Tag Archives: breakfast

Goes with Coffee: Apple and Pecan Muffins with Streusel

Photo: Apple Muffins

I had an apple that needed using so I decided to try this delicious-sounding recipe from AllRecipes.com user NMARIEA, but I adapted it to a low carb version. The result is delectable, especially when heated up before eating. It works well for a quick breakfast and also for a light dessert.

I put a light streusel topping made with almond flour and brown sugar mix on top, just enough to give it a little sweetness. For the flour, I used a combination of different brands, such as Carbolose, Bakesquick, and Carbquick in it. Each one has a different texture and taste so together, you get a nice mixture.

Apple and Pecan Muffins with Cinnamon Streusel

1 cup Low Carb Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/4 cup Butter, softened
1/2 cup white Sugar Substitute
1 Egg
1 Egg White
1 teaspoon Vanilla or Almond Extract
1 teaspoon Cinnamon
3/4 cup chopped Apples
1/3 cup Pecans pieces

1 tablespoon Brown Sugar Substitute
1 tablespoon Almond Flour
1/4 teaspoon Ground Cinnamon
1/2 tablespoon Butter

Preheat oven to 375 degrees (F.) Prepare 10 muffin tins by spraying them with cooking spray or put paper liners and spray those.

In a large bowl, add the butter and sugar substitute and mix together until creamy. Add the egg, egg white, vanilla or almond extract and cinnamon. Mix until combined.

In a smaller bowl, mix the flour, salt, baking powder, and baking soda together. Mix into the butter and egg in small batches until combined. This will be a fairly stiff dough. Stir in the apples and pecans.

Put about two tablespoons of the dough in each muffin cup. Because of the apples, they will nearly fill the cup.

In a small bowl, put in the brown sugar substitute (I used the Splenda Brown Sugar Blend, or you could use Sweet Brown from LC Foods and add a little more butter.) Add butter and 1/4 teaspoon of cinnamon. Cut together until it is crumbly. Sprinkle a little over the top of each muffin.

Bake 11 to 14 minutes. Use a toothpick to test if they are done. Let sit for about 5 minutes, then move to a cooling rack.

Makes ten average-sized muffins.

Light and Delicious Ricotta Pancakes

A light and delicious breakfast treat, these little pancakes are satisfying in the way toast and jam is. I used homemade sugar-free cranberry sauce as a filling, but you can also use strawberries or blueberries in them. The carbs come out about the same.

1 tablespoon Butter, melted
1 Egg
3 tablespoons Ricotta Cheese, whole milk
1 tablespoon Sugar Substitute
1 tablespoon Cream
1/2 teaspoon Vanilla Extract
3 tablespoons Low Carb Flour
1/2 teaspoon Baking Powder
1/4 cup chopped Nuts (Pecans, Walnuts, Almond)

In a medium-sized bowl, add the melted butter, egg, ricotta cheese, cream, vanilla extract and sugar and whisk together well. Mix baking powder and flour together and gently stir into the egg mixture. Add chopped nuts and stir them through the batter. Add a tablespoon of water if the batter is too thick.

Heat a griddle or heavy skillet over medium high heat until a drop of water sizzles on it. Reduce the heat a little. Put two tablespoons of batter on the griddle for each pancake. They should be about 3 inches across. Unless you have a large griddle, you can cook two at a time easily. Cook for about 2 to 2-1/2 minutes until bubbles break through the pancake and the batter appears to be set. Turn to cook the other side for 1 to 2 minutes until it is lightly browned.

Remove to a warm plate to keep warm. Prepare the remaining batter into two more pancakes. Butter and serve with syrup or jam.

Makes 2 servings.

Nutrition information per serving:
Calories: 246 Fat: 21.9 g Net Carbs: 3.4 g Protein: 8.9 g

With Cranberries/no nuts
Calories:252.6 Fat: 22.0 g Net Carbs: 4.4 g Protein: 9.0 g



Tastes of the Season: Orange Cranberry Pancakes

Cranberry Orange Pancakes

I love this time of year when Fall gives way to Winter and the holidays roll around. It’s a good time to reflect on everything that’s happened in the past year and beginning planning for the next year. So, I want to celebrate this month with Tastes of the Season recipes; those wonderful dishes with flavors that remind us of the joy of the holidays.

Orange is a flavor that is oddly associated with Christmas for me. I think it must be because we always had apples and oranges in our Christmas stockings, thanks to places like Florida and California who produce them in the winter. Now we can also get them from Mexico. Cranberry is another seasonal favorite, although I enjoy them year round. These two flavors were made for each other. They go well in cakes, cookies, bread, jam, and pancakes!

I found an orange pancake recipe that made me chuckle. It called for 1 teaspoon of orange zest. That was it for the orange. Like it’s going to give much flavor? Actually, I don’t think orange zest brings a lot to the party, and it can be bitter. Not to mention, you now have a naked orange that will shrivel in a short time if you don’t use it.

Wanting to stay low carb, I decided to try to make my own version of Denny’s Cranberry Pancakes with Orange Sauce by taking it a step further and making  Cranberry Orange Pancakes. The sauce is similar to the chain’s, but not as sweet.  I, personally, think they’re better.

Cranberry Orange Pancakes with Orange Cream Sauce

Recipe by Rene Averett

2 tablespoons Ricotta Cheese, whole milk
1 tablespoon Heavy Whipping Cream
2 tablespoons Vanilla Whey Protein Powder (optional)
2 tablespoons Canola Oil
2 Eggs fresh
1/4 cup Low Carb Flour
1 teaspoon Baking Powder
1 teaspoon Sugar Free Orange Drink Mix
1 tablespoon Sugar substitute
1/4 cup fresh Cranberries, chopped or cut into small pieces

For Topping
1 ounce Cream Cheese, softened
2 tablespoons Butter, softened
1/2 teaspoon Sugar Free Orange Drink
1 tablespoon Heavy Cream
2 to 3 tablespoons Powdered Sugar Substitute

If you don’t use the protein powder, increase the low carb flour by 2 tablespoons. You may use a mix of low carb flours, such as Bakesquick, Carbquick, LC Foods Flour, Almond Flour, or Soy Flour.

Make the topping first. Use a mixer or small food processor to cream the butter and cream cheese together. Add the cream, orange drink, and sugar and mix together completely. Add a drop of yellow and a drop of red food coloring if you want an orange color. Your drink mix might be enough to turn it a light orange. Set aside.

In a medium bowl, add the eggs, ricotta cheese, drink mix, cream, and oil. Stir until well mixed. Add low carb flour, Protein powder (if using) and baking powder. Mix together until the batter is blended and completely moist. If it is too thick, add a little water to thin. You want a pretty thick batter, but it should be spreadable. Stir in the chopped cranberries.

Heat a non-stick pan or griddle until a drop of water sizzles on it, then spray with cooking spray and add the batter for one or two pancakes, about three tablespoons of batter per pancake, depending on how large your skillet is. Lower the heat to a medium high heat, cover with a lid and cook until the top is only slightly moist, then turn with a spatula. Cook the bottom another couple of minutes.

Butter the pancakes, if you wish, then spoon or spread the topping over them and serve.

Makes 2 servings of 2 pancakes each.

Nutrition Information per serving pancakes only:
Calories: 275 Fat: 23.7 g Net Carbs: 3.8 g Protein: 10.9 g

Nutrition Information per serving orange topping only:
Calories: 159 Fat: 17.3 g Net Carbs: 0.7 g Protein: 1.2 g

Delicious Chorizo Egg Muffins for Cinco de Mayo

Happy Cinco de Mayo! No better way to celebrate this festive holiday than with a spicy Mexican style dish and that’s just what this little egg muffin is.  It’s a little late for breakfast today, but the party goes on all week.  Heck, we went to the Star Trek Experience at the Grand Sierra Hotel last Sunday (fabulous, by the way) and the parking lot was packed with people going to the Cinco de Mayo street fair set up in the side parking lot.  No doubt in my mind that it’s running through this weekend.  Besides you don’t need a holiday to spice up your breakfast and these egg muffins make a great lunch also.

Chorizo Egg Muffins

Slightly spicy, with vegetables in it. The kohlrabi is like adding potatoes to the mix and spinach and onion add to the taste and nutrition. The golden flax meal brings a bit of a taste of cornmeal with no carbs and extra fiber for a great breakfast start.

6 Eggs
1/4 cup Kohlrabi, cubed
1/4 cup Spinach, fresh, chopped
2 medium Scallions, sliced
4 oz. Texas Chorizo or Mexican Chorizo
1/4 cup Ricotta Cheese
1/4 teaspoon Pepper
1/4 teaspoon Salt
1/2 cup Sharp Cheddar Cheese
2 tablespoons Heavy Whipping Cream
3 tablespoons Golden Flax Meal

Heat oven to 365 degrees (F.) Spray 6 to 8 muffin wells or individual muffin cups with baking spray.

Cook kohlrabi in the microwave for a minute or in boiling water for two to three minutes until tender. Cool. Slice the cubes into smaller pieces.

In a bowl, break the eggs and beat with a whisk, then add the ricotta cheese and cream and whisk until mixed in. Add vegetables, chorizo, flax meal and seasoning and mix well. You may have to separate the chorizo into small pieces before adding if it is the more solid variety. If you use the Mexican chorizo, it has a chili sauce mixed into it and the egg muffins will have a redder color from it.

Use a 1/4 or 1/3 cup measure to scoop and pour the egg mixture into the muffin cups. They should be almost full. Top with shredded cheese. Bake for 30 minutes until they are golden brown and a toothpick inserted in the middle comes out cleanly.

Let cool for a few minutes before serving. May be refrigerated or frozen.

Makes 7 or 8 egg muffins

Nutrition Info per muffin
Calories: 212.8 Fat: 16.6 Net Carbs: 1.4 g Protein: 13.2