KETO MORNING GLORY LOAF
KETO MORNING GLORY LOAF
Mmmmm. I can't even explain how delicious this loaf is! It's like a mix between carrot cake and apple pie! Now, I did have to make a few changes to make this loaf keto but it really tasted amazing!
In the original Morning Glory muffin, they usually add raisins. You can add them too, but I hate them so I left them out. Secondly, the basic muffin uses shredded apple. Since apples are high in sugars, I swapped it out for zucchini. Feel free to add a few squeezes of lemon or even some apple extract to add some tartness to the loaf.
For this recipe, I used an average size carrot and zucchini and shredded them by hand. I don't recommend buying pre-shredded carrots or zucchini because they are thicker and won't really cook into the loaf.
In addition, I recommend to follow this recipe to a T - I say this because if you add too much liquid, no matter how long you cook it, the inside will be soggy and feel undercooked.
Now you don't have to make this into a loaf. You can also make them into muffins and they will still be equally as delicious.
What you will need:
1 medium carrot - shredded
1 medium zucchini - shredded
2 medium eggs
4 tbsp sour cream
2 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp xanthan gum (optional)
2 tsp vanilla
2 tsp baking powder
4 tsbp brown sugar substitute (I used Surkin Gold)
4 tbsp white sugar substitute (I used erythritol)
2 cups (200g) almond flour
In a mixing bowl, stir together the carrots, zucchini, cinnamon, allspice, nutmeg, vanilla, sugar substitutes and xanthan gum.
Crack in the eggs and spoon in the sour cream. Mix again.
Pour in the almond flour and baking powder.
Whisk until it forms a thick batter
Pour into a loaf tin (9x5) that is lined with parchment paper or greased.
Bake at 375°F / 190°C for 45 minutes. Check with a toothpick to make sure it is done.
Let it cool for 30 minutes before eating.
This makes roughly 16 slices.
Nutritional Information per slice:
CALS: 104
FAT: 8.9
CARBS: 4
FIBRE: 1.9
NET CARBS: 2.1
PROTEIN: 3.9
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Sally's Simple Morning Glory Muffins Recipe
Today I’m going to be making a modified version of sallysbakingaddiction’s Simple Morning Glory Muffins. These are my favourite muffins, and they taste like a cross between apple and carrot cake, sprinkled with raisins and walnuts, and using natural sweeteners and oils.
Here is Sally’s original recipe:
Here is the list of ingredients (modified from Sally’s recipe)
4 large carrots
2 apples
1/2 cup raisins
1/2 cup walnuts or pecans
1/3 cup brown sugar
1/2 cup maple syrup or honey
1/3 cup apple sauce
1/4 cup orange juice
3 eggs
2 1/4 cups whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
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Easy Savoury Herb Muffins Recipe
Fast forward to the Full Recipe & Directions here: 00:51
Many years ago we used to visit a cafe in Burleigh that had the most delicious zucchini bacon muffins. I hinted that I would love the recipe ..but it was a well-kept secret. So I set off on a quest to produce a delicious savoury muffin, only mine would contain plenty of herbs and omit the bacon.
Served hot with tasty herb & mustard butter they make the perfect addition to a morning tea, breaky on the run, kids lunchbox or anytime savoury snack. Yummo!!! Check out our favourite herb butter recipe here: 03:20
See Full Recipe Here:
Buy Fresh or Dried Herbs here:
Ingredients 01:12
- 2tsp vegetable oil
- 1/2 cup vegetable oil
- 1sml onion, chopped
- 1tbsp chopped capsicum
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 1tbsp chopped thyme
- 1tbsp chopped parsley
- 1tbsp chopped chives
- 1 cup grated tasty cheese
- 2 cups self-raising flour
- 1lge egg, lightly beaten
- 1/2 cup milk
- Cracked Pepper
- Sesame Seeds
Directions 01:49
1. Preheat oven to moderately hot.
2. Grease 12 hole muffin tin or 2 x 12 mini muffin tins
3. Cook chopped onion in 2tsp of veg oil until soft.
4. In a large bowl mix together capsicum, zucchini, carrot, fresh herbs, grated cheese, cooked onion and pepper stir gently to combine.
5. Sift flour into the bowl, stir gently mix all ingredients.
6. In another bowl mix egg, 1/2 cup oil and milk.
7. Gently fold the wet mixture into the dry ingredients.
8. Spoon into muffin pan and sprinkle with cracked pepper and sesame seeds.
9. Bake in oven for 20 - 25min.
10. Serve with herb butter or pesto. (Click here to see Herb Butter Recipe 03:20)
Savoury Muffins
Ingredients
BASE:
12 large eggs
2 tablespoons finely chopped onion, (red, white or yellow/brown)
Salt and pepper, to taste
BACON CHEDDAR:
1/4 cup cooked bacon, chopped
1/4 cup shredded cheddar cheese
GARLIC MUSHROOM PEPPER:
1/4 cup sliced brown mushrooms
1/4 cup red bell pepper, (capsicum), diced
1 tablespoon fresh chopped parsley
1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic
Method
Preheat oven to 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
Add egg mixture halfway up into each tin of a greased muffin tin.
Divide the three topping combinations into 4 muffin cups each.
Bake for 20 minutes.
Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Enjoy!
Nutrition Facts
Breakfast Egg Muffins 3 Ways
Amount Per Serving
Calories 82
Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 168mg 56%
Sodium 97mg 4%
Potassium 103mg 3%
Total Carbohydrates 1g 0%
Protein 6g 12%
Vitamin A 11.1%
Vitamin C 7.6%
Calcium 5.5%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make: Spinach and Feta Muffins
Looking for a breakfast that is both satisfying but also sustaining? So often we grab a muffin or donut with our coffee in the morning, if we’re grabbing any food at all, and dash out to start out day. But that also means we haven’t fueled our body and mind with the type of energy it will need to really get the day off right. I’m a sucker for a good muffin in the morning, usually blueberry or morning glory, but in an effort to find better ways to eat my breakfast, I’ve sought out alternatives to my usual sugar filled morning munch. This spinach and feta muffin was exactly what I was looking for.
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