Sweet Potato Chicken Poppers

Source

Ingredients

  • 1 lb ground chicken (uncooked)
  • 2 cups uncooked sweet potato, finely grated
  • 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
  • 2 tbsp coconut flour
  • 2-3 sprigs green onion, chopped fine
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp sea salt
  • 1 tsp chili powder

Instructions

  1. Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
  2. Take the raw sweet potato and squeeze it with a paper towel or cheese cloth to remove any excess liquid
  3. Then, combine all of the ingredients in a large mixing bowl and thoroughly combine
  4. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the cooking sheet
  5. Place in the oven for 25-28 minutes, flipping half way through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
  6. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!
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Low Carb Strawberry Muffins

A little higher on the sugar alcohols side, but maybe it will be okay.

Source: lowcarbdiet

Ingredients

  • 6 eggs
  • 2¼ cups almond flour
  • 1 cup strawberries, chopped
  • ¼ cup coconut flour
  • ¼ cup sweetener
  • ¼ cup sugar free artificial honey
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon baking soda
  • For the streusel:
    • ¼ cup almond flour
    • ⅓ cup chopped pecans (or any other nuts)
    • 1 tablespoon sugar free honey
    • 2 tablespoons sweetener
    • 2 tablespoons butter, softened
    • ½ tsp cinnamon

Directions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl combine almond flour, coconut flour, sweetener, baking soda and salt. Slowly add in eggs, honey, butter and vanilla. Make sure all ingredients are blended thoroughly. Fold in strawberries, making sure not to puree the starberries.
  3. In a separate bowl, mix streusel ingredient and set aside.
  4. Pour batter evenly amond the muffin liners and lightly sprinkle with streusel topping. Bake for 25-30 minutes.

Nutritional Information

Serving size: 1 Muffin (Total recipe makes 12 servings)
Protein 9.08g, Cals 279, Carbs 22.12g, Fiber 4.75g, Sugar Alcohol 10.50g — NET CARBS: 6.88g

Low Carb Blueberry Scones

I figured since this is “Scones Anytime,” I should really seek out a low carb scones recipe. This one from the lowcarbdiet looks interesting.

Ingredients

  • 2 cups almond meal
  • 1 cup coconut flour
  • ¾ cup sweetener
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon coconut oil, in solid state
  • 1⅓ cup unsweetened vanilla almond milk
  • 1 cup fresh blueberries

Directions

  1. Preheat oven to 400. Line a baking sheet with parchment paper.
  2. In a large bowl, combine almond meal, coconut flour, baking powder, salt, cinnamon, and nutmeg. Add solid coconut oil into mixture until fully combined and slightly crumbly.
  3. Mix in sweetener to flour bowl.
  4. Add milk and mix until the mixture is evenly combined and moistened.
  5. Slowly and gently fold in blueberries.
  6. Transfer dough to lined baking sheet and work dough into a bal. Press into a neat 10″ disc and cut into equal wedges with a very sharp knife. Sprinkle sweetener or drizzle blueberry puree.
  7. Bake scones for 17-20 minutes or until they have browned and start to crisp.
  8. Remove pan from oven and allow scones to cool for several minutes before seperating.

Nutritional Information

Serving size: 1 Scone (Total recipe makes 8 servings)
Protein 8.25g, Cals 250, Fat 18.13, Carbs 16.75g, Fiber 8.58g — NET CARBS: 8.17g