s so hard to go wrong with these bars. Hope you enjoy!

Keto Lemon Bars recipe that is hands down our favorite low carb dessert right now. Made with simple ingredients and packed with delicious lemon flavor. Bonus! They are gluten-free.



Prep Time
10 mins
Cook Time
42 mins
Resting Time
10 mins
Total Time
52 mins
Yield: 24 squares
Calories: 97 cal

Ingredients:

Lemon Bar Crust
2 1/4 cups almond flour
1/4 cup low carb powdered sweetener + more if you want to powder the tops of the lemon bars
1/2 cup butter or coconut oil for dairy-free diet, melted
Lemon Bar Filling
4 whole eggs
3/4 cup erythritol
1/3 cup fresh lemon juice apprx 2 lemons
1/2 teaspoon baking powder
1 Tablespoons coconut flour
Instructions:
Preheat oven to 350 degrees F

Prepare 9×13 pan by greasing with cooking spray or butter.

In a small bowl mix together almond flour and powdered sweetener. Add melted butter and combine with your hands to mix together until it forms into a dough. Push dough into bottom of greased 9×13 pan.

Bake for 15-17 minutes.

Mix eggs, erythritol, lemon juice, baking powder and coconut flour in a blender. Blend for 10 seconds, scrape the sides and blend for 5 more seconds. Pour filling mixture into baked crust.

Bake for 20-25 minutes, or until filling has a crust and bounces back in the center when touched. Sprinkle additional low carb powdered sweetener over bars at this time. Allow lemon bars to cool 10-15 minutes before slicing.



Recipe Notes

Please not that there are 36 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs. We explain this a little more in detail in the above post.

Nutrition Facts:
Amount Per Serving (1 square)
Calories 97Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 2.9g15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 10.75mg4%
Sodium 35mg1%
Potassium 11.8mg0%
Total Carbohydrates 4.7g2%
Dietary Fiber 1.4g6%
Sugars 0.5g
Protein 2.4g5%
Vitamin A2.3%
Vitamin C1.5%
Calcium2.6%
Iron2.2%

* Percent Daily Values are based on a 2000 calorie diet.

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the best No Carb Dessert

Most classic desserts contain carbs, often in the form of added sugar and white flour in cookies, cakes, and tarts. It can be difficult, but not impossible, to come up with creative and tasty no carb desserts. You will need to use sugar substitutes like Splenda or Stevia, and in place of flour you can use almond meal or another nut-based flour. In general, look for dairy-based desserts like cheesecake, as these will be high in protein and low in carbs.




1. No Carb Cheesecake

No Carb Cheesecake is a great choice for low carb dieters, as it consists mostly of cheese and eggs. And no crust!

Cheesecake gets baked in the oven but then must cool for two to three hours in order for it to set and hold its shape. Here are two basic no carb cheesecake recipes for you to try.


Simple No Carb Cheesecake

Net Carb Count: 0 grams
Ingredients:

5 Packages Light Cream Cheese
4 Eggs
2 Tablespoons Lemon Juice
¾ Cups Splenda
Directions:

Combine ingredients in a bowl.
Mix everything together until it is smooth, then bake at 325 degrees Fahrenheit in a greased pie plate for one hour.

Flavored No Carb Cheesecake

Net Carb Count: 0 grams
Ingredients:

8 Ounces Cream Cheese
2 Eggs
3 Ounces Sugar-Free Gelatin Mix of Your Preferred Flavor
Directions:

Combine ingredients in a bowl.
Mix everything together until it is smooth, then bake at 350 degrees Fahrenheit in a greased pie plate for 30-40 minutes.

2. No Carb Pudding

This carb-free pudding has less than one gram of net carbs per serving.

Click to Print Recipe

No Carb Pudding

Net Carb Count: 0 grams

Ingredients:

2 Tablespoons Heavy Whipping Cream
Artificial Sweetener to Taste
1 Teaspoon Vanilla Extract
Directions:

In a small bowl, combine heavy whipping cream with vanilla extract and your favorite artificial sweetener to taste.
Beat with an electric mixer until stiff peaks form.


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3. Sugar-Free Hot Cocoa

This cocoa will warm you up on any cold winter evening. The net carbs in this hot cocoa are virtually nonexistent, at less than half a gram.

Sugar-Free Hot Cocoa

Net Carb Count: < ½ gram
Ingredients:

1 Teaspoon Unsweetened Cocoa Powder
¼ Cup Water
Artificial Sweetener to Taste
Directions:

In a small saucepan, whisk together unsweetened cocoa powder with water until hot.
Sweeten, if desired, with your favorite artificial sweetener.

4. Cheese

Cheese is naturally low carb; one ounce of cheese has less than half a gram of net carbs. Enjoy an ounce or two of nice cheese after dinner for a guilt-free dessert.

5. Low Carb Mousse

This mousse is similar to no carb cheesecake, but has no eggs and thus does not require baking.  Because of the cheeses used in this mousse, there are about four grams of net carbs, so it is not completely carb-free.

Click to Print Recipe

Low Carb Mousse

Net Carb Count: 4 grams
Ingredients:

½ Cup Ricotta or Cottage Cheese
Artificial Sweetener to Taste
Cinnamon to Taste
Nutmeg to Taste
Ginger to Taste
Directions:

Put ricotta or cottage cheese in a blender with some artificial sweetener to taste
Add your favorite combination of cinnamon, nutmeg, and ginger.
Blend until smooth and chill before serving.

It is hard to create a completely carb-free dessert, but the ideas above come quite close, most having less than one gram of net carbs per serving. Remember that dessert does not have to be sweet; cheese is a common finisher in many countries, and it’s a great choice for the low carb dieter. Get creative, too; you can make no carb cheesecake in a variety of ways, and you can flavor pudding and mousse with various spices and extracts without adding carbs.  Get in the kitchen and try your hand at one of these no carb desserts!

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Coconut Protein Cookies

The fat-burning coconut cookies you can eat for breakfast to boost your metabolism

Coconut Protein Cookies
This recipe is a slightly modified version from my friend Megan Kelly.  She has an incredible blog and is a Licensed Esthetician specializing in holistic nutrition, woman’s hormones, and spiritual health.

Ingredients

1.5 cups of shredded coconut flakes
½ cup of sunflower seeds
½ cup of high-quality protein powder
1/4 cup of honey
1 teaspoon of vanilla
1 teaspoon of cinnamon
2 tablespoons of coconut oil
1/8 cup of water
Instructions
Preheat oven to 300 degrees F.
Roughly chop sunflower seeds or other nuts you may wish to use in the blender until broken up into chunks.
Place all ingredients into a bowl and stir together, if you notice that it is too crumbly than try adding in another tablespoon of coconut oil and possibly more water.
Scoop cookies onto a cookie tray.
Gently press the cookies down to flatten.
Makes about 18 cookies.
Bake for about 15 minutes.



Additional Notes:

Can use 2 cups coconut shreds if you do not have/want sunflower seeds.
Can use any other kind of nut or seed
You can use any flavored or unflavored protein powder to change up the flavor.
You can put the coconut whipped cream recipe in between to make an incredible coconut cookie sandwich!

Dr. Jockers Comments
This is a fun and tasty recipe that is full of fiber, healthy fats and clean protein.  It is low carb, ketogenic and helps us to stabilize our blood sugar and burn fat.



If you are following an autoimmune nutrition plan, then you may want to avoid the sunflower seeds and instead use extra coconut flakes.  Coconut flakes are a great source of medium chain fats that help us to burn fat and provide immediate fuel for our body and brain.  They also provide good fiber for our microbiome.


Stevia is my preferred sweetener because it is one hundred times sweeter than sugar and has no effect on our blood sugar.

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