Cinnamon Archives - LowCarbvana

Breads, Breakfast, Dessert, Lunch, Snacks

Moist Blueberry Muffins

July 20, 2023 Irma Crepps

You will love the texture of this muffin! Honestly, my friends say it tastes better than a high-carb muffin.

Moist Blueberry Muffins

15 Carbohydrates per muffin

Course Bread, Breakfast, Brunch, Snack

Cuisine American

Keyword Allulose, Blueberries, Cinnamon, Eggs, Oatmeal, Unsweetened Almond Milk

Prep Time 20

Cook Time 15

Total Time 35

Servings 12

Equipment

Muffin Pan Line with Paper Cups
Medium bowl
Rubber spatula
Measuring cups and spoons
Ice Cream Scoop

Ingredients

¾ Cup Flour I like Flourish All Purpose Flour (High in Fiber, Lower in Carbs than White)
1 Cup Oatmeal Old Fashioned
⅓ Cup Allulose Can Substitute with Stevia or your favorite sweetener
1 Tbsp Baking Powder Sounds like a lot, but trust me, it works!
½ Tsp Salt
1 ½ Tsp Cinnamon (divided)
1 Cup Unsweetened Almond Milk
¼ Cup Vegetable Oil Can Substitute with Canola Oil or your favorite light colored oil
2 Eggs Whisk
1 Cup Fresh Blueberries
1 Tsp Stevia

Instructions

Preheat oven to 425F. Gather all your tools (equipment & ingredients) to save you lots of time.
Mix first 5 dry ingredients in a medium bowl with 1 tsp cinnamon.
Make a well in the middle of mixture and stir in milk, oil, and eggs. Mix well.
Fold blueberries into batter.
Drop batter into 12 lined muffin cups with your ice cream scooper.
Mix remaining ½ tsp cinnamon with stevia and sprinkle on top of muffins.
Bake in center of your oven around 15 to 20 minutes until golden. Check for doneness by inserting a toothpick in the center.
Serve with fresh blueberries, butter, or all-fruit jam. MMMMMy muffin goodness!

Chocolate Desserts, Desserts, Snacks, Uncategorized

Rich Dark Chocolate Brownies

May 25, 2023 Irma Crepps

These decadent super moist brownies will knock your chocolate socks off! My husband and I have perfected this recipe over many years. It’s his favorite chairlift snack between runs. They a sure to satisfy any chocolate craving!

Rich Dark Chocolate Brownies

6 Carbohydrates

Course Dessert, Snack

Cuisine American

Keyword Almond flour, Butter, Chocolate Whey, Cocoa, Lilly's Chocolate Chips, Unsweetened Almond Milk, Walnuts

Prep Time 15

Cook Time 30

Total Time 45

Servings 9

Equipment

9x9 Baking Pan Line with Parchment Paper and Cooking Spray for easy removal from pan.
Medium mixing bowl
Measuring cups and spoons
Rubber Spatula & Whisk
Toothpick

Ingredients

1 Cup Almond Flour
½ Cup Dark Cocoa
¾ Cup Chocolate Whey Or your fav Chocolate Protein Powder
1 ¼ Cup Stevia Or your fav Sweetener
1 Tsp Baking Soda
½ Tsp Ground Coffee Bumps up the Chocolate Flavor!
½ Tsp Ground Cinnamon Another Chocolate Bumper!
½ Cup Melted Butter
½ Cup Vegetable Oil Or Canola or Avocado Oil
1 Cup Unsweetened Almond Milk
3 Large Eggs Whisk
¼ Cup No-Sugar Chocolate Chips I Like Lilly's Brand
¼ Cup Chopped Walnuts Option to add your choice of nuts or none

Instructions

Gather all your ingredients and tools for the trade to save you time. Set oven to 350F.
In a medium bowl whisk dry ingredients (first 7) until smooth.
Make a well in the middle of the mixture. Stir in butter, oil, milk, eggs, and chocolate chips.
Pour into a baking pan using a rubber spatula...no carb left behind!
Option to top batter with your favorite nut.
Bake around 25 minutes and check for doneness by inserting a toothpick in the center. If it comes out dry, they are done!
Let cool completely before slicing. If you can wait...
Enjoy with coffee, tea and a friend!

Desserts, Holiday Favorites

Pumpkin Mousse

December 27, 2022 Irma Crepps

Do you have just one more can of pureed pumpkin hiding in your pantry after the holidays? Hmmm… how about a quick and easy dessert that tastes like a creamy pumpkin pie? Yes please!! This one is so yummy and healthy for your family or for an elegant dinner party. It is so easy to make ahead. You will love all the options. Enjoy!

Pumpkin Mousse

Approximately 6 carbohydrates per serving

Course Appetizer, Dessert, Holidays

Cuisine American

Keyword Pumpkin, Ricotta cheese, Stevia

Prep Time 45

Total Time 45

Servings 6

Equipment

1 Spatula, Tongs, Whisk
Food processor or Med Bowl
Measuring Cups & Spoons
Tablespoon
Paring knife

Ingredients

1 Cup Canned Pumpkin Puree
6 Small Pumpkins If unavailable, use Ramekins or Phyllo Shells
1 Cup Ricotta Cheese
1 Tsp Cinnamon
½ Tsp Nutmeg
1 Tsp Liquid Stevia
½ Cup Dry Stevia Or Powdered Swerve
Whipped Cream, Pumpkin Seeds or Italian Waffle Cookies Optional Garnishes

Instructions

Gather all ingredients & equipment to save time!
If small pumpkins are unavailable, use small or large ramekins, or Phyllo Shells.
With paring knife, pierce the skin of pumpkins and microwave about 10 minutes or until you can easily insert a knife into the center. Skip this step if not using small pumpkins. Let cool.
Mix pumpkin puree, ricotta, cinnamon, nutmeg, and both sweeteners into food processor or medium bowl. Mix or whisk until creamy. Add more liquid sweetener to taste if needed.
Scoop seeds out of the small pumpkins.
Add pureed pumpkin mixture to each hollowed out pumpkin or fill Phyllo Shells or ramekins. Many choices!
Italian Waffle Cookies (Vanilla or Chocolate) add a nice crunch. More choices!
Top with whipped cream and sprinkle cinnamon or pumpkin seeds.
Enjoy with your favorite tea or coffee.

Breakfast, Desserts, Lunch, Snacks

Crunchy Granola

April 26, 2022April 26, 2022 Irma Crepps

Most packaged granolas are loaded with ingredients we can do without…. such as sugar!! Try this tasty easy-to-make granola to munch or to top your favorite yogurt or ice cream. Enjoy!!

Crunchy Granola

Approximate Carbohydrates Per Serving: 10 in One Half Cup

Course Breakfast, Brunch, Dessert, Lunch, Snack

Cuisine American

Keyword Chocolate Chips

Prep Time 15

Cook Time 50

Total Time 1 5

Servings 14

Equipment

2 Small bowls
1 Medium bowl
Rubber spatula
Microplane Optional to Grate Nutmeg
Whisk Or Fork
Measuring Cups & Spoons

Ingredients

2 Egg Whites Separate Yolks and Whites
½ Cup Organic Salad Topper I Use Smart Life Brand. Or add your favorite seeds such as Sunflower, Chia, and Pumpkin, plus Dried Cranberries.
¼ Cup Dark Chocolate Baking Chips I Use Lily's Brand
2 Cups Oatmeal I Use Old Fashioned Oats
3 Tbsp Hemp Seeds I Use Organic Hemp Hearts, Kirkland Brand
¾ Cup Unsweetened Coconut Flakes
½ Cup Walnut Pieces
½ Cup Pecan Pieces
¼ Cup Flaxseed I Use Organic Milled Golden Roasted Flax, CanMar Brand
2 Tbsp Extra Virgin Olive Oil I Use Organic, Kirkland Brand
½ Tsp Salt
½ Cup Sugar-Free Maple Syrup I Use Choc Zero Brand
½ Tsp Cinnamon
¼ Tsp Nutmeg I Use Fresh Grated, Smells and Tastes Great!

Instructions

Gather all equipment and "tools for the trade" to save you lots of time! Set oven to 300F.
Whisk egg whites with fork until frothy. Add to medium bowl.
Measure Salad Topper and Chocolate Chips. Set aside in a small bowl. These are added after you bake the granola.
Stir and add the rest of the ingredients to the egg whites.
Spread evenly on a lined baking sheet.
Bake in center of oven for 25 minutes. Rotate cookie sheet and turn granola over with a spatula. Bake an additional 25 minutes.
Remove from oven. Let cool completely.
Add reserved Salad Topper and Chocolate Chips.
Enjoy for breakfast instead of a sugary cereal. Or top your favorite yogurt or icecream. So good! Or just by itself for your "snack attack"!

Desserts, Holiday Favorites

Pumpkin Bread with Cinnamon Cream Cheese Frosting

November 6, 2021April 4, 2022 Irma Crepps

I love anything pumpkin flavored. The question is, why don’t I enjoy this healthy orange squash throughout the year? It is so good! I hope you enjoy this comforting bread anytime of year.

Pumpkin Bread with Cinnamon Cream Cheese Frosting

Approximate Carbohydrates per serving: 17

Course Dessert, Holidays, Snack

Keyword Almond flour, Cream cheese, Pumpkin

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 10

Equipment

Food processor or large bowl
Rubber spatula
Parchment paper
Bread pan
Measuring cups and spoons
Cooking spray or butter

Ingredients

2 Cups Almond flour I use super fine flour or pulse for 10 seconds in food processor
1 Tbsp Baking powder I know it seems like a lot, but it works well!
1 Tsp Baking soda
2 Tsp Cinnamon divided
½ Tsp Ground nutmeg
½ Tsp Ground cloves
1 Tsp Salt
¼ Cup Brown sugar Sweetener of Choice I use Swerve, plus 1 tsp for topping
2 Tsp Liquid Sweetener of Choice I use Liquid Vanilla Stevia
1 Tsp Pure vanilla
2 Large Eggs
1 Cup Canned pureed pumpkin
1 Tsp Pumpkin seeds for topping

Cream Cheese Frosting

8 Ounce Softened cream cheese
¼ Cup Powdered sweetener of choice I use Swerve
1 Tsp Pumpkin seeds I use slightly salted organic
1 Tsp Pure vanilla

Instructions

Gather all "tools for the trade" to save time. Set oven to 325F.
Line bread pan with parchment paper by overlapping the sides for easy removal of the bread. Use Cooking Spray or butter on top and under the paper as you fit it to the bottom of the pan.
Mix all dry ingredients in food processor.
Add liquid sweetener, vanilla, eggs and pumpkin.
Mix until you have a creamy consistency.
Pour mixture into the bread pan. Bake in the center of the oven for one hour. Check for doneness by inserting a toothpick in the center that should come out dry.
Let cool completely in pan before frosting.

Cream Cheese Frosting

In food processor or bowl, mix all the frosting ingredients until creamy. Lift cooled bread with parchment paper from pan to a flat surface to frost.

Toppings

Sprinkle with remaining tsp of cinnamon and brown sugar. Top with pumpkin seeds.
Slice and enjoy with your favorite hot tea or coffee!