Sweet Cinnamon Popovers

One of my early muffin tests resulted in a baked good reminiscent of fallen popovers. I stored away the idea for later and pulled it out a few weeks ago. A couple of tweaks here and there, et voilà perfectly popped popovers. A little cinnamon and honey make them an extra yummy treat!

Scant ½ c almond butter (4 oz)
4 T oil
6 eggs
¾ c almond milk
2 T honey
2 t cinnamon
½ t salt

1. Blend ingredients until thick and frothy
2. Pour into 12 well-greased popover or muffin cups
3. Bake at 400°F for 40-45 min until puffed with crispy golden tops

Nutrition Facts

Serving Size 1 popover Serving per Recipe 12

Amount per Serving Calories 145 Total Fat 12.2 g   Saturated Fat 1.9 g   Polyunsaturated Fat 3.1 g   Monounsaturated Fat 6.3 g Cholesterol 93 mg Sodium 175 mg Potassium 121 mg Total Carbohydrates 5.1 g   Dietary Fiber 1.4 g   Sugars 3.3 g Protein 5.3 g

Cauliflower Almond Butter Pizza Crust

I still haven't found that just-right combination of flavor and texture that replicates a good pizza crust for me. Maybe I never will, but I keep trying. This one is good enough we've used it several times. I like the combination of ingredients because I feel like it's a little more nutritionally balanced than some recipes I've seen.

2¼ c cauliflower florets (8 oz)
Scant ¼ c almond butter (4 oz)
4 T butter
2 eggs
¾ c grated mozzarella cheese (3 oz)

1. Grate cauliflower using a small-holed grater or grind in a food processor.
2. Blend together cauliflower, butters, eggs, and cheese until well combined.
3. Spread evenly onto a well-greased (or parchment-lined) 12" round pan or 9x13 pan.
4. Bake at 350°F for 60 min.
5. Top with your favorite ingredients and broil until cheese is bubbly.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 187 Total Fat 16.2 g   Saturated Fat 5.7 g   Polyunsaturated Fat 2.3 g   Monounsaturated Fat 7.2 g Cholesterol 68 mg Sodium 165 mg Potassium 220 mg Total Carbohydrates 4.5 g   Dietary Fiber 2.4 g   Sugars 0.7 g Protein 7.9 g

Zucchini Muffins

For most of my early childhood, we had a huge garden in our backyard. One of the vegetables we grew way too much of every year was zucchini. I remember pulling wagonfuls through the neighborhood with my dad in an effort to share the abundance. Now that I've rediscovered zucchini as a low-carb staple, it seemed only fitting to recreate my mom's zucchini bread recipe as a low-carb dish.

⅔ c almond butter (6 oz)
4 eggs
2 T honey
6 T butter, softened
¼ t salt
2 t baking powder
1 t cinnamon
½ t nutmeg
1 c finely shredded zucchini (6 oz)

1. Beat together all ingredients until thoroughly combined.
2. Divide batter evenly among 6 well-greased jumbo* muffin cups.
3. Bake at 350°F for 60-65 min or dark golden brown and set in the centers.

*NOTE: This recipe can also be made in standard muffin cups. Divide batter up among 12 cups and cut the baking time about in half.

Nutrition Facts

Serving Size 1 jumbo or 2 standard muffins Serving per Recipe 6

Amount per Serving Calories 346 Total Fat 29.9 g   Saturated Fat 9.5 g   Polyunsaturated Fat 4.7 g   Monounsaturated Fat 13.9 g Cholesterol 154 mg Sodium 485 mg Potassium 340 mg Total Carbohydrates 13.2 g   Dietary Fiber 4.0 g   Sugars 7.7 g Protein 10.7 g

Focaccia Bread

One of my favorite dishes from my high-carb days was a focaccia bread. I've been working on a low-carb version and I'm pretty excited about how well it has turned out. This recipe could also make a nice thick-crust pizza, though if I'd be covering it with cheese, I would leave off the oil and probably cut the Romano by about half.

⅓ c peanut butter (3 oz)
⅓ c almond butter (3 oz)
4 eggs
2 t baking powder
1½ c grated Romano cheese (3 oz)
1 c finely shredded mozzarella cheese (4 oz)
1 T olive oil
1 t oregano
½ t thyme

1. Beat together butters, eggs, baking powder, and cheeses until well blended.
2. Spread batter over a parchment-lined baking sheet until it is ¼- to ½-in thick.
3. Drizzle with oil and sprinkle herbs over top of bread.
4. Bake at 350°F for 30-35 min or until golden.
5. Add toppings, if desired, and broil for 4-6 minutes.

Nutrition Facts

Serving Size 1 slice (plain) Serving per Recipe 8

Amount per Serving Calories 260 Total Fat 21.1 g   Saturated Fat 5.8 g   Polyunsaturated Fat 3.8 g   Monounsaturated Fat 10..2 g Cholesterol 115 mg Sodium 410 mg Potassium 208 mg Total Carbohydrates 5.5 g   Dietary Fiber 2.2 g   Sugars 1.2 g Protein 14.5 g

Peanut Butter Banana Muffins

Bananas are pretty much my son's favorite food. At 20 months old, he eats one (and sometimes two or three) every day. And if I try to give him a "naked" banana, he complains and tries to sign "peanut butter" with his hands full of banana. We were running low on almonds the other day and I figured I could try making a peanut butter base for my banana muffins. I thought they were even better than my original recipe. My daughter (6) seemed to agree. She asked for three of them at breakfast.

⅔ c peanut butter (6 oz)
4 eggs
4 T butter
1½ t baking powder
1 t cinnamon
¾ c mashed banana (6 oz)

1. Combine everything but bananas in blender and puree until smooth
2. Stir in bananas and divide equally among 6 well-greased jumbo* muffin cups
3. Bake at 350°F for 60 min

*NOTE: You could also make this recipe in a standard-sized muffin pan. Divide the batter equally among the 12 cups and bake for about half the time.

Nutrition Facts

Serving Size 1 jumbo muffin (or 2 standard muffins) Serving per Recipe 6

Amount per Serving Calories 308 Total Fat 25.2 g   Saturated Fat 7.9 g   Polyunsaturated Fat 5.4 g   Monounsaturated Fat 10.3 g Cholesterol 144 mg Sodium 454 mg Potassium 349 mg Total Carbohydrates 13.3 g   Dietary Fiber 3.1 g   Sugars 4.7 g Protein 11.2 g

Almond Butter Flatbread

I've been craving sandwiches lately. I haven't yet perfected a low-carb loaf of bread, so I decided to go with what has been working for me and bake myself some flatbread.

⅔ c almond butter (6 oz)
2 c grated Romano cheese (4 oz)
4 T butter
4 eggs
1 t honey
½ t salt
2 t baking powder

1. Beat together all ingredients.
2. Spoon ⅔ c batter onto each of 3 greased 9-in baking pans* lined with parchment.
3. Spread in an even layer to the edges.
4. Bake at 375°F for 20-25 min or until the edges have browned.
5. Let cool 1-2 minutes on pan before removing to a wire rack.

*NOTE: If you prefer square slices, you can use a single 11x17 baking sheet in place of the 9-in pans. You may need to add a few more minutes baking time if you choose this method.

Nutrition Facts

Serving Size 1 slice (¼ round) Serving per Recipe 12

Amount per Serving Calories 181 Total Fat 15.5 g   Saturated Fat 5.1 g   Polyunsaturated Fat 2.3 g   Monounsaturated Fat 7.2 g Cholesterol 82 mg Sodium 390 mg Potassium 139 mg Total Carbohydrates 3.8 g   Dietary Fiber 1.7 g   Sugars 1.2 g Protein 8.2 g

Savory Bacon Cheddar Muffins

These are absolutely the best bread item we've tasted since changing our diet. The flavor is excellent; the "mouth feel" is spot on. Adam and I suspect even our carb-loving friends wouldn't guess these are low-carb muffins made without grain.

⅔ c almond butter (6 oz)
6 eggs
1½ t honey
¼ c almond milk
¼ t salt
2 t baking powder
¼ lb bacon, cooked and crumbled
1 c grated Cheddar cheese (4 oz), divided
1 scallion, sliced into rings

1. Beat together almond butter, eggs, honey, almond milk, salt, and baking powder with bacon and ¾ c cheese.
2. Divide batter evenly among 6 greased jumbo muffin cups. Top with remaining cheese and scallion rings.
3. Bake at 350°F for 55-60 min or until browned and set.

Nutrition Facts

Serving Size 1 jumbo muffin Serving per Recipe 6

Amount per Serving Calories 355 Total Fat 29 g   Saturated Fat 7.6 g   Polyunsaturated Fat 5.1 g   Monounsaturated Fat 14.6 g Cholesterol 209 mg Sodium 540 mg Potassium 342 mg Total Carbohydrates 7.9 g   Dietary Fiber 3.5 g   Sugars 2.9 g Protein 18.9 g

Cauliflower Pizza Crust

A cauliflower-based pizza crust was actually one of the first low-carb recipes I'd found that truly excited me. Of the three or four types of crusts I've tried since changing my diet, this is definitely my favorite. For a photo tutorial on preparing the cauliflower, and a comparison of most of the major low-carb crust recipes available online, check out Stuff I Make My Husband. Also, please forgive the toasted appearance of this pizza. I wasn't watching it closely in the broiler and it got a little browner than I would have liked.

12 oz cauliflower, fresh or frozen
¾ c shredded mozzarella cheese (3 oz)
½ c grated Romano cheese (1 oz)
1 egg
½ t baking powder
1 t basil
1 t thyme

1. Cook the cauliflower in salted water for 8-10 minutes, until soft but not mushy.
2. Drain well, pressing excess water out.
3. Shred cauliflower or pulse in a food processor until it resembles grains of rice.
4. Mix together with remaining ingredients to form a soft dough.
5. Press evenly into a greased, parchment-lined 10-in springform pan* or onto a a greased baking sheet lined with parchment.
6. Bake at 400°F for 60 minutes or until evenly browned.
7. Flip crust over and add sauce, cheese, and/or toppings of your choice.
8. Broil for 5-10 minutes or until cheese is bubbly.

*NOTE: Using a 10-in pan will make a crust that is ¼- to ½-in thick. For a thinner crust, reduce baking time accordingly.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 4

Amount per Serving Calories 132 Total Fat 8.2 g   Saturated Fat 4.4 g   Polyunsaturated Fat 0.6 g   Monounsaturated Fat 2.4 g Cholesterol 70 mg Sodium 322 mg Potassium 310 mg Total Carbohydrates 5.6 g   Dietary Fiber 2.4 g   Sugars 0.2 g Protein 10.2 g

French Toast

I've been working to perfect a sandwich bread recipe. I'm not quite there yet, but along the way I found a way to make some nice low-carb French toast.

Bread
2 t yeast
1¼ c almond milk, warmed to 110°F
¾ c coconut flour (3 oz)
2½ t baking powder
¼ t salt
8 eggs
⅔ c almond butter (6 oz)
6 T butter, softened

1. Proof yeast in warm milk for 15 minutes or until frothy
2. Beat remaining ingredients together
3. Add yeast mixture and pour into a well-greased 9x5 loaf pan lined with parchment
4. Bake at 400°F for 15 min then lower temperature to 350°F for another 60 min or until browned and set
5. Let bread cool in pan a few min before turning out onto cooling rack
6. Cool completely and slice into 16 pieces
7. Set slices out to dry overnight or toast in a 350°F oven for an hour

Custard
4 eggs
½ c almond milk
½ t cinnamon

1. Beat eggs
2. Whisk in almond milk and cinnamon until smooth
3. Dip dried bread slices in custard, pressing down to absorb mixture
4. Fry on a greased griddle over medium heat until browned on both sides, turning halfway

Nutrition Facts

Serving Size 2 slices Serving per Recipe 8

Amount per Serving Calories 392 Total Fat 34.6 g   Saturated Fat 14.1 g   Polyunsaturated Fat 4.5 g   Monounsaturated Fat 12.4 g Cholesterol 300 mg Sodium 526 mg Potassium 307 mg Total Carbohydrates 8.1 g   Dietary Fiber 4.4 g   Sugars 1.7 g Protein 14.9 g

Banana Nut Bread

Banana bread was always one of my favorite breakfast treats growing up. My mom made the best. Of course, her version has a ton of flour and sugar added. While this isn't quite the same as Mom's, it's pretty close--for a fraction of the carbs. I think it's especially yummy with a dab of peanut butter.

⅓ c coconut flour (1½ oz)
1 t baking powder
½ t cinnamon
¼ t salt
4 eggs
⅓ c almond butter (3 oz)
4 T butter, softened
1 c mashed ripe bananas (8 oz)
½ c walnuts (3 oz)

1. Whisk together dry ingredients
2. In a separate bowl (or blender) beat together eggs and butter
3. Pour egg mixture over dry ingredients and beat until well combined
4. Stir in banana and walnuts
5. Pour batter into a well-greased 8x8 pan lined with parchment
6. Bake at 375°F for 45 min or until golden brown and set
7. Let stand in pan a few min before serving

Variation: Banana Muffins
I've also made this recipe as 6 jumbo muffins. I bake them at 400°F for 25-30 min.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 285 Total Fat 24.4 g   Saturated Fat 8.4 g   Polyunsaturated Fat 7.1 g   Monounsaturated Fat 7.1 g Cholesterol 108 mg Sodium 258 mg Potassium 275 mg Total Carbohydrates 12.0 g   Dietary Fiber 3.5 g   Sugars 4.6 g Protein 7.7 g

Ozark Dressing

Surfing the low-carb internet waves in my search for new ideas, I found a series of posts featuring Thanksgiving recipes, including one for cornbread-like low-carb stuffing made with coconut flour. Since we'd recently had to exchange our decades-old toaster oven for a model with a rotisserie feature, I've been wanting chicken with cornbread dressing. Since I'm not known for leaving well-enough alone, I created my own version of "corny" coconut muffins inspired by Jeremy Jackson's Ozark Cornbread recipe.

3 jumbo/6 standard Ozark muffins (see recipe below)
2 T butter
½ c diced onion (2 oz)
1 c diced celery (4 oz)
1 clove garlic, minced
1 t thyme
¼ t sage
¼ t each salt and pepper, or to taste
1 egg, beaten
1 c chicken broth

1. Cut muffins into ½" cubes and toast in a single layer for an hour at 350°F.
2. Melt butter over medium-high heat. Add vegetables and sauté until soft and translucent. Add the garlic, herbs, and seasoning, cooking for a minute longer.
3. Stir in egg, broth, and muffin cubes.
4. Reduce heat to low and continue cooking, stirring occasionally, until mixture is golden brown and liquid has been absorbed.

Ozark Muffins
½ c coconut flour (2 oz)
1½ t baking powder
¼ t salt
6 eggs
Scant ½ c almond butter (4 oz)
4 T butter, softened
¾ c almond milk

1. Whisk together flour, baking powder, and salt.
2. In a separate bowl, beat eggs with remaining ingredients until smooth and creamy.
3. Pour egg mixture over dry ingredients and mix until combined.
4. Divide batter among 6 well-greased jumbo* muffin cups (about ½ c ea).
5. Bake at 400°F for 30 min or until golden brown and set.
6. Let cool completely before serving.

*NOTE: You can make this recipe in standard-sized muffin cups. It will make 12 muffins and baking time should be cut about in half.

Nutrition Facts (Dressing)	Nutrition Facts (Muffins)
Serving Size ¼ recipe Serving per Recipe 4	Serving Size 1 jumbo muffin or 2 standard muffins Serving per Recipe 6
Amount per Serving Calories 323 Total Fat 28.8 g   Saturated Fat 13.3 g   Polyunsaturated Fat 3.4 g   Monounsaturated Fat 10.1 g Cholesterol 217 mg Sodium 795 mg Potassium 374 mg Total Carbohydrates 7.8 g   Dietary Fiber 3.5 g   Sugars 1.4 g Protein 10.6 g	Amount per Serving Calories 322 Total Fat 28.8 g   Saturated Fat 12.1 g   Polyunsaturated Fat 3.7 g   Monounsaturated Fat 10.3 g Cholesterol 205 mg Sodium 450 mg Potassium 237 mg Total Carbohydrates 7.0 g   Dietary Fiber 3.7 g   Sugars 1.5 g Protein 11.1 g

Cream Cheese Frosting

I'd been craving carrot cake, so I decided to experiment with one of my favorite frosting recipes ("Butter-Cream Cheese Frosting" from 1,000 Vegetarian Recipes by Carol Gelles) to see if I could low-carbify it.

½ c cream cheese, softened (4 oz)
1 T butter, softened
1 T honey
¼ t vanilla

Beat together all ingredients until fluffy.

Nutrition Facts

Serving Size 1 T Serving per Recipe 12

Amount per Serving Calories 48 Total Fat 4.3 g   Saturated Fat 2.7 g   Polyunsaturated Fat 0.2 g   Monounsaturated Fat 1.2 g Cholesterol 13 mg Sodium 36 mg Potassium 13 mg Total Carbohydrates 1.7 g   Dietary Fiber 0.0 g   Sugars 1.4 g Protein 0.7 g

Faux-tato Pancakes

I know latkes aren't traditionally a breakfast food, but that's when I seem to serve them most often. Something about that sweet and savory taste just starts the day out right. With potato pancakes off the menu, I decided to try a ricing technique I'd been reading about to make cauliflower latkes instead.

1¼ lb cauliflower
4 eggs
½ c shredded onion (3 oz)
1 c grated Romano cheese (2 oz)
1 t baking powder
¼ t salt
½ t pepper
Oil for frying

1. Cook cauliflower in boiling water until tender but not mushy. Drain well, squeezing out as much excess water as possible.
2. Shred or pulse in a food processor until cauliflower resembles grains of rice.
3. Stir together riced cauliflower with remaining ingredients.
4. Heat a large skillet over medium heat and grease lightly with oil.
5. For each cake, spoon 2 T batter into pan and spread out into a 3- to 4-in round. Cook 2-3 min per side or until browned and cooked through.

Nutrition Facts

Serving Size 5 pancakes Serving per Recipe 4

Amount per Serving Calories 169 Total Fat 9.2 g   Saturated Fat 4.0 g   Polyunsaturated Fat 1.2 g   Monounsaturated Fat 3.1 g Cholesterol 200 mg Sodium 551 mg Potassium 547 mg Total Carbohydrates 10.1 g   Dietary Fiber 4.0 g   Sugars 0.1 g Protein 13.8 g

Blueberry Muffins

I'd really been craving blueberries ever since I read a recipe for lemon souffle with blueberry coulis. Once I got the hang of low-carb muffins, I thought they would make a perfect vehicle for blueberries.

1/3 c coconut flour (1½ oz)
1 t baking powder
½ t cardamom
¼ t salt
4 eggs
1 T honey
1/3 c almond butter (3 oz)
4 T butter, softened
1 c blueberries (5½ oz)

1. Whisk together dry ingredients
2. In a separate bowl (or blender) beat together eggs and butters
3. Pour egg mixture over dry ingredients and beat until well combined
4. Fold in half the blueberries
5. Divide batter by 1/3-c measure among 6 well-greased jumbo* muffin cups
6. Top batter in each cup with remaining blueberries
7. Bake at 400°F for 25-30 min or until golden brown and set

*NOTE: You can make this recipe in standard-sized muffin cups. It will make 12 muffins and baking time should be cut about in half.

Nutrition Facts

Serving Size 1 jumbo muffin or 2 standard muffins Serving per Recipe 6

Amount per Serving Calories 275 Total Fat 22.8 g   Saturated Fat 10.1 g   Polyunsaturated Fat 2.7 g   Monounsaturated Fat 8.1 g Cholesterol 144 mg Sodium 345 mg Potassium 181 mg Total Carbohydrates 11.6 g   Dietary Fiber 3.4 g   Sugars 6.6 g Protein 8.0 g