Posted in Food

Coconut Flour Blueberry Muffins ( + Chocolate Version)

This recipe is so good!  The best one I have tried so far.  The original recipe was for blueberry muffins, but the base works well for other flavors.  I forgot I had this recipe until the other day when I was craving Costco muffins.  They might not be as big, but the definitely satisfied my want for a good blueberry and chocolate, chocolate chip muffins.  Also, I think the blueberry version would be really good with a streusel topping.

20170720_160333

Blueberry Muffins

Ingredients

  • 8oz cream cheese, softened at room temperature
  • 3/4 cup butter, softened at room temperature
  • 8 eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup Xylitol or Erythritol (or 2 TBS Pyure Stevia and Erythritol blend)
  • 20 drops English Toffee Stevia
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1-1 1/2 cups fresh blueberries

For half chocolate

  • 2 TBS unsweetened cocoa powder
  • 20 drops chocolate stevia*
  • 1-1 1/2 cup dark chocolate chips (I like Lilly’s)

*(Can sweeten to taste with a granulated sweetener)

Directions

  1. Preheat oven to 350
  2. Cream together cream cheese and butter, add sweeteners and vanilla. Slowly beat in eggs one at a time.
  3. In a separate bowl whisk together coconut flour and baking soda.
  4. Combine the wet and dry until everything is incorporated
  5. Add blueberries, or, divide the batter in half.
  6. Add blueberries to one half and the cocoa powder, extra sweetener and chocolate chips to the other half.
  7. Bake in a medium muffin tin (well greased or with paper liners) for 25-30 minutes or until a toothpick comes out clean.
  8. ENJOY!

Store in the refrigerator or freeze.

Advertisements
Posted in Food

Quinoa, Coconut Flour Pancakes

 

My new favorite pancake recipe. Been playing with this for a few months and it’s finally just right. Hope you enjoy!

quinoa, coconut flour pancakes

  • Servings: about 12 pancakes
  • Difficulty: easy
  • Print

Ingredients

5 eggs
3 TBS melted coconut oil (or butter)
1/2 tsp Xylitol or Erythritol
20 drops (SweetLeaf) English Toffee Stevia
1/2 tsp baking soda
1/2 tsp vanilla extract
3/4 cup coconut milk (or milk of choice)
1/2 tsp Xanthum Gum
1/2 cup quinoa flour
1/3 cup coconut flour

Directions

Beat eggs. Add all other ingredients except the flours. Mix well. Slowly fold in quinoa flour, then sift in coconut flour. Let mixture sit. If the mix is a little thick add coconut milk accordingly.

Using a 1/4 cup measure, scoop mixture and pour on a heated and greased griddle or frying pan. Pancake is ready to turn when bubbles pop on top and leave craters. (Note: there will not be as meny bubbles as with gluten pancakes.)

 

Enjoy with fruit, or your favorite sugar free topping! These pankcakes reheat well in a toaster or toaster oven. They also work with blueberries or sugar free chococlate chips!