Lemon Bars

With just enough 'sweet and tart' to satisfy anyone's sweet tooth....lem-mon-knee.

Orange Blueberry Bran muffins

Jalapeno and Cheddar Cauliflower Muffins

CAULIFLOWER!!! yes cauliflower. It's the new trend now to replace rice and I'm on the band wagon. The trick is finding the simplest way of turning the cauilflower into a 'rice' form. I found blending the florettes in a blender with water work great for me, then just squeeze out the water 'done and done'...

These muffins are super easy to make with little instructions almost as easy as 1.2.3, so easy that I think I took more photos than expected because they came out so pretty, crispy on the outside and jammed packed with flavor that they taste scrumpdillylicious...

HERE'S WHAT YOU'LL NEED...

~ 2 cups cauliflower riced, ***raw cauliflower 

~ 3 Tbsp minced jalapeno

~ 2 eggs, beaten

~ 2 Tbsp melted butter

~ 1/3 cup grated parmesan cheese

~ 1 cup grated mozzarella cheese

~ 1 cup grated cheddar cheese

~ 1 Tbsp sauteed thinly sliced green onions (only the white parts)

~ 1/8 tsp salt

~ 1/4 tsp black pepper

~ 1 tsp garlic powder

~ 1/2 tsp baking powder

~ 1/4 cup coconut flour

First...

~Preheat oven to 375°

~ using cookin spray or coconut oil, grease a 12 mold cupcake pan, set aside...

~Clean and chop the cauilflower into small florettes, add to the blender with enough water and grind ensuring theres no lump

~strain the cauliflower rice through a strainer

~ scoop out 1 cup measurement at a time and place onto a clean towel lined with a paper towel

~twist and squeeze out as much water as possible, repeat twice to equal 2 cups

Now...

~ chop and mince the jalapeno to equal 3 TBSP

2. Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl. 

3. Add the grated cheeses and mix well. Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.

Now...

3. Divide the batter evenly between 12 greased muffin cups. Bak for 30 minutes or until golden brown. 

4. Turn off the oven and leave the muffins inside for one hour to firm up. Remove and serve warm or cold.

ENJOY!!!

Keto Lemon Poppyseed muffins

These muffins are super delicious and ever so easy to make, thanks to www.ruled.me for sharing the recipe.
I added more lemon zest for extra added 'pow' and used vanilla paste instead of vanilla extract.  These muffins can be enjoyed guilt free as they are gluten free and easily enjoyed on the go.

**Depending on your oven these muffins will need to bake from 18-25 mins or when poked with a toothpick no batter sticks to it...

Im my experience it's always better to food prep (measures, cut, chop) first that way it'll help to ensure a smoother cooking experience and a greater finished product... So, here's what you'll need to get started prepping 

- ¾ cup almond flour 

-¼ cup golden flaxseed meal 

- 1/3 cup Swerve

-1 teaspoon baking powder

- 2 tablespoons poppy seeds

- ¼ cup salted butter, melted and cooled

- ¼ cup heavy cream

- 3 large eggs cracked into a bowl

- 2 1/2 lemons, zested

- 3 tablespoons lemon juice

- 1 tsp lemon extract

- 1 teaspoon vanilla paste

- 20 drops liquid Stevia

Now...

~Pre-heat oven to 350F. 

~*** I used 12 Silicone muffin holder for easy clean up,

***you can use regular paper cupcake holder or cooking spray for the cupcake molds

...

~In a bowl, use a fork or whisk to combine the almond flour, flaxseed meal, Swerve, and poppy seeds together, 

~set aside

...then

~ using a wooden spoon stir in the cooled melted butter, eggs ***one at a time, and heavy cream until smooth and no lumps are in the batter

...

~ Now, add in the baking powder, liquid stevia, vanilla paste, lemon zest, lemon juice, and lemon extract

~ Mix until well combined.

...Now

~To ensure the batter is enough for 12 muffins, start off with adding 2TBSP of batter to each silicone cupcake molds, then divided the remaining equally...

~ tap the muffin pan on the counter to help release any air bubble and help even out the batter

~ place pan on center rack and bake from 18 - 25mins  or a toothpick comes out clean when poked in the center

~ allow to cool in muffin mold for about 10mins, then remove and allow to cool completely on rack

...Now

ENJOY!!!