Low-Carb Bread

Low-Carb Bread

This is a great, low-carb bread recipe! The best part about this recipe is that it’s simple, so you know it’s going in the “EDGE” department, right? When you’re watching those carbs, it’s so nice to have a loaf of bread at your disposal. It almost feels like cheating. Check out this recipe and start making the best low-carb bread you’ve ever tried!

The secret step in this recipe that takes this low-carb almond bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that you’re going to whip the egg whites until they are fluffy, looking for soft peaks. Beating the egg whites is the answer to the denseness that comes with making an almond flour bread. The fluffy egg whites, in unison with the high dosage of baking powder, do a good job of getting this loaf nice and fluffy and adding some air pockets into the loaf. This makes for a better tasting bread.

 

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Low-Carb Bread
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Prep Time 10 Minutes
Cook Time 30 Minutes START TIMER
Servings
Slices
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes START TIMER
Servings
Slices
Ingredients
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Instructions
  1. Preheat oven to 375 degrees.
  2. Separate the egg whites from the yolks. Add cream of tartar to the whites and beat until soft peaks are achieved.
  3. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt. (Adding 6 drops of liquid stevia to the batter can help reduce the mild egg taste.) Mix until combined. This will be a lumpy thick dough until the whites are added.
  4. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread its volume.
  5. Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes.
  6. Check with a toothpick to ensure the bread is cooked through.
  7. Slice and serve warm or keep in the fridge. May also freeze.
Recipe Notes

 

Snickerdoodle Muffins

Snickerdoodle Muffins

I absolutely LOVE snickerdoodle cookies. But, they are off limits if you are following our “edge” program. Well, truth be told, just about any snickerdoodle cookie is off limits on any “diet” program, right?

These snickerdoodle muffins will totally keep you from missing those cookies, I promise!!!  These muffins are low-carb and low-fat.  Whip up a batch and put some in the freezer.  You can even have one for breakfast!!

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Snickerdoodle Muffins
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Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
Servings
Muffins
Ingredients
Cinnamon Sugar Topping:
Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
Servings
Muffins
Ingredients
Cinnamon Sugar Topping:
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Instructions
  1. Preheat oven to 350 degrees and place 12 muffin liners in a 12-count muffin tin.
  2. Place almond flour, erythritol, baking powder, cinnamon, and sea salt in a large bowl. Mix until combined.
  3. In a separate smaller bowl, whisk eggs, melted coconut oil, milk, and vanilla extract. Then, add the egg mixture to the almond flour mixture and stir until fully combined. Then, fold in the hemp hearts.
  4. Divide the batter between the prepared muffin tins and transfer to the preheated oven. Bake for 15 to 18 minutes, until the tops are golden.
Cinnamon Sugar Topping
  1. Place the coconut oil in a small dish and combine the erythritol and ground cinnamon in a small bowl. Once the muffins are done, one muffin at a time, brush the top with coconut oil before placing it overtop of the cinnamon sugar bowl and sprinkling it with the cinnamon sugar. Lightly shake off excess and repeat with remaining muffins.
  2. Store in a sealed container in the fridge for up to a week, or in the freezer for up to a month.
Recipe Notes

Lakanto Monkfruit Sweetener

 

 

 

 

 

 

 

 

 

Swerve Sweetener, Granular, 12 Ounce

 

 

Broccoli Cheese Sticks

Broccoli Cheese Sticks

Broccoli and cheese–who doesn’t love them?  Okay, well there might be a few people (like my hubs).  At any rate, a veggie that looks like bread in the form of a stick can’t be all bad, right? 

The “cheese” is actually nutritional yeast, so these “cheese sticks” are dairy-free!  Nutritional yeast is not an active yeast.  It is flaky and has a nutty, cheesy-like taste and is often substituted for grated cheese. It also tastes amazing on roasted vegetables.  It is also filled with B vitamins and keeps you compliant with ALL Diet Levels!

You can find nutritional yeast at HEB and Whole Foods, as well as online. A little goes a long way, so buying a jar or bag of it will last you a year!

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Broccoli Cheese Sticks
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Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Bring a pot of water to a boil and add the broccoli florets. Boil for 8-10 minutes, until broccoli is soft, then drain the water. (Or follow directions on package if using frozen. i.e., can microwave, etc.)
  2. Add the broccoli to a food processor and pulse until broccoli is broken down and scrape the broccoli "paste" out of the food processor and into a medium bowl.
  3. In a separate bowl, combine the almond flour, coconut flour, baking powder, onion powder, garlic powder, salt, and nutritional yeast together.
  4. Add the dried ingredients to the broccoli, then add the egg and apple cider vinegar and mix until well combined.
  5. Pour the mixture on a parchment-lined baking sheet and place another piece of parchment paper over the top. Using a rolling pin (or your hands), spread by pressing it out on the top piece of parchment paper (to avoid it sticking) until it's roughly ⅓ - ½ inch thick.
  6. Remove the top piece of parchment paper. Using a pizza cutter, score the dough into 1" wide pieces to make sticks. Also score the dough in the middle
  7. Place into the oven at 375 degrees for about 30 minutes, until the edges are slightly golden and the middle is cooked through. Let cool, then break the pieces into sticks.
  8. Store at room temperature for a few days, or to keep longer, place in an airtight container in the refrigerator. Freeze any leftover sticks and thaw when needed.
Recipe Notes

 

Pumpkin Pie Protein Bites (No Bake)

Pumpkin Pie Protein Bites (No Bake)

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Pumpkin Pie Protein Bites (No Bake)
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Prep Time 10 Minutes
Servings
Balls
Ingredients
Prep Time 10 Minutes
Servings
Balls
Ingredients
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Instructions
  1. Mix everything together in a large bowl until well combined. Add the pumpkin last, adding a little less or more as needed, just until a dough forms. You want the dough more dry than wet because, once it becomes too wet, it becomes sticky.
  2. Scoop 1/8 cup mixture into hands and roll into a ball. Continue until batter is gone.
  3. Place protein cookie dough balls in a plastic container and store in the fridge for up to 2 weeks, or in the freezer.
Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

These breakfast cookies can be made the day before, as they store well in an airtight container, eaten fresh-from-the-oven, or frozen and warmed up in the microwave! They go great with coffee or any of your favorite dairy-free milks!

With the only sweetener coming from honey and raisins, and a good amount of fiber and healthy fats, they help you stay full for the whole morning or through your morning workout.

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Pumpkin Breakfast Cookies
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.
  2. In a small bowl combine flax meal and water. Set aside while it forms an egg-like consistency.
  3. In a medium bowl combine oats, flour, baking soda and powder, and pumpkin pie spice. Stir until well combined.
  4. In a small saucepan add honey, sunflower seed butter, and coconut oil. Over medium heat, stir until all ingredients are melted together. Remove from heat.
  5. To the honey and sunflower seed butter pan, add pumpkin puree and flax “egg”. Stir until all ingredients are well combined.
  6. Pour the wet ingredients over the dry mixture. Stir with a large spoon until all the dry ingredients are mixed into the wet ingredients.
  7. Lastly, add the raisins, pumpkin seeds, and shredded coconut. Fold into the batter.
  8. Scooping the batter up by large spoonfuls, place on the prepared baking sheet. Divide evenly to get 12 round cookies.
  9. Bake for 15-20 minutes or until golden brown on the edges.
  10. Store leftovers in an airtight container for up to 4 days. Or you may freeze them.
Pumpkin Muffins with Honey

Pumpkin Muffins with Honey

Of course, the title gives it away—this is a Diet Level 6 Recipe—honey…1/2 cup, no less!! It’s clean eating all the way, though!!! These are so easy to make and they taste delish! Just remember portion control!!! ALWAYS!!

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Pumpkin Muffins with Honey
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Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Muffins
Ingredients
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Muffins
Ingredients
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Instructions
  1. Heat oven to 350 degrees. Line a muffin tin with liners or oil lightly.
  2. Stir together flours, baking soda, pumpkin pie spice, and salt.
  3. In another bowl, stir together eggs, pumpkin, mayonnaise, honey, and vanilla extract.
  4. Add pumpkin mixture to dry ingredients and mix until just blended.
  5. Stir in pecans, then divide among muffin liners so each is about ¾ full (about ¼ cup each).
  6. Bake at 350 for 25 minutes or until toothpick inserted in center tests clean. Cool muffin tin for 5 minutes on a wire rack, then run a thin knife around each indent and turn muffins out; cool completely before eating.
Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

These cookies are SUPER easy to make. No fancy mixers, just a large spoon. Add the dry ingredients with wet ingredients, stick them in the fridge for about 10 minutes, form them into small balls, and dip them into a cinnamon mixture. You will want the balls to be about the size of a ping-pong ball. They are YUMMY. Now, these have coconut sugar in them, so they are only for those DIET LEVEL 6-er’s out there!!

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Pumpkin Snickerdoodle Cookies
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix together almond flour, baking soda, salt, and pumpkin pie spice.
  3. In a separate, small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients. Mix together until wet and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).
  5. In a small bowl, mix cinnamon and coconut sugar.
  6. Form dough balls that are about 1.5 inches in diameter. Roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.
  7. Bake cookies for 10-12 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.
  8. Cool completely on the cookie sheet.
Lemon Pound Cake

Lemon Pound Cake

This lemon pound cake is just as rich and lemony as the one you get at Starbucks! However, it is sans the flour, sugar, butter, or oil!  This clean eating and grain-free treat has the perfect balance of tart and sweet. It is a great dessert dish to bring to a family gathering, baby shower or potluck.

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Lemon Pound Cake
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Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Optional Frosting
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Optional Frosting
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Instructions
  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
  2. Mix the dry ingredients together in a medium bowl, and add the wet ingredients. Stir until combined.
  3. Pour into loaf pan.
  4. Bake 35-45 minutes, or until toothpick comes out clean. (Bake first 20 minutes covered with foil, then uncover and bake 20-25 minutes longer.)
Optional Frosting
  1. To make the optional frosting, mix ingredients for frosting and spread over loaf just before serving! (Leftovers can be stored in the fridge.)
Recipe Notes

Go HERE for a link to purchase Sweet Leaf Baking Stevia for this recipe. There are other brands available at HEB and Whole Foods.

Kite Hill Almond Milk Yogurt can be found at Whole Foods.

You can freeze slices of this cake and thaw out one slice at a time for a treat!

Sweet Potato Pie Cookies

Sweet Potato Pie Cookies

Gluten-free! Grain-free! Refined sugar-free! What do these yummy cookies have? Healthy fat from coconut oil, antioxidants from cinnamon, and protein from hemp seeds.

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Sweet Potato Pie Cookies
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Prep Time 25 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Prep Time 25 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
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Instructions
  1. Soak all 12 pitted dates in very warm water for at least 10 minutes to soften.
  2. In food processor or large bowl (if using immersion blender), combine the mashed sweet potato, coconut oil, 8 of the softened dates, and vanilla extract. Blend until smooth. Add egg, flours, salt, baking soda and spices and combine until a soft dough forms (it may be sticky). If using a food processor, scoop dough into a mixing bowl. Fold in chopped walnuts, additional 4 chopped dates and hemp seeds (optional).
  3. Place bowl with dough in refrigerator, covered, and chill for at least 20 minutes.
  4. Once dough has chilled, preheat oven to 350° and begin to scoop tablespoon-size balls of dough, evenly spaced, on parchment-lined baking sheet. Flatten each ball so that it is roughly 1⁄4 inch thick.
  5. Bake for 11-12 minutes.
  6. Serve warm or store in the refrigerator. May also freeze to enjoy later.
Recipe Notes

For a 40-Day Challenge Approved Vanilla Bean Powder, go to this link: CHALLENGE APPROVED FOODS

Cauliflower Jalapeno Fritters

Cauliflower Jalapeno Fritters

You can make these fritters ahead in big batches and freeze them, crisping them up in the oven again just before serving. You can serve them with cashew cream or cashew yogurt for dipping or they are good just plain.

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Cauliflower Jalapeno Fritters
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Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Fritters
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Fritters
Ingredients
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Instructions
  1. Steam the cauliflower for about 10 minutes, or until very fork tender.
  2. Meanwhile, mix together all remaining ingredients save for avocado oil. Let the cauliflower cool slightly (so you don't end up with scrambled eggs) before using a wooden spoon to mix it into the egg mixture, mashing it as you go. You should end up with a lumpy looking batter — bits of cauliflower are great, but you want the egg and flour to be evenly distributed.
  3. Heat a large frying pan over medium heat, then coat the bottom lightly with avocado oil (or other high-heat oil of choice).
  4. Using two teaspoons, spoon batter into pan, pressing each fritter flat with the back of your spoon.
  5. Cook for 2-3 minutes on each side, or until you see the edges begin to turn golden. Transfer to paper towel. To keep warm, store in oven at 200°F until ready to serve.
Recipe Notes

These can be made ahead and frozen. Simply transfer directly from the freezer to a 350°F oven and reheat until crispy again.

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