Raspberry Chocolate Chunk Muffins KETO (Carolyn)

 

These Keto Raspberry Chocolate Chunk Muffins are an insanely delicious breakfast treat. They're tender and not too sweet, and bursting with raspberries and dark chocolate.

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Prep Time20minutes minutes

Cook Time25minutes minutes

Total Time45minutes minutes

Servings12 muffins

Calories204kcal

INGREDIENTS:

• ½ cup sour cream
• 3 large eggs
• ¾ teaspoon vanilla extract
• ½ cup Swerve Brown lightly packed
• 2 ½ cups almond flour
• ⅓ cup unflavored whey protein powder can sub egg white protein
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 2 ounces dark chocolate, sugar-free chopped
• ½ cup frozen raspberries

INSTRUCTIONS:

• Preheat the oven to 350F and line a standard metal muffin pan with 12 parchment paper liners. You can also use silicone liners.
• In a large bowl, whisk together the sour cream, eggs, and vanilla extract. Add the sweetener and whisk until well combined, breaking up any clumps with the back of a fork.
• Add the almond flour, protein powder, baking powder, and salt and stir until well mixed. Stir in the chocolate chunks, then carefully fold in the raspberries (you can chop those up a bit too if you want good distribution).
• Divide the batter evenly among the prepared muffins cups and top each with a few more mini chips. Bake 18 to 25 minutes, until golden brown and firm to the touch.
• Remove and let cool in the pan.

NUTRITION:

Serving: 1 muffin | Calories: 204kcal | Carbohydrates: 8.4g | Protein: 9g | Fat: 16.3g | Fiber: 3.8g

By Carolyn Ketchum of All Day I Dream About Food

Cherry Chocolate Chip Muffins KETO (Carolyn)

 

These tender coconut flour muffins are jam-packed with fresh cherries and chocolate chips. And yes, they are low carb and keto-friendly!

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Prep Time15minutes minutes

Cook Time25minutes minutes

Total Time40minutes minutes

Servings12 muffins

Calories106kcal

INGREDIENTS:

• ¾ cup pitted cherries
• 5 large eggs, room temperature
• ½ cup plain Greek yogurt
• ½ cup granular sweetener
• 1 teaspoon cherry extract (or vanilla extract)
• ½ cup coconut flour
• ⅓ cup unflavored whey protein powder (or egg white protein powder)
• 2 ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup chocolate chips

INSTRUCTIONS:

• Preheat the oven to 350ºF and line a muffin pan with parchment or silicone liners.
• Chop the cherries into small pieces for better distribution throughout the muffins. Set aside.
• In a large bowl, whisk together the eggs and yogurt until well combined and smooth. Then whisk in the sweetener and cherry extract.
• All at once, add the coconut flour, protein powder, baking powder, and salt and whisk until well combined. If the batter is very thick, add water one tablespoon at a time until it is easily scoopable.
• Fold in the cherries and chocolate chips, reserving a few for the top of each muffin.
• Divide the batter evenly between the prepared muffin cups and add a few chocolate chips and chopped cherry pieces to the top. Bake 20 to 25 minutes, or until the muffins are golden brown and just firm to the touch.
• Remove and let cool completely in the pan.

NOTES:

Storage Information: Store the muffins in a covered container in the fridge for up to a week. They can also be frozen for several months. 

NUTRITION:

Serving: 1muffin | Calories: 106kcal | Carbohydrates: 8.1g | Protein: 7.1g | Fat: 5.3g | Fiber: 3.7g

By Carolyn Ketchum of All Day I Dream About Food

Chopped Greek Chicken Salad KETO (Carolyn) *

 

This Chopped Greek Salad is the ultimate keto summer salad recipe! Packed with veggies and some grilled chicken, it's a healthy satisfying meal.

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Prep Time20minutes minutes

Total Time20minutes minutes

Servings4 servings

Calories431kcal

INGREDIENTS:

Salad

• 1 head baby romaine lettuce, diced (or half of one large head)
• 1 medium tomato, diced (I used yellow tomatoes for color)
• 1 small red pepper, diced
• 1 ½ cups diced cucumber
• ¼ cup diced red onion
• 1 ¼ lb cooked chicken, diced
• ½ cup crumbled feta
• ⅓ cup kalamata olives

Dressing

• ¼ cup avocado or olive oil
• ¼ cup red wine vinegar
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 2 teaspoon Dijon mustard
• ½ teaspoon dried majoram
• Salt and pepper to taste

INSTRUCTIONS:

Salad

• Option 1: Lay all of the ingredients out decoratively in lines on a large platter. Allow people to scoop up the various portions as they like.
• Option 2: Toss all ingredients together in a large bowl and divide among four large plates.

Dressing

• In a jar or bottle with a sealable lid, combine all the dressing ingredients and shake well. Serve with the salad at the table.

NUTRITION:

Serving: 1serving = ¼th of recipe | Calories: 431kcal | Carbohydrates: 8.5g | Protein: 42g | Fat: 28.2g | Fiber: 2.2g

By Carolyn Ketchum of All Day I Dream About Food

Chimichurri Steak Salad KETO (Carolyn) *

 

This chimichurri steak salad is everything you want in a healthy dinner recipe. High in protein, low in carbs and saturated fat, and packed with fresh summer flavors! Add this flavorful keto steak salad to your menu today. 

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Prep Time20minutes minutes

Cook Time10minutes minutes

Total Time30minutes minutes

Servings4 servings

Calories404kcal

INGREDIENTS:

Chimichurri

• 1 cup fresh parsley leaves lightly packed
• 3 tablespoon chopped red onion
• 3 tablespoon olive oil
• 3 tablespoon red wine vinegar
• 2 clove garlic
• ½ teaspoon salt
• ½ teaspoon black pepper
• ⅛ tsp red pepper flakes

Salad

• 1 ½ lb flank steak (top sirloin or hangar steak also works well)
• Salt and pepper
• 4 cups chopped lettuce romaine or butter lettuce
• ½ medium cucumber sliced
• 4 small red radishes sliced
• ½ cup grape tomatoes halved
• 1 medium avocado sliced

INSTRUCTIONS:

Chimichurri

• Place all of the ingredients in a blender and blend until smooth. Taste and adjust seasoning as desired.

Salad

• Season the steak on both sides with salt and pepper. Grill or pan-fry to your preferred doneness. Let rest 5 minutes before slicing thinly.
• Arrange the lettuce on a large platter and top with sliced steak and vegetables. Serve with Chimichurri as the dressing.

NOTES:

Storage information: Store the chimichurri in a glass jar in the fridge for up to 7 days. Do not dress the salad in advance, but pass the dressing on the side to avoid wilting.  

NUTRITION:

Serving: 1 serving = ¼th of salad | Calories: 404kcal | Carbohydrates: 8.7g | Protein: 33.7g | Fat: 23.8g | Saturated Fat: 6.5g | Fiber: 4.1g

By Carolyn Ketchum of All Day I Dream About Food