Mini Cinnamon Streusel Coffee Cakes

There is no way you will be able to tell that these delicious little cakes are gluten free and sugar free. Great as a tasty little dessert, snack or with your morning coffee you'll want to make them often. The entire family will love them and you can make them for your next book club meeting or get together and serve them proudly to your friends. No one will be able to tell the difference. I hope you enjoy.

Mini Cinnamon Streusel Coffee Cakes

Ingredients:

Dry:

3/4 cup almond flour

2/3 cup coconut flour

1/4 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/4 cup blanched almonds, chopped (optional)

Wet:

3 Tbsp. unsalted butter, melted

2 eggs

2/3 cup sour cream

1/3 cup Splenda

1 tsp. vanilla extract

Streusel Topping:

1 Tbsp. unsalted butter, room temperature

1/4 cup Splenda

1/4 cup almond flour

1/2 tsp. cinnamon

Vegetable spray

Preheat oven to 375'

Combine the dry ingredients together in a large bowl with a whisk. Blend the wet ingredients together until smooth. Mix the wet into the dry and stir until well mixed. In a separate small bowl combine the ingredients for the streusel topping with a fork until well mixed and crumbly or sandy in appearance. Coat a mini muffin pan with vegetable spray and divide the cake mixture evenly into the compartments. Top each with about 1/2 tsp. of the streusel mixture. Bake for about 15 minutes. Cool cakes in pan on wire rack before removing. Store in an airtight container for up to 5 days.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 78.3

Total Fat 6.4 g

Saturated Fat 2.6 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.1 g
Cholesterol 25.7 mg
Sodium 100.0 mg
Potassium 24.8 mg
Total Carbohydrate 4.6 g
Dietary Fiber 2.0 g
Sugars 0.2 g
Protein 2.2 g

Roasted Shrimp Scampi on Salad with Creamy Basil and Roasted Garlic Dressing

A perfect light summer dish that will leave you feeling satisfied, this dish can be prepared as either full fat or an even lighter version with reduced fat and calories. Both versions of the shrimp and dressing are delicious and it is all up to you and your specific meal plan. I have included the nutrition facts for both styles to help make your choice easier. Either way you choose to prepare this dish you will love the taste of the garlicky-lemony shrimp complimented by the basil and roasted garlic dressing. I hope you enjoy.

Roasted Shrimp Scampi

Ingredients:

1 lb. large shrimp, cleaned and deveined

1/2 lemon, juiced

1 tsp. unsalted butter, melted

1 Tbsp. olive oil

2 tsp. garlic, minced

2 Tbsp. parsley, chopped

Preheat oven to 400'

Toss shrimp with other ingredients, except parsley, and arrange in a single layer on a sheet pan. Roast for between 8 and 10 minutes or until translucent. Remove from oven and toss with parsley. 

For a lighter version omit the butter and olive oil and instead coat shrimp with olive oil spray and remaining ingredients and follow the same directions.

Nutrition Facts for Full Fat Version

4 Servings

Amount Per Serving

Calories 166.8
Total Fat 6.3 g
Saturated Fat 1.4 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.1 g
Cholesterol 174.8 mg
Sodium 169.7 mg
Potassium 244.6 mg
Total Carbohydrate 3.0 g
Dietary Fiber 0.2 g
Sugars 0.2 g
Protein 23.4 g

Nutrition Facts for Reduced Fat Version
4 Servings
Amount Per Serving
Calories 128.5
Total Fat 2.0 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.3 g
Cholesterol 172.3 mg
Sodium 169.6 mg
Potassium 244.3 mg
Total Carbohydrate 3.0 g
Dietary Fiber 0.2 g
Sugars 0.2 g
Protein 23.4 g

Creamy Basil and Roasted Garlic Dressing

Ingredients:

1 head garlic, cut in half

1/2 small shallot

1 tsp. olive oil

3/4 cup sour cream

3/4 cup mayonnaise

1/4 cup basil, firmly packed

2 Tbsp. parsley, rough chopped

2 Tbsp. white wine vinegar

1/4 cup Parmesan cheese, grated

1/4 tsp. black pepper

Preheat oven to 400'

Using  a piece of aluminum foil about 6" by 6" center the garlic and shallot. Drizzle with olive oil and season with salt and pepper if desired. Bring corners up and seal packet. Roast in oven between 30 and 45 minutes or until garlic and shallot are caramelized. Remove and cool.

Place all of the ingredients, including the roasted garlic and shallot, in the bowl of a food processor and pulse until smooth. Chill well.

For a reduced fat version substitute low fat sour cream and light mayonnaise.

Nutrition Facts for Full Fat Version

16 - 2 Tablespoon Servings

Amount Per Serving

Calories 112.3
Total Fat 10.5 g
Saturated Fat 2.5 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 5.5 g
Cholesterol 9.7 mg
Sodium 106.8 mg
Potassium 34.6 mg
Total Carbohydrate 1.5 g
Dietary Fiber 0.1 g
Sugars 0.0 g
Protein 1.3 g

Nutrition Facts for Reduced Fat Version
16 - 2 Tablespoon Servings
Amount Per Serving
Calories 55.7
Total Fat 4.8 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.7 g
Cholesterol 5.7 mg
Sodium 132.0 mg
Potassium 33.7 mg
Total Carbohydrate 2.3 g
Dietary Fiber 0.1 g
Sugars 0.0 g
Protein 1.2 g

To assemble toss 2 cups of your favorite salad blend with 2 tablespoons of Creamy Basil and Roasted Garlic Dressing and arrange 3 ounces of Roasted Shrimp Scampi across the top.

Peanut Butter and Chocolate Chunk Mini Muffins

I enjoy my low carbohydrate muffins every single morning as part of my breakfast. They are also a great "go to" snack in the afternoon or evening. These are not a low calorie food but I have found that I can easily include them as part of my daily meal plan and continue to stay on track. These particular muffins are more of a sweet, dessert type snack but are great with that morning coffee. I hope you enjoy.

Peanut Butter and Chocolate Chunk Mini Muffins

Ingredients:

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

4 squares Lindt Extra Dark Chocolate (87% cocoa) chopped into small bits

Wet:

3/4 cup sour cream

2 eggs

1 Tbsp. unsalted butter

1/2 cup all natural low-sodium peanut butter

3/4 cup Splenda

Vegetable spray

Preheat oven to 375'

Liberally coat mini muffin pan with vegetable spray and set aside. Combine the dry ingredients together in a large bowl with a whisk. Melt the butter and peanut butter in the microwave for about 1 minute and whisk together. Combine the wet ingredients in a small bowl, whisking thoroughly with the butter mixture. Add the wet ingredients to the dry and blend well. Fill each cup in the mini muffin pan and bake for 12 to 14 minutes.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 97.0
Total Fat 7.1 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.7 g
Cholesterol 22.2 mg
Sodium 122.7 mg
Potassium 16.0 mg
Total Carbohydrate 5.9 g
Dietary Fiber 2.5 g
Sugars 0.7 g
Protein 3.8 g