Chocolate and peanut butter muffins | Healthy cakes #1

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I truly believe I’ve finally unlocked the Awesome Gluten Free Muffin achievement with this recipe. What a winner! 🏆

These Chocolate and Peanut butter muffins are super fluffy and moist as a cake should be.

They are also dairy free and packed with fibre and good stuff. Perfect for those days you need a treat or just want to have a healthy cake option with your cup of coffee! 🙂

  • ⅔ cup of sesame seeds
  • 6 medium eggs
  • ½ cup of coconut oil, melted
  • ⅓ cup of honey (or any sweetener you like)
  • ⅓ cup of coconut flour
  • ¼ cup of cocoa powder
  • 1 teaspoon of psyllium husks
  • 2 teaspoons of baking powder
  • A pinch of salt
  • ¼ cup of unsweetened peanut butter
  1. In a food processor add the sesame seeds and mix for 4 minutes.
  2. Then, add eggs, coconut oil, honey and mix them for more 5 minutes.
  3. Next, let’s add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
  4. Grease your muffin tin and pour the batter in, filling only half of it.
  5. We are going to use peanut butter as a delicious filling, so add 1 teaspoon of peanut butter to each and cover with the remaining batter.
  6. Preheat oven at 180C (350F) and bake it for 30 minutes.
  7. It’s done! 🎉

Tip #1: for a lower carb version, replace honey with an artificial sweetener of your choice.

Tip #2: be aware that many supermarket brands of peanut butter usually include unwelcome ingredients in their composition such as salt, a sweetener such as sugar, and an emulsifier or vegetable oil. As usual the list of ingredients is your friend, make sure to read it carefully.

The best low carb breakfast recipes

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Looking for creative and healthy ways to improve your breakfast options?
Look no further, I’ve handpicked the best just for you!

Avocado and Chia Pudding

Each portion has 7.5g of net carbs, 61g of fat, and 9g of protein.

Breakfast egg muffins

The whole recipe gives you 12 muffins, with 1.25 of net carbs, 7.6g of fat, and 5.5g of protein each.

3 Ingredients Pancake

The whole recipe gives you 6 medium pancakes, with 2.8g of net carbs, 4.6g of fat, and 4.1g of protein each.
Did I also say it’s incredibly easy to make?

Breakfast Rolls

The whole recipe gives you two rolls, with 2.5g of net carbs, 17g of fat, and 20.5g of protein each.

Paleo Breakfast Granola

The whole recipe has 70g of net carbs, 183g of fat, and 51g of protein. But of course, you’re not going to eat 500g of granola, right?
Tip: skip using dates and replace honey with stevia to reduce the number of carbs (although I prefer more natural sweeteners).

Classic Scrambled Eggs

The whole recipe has 1g of net carbs, 21g of fat, and 13g of protein.

Low carb wrap

Each wrap disc has 3g of carbs, 10g of fat, and 7g of protein.

Berries Smoothie Bowl

The whole recipe has 20g of net carbs, 20g of fat, and 3g of protein.
Just remember the recipe above gives you a generous bowl of this smoothie, so calculate your actual intake accordingly.

Berries Smoothie Bowl | Low Carb Breakfast #8

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How about something refreshing for breakfast? On today’s recipe, you will learn how to make a delicious Berries Smoothie Bowl, very creamy, chilling and naturally sweet.

This is perfect for those hot summer mornings or even to chill out in the afternoon. You can also vary the type of berries, just remember to have them frozen before using, got it?

  • 1 and ½ cups of mixed berries
  • 1 cup of coconut milk (or any other milk)
  • 1 tablespoon of coconut oil
  • 1 tablespoon of chia seeds
  1. Add berries, coconut milk, and coconut oil in a blender. Blend everything for less than 1 minute, just enough to have all ingredients well combined.
  2. Then turn off the blender and, using a spoon, mix in the chia seeds.
  3. Pour the liquid into a serving bowl and refrigerate it overnight so in the morning the chia seeds will be soaked and give an extra creamy texture to the smoothie.
  4. It’s done! You can top it with extra berries and a tablespoon of coconut cream before serving.

This was the last video of our Low Carb Breakfast series. I hope you enjoyed them as much as we did recording everything. But you know, there’s always more great recipes coming! Keep tuned on our YouTube channel and blog for new videos!

Low Carb Wrap | Low Carb Breakfast #7

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Today’s recipe is an incredibly versatile one: low carb wrap. You can make the wrap and add any filling you like, just use your creativity! For this video, I used chicken breasts, yoghurt, spinach, and guacamole. You can also make sweet versions, adding fruit, chocolate or any nut butter. YUM!

  • 1 large egg
  • 1 tablespoon of cream cheese, softened
  • 1 teaspoon of tapioca starch
  • A pinch of salt
  1. Add all ingredients in a small bowl and using a fork whisk all ingredients until well combined.
  2. Heat a large non-stick frypan and pour the mixture in. Cook it for like 2 minutes or less, then flip to the other side and cook for another 1 minute or so.
  3. It’s done! You can add any fillings you like, use your creativity!

Looking for more ideas for breakfast? You can find amazing recipes on our Low Carb Breakfast series page!

Paleo Breakfast Granola | Low Carb Breakfast #5

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Happy with our Low Carb Breakfast series? I hope this is helping you with several ideas to make a healthier and lower-in-carbs breakfast. 🙂

For today I thought about bringing this perfect Paleo and Gluten-free Breakfast Granola. It is super healthy and packed with good stuff: nuts, coconut flakes, seeds, flaxseed, and it uses honey as the sweetener, but you can totally ignore it from the ingredients list in case you need something even lower in carbs.

This works divinely as a topping on yoghurts or as a breakfast cereal with any milk of your choice (learn how to make cashew nut and coconut milk). The other positive thing is that you can change the ingredients according to your taste and, of course, with what you have available at home. Just keep the same proportions and everything will work fine.

Ah! Before I forget, you can leave it out of the fridge for a few days but it will last longer if you refrigerate it, something like two weeks.

  • 1 cup (140 grams) of mixed nuts, chopped (I’m using cashew nuts, almonds, and walnuts)
  • ½ cup (70 grams) of coconut flakes, unsweetened
  • ¼ cup of sunflower seeds
  • ¼ cup of sesame seeds
  • 2 tablespoons of flaxseed meal
  • 1 teaspoon of salt
  • 1 tablespoon of honey (or any sweetener you like)
  • 1 tablespoon of coconut oil
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • ¼ cup of dried fruits, chopped (I’m using dates)
  1. In a large bowl add all the nuts, sunflower seeds, sesame seeds, flaxseed meal, coconut flakes, and salt. Mix them well and reserve.
  2. In saucepan add: honey, coconut oil, ground cinnamon, and ground nutmeg. Stir gently on low heat until everything melts. Then, turn off the heat and add vanilla extract.
  3. Pour this liquid over the nuts and seeds. Stir very well to coat all ingredients.
  4. Grease a large baking tray with some coconut oil and line it with baking paper. Spoon the mix into the tray and flatten using a spatula.
  5. Preheat oven to 165°C (330°F).
  6. We will bake in three stages. First, bake for about 12 minutes and then stir the mix. Then bake for 8-10 minutes and stir again.
  7. Finally, add the dried fruits, stir everything and bake for the last 4-5 minutes.
  8. Remove and let it cool completely. It should have turned crispy and dark golden brown.
  9. It’s done! You can leave it out of the fridge for a few days but it will last longer if you refrigerate it (up to two weeks).