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
Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
Take the raw sweet potato and squeeze it with a paper towel or cheese cloth to remove any excess liquid
Then, combine all of the ingredients in a large mixing bowl and thoroughly combine
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
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
Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
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.
In a separate bowl, mix streusel ingredient and set aside.
Pour batter evenly amond the muffin liners and lightly sprinkle with streusel topping. Bake for 25-30 minutes.
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