Chrysalosity

a flourishing lifestyle

Low Carb Pumpkin Muffins with Cream Cheese Glaze

· FEEL-GOOD FOOD

Low-Carb Pumpkin Muffins with Cream Cheese Glaze

Happy fall!

This past month has been crazy busy, but I wanted to share something extra sweet with you! If you're a pumpkin lover, you'll love this pumpkin muffin recipe. And what could be better than topping them off with a sweet cream cheese glaze? Personally, I can't think of a better combo.

What I love about this recipe is that whether you enjoy eating low-carb or not, you'll love these muffins because of their density. The texture is so satisfying due to the moisture of the pumpkin and the density of the almond flour. The only drawback is that this recipe contains some ingredients that may not be in the average baker's pantry. But if you're willing to venture into the health market (or follow the links to buy those ingredients on Amazon), you'll be all set up for future carb-conscious baking as well!

Be sure to store these muffins in the refrigerator for up to a week to keep them fresh. Give them a try, and let me know your thoughts in the comments below!

 

Ingredients:

Muffins:

  • 15 oz can of pumpkin (or 1-2 cups of fresh pumpkin puree, if you're fancy)
  • 1 cup granular sweetener (I use erythritol)
  • 2 tsp vanilla
  • 2 eggs
  • 1 cup almond flour
  • 2/3 cup coconut flour
  • 1 T pumpkin spice
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Glaze:

Directions:

  1. Preheat oven to 350 degrees and prepare your muffin pan with liners or nonstick spray. Set out your cream cheese to soften.
  2. In an electric mixing bowl, combine pumpkin, sweetener, vanilla, and eggs. Beat until the texture is light and fluffy.
  3. In a medium bowl, combine the rest of the muffin ingredients. Add slowly to pumpkin mixture, until fully combined.
  4. Spoon batter into prepared muffin pan and bake for 30 minutes, or until a toothpick comes out clean.
  5. While muffins are baking, combine all glaze ingredients in an electric mixer until fully combined.
  6. Allow muffins to cool for about 5-1o minutes. Spoon a dollop of glaze onto each muffin while still warm so that the glaze is slightly melted.
  7. Cool completely and store for up to 1 week in the refrigerator.

 

Enjoy, friends!

-Rachel

Low-Carb Pumpkin Muffins with Cream Cheese Glaze

Low Carb Peanut Butter Banana Bread

· FEEL-GOOD FOOD

Low Carb Peanut Butter Banana Bread

Looking for a sweet low carb recipe? This low carb peanut butter banana bread is it, folks!

This low carb peanut butter banana bread is my new favorite. I grew up eating banana bread loaded with added sugar and vegetable oil - two ingredients I've now eliminated from my lifestyle. But that doesn't mean I can't have it anymore! With a few adjustments, you can swap out that sugar-laden loaf for a healthier option.

Now, even though this recipe is a much cleaner version of this breakfast staple, be assured that it is equally as delicious! Bananas have a lot of natural sugars, giving this bread just the right amount of sweetness. And if you’ve already made the adjustment to a low carb lifestyle, you probably already have these ingredients in your pantry. Score!

BONUS: If you wanna get really crazy, butter it up and add a slice of cheese. It’ll bump up your fat & protein macros; plus it’s delicious. I grew up eating my banana bread this way - did you? Or maybe it’s one of those Dutch-heritage things… not quite sure! Let me know in the comments if you do this too!

Whether you’re in need of a grab-and-go breakfast or a mid-afternoon snack, this low carb peanut butter banana bread is the perfect solution! 

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Low Carb Peanut Butter Banana Bread

 

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Ingredients:

  • 3 eggs
  • 3-4 very ripe bananas, mashed
  • ½ cup natural peanut butter (Smucker's Natural Creamy is my favorite!)
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup coconut flour (Anthony's is the best bang for your buck!)

Directions:

  1. Preheat oven to 325 degrees. Grease a 5x9 loaf pan and set aside.
  2. In an electric mixer, combine eggs, bananas, peanut butter, coconut oil, and vanilla extract until well blended.
  3. In a separate bowl, mix together cinnamon, baking soda, baking powder, salt, and coconut flour.
  4. Slowly add dry ingredients to wet ingredients, being sure to scrape the sides and bottom of the mixing bowl.
  5. Transfer batter to loaf pan and bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
  6. Enjoy your low carb peanut butter banana bread!

Tips:

  • Use frozen bananas! When I know I won't eat my bananas before they get too ripe, I throw them in the freezer to use later in recipes like this. Just set frozen bananas out a half hour before you begin making the bread.
  • Wrap bread in plastic wrap or place in a gallon-sized storage bag to keep it moist.
  • Store bread in refrigerator for up to a week.
  • You can adjust this recipe to make muffins as well! Just pour batter into prepared muffin pan and adjust baking time to 20-25 minutes. Makes 12 muffins.

Enjoy!

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Keto-Friendly Instant Pot Yogurt

· FEEL-GOOD FOOD

Keto-Friendly Instant Pot Yogurt

Making Keto Instant Pot yogurt has become an art for me.

If you haven't jumped on the Instant Pot bandwagon yet, YOU NEED TO. And this Keto Instant Pot Yogurt is a fun recipe to try with your new toy!

I got mine for Christmas last year and it has quickly become my favorite kitchen gadget. And for someone who spends a lot of time in the kitchen food-prepping and creating recipes, that's saying something!

I have the 6 Quart Instant Pot Ultra, and I love it! There are so many ways to customize your cooking. Like other Instant Pot models, the Ultra has one feature that I adore - it's a yogurt maker! My homemade yogurt is thicker, creamier, and so much healthier than store-bought brands.

 

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Beware of Hidden Sugars!

You may think your store-bought yogurt is just fine, but have you noticed all the added sugar? It's actually insane! Making your own yogurt does take more time than throwing containers of the stuff into your shopping cart. But this method is ultimately cheaper, healthier, more eco-friendly (you'll store it in reusable jars), and most importantly, tastier!

Now, making Keto Instant Pot yogurt isn't as simple as pouring milk into the pot and 8 hours later - voila! - your yogurt is ready. It's a long process that takes some getting used to. Lucky for you, I went through all the yogurt-making blunders for you and can give you a clear method to the madness! I recommend starting the process in the evening so the yogurt can incubate overnight, and you can cool it in the fridge the next morning.

And since most yogurts are higher in carbs than I'd like, I thought I'd share a Keto-friendly yogurt recipe with y'all! Perfect for anyone cutting their carbs or monitoring those pesky added sugars.

 

Instant Pot Yogurt Pinterest Image

 

Ingredients/Supplies:

Instructions:

  1. Pour milk and cream into inner pot and place into cooker. Stir mixture and place lid on Instant Pot (You do not need to seal the lid as the pot does not need to come to pressure for this process.)
  2. Turn the dial to the Yogurt function and press to select.
  3. Press the dial again to set incubation Time to 9 hours. Press the dial again to confirm.
  4. Turn the dial to Temp and press. Select High temp. The display should now read boiL.
  5. Press the Start button to begin heating the milk to approximately 181-183°F. Your Instant Pot will display Yogt when it has finished heating. Make sure to stir periodically and check the temperature of your milk with a kitchen thermometer before moving on to the next step. You may need to repeat the heating cycle (steps 4 & 5) if your milk is not yet up to temperature.
  6. While the milk is heating, prepare an ice bath in the sink. (This step is optional, but it will speed up the cooling process.)
  7. Once the milk is up to temperature, transfer inner pot to ice bath and cool to 115°F, using your thermometer to test the temperature.
  8. Once milk is cooled, stir in starter culture and optional vanilla extract. (If using this product, you will use 2 packets of starter culture.)
  9. Place inner pot back into cooker and close the lid.
  10. Rotate the center dial to select Temp and set to Medium. Press central dial to confirm.
  11. Make sure your Time is set to 9 hours and press Start to begin incubation.
  12. When yogurt is finished incubating, the display will read Yogt. Spoon yogurt into clean, airtight jars and refrigerate.

Nutrition Information:

And that's it! Feel free to play around with different flavorings and yogurt toppings. (Try my berry reduction sauce - so good!) To make Greek yogurt, you can strain out the whey by pouring it into a strainer lined with coffee filters, but it's pretty thick even without this step. Either way, I hope you enjoy this yogurt as much as I do!

 

Enjoy!

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