Low-Carb/Egg Fast Cinnamon Egg Muffins

Here's a simply simple Egg Fast muffin recipe. If you know me, then you know I can not separate an egg and successfully fluff egg whites for any recipe, so I am always looking for recipes that use the whole egg! This one does! And it's simple! Give it a go!!

Ingredients 

- 6 oz cream cheese

- 5 tbsp coconut oil

- 1 tbsp canola oil (to butter muffin tins) 

- 6 eggs

- 1.5 tbsp cinnamon

- 1/2 tbsp vanilla extract

- 2.5 tbsp Torani vanilla syrup 

Instructions

- melt the oil and cream cheese in the microwave for about 2 mins

- add other ingredients to bowl and mix all together with a hand mixer

- pour into muffin tins- 6 large muffin tins, 6 mini muffin tins 

- bake at 350 degrees for 15 mins 

- take out of oven and cool

These muffins can be eaten right away or refrigerated for the next day or two. When snacking on them, they can be heated in the microwave for 30 seconds or eaten cold. Easy meal for the road! 

One serving = 1 large muffin and 1 mini muffin = 1 egg/1 fat/1 cheese

"Egg"joy!

Gigi

Low-Carb/Egg Fast Pancakes III

Pancake recipe III. Slightly different than Pancake recipe I and this one meets all the requirements to be Egg Fast friendly! Give it a try! 

Ingredients 

- 2 eggs

- 2 oz cream cheese

- 2 tbsp butter OR coconut oil 

- 2 tbsp flavored (of your choice) sugar free syrup (like Torani, DaVinci, Skinny Syrup)

Instructions

1.     A. if using a griddle, melt the butter or coconut oil in the microwave 

        B. if using a frying pan, melt the butter or coconut oil in the frying pan

2. melt the cream cheese in the microwave for 1- 1 1/2 mins 

3. add the eggs and cream cheese into a magic bullet, blender or use a hand mixer and beat

4.      A. if using a griddle, add the melted  butter or coconut oil to the egg and cream cheese mixture and beat again

5. cook pancakes on the griddle or in a frying pan until golden brown and then flip 

6. Continue until the batter is done. Batter should make 12 good sized pancakes. 

7. Now eat 'em while they're hot!

With the addition of the flavored sugar free syrup to the batter, you won't need to add any maple syrup, cinnamon, or sweetener (ie Splenda). 

"Egg"clusively yours, 

Gigi

Low-Carb Ice Shake

TWO simple low-carb "ice shakes" good enough for my littles! Here are the simple recipes. 

RECIPE 1:

Ingredients

- 1/4 cup of heavy whipping cream

- 3/4 cup of water

- 5 squirts of liquid Crystal Light OR one powder packet (any flavor can be used) 

- a handful (about 8) of ice cubes

Instructions

- add all ingredients to a blender, smoothie maker, or magic bullet and blend 

- then enjoy! 

Carb Count = 4

I tried this recipe with a non sugar free powder packet of crystal light (better for my kids who insist on sharing) as well as the liquid crystal light. Both came out good. Personally, I prefer the flavor of the powder (same way I feel about Splenda). 

RECIPE 2:  

Ingredients

- 1/4 cup of heavy whipping cream

- 3/4 cup of water

- 1 tbsp of Torani sugar free vanilla syrup (though you could probably use any SF syrup)

- 1/2 tsp of coconut extract (again, you could use any extract too)

- a handful of ice cubes 

Instructions

- add all ingredients to a blender, smoothie maker, or magic bullet and blend

- then enjoy!!

Carb Count = 4 

Be more careful about sharing this one with your littles because too much SF products can cause diarrhea. This shake comes out white, so if you want to add some color, just add 4 squirts of food coloring! 

Just for fun, and added health benefits, add a tsp of Chia or Hemp Seeds! 

Gigi 

Blackberry Preserves

I made my delicious low-carb pancakes this weekend for myself, my sister, my brother in law and our 3 kids. Everyone ate my pancakes! Yay! I wanted to try to make a sauce for them so I took out the blackberries that I had and starting searching on Pinterest, until I found something remotely simple that I could alter and create. So here it is...

Ingredients

- 8 oz blackberries 

- 1/4 cup Splenda

- 1/4 cup water

- 1 1/2 tbsp Chia Seeds 

I haven't used Chia Seeds much but I have them because I have seen recipes that call for them. They are used as a thickening agent for fluids, pudding, yogurt. I have also heard that they make some people go. They have not affected me in this way personally. TMI! I know!

Instructions

1. In a small pot, heat blackberries and water until the blackberries are soft. 

2. Add Splenda until it dissolves. 

3. Then add Chia Seeds. You'll immediately see that the Chia Seeds give the preserve the "seedy" texture. 

4. Mash up the blackberries as well as you can so that they're all ready to go right on top of your pancakes! 

5. Scoop them onto your pancakes and eat up!! 

Obviously these preserves can be used on food other than pancakes, but that was my use on the snowy Sunday morning when I created it. Also, you can substitute other berries- raspberries, strawberries, blueberries- and make a different flavored preserve. Oh yea! And everyone liked them!! I always have to include that comment because that occurrence is sometimes few and far between!! 

Full Disclosure: these preserves are probably not the lowest carb. The fruit has carbs and so does the Splenda. So add up your intake carefully if you're looking to keep it low carb. Because the pancakes are so low carb, I just guesstimated with the preserves that I used. 

Alternatives: I say try subbing a Sugar Free syrup, like Torani or DaVinci for the Splenda for a lower carb option. 

Here's even a hazelnut syrup I found at the Dollar Tree. 

Give this a try for a sweet spoonful to add to your pancakes! 

Sweets!

Gigi