Category: Breakfast Treats

Pumpkin Pie Granola

Posted on by

Pumpkin Pie Granola!  Just what the doctor ordered for your next pie topping.  What?  What I mean is that this versatile granola is not only delicious on it’s own as part of your morning go to healthy breakfast (served with Coconut Yogurt perhaps) but it also makes a fantastic crumble for an apple pie or even as the base of a pumpkin pie or cheesecake.  But the ultimate way to use it is with chocolate!

Pumpkin Pie Granola
 
Author: 
Nutrition Information
  • Serves: 4 cups
  • Serving size: ½ cup
  • Calories: 268
  • Fat: 24.7g
  • Carbohydrates: 14.8g
  • Fiber: 11.3g
  • Protein: 5.7g
Prep time: 
Cook time: 
Total time: 
Save Print
Ingredients
  • ¼ cupSpiced Pumpkin Butter (or pumpkin puree)
  • 2 tbsp coconut oil, melted
  • 1 egg white
  • 1 tsp vanilla
  • 4 tbsp Lakanto® sweetener https://www.lakanto.com/
  • 1 Pinch pure stevia powder
  • ½ tsp salt
  • ½ tsp chili powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ⅛ tsp ground cloves
  • ¼ cup flax seeds
  • 1 cup flaked unsweetened coconut
  • 1 cup pecans, chopped
  • ½ cup pumpkin seeds
Instructions
  1. Preheat oven to 325°F. Prepare a sheet pan with parchment paper or a silicon mat.
  2. In a medium bowl whisk together the Spiced Pumpkin Butter, coconut oil, eggy white and vanilla. Add the sweeteners salt and spices and whisk until thoroughly combined.
  3. Place the flax seeds in a food processor and pulse a few times. Then add the coconut, pecans, and pumpkins seeds and pumpkin butter mixture. Pulse 5-7 times until completely blended and mixture is medium coarse in texture. If you prefer a chunkier granola pulse less.
  4. Spread mixture evenly on the parchment paper or silicon mat and bake for 15 minutes. Stir using a spatula, flipping over larger pieces and continue to bake for another 10-15 minutes until fragrant and crisp. Remove from the oven and allow to cool to room temperature. If you find your mixture is not quite dry. Heat oven again to 300°F then turn off and set the granola back in the oven and close the door allowing the granola to continue to dry out but at a much lower temperature as the oven cools. Makes 4 cups, each serving is ½ cup.
Notes
Net Carbs = 3.5g
SugarOH = 6g
 

Pumpkin Cheesecake Donuts

Posted on by
Pumpkin Cheesecake Donuts
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1 donut
  • Calories: 270
  • Fat: 22.4g
  • Carbohydrates: 15.7g
  • Fiber: 10.6g
  • Protein: 8.3g
Save Print
National Filled Donut Day! Temptations abound when the fall season hits. These pumpkin donuts filled with rich cheesecake are no exception. It doesn't take an expert to make these at home, you can squeeze them out in no time! See the directions for how to easily squeeze these into your morning routine.
Ingredients
  • Donuts:
  • 2 eggs
  • ⅓ cup pumpkin puree
  • 2 Tbsp erythritol, powdered
  • 1 Tbsp xylitol, powdered
  • 1 pinch pure powdered stevia
  • 2 tbsp coconut milk
  • 2 Tbsp unsalted butter, melted
  • 2 tsp vanilla
  • 1 cup almond meal
  • 3 Tbsp coconut flour
  • 1 tsp powdered psyllium husk
  • 1 ½ tsp cinnamon
  • ¾ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp all spice
  • ¼ tsp cloves
  • ¾ tsp baking powder
  • ¼ tsp salt
  • Filling:
  • 4 oz cream cheese, room temperature
  • 2 tbsp pumpkin puree
  • 2 pinches stevia
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 2-3 drops lemon essential oil (optional)
Instructions
  1. Preheat the oven to 350°F. Grease a 6-well donut pan and set aside. Powder the erythritol, xylitol and 1 pinch of stevia in a blender, pulsing until fine.
  2. Whisk the eggs and pumpkin puree together. Whisk in the powdered sweeteners, coconut milk, butter and vanilla until thoroughly combined.
  3. Add the almond meal, coconut flour, psyllium husk powder (optional; it helps to keep the donuts from falling apart after baking), spices, baking powder and salt mixing until fully incorporated and thick. Set aside.
  4. In a small microwave safe bowl, heat the cream cheese until slightly warm and whisk until smooth. Add the pumpkin puree, stevia, lemon juice, lemon zest and essential oil if using (tangerine is also delicious in this recipe). Whisk until creamy then add to a zip top bag, cut the corner about ¼-inch and set aside.
  5. Fill each donut well about ⅓ full and spread evenly with a spatula. To do this easily, fill a zip top bag with the batter and cut off one corner (about ½ inch). Squeeze about ½ of the batter into the wells and spread out with a spatula. Now add the cream cheese filling placing it in the center of the batter around the ring (so there is batter on all sides). Pipe the remaining batter over each cheesecake ribbon and using a spatula or finger tips be sure that all the cream cheese is covered with batter without disturbing it too much. You shouldn’t see any cheese peeking through anywhere.
  6. Bake for 22-25 minutes until the donuts are puffed and golden. Remove from the oven and allow the donuts to sit in the pan for 10 minutes to cool. Keep in an airtight container in the refrigerator for up to one week. Makes 6 donuts.
Notes
NC: 5.1g
SugarOH: 6g
 

Banana Chocolate Protein Muffins

Posted on by
Banana Chocolate Protein Muffins
 
Author: 
Nutrition Information
  • Serves: 11
  • Serving size: 1
  • Calories: 134
  • Fat: 9.5g
  • Carbohydrates: 11.2g
  • Fiber: 5.5g
  • Protein: 6.4g
Prep time: 
Cook time: 
Total time: 
Save Print
Chocolate and Bananas? Bananas are often not considered to be a good choice when living a sugar free lifestyle. However, this is the case mostly because they are high in sugar and easy to over eat because they are convenient (easy to throw into a workout bag) and are known as healthy. The key is to only eat a small amount. These muffins are the perfect solution to get in just the right amount of probiotic loving banana without the blood sugar impact. Did I mention they are delicious too?!
Ingredients
  • ¼ cup coconut oil, melted
  • 3 eggs
  • 3 tbsp erythritol (Swerve or Lankanto - brown also work beautifully)
  • 1 tsp vanilla
  • 1 cup mashed banana
  • ½ cup almond flour
  • ¼ cup unsweetened cocoa powder
  • 4 tbsp whey protein powder
  • 4 tbsp hydrolyzed gelatin powder
  • 2 tbsp coconut flour
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅓ tsp salt
Instructions
  1. Preheat oven to 350°F. Place 11 muffin liners in a muffin tin and set aside.
  2. Whisk together the melted coconut oil, eggs, erythritol and vanilla. Add in the mashed banana mixing to combine.
  3. In a small bowl whisk together the almond flour, cocoa powder, whey protein powder, gelatin, coconut flour, cinnamon, baking powder, baking soda and salt to break up clumps.
  4. Add the dry ingredients to the wet ingredients blending to fully combine. Scoop into 11 muffin liners and bake 20-23 minutes until puffed and set in the centers. Set aside on a rack to cool in the pan. Makes 11 muffins.
Notes
Net Carbs: 5.7g
SugarOH: 2.2g
 

 

Peanut Butter and Jelly Donuts

Posted on by
Peanut Butter and Jelly Donut
 
Author: 
Nutrition Information
  • Serves: 1
  • Serving size: 1
  • Calories: 278
  • Fat: 22.7g
  • Carbohydrates: 14.2g
  • Fiber: 9g
  • Protein: 10.3g
Save Print
Ingredients
  • 2 large eggs
  • 2 tbsp erythritol
  • 1 tbsp xylitol
  • pinch pure powdered stevia
  • ⅓ cup unsweetened coconut milk
  • 2 tbsp unsalted butter, melted
  • 2 tsp vanilla
  • 1 cup almond flour
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup sugar free peanut butter
  • 2 tbsp sugar free jam (I used blackberry but you could also use this Blueberry jam)
Instructions
  1. Preheat oven to 350°F. Grease a 6-well donut pan and set aside. Powder the sweeteners in a blender until fine. Set aside.
  2. Whisk the eggs with the powdered sweeteners, coconut milk, butter, and vanilla until thoroughly combined.
  3. Add the almond meal, coconut flour, baking powder, and salt, mixing until fully incorporated. Add peanut butter and mix until a thick batter forms.
  4. Fill the donut wells about half full. Using a ¼-teaspoon measure, drop four ¼-teaspoons of jam in four equal spots around each donut. Cover each donut with the remaining batter.
  5. Bake for 22-25 minutes until the donuts are puffed and golden. Remove from the oven, then allow to sit in the pan for 20 minutes to cool. Keep in an airtight container in the refrigerator for up to one week.
Notes
Net Carbs : 5.2g
SugarOH: 6.2g
 

Spiced Pumpkin and Pecan Waffles

Spiced Pumpkin and Pecan Waffles

Posted on by
Spiced Pumpkin and Pecan Waffles
 
Author: 
Nutrition Information
  • Serves: 3
  • Calories: 341
  • Fat: 22g
  • Carbohydrates: 19.3g
  • Fiber: 15g
  • Protein: 17.7g
Save Print
Ingredients
  • 2 large eggs
  • 2 tbsp coconut milk
  • 1 tbsp grapeseed oil
  • 1 tsp vanilla
  • 1 tbsp xylitol
  • 1 pinch pure powdered stevia
  • ½ cup unsweetened pumpkin puree
  • ⅓ cup chia seed meal
  • ⅓ cup ground pecans
  • ¼ cup unsweetened protein powder
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ⅛ tsp ground cloves
  • ½ tsp baking powder
  • ⅛ tsp salt
Instructions
  1. Preheat a non-stick waffle maker. Spray or brush wells with oil just before adding the batter. Alternatively, preheat oven to 350°F and bake waffles in a silicone waffle pan set on a baking sheet for 17 minutes, then flip over onto the baking sheet and continue to bake another 4 minutes.
  2. Whisk together the eggs, coconut milk, oil, vanilla, xylitol and stevia in a medium bowl until fully combined.
  3. Whisk in the pumpkin puree until smooth.
  4. In a small bowl, whisk together the chia seed meal, pecan meal (simply grind ⅓ cup pecans in a blender until fine), protein powder, cinnamon, ginger, nutmeg, cloves, baking powder and salt to break up any clumps. Add this to the pumpkin mixture whisking to blend for 1-2 minutes.
  5. For conventional waffle maker: pour the batter into the waffle maker as is required for your waffle maker. Some waffle makers are larger or thicker than others so the amount of waffles this recipe makes may vary – simply divide the waffles into three equal servings once cooked.
  6. Cook for 3-5 minutes until golden brown and set. Or follow your waffle maker directions. May be refrigerated for up to 1 week in a zip top bag or frozen for up to 3 months.
Notes
Net Carbs : 4.3g
SugarOH: 4g