Sweet Eggs

 

 

 Ahhhh, pancakes with syrup, don’t you love them?  But they’re carb laden, and I do make really good low carb waffles with almond flour, but some mornings I just don’t want to take the time.  So, instead I make sweet eggs.

My go to recipe is to put 2 eggs with 2 ounces of cream cheese 3 drops of EzSweetz and a dash of cinnamon or nutmeg  in my Vitamix or Bullet Blender and whip til frothy, then scramble in a skillet.  I used to try and make pancakes, but they were thin and runny, and it’s easier and works just as well to scramble, the taste is the same, then just eat them with Sugar Free Syrup.  I’ve used Mrs. Butterworth’s forever, it doesn’t spike insulin, it’s my fave!

So fast forward to this morning, I scrambled myself an egg + egg white and a couple of strips of bacon, I start eating and think, darn, why didn’t I  make sweet eggs instead.  Now my eggs had salt and pepper on them, but I thought “what the heck” and I doused them with Mrs. Butterworth.  They were AWESOME!  I’ll do this again, but I will dust with some nutmeg or cinnamon.  Can’t get any easier than this.

If you’re sick of eggs, give this a try, it’s a winner… ~ Jan

Update:

After posting this recipe on The Low Carb Dish (Facebook), Tyler Buhl posted her recipe for Sweet Eggs and a picture of her lunch.  Well, hers blows mine out of the water.  Here’s Tyler’s picture and how she makes hers...

 

For this recipe she mixed together three eggs, stevia and a bit of vanilla and baked it in a loaf pan in a 350 oven until done.  Then she smeared it with butter, sprinkled it with stevia and cinnamon and popped back in under the broiler for a few minutes, topping it off with sugar free syrup.  I’m making this in the morning!

Tyler, you are a ROCK STAR!!!!

Blackberry Scones

This is actually George Stella’s Raspberry Scones recipe made with blackberries.  These scones are just superior, try them.

Ingredients:

2 large eggs, beaten until frothy
1 cup almond flour
1/3 cup sugar substitute
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 cup fresh raspberries or blackberries

Directions:

1. Preheat the oven to 375°F and line a sheet pan with parchment paper.

2. In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.

3. Gently fold the raspberries or blackberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).

4. Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.

Helpful Tip:
If your batter is too thin to hold any form at all, simply add more almond flour until it is the consistency of a loose cookie dough.

Calories:125|Fat: 9.5g|Protein:5.5g |Fiber: 2.5g |Net Carbs: 3g

Recipe Source:  George Stella

Photo Courtesy of George Stella 

Low Carb Breakfast Lasagna

 

This decadent concoction is a must try.  Thanks to I Breathe I’m Hungry for posting this great recipe.

Here’s the click...

Raspberry Chia Seed Jam

This is ridiculously easy and absolutely delicious.  So many possibilities, too - fresh strawberries, frozen blueberries, it’s a goodie, pinky swear it is.  ~ jan
12 oz. frozen raspberries
1/4 cup Swerve or Erythritol Sweetenera
3 Tablespoons water
3 Tablespoon chia seeds
Bring berries, sweetener and water to a boil over medum heat and cook until berries are soft, this just takes a few minutes.  The original recipe from All Day I Dream About Food tells you to mash berries with a fork.  I don’t do this as I like my berries whole.
Remove from heat, stir in chia seeds, let cool, stirring a few times to distribute seeds and refrigerate in small glass jar.
Carbs are very minimal, this makes 20 servings with 1.7 grams of carb per serving.
In the picture above, I’ve spooned this over Breyer's Carb Smart Ice Cream.  Absolutely yummy, tastes like raspberry cobbler without the crust.  It’s especially good if you do this while the raspberry/chia mixture is still warm.  It's great mixed with Greek Yogurt, too...

My friend Tammy uploaded a Maple Vanilla Chia Pudding video on YouTube.  She uses Maple Syrup, but you could easily substitute maple flavoring and Swerve or Stevia, here's her video, it looks really yummy!

Raspberry Coconut Scones

 

These are at the top of my list to try this week.  Grab Carolyn Ketchum’s recipe here...

The BEST Low Carb Cinnamon Roll you will ever eat!

This is so good, your eyes will roll back in your head when you eat it.  It’s the frosting, it’s just decadent!  Oh my, it’s seriously amazing.  Another great recipe from my quickly becoming very favorite low carb blogger, DJ Foodie.  DJ is a chef, so you can take his recipes to the bank.  They are all that good...

This recipe calls for powdered Swerve Sweetener in the frosting.  Netrition.com is the best online source to buy Low Carb products, but they are sold out of Swerve Powdered Sugar right now, probably because of the holiday baking, so I coughed up the big bucks for and ordered it from Amazon Prime.  $16 for a pound, yes that’s pricey, but if you went to your local donut shoppe and bought just one cinnamon roll it would probably cost $4, so in the overall scheme of things, it’s easy to justify the cost.  And as soon as Netrition restocks, the price will be a lot less.  I’ve read about Swerve in so many recipes, both granular and powdered, but I can’t find it locally, and this is my first experience with it.  I have an order coming from Netrition today with the granular, and looking forward to trying it.  The powdered Swerve tastes exactly like sugar, and has zero carbs.  Splenda has carbs, unless you find liquid Splenda, so this is a better choice and a better taste, as well.

Grab the recipe from DJ Foodie here - you won’t be disappointed...

Photo courtesy of DJ Foodie

Low Carb Cinnamon Roll Coffeecake

Doesn’t this recipe from All Day I Dream About Food want you to run the kitchen and bake it!  Sadly, I don’t have unflavored whey protein powder, but I see it in my future ;)  In my NEAR future...

Here’s the recipe, once again Carolyn has hit it out of the ball park...

Photo and recipe from All Day I Dream About Food

Macadamia Coconut Lime Muffins

Carolyn over at All Day I Dream About Food has done it again with another yummy sounding recipe.  I don’t have whey protein powder, but I’m thinking I need to get it!  ASAP!!!  I will probably make these with coconut flour instead of ground macadamia nuts, as that could get really pricey.

Grab the recipe here...

photo courtesy of All Day I Dream About Food

Delicious Low Carb Waffles

These are excellent waffles.  I made them in my Belgian Waffle Iron this snowy morning, added butter and Mrs. Butterworth’s Sugar Free Syrup, a couple of sausage links, and it was so good, definitely going into my keeper file.

1 cup almond flour
2 lightly beaten eggs
1 teaspoon Splenda
1 teaspoon baking powder
1/2 teaspoon vanilla extract
enough half and half to make a thick batter

I  mixed all together, then stirred in half and half, I didn’t measure, I’m guessing between 1/8-1/4 cup, just stir in enough to make a thick pancake batter consistency.

This made 4 Belgian Waffles, they cooked very quickly in my waffle iron, they were done in 2-3 minutes.

Enjoy!  ~ jan 

Cinnamon Toast Pancakes + Pumpkin Variation

George Stella has a this wonderful recipe for Cinnamon Toast Pancakes.  I make them often, but without the cinnamon sugar mixture.  I’m a big fan of Mrs. Butterworth’s Sugar Free Syrup, so I use it instead.

Recently I made a pumpkin version, which I blogged about on Jan CAN Cook.  You can view it here!

And here is George’s original version as seen on Dr. Oz...