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 Lemon Squares ~ adapted from mygutsy.com

For the crust:
1 1/2 c almond flour
2 T honey
2 T butter
1 T vanilla

Preheat oven to 350.
Mix all crust ingredients well until it forms a ball. Press into a greased 9x9 pan and bake 15 minutes.

For the filling:
1/2 c lemon juice, recommended: Italian Volcano organic lemon juice
3 eggs at room temperature
scant 1/4 c honey
1/4 c melted butter

Whisk filling ingredients until well mixed. Pour filling over hot crust, return to oven and bake an additional 15 minutes. Take care not to over bake, crust will burn easily. Wait 30 minutes minimum to slice. Store leftovers covered in refrigerator.

Yield 16 lemon squares.

Enjoy for breakfast topped with berries and honey for a decadent treat!

Pecan Porridge ~ adapted from Deliciously Diabetic

1/2 c pecans

1/4 c whole milk

1 egg

heavy cream, for serving

2 T coarsely chopped pecans, for garnish

Pulse pecans in food processor until finely ground (some texture is ok). Place pecans, milk, and egg in a small saucepan. Cook on medium heat, stirring frequently until thickened. Serve hot with cream and extra pecans. Yield 2 servings.

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

Gluten Free Chocolate Chip Cookies ~ adapted from very best baking

2 c blanched almond flour (not almond meal)
1/2 t salt (omit if using salted butter)
1/2 t baking soda
6 T butter, softened
1/4 c pure maple syrup
2 t vanilla extract
1/2 c good quality dark chocolate, coarsely chopped
1/2 c pecans, chopped

Preheat oven to 350°. Line 2 baking sheets with sil-pat or parchment paper.

In a large bowl, combine butter, maple syrup, and vanilla. Mix well until completely smooth. Add almond flour, salt, and baking soda. Stir until just combined. Stir in chocolate and pecans until thoroughly mixed.

Using a small cookie scoop, portion batter evenly between 2 cookie sheets. Flatten cookies slightly with your hand or the bottom of a glass. Bake 12-15 minutes, until edges are beginning to brown. Cool cookies 15 minutes on cookie sheet before moving to rack to cool completely.

Store 3 days at room temperature. Yield 24 cookies.

Gluten Free Pumpkin Cookies ~ adapted from Ruled Me

1 1/2 c blanched almond flour (not almond meal)
1/2 t baking powder
1/4 c butter
1/2 c pumpkin pureé (not pie filling)
1 t vanilla extract
1 egg
1/4 c pure maple syrup
1 t pumpkin pie spice

Preheat oven to 350°. Place almond flour and baking powder in a large bowl. Whisk well to break up the almond flour. In a small bowl, combine remaining ingredients and mix well. Add wet ingredients to dry and stir just until combined.

Using a cookie scoop, place cookies on baking sheet lined with a sil-pat or parchment paper. Flatten cookies slightly with your hand or a spoon. Bake cookies 13-14 minutes or until edges begin to brown. cool completely before removing from baking sheet, store at room temperature up to 3 days. Yield ~ 15 cookies.