Keto Eggplant Parmesan

I have been making eggplant parmesan for 18 yrs now. I discovered a recipe in a Southern Living cookbook and taught myself how to execute it. This is not a meal that that I grew up on. My mom is not an eggplant fan, let alone eggplant parmesan. Her experience with eggplant parmesan has always been watery casseroles with thick slices, so when I decided to give it a try she was not excited.

The original recipe calls for a cracker coating with flour and seasoning(which is what makes regular eggplant parmesan the bomb), egg and heavy cream, sauce either homemade or jarred, and mozzarella cheese. A handy tip in the sidebar was to salt the eggplant slices and let sit for 20 minutes to remove the bitterness.

It’s also a recipe that you absolutely have to plan for. You can prep ahead and fry up the eggplant slices, freeze them, and when you’re ready to make your casserole just thaw out the slices, get your sauce ready and assemble. Normally when I make this recipe, from start to finish, it takes me 3hrs. Sometimes longer depending on how much eggplant I have to use up.

So, for this keto version I decided to use pork rinds mixed with parmesan cheese, and a little almond flour. I’ll admit that I was concerned about the coating adhering properly. Eggplant isn’t chicken, but after adding the first few slices to the hot oil I could see that the underside was browning quite beautifully! Enough gabbing, here goes…

What you’ll need:

Yields: 10 servings

2 medium eggplant or 1 large, peeled and thinly sliced

Kosher salt

1 pound ground beef, 80/20

6 sausage patties, optional

1 onion, diced

24.5 oz Mezzetta Nappa Valley Homemade Sauce Marinara

13 oz pork rinds, finely ground

1 1/2 c Kraft Parmesan cheese

1/2 c super fine almond flour

1 tsp dried basil

1 tsp granulated garlic

5 large eggs, whisked

16oz Galbani Fresh Mozzarella

Directions:

(The following directions are going to be broken down in sections. If you have any questions please feel free to ask for clarification.)

Eggplant:

Peel and thinly slice eggplant. Salt both sides and layer in a large bowl. Set aside for 20 minutes.

Meaty Sauce:

In a large pan brown ground beef and sausage, adding onions and cooking until transparent. Pour in marinara sauce and let simmer for 10 minutes to blend flavors. Remove from heat and set aside.

Pork Rind Coating:

In a food processor, mine is 7qt, add pork rinds and grind down into a fine (oily) dust. This took me about three batches to do. Pour contents into a large bowl and add parmesan cheese, almond flour, granulated garlic, and dried basil. Mix either with a fork or hand breaking up almond flour and parm cheese lumps. Set aside.

Rinse eggplant sliced thoroughly under cool water and place on layers of paper towels. A sheet pan some in handy since it offers more surface for places the rinsed sliced.

Egg and Heavy Cream Wash:

Whisk eggs together and then add the heavy cream. This way you can make sure the whites get mixed in thoroughly before adding the heavy cream.

Frying Eggplant:

In a large skillet heat up favorite frying oil. Set up dredge station for ease of process. Begin by adding eggplant slices into egg wash and then into pork rind coating. Shake off excess and add to hot oil. Fry until nicely browned on both sides. Continue this process until all the eggplant is cooked.

Assembling Casserole:

Set oven to 375F and grab a 9×13 casserole dish. No need to spray your pan if it’s nonstick. Thinly slice fresh mozzarella and set aside.

Add 1/3 of your meaty sauce in the bottom of the pan. Spread out evenly. Cover with half of the fried eggplant, 1/2 of fresh mozzarella slices, and repeat ending with fresh mozzarella on top. Cover with foil and bake for 40 minutes. Remove foil, bake for an additional 10 minutes (if desired) until hot all the way through and bubbly around the edges.

Let sit for a few minutes before serving.

This was a huge success tonight! Tasted as good as ever and you absolutely cannot tell that any pork rinds were used. It’s worth the time it took and leftovers are amazing the next day as the flavors have had a chance to blend. You can make this 100% vegetarian by leaving out the meat and substituting the cheese if needed.

Of course, fried eggplant slices are great alone. Serve them up with mashed cauliflower, a meatloaf, baked chicken thighs, etc. You can also use them to make a deconstructed eggplant parmesan. Plate it up with you favorite sauce, top with fresh parmesan cheese, and maybe some roasted vegetables on the side.

Hope you all enjoy!

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Keto Sausage Balls

I am a hard sell when it comes to sausage balls. Bisquick sausage balls are yummy but tend to be hard and dry. Not sure too much mix is used or if certain folks over work the mixture. Normally I make my homemade version around Christmas time, including a from scratch dry mix to add to the raw sausage. It’s a thousand times better and I always wind up with tender tasty sausage balls.

So when I came across keto sausage balls on Pinterest I didn’t have too much in the way of high hopes. A lot of reviewers kept complaining about their sausage balls flattening out, being too dry, not holding together. You can see why I was hesitant to try anything. After reading through several different recipes, and their tips, I decided to wing it! πŸ§šπŸΌβ€β™€οΈ

What you’ll need:

Yields: 79 sausage balls

2Lbs Tennessee Pride Bulk Sausage

4 c Member’s Mark shredded mild cheddar

2 c Bob’s Red Mill Super-Fine Almond Flour

1/2 c organic coconut flour

4 Tblsp Daisy sour cream

1/2 tsp baking powder

1 tsp Tone’s granulated garlic

Directions:

Set oven to 400 degrees and line two half sheet pans with either nonstick foil or parchment paper. Set aside.

In a large metal mixing bowl add all the ingredients and mix thoroughly. You can free form the balls, which I did, or you can use a slightly rounded tablespoon scoop. Portion out the meat mixture, I was able to fit 35 to each pan with 9 extra on a smaller pan that I baked in my toaster oven.

Bake each pan for 18 minutes or until golden brown and slightly puffed. Even though I used nonstick foil I still had some sticking but nothing major. Just let them cool to a point where you can gently pry them off.

You can easily reduce this recipe if you’d rather not make a lot and if you don’t have the exact ingredients for this recipe that’s ok. Use what you can adjust the macros accordingly. I just want to share with you what I used.

These were absolutely perfect and great for any time! Dinner, lunch, snack, quick breakfast, post workout, and party finger foods. I could easily eat half a pan but thankfully they are self limiting and I wasn’t able to eat more than ten. From here on out this is going to be my go to recipe and I hope it becomes yours too!

Happy cooking and have a great weekend!

Keto Baked Parmesan Chicken

Baked parmesan chicken is a family favorite. All that garlic, crunchy coating and we often paired it with mashed potatoes and corn. It’s been difficult to find a lower carb friendly version that would mimic the same results. Tonight I finally did it! Finger lickin’ good!

This keto version is something I threw together hoping and praying would work. After all, the keto fried chicken was a success so I held out all kinds of hope for this as well. The results speaks for itself…crispy and not soggy at all. As for making this dairy free, I am not in know about parmesan alternatives. All I can say is play around and see what works for you. πŸ€·πŸ»β€β™€οΈ

What you’ll need:

4 large chicken breasts, thawed and sliced into 26 strips

13oz pork rinds, ground

1 1/4 c Bob’s Red Mill Super Fine Almond Flour

1 c Kraft Parmesan Cheese

1 tsp dried sweet basil

1 1/2 c + 4 tblsp salted butter

1/4 – 1/3 c minced garlic(feel free to use less)

Directions:

Set oven to 375 degrees. Prep two half sheet pans with non-stick foil and set aside.

Slice large chicken breasts in half length wise and filet each half. (Somehow I managed to get 26 pieces without trying.) Cover and set aside.

For the coating, add pork rinds into a food processor and whiz down into fine crumbs. Add to a bowl or disposable roasting pan. (I had to do this in three batches.) To this add almond flour, parmesan cheese, and basil. Combine thoroughly.

In a 1.5qt sauce pan over medium heat melt butter and add garlic; reduce temp to low. Set up your assembly line: Chicken, garlic butter, coating, and pans. Using forks, dip chicken into garlic butter and dredge in coating. Place on sheet pan and repeat until all chicken is coated.

BUT WAIT!

Spread the rest of the coating evenly over the chicken and drizzle the remaining garlic butter over the chicken. Ohhhhhh yeah! Bake for 40-45 minute until golden brown.

Have. Mercy!

This is every bit as good as our high carb version, if not better! Pair it with mashed cauliflower and your favorite vegetable side. This is picky eater approved too!

Have a blessed weekend!

Low Carb Creamy Sausage Soup

Tonight I decided to revamp a delicious soup that was unfortunately too high in carbs. Managed to get from 15g net down to 7g net and didn’t sacrifice any of the flavor!

This is a soup my mom wants me to make again, even my picky eater loved it! Helped that I added almost an extra pound of sausage. Extra meaty goodness is never a bad thing. πŸ˜‰

What you’ll need:

Yields: 14 servings

2 tblsp avocado oil, Chosen Foods brand

2 pounds bulk sausage(I used one hot and one mild of Tennessee Pride)

22 sausage patties(Rudy’s Farm, my addition)

1 large onion, chopped

2 medium carrots, chopped

3 large celery stalks, chopped

1/4 c minced garlic

7oz cream cheese(my addition)*

32oz box beef broth(Swanson’s No Salt Added)

2 c heavy cream

1 c Parmesan cheese(I used Kraft Original)

__________________________________________________________

Optional Ingredients Original to Recipe

8oz cremini mushrooms, sliced(for the soup)

1 tblsp Italian Seasoning(for the soup)

1/2 finely diced onion(for the meatballs)

1 celery stalk, finely diced(for the meatballs)

1 egg(for the meatballs)

Directions:

In a large soup pot add cooking oil, sausage, and vegetables. Cook the meat down till it’s no longer pink and the vegetables are tender. Add the minced garlic and let cook for a minute before adding the cream cheese. Do not stir the cream cheese in. Place it on top of the meat mixture, slap a lid on it and let the heat soften it for a few minutes.

Stir the softened cream cheese into the meat thoroughly, add beef broth and heavy cream. Bring soup temp back up and add parmesan cheese. Let cook for a few minutes to allow parmesan cheese to the soup. Serve hot.

*I know 7oz of cream cheese is an odd amount but I had it leftover from a previous recipe. Feel free to add a full 8oz or leave it out completely. It’s not original to the recipe but it doesn’t harm the recipe at all. In fact, the Carb Manager app I use has ranked this soup recipe as Grade A, meaning it’s safe to enjoy! But not everyone likes cream cheese and that’s ok. πŸ‘πŸΌ

Now, for the option of making meatballs:

2 pounds bulk sausage(minus the extra 22 patties)

1/2 c finely diced onion

1 celery stalk, finely diced

1 egg

Mix it all together and portion out into meatballs. Brown in a skillet on all sides; move to a plate while you put the soup together. Add towards the end and enjoy!

You’ll want to add the mushrooms to the soup along with the onions, carrots, and celery. I left this out simply because I’m not a huge fan of mushrooms any more and saved myself some carbs in the process.

As for the Italian seasoning, I left this as optional simply because I didn’t have any to add tonight. We tend to keep a homemade version on hand. It’s part of the original recipe but honestly I don’t think it needs it. I liked it without since the sausage lends so much flavor anyway. But I leave that up to you to decide.

__________________________________________________________________________________________

Hope you all enjoy my lazy version! πŸ˜‰ It came together quickly in about 30 minutes, and leaving out the step to make meatballs was for the best since I really wasn’t in the mood to cook. Garfield is my spirit animal this week as I approach my weigh in day. I’m just thankful that my scales can’t talk to me. That joker would not live long if it did. 😏

Hehe, enjoy your week! 😜

Keto Cheesy Shrimp Cakes

My family was leery when I told them what was for dinner. “Shrimp cakes? That’s weird.” I’m trying to get them to try new things and thankfully this was a success! It’s not dairy free, but it could be made that way if you so choose. I can’t guarantee the same results as you’ll see below, but play with it till you are able to get the right consistency.

Onward!

This is one of those easy recipes that comes together fairly quickly. I thoroughly enjoyed them on lettuce leaves with my homemade lemony tartar sauce(which I will include the recipe below).

What you’ll need:

Yields: 18 patties

2 pound raw medium shrimp, peeled, deveined, thawed

3 extra large eggs

1 tsp Old Bay Seasoning

1 Tblsp dried parsley

1 tsp black pepper

1 tap granulated garlic

3/4 c super fine almond flour

Directions:

Begin by mincing the shrimp. You can either do this by hand or with a food processor.

Add minced shrimp to a large bowl and mix in the other ingredients. In a large skillet over medium high heat add you favorite cooking oil. I used avocado oil and 3 tablespoons of organic butter.

Use a 1/4 cup to measure out portions, flatten slightly in the pan and fry until golden brown on both sides.

Lemony Tartar Sauce

1 1/2 c full fat mayonnaise

2 tblsp pickle relish, dill or other preference

1 tsp granulated garlic

1/2 tsp Old Bay Seasoning

2 tsp dried parsley

2 tblsp lemon juice

1/8 tsp dried lemon zest

Directions:

Combine all the ingredients in a bowl and enjoy!

Nutritional Info for 1 Shrimp Cake (according to MyFitnessPal):

Calories: 113

Fat: 6g

Carbs: 1.3g

Fiber: 0.6g

Net Carbs: 0.7g

The nutritional information for the Lemony Tartar Sauce will be determined by what kind of relish you use. I chose to go with Wickle’s Relish, this would have more than say dill relish. Just make sure you mayonnaise is sugar free, that’s why homemade is best! You can leave the sugar out and use your favorite sweetener. ☺️

I’m just happy the cheesy shrimp cakes were a hit! It shocked everyone and even the lemony tartar sauce became a tasty favorite as well! The dried lemon zest can pack a punch so use sparingly. Fresh can be used instead if you prefer, even fresh lemon juice can be used in lieu of bottled.

πŸ”₯Want to spice it up? Add some kick from a little cayenne pepper or red pepper flakes. Start with 1/8 tsp and add more until you reach a desired heat level. Remember: you can always add more but not take away.

Have a great weekend!

Btw, happy birthday to all the March babiesπŸŽ‰ May you all have a blessed month!

Keto Fried Chicken

I decided to give pork rinds another shot for fried chicken and fully expected a soggy wreck in my fry pan. Before starting, I wanted to make sure that my oil was hot and my heavy cream to eggs ration was in favor of the eggs. Viva la eggs! 😬

I also decided to not use someone else’s recipe, even after going over dozens of great looking recipes this past weekend. In the end I decided to keep it simple with just a few ingredients and crossed my fingers for luck!

You can decide what seasonings you want to use. Since this is not a dairy free recipe, because I used parmesan cheese in the coating, the salt was omitted.

What you’ll need:

2-3 pounds of thawed boneless, skinless chicken(this is what I used, you can use bone in and with skin…you do you)

14 oz pork rinds, finely ground

3 extra large eggs + 4 egg yolks(the extra egg yolks are optional but they did come in handy)

1/2 c heavy cream

2 Tblsp dried parsley

1 tblsp Spanish Paprika

1 1/2 c parmesan cheese(powdery version from Kraft)

Oil or lard for frying

Directions:

In large fry skillet add enough oil or lard for frying and begin to heat it up.

Fill up your food processor(or blender) and grind down the pork rinds into a fine texture. This may take two to three rounds. Be sure to remove the hard bits that refuse to break down. Pour into your dredge pan until your pork rind container is almost empty. Add parmesan cheese, your seasonings of choice, and combine.

Whisk together eggs and add heavy cream.

Filet thawed chicken into desired portions. I personally like to filet halved chicken breasts. Place pieces into a colander lined glass bowl(basically place a metal colander in a glass bowl. This will help to keep the chicken from sitting in it’s own juice.)

Once oil is hot, add some chicken to the egg wash letting the excess drip off and place in the pork rind coating. Using your hands coat the chicken making sure to press the coating into the chicken. Add no more than four to five pieces into your hot oil. Keeping the center open. Fry till golden brown on both sides. Repeat till all the chicken is cooked up.

Place finished pieces on a plate and serve with your favorite mayonnaise base sauce, veggies, salad, etc.

Nutritional Info(according to MyFitnessPal)

Yields 38 pieces

Calories: 98

Fat: 7.2g

Carbs: 0.3g

Fiber: 0.1g

Net Carbs: 0.2g

The coating stayed on, crisped up nicely, and the chicken was still tender and juicy! Served it up country style green beans and my homemade remoulade sauce. It’s definitely a keeper! Hope you enjoy.

(If you have any questions, please feel free to ask.)

Single During Valentine’s Day, It Could Be Worse!

It’s that time of the year when couples are finalizing their plans for the next evening. Making sure the dinner reservations are in place, flowers are purchased, candy and card is set to receive…maybe some jewelry for those who are lucky. πŸ’πŸ‘πŸΌ

It’s fine and all, I’m not anti-Valentine’s Day at all. Just because I’m as single as a Pringle doesn’t mean that I hate everything that this particular holiday stands for. And I know I don’t go crazy posting all kinds of ideas for gifts, desserts, decorations, etc. I guess I’m just not that kind of person. I’ve been blessed with witnessing what real love is like. It goes beyond flowers, candy, cards, and jewelry. It’s been see what 46 yrs of trying not to kill each other looks like! 😏 That’s a joke, seriously…my folks will most likely see this so I’m joking! Love you both! πŸ’˜

I could pretend to be all wrapped up in this holiday like every other blogger out there, that just isn’t my style. Don’t get me wrong I love planning out all kinds of stuff for kids, in fact I’ve been busy for a few weeks now doing just that. Had to push the party back by another week since so many have been out sick lately, which gives me some extra time to get my ducks in a row. But when it comes to adults, I can’t help but withdraw.

Again, nothing against this holiday at all. I’m just a practical romantic when it comes to down to it. No need to get all glitzy, frilly, or expensive.

Honestly, I am all for that kind of date night! πŸ‘†πŸΌTrue, it’s been 16 yrs since I’ve dated…and believe me that was as painful to admit as it was to read, but like the title says “it could be worse.” Which it honestly it could be. There are worse things than being single on Valentine’s Day. How about…

  1. Being in a bad relationship with someone who doesn’t truly love you.
  2. Getting beat up all the time.
  3. Not knowing if you’re going to wake up the next day or not.
  4. Dying of injuries from blunt force trauma.
  • See where I’m going? Grim, extreme, but not all too far from what I’ve experienced in my past. Except number four, obviously escaped that one. πŸ‘πŸΌ
  • All right, so I won’t get to dress up and go out with a handsome fella on a special night out to our favorite restaurant. I won’t get flowers, candy, or a card like everyone else.
  • Nope. I get something way better. I get to stay home, sans makeup, wearing my comfy pj’s, eating yummy “good for me” food, and watching hilarious tv shows with my family. I also get to snuggle up with my precious fur-baby, Spot, and not have to worry about if my spanx are cutting off the circulation to my girly bits. 😬 (Ok, forget that last part…)
  • I guess if the Lord ever blessed me with another relationship I’d like to think that He’d pair me up with someone who was thoughtful, sweet, and showed me everyday just how much he loved me! Valentine’s Day is nice, but there are 364 other days in the year to show that special someone just how much you love them. Am I right?!
  • NOK Bone Toss: all right, I’m gonna toss ya bone. Below are links to my go-to recipes for my family. We have:
  • 1) Holy Cow! LC/GF Brownies these are a huge hit and I’m making them for Thursday. They are the most requested by all and I have even been able to fool non-low carbers with them! Yes, these brownies are that awesome!!
  • 2) LC New York Style Cheesecake plus here’s my original post reviewing this recipe.
  • 3) LC/GF Chocolate Cake with Buttercream Frosting it’s as good as it sounds, very rich! Can also be made in a 9×13 if you’d rather not make it in layers.
  • I sincerely do hope you all have a wonderful Valentine’s Day, stay safe, and have fun!
  • (Seriously, the only box of chocolates I truly care about! I’m a big ol’ softy when it comes to labs! Even the dark chocolate variety.)

    Sheet Pan Lemon Pepper Chicken

    Need a quick and easy dinner? This week I’m pulling out sheet pans for a few meals this week. Everything is low carb, keto, and gluten free. Perfect on those nights when you don’t have time for a big meal.

    You’ll Need:

    3 large chicken breasts, cubed

    2-3 small onions, chopped

    2 pounds frozen broccoli, thawed, drained on paper towels

    1-2 tblsp Tones lemon pepper seasoning

    2 tsp granulated garlic

    1/2 tsp kosher salt

    1 tsp black pepper, optional

    1 tblsp dried chives

    Pompeian Coconut Oil Spray

    Directions

    Heat oven to 425 degrees and line sheet pan with foil or parchment paper. Spray lightly with coconut oil.

    Cube chicken, chop onions, and squeeze broccoli gently to remove excess moisture. Add chicken and veggies to sheet pan. Mix seasonings in small bowl and stir to combine. Sprinkle half of the seasoning mixture over the chicken and vegetables, combine to coat. Sprinkle on remaining seasoning mix for extra flavor. Spray lightly with more coconut oil and bake for 30-35 minutes.

    Enjoy as is or with a side salad and keto dinner rolls.

    Low Carb Sheet Pan Quesadilla

    Don’t think I’ll make quesadillas the same way ever again.

    One of the easiest ways to make a quesadilla for the entire family. True, you can’t customize the filling this way, but my crew can be easy to please at times. Any filling you can think of will work with this recipe. I chose sausage, peppers, and onions.

    No other seasonings needed, spicy sausage can be used as well. Chicken, beef, turkey, steak, shrimp, turkey pastrami and pepperoni…whatever your preference. Prep everything accordingly, for me the sausage was cooked through in about five minutes.

    The following step was super easy. Lined a sheet pan with either non-stick foil or parchment paper. The size of your tortillas will determine how many you’ll have to use. Our low carb tortillas are 8 inches(πŸ€·πŸ»β€β™€οΈ), so I wound up using ten for the bottom and sides. You’ll want to make sure to allow about half the tortillas to hang over the side. To make sure that the bottom edges would fuse together, I added a light layer of shredded cheese and topped it off with the cooked sausage mixture.

    We’re a cheesy bunch πŸ˜‰ I had some leftover sliced provolone that I added, plus the rest of the shredded cheese. Ohhhh yeah!!!

    The next part might seem a tad tricky, but trust me it wasn’t as difficult as it may seem.

    ~The folding of the edges over the top~ 😱

    For me, I had to use an additional 6 tortillas over the top before I could flap the edges over shut. See below…

    See? All right, so it’s not “pretty”, but let me tell you this meal was spot on! To help hold the shape as it bakes, place another sheet pan on top. This joker crisped up perfectly!

    You’ll Need:

    16 low carb Mission Tortillas

    1 pound mild sausage(or any meat you prefer)

    1 large onion, chopped

    1 each green and red bell pepper, chopped

    2 c shredded cheese

    6 slices provolone cheese

    Directions:

    Preheat oven to 425*F. Line pan with non-stick foil or parchment paper. Drape eight of the tortillas halfway over the pan’s edge and place two down the center. Sprinkle with a light layer of shredded cheese. Set aside.

    Cook sausage with peppers and onions; add on top of the shredded cheese layer. Place six more on top and fold the edges up and over. Place another sheet pan on top and bake for 20 minutes. Remove top sheet pan and bake for another 5 minutes till browned. Let cool and cut into 10-20 servings.

    Per 1/10th serving the net carbs, minus nacho cheese sauce, comes out to 9.6g. Granted that may seem like a lot, works out for me since this was the only thing I’ve eaten today. As for the nacho cheese sauce, this is entirely optional. I used the recipe from Officially Gluten Free. Easy and tasty, I added 1/4 tsp chili powder, 1/4 tsp paprika, and 1/4 tsp granulated garlic for that “nacho” flavor.

    This entire recipe is an absolute keeper! A huge hit with me and the boys, the cheese sauce was on point too! Imagine making a massive pizza quesadilla with a low carb homemade marinara sauce! ☺️

    Need I say more? Nah, the pictures speak for themselves, with endless possibilities! Philly Cheese Steak, chicken or steak fajita, tex-mex, spicy shrimp, cheesy ground turkey, pizza, sloppy joes, vegetarian…

    Happy Eating!!

    Pumpkin Pie Spice Muffins(Muffin Monday)

    I could NOT resist! Seriously, I have had this bottle of pumpkin pie spice for a month now and I couldn’t wait any longer to open it. I don’t know about you, but when I opened that bottle it smelled like I was being enveloped in fall goodness! Incredible!

    At 1am this morning I decided I wanted to have some muffins for breakfast. Since I have a strict criteria of what I can and cannot have, I knew I had to be mindful and look for the following: they had to be low carb(βœ”οΈ), keto friendly(βœ”οΈ), soy free(βœ”οΈ), gluten free(βœ”οΈ), grain free(βœ”οΈ), and if possible dairy free(βœ”οΈ). I got crazy lucky when I came across Healthful Pursuit’s recipe. The carb count comes out to about 4g net carbs per muffin, which is perfect really! You can have this alongside a scrambled egg and bacon for a well balanced meal. I plan to enjoy mine with a poached egg and some homemade turkey sausage patties.

    I did take a little liberty in tweaking the recipe to my liking, here’s what I did.

    You’ll Need:

    4 large eggs

    1/2 c avocado oil

    1/2 c lactose free milk

    2 tsp homemade vanilla extract

    2 c almond flour

    2/3 c granulated Stevia sweetener

    1 tblsp + 1 tsp baking powder

    1 tblsp pumpkin pie spice

    1/2 tsp cinnamon

    a healthy pinch of kosher salt

    1/2 c Hemp Hearts

    Directions:

    Preheat oven to 350F. Line muffin pan with muffin papers or use a silicone muffin pan. I used silicone muffin cups on a sheet pan.

    In a medium bowl mix eggs, oil, milk, vanilla extract until emulsified.

    Add dry ingredients, except hemp hearts, and mix till well combined. Fold in hemp hearts gently. Use a muffin scoop and portion out muffin batter. (Original recipe makes 12, I got 15 1/2) Bake for 15-18 minutes(mine were done after 16 minutes). Let cool and enjoy!

    ♦️Now, you could do as the original recipe and dip the tops of the muffins in coconut oil and then into your cinnamon “sugar” mixture for a snickerdoodle effect. Or you could make cinnamon ghee spread.

    You’ll Need:

    2 tblsp organic ghee

    Granulated Stevia and Cinnamon to Taste(or you can use Pumpkin Pie Spice)

    Directions:

    Mix these ingredients in a bowl and spread on a warm muffin.

    Alternative Spreads:

    Low Carb Apple Butter

    Low Carb Pumpkin Butter

    Almond Butter

    Sun Butter

    Cashew Butter

    πŸ”·If you aren’t a fan of ghee, you can use organic butter instead. Whatever works best for you!

    πŸ”ΆIf you would like more info about hemp hearts and their healthy benefits, click here.

    Hope you enjoy and have a great Muffin Monday!