Low-Carb/Egg Fast Savory Donuts

Well I'm on Round 3 of my Egg Fast. I overindulged this weekend so I'm going to take it off with a four day Egg Fast! Today I am trying something a little different. I really love my sweets, but this morning I tried something with a more savory taste. Check it out!

Ingredients

- 4 eggs 

- 4 oz cream cheese

- 4 tbsp butter 

- 1/2 tsp of the following ingredients:

Thyme, Cream of Tartar, Minced Onions, Garlic Powder, Perfect Pinch- Bacon & Chive flavor 

Instructions

- preheat oven to 350 degrees

- melt butter and cream cheese in a microwave safe bowl or cup. I used my magic bullet for this. 

- add the eggs and blend. Again, I blended everything together in my magic bullet. 

- add the spices and mix again

- spray the donut pan with cooking spray 

- pour mixture into the donut pan 

- bake for 15 mins 

- take out of the oven and enjoy! 

*While I used my spices, I just pulled out what I had in my spice cabinet to pull off this recipe. You can try different spices too- Italian, Rosemary, Cayenne, Creole, etc. Be creative and don't be afraid of a little spice!*

I ate 3 donuts for lunch- equivalent to 2 eggs, 2 tbsp butter, and 2 tbsp cream cheese total. They were good and a step in another taste direction- SaVoRy! 

Gigi 

Hey! Did you even notice that this is my pancake recipe?!?

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 Pancakes II

Here's another recipe for low-carb pancakes. I had some cottage cheese that I didn't want to eat plain so I tried a new pancake recipe. It came out good, once I perfected the recipe. Oiy, always trial and error with me! 

Ingredients

- 1/4 cup of almond flour

- 3/4 cup of cottage cheese (I used 4% milk fat) 

- 3 eggs

- 1/8 tsp of baking soda

- 1/4 tsp of salt

Instructions

- use a food processor to finely chop the cottage cheese

- beat the eggs

- add finely chopped cottage cheese and other ingredients to the eggs and mix

- pour a small spoonful onto a lightly greased frying pan or skillet at 350 degrees

- cook until golden brown 

- top with butter, syrup, or cinnamon and sugar and enjoy!

Carb Breakdown

You're not going to believe this but the whole batter was only 11 carbs! And it made 20 pancakes! I added one packet of Splenda and some butter on top and ate 18 of the 20 pancakes (so I'm a pig!). So my entire breakfast was only 12 carbs (because the one Splenda packet is only 1 carb). This was a perfect way to start my day! (Even if it didn't start till noon!) 

Happy Sunday!

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