Low-Carb Almond Milk Ice Cream

Oh hum yum yum yum!!!! Ice cream. Mouth. Watering. Yum yum yum. How dare you post a video on Facebook about how to make simple ice cream and not post a Low-Carb version?!?! What is wrong with people?!?! But hey, that's okay because I can create something for myself, and this post is to share it! I'm sharing especially for my friend Bella in Melbourne Australia who loves ice cream too!! 

Ingredients

- 1 cup unsweetened vanilla flavored almond milk 

- 1/2 tsp vanilla extract

- 1/2 tsp coconut extract (or another extract flavor of your choice) 

- 2 squirts of liquid Stevia (or liquid Sucralose or 2 packets of powdered sweetener) 

- 2 dashes of salt 

Instructions

- mix all ingredients in a freezer safe container 

- freeze overnight 

- when you're ready to eat, zap in the microwave for 25-30 seconds and your ice cream will be ready

- enduldge!!

Carb Breakdown: ONE for the cup of milk! (If you substitute a powder sweetener for a liquid, there will be more carbs) 

You can also put yummy additions into your ice cream such as - cocoa powder, chocolate chips, nuts, berries, SF syrups (Torani, butterscotch, chocolate, etc). Just try to add something sweet and SF (to keep the carb count down) and viola! Overnight instant ice cream!! Hope you like it!! 

Soothing my Sweet Tooth!

Gigi 

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