Almond Gems

This recipe was born of necessity. Meaning that the first recipe I tested for a sweet treat did not come out as expected. After my failed attempt, which I will get back to and adjust to correct, I came up with this very simple but absolutely delicious dessert. It is important that when you are making something with only a few ingredients that you use the best quality you can find. Make sure to use pure vanilla and pure almond extracts; it really makes a big difference. These Almond Gems taste like an old fashioned almond cookie from a Chinese restaurant, if you remember those, but I have updated it with a thick, rich drizzle of chocolate ganache on the top. Of course, that is your option because they certainly stand alone without it but it is included in the nutrition information. For me, chocolate makes everything that much better though. I hope you enjoy.

Almond Gems

Ingredients:

Dry:

1 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Wet:

2 eggs

2 Tbsp. unsalted butter, melted

1 cup sour cream

1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

1 cup Splenda

butter spray

Topping:

1/4 cup sliced almonds

2 squares Lindt Extra Dark Chocolate, 87% Cocoa, chopped

2 Tbsp. heavy cream

1/2 tsp. vanilla extract

1/2 tsp. to 1 tsp. Splenda (to taste)

Preheat oven to 375'

Whisk together dry ingredients in a large bowl until well combined. Blend the wet ingredients together in another bowl until well mixed. Add the wet ingredients to the dry and stir well to blend. Lightly coat a 24 cup mini muffin pan with butter spray. Divide the batter equally between all of the compartments. Top each gem with a few pieces of sliced almonds if desired. Bake for 15 to 18 minutes or until golden and an inserted toothpick comes out clean. Cool in pan and then remove to rack until completely cooled.

Prepare the chocolate ganache topping by placing the chocolate and heavy cream in a small bowl. Microwave for about 30 seconds, 10 seconds at a time and then stirring, until the chocolate has melted. Add the vanilla and Splenda and blend until smooth. It will be a bit thick. Drizzle on the tops of the gems with a fork. The chocolate will set up when cooled or after placing gems in refrigerator for about 30 minutes.

Nutrition Facts

24 Servings

Amount Per Serving
Calories 90.3
Total Fat 7.4 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.5 g
Cholesterol 26.2 mg
Sodium 102.5 mg
Potassium 27.6 mg
Total Carbohydrate 5.4 g
Dietary Fiber 2.0 g
Sugars 0.3 g
Protein 2.6 g

Mango-Ginger Muffins

The idea of a mango flavored muffin might sound a bit exotic to some people but they really aren't. Mangoes are readily available, inexpensive and reaching their peak in sweetness from now through next month. These little gems are simple to prepare, have a slightly dense but tender texture and a rich mango flavor that is enhanced by ginger and orange. The beautiful pale golden-orange color will delight your eyes before these wonderful morsels reach your mouth. I hope you enjoy.

Mango-Ginger Muffins

Ingredients:

Dry:

1 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Wet:

1 cup sliced mango
2 tsp. fresh ginger root, grated

1 Tbsp. orange zest, grated
2 eggs

1/2 cup sour cream

2 Tbsp. unsalted butter, melted

1 tsp. vanilla extract

3/4 cup Splenda

1 Tbsp. molasses


2 Tbsp. pistachio nuts, chopped (optional)

Butter spray

Preheat oven to 375'

Whisk together the dry ingredients in a large bowl until well combined. Puree the mango, ginger root and orange zest in a blender until smooth. Pour into another bowl and add the rest of the wet ingredients. Blend well. Add the wet ingredients to the dry and stir well to incorporate all of the ingredients. Lightly coat a 24 count mini muffin pan with butter spray and place about one heaping tablespoon of the muffin batter into each compartment. Top with a few chopped pistachio nuts if desired. Bake for 15 to 17 minutes and are golden brown or until an inserted toothpick comes out clean. Cool the muffins in the pan for about 10 minutes, remove and then finish cooling on a rack.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 76.1
Total Fat 5.3 g
Saturated Fat 1.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.9 g
Cholesterol 22.4 mg
Sodium 99.5 mg
Potassium 42.8 mg
Total Carbohydrate 6.5 g
Dietary Fiber 2.0 g
Sugars 1.7 g
Protein 2.3 g

Very Coconut Mini-Muffins

I have been working on a recipe for coconut muffins on and off for quite some time now. This is the first one that has completely satisfied my standards for the final product. It has a lovely coconut flavor and a wonderful, moist texture almost akin to a macaroon. I only call this little gem a muffin because to me without frosting it isn't a cupcake. Trust me, this is so delicious it doesn't need the frosting but it is as good as any cake or cupcake in taste and texture that I have created. If you are a lover of coconut you are going to want to make these right away. I hope you enjoy.

Very Coconut Mini-Muffins

Ingredients:

Dry:

1 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup + 1 Tbsp. unsweetened shredded coconut

1/4 tsp. ground cardamom (optional)

Wet:

3 eggs

1 cup sour cream

4 Tbsp. unsalted butter, melted

1/2 cup heavy cream

1 1/2 tsp. vanilla extract

1 cup + 1 Tbsp. Splenda

butter spray

Preheat oven to 375'

Whisk the dry ingredients, not including the 1 tablespoon of coconut, together in a large bowl until evenly distributed. Blend the wet ingredients, not including the 1 tablespoon of Splenda, together in another bowl until well combined. Add the wet ingredients to the dry ingredients and blend thoroughly.  Spoon by heaping tablespoons into the compartments of a mini-muffin pan that has been lightly coated with butter spray. Sprinkle the extra tablespoon of coconut and Splenda on the top of each muffin. Bake for 15 to 18 minutes or until they are lightly golden and an inserted toothpick comes out clean. Cool in pan on a rack for about 10 minutes then remove muffins to rack to finish cooling.

Nutrition Facts

24 Servings

Amount Per Serving
Calories 122.3
Total Fat 10.5 g
Saturated Fat 5.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 39.4 mg
Sodium 106.4 mg
Potassium 24.5 mg
Total Carbohydrate 6.1 g
Dietary Fiber 2.3 g
Sugars 0.4 g
Protein 2.8 g

Lavender-Rosemary Muffins

This recipe evolved from a brainstorming session when my daughter was visiting. She had brought me the most exquisite gift, hand crafted herbs that she had dried and packaged for me. The herbs were fragrant and lovely and it was such a meaningful gift. I explained that I had been working on new and different flavor profiles for baked goods and that I had an idea to use dried lavender. I reminded her of a bread that I used to bake, a lavender-honey bread, back in the old days that was absolutely delicious and liked that idea. I knew that using honey was out of the question though but wanted to build around it. After some great back and forth with ideas my daughter suggested using the lavender with some of the rosemary she had brought. The idea sounded fabulous and into the kitchen I went. After working out just the right balance between the two herbs and a few other ingredients to add an even greater depth of flavor I came up with a recipe that she absolutely loved. The muffins have a subtle, delicate flavor from the combination of lavender and rosemary but you know they are there and are woven together by a dash of lemon zest. We sent some out for a quick taste test by her peers and there was an overwhelming positive response that I had to share this with you all now. You can find dried lavender in specialty or health food stores but make sure you do not substitute lavender oil. I hope you enjoy. 

Lavender-Rosemary Muffins

Ingredients:

Dry:

1 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. whole lavender buds

2 tsp. lemon zest, grated

1 Tbsp. lavender and 1 tsp. rosemary, pulsed in spice grinder until fine powder

Wet:

3 eggs

1 cup sour cream

1 1/2 tsp. vanilla extract

2 Tbsp. light agave nectar

3/4 cup Splenda

4 Tbsp. unsalted butter, melted

about 1 ounce sliced almonds, optional

butter spray or vegetable spray

Preheat oven to 375'

Whisk the dry ingredients together in a large bowl until they are well combined. Blend the wet ingredients together in another bowl until thoroughly mixed. Add the wet ingredients to the dry and mix well until completely combined. Place about a tablespoon or so into each compartment of a mini muffin pan that has been lightly coated with butter spray. If desired garnish the top of each with a few pieces of sliced almonds. Bake for 16 to 18 minutes or until golden and an inserted toothpick comes out clean. Cool muffins in the pan on a rack for about 10 minutes and then carefully remove to a cooling rack to finish.

Nutrition Facts

24 Servings

Amount Per Serving
Calories 92.9
Total Fat 7.2 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.4 g
Cholesterol 36.0 mg
Sodium 104.3 mg
Potassium 23.1 mg
Total Carbohydrate 6.1 g
Dietary Fiber 1.9 g
Sugars 0.2 g
Protein 2.6 g

Rich Double Chocolate Almond Cake

If you are a chocolate lover, and who isn't really, then you are going to absolutely love the deep, dark, rich goodness of this cake. Not only have I used unsweetened cocoa powder but I have enhanced the chocolate goodness of this cake with just a touch of real dark chocolate. I prefer to use Lindt Extra Dark with 85% Cocoa because it delivers a big punch of chocolate with little sugar and adds all the health benefits of dark chocolate. To give this a more complex flavor I have used a little coffee and vanilla extract as well. The classic combination of chocolate with the added depth of coffee and the taste of almond is spectacular. I prepared this as a loaf cake but you can use whatever shape cake pan you prefer as long as you remember to adjust your baking time accordingly. I hope you enjoy.

Rich Double Chocolate Almond Cake

Ingredients:

Dry:

1 cup almond flour

2.3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup unsweetened cocoa powder

Wet:

3 eggs

1 cup sour cream

4 Tbsp. unsalted butter, melted

1 tsp. vanilla extract

2 tsp. almond extract

1 cup Splenda

4 squares (40 grams) Lindt Extra Dark chocolate with 85% Cocoa, or equivalent

1/4 cup coffee

1 ounce unsalted almonds, chopped

butter spray

Preheat oven to 375'

Whisk together dry ingredients in a large bowl until well combined. Break up the squares of chocolate and place in a small bowl. Microwave at 10 second intervals, stirring, until chocolate has melted, about 20 to 30 seconds and cool slightly. Blend wet ingredients in another bowl. Add the chocolate and stir thoroughly until all the ingredients are well mixed. Pour the wet ingredients into the dry and stir well, the batter will be thick.

Lightly coat a 9" by 5" loaf pan with butter spray. Spoon the batter in and smooth the top with a spatula or knife. Sprinkle the chopped almonds evenly across the top and bake for 40 to 45 minutes or until an inserted toothpick comes out clean. Cool cake in pan on a rack for at least 15 minutes or until cake pan is cool to the touch and then carefully turn out onto rack to finish cooling.

Nutrition Facts

12 - 3/4" Thick Servings

Amount Per Serving
Calories 212.8
Total Fat 17.5 g
Saturated Fat 7.1 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.5 g
Cholesterol 71.9 mg
Sodium 210.4 mg
Potassium 64.3 mg
Total Carbohydrate 13.2 g
Dietary Fiber 5.5 g
Sugars 0.9 g
Protein 6.5 g

Anise and Orange Cake

This is such a special cake. It is light, moist and tender with the full flavors of anise and orange. Anise, if you don't know, is a mildly licorice flavor and when it is balanced with the brightness of orange you have a winning combination. This cake is not overly sweet and is perfect as dessert after a nice meal or with morning coffee for a treat. Absolutely a cake that the entire family will love and something that you can proudly bring to a bake sale that anyone will appreciate. I hope you enjoy.

Anise and Orange Cake

Ingredients:

Dry:

1 cup almond flour

2/3 coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 Tbsp. orange zest, grated

Wet:

3 eggs

1 cup sour cream

4 Tbsp. unsalted butter, melted

2 tsp. anise extract

1/2 tsp. vanilla extract

1/2 tsp. orange extract

3/4 cup Splenda

butter spray or vegetable spray

Preheat oven to 375'

Whisk dry ingredients together in a large bowl until thoroughly combined. Blend the wet ingredients together in another bowl. Stir the wet ingredients into the dry and combine well. Batter will be a little stiff. Coat a 10" tube pan with butter spray and spoon batter into pan. Using a spatula gently level and smooth the top of the cake. Bake for 30 to 35 minutes or until a toothpick comes out clean and the cake has a little bounce. Cool cake in pan for about 10 minutes. Cover top of tube pan with a cooling rack and carefully flip over. The cake should easily slide out onto rack. Let cake cool completely before applying optional Anise Glaze. (recipe below.)

Nutrition Facts

12 Servings

Amount Per Serving

Calories 175.0
Total Fat 14.4 g
Saturated Fat 6.1 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.7 g
Cholesterol 71.9 mg
Sodium 208.6 mg
Potassium 45.4 mg
Total Carbohydrate 9.6 g
Dietary Fiber 3.7 g
Sugars 0.4 g
Protein 5.1 g

Anise Glaze

Ingredients:

1/2 cup Splenda

2 Tbsp. heavy cream

1 tsp. anise extract

1/2 tsp. orange extract

Blend well and drizzle over completely cooled cake. Glaze will set up at room temperature but will set faster if refrigerated for about 30 minutes. The glaze adds minimal calories, fat and carbohydrates to the cake and nutrition information is as follows.

Nutrition Facts

12 Servings

Amount Per Serving
Calories 8.6
Total Fat 0.9 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.3 g
Cholesterol 3.4 mg
Sodium 1.0 mg
Potassium 1.9 mg
Total Carbohydrate 1.3 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 0.1 g

Zucchini Mini Muffins

Everyone who gardens must have an abundance of fresh vegetables in their garden by now and I have been working on creative ways for you to enjoy them. I happen to love zucchini and love to make zucchini muffins but I wanted something just a little bit different; some kind of little twist. Well, I think I came up with a great one and it both compliments the fresh, nature taste of the zucchini and gives it some personality. I have added just a touch of lemon and cinnamon to them and they are out of this world and the aroma is amazing when they are baking. I hope you enjoy.

Zucchini 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

1/4 tsp. nutmeg

1 tsp. cinnamon

1 Tbsp. lemon zest, grated

Wet:

2 eggs

1 cup sour cream

2 Tbsp. unsalted butter, melted

1 tsp. vanilla

1 lemon, juiced

1 cup Splenda

1 1/2 cups zucchini, grated

1 Tbsp. unsalted sunflower seeds, optional

butter spray or vegetable spray

Preheat oven to 350'

Whisk together the dry ingredients in a large bowl until they are well combined. Blend the wet ingredients together until well combined in another bowl. Using a clean cotton dish towel wring the zucchini out well until dry. There is a lot of water naturally in zucchini and if you do not do this step well your muffins may come out gummy.

Blend the wet ingredients into the dry until well combined. Fold in the dried zucchini. Place about 2 tablespoons of the muffin batter into each compartment of a mini muffin pan that has been lightly coated with butter spray. If desired garnish the top of each muffin with a few of the unsalted sunflower seeds. Bake for 20 to 22 minutes, or until an inserted toothpick comes out clean and have a little resistance and are golden brown. Cool the muffins in the pan on a rack and then remove muffins to the rack to finish cooling.

Nutrition Facts

24 Servings

Amount Per Serving
Calories 72.0
Total Fat 5.5 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.0 g
Cholesterol 24.5 mg
Sodium 102.0 mg
Potassium 51.3 mg
Total Carbohydrate 5.5 g
Dietary Fiber 2.0 g
Sugars 0.4 g
Protein 2.1 g

Orange Sunburst Mini Muffins

Well, this might just become a tradition with me to post a sweet treat on a Monday and start the week with a smile. These mini muffins are absolutely delicious with a bright and sunny sweetness and citrus flavor as the name implies. They are not overly sweet so they make a perfect breakfast muffin and are great with morning coffee but they are sweet enough to satisfy you as a dessert or snack. Of course, they are simple to prepare and are very low in carbohydrates being both gluten and sugar free. I hope you enjoy.

Orange Sunburst 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

1 Tbsp. lemon zest, grated

Wet:

2 eggs

2 Tbsp. unsalted butter, melted

1 cup sour cream

1 tsp. vanilla extract

2 tsp. orange extract

1 cup Splenda

vegetable spray

1/4 cup walnuts, chopped (optional)

Preheat oven to 375'

Whisk together the dry ingredients in a large bowl. Whisk the wet ingredients in another bowl until thoroughly combined. Mix the wet into the dry and stir to blend. Lightly coat a 24 compartment mini muffin pan with vegetable spray and divide the batter evenly into each compartment. Sprinkle a few pieces of the chopped walnuts on top to garnish if desired. Bake for 14 to 16 minutes, until an inserted toothpick comes out clean.

Place muffin pan on cooling rack and cool completely before removing from pan.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 69.4
Total Fat 5.5 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.0 g
Cholesterol 24.5 mg
Sodium 101.6 mg
Potassium 19.9 mg
Total Carbohydrate 4.8 g
Dietary Fiber 1.7 g
Sugars 0.2 g
Protein 2.0 g

Raspberry Shortcake Gems

One of the ultimate summer desserts that uses the freshest and finest of the season, Raspberry Shortcake Gems will more than satisfy your desire for something sweet without going too overboard. Though this recipe is made with raspberries, if they are not available you can feel free to substitute strawberries, blackberries or even blueberries. The choice is yours as long as you find the freshest fruit available. As a garnish for these little gems I have added a raspberry sauce called coulis (cool-ee), which is nothing more than a fancy French name for the lightly sweetened, cooked and pureed fruit. It is the perfect compliment to this delicious gem of a dessert. I hope you enjoy.

Raspberry Shortcake Gems

Ingredients:

Shortcake:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/4 tsp. salt

1/2 cup Splenda

3/4 cup + 1 Tbsp. heavy cream

4 Tbsp. unsalted butter, cold and cut into small pieces

butter spray or vegetable spray

Raspberry Coulis:

1 cup raspberries

1 Tbsp. Splenda

1/3 cup water

Whipped Cream:

1/2 cup heavy whipping cream

1 Tbsp. Splenda

Garnish:

24 raspberries

Preheat oven to 375'

Blend the almond and coconut flours with the baking powder, salt and Splenda with a whisk until thoroughly combined. Stir in the cream. Cut the butter in with a fork or your fingers until it is evenly distributed in the mixture. You will still see small bits of the butter but not large chunks. Make sure the butter is very cold to start. Divide evenly into a 24 count mini muffin pan, about 1 teaspoon of mixture in each, that has been liberally coated with butter spray. Bake for 20 to 22 minutes until golden brown and an inserted toothpick comes out clean. Cool in pan for about 15 minutes and then carefully remove to rack to finish cooling. These are delicate cakes and need to be handled carefully.

To prepare the coulis mix the raspberries, Splenda and water in a small sauce pan. Bring to a simmer, reduce heat and cook for about 5 to 8 minutes.  Carefully pour into a blender with the small plastic insert removed and the hole covered with a clean towel and pulse until mixture is pureed. To remove seeds strain mixture through a fine sieve into a small container and chill.

To prepare the whipped cream beat the heavy cream with the Splenda until soft peaks form. This can be done by hand or with an electric mixer. Your mixer and bowl must be very clean and you can chill your beaters and bowl to make whipping easier. Refrigerate whipped cream until ready for use. If desired a whipped cream substitute may be used.

To assemble Raspberry Shortcake Gems carefully slice a shortcake in half and place about 1/2 teaspoon of whipped cream on the bottom half. Cover with the lid and dab with an additional 1/2 teaspoon of whipped cream. Garnish top with a whole raspberry and drizzle with raspberry coulis.

Nutrition Facts

24 Servings

Amount Per Serving
Calories 90.3
Total Fat 7.9 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.7 g
Cholesterol 19.6 mg
Sodium 69.1 mg
Potassium 19.3 mg
Total Carbohydrate 4.9 g
Dietary Fiber 2.2 g
Sugars 0.1 g
Protein 1.5 g

Mini Strawberry Gems with Cream Cheese Frosting

What better way to start the week than with a delicious sweet temptation. But, you won't have to worry too much about resisting these tempting little gems at all. A truly satisfying dessert, these Mini Strawberry Gems with Cream Cheese Frosting will bring miles of smiles around the table and with only 4.5 grams net carbohydrates in each you'll be happily indulging without feeling guilty. Another very simple to prepare and very luscious dessert. I hope you enjoy.

Mini Strawberry Gems with Cream Cheese Frosting

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

1 tsp. lemon zest, grated

Wet:

3 cups fresh strawberries, hulled, pureed and strained to yield 1 1/2 cups puree

2 eggs

1/2 cup sour cream

1 cup Splenda

1 tsp. vanilla extract

2 Tbsp. unsalted butter, melted

vegetable spray

Frosting:

4 ounces cream cheese, room temperature

4 Tbsp. unsalted butter, room temperature

1 tsp. vanilla extract

1/2 cup Splenda

1 Tbsp. heavy cream, as needed

Preheat oven to 375'

Whisk together the dry ingredients in a large bowl until well combined.

To puree the strawberries, place them in a blender and pulse until they begin to break down. Turn on high to puree completely. You may have to stir the berries a few times while the blender is turned off. Pour through a fine strainer to remove seeds if desired. Combine the wet ingredients and stir until well mixed.

Add the wet ingredients to the dry and stir until well blended. Lightly coat a mini muffin pan with the vegetable spray and divide the batter equally in each compartment. They will be well filled. Bake for about 25 to 30 minutes until the muffins are set and an inserted toothpick comes out dry and clean. When done place muffin pan on a rack and let cool completely.

While the cupcakes are cooling combine the frosting ingredients in a small bowl and mix until thoroughly blended. When the cupcake gems are completely cooled carefully remove from pan and frost with about 1 teaspoon or so on each. Keep cupcake gems refrigerated in an airtight container.

Nutrition Facts

24 Servings
Amount Per Serving

Calories 100.8
Total Fat 8.3 g
Saturated Fat 4.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.8 g
Cholesterol 33.6 mg
Sodium 113.7 mg
Potassium 51.2 mg
Total Carbohydrate 6.7 g
Dietary Fiber 2.2 g
Sugars 1.2 g
Protein 2.4 g

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

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

Applesauce Muffins

Thanks for your patience while I had some work taken care of in the kitchen. All appears to me in great order now and my first creation was this muffin. It is a very tender muffin with great flavor. The applesauce not only adds a delicious flavor but it also adds terrific moisture in the muffin. I hope you enjoy!

Applesauce Muffins

Ingredients:

Wet:

2 eggs
1/2 cup sour cream
2 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
2 tsp. molasses
1 cup Splenda

Dry:
3/4 cup almond flour
2/3 cup coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup pecans, chopped (optional)

1 cup unsweetened apple sauce
vegetable spray

Preheat oven to 375'

Whisk dry ingredients in large bowl and add chopped nuts if desired.

Blend wet ingredients in small bowl.

Alternate wet and apple sauce into dry ingredients, stirring after each addition. Coat mini-muffin pan with vegetable spray. Spoon batter into each compartment. Bake 15 to 18 minutes. Cool pan on rack for about 20 minutes before removing muffins. Allow muffins to completely cool on rack.

Nutrition Facts
24 Servings
Amount Per Serving
Calories 74.1
Total Fat 5.4 g
Saturated Fat 1.8 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.2 g
Cholesterol 22.4 mg
Sodium 99.5 mg
Potassium 34.2 mg
Total Carbohydrate 6.4 g
Dietary Fiber 2.0 g
Sugars 1.5 g
Protein 2.0 g

Blueberry Muffins

I love those fresh, sweet blueberries that are so plentiful in the summer season. With summer getting closer and closer I decided to post this wonderful recipe now for my Blueberry Muffins. I had tested this recipe a variety of ways and this one is by far the best. They are moist, tender and so packed full of blueberries in each mini-muffin. If the fresh berries are not available to you yet you can use frozen ones instead without changing a thing in the recipe. Just defrost them and pat them dry so they are not too soft or add too much extra liquid to the recipe. I hope you enjoy.

Blueberry Muffins

Ingredients:

Wet:

2 eggs

1/2 cup sour cream

1/2 cup whole milk

1/2 stick unsalted butter, melted

1 tsp. vanilla extract

3/4 to 1 cup Splenda, depending on sweetness of berries

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 cups blueberries

vegetable spray

Preheat oven to 375'

Blend the wet ingredients. Whisk the dry ingredients together in a large bowl. Blend the wet into the dry. Fold in the blueberries. Divide into 24 cup mini-muffin pan that has been coated with vegetable spray. Bake about 15 to 18 minutes. Cool pan on rack for at least 20 minutes. Remove muffins and finish cooling on rack.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 76.0

Total Fat 5.6 g

Saturated Fat 2.4 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.0 g
Cholesterol 25.5 mg
Sodium 101.7 mg
Potassium 28.2 mg
Total Carbohydrate 5.8 g
Dietary Fiber 2.0 g
Sugars 1.4 g
Protein 2.1 g

Lemon Cake with Lemon Cream Cheese Glaze

Well, it's finally here! Without any fanfare, I would like to present a wonderful dessert for Easter. My Lemon Cake with Lemon Cream Cheese Glaze will thrill the family and friends and have them coming back for more. And, you can plan a slice for yourself with your meal. I hope you enjoy.

Lemon Cake with Lemon Cream Cheese Glaze

Ingredients:
Wet:

4 eggs

3/4 cup 2% milk

3/4 cup water

1 1/2 Tbsp. unsalted butter, melted

1 1/2 tsp. vanilla extract
Dry:

1 cup almond flour

1/2 cup coconut flour

1 1/4 cup + 1 Tbsp. Splenda

2 tsp. baking powder

1 lemon, zested (about 2 Tbsp.)

pinch salt
vegetable spray
Preheat oven 350'

Prepare 8" round cake pan but cutting a round of parchment paper that is about 2" larger than pan. Coat the cake pan with vegetable spray, place parchment paper in cake pan and smooth the edges. Lightly coat again with vegetable spray.

Combine the wet ingredients in a large bowl. Combine dry ingredients in another large bowl. Add the wet ingredients to the dry ingredients and blend well. Pour into prepared cake pan and bake on the middle rack of oven for 25 to 30 minutes.

Remove from oven and place pan on cooling rack. Allow cake to cool in pan for about 20 to 30 minutes. Carefully remove by placing serving plate over the top of pan and turning over, allowing cake to slide out onto plate. Remove parchment paper from the cake.

Lemon Cream Cheese Glaze

Ingredients:
2 Tbsp. cream cheese

1 lemon, juiced

4 Tbsp. Splenda

2 Tbsp. 2% milk

1 Tbsp. water

Soften cream cheese in the microwave for about 10 to 15 seconds. Add the rest of the ingredients and blend until smooth. Drizzle glaze over cake. Refrigerate cake for about an hour.

Nutrition Facts

8 Servings

Amount Per Serving

Calories 197.4

Total Fat 14.2 g

Saturated Fat 4.3 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 2.1 g

Cholesterol 118.2 mg

Sodium 213.8 mg

Potassium 46.3 mg

Total Carbohydrate 16.4 g

Dietary Fiber 4.7 g

Sugars 1.6 g

Protein 8.4 g

Life with Chocolate Cake

Everyone has certainly heard of the infamous dessert, "Death by Chocolate Cake." It is an incredibly rich, luxurious and scrumptious dessert. A great big no on our list. Well, I have come up with a replacement for that and I call it Life with Chocolate Cake. My chocolate cake is rich, luxurious and scrumptious. It is enrobed in a rich chocolate ganache with fresh tart raspberries dotting the top. This cake is not for the faint of heart and is filled with calories and fat. The portion size is on the small side because it is so rich. However, the carb count is right on target for that special dessert you'd like to fit into your meal plan for the day and with 10.0 grams net carbs I am sure many of you can figure out a way to work in this wonderful dessert for your special occasion or holiday. I hope you enjoy.

Life with Chocolate Cake

Ingredients:

Dry:

1 cup almond flour

1/2 cup coconut flour

1/4 tsp. salt

1 1/2 tsp. baking powder

6 Tbsp. unsweetened cocoa powder

Wet:

1/2 cup unsalted butter, melted and cooled

2 eggs

2/3 cup sour cream

1 tsp. vanilla extract

1 Tbsp. molasses

1 cup Splenda

3/4 cup brewed coffee

vegetable spray

Preheat oven to 350'

Whisk the dry ingredients together in a large bowl. Blend the wet ingredients well and add to the dry. Blend well. Coat an 8" round cake pan with vegetable spray. Cut a circular piece of parchment paper about 2" larger than the diameter of the cake pan and arrange in pan. Run finger around the inside edge of the pan to flatten and shape the paper that covers it. Pour batter into pan and bake for 25 minutes or until cake is set, pulls away slightly from the edge and an inserted toothpick comes out clean. Remove pan to cooling rack and allow cake to cool completely in the pan. When cake is cooled carefully remove it and place on rack to coat with chocolate ganache.

Chocolate Ganache

Ingredients:

1/2 cup heavy cream

2 ounces unsweetened baker's chocolate (2 squares), chopped well

1/2 cup Splenda

1 Tbsp. unsalted butter

1 cup fresh raspberries (depending on size)

Bring the cream to a simmer and lightly stir in the chopped chocolate and Splenda. Let it rest for about 10 minutes to melt the chocolate and then stir well to blend. Add the butter while the mixture is warm and stir to melt. The mixture will thicken.

Pour the cooled chocolate ganache over the cake while on the cooling rack and spread with an icing spatula or butter knife to coat the cake top and sides. Decorate the top by arranging the raspberries on the outside edge of the cake. About every two raspberries should be a portion of the cake. Carefully transfer cake to decorative serving plate and refrigerate cake to set up. Overnight is best but at least 4 hours is good. Keep cake refrigerated.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 264.3

Total Fat 23.7 g

Saturated Fat 11.7 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 4.6 g

Cholesterol 77.9 mg

Sodium 71.5 mg

Potassium 86.3 mg

Total Carbohydrate 15.7 g

Dietary Fiber 5.7 g

Sugars 1.3 g

Protein 5.2 g

Banana-Walnut Muffins

I had been asked quite a while ago to see if I could make a low carb banana-nut muffin. It took some time, thinking and testing. Finally, I hit on the right combination. These muffins are spectacular. They make a wonderful addition to your breakfast or a great snack or dessert. They are made with real banana but the muffins are not loaded with carbohydrates. There is a nice balance achieved in these delicious little gems. I hope you enjoy.

Banana-Nut Muffins

Ingredients:

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

1 ounce walnuts, chopped

Wet:

2 eggs

1/2 cup sour cream

1/2 cup whole milk

;2 Tbsp. unsalted butter, melted

1 tsp. vanilla

2/3 cup Splenda

1 cup bananas, mashed

vegetable spray

Preheat oven to 375.

Whisk the dry ingredients, except the walnuts, together in a large bowl until well blended. Add the walnuts and mix together. Blend the wet ingredients in a smaller bowl thoroughly. Alternate adding the wet ingredients and the mashed banana to the dry ingredients, mixing well after each addition.

Lightly coat a 24 cup mini-muffin pan with vegetable spray and divide the muffin batter evenly into each cup. Bake for about 14 to 16 minutes until golden brown and done. Allow muffins to cool in pan for at least 20 minutes on a bakers rack. To remove muffins gently slide a knife around the edges to loosen and lift out. Cool muffins on rack.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 78.7

Total Fat 5.5 g

Saturated Fat 1.9 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 0.9 g

Cholesterol 22.9 mg

Sodium 101.2 mg

Potassium 25.7 mg

Total Carbohydrate 6.8 g

Dietary Fiber 2.1 g

Sugars 1.6 g

Protein 2.6 g

Cheddar Cheese and Jalapeno Light Corn Muffins

Before you turn away and say you can't eat corn because it causes a blood sugar spike, I say wait. These wonderful, savory little muffins are only 2.6 grams net carbohydrate each and make the perfect accompaniment to dinner or for a snack. They have just the right balance between almond flour and yellow cornmeal to give you the flavor without the carbs. With the added cheddar cheese, jalapeno and sour cream they are moist and very flavorful. If you don't like jalapeno feel free to substitute chopped scallion or green onion. That will work just fine in this recipe. This recipe is the first part of a delicious, family friendly restaurant quality meal that has three items for the plate but it is great on its own with soups, chili or whatever you like. I hope you enjoy.

Cheddar Cheese and Jalapeno Light Corn Muffins

Ingredients:

2 1/4 cups almond flour

1/2 cup yellow corn meal

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt (optional)

1/4 cup jalapeno, finely diced (about 1 large pepper)

1 large egg, lightly beaten

1 cup milk (any kind is fine)

1/2 cup sour cream

1/3 cup canola or corn oil

1 Tbsp. Splenda

3/4 cup cheddar cheese, shredded (either white or yellow)

vegetable spray

Preheat oven to 375'

Mix the dry ingredients, up to and including the jalapeno pepper, in a large bowl until well combined. In a smaller bowl beat the egg and add the milk, sour cream, oil and Splenda. Mix until well combined. Add the wet ingredients to the dry and stir to combine. Fold in the cheddar cheese. The mixture will be very wet. Let it sit for 10 to 15 minutes to thicken slightly. In the meantime, coat a mini-muffin pan with vegetable spray. After mixture has thickened a bit, stir well and pour about 2 tablespoons into each compartment of the muffin pan. Bake for about 25 to 30 minutes until muffins are golden brown and an inserted toothpick comes out clean. This recipe will make 3 dozen muffins and they store well in the refrigerator or freezer.

Nutrition Facts

36 Servings

Amount Per Serving

Calories 86.6

Total Fat 7.4 g

Saturated Fat 1.5 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 1.7 g

Cholesterol 10.5 mg

Sodium 82.1 mg

Potassium 19.7 mg

Total Carbohydrate 3.5 g

Dietary Fiber 0.9 g

Sugars 0.6 g

Protein 2.7 g

Almond All-Butter Pound Cake

Sometimes I miss a nice, mildly sweet piece of cake to enjoy with a good cup of coffee. I've been experimenting with all kinds of ingredients and various techniques to try and produce good, moist baked products. This recipe is spot on. Considering it is gluten-free and uses half the butter of a regular pound cake recipe as well as Splenda, you are not going to believe just how good it really is. The fat is still a bit high and it still has plenty of calories, after all, it is cake, and it is meant as a special treat and not an everyday indulgence. The final carbohydrate count is along the lines of low to moderate and should be reasonable enough for you to plan this with your meal as a pleasant dessert. I hope you enjoy.

Almond All-Butter Pound Cake

Ingredients:

1 cup almond flour

3/4 cup coconut flour

2 tsp. baking powder

1/4 tsp. salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup Splenda

4 large eggs

1 cup sour cream

1/4 cup milk (any)

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

vegetable spray

Preheat oven to 350'

Spray a 9" by 5" loaf pan with vegetable spray. Cut a piece of parchment paper long enough to line the bottom and the two narrow sides. Arrange the paper in the loaf pan and spray it with vegetable spray.

Whisk together the almond flour, coconut flour, baking powder and salt together in a bowl.

Beat the butter in a large bowl with a hand or electric mixer until smooth. Add the Splenda gradually while beating to blend. This will not look the same as creaming butter with granulated sugar and will be less light and lemony in color. Add the eggs one at a time, mixing after each addition. Add the milk, sour cream and both extracts and continue beating for about 2 or 3 minutes. During this process the mixture may look lumpy or even curdled but it will work itself out when it is combined with the dry ingredients.

Add the flour mixture to the wet ingredients and blend to moisten. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Gently tap pan to release any air bubbles in the batter.

Bake for 40 to 50 minutes. The top will be golden brown and an inserted toothpick will come out clean. Place the loaf pan on a rack and allow to cool for at least 10 minutes or longer. To remove cake from the pan slide a small knife along the edges without parchment paper to release the cake. Gently lift the cake out with both ends of the parchment paper. Place the cake, parchment paper and all, back on the rack to finish cooling. The cake is somewhat fragile when warm so be gentle and take your time. When the cake has cooled completely remove parchment paper and discard.

Nutrition Facts

12 - 3/4" Thick Slices

Amount Per Serving

Calories 220.9

Total Fat 18.9 g

Saturated Fat 8.7 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 4.0 g

Cholesterol 100.4 mg

Sodium 164.0 mg

Potassium 50.9 mg

Total Carbohydrate 10.9 g

Dietary Fiber 4.0 g

Sugars 0.6 g

Protein 5.9 g

Luscious Lemon-Poppy Mini-Muffins

I have been experimenting over the past few months with the various nut flours that are available. If you are not familiar with the common nut flours available in your local specialty or health food stores, please find them and check them out. They are also available on the Internet. I have been using a combination of almond flour and coconut flour in most of my baked products. I find that just the right combination produces a light and moist muffin or cake and is very close to one made with glutenous flour like all purpose or cake flour. Because it is a gluten-free flour it also has an added benefit of not producing a tough texture if you should over-mix a bit. The biggest drawback I found is that if the baked goods are not going to be consumed within about the first three or four days they should be stored in the refrigerator to prevent spoilage. They also freeze very well. This recipe was among the top five favorite muffin recipes that I tested. It delivers a wonderful lemony flavor with just enough of the classic poppy seed taste. These muffins are light, tender and moist. If you cannot eat the seeds then just omit them and enjoy it as is. I hoe you enjoy.

Luscious Lemon-Poppy Mini-Muffins

Ingredients:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt (optional)

2 Tbsp. fresh lemon zest

2 large eggs

4 Tbsp. unsalted butter, melted and slightly cooled

1/2 cup sour cream

1/2 cup whole milk

1/4 cup lemon juice

1/2 tsp. vanilla extract

1 cup Splenda

1 Tbsp. poppy seeds

vegetable spray

Preheat oven to 375'

Combine the dry ingredients along with the lemon zest in a large bowl. Whisk together well to evenly distribute the ingredients. In another bowl beat the eggs lightly and add the rest of the wet ingredients including the Splenda but not the poppy seeds. Whisk until well combined.

Add the wet ingredients to the dry and blend well. Fold in the poppy seeds. Fill each compartment of a 24 count mini-muffin pan that has been coated with vegetable spray. Each compartment will hold about 2 tablespoons or so. Bake for 16 to 20 minutes depending on oven, though at 18 minutes they should be done, lighty golden and puffy. Remove muffin pan to a rack and let muffins cool in the pan for at least 20 minutes before removing. Run a butter knife or small spatula around the edges of each muffin to loosen and finish cooling on rack.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 73.1

Total Fat 5.8 g

Saturated Fat 2.4 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 1.1 g

Cholesterol 25.5 mg

Sodium 101.3 mg

Potassium 26.6 mg

Total Carbohydrate 5.2 g

Dietary Fiber 1.8 g

Sugars 0.5 g

Protein 2.1 g