Low Carb Herb Crackers

Prep Time: 15 minutes

Cook time: 9-12 minutes

Total time: about 30 minutes

Servings: 6 ½ oz

Ingredients

1 cup almond flour

1/8 teaspoon salt

1/4 cup shredded Parmesan cheese

1 teaspoon Italian Seasoning

1 egg

1 tablespoon oil

1 tablespoon water

Instructions

Heat oven to 350° F.

In a large bowl, whisk together egg, olive oil and water.

Add almond flour, Parmesan cheese, salt and and Italian seasoning to the liquid mixture.

Stir until thoroughly combined.

Roll the dough into a ball and press between 2 sheets of greased parchment paper with a bread roller or by hand to ⅛ inch thickness.

Remove top piece of parchment paper.

Transfer the bottom piece with rolled out dough onto baking sheet.

Bake for 9-11 minutes until lightly golden.

Let crackers cool on baking sheet for 20 minutes.

Break into pieces and serve with your favorite dip or eat alone.

Low Carb Sesame Crackers

Prep time: 15 minutes

Cook time: 9-12 minutes

Total time: about 30 minutes

Servings: 6 ½ oz

Ingredients

1 cup almond flour

1/4 teaspoon salt

1 tbsp sesame seeds

1 teaspoon Italian Seasoning

1 egg

1 tablespoon oil

1 tablespoon water

Instructions

Heat oven to 350° F

In a large bowl, whisk together egg, olive oil and water.

Add almond flour, sesame seeds, salt and Italian seasoning to the liquid mixture.

Stir until thoroughly combined.

Roll the dough into a ball and press between 2 sheets of greased parchment paper with a bread roller or by hand, to ⅛ inch thickness.

Remove top piece of parchment paper.

Transfer the bottom piece with rolled out dough onto a baking sheet.

Bake for 9-11 minutes until lightly golden.

Let crackers cool on baking sheet for 20 minutes.

Break into pieces and serve with your favorite dip or eat alone.

Nutty Prune Snack Balls

Prep time: 15-20 minutes

Servings: 36 balls (10 grams each)

Ingredients

2 cups nuts of choice ( I like to use walnuts and almonds)

1 cup prunes (about 24 prunes)

½ tbsp. coconut oil

1 tbsp pure vanilla extract

Instructions

Pulse nuts in food processor and add rest of ingredients and pulse until the mixture begins to clump together enough to form balls.

I use a melon baller to dish out the batter. Form into round balls then place in an airtight container and refrigerate.

Nutty Blueberry Snack Balls

Prep time: 15 minutes

Servings: 24 balls (12 grams each)

Ingredients

4 dates, pits removed

1 ½ cup walnuts (or mixture of any nuts)

2 tablespoons coconut oil

½ cup fresh or thawed frozen blueberries

½ cup unsweetened shredded coconut

Instructions

Pulverize dates in a food processor until a paste forms.

Add walnuts (or nut mixture) and blend until very finely chopped.

With the blade still running, drizzle in coconut oil and stop as soon as the oil is blended.

Scrape the batter into a bowl and stir in the blueberries and ¼ cup of the shredded coconut.

I use a melon baller to dish out the batter. Form the batter into round balls then roll in leftover shredded coconut. Place in an airtight container and refrigerate.

Adapted from Primal Blueprint Quick & Easy Meals

Dark Chocolate Mini-Muffins

Prep time: 15 minutes

Cook time: 12-15 minutes

Total time: About 30 minutes

Serves: 24 mini-muffins

Ingredients

3/4 cup almond butter

1 cup almond meal/almond flour

3 eggs

1/3 cup raw honey

1/3 cup unsweetend shredded coconut

1/3 cup coconut oil, melted

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon sea salt or kosher salt

1 pinch of cinnamon

1/2 cup dark chocolate chips (substitute with blueberries for blueberry mini-muffins)

Instructions

Preheat oven to 350 degrees.

Mix all wet ingredients in a large bowl. Then combine remaining ingredients and mix well.

Coat a 24 count mini-muffin pan with non-stick cooking spray (or use paper liners, which I also spray) and divide batter evenly into pan.

Bake for 12-15 minutes until a toothpick is inserted in the middle of a muffin comes out clean.

Let cool for 10 minutes and then invert onto a wire rack to cool completely.

Place in a tightly sealed container and refrigerate.

Recipe adapted from: PaleOMG

Pumpkin Walnut Mini-Muffins

Prep time:  15 minutes

Cook time:  12-15 minutes

Total time:  About 30 minutes

Serves: 24 mini-muffins

Ingredients

1 cup almond flour/meal

1 cup canned pumpkin

2 eggs

¼ cup honey* (see below for sugar-free version)

1 tsp baking powder

1 tsp cinnamon

1 tsp pumpkin pie spice

3/4 cup chopped walnuts plus a little extra if you want to sprinkle on top

Instructions

Preheat oven to 350*F.

Whisk the eggs in a large mixing bowl then combine all ingredients and mix well.

Coat a 24 count mini-muffin pan with non-stick cooking spray (or use paper liners, which I also spray) and divide batter evenly into pan.

Bake for 12-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.

Let cool for 10 minutes then invert onto a wire rack to cool completely.

Place in a tightly sealed container and refrigerate.

*For the sugar-free version use 1 tbsp Xylitol and 2 tbsp Splenda or you can use 2 packets of Stevia.  I topped the muffins with 1 tbsp Xylitol to give the top a crystal like coating.  Not all sugar substitutes taste the same so you might have to add less or more depending on the sweetness desired. 

Adapted from: www.thisiswhyimfull.com

Banana Walnut Mini-Muffins

Prep Time: 15 minutes

Cook Time: 12-15 minutes

Total Time: About 30 minutes

Serves: 24 mini muffins

Ingredients

1 cup almond flour

½ cup coconut flour

1 1/2 teaspoons baking soda

2 tablespoons melted butter

3 eggs

1 tbsp honey* (see below for sugar-free version)

1 tsp vanilla extract

1 tsp cinnamon

3 bananas

1 cup chopped raw walnuts plus extra for the topping

Instructions

Preheat the oven to 350* F

In a large bowl mix together the bananas, coconut oil, honey, vanilla, and eggs until the mixture looks frothy and completely combined.

Add in the almond flour, coconut flour, baking soda, salt, and cinnamon and stir until all the ingredients are fully incorporated. Add the walnuts and mix.

Coat a 24 count mini-muffin pan with non-stick cooking spray (or use paper liners, which I also spray) and divide batter evenly into pan. Top muffins with additional walnuts.

Bake for 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let cool for 10 minutes and then invert onto a wire rack to cool completely.

Place in a tightly sealed container and refrigerate.

*For the sugar-free version use 2 packets of Stevia. 

Cranberry, Orange & Pecan Mini-Muffins

Prep Time: 15 minutes

Cook Time: 12-15 minutes

Total Time: About 30 minutes

Serves: 24 mini-muffins

INGREDIENTS

2 cups almond flour

1/3 cup coconut flour

1/2 tsp baking soda

2 eggs

1/2 tbsp orange zest

1 tsp vanilla

1/2 cup orange juice

1/4 cup honey

2 tbsp coconut oil, melted

1 cup cranberries, chopped plus a little extra for topping

1/2 cup pecans, chopped

INSTRUCTIONS

Preheat oven to 350* F

In a large mixing bowl whisk the eggs then add vanilla, melted coconut oil, honey, orange juice and zest and stir.

Add in the flours and baking soda and stir until combined.

Using a spoon, gently stir in the fresh cranberries and chopped pecans.

Coat a 24 count mini-muffin pan with non-stick cooking spray (or use paper liners, which I also spray).

Fill each mini-muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each mini-muffin with a few extra cranberries to make them look pretty.

Bake for 12-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.

Let cool for 10 minutes and then invert onto a wire rack to cool completely.

Place in a tightly sealed container and refrigerate.

Recipe Adapted from: Everylastbite.com