Healthy Junk Food Recipes

Delicious Low-Carb Recipes

Pumpkin Muffins

Ingredients:

1 ½ cup of almond flour

1 ¼ tsp. baking powder

1 can of organic pumpkin

1/3 cup coconut oil

2 large eggs

1 ½ tsp. pumpkin pie spice

1 cup erythritol sweetener

½ tsp. baking soda

½ tsp. sea salt

½ cup of chopped walnuts

Directions:

• Preheat oven to 350 degrees F. Put paper muffin cups in a 12 muffin pan.

• Whisk together almond flour and baking powder in a small bowl.

• Mix together pumpkin, oil, eggs, pumpkin pie spice, erythritol sweetener, baking soda, and sea salt in a large bowl until smooth. Fold in flour mixture until just combined.

• Divide batter among muffin cups and sprinkle with walnuts.

• Bake until a toothpick inserted into a muffin comes out clean, 25-30 minutes.

• Cool in pan on a rack for 5 minutes, then remove muffins from the pan and cool on the rack.  

Keto Pancakes

Ingredients:

1 cup of almond meal

2 eggs

¼ cup of water (for fluffier pancakes, use sparkling water)

2 Tbsp. coconut oil  

¼ tsp. sea salt

1 Tbsp. erythritol sweetener

Preparation:

• Mix ingredients together and cook as you would other pancakes. (I like to use a nonstick pan with a little oil or butter)

• The only real difference is that they won’t “bubble” on top the same way as regular pancakes.

• Flip them when the underside is brown

• Serve with berries and maybe some unsweetened whipped cream.

Almond Cookies

Ingredients: 

2 ½ cups almond meal

½ cup (one stick) butter

4 oz cream cheese (can use low-fat)

2 eggs

1 ½ cups erythritol sweetener

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. salt 

Preparation:

• Preheat oven to 375 degrees F.

• Beat butter and cream cheese together until fluffy. Add sweetener, cinnamon, and salt and beat again. Add eggs; beat until combined.

• Add almond meal and baking soda and combine well.

• Drop by rounded spoonful onto an ungreased cookie sheet or one covered with a silicone mat. The size is up to you. But avoid very large cookies.

• Bake about 7 to 9 minutes, until top is just browning. Cool completely before eating — really, they are so much better after they cool. (I don’t know why.)

• Store in a sealed container.