Tuesday, April 27, 2010

Lemon Pecan Muffins- gluten-free & low-carb of course!

Well, I've had a hard time getting lemon extract lately but I found that you can substitute twice as much lemon zest for it.. and I had all these lemons left over from my Stevia Lemonade, so I made these yummy muffins.  I used a light colored muffin tin and buttered it well, and to my surprise, they came out easily after I ran a butter knife around each one and turned the tin upside down!  You can eat these plain, with cream cheese, or butter!

I love to make an easy, fast, low carb breakfast ahead of time.  Then I know my Hubby eats something, even if he's running late.  These have 2 net carbs per muffin.

Lemon Pecan Muffins- gluten-free & low-carb of course!
makes 6, 2 net carbs each

3 eggs, separated
3 Tablespoons melted organic butter or high quality coconut oil
1/4 teaspoon stevia powder
2 Tablespoons Erythritol
1 teaspoon fresh organic lemon zest
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup coconut flour
1/4 cup pecan pieces
flour sifter
muffin tin

Preheat oven to 400 degrees F. Grease muffin tins well with either coconut oil or butter and set aside.
Separate eggs. Whip the egg whites in a clean dry bowl until soft peaks form and put aside.
In another bowl, mix together egg yolks, melted butter, stevia, erythritol, salt, vanilla and lemon zest. Combine coconut flour and baking soda in the sifter and sift into batter, mixing well. Stir in pecans. Fold egg whites into batter (directions here). Immediately spoon batter into muffin tin, filling to the top. They won't rise much.  Bake for 13 - 16 minutes.

Scoring Good Prices At Whole Foods

Just wanted to tell you guys that I found Coconut Palm Sugar and NuNaturals Stevia Powder (considered the best brand) at Whole Foods for a fraction of the online price.  Coconut Palm Sugar was $5 & Stevia was $6!  MY GOODNESS what I have spent on shipping alone.  If you have a Whole Foods, you've got to check it out!!  My honey works there now, so I had him look for me, and I was so excited.  Of course, if you don't live near a Whole Foods, I put some links to Amazon below...

Search Amazon.com for coconut palm sugar

Stevia Sweetened Lemonade

Well, it's sort-of Spring.  Here in NY, it feels like Spring every other day.  To hasten the feeling, I made this Stevia sweetened lemonade. I finally bought some NuNaturals brand Stevia Powder... I seem to have some notes that when I made this before with Sweetleaf brand, I used half as much.  That doesn't seem right, it really should be the same.  So, if you are using that brand, or another brand- start with half as much and work your way up.  Then, please post for the rest of us!!
This lemonade is actually good for you!!!  Organic lemons and Stevia- which is good for your teeth and digestive tract!  So, enjoy!!  4.6 net carbs for each 8 oz.

**New: variations below

Stevia Sweetened Lemonade
4.6 carbs per 8 oz.
3/4 cup freshly squeezed organic lemon juice (about 3-4 lemons)
2 1/2 cups of filtered water
1 teaspoon NuNaturals powdered Stevia  or 1/2 teaspoon Sweetleaf powdered Stevia
Mix lemon juice and stevia until blended, then add water. Serve!  Store in a glass bottle in the refrigerator.
**IMPORTANT: stir the Stevia as soon as you put it in the lemon juice, so it doesn't clump. 

VARIATION: Raspberry Lemonade 
6.4 ECC per 8 ounces  

3/4 cup lemon juice with one lime mixed in (squeeze lime first)
1/4 cup pureed raspberries
1/2 teaspoon NuNaturals Stevia (1/4 Sweetleaf)
2 cups filtered water

Stir lemon/lime juice, raspberry puree, and stevia until well blended, then add water. Serve!  Store in a glass bottle in the refrigerator.  I use used Perrier bottles so I don't have to scrub out every lemon pulp to re-use - I just recycle them!!  :)

 adapted from: