Keto Pumpkin Chocolate-Chip Muffins

Keto Pumpkin Chocolate-Chip Muffins

Keto Chocolate-Chip Pumpkin Spice.png

It’s that time of year..the end of October means bye Halloween, bye fall, bye pumpkin spice…and HELLO CHRISTMAS COOKIES, SNOWMEN, ELVES AND HOT CHOCOLATE.

But with that said, I thought I’d wave one last goodbye to our lovely pumpkin spice season (this is not at all because I had an extra can of pumpkin puree I needed to use up..) So without further ado, here is our last official pumpkin recipe of the 2018 year. I hope you enjoy!  Continue reading “Keto Pumpkin Chocolate-Chip Muffins”

20 Keto Fall Desserts You NEED TO TRY

20 Keto Fall Desserts You NEED TO TRY

Fall is coming!! This means…apples, cinnamon, warm cozy sweaters, children in cute Halloween attire, changing leaves and last but certainly not least..the beginning of pumpkin spice EVERYTHING.

Being on a keto diet does not mean you have to miss out on these trends. With these 20 delicious, decadent fall dessert recipes..you are bound to wow yourself and others (even those non-keto family members who refuse anything without a half a cup of sugar thrown into it, haha).

These are some hand-picked recipes including some of my own favourite creations along with those from several of my favourite keto blogs. I hope you enjoy them all as much as I do!

Continue reading “20 Keto Fall Desserts You NEED TO TRY”

Low-Carb Cinnamon Roll Cake

Low-Carb Cinnamon Roll Cake

LOW-CARB CINNAMON ROLL CAKE.png

This cake is super moist, soft, fluffy and delicious. You’d never know it wasn’t loaded with sugar.

Don’t be afraid by the ingredient list, this cake is actually VERY simple to make and requires little effort on your part. It’s best served the next day so if you don’t mind a little waiting time..it’d definitely worth it.
Continue reading “Low-Carb Cinnamon Roll Cake”

The BEST Keto Chocolate-Chip Muffins

The BEST Keto Chocolate-Chip Muffins

THE BEST KETO CHOCOLATE-CHIP MUFFINS (3)

What if I told you I made low-carb muffins that are high in protein, high in fibre, contain 0 added sugars and actually taste GOOD? Like not just  “okay they are alright for being healthy” kinda good but rather, good as in “wow these are delicious I could eat the whole plate right now…but like I won’t(okay maybe just 2…)”. 

Would you believe me? 

I wouldn’t…but yet, here we are.
Continue reading “The BEST Keto Chocolate-Chip Muffins”

The AMAZING 10min Keto Cinnamon Sugar Donuts

The AMAZING 10min Keto Cinnamon Sugar Donuts

The amazing 10min Keto Cinnamon Sugar Donuts.png     I am honestly so impressed with how SIMPLE these are to make yet how perfect they turn out every time! This recipe is ideal for 1-2 people. The donuts are not only tasty but they are very filling and full of protein and fibre to keep you full for hours!
Continue reading “The AMAZING 10min Keto Cinnamon Sugar Donuts”

Low-Carb Mini Double Chocolate Muffins

Low-Carb Mini Double Chocolate Muffins

homemade recipe # 5

This is a super simple recipe that honestly does not take much time to make! It’s the perfect portion size for a small after-dinner treat or a sweet addition to your daily breakfast. They store easily and taste even BETTER the next day!
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Fudgey Chocolate Zucchini Muffins (Keto)

Fudgey Chocolate Zucchini Muffins (Keto)

Fudgey

Dessert for breakfast is kinda my thing if you haven’t noticed…

Thankfully these muffins are packed with healthy fats, micronutrients and fibre that will keep you full for hours! A muffin with a cup of bullet-proof coffee has become my new go-to breakfast!

These are super easy to make and freeze well for an easy make-ahead breakfast or snack!

Ingredients:

*If not using vitafiber syrup, you can try adding an additional 30-60g almond flour and a bit of almond milk or heavy cream, you’ll also need a little more sweetener.

**You can use all of one sweetener to replace the 2. Just take into account the fact that Truvia is 3x sweetener than sugar so you’ll likely need 7-9 tbsp of a typical sweetener that measures like sugar rather than the 3 tbsp called for.

Vitafiber acts like a flour and sugar substitute and helps the muffins to rise slightly better.

Serves: 15

Directions:

  1. Pre-heat your oven to 350*
  2. Spray/grease 2 muffin pans with coconut oil or line with muffin wrappers (I also spray the wrapper with coconut oil to prevent sticking!)
  3. Combine all dry ingredients in a large bowl.
  4. Stir in your wet ingredients and then fold in the zucchini and chocolate chips (I reserved 1 tbsp(15g) chocolate-chips to decorate the tops), add additional sweetener if needed.DSC_1057
  5. Use a muffin scoop to evenly disperse the batter to make 15 muffins.DSC_1059
  6. Top the muffins with a couple chocolate chips each and place in the oven for 15-18min.
  7. Muffins should be almost set (DO NOT over-bake!). They are meant to be fudgey so after 5-7min remove from the pan and let them cool on a wire rack to set fully. (OR eat one immediately because being impatient is a part of baking). DSC_1064
  8. Store in an air-tight container after muffins have cooled completely. Freeze, store on the counter for a few days or store in the fridge! Enjoy!

Nutrition (1 muffin): 16F/5C(NET)/7P & 7g fibre

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