Low Carb, Paleo Pumpkin Bread

 

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1 1/2 cups almond flour

1/2 cup coconut flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

2 tablespoon cinnamon

1 teaspoon ground nutmeg

4 tbsp Maple Syrup

1 teaspoon vanilla extract

6 eggs

3/4 cup canned pumpkin 

1 cup walnuts

1. Preheat oven to 350F. 

2. Mix the almond flour, coconut flour, salt, baking powder, cinnamon, nutmeg, and Stevia in a large bowl. 

3. Mix the wet ingredients then add to the dry ingredients. Mix well.

4. Gently fold in walnuts and scrape batter into prepared pan. Bake for 25 -30 minutes.

5. Allow to cool before slicing. Enjoy!

Paleo, Sugar Free Pumpkin Hot Chocolate

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Ingredients:

2 cups almond milk
1/4 cup pumpkin puree
1/2 TBSP cinnamon
3 TBSP unsweetened cocoa
4-6  packets of stevia
A dash of salt

Mix together over medium heat. Enjoy this rich, delicious drink! 

Easy Paleo Salmon Cakes/ Patties :)

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Ingredients:

6 oz salmon (deboned/ deskinned)
2 eggs beaten
3 TBSP finely chopped white onion
1 clove of garlic chopped
1 tsp salt
1 tsp pepper
1 TBSP mustard
1-2 tsp coconut flour, until thickens slightly
coconut oil for frying

Makes 4 salmon cakes/ patties.

Instructions:

1. Beat the eggs in a small bowl
2. Add the remaining ingredients above.
3. In a large pan on medium heat coated in coconut oil, spoon four portions of the mixture.
4. When lightly browned, flip the cakes. Cook through.
5. Enjoy!

These would be great with some sort of bun to make a salmon burger :)

5 Minute Paleo Chocolate Walnut Bars

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Ingredients:

1/4 cup unsweetened cocoa
1/2 cup ground walnuts
3/4 cup shredded coconut
3 TBSP coconut oil
1 TBSP honey or agave nectar

Instructions:

1. In a small pot or saucepan, add the honey and coconut oil and gently heat until melted.

2. Add the cocoa, nuts and coconut and stir with a wooden spoon until combined.

3. Line a cutting board or tray with a large sheet of baking paper and pour the mixture onto center of it.

4. Using the back of the wooden spoon, gently press the mixture onto the baking paper.

5. Put the cutting board into the freezer for 15-30 minutes.

6. Once the mixture is firm, chop into small bars. Makes about 10 bars.

7. Enjoy!

Keep the mixture frozen or it will separate.  These are a great chocolate-y snack for whenever you are having a craving. These are also low carb - only 3 net carbs per serving!

Nutrition per serving (10 servings):

127 calories
5 g carbs
2 g fiber
3 NET carbs
12 g fat
2 g protein
2 g sugar

Low Carb Paleo Coconut "Mounds"

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1 cup coconut oil, melted
2 cups shredded coconut, unsweetened
2 teaspoons of vanilla extract
1 tablespoon maple syrup
0.5 pounds of 72% dark chocolate (Trader Joe's Pound Plus Bars are great) or 1 bag of Enjoy Life Chocolate Chips if you only use non-dairy chocolate in your paleo cooking (the carb count will be slightly higher though)

 Makes about 30 "mounds."

1. In a large bowl, mix the coconut oil with the shredded coconut, vanilla and agave.
2. Roll up small mounds, place on a tray and freeze until they harden.
3. Melt the chocolate chips in a pot and drizzle over the frozen coconut.
4. Return dish to the freezer to cool and keep frozen.
5. Enjoy!


Nutrition per mound:
147 calories
6 g of carbs
1 g fiber
5 NET carbs
1 g protein
15 g fat
4 g sugar

Paleo and Low Carb Brownies

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Ingredients:

1/4 cup agave (if you're not worried about carbs add a half cup)

3 eggs
1/2 cup coconut oil
1/2 tbsp vanilla extract
1 cup almond flour
1/2 cup cocoa
1/4 tsp baking soda 

1/4 tsp sea salt

Directions:

1. Pre-heat oven to 350F.

2. Whisk the honey, coconut oil, vanilla and eggs until smooth. 

3. Mix in almond flour, cocoa, baking soda and optional salt. 

4. Pour into greased 8x8x2 inch pan. 

5. Bake for approximately 20 minutes.

6. Cool and enjoy!

Makes about 16 brownies.

Nutrition Facts:

133 calories

7 g carbs

2 g fiber

5 NET carbs

3 g protein

12 g fat

4 g sugar