Low Carb Blueberry Scones ~ adapted from Brian Speaks.com

Scones are best served with a hot beverage, typically black tea. While there's nothing that can compare with a traditional scone, these are an excellent substitute for a lower carb option. 

3 c almond flour
2 large eggs
1/4 c honey
1/3 c melted butter or coconut oil
1 c frozen blueberries

Preheat oven to 350. Grease baking sheet with coconut oil or line with sil-pat.

In a large bowl, whisk eggs well. Add melted butter while stirring constantly then add honey and mix very well. Stir in almond flour and gently fold in frozen blueberries. Drop batter evenly onto baking sheet making approximately 10 scones, flattening the tops slightly with your fingers.

Bake 20 minutes. Cool 10 minutes before removing from baking sheet. Serve warm with lots of butter. These are best eaten the day they are made, but will reheat fairly well in a 400 degree oven for 8 minutes. Store any extra scones loosely covered at room temperature for 3 days maximum.

Yield 10 scones.
Information per scone: Calories: 325. Carbs 16g. Protein 9g.

Low Carb Snickerdoodles ~ adapted from Ancestral Nutrition

2 c almond flour

1/4 rounded teaspoon baking soda

1 t cinnamon, plus extra for topping
Pinch of kosher salt, optional

2 T butter, melted

1 egg

3 T honey, more or less to taste

1 T vanilla

Preheat oven to 350. Line a baking sheet with parchment or silpat.

Combine dry ingredients in medium bowl. Add wet ingredients and mix well. Using cookie scoop, place batter on baking sheet. Wet hands slightly and press cookies down to flatten (cookies will not spread while baking). Sprinkle extra cinnamon on top.

Bake 13-15 minutes or until beginning to brown. Allow to cool 5 minutes minimum before moving to a wire rack to cool completely. Store loosely covered at room temperature. Depending on the size of your cookie scoop, yield is approximately 15 cookies with 3.2 carbs each.

Grain Free Granola

1 c pecans
1 c walnuts
1 c cashews
1/2 c slivered almonds
1 c unsweetened flake coconut
3 T coconut oil, melted
3 T maple syrup, more to taste
1 t vanilla
1 t sea salt

Preheat oven to 350. Line baking sheet with silicone baking mat or parchment paper. Set aside.

Coarsely chop pecans, walnuts, and cashews. In large bowl, toss all ingredients until well combined and coated with oil and syrup. Spread evenly on baking sheet and bake 20 minutes, stirring halfway through. Cool completely, store in an airtight container at room temperature up to 2 weeks. Yield 4 cups granola.

Low Carb Carrot Cake with Cream Cheese Frosting ~ adapted from Cut the Carbs

Carrot Cake
3 eggs
1 1/2 stick butter,  melted
2 T honey
2 t vanilla
3 c carrots, grated
1/2 c walnuts, chopped
1/2 c unsweetened flake coconut
1 1/2 c blanched almond flour
2 t baking powder
1 t allspice
1/2 t cinnamon, more to taste
1/2 t ginger powder

Cream Cheese Frosting
8 oz cream cheese, softened
4 T butter, softened
1 T honey, more to taste

Preheat oven to 350. Grease heavily one 8 inch cake pan, line bottom with wax paper and grease with butter. Set aside.

In large bowl, beat eggs, melted butter, honey, and vanilla with a wooden spoon until combined. Add carrots, walnuts, and coconut. Mix thoroughly. Add almond flour, spices, and baking powder and fold until combined.

Pour into prepared cake pan and bake 45 to 50 minutes or unitl a toothpick comes out clean. Cool in pan 15 minutes then transfer to rack to cool completely before adding cream cheese frosting.

In medium bowl, beat softened cream cheese, butter, and honey until very smooth. Frost top of cake generously with cream cheese frosting. Store cake tightly covered in refrigerator up to 5 days.

Approximate nutrition facts:
Serving size: 1/10
Calories: 320
Carbohydrates: 5.5g
Protein: 5.4g

Healthy Cheesecake Bites ~ adapted from heathersdish

Crust
1 c raw almonds
1 egg white
1 T honey
Pinch of salt

Filling
4 oz cream cheese, softened
1 egg yolk
2 T honey
1/2 t vanilla
1 T milk

Preheat oven to 325.

Place almonds in food processor and grind until very fine, but not into a paste. Add remaining crust ingredients and pulse to combine.

Spray 8 to 10 cups of a mini muffin tin with nonstick cooking spray. Place approximately one tablespoon almond mixture in each cup. With wet fingers, press mixture into bottom and up sides of cups. Bake 7 minutes.

While crust is baking, cream filling ingredients in a small bowl. Divide filling into crusts and return to oven to bake 20 minutes or until tops are set and begin to crack.

Cool cheesecakes completely before removing from tin. Refrigerate for best taste. Yield 8 to 10 mini cheesecakes.



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Fruit and Nut Muffins

Dry Ingredients:
3 c raw organic almonds
1 1/2 t baking soda
1/4 t sea salt
1 t cinnamon
1 t ginger powder

Wet Ingredients:
1 ripe banana
8 dates, pitted
3 eggs
1/2 c coconut oil, melted
1 T vanilla

Folded In:
1 Granny Smith apple, peeled, cored, finely chopped
1 lg carrot, trimmed and grated
1 c golden raisins

Preheat oven to 350. Thoroughly grease regular muffin tin with extra coconut oil or low fat cooking spray. Set aside.

Place almonds in food processor and grind to the consistency of corn meal. Transfer to large bowl and add remaining dry ingredients. Place wet ingredients in a blender and liquify until smooth and creamy.

Add wet ingredients to dry and mix thoroughly. Fold in apple, carrot and raisins. Divide batter evenly in muffin tin, bake 15-20 minutes until set. Cool in pan 5 minutes, run table knife around muffins to release from pan. Store refrigerated in airtight container. Makes 12 muffins.


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