Breakfast

Home » Breakfast » Low Carb Pumpkin Spice Gluten Free Granola Low Carb Pumpkin Spice Gluten Free Granola November 1, 2018 By Sarah 4 Comments Jump to Recipe Low Carb Pumpkin Spice Gluten Free Granola is perfect for stocking your pantry with the entire fall season If you’re looking for autumnal flair, nothing does it better than pumpkin spice. And if you want pumpkin spice in something other than a latte, give this granola a try! This Low Carb Pumpkin Spice Gluten Free Granola has rich pumpkin spice flavor and great crunch. I used flaked coconut not for its coconutty flavor (which is covered up surprisingly well by pumpkin pie spice mix), but because it looks similar to oats, which makes it feel like you’re sitting down to a bowl of regular granola. Why You Should Eat Pumpkin   Pumpkin Health Benefits   As a superfood, pumpkin is nutrient-dense and comes with a variety of health benefits. Pumpkin contains antioxidants, such as alpha-carotene, beta-carotene, and beta-cryptoxanthin that can neutralize free radicals. It’s full of immune-boosting vitamins, like vitamin C, and it’s high in beta-carotene, which your body converts into vitamin A. Pumpkin is high in potassium, which has been linked to heart health benefits. Despite being loaded with nutrients, pumpkin is relatively low in calories and high in fiber, which may help with weight loss. (Read more about the health benefits of pumpkin on Healthline and Medical News Today.) Pumpkin Nutrition   According to the USDA Nutrient Database, one (½ cup/120 g) serving of pumpkin puree has the following nutrition information: 50kcals 1g protein 0g fat 10g total carbohydrates 4g fiber 4g sugar 6g net carbs Is Pumpkin Good For Keto?   In a ½-cup serving, pumpkin has 6g net carbs, making it easy to fit into keto-friendly recipes. This is especially true because a lot of pumpkin recipes only use a little bit of pumpkin because a little bit goes a long way! This whole recipe for Low Carb Pumpkin Spice Gluten Free Granola only calls for 2 tablespoons of pumpkin puree, but is full of pumpkin spice flavor. Grain Free Granola   Grain free granola recipes forgo oats and typically use lots of nuts, seeds, and/or coconut. You can flavor your grain free granola any way you like, such as with various spices or chocolate chunks. A bit of sweetener is typically used (such as honey, maple syrup, stevia, etc.) and a little fat (like butter, coconut oil, avocado oil, etc.) is common. Paleo Granola   In paleo granola recipes, it’s common to see sweeteners such as honey, maple syrup, or coconut sugar. Paleo fats, such as coconut or avocado oil are frequently used. Low Carb Granola   One of the biggest differences between paleo granola and low carb granola is the sweeteners used. Low carb and keto granola recipes use low calorie sweeteners, such as stevia, erythritol, xylitol, etc. In this recipe for Low Carb Pumpkin Spice Gluten Free Granola I used a combination of Swerve Confectioners (which is powdered erythritol) and liquid stevia. Ingredients in This Low Carb Pumpkin Spice Gluten Free Granola:   Unsalted butter Unsweetened pumpkin puree Egg white Swerve Confectioners Liquid stevia Pumpkin pie spice mix Pure vanilla extract Salt Unsweetened coconut flakes Whole almonds Golden flaxseed meal More Low Carb Pumpkin Spice Recipes:   Gluten Free Pumpkin Bread Recipe from An Edible Mosaic Low Carb Sugar Free Pumpkin Spice Latte from The Keto Queens Healthy Low Carb Pumpkin Spice Muffins for Breakfast from Low Carb Maven Dark Chocolate Coated Pumpkin Spice Candy Cups from Healthy Sweet Eats Low Carb Pumpkin Spice Gluten Free Granola PRINT RECIPE PIN RECIPE This Low Carb Pumpkin Spice Gluten Free Granola has rich pumpkin spice flavor, great crunch, and looks similar to regular granola thanks to flaked coconut.     Ingredients     3 tablespoons unsalted butter, melted and cooled slightly 2 tablespoons unsweetened pumpkin puree 1 large egg white 3 tablespoons Swerve Confectioners 10 drops liquid stevia 1 tablespoon pumpkin pie spice mix ½ tablespoon pure vanilla extract ½ teaspoon salt 2 cups unsweetened coconut flakes 1 cup whole almonds, coarsely chopped ¼ cup golden flaxseed meal         Instructions   Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner. Whisk together the butter, pumpkin puree, egg white, Swerve Confectioners, liquid stevia, pumpkin pie spice mix, vanilla extract, and salt in a large bowl. Add the coconut flakes, almonds, and flaxseed meal, and stir to combine. Spread out the granola on the prepared baking sheet. Bake until golden, about 20 minutes, tossing once halfway through. Store in a covered container at room temperature for up to 1 week.               NOTES Net Carbs: 3g per ½-cup serving                                        Prep Time: 8 minutes     Cook Time: 20 minutes         Nutrition   Serving Size: ½ cup Calories: 229kcals Sugar: 1g Sodium: 118mg Fat: 21g Saturated Fat: 11g Trans Fat: 0g Carbohydrates: 8g Fiber: 5g Protein: 4g Cholesterol: 8mg Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Low Carb Easy Pancake Muffin Recipe 5 Minute Low Carb Hot Chocolate Recipe »     Comments Karisse                                                                                          June 16, 2020 at 1:39 pm Our family just went keto and we love our oatmeal and GRANOLA!! A favorite snack around here’s has been granola and applesauce, and I have been needing to find a grain-free granola. I am so excited to find this recipe and can’t wait to try it! I know my boys will LOVE it!! Reply     Trackbacks   Keto Scones with Strawberries and Chocolate – Healthy Sweet Eats says:December 8, 2019 at 12:39 pm […] Low Carb Pumpkin Spice Gluten Free Granola […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m

Home » Brownies » Dark Chocolate Peppermint Brownies Dark Chocolate Peppermint Brownies December 15, 2014 By Sarah 1 Comment Jump to Recipe On a cold, dreary day when baking seems like the best thing in the world to do, brownies seem like the best thing to bake. A perfect brownie is pure comfort food. When it comes to brownies, I think I’ve just about had them all: peanut butter-stuffed, cheesecake-topped, ganache-glazed, and cookie dough-filled, to name a few. Those are all delicious (and sadly, sugar-coma-inducing), but there’s something to be said for a simpler brownie that delivers big on chocolate flavor. (Not to mention, there’s something to be said for a brownie that won’t leave you in need of a nap two hours later.) Here I take a classic fudgy dark chocolate brownie and add just a hint of peppermint to give it a little festive flair. To make it fun to serve at a party or cookie exchange, you can top each brownie with something different; fruit, nuts, coconut, and/or bittersweet chocolate are all delicious. Or you could take it one step further and set up a brownie bar and put out different toppings so people can come up with their own combos. And if peppermint’s not your thing, no worries, just omit the peppermint extract. If you like mocha you could add 1 teaspoon espresso powder, or for another classic combo, fold 1 cup chopped walnuts into the batter before baking. That’s the beauty of a classic brownie recipe; it’s easily adapted to suit whatever mood you’re in. Dark Chocolate Peppermint Brownies PRINT RECIPE PIN RECIPE Classic fudgy brownies with a hint of peppermint, made festive with fun toppings.     Ingredients         Dark Chocolate Peppermint Brownies:   4 tablespoons unsalted, grass-fed butter, slightly softened ¾ cup (115 g) coconut sugar 2 large eggs ½ cup (120 ml) full-fat canned coconut milk (stir before measuring) 2 teaspoons pure vanilla extract ¾ to 1 teaspoon pure peppermint extract (more or less depending how minty you like it) ¾ cup (85 g) almond meal ½ cup (40 g) unsweetened natural cocoa powder (not Dutch-processed) ¼ teaspoon fine salt ¼ teaspoon baking soda   Festive Topping Ideas:   Fresh pomegranate arils Dried fruit, such as blueberries or strawberries Raw, unsalted nuts, such as walnuts or almonds Unsweetened flaked coconut Bittersweet chocolate curls or chocolate chips Fresh mint leaves         Instructions   Preheat the oven to 350F. Line an 8 by 8-inch baking dish with 2 pieces of parchment paper so they hang over the edges. Cream together the butter, coconut sugar, and eggs in a large bowl, and then beat in the coconut milk, vanilla extract, and peppermint extract. Stir in the almond meal, cocoa powder, salt, and baking soda to combine. Pour the batter into the prepared dish and bake until a toothpick inserted inside comes out with a few crumbs (don’t wait until the toothpick comes out dry or these brownies will be overcooked), about 20 minutes in a glass dish. (If you use a metal dish, the cooking time might be a few minutes longer.) Cool completely before cutting. If desired, top with any festive toppings you like before serving. Store any leftovers wrapped in the fridge.               NOTES Nutrition Information: For this recipe, the nutrition information was calculated without any toppings. Serving Tip: I prefer these brownies chilled.           Prep Time: 25 minutes     Cook Time: 25 minutes     Category: Dessert           Cuisine: American     Nutrition   Serving Size: 1 brownie Calories: 105 Sugar: 7 Sodium: 173 Fat: 8 Saturated Fat: 3 Trans Fat: 0 Carbohydrates: 10 Fiber: 2 Protein: 2 Cholesterol: 37  Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Vanilla-Almond Shortbread Cookies Chocolate Chip Banana Cookie Dough Truffles »      Trackbacks   Chocolate Peppermint Bark – An Edible Mosaic™ says:December 9, 2019 at 9:00 am […] Dark Chocolate Peppermint Brownies […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Candy » Dark Chocolate-Coated Pumpkin Spice Candy Cups Dark Chocolate-Coated Pumpkin Spice Candy Cups October 29, 2015 By Sarah 7 Comments Jump to Recipe These Dark Chocolate-Coated Pumpkin Spice Candy Cups show that candy doesn’t have to be filled with “empty” calories! Keep these on hand for Halloween and you won’t miss snacking on regular sugar-laden candy. With Halloween just a couple days away, candy is ubiquitous and along with it temptation. There’s no reason not to have candy though…if you’re having the right kind of candy. After all, who says candy has to be unhealthy? That’s where these candy cups come in. The bottom layer is “pumpkin spice”, made from coconut butter (to make the candy set), pumpkin puree, a mélange of warm autumnal spices, and just a touch of honey for sweetness. The top is just good quality dark chocolate that cracks (the way good quality chocolate should do) as you bite down into the candy. Unlike regular candy, there’s nothing artificial going on here; it’s just good (real!) food in the form of candy that will actually nourish you. Candy without a sugar crash is my kind of candy. If you make this candy to have on hand for snacking on Halloween while you’re passing out sweet treats to trick-or-treaters, you won’t even be tempted by the goodies in their little plastic jack-o-lanterns. 😉 Dark Chocolate-Coated Pumpkin Spice Candy Cups ★ ★ ★ ★ ★ PRINT RECIPE PIN RECIPE Filled with healthy ingredients, these candy cups feature the flavor of pumpkin spice and dark chocolate, making them the perfect Halloween treat!     Ingredients     ½ cup (112 g) coconut butter, melted so you can measure it easily 6 tablespoons (92 g) pumpkin puree 2 tablespoons honey ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon ground ginger ⅛ teaspoon ground cloves ⅛ teaspoon ground cardamom 1 pinch sea salt 115 g (about ⅔ cup chopped) good quality dark chocolate, coarsely chopped (see Note)         Instructions         Line a regular-sized muffin tray with 9 paper liners. Stir together all ingredients except the chocolate, and divide this mixture between the 9 lined muffin wells, pressing it down to even it out. Melt the chocolate in a microwave or double boiler, and spoon it on top of each piece of candy. Gently tap the tray down to even out the chocolate. Let it sit until the chocolate is cooled to room temperature, and then refrigerate the candy to chill. Once fully chilled, remove the candy from the tray and store it layered in a covered container in the fridge for up to 1 week.               NOTES Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate. Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.           Prep Time: 25 minutes     Cook Time: 25 minutes     Category: Dessert           Cuisine: American     Nutrition    Serving Size: 1 candy cup   Calories: 220  Sugar: 10  Sodium: 27  Fat: 16       Saturated Fat: 12  Trans Fat: 0  Carbohydrates: 15  Fiber: 3  Protein: 2   Cholesterol: 0   Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « 5-Minute Cinnamon-Pecan “Baked” Breakfast Apple           Almond-Scented Zucchini Muffins »     Comments Amanda Paa                                                               October 30, 2015 at 12:44 am yay, another way i can use coconut butter! such a good idea. love homemade candy, and you know i’ll be using the best dark chocolate i can get my hands on. xo Reply Amanda Paa                                                               October 30, 2015 at 12:44 am yay, another way i can use coconut butter! such a good idea. love homemade candy, and you know i’ll be using the best dark chocolate i can get my hands on. xo Reply faith                                                                                  November 23, 2015 at 9:01 pm Jennie, Nope, the chocolate layer is on top and the pumpkin layer is on the bottom. I hope you enjoy them if you give them a try! Reply     Trackbacks 90+ Healthy Gluten Free Pumpkin Recipes | Food Faith Fitness says: September 22, 2016 at 8:03 am […] Dark Chocolate- Coated Pumpkin Spice Candy Cups – Healthy Sweet Eats […] Reply 40 Paleo-i-fied Homemade Candy Recipes | Paleo Grubs says: October 3, 2016 at 1:32 pm […] 6. Dark Chocolate Coated Pumpkin Spice Candy Cups Want something perfect for autumn with all that warm and spicy pumpkin flavor? For this one, you’ll need coconut butter, pumpkin puree, honey, cinnamon, nutmeg, allspice, ginger, cloves, cardamom, sea salt, and chopped dark chocolate (the darker, the better!). […] Reply 17 Irresistible Paleo Pumpkin Spice Drinks and Desserts | Paleo Grubs says: January 26, 2018 at 5:32 am […] 11. Dark Chocolate-Coated Pumpkin Spice Candy Cups Love Reese’s peanut butter cups? Remake them fall-style and paleo-style with healthy ingredients and a yummy pumpkin flavor using coconut butter, pumpkin puree, honey, cinnamon, nutmeg, allspice, ginger, cloves, cardamom, sea salt, and dark chocolate. […] Reply 17 Irresistible Paleo Pumpkin Spice Drinks and Desserts – Paleo Grubs says: February 26, 2019 at 7:36 pm […] 11. Dark Chocolate-Coated Pumpkin Spice Candy Cups Love Reese’s peanut butter cups? Remake them fall-style and paleo-style with healthy ingredients and a yummy pumpkin flavor using coconut butter, pumpkin puree, honey, cinnamon, nutmeg, allspice, ginger, cloves, cardamom, sea salt, and dark chocolate. […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat

Home » Cakes » Starbucks Cranberry Bliss Bars Copycat Recipe Chocolate Custard Recipe June 17, 2021 By Sarah 1 Comment Jump to Recipe This easy paleo Chocolate Custard recipe is silky smooth with deep, rich chocolate flavor and takes just 15 minutes to whip up! Despite its simplicity, there is something completely indulgent about classic Chocolate Custard. Especially when it’s topped with a dollop of whipped cream or coconut “whipped cream”! Even though it’s a hands-on process, making custard is fast! As in, 15 minutes fast from start-to-finish. And it’s much easier and more straightforward to make than you might think. For the chocolate-lovers, this decadent Chocolate Custard will become your go-to when you want a quick fix! And you can make a batch, portion it out, and stash these custards in the fridge to satisfy your chocolate cravings during the week. Jump to: The Best Easy Chocolate Custard Recipe Tips for Making Chocolate Custard Chocolate Custard FAQs More Decadent Chocolate Recipes to Try Chocolate Custard Recipe The Best Easy Chocolate Custard Recipe Tips for Making Chocolate Custard Chocolate Custard FAQs More Decadent Chocolate Recipes to Try Chocolate Custard Recipe The Best Easy Chocolate Custard Recipe     Ingredients Egg yolk Pure maple syrup Canned unsweetened, full-fat coconut milk Unsweetened cocoa powder Salt Instant espresso powder Vanilla extract   How to Make Stovetop Chocolate Custard   Beat together the egg yolks and maple syrup in a bowl. Heat the coconut milk, cocoa powder, salt, and espresso powder in saucepan over medium-low heat until it’s steaming. Starting with just a couple drops at first, add 1 cup of the warm coconut milk mixture to the egg yolk mixture while whisking continuously. Add the tempered egg yolk mixture into the pot with the rest of the coconut milk mixture. Heat over medium-low heat until it comes to a gentle simmer. Whisk in the vanilla. Strain the custard through a fine mesh sieve and pour into individual serving dishes. Cool to room temperature, and then chill. Serve chilled topped with whipped cream or coconut “whipped cream” and a sprinkle of cocoa powder if desired.    How to Store Chocolate Custard     Store in an airtight container in the fridge for up to 4 days.      Variations on This Recipe   Sweetener. I like complex flavor of maple syrup in this recipe, but you could substitute honey or agave nectar if you like. Spice. Add ½ teaspoon ground cinnamon if you like the chocolate/cinnamon combination. Flavor extracts. Customize the flavor profile by adding extracts! You could add ¼ teaspoon almond extract, hazelnut extract, peppermint extract, or orange extract.   Tips for Making Chocolate Custard   Don’t skip tempering the eggs! Whisking hot liquid into the egg yolks a little bit at a time will help prevent them from curdling. For a silky smooth custard, don’t forget to strain it through a fine mesh sieve before pouring it into serving dishes. If you prefer the light, fluffy texture of mousse instead of thicker, richer custard, let the custard cool and then fold in 1 to 2 cups of whipped cream or coconut “whipped cream”. To prevent a “skin” from forming on the top of the custard, place a piece of plastic wrap directly on top of each custard before chilling. Chocolate Custard FAQs   What is the Difference Between Custard and Pudding? Although both custard and pudding commonly use eggs, egg yolk is the main thickening agent in custard. However, the predominant thickener in pudding is typically some type of starch, such as cornstarch, tapioca starch, or sometimes all-purpose flour. Can I Make Chocolate Custard with Cocoa Powder? YES! Cocoa powder lends a rich, complex chocolate flavor to sweet treats. This easy paleo Chocolate Custard recipe is made with cocoa powder. How Can I Make Keto Chocolate Custard? To make the keto version of this recipe, you can use keto maple-flavored syrup instead of regular maple syrup. It’s as easy as that!   More Decadent Chocolate Recipes to Try Chocolate Keto Mug Cake Recipe Avocado Chocolate Pudding Parfait with Easy Berry Sauce Healthy Dark Chocolate Fondue Recipe Fudgy Keto Brownie Recipe with Walnuts and Chocolate Frosting Instant Pot Low Carb Flourless Chocolate Cake Recipe Super Thick Decadent Double Chocolate Milkshake Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Chocolate Custard Recipe ★ ★ ★ ★ ★ PRINT RECIPE PIN RECIPE This easy paleo Chocolate Custard recipe is silky smooth with deep, rich chocolate flavor and takes just 15 minutes to whip up!     Ingredients   3 large egg yolks ½ cup pure maple syrup 13.5 ounce can unsweetened full-fat coconut milk ½ cup unsweetened cocoa powder (natural not Dutch-processed) ⅛ teaspoon salt ⅛ teaspoon instant espresso powder 1 ½ teaspoons pure vanilla extract         Instructions   Lightly beat the egg yolks in a medium bowl; while beating, gradually whisk in the maple syrup until incorporated. Set aside. Whisk the coconut milk, cocoa powder, salt, and espresso powder together in a medium saucepan over medium-low heat until it’s steaming, but not yet bubbling, about 2 minutes. Very slowly (starting with just a couple drops at first) add 1 cup of the coconut milk mixture into the egg yolk mixture while whisking continuously (this will temper the egg yolks and help prevent them from curdling). Add the tempered egg yolk mixture into the pot with the rest of the coconut milk mixture. Heat over medium-low heat until it comes to a very gentle simmer while whisking continuously, about 5 minutes. (At this point, it should be thick enough to coat the back of a wooden spoon.) Turn off the heat and whisk in the vanilla. Strain the custard through a fine mesh sieve and pour into individual serving dishes. Cool to room temperature, and then chill for 2 hours before serving (the custard will thicken more as it cools). To prevent a “skin” from forming on the top, place a piece of plastic wrap

Home » Cakes » Starbucks Cranberry Bliss Bars Copycat Recipe Banana Nut Keto Breakfast Cookies Recipe December 18, 2019 By Sarah 1 Comment Jump to Recipe Banana Nut Keto Breakfast Cookies are vanilla and banana-scented, cinnamon-spiced, and full of nutritious ingredients, including hemp seed hearts, eggs, coconut flakes, flaxseed meal, and almond flour. Cookies for breakfast?! Well, only if they’re full of healthy ingredients, low in carbs, and are high in healthy fats to keep you fueled and satisfied all morning long! These Banana Nut Keto Breakfast Cookies are just that. Plus they’re super easy to whip up and keep well for up to 10 days. They’re a great sweet treat to have on hand for busy days when there’s no time to cook. Don’t feel bad about eating cookies for breakfast! When you eat to fuel your body with nutrient-dense foods, the ordinary parameters of mealtime fall out the window. For example, eggs are no longer reserved for just breakfast, and cookies are acceptable as a meal instead of dessert. Jump to: The Best Banana Nut Keto Breakfast Cookies Recipe Hemp Hearts (aka Hemp Seeds) in Breakfast Cookies More Keto Breakfast Ideas Banana Nut Keto Breakfast Cookies The Best Banana Nut Keto Breakfast Cookies Recipe Hemp Hearts (aka Hemp Seeds) in Breakfast Cookies More Keto Breakfast Ideas Banana Nut Keto Breakfast Cookies  The Best Banana Nut Keto Breakfast Cookies Recipe   To keep the carbs low in these Banana Nut Keto Breakfast Cookies, I use banana extract and a monkfruit/erythritol sweetener blend. These cookies are easy to fit into a low carb or ketogenic lifestyle. These cookies are chock full with good-for-you components to kick start your day. They’re sweet, cinnamon-spiced, and laced with banana and vanilla flavor and aroma. They make a perfect meal or snack on-the-go!  Ingredients in Healthy Breakfast Cookies   Eggs Unsalted butter Banana extract Vanilla extract Unsweetened coconut flakes Almond flour Lakanto golden granulated sweetener (monkfruit/erythritol blend) Hemp seed hearts Coconut flour Golden flaxseed meal Cinnamon Salt Pecans  How to Make Keto Breakfast Cookies   Preheat oven to 350F. Line 2 large baking trays with parchment paper or silpat liners. Whisk together the eggs, butter, banana extract, and vanilla. Stir in the coconut flakes, almond flour, sweetener, hemp seed hearts, coconut flour, golden flaxseed meal, cinnamon, salt, and pecans. Scoop the dough (about 1 tablespoon) into 18 balls. Arrange them on the prepared baking trays, and slightly flatten each ball of dough. Bake until the cookies are golden on the bottom, about 13 to 15 minutes, rotating the trays once halfway through.  Variations on This Recipe   Switch up the sweetener. Instead of Lakanto golden granulated wweetener, you can also use the same amount of Swerve Confectioners. Or use 7 tablespoons powdered monk fruit/allulose sweetener. Play with the extracts. Instead of banana extract, use coconut extract or butterscotch extract. Use your favorite type of nuts. If pecans aren’t your thing, you can use walnuts, almonds, hazelnuts, or whatever your favorite is.  How to Store Keto Breakfast Cookies   Store these healthy breakfast cookies in an airtight container at room temperature for up to 10 days. Hemp Hearts (aka Hemp Seeds) in Breakfast Cookies   A great way to make cookies nutritious enough for breakfast is to add healthy ingredients such as hemp hearts! Hemp hearts have a slightly nutty flavor, and their texture is slightly crunchy with a chewy factor as well. They are a wonderful addition to keto breakfast cookies. If you’ve never heard of hulled hemp seeds (also called hemp hearts) before, they’re the whole seeds from the Cannabis sativa plant with the crunchy outer shell removed. Yes, they’re from the same species as cannabis (marijuana), but from a different variety, and hemp hearts contain only trace amounts of THC. Hemp seeds are nutrient-rich and delicious! (Read more about hemp seeds on Healthline.) Are Hemp Hearts Good for Keto? Hemp seed hearts are a rich in protein, fiber, and fat, and low in carbohydrates. Therefore, hemp seeds are a great option for the keto diet! Hemp Seeds Nutrition Information According to the USDA Food Database, one serving (3 tablespoon/28g) of hulled hemp seed hearts has the following nutrition information: 160kcals 10g protein 12g fat 3g carbohydrates 3g fat 0g net carbs More Hemp Seeds (Hemp Hearts) Recipes If you’re looking for more delicious ways to use healthy hemp seed hearts, I have you covered! Here are a few more delicious ideas: Gluten Free Maple Pecan Lactation Cookies Noatmeal (aka Low Carb Oatmeal) Paleo Meatloaf Coconut Butterscotch Granola Cookies Keto Mushroom Wild Rice Pilaf   More Keto Breakfast Ideas   For a lot of people who follow a ketogenic lifestyle, bacon and eggs are a breakfast staple, and for good reason. It’s a hearty, easy, delicious, and relatively cheap low-carb high-fat meal. However, the problem is, what do we eat when we get sick of eggs? I want to show that there are plenty of keto breakfast options available other than eggs, and additionally, eggs can be quite versatile. Low Carb and Keto Breakfast Ideas That Aren’t Eggs   These healthy breakfast cookies! Black Forest Low Carb Overnight Mocha Chia Seed Pudding Low Carb Maple Pecan French Toast Casserole Fathead Low Carb Carrot Cake Sticky Buns The Best Keto Bread Recipe (great for toast!) Low Carb Easy Pancake Muffin Recipe Low Carb and Keto Egg Recipes   Paleo Brussels Sprout and Bacon Hash with Fried Egg Low Carb Broccoli Cheddar Egg Muffins Paleo Sumac-Spiced Baked Eggs with Kale Keto Low Carb Quiche Lorraine Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Banana Nut Keto Breakfast Cookies ★ ★ ★ ★ ★ PRINT RECIPE PIN RECIPE Banana Nut Keto Breakfast Cookies are vanilla and banana-scented, cinnamon-spiced, and full of nutritious ingredients, including hemp seed hearts, eggs, coconut flakes, flaxseed meal, and almond flour.     Ingredients   2 large eggs 3 tablespoons unsalted butter (melted and cooled slightly) 2 teaspoons banana extract 1 teaspoon pure vanilla extract 1 cup unsweetened coconut

Home » Fruit » Honey Roasted Plums with Almond Honey Roasted Plums with Almond August 20, 2015 By Sarah 1 Comment Jump to Recipe This super simple recipe for Honey Roasted Plums with Almond brings out the fruit’s natural sweetness and really lets it shine. Not long ago, Mike went through a phase where he was bringing home a couple pounds of plums at least every other day. I like plums well enough, but they’re really not one of my favorite summer fruits (because of the existence of things like cherries and peaches). The issue then becomes how to eat roughly 8 to 10 pounds of plums per week. (My hubby is the type who thinks every time he goes through a particular food phase I want to join him.) I started roasting the plums, just for something a little different, and then I sort-of became hooked. Like any other fruit/vegetable, plums get soft and caramel-y when roasted. Their natural sweetness is enhanced and accentuated, making them perfectly enjoyable as-is, but also lovely for topping with a dollop of yogurt or coconut “whipped cream” for a lusciously smooth, cool contrast. Here I use just a touch of honey for sweetener; you shouldn’t need more if your plums are ripe, especially since they’ll become sweeter after roasting. Almonds add nutty flavor and crunch, and a pinch of mahlab adds complexity. If you’re not familiar with mahlab, it’s a spice made from the ground seed kernels of the St Lucie cherry. To me, its flavor tastes like a combination of almonds and cherries, so I tend to use a little bit of it in most recipes that I make with either almonds or cherries. (When I say a little bit, I do mean a little bit though…use mahlab sparingly because it can easily overpower a dish. But just a touch of it is magic.) This is the perfect light summer dessert when you want just a little something sweet. It also works well chilled for breakfast, served on top of thick Greek yogurt or cottage cheese. Honey Roasted Plums with Almond PRINT RECIPE PIN RECIPE The natural sweetness of plums is accentuated by roasting; mahlab adds complexity and honey highlights the sweetness.     Ingredients       ½ teaspoon coconut oil, to grease the dish 1 teaspoon honey 1 tablespoon hot water 1 pinch mahlab 1 pinch sea salt 3 medium ripe plums (I used red plums, but any kind you like will work), halved and pitted 1 tablespoon raw almonds, chopped         Instructions   Preheat the oven to 400F; grease a 9-inch pie plate or 8 by 8-inch casserole dish with the coconut oil. Whisk the honey, water, mahlab, and sea salt together until the honey is dissolved. Put the plums (cut side up) into the prepared dish, drizzle on the honey syrup, and sprinkle on the almonds. Roast until tender, but not mushy, about 10 to 15 minutes. Serve the plums warm, at room temperature, or chilled.    Nutrition     Serving Size: 4 pieces Calories: 275 Sugar: 13  Sodium: 84  Fat: 21 Saturated        Fat: 12  Trans Fat: 0  Carbohydrates: 20  Fiber: 4 Protein: 4    Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « 5-Minute Classic Chocolate Avocado Mousse Classic Banana Nut Muffins »        Trackbacks   […] 36. Honey Roasted            40 Honey Recipes to Elevate Your Paleo Eating | Paleo Grubs says:December 21, 2016 at 10:02 am Plums With Almond Here’s another delicious roasted fruit recipe that makes a simple and elegant dessert. You’ll need plums (you could also use nectarines), coconut oil, honey, mahlab seasonings, sea salt, and chopped raw almonds for sprinkling over the top. […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe