Keto garlic biscuit in microwave

SINGLE SERVING
1 egg
1 Tbs Greek yogurt or sour cream
1 tsp olive oil, coconut oil OR butter
2 Tbs coconut flour
1 Tbs golden flax meal
½ tsp baking powder
¼ tsp sea salt
½ to ¾ tsp garlic powder
2 to 4 Tbs water, as needed for consistency

Use 3 Tbs flours instead of coconut flour and golden flax meal
Omit water, unless consistency is too thick then add a little water at a time as needed

SINGLE SERVING:
In a microwave safe mug or bowl, whisk together egg, oil and yogurt
Add coconut flour, flax, baking powder, salt and garlic powder
Mix well to combine
Add water, one tablespoon at a time, until batter is the consistency of  muffin batter
Microwave 1½ to 2 minutes or until cooked 

 

BIG BATCH IN THE OVEN (12 BISCUITS)
4 eggs (or 2 whole eggs plus 4 tablespoons egg whites)
⅓ cup Greek yogurt or sour cream
1 Tbs olive oil, coconut oil or butter
8 Tbs coconut flour (approximately a heaping ½ cup)
4 Tbs golden flax meal
2 tsp baking powder
1 tsp sea salt
2 to 3 tsp garlic powder
½ cup water, more or less as needed for batter consistency

BIG BATCH THM BAKING BLEND SUBSTITUTION
1 cup THM Baking Blend, or homemade
METHOD
If baking in the oven, preheat to 350
through
Oven bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean
If using THM Baking Blend, your cook time may be shorter. Start with a minute and check, adding more time if necessary
BIG BATCH IN THE OVEN
Mix as directed
Spray a muffin pan with non-stick spray
Divide batter evenly throughout muffin cups
Bake for 12 to 15 minutes, or until a toothpick inserted in center comes out clean
OVEN INSTRUCTIONS (SINGLE SERVING)
NOTES
I've found that coconut flour recipes tend to take longer to cook. If you start slicing your Garlic Biscuits in a Mug and notice it's not cooked all the way through, just popped the portion that is not cooked all the way back in the mug and back in the microwave for another 30 seconds or so. Since all microwaves vary, you'll just have to experiment a bit to find the right length of time for your microwave.
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Pumpkin cheese muffin low carb

Pumpkin cream cheese MUFFINS:

1/2 cup softened butter

1/4 c erythitol

15 oz can pure pumpkin (do NOT get pumpkin pie filling)

6 eggs

1 cup almond flour

1/2 T vanilla extract

1/2 t cinnamon
1/4 tsp ginger
1/2 t nutmeg

1/2 t pumpkin pie spice

CREAM CHEESE FILLING:

2 oz softened cream cheese

1/8 cup sour cream

4 tbl  of erythritol

Preheat oven to 350 degrees F.

For the muffins: Combine butter, sweetener and vanilla. Add eggs one at a time. Beat in pumpkin, coconut flour and spices. Line or grease muffin tins and fill each one equally.

For the filling: Combine 3 ingredients and mix well. Add a dollop to each muffin and swirl it in with a toothpick.

Bake for about 25 minutes or until set.

These are not like traditional muffins, but they are super moist and flavorful! If you are familiar cooking with coconut flour then you will be familiar with the texture of these muffins. They are a delicious treat!

Nutritional info for each muffin  Calories 168, Fat 15, Net Carbs 3, Sugar 1, Protein 5

Mole recipe

BETTY mom mole recipe

crush three cloves garlic into a powder
r

emove stems and seeds leave seeds for extra spice (roast in oven and soak for flavor also)
3 Anejoli peppers dry Dark red maroon big very sweet smelling

2 chile California or pasilla pepper
2 chinese red little pepper

4 tblspones sesame seeds ( can use almonds or pumpkin seeds peanuts)
Fry chiles together in small amount of oil
take the seeds and stems off
add two cloves of diced garlic into pan
1 tsp cumin
One tblspoon of

peanut butter
use half a block of abulita ybara chocolate shred with cheese grater
after frying
 add two cups of chicken broth or beef

tear up one corn tortilla helps to thicken the sauce.
I blend this in a blender to make smooth
Cook this sauce with pork roast or let simmer with already cooked shredded meat!!

yum!