I'm making an awesome dip for dinner later. My husband just requested spicy chicken, so I'll be on the hunt for some special seasoning recipe on the web too.
Update - I found a much better cinnamon roll recipe and it is below. I think the other one probably just needed an egg.
2 T coconut flour
2 T melted butter
2 T Erythritol or Swerve
1 T water or heavy cream or almond milk - I used HWC
1/4 tsp baking soda
1/4 tsp cream of tartar
¼ tsp vanilla
1 tsp psyllium husk - I didn't have any, but I'd like to try it
1 T butter
1 T Erythritol
1/2 tsp cinnamon
- Mix filling ingredients together, then microwave it for 30 seconds. Set it aside.
- Mix the dry ingredients, mix the wet, and then mix them all together.
- On a piece of wax paper, form the “dough” into a long strip. Spread the cinnamon mixture over it.
- Roll it up like sushi! Then stick it in the freezer for 10 minutes.
- Cut it into thirds, stick it in a small dish. Microwave for 60-90 seconds and top with glaze.
1 T powdered swerve and 1/4 - 1/2 tsp almond milk
Just mix until you reach the consistency you want
3 T HWC
2 T Swerve
Splash of vanilla
Combine cream and swerve, heat on stove top until bubbly and slightly thickened. Stir in vanilla. Pour over roll.
Serves: 1 large serving
- 1 tablespoon erythritol, divided
- ¼ teaspoon ground cinnamon
- ¼ cup almond meal
- 1 tablespoon coconut flour
- ½ teaspoon baking powder
- pinch salt
- 1 tablespoon applesauce or butter
- ⅛ teaspoon apple cider vinegar
- 1 tablespoon almond milk
This recipe crumbled on me, but it still tasted like a cinnamon biscuit. It definitely wasn't all I hoped for. Give it a shot. You might have better results than me. It's worth it if you need a cinnamon sugar fix.
- In a small bowl or mug, combine ½ tablespoon erythritol or sugar with the cinnamon and set aside.
- In a mug, combine the flour, baking powder, and salt. Add in the applesauce or butter, apple cider vinegar, almond milk, and ½ tablespoon sugar or erythritol and stir until completely combined and all the flour is incorporated. Turn the dough out onto a lightly floured surface and knead 2-3 times, or until it comes together. Flatten the dough into a rectangle that is 2-3 inches wide and as thin as you can make it, about ¼ inch thickness. Sprinkle the cinnamon sugar over the dough, leaving a border around the edges. Carefully roll the dough up from the short side and place back in the mug. Microwave for a minute to a minute and a half, until risen and solid but not tough.
- Optional glaze: combine 1 tablespoon powdered sugar with ¼-1/2 teaspoon almond milk and whisk until smooth. Drizzle over the cooked cinnamon bun.
Nutrition with almond and coconut flour: Calories 196, Fat 17g, Net Carbs 6g, Protein 5g
Carrot Mug Cake
For the mug cake:
- 2 Tbsp butter
- 1 egg
- 3 Tbsp granulated sugar substitute
- 1/4 cup almond flour
- 1 Tbsp coconut flour
- 1 Tbsp unsweetened vanilla almond milk
- 1/3 cup shredded carrot
- 1/2 tsp baking powder
- pinch of salt
- 1 tsp pumpkin spice mix:
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp all spice
1/4 tsp cloves
For the Icing:
- 2 oz cream cheese
- 2 Tbsp granulated sugar substitute
- 2 Tbsp heavy cream
- 1/4 tsp vanilla extract
For the mug cakes:
- Melt the butter in a microwave safe bowl.
- Add the egg, almond milk, sugar substitute, almond flour, coconut flour, shredded carrot, baking powder, pumpkin spice, and pinch of salt.
- Stir well and divide between two mugs.
- Microwave for one minute.
- Test and microwave for another 30 seconds if necessary. If still not firm, try another 30 seconds, but be careful not to overcook.
- Cool slightly before topping with icing.
For the icing:
- Combine the cream cheese and sweetener and beat until smooth.
- Then add the heavy cream and vanilla and beat until combined and smooth.
- Slather on the icing and enjoy. I cut my little cupcakes in half so I could put icing in the middle.
Serves 3 small cupcakes
I serving: Calories 233, Fat 18g, Net Carbs 3g, Protein 5g
Spinach + Artichoke Dip
- 1 cup of frozen spinach
- 1 14 oz can of quartered artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 cup mozzarella
- Fresh shredded Parmesan (optional)
- cherry tomatoes (optional)
- Heat spinach and drain
- Drain and chop artichoke hearts
- Heat cream cheese in microwave for 1 minute until soft
- Combine all ingredients and stir
- Sprinkle some mozzarella on top
- Put under the broiler for 5 minutes or until the cheese is golden brown
- Garnish with fresh shredded Parmesan and cherry tomatoes
- Serve hot with pork rinds
1 serving: 202 calories, 17g fat, 5g net carbs, 6g protein,