Category Archives: simple gluten free desserts

Versatile GF Low Carb Muffins Recipe

Versatile GF Low Carb Muffins Recipe

One Low Carb Muffins Recipe=A lot of Possibilities

A lot of work and failure comes into play when it comes to developing gluten free and low carb baking recipes. So when I do come up with a success, I like to get a lot of bang for my buck. I try to use it as a base to make different flavors of things. Thus, how my versatile GF Low Carb Muffins Recipe was born.

The Backstory of My Easy Low Carb Muffins

I’ve always liked to get in the kitchen and invent new recipes, even way before I was gluten free and low carb.

I remember being about five or six and getting in the kitchen and just mixing different ingredients together. Most of the time it tasted nasty, but I remember a few times it actually tasted good. My mother must have had the patience of a saint.

Since then, my family has gotten used to my concoctions – for better or for worse! But my little hobby became useful when I went low carb and gluten free.

After I’d had a few months of making healthy desserts under my belt, I decided to get in the kitchen and come up with my own low carb creations.

Who knew? Maybe I’d start whipping out tasty creation after creation and publish my own cookbook.

Or maybe it would just taste like junk. Which it did. At first.

Eventually I did get the hang of having the right proportion of ingredients in a recipe and my muffin/cupcakes were born. I’m not bragging, but they’re pretty tasty. I’ve taken them to several potlucks, not told anyone is was GF or low carb, and I haven’t come back home with a single muffin.

Since mastering my muffin recipe, it’s given me the confidence that I can still get in the kitchen and whip out some awesome low carb creations.

NEED MORE GLUTEN FREE MEAL IDEAS? CLICK HERE —>

How to Make Easy Low Carb Muffins (Chocolate Version)

Low Carb Morning Muffins

Preheat the oven to 325 F. To a medium sized mixing bowl, add 1 cup almond flour, 1 tbsp coconut flour, 1 tsp baking powder, 1 tsp baking soda, 2 tbsp cocoa, 1/2 cup your preferred natural sweetener, (this is my favorite brand) and a pinch of salt.

easy gluten free muffin recipe

Next add  3 eggs, 1 tbsp vanilla, 1/4 cup melted coconut oil, and 1/2 cup coconut milk. Depending on what flavor muffin you’re in the mood for, you can add 1/4 cup sugar free chocolate chips or chunks and/or 1/4 cup chopped nuts. Mix well. (See below for other flavor combinations)

gluten free muffin recipe easy

Line a 6 cup muffin pan with paper liners, or use a silicone muffin pan. I don’t know how I baked before I bought mine. I’ll never go back to paper liners!

best low carb muffins

Bake for 30 minutes, or until a toothpick comes out clean.

You can use this low carb muffins recipe as a base for a lot of variations. Just use your imagination!

*To make vanilla chocolate chip muffins, omit cocoa and use 2 tbsp of coconut flour. Add 1/4 cup sugar free chocolate chips.

*To make banana muffins, add one mashed banana and decrease coconut milk to 1/4 cup. (Keep in mind the banana will increase the carb count)

*For blueberry muffins, omit cocoa, increase coconut flour to 2 tbsp, and add 1/2 cup blueberries.

Versatile GF Low Carb Muffins Recipe

Versatile GF Low Carb Muffins Recipe

Ingredients

  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp cocoa
  • 1/2 cup your preferred natural sweetener, (this is my favorite brand)
  • Pinch of salt
  • 3 eggs
  • 1 tbsp vanilla
  • 1/4 cup melted coconut oil
  • 1/2 cup coconut milk
  • 1/4 cup sugar free chocolate chips or chunks (optional)
  • 1/4 cup chopped nuts (optional)

Instructions

  1. Preheat the oven to 325 F.
  2. In a medium sized mixing bowl, mix the dry ingredients.
  3. Next add the remaining wet ingredients and mix well. Add 1/4 cup sugar free chocolate chips or chunks and/or 1/4 cup chopped nuts.
  4. Line a 6 cup muffin pan with paper liners, or use a silicone muffin pan.
    For vanilla chocolate chip muffins, omit cocoa and use 2 tbsp of coconut flour. Add 1/4 cup sugar free chocolate chips.
    To make banana muffins, add one mashed banana and decrease coconut milk to 1/4 cup. (Keep in mind the banana will increase the carb count)
    For blueberry muffins, omit cocoa, increase coconut flour to 2 tbsp, and add 1/2 cup blueberries.
https://glutenfreedownhomecooking.com/2016/01/versatile-gf-low-carb-muffins-recipe/


How to Make the Perfect GF Chocolate Chip Cookie

gf chocolate chip cookie

A Lifelong Love Affair with Cookies

I remember when I was little, my mother would bake cookies and treats for a week the first of December to box up and send to my brother for Christmas. I loved being in the kitchen and helping her. I was small, so I don’t know how much help I really was (other than to eat the cookies) but I think that’s when my love affair of cookies began.

I’ve rarely met a cookie I didn’t like, but chocolate chip cookies are hands down my favorite. I’m kind of picky about them, though. I only like them if they’re soft and gooey. If they’re crunchy, I just won’t touch them. If I did happen to buy them from the store, I’d get the Nestle Toll House Soft Batch cookies. Chips Ahoy could take a hike as far as I was concerned.

The Best Gluten Free, Sugar Free Chocolate Chip Cookie Recipe

So when I went gluten free and low carb, I was kind of bummed I had to give up cookies. Or so I thought. I’d try a low carb chocolate chip cookie recipe here and there, but they never did the trick for me. More often than not they were crunchy and crumbly. I wanted a chocolate chip cookie that was low carb and gluten free AND soft and gooey.

I can’t remember where now, but a few years ago I came across a blog where they were discussing leaving eggs out of cookie recipes completely and using liquid to get a gooey texture. I had just started baking with xylitol honey, so I decided to do a little experimenting to see if I could come up with a really good GF chocolate chip cookie.

After a few batches, I nailed it. The result was an easy gluten free chocolate chip cookie recipe that met my soft and gooey standard. It really is my go-to cookie recipe now, and I make them a lot. I’ve tried changing up the ingredients at times and I had to throw them out. I have a couple of tips to make sure you get optimum cookie results.

  • Do not double this recipe! This recipe only makes a dozen cookies, and they don’t last long. So I tried to double it, but they turned out awful. I’m not sure why.
  • This only works with xylitol honey or xylitol maple syrup! I thought I’d be smart once and buy sugar free honey from the store instead of ordering xylitol honey. The result was a plastic looking, plastic tasting cookie.

Remember the xylitol can be harmful to dogs. Use caution when using around your four legged friends!

NEED MORE GLUTEN FREE MEAL IDEAS? CLICK HERE —>

Best GF Chocolate Chip Cookies

Yield: 12 cookies

Ingredients

  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 1/3 cup Steviva (or your preferred sweetener)
  • 1/4 cup melted coconut oil
  • 1/4 cup plus 1 tbsp xylitol honey
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/3 cup sugar free chocolate chips
  • 1/3 cup chopped nuts, optional

Instructions

  1. Preheat oven to 350F.
  2. Add the first eight ingredients and mix well. Fold in the chocolate chips and/or nuts.
  3. Drop by rounded teaspoonfuls on a lightly greased cookie sheet.
  4. Bake 15-17 minutes or until slightly brown. Remove from oven and let cool. Once they've set slightly, remove to rack to finish cooling.
https://glutenfreedownhomecooking.com/2015/11/how-to-make-the-perfect-gf-chocolate-chip-cookie/


Simple Crustless Low Carb Pumpkin Pie

Crustless Low Carb Pumpkin Pie: The Perfect Thanksgiving Dessert

I remember the first Thanksgiving I was gluten free and low carb. I felt like it was going to be the worst Thanksgiving ever. I knew the main meal wouldn’t be a problem, because there would be plenty of meats and vegetables to choose from. What I was worried about was the important stuff…like dessert. Most importantly the pumpkin pie. What’s Thanksgiving without the pumpkin pie?

So I made sure I signed up to bring dessert so I knew there would be something for me to eat, namely some version of pumpkin pie. I was determined to find a way to make some kind of a low carb pumpkin dessert that would take the place of traditional pumpkin pie.

I looked over my mother’s pumpkin pie recipe, and  I was relieved when I realized it wouldn’t take much fixing up to make it low carb and gluten free. Obviously, the crust had to go. But that was okay because the filling’s the best part anyway, right?

So I swapped out sugar for Steviva  to lower the carbs. I also thought it needed a little crunch since there wouldn’t be a crust, so I toasted some pecans in butter and sweetener to make sort of a crunchy streusel topping. I didn’t want to ruin my healthy pumpkin dessert by topping it off with store bought whipped topping, so I made my own out of heavy whipping cream.

My pie was a hit that year. Not just with me, but with everyone else who had a piece. It’s now my go-to low carb pumpkin dessert recipe for the holiday season.

Note: This crustless low carb pumpkin pie is wonderful on it’s own. It’s kind of like a pumpkin custard. But this recipe would also be a great low carb pumpkin pie filling to use with your low carb pie crust.

Simple Crustless Low Carb Pumpkin Pie

Simple Crustless Low Carb Pumpkin Pie

Ingredients

  • 1 can of pumpkin (Or use two cups fresh)
  • 2 eggs
  • 1 cup whipping cream
  • 1/2 cup sweetener (I used Steviva)
  • 1/2 tsp stevia glycerite)
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
    For the topping
  • 1 cup nuts
  • 4 tbsp butter
  • 1 tbsp sweetener (or to taste)

Instructions

  1. Preheat oven to 350F and grease an 8-inch pie plate.
  2. In a large bowl, combine all ingredients and mix until smooth. Pour into your greased pie plate.
  3. Bake for 1 hour, or until set.
  4. Serve with whipped cream, if desired.
    To make the pecan topping: In a skillet, toast nuts in the butter and add your desired low carb sweetener. Toast till brown. Let cool slightly before you put it on the pie.
https://glutenfreedownhomecooking.com/2015/11/simple-crustless-low-carb-pumpkin-pie/