(Part 3) Top products from r/lowcarb

Fall is in full swing which means it's PUMPKIN time! This muffins are made with coconut flour and almond flour and sweetened with monk fruit and allulose. So tasty and just 3g net carb, 1g of sugar, and 170 calories per muffin.

Recipe Source: Low Carb Keto Pumpkin Chocolate Chip Muffins (includes pictures, tips, and full nutrition facts)

RECIPE: GLUTEN FREE & KETO PUMPKIN CHOCOLATE CHIP MUFFINS

SERVINGS: 12 MUFFINS (170 CALORIES EACH)

PREP TIME: 10 MINUTES

BAKE TIME: 25 MINUTES

TOTAL TIME: 35 MINUTES

INGREDIENTS

We were able to grab all of our ingredients from a local Walmart, but you can find the ingredients in most grocery stores or online on Amazon.

• 1/2 cup (56g) Coconut flour (we used Walmart’s Great Value Organic Coconut Flour)
  
• 1/2 cup (56g) Blanched almond flour (we used Nature’s Eats Blanched Almond Flour but Blue Diamond Almond Flour works as well)
  
• 2/3 cup (140g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
  
• 1 Tablespoon (14g) Baking powder
  
• 1 Tablespoon (6g) Pumpkin pie spice (we used Walmart’s Great Value Organic Pumpkin Pie Spice)
  
• 1/2 teaspoon (3g) Sea salt
  
• 4 large Eggs (200g)
  
• 3/4 cup (180g) Pumpkin puree (we used Walmart’s Great Value 100% Pure Canned Pumpkin)
  
• 1/2 cup (113g or 1 stick) Unsalted butter
  
• 1 teaspoon (4.3g) Vanilla extract (we used McCormick All Natural Pure Vanilla Extract)
  
• 1/4 cup (45g) Unsweetened chocolate chips (we used Bake Believe Dark Chocolate Chips, but Lily’s Dark Chocolate Baking Chips or Pascha 100% Cacao Chips could also work!)
  
  INSTRUCTIONS
  
  

1. Preheat the oven to 350°F/180°C. Line your muffin baking pan with 12 muffin baking cups.
   
2. Microwave the butter for 30 seconds to soften, but it should not be melted if possible. Stir in the eggs, pumpkin puree, melted butter, and vanilla extract until completely incorporated.
   
3. In a separate bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps. Stir into wet mixture.
   
4. Stir in your chocolate chips.
   
5. Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full)
   
6. Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
   
   Recipe Source: Low Carb Keto Pumpkin Chocolate Chip Muffins

Not real bread, but take a look at r/chaffles.

For me, chaffles are a game-changer. They're great savory. Or sweet. And work well as bread or a bun. The basic recipe is 1 egg and 1/2 cup of shredded cheese, which would make two chaffles.

Check out the technique in this video

The Serious Keto YouTube channel has many videos with chaffle variations

To make my chaffles consistently, I put the mini-waffle maker on my kitchen scale and then do:

• 10 grams of shredded cheese
  
• 25 grams of beaten egg (or batter)
  
• 10 grams of shredded cheese
  
  The cheese on the top and the bottom helps to keep the chaffles firm and crispy. And no overflow of contents making a mess because I eyeballed the amount of filling incorrectly. Oh, and don't stack the chaffles if you make a number of them. It keeps the heat within them and makes them soft. I see some videos where they put them individually on a cooling rack. That helps the cheese crisp up as the chaffle cools.
  
  The fun thing is watching the weight go down as the chaffle cooks, as water leaves as steam. When it hits 40 grams of weight, I know the chaffle is done. :)
  
  I bought this shaker bottle, so I can do a lot of eggs (or batter) at once, to store in the fridge so it's ready to go. With my method of creating the chaffles, it's much easier to dispense 25 grams of egg/batter out of that shaker cup.
  
  I've tried a number of different recipes, but I keep coming back to the basic recipe above. It's savory if I spread some Jalapeno cream cheese on it. Or sweet if I top it with SF maple syrup. I tried making some churro chaffles the other night, making a special batter, but I didn't care for them. It turned out much better to just do the basic recipe and then cut into strips and toss into a Ziploc bag of granulated sweetener and cinnamon. MUCH better.
  
  I typically use an Italian blend shredded cheese. But if I'm doing savory, I might go for a sharp cheddar.
  
  I haven't tried it yet, but the latest version is a "Wonder Bread" chaffle:
  
  https://www.copymethat.com/r/xHZoi0w/chaffle-wonder-bread-revision
  
  I even saw a recipe with a sourdough flavoring added. :)

Looks great! Thanks for the video.
I ordered za'atar mix too when I discovered it (but mine came in a humongous 1 lb bag I'll probably have forever).
I also got the Lebanese version of za'atar which has thyme, sesame seeds, sumac (the tart-citrusy flavor you mentioned), plus salt. There turn out to be a few different types of the mix depending on country of origin (some add oregano, cumin and/or fennel seeds for example), but they're mostly similar. Which do you have?

I also use za'atar to season/coat roasted chickpeas, acorn squash seeds, etc, for snacks.
And the maker's description of my product at Amazon says this about other uses:
"It is commonly eaten with pita, which is dipped in olive oil and then za'atar. Za'atar is used as a seasoning for meats and vegetables or sprinkled onto hummus. It is also eaten with labneh (drained yogurt--"Greek" style yogurt) and bread and olive oil for breakfast, most commonly in Jordan, Israel, Syria, and Lebanon, as well as other places in the Arab world."
...and more ideas for za'atar:
https://www.google.com/search?q=za%27atar+recipes
https://www.google.com/images?q=za%27atar+recipes

(Do you ever dry your meats before adding oil to make it stick better and prevent steaming rather than frying/searing? Guess it's not as important when using ribbed grill pans though?)

http://amazon.com/Lebanon-Zaatar-Thyme-Seasoning-1LB/dp/B00A61W5HE

Here is the dark chocolate I get. It's the best tasting high cocoa dark chocolate I've found so far. It's also pretty inexpensive.

http://www.amazon.com/Ghirardelli-Chocolate-Intense-Midnight-Reverie/dp/B002859GAU

Sounds like you need some new recipes...

How much have you read about Keto/LC diets? A particle book I really like was:

http://www.amazon.com/gp/aw/d/B0080JVKMK/ref=tmm_kin_title_0?ie=UTF8&sr=&qid=

Maybe that'll help you, especially since you're dancing with type 2 diabetes.

SaltStick Caps Electrolyte Replacement Capsules Dietary Supplement

Change wagon: https://nutritionfacts.org/video/eating-more-to-weigh-less/

https://www.amazon.com/Eat-More-Weigh-Less-Abundantly/dp/006109627X/

here's a "slow carb" thanksgiving list
http://www.findingmyfitness.com/2013/11/slow-carb-thanksgiving-recipe-roundup/

and he has an ebook: http://www.amazon.com/Slow-Carb-Thanksgiving-Recipes-Finding-ebook/dp/B00A7F2MZY

I don't know what kind of diet that is, but it isn't low carb. It sounds like she is trying to do a 0 carb diet instead of a low carb diet. Avoiding all grains is great, and seeds aren't all that important. Veggies, nuts, and fruits should NOT be avoided though.

"Low" should be less than 50 carbs a day. If one really wants to go extreme with it, less than 30 could work. Also, she knows that carbs from dietary fiber don't "count" right?

If she insists on not eating any of the above things at all, then she'll just have to go with artificial fiber supplements. I suggest these. I just take two a day, but if I was literally not eating any vegetables, fruits, or nuts then I'd probably have 8 a day.