After losing 40 lbs on Medifast, I have migrated to a Low Carb Diet in the last month. I am committed to this life style change and to making yummy recipes to keep me on track.
These two books have been a big influence on my change to low carb. Please read them. They will change your life and the lives of your family and friends.
Grain Brain by David Perlmutter
Secrets to a Healthy Metabolism by Maria Emmerich
Pumpkin Spice Muffins
Preheat oven to 350 Makes 12 muffins.
1/3 Cup Plus 2 TBL. Coconut Flour
1/4 Cup Whey Protein Powder or Vanilla Whey Protein Powder
5 TBL. Softened Butter
3 TBL. Powdered Organic Psyllium Husk (do not substitute, this gives the muffin a chewy texture) You can grind the husk yourself if you can't find the powdered kind.
2/3 Cup Ricotta Cheese (full fat)
2 Eggs
1/2 Cup of Coconut Milk or Almond Milk
1/3 Cup of Heavy Cream
1 Cup of Swerve Sweetener
1 Cup of Canned Pumpkin (drain on a paper towel before measuring)
1 tsp. baking powder
1/4 tsp. of salt
1 TBL. Pumpkin Pie Spice
1 tsp. Vanilla
1/2 Cup of Walnut Oil (or melted coconut oil or macadamia nut oil)
Using a mixer, cream Butter and Swerve together, add eggs, ricotta cheese, coconut milk, cream, vanilla and pumpkin, mix well.
In a separate bowl mix dry ingredients, coconut flour, whey protein powder, psyllium husk, baking powder, salt, pumpkin pie spice.
Add dry ingredients to wet keeping the mixer on med. Mix well. Add Walnut oil a little at a time. Mix till the walnut oil is incorporated. Batter will be thick.
Divide evenly into 12 muffin cups (they will be full) Bake at 350 for approx. 30 to 40 minutes. Top will be slightly springy and slightly brown. Let cool and enjoy!
For an extra treat top with Cream cheese frosting below.
Cream Cheese Frosting:
1 8oz Block of Cream Cheese
2 TBL Swerve
1 tsp Vanilla
Beat softened cream cheese till smooth add Swerve and vanilla and beat till incorporated.
