Low-Carb Chocolate Chunk Coconut Muffins

The last couple days I have been doing some batch cooking to fill up my freezer with tasty, low-carb meals and snacks.  Since mornings can be a hectic time for many people, my family included, I decided to start with a breakfast recipe.  Before I started this low-carb WOE, I would spend a day baking a bunch of different muffins to freeze and they worked great as an on-the-go breakfast when paired with some fruit.  Because this worked so well in the past, I wanted to create a muffin recipe that was tasty and still low in carbs.  I came up with this chocolate chunk coconut muffin:

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These muffins are not that sweet, but they were approved by all three of my kids 🙂  Each muffin has 7.8g. net carbs, compared to the 49.74g. net carbs that a medium sized commercially-prepared chocolate chip muffin contains!  The recipe makes 12 muffins but can be doubled if you want to freeze some.

Low-Carb Chocolate Chunk Coconut Muffins

  • 1 cup Hazelnut Meal/Flour
  •  1/3 cup Coconut Flour
  • 1/2 cup unsweetened Coconut Flakes
  • 1/2 teaspoon salt
  • 1/4 cup Splenda
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 eggs, slightly beaten
  • 4 tablespoons coconut oil, melted and slightly cooled
  • 1/2 cup unsweetened apple sauce
  • 3/4 cup unsweetened almond milk
  • 4 squares 70% cacao dark chocolate
  1. Preheat the oven to 400 degrees and oil a muffin tin or line with muffin papers.
  2.  In a medium bowl, sift together the hazelnut flour, coconut flour, coconut flakes, salt, Splenda, baking soda, & baking powder.
  3. In a small bowl, beat the eggs with the coconut oil, apple sauce, & almond milk.
  4. Combine the wet ingredients with the dry ingredients and mix until just combined.
  5. On a cutting board, chop the chocolate squares into small pieces, about pea size.
  6. Add the chocolate chunks to the batter and stir until mixed throughout.
  7. Spoon the batter into the prepared muffin tin, filling 3/4 full.
  8. Bake on the middle rack of the oven for 20 minutes or until tops are springy when touched and a toothpick inserted into the center of the muffin comes out clean.
  9. Cool in muffin tin for 10 minutes.
  10. Enjoy

Nutrition Facts*

  • Serving Size 1 muffin
  • Calories 153, Calories from Fat 97,
  • Total Fat 10.8g, Saturated Fat 8.1g, Trans Fat 0.0g
  • Cholesterol 55mg, Sodium 190mg, Potassium 80mg,
  • Total Carbohydrates 10.2g, Dietary Fiber 2.4g, Sugars 6.8g, Protein 3.0g

 * Nutritional Information provided by caloriecount.about.com

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Week 6 Menu Plan

I cannot believe another week has passed, but it has so here is my menu plan for this week.  Some of the meals were taken off last week’s menu because I was too sick to make them last week, except the cinnamon crunch cereal which is on here again because it is amazing.  Also, I kept lunches pretty simple because I am not really a lunch person.  I don’t get that hungry around mid-day and since I am fixing the kids lunch and then putting the baby to sleep, I like to keep it simple at lunch time.  

Friday:

                Breakfast- Sausage and eggs

                Lunch- Chicken salad, tomato wedges, and cucumber slices

                Dinner- Tacos using cheese taco shells

Saturday:

                Breakfast- Low-carb cinnamon crunch cereal with almond milk and berries

                Lunch- Salad topped with LO taco fixings

                Dinner- Spaghetti squash topped with pasta sauce & low-carb garlic bread

Sunday:

                Breakfast- Cream cheese pancakes with sugar-free syrup

                Lunch- Cucumber and tomato salad with turkey and cheese roll-ups

                Dinner- Sirloin steak, baked sweet potato, green beans, & broccoli with cheese

Monday:

                Breakfast- Greek yogurt flavored with sugar-free chocolate syrup and topped with almonds

                Lunch- Tuna salad with tomato wedges and cucumber slices

                Dinner- Cauliflower crust margarita pizza & salad

Tuesday:

                Breakfast- Spinach and ham quiche 

                Lunch- Veggies with ranch Greek yogurt dip, boiled eggs, & nuts

                Dinner- Broccoli and cheese stuffed chicken breasts with sauteed zucchini and squash

Wednesday:

                Breakfast- Low-carb ham, egg, and cheese “McGriddles”

                Lunch- Strawberry Spinach smoothie

                Dinner-  Beef pot roast, roasted cauliflower, & green beans

Thursday:

                Breakfast-  Pumpkin Cranberry Muffins with bacon

                Lunch- Veggie soup

                Dinner- Fried cabbage and smoked sausage

 

So, what do you all think, enough variety and nutrients?  Also, If anyone wants to share some side dish recipes I would be very thankful as I am running out of ideas.

Week 5 Meal Plan

Here is what my plan for week 5:

Friday:

                Breakfast- Eggs and sausage

                Lunch- Hard-boiled eggs, cherry tomatoes, & shredded turkey

                Dinner- Skillet bierocks

Saturday:

                Breakfast- Fruit, nut, and yogurt parfait

                Lunch- LO skillet bierocks

                Dinner- Coconut chicken, mashed cauliflower, green beans with almonds

Sunday:

                Breakfast- Cinnamon crunch low-carb cereal with almond milk

                Lunch- Family gathering- Low-carb snacks

                Dinner- Beef and veggie soup with one minute low-carb bread

Monday:

                Breakfast- Tomato wedges, hard-boiled eggs, cheese cubes, & black berries

                Lunch- turkey salad wrap on low-carb tortilla

                Dinner- Cauliflower crust margarita pizza & salad

Tuesday:

                Breakfast- Carolina’s egg muffins & sausage, egg, and cheese muffins

                Lunch- Strawberry, spinach, & pecan salad

                Dinner- Pork carnitas on low-carb tortilla with cauliflower “rice” & black beans

Wednesday:

                Breakfast- Low-carb ham, egg, and cheese “McGriddles”

                Lunch- LO soup

                Dinner- Steak & roasted cauliflower and Brussels sprouts with garlic aioli

Thursday:

                Breakfast- Spinach & cheese omelet

                Lunch- Salad topped with LO steak

                Dinner- Spaghetti squash and meat sauce with low-carb garlic-cheese bread

 

Last week when I made broccoli cheddar soup, I fixed myself a bowl and realized that I was sadly missing out on the crusty bread my family was eating with their soup.  I needed a bread substitute and I needed one fast… like before my soup got cold, so I decided to try Low Carb Layla’s One Minute Bread (link above).  I made the bread exactly as she directed, but once it was finished I split it in half, buttered both sides of each half, and toasted it in a skillet.  The entire process took me maybe 5 minutes and it turned out wonderful!  Toasting the bread gave it the crustiness that I wanted and made it perfect for dipping in soup.  My husband, who is not eating low-carb, even liked it and compared its taste to that of a Triscuit cracker.  So for any of you eating low-carb and craving bread, you should definitely try out Layla’s recipe.  

Week 4 Meal Plan

To keep myself on track this week with what I was eating I set down this morning and planned an entire week of meals.  This is what I came up with (L/O means left over):

Friday:

Breakfast- Sausage, egg, & cheese “muffins”

Lunch- BLT wraps & creamy cucumber & tomato salad

Dinner- Broccoli cheese soup

Saturday:

Breakfast- Cream Cheese pancakes served w/ sugar free jam

Lunch- Turkey and veggie wrap on low-carb tortilla

Dinner- Grilled chicken breasts, garlic roasted cauliflower, & green beans w/                                    toasted pecans and crumbled bacon

Sunday:

Breakfast- Baked eggs w/ sausage links and tomatoes

Lunch- L/O broccoli cheese soup

Dinner- Steak, steamed veggies, & cauliflower mash

Monday:

Breakfast- Breakfast burritos wrapped in ham

Lunch- Salad topped w/ L/O steak or chicken

Dinner- Chicken fried “rice” (subsituting chicken for the ham in the original                                        recipe) and egg drop soup

Tuesday:

Breakfast- Veggie hash topped with poached egg

Lunch- Tuna salad w/ cucumbers for dipping

Dinner- Smoked sausage skillet bierocks & green beans

Wednesday:

Breakfast- Crepes w/ berries and whipped cream

Lunch- Salad w/ turkey and boiled eggs

Dinner- Hamburger steaks w/ onion & mushroom “gravy,” cauliflower mash, &                                  roasted balsamic carrots

Thursday:

Breakfast- Breakfast casserole

Lunch- Cucumber and tomato salad w/ ham and cheese roll-ups

Dinner- Grilled pork chops, broccoli and cheese, & steamed veggies

 

I tried making this with as much variety as possible because I love cooking and get tired of making the same thing over and over.  I also made this with my family in mind so that I did not have to make separate dishes for everyone, though the kids do usually eat something more “kid-friendly” for lunch.