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Low Carb Biscuits (gluten free)

written by Stephanie Conn

You have to try my favorite Low Carb Biscuits, they are gluten free too!!

These Low Carb Biscuits are fluffy, gluten free, buttery and the perfect pair to your morning breakfast or brunch! They have such a great texture too, not grainy at all! You can easily make a double batch to feed the whole family all weekend…if they last that long!

Low Carb Biscuits

Growing up, biscuits and gravy were a staple weekend meal in my house. I will be honest though, I only ever ate the biscuits!! I’ve learned to love gravy now, but my number one love is still the biscuit. They’ve always been a favorite of mine so when we decided to eat a lower carb diet I was determined to find low carb biscuits that were worth keeping in my line up. With my husband being from Texas, I knew this was important to him too.

Low Carb Biscuits

You guys, I tried so so SO many low carb biscuit variations, to no avail. They were always to gummy, to dry, didn’t rise enough, or to dense… and the list goes on and on. I felt pretty defeated until I came across the recipe from low carb with Carrs that I found on Pinterest. I was able to tweak the recipe to meet the tastes I wanted by adding some spices and even shredded cheese occasionally! These low carb biscuits make the best breakfast sandwiches. I mostly use them for my favorite though, eggs benny!!

How to make the most amazing low carb, gluten free, biscuits!

  • Put your almond flour in a metal bowl and in the freezer while you prep. I leave mine in there for 15 to 20 minutes. You want it to be nice and cold!
  • Once it’s out of the freezer, mix in the baking powder and salt.
  • Add in your cubed cold butter and cut it into the dry mixture. If you have a pastry cutter, use that. If not, you can crumble the mixture in your hands. Just try to not warm the butter to much.
  • The mix should have a medium crumb consistency, looking like the size of small peas.
  • If you want to add the garlic powder and shredded cheese, do that now too.

LowCarbBiscitsSteps123

  • Place the egg whites in a separate bowl (I use my trusty Pyrex mixing cup). Whisk them until frothy. About 30 seconds or so.
  • Add the egg whites to the dry ingredients and stir in with a knife. I know this sounds odd, but it helps the mixture keep a light texture. It will look very wet and clumpy, that’s ok.

LowCarbBiscitsSteps456

  • Place about 2 Tbsp of the mixed batter on a cookie sheet lined with parchment paper or a silpat.
  • Bake at 400* for 10-12 minutes. They will become nice and golden on top!

LowCarbBiscitsOnTray

Enjoy!

Low Carb Biscuits
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Low Carb Biscuits

Buttery, fluffy low carb biscuits

Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings 6
Calories 70 kcal

Ingredients

  • 1 Cup COLD Almond Flour (plus 2 Tbsp) (you can place in freezer while you prep or 20 minutes before you start)
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 Tbsp COLD salted butter
  • 3 Large Egg Whites
  • 1/4 tsp Garlic powder (optional)
  • 1/2 cup Shredded Cheese (optional)

Instructions

  1. Preheat the oven to 400*

  2. Mix the dry ingredients together.

  3. Cut the butter into the mixed dry ingredients. Use a pastry cutter if you have one. The mix should have a medium crumb consistency, like the size little peas.

  4. Place the egg whites in a separate bowl and whisk until frothy. (save the egg yolks if you'd like to make a hollandaise sauce after)

  5. Add the egg whites to the dry ingredients and stir with a KNIFE. I know this sounds odd, but it helps the mixture keep a light texture. The mixture will look a little clumpy.

  6. Place about 2 Tbsp of the mixed batter on a cookie sheet lined with parchment paper or on a silpat.

  7. Bake for 10-12 minutes. They will be golden brown on top.

  8. Makes about 6 Biscuits. Double the batch if you'd like 12.

March 12, 2020 0 comment
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Keto Granola
BreakfastDessert

Sugar-Free Granola Recipe

written by Stephanie Conn

Sugar-Free Granola Recipe

This Sugar-Free Granola Recipe is crunchy, semi-salty and adds such an amazing texture to yogurt! You sweeten it up with dehydrated fruit and sugar-free maple syrup. The secret ingredient to my sugar-free granola recipe is tahini, you can find it in most grocery stores by the peanut butter. It acts as a binder and gives the granola the “oat” taste and texture that’s missing from more traditional granola.

When you decide to start eating low carb and low sugar, you think about the obvious things you’ll be giving up. Bread. Beer. Chocolate. Pasta. But I never thought about granola. I never even really liked granola until I realized, all of the sudden, that I couldn’t have it anymore! I was never a big yogurt fan either but when you go an entire year without consuming sugar and you find yogurt that has 1g of sugar… you take that on as your new treat and figure out how to make granola to go with it!

Sugar-Free Granola Recipe

It’s my bosses fault

My co-workers and I talk about many subjects, there are only 4 of us in my office and we spend 8hrs a day together so obviously conversations are a huge part of our day. We laugh a lot because no matter HOW we start a convo, it ALWAYS leads to a discussion about food. We all have different eating lifestyles that we follow, allergies that create interesting roadblocks and we share helpful tips when we find them. My boss was the one who turned me back on to granola. She brought in a home-made version one day and I tried it. I was hooked. I decided to take the recipe she follows and “ketofied” it!!

Sugar-Free Granola Recipe

The first few times I made this sugar-free granola recipe I added in dried cranberries. I had looked for unsweetened but couldn’t find them in my local grocery stores and I thought to myself … “well, it’s ok, there isn’t a ton of sugar in them so it’ll be fine” I bought a bunch in the bulk section and just went along my merry way. We started eating this granola twice a day.

The “ah ha” moment…

I noticed I was starting to feel pretty tired and not feeling the best. It should have been obvious, but it didn’t hit me until a few batches later that the granola was the culprit of how I was feeling!! I did some research and found that the cranberries I had been eating had somewhere around 26g of sugar and 32g of carbs! I literally felt like I had been poisoning myself and my husband! HAHA!! Lesson learned, even over a year later I can make mistakes and still need to read the labels of what I am buying.Sugar-Free Granola Recipe

So if you want to add a soft chew to your surgar-free granola recipe, find and add unsweetened cranberries, unsweetened coconut chips or dehydrate your own keto approved fruit and add that.

Finding the right yogurt

Anyone who eats keto knows that finding a yogurt to eat is HARD. So many of them have toooons of added sugar. A close friend of mine told me about this brand, Carb Master, sold at our local Fred Meyer store. I went right out to tyr it and found they have a ton of flavors to choose from and we like a lot of them. It’s turned into our ‘nighttime treat’ in place of ice cream and I’m not even mad about it. I often throw in some fresh blueberries, strawberries or raspberries too and it’s just blissful.

Sugar-Free Granola Recipe

Every weekend I make a batch of this Sugar-Free Granola for us to use throughout the week. I often double the batch to make sure we have enough and it’s been the perfect amount for two people thus far. It’s really been a lifesaver when the cravings hit for a treat at night. My husband used to love ice cream as an evening snack and this has now taken its place. It’s filling too. So no more nighttime tummy grumbles for him. Before going keto he would get up for a granola bar every night. Our dinners had to consist of a large amount of protein just to try and keep him full. Not any more. With how we eat now and this as our ‘before bed snack’ life has gotten a lot better.

Keto Granola
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Sugar-Free Granola Recipe

This Sugar-Free Granola Recipe is crunchy, semi-salty and adds such an amazing texture to yogurt! You sweeten it up with dehydrated fruit and sugar-free maple syrup. The secret ingredient to my sugar-free granola recipe is tahini, you can find it in most grocery stores by the peanut butter. It acts as a binder and gives the granola the "oat" taste and texture that's missing from more traditional granola.

Author Stephanie Conn

Ingredients

  • 1/2 cup Chopped almonds
  • 1/2 cup Chopped cashews
  • 1/2 cup Unsweetened dried cranberries (optional)
  • 1/4 cup Sunflower seeds
  • 1/4 cup Raw pumpkin seeds
  • 1/4 cup Sugar-free maple syrup (I use Lakonto Munkfruite)
  • 1/4 cup Tahini
  • dash of cinnamon
  • dash of salt

Double everything if you're making this for two people to eat through the week.

Instructions

  1. Add all of your ingredients to a large bowl and mix together.

  2. Pour out the mixture onto a baking sheet lined with parchment paper.

  3. Flatten out the mixture.

  4. Bake for 10 minutes at 300 degrees.

  5. Take out the granola and stir.

  6. Bake again for 8 to 10 more minutes.

  7. When the granola comes out you want it to be crispy, but not burnt.

  8. Let the granola sit and cool for about 20 minutes.

  9. Add it to your yogurt and enjoy!

  10. Store in an airtight container.

February 17, 2019 0 comment
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keto waffles
Breakfast

Keto Waffles

written by Stephanie Conn

Keto Waffles

These keto waffles are low carb and totally hold a great structure, which is super important in a waffle! They are made with a few simple ingredients including almond flour, heavy whipping cream, eggs, salt, stevia drops, xanthan gum, and baking powder. The baking powder helps the waffle acquire the well known fluffy texture. Keto low carb waffles come out crisp, fluffy and can be paired with any number of toppings!

I also included an easy Pumpkin Waffle Recipe since it’s fall here in Oregon!!

keto waffles

Let’s get one thing out there right now. I LOVE ME SOME BREAKFAST! When I was growing up and mom would say “hey, how about breakfast for dinner” I would literally get giddy. That meant fluffy pancakes or crispy waffles paired with warm syrup, eggs and of course, bacon! My mom and I would normally do breakfast for dinner when my dad and brother were gone hunting so making breakfast holds awesome memories for me, maybe that’s why I love waffles so much? We would dance around the kitchen and just have fun cooking together.

The tradition continues…

Now, being a mom myself and hearing that my mom lets my daughter flip the pancakes when she has sleepovers makes my heart melt a little cause I know she is getting those same memories as well. And my girl looooves her some breakfast too, so well done mom 😉 It’s still a toss-up if Alayna like my easy banana muffins more than pancakes, but I’m just happy she likes both low carb versions.

When my husband and I started out on our Keto journey it was a huge goal of mine to find a recipe for low carb waffles that I could still enjoy, for any meal. Trying quite a few different keto waffle batters lead me to see that most of them, while they tasted great, were so soft and floppy. I needed a recipe that would hold up to the toppings I wanted to add. The recipe below does JUST THAT. It is soft, yet strong and I love it!

keto waffles

What is the difference between a waffle and a Belgian waffle?

A Belgian waffle has deeper pockets which are the biggest difference between them and an American-style waffle. This makes a Belgian waffle excellent for holding tiny little pools of syrup and their texture is lighter and crisper. So it really comes down to the waffle iron you are using. To get a Belgian waffle you need an iron with a deeper, larger grid pattern.

Can you use a pancake recipe for waffles?

I am going to go with a hard no here. People do it and to each, there own but trust me, I have tried it. I have eaten pancakes made from waffle batter and waffles made from pancake batter. But they each are unique in their own way. A pancake is a golden brown on the outside, but it is also floppy and soft. They have fewer eggs than a waffle so they are more cake-like in consistency. Waffles, on the other hand, are crisp on the outside and light on the inside. This happens because they are made in an hot-oil covered metal waffle iron.

Are waffles healthy?

You might think that waffles are not the healthiest option for breakfast due to them being topped with syrup, butter, whipped cream and maybe fruit. But you can make these choices work for you while doing the low carb/keto lifestyle.

  • Such as choosing a syrup with little to no sugar. I use this and love it. The maple honest syrup is my fave because I grew up on Mrs. Buttersworth and this brand is thick, just like that one. My husband likes this one because it is more like traditional maple syrup and very thin in consistency.
  • While on keto we all know that butter is totally ok and is even considered its own food group! We use Kerrygold grass-fed butter from Ireland. It’s the BEST in my personal opinion.
  • Then we can not forget our dear friend, HWC (heavy whipping cream). We use this in our coffee, in most of our baking and most definitely to make whipped cream for our waffles!
  • As far as fruit goes, pretty much all berries are ok so top those waffles with your faves and call it good!

Most of these additions will increase the waffles healthy fats and add in some vitamins from the fruits. You’re also getting fiber from the almond flour so overall the nutritional value of a waffle can be pretty good for you, while on keto.

How do you keep waffles warm?

When you’re cooking for a group and want to make sure everyone has a nice hot waffle, here is what you can do. If you do not have a warm setting on your oven, preheat it to 200°F. Place a cooling rack on a cookie sheet. Once the waffles come out of your waffle iron put them directly on the cooling rack and into the oven. When you do this you are allowing the hot air in the oven to circulate around the waffle, which will keep them nice and crisp. If you put them directly on a cookie sheet with no cooling rack they can possibly cause the bottoms of the waffle to get a little soggy. And nobody likes a soggy bottom.

keto waffles

I love breakfast and could sit around and gab about it all day. It is legit my favorite meal. And don’t even get me started on how much I love brunch! Ha! So stack these keto waffles high, or eat them one at a time. Don’t forget to tell me how you prepare them, what toppings you add and what memories you’re creating while making them.

Until next time, ENJOY!

keto waffles
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Keto Waffles

These keto waffles are low carb and totally hold a great structure. They are made with a few simple ingredients including almond flour, heavy whipping cream, eggs, salt, stevia drops, xanthum gum and baking powder. The baking powder helps the waffle acquire the well known fluffy texture. These keto waffles come out crisp, fluffy and can be paired with any number of toppings!

Course Breakfast
Cuisine American
Keyword Keto Waffles
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 waffles
Calories 399 kcal
Author Stephanie Conn

Ingredients

  • 1 cup Blanched Almond Flour
  • 1/2 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 tsp xanthan gum
  • 1/2 cup heavy whipping cream (more if you want your batter thinner)
  • 2 tbsp avocado oil
  • 3 medium eggs
  • 6 drops stevia liquid (more or less to taste)

Instructions

  1. All ingredients used:


    keto-waffles

  2. In a large bowl, mix together the almond flour, baking powder, salt and xanthan gum.

    keto waffles

  3. Crack eggs and add all three to the dry mixture along with the avocado oil.

    keto waffles

  4. Mix the eggs and oil into the dry ingredients. Your badder will look a little chunky.

    keto waffles

  5. Pour in 1/2 cup of heavy whipping cream and mix. Feel free to add more if you like your batter thinner.

    keto waffles

  6. Once your waffle iron is hot, spray with a little non stick coconut spray or wipe a bit of oil on the iron with a paper towel or basting brush.

  7. Pour about 1/4 or 1/2 cup batter into your waffle iron. The amount you pour in will be determined on the side of your iron. You do NOT want to overfill your iron, prepare for a mess if you do so.

    keto-waffles
  8. I cook my waffles for about 5 minutes. If your iron has a timer, use that to judge the cooking time.
    keto waffles

Keto Pumpkin Waffle Recipe Video

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Pumpkin Waffle Recipe

Servings 6 waffles

Ingredients

  • 1 cup Blanched Almond Flour
  • 1/2 tbsp Bakin Powder
  • 1/4 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Nutmeg
  • 1/3 tsp Ground Clove
  • 1/2 cup Heavy Whipping Cream
  • 1/4 cup Pumpkin Puree
  • 3 Eggs
  • 2 tbsp Avocado Oil
  • 1 to 2 tsp Alternative Sweetener (liquid)

Instructions

  1. In a large bowl, mix together the almond flour, baking powder, xanthin gum, salt and the cinnamon, ginger, nutmeg and clove spices.

  2. Add three eggs and avocado oil. Mix.

  3. Pour in the heavy whipping cream, pumpkin puree and sweetener. Mix.

  4. Once your waffle iron is hot, spray with a little non stick coconut spray or wipe a bit of oil on the iron with a paper towel or basting brush.

  5. Pour about 1/4 cup of batter into your waffle iron, The amount you pour in will be determined on the size of your iron. You do NOT want to overfill your iron, prepare for a mess if you do so.

  6. I cook my waffles for about 5 minutes. If your iron has a timer, use that to judge the cooking time.

June 12, 2018 0 comment
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easy banana muffins
Breakfast

Easy Banana Muffins

written by Stephanie Conn

Easy banana muffins

There is nothing like a hot muffin, right out of the oven! These easy banana muffins are low carb with no sugar added! They are made with almond flour and lily’s chocolate chips.

I will be the first to admit I am a cook, not a baker. But, I have a little girl who LOVES to help mommy in the kitchen and for some reason, I feel like baking is easier to get her involved with. So every weekend, we bake something and my girl LOVES her some easy banana muffins! I am always trying new recipes I find because while my husband and I are low carb, obviously my daughter is not. Luckily she has adapted to the texture of almond flour and that’s what we use in all of our baked goods now. Since this recipe doesn’t call for any granular sugar we can all eat it and I don’t have to add in powdered artificial sweetener (which I really don’t like and my daughter REALLY doesn’t like). So far, liquid stevia drops have been ok for all of us, flavor wise, so these muffins are a big hit in my house.

easy-banana-muffins

Can you substitute brown sugar for white sugar in baking?

You can but it is good to note that it does not make them any more healthy for you. You can do a 1 to 1 substitute with most recipes: 1 cup of white sugar equals 1 cup of brown sugar. Brown sugar does contain molasses. This can change the texture and the flavor of what you are baking but the sweetness with be the same. We use a few different sugar alternatives in our home. I will be honest, they are not my favorite but I have grown to expect their taste. We use Monkfruit and Swerve in our most of our muffins and in most of our baking. This is a taste my daughter does not like so I still use regular white sugar sometimes. Since she’s so picky, I’d rather see her eat a muffin made with almond flour and real sugar then no muffins at all. Plus, she loves bananas so this is an easy, go to, breakfast/snack for her to have around.

How long will muffins last in the refrigerator?

When you have fresh baked muffins, they will keep for about 1 week in the fridge. If you have the muffins properly stored, they can last about 1 to 2 days at a normal room temp on your counter top. I have had muffins on my counter longer but it just depends. If it’s humid they won’t last as long. Just be sure to check for mold if you’re going over 3 to 4 days with leaving them out. They don’t last very long on our counter! Little sneaky fingers come in all day and grab them.

easy-banana-muffins

How long do I have to wait for muffins to cool down?

When you take them out of the oven, let the muffins stay in the tin baking pan for about 5 minutes. Try to remember to set a timer because if they stay in to long they will begin to sweat and the muffins can get soggy. I know it is hard to wait, but if you take them out of the liner to soon, the muffins will stick to the liner and then you are loosing part of the yummy goodness! Now one wants to get caught eating muffin crumbs directly off the liner, am I right? 😉

Can you freeze homemade banana muffins?

Once you’ve baked your muffins you have to let them cool completely. Then you can place your muffins on a baking sheet and pop them in the freezer for around 2 hours. After the muffins have completely frozen you can place them into freezer-safe bags or containers. If you put the muffins in bags or containers before the freezing-baking sheet step, they will stick together and it’s just no fun to have a clump of muffins!

easy-banana-muffins

How do you thaw frozen bananas?

Take your bananas out of the freezer and let them set for about 5 minutes on the counter. Use a knife and remove the peel, place the bananas on a plate. You can then let the bananas thaw at room temperature before using them for baking. It could take a while, 2 hours maybe. If you want to speed this up a bit you can microwave the bananas for about one to two minutes. You don’t want to put hot bananas into your mix thought, so even after they are microwaved, let them sit on the counter for a few minutes. Gathering all of you other ingredients and getting them in the food processor should be long enough.

How long does it take to bake banana muffins?

I bake my banana muffins in a preheated oven for 30 to 40 minutes. I make sure to poke a toothpick in the center to make sure it comes out clean. The ones pictured here were in a little to long so they turned out a tad dark. They still tasted great though! I put 30 minutes on the recipe below because that’s how long I would bake these in my oven, but all ovens are different!

How many cups is 3 large bananas?

Equivalent Measurements for bananas:

1 3/4 cup mashed = 3 or 4 bananas
1 cup, sliced = 1 large banana

Easy Banana Muffins

I really hope you’re able to snuggle up with a loved one and taste these muffins sometime. They are very filling and very satisfying. Plus, you can feel guilt free knowing they are super low carb and lower in sugar.

Enjoy!

easy banana muffins
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Easy banana muffins

There is nothing like a hot muffin, right out of the oven! These easy banana muffins are low carb with no sugar added! They are made with almond flour and lily's chocolate chips.

Ingredients

  • 2 cups almond flour
  • 3 medium soft bananas
  • 6 eggs
  • 2 tbsp coconut oil
  • 2 tsp vannilla ext
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 drop liquid stevia
  • 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F.

  2. Line your muffin tin with liners.

  3. Combine all of the ingredients (excluding the chocolate chips) in a blender or food processor. Blend until combined.

  4. Scoop the batter into each muffin liner. Only fill the liner about half to 3/4 of the way full.


  5. Sprinkle about 1 tbsp of chocolate chips on top of each muffin.

  6. Bake the muffins for about 30 minutes, or until golden on top.

April 24, 2018 0 comment
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