The low carb diet is one of the most proven and effective diets for losing weight. The low carbohydrate diet is simple to follow, and is based on consuming foods that are mainly low in carbohydrates. Consuming less carbs in your diet, has been shown to increase the fat burned by your body, and is overall a very effective weight loss diet.
One of the most important reasons why the low carbohydrate diet is so effective for weight loss is because it eliminates sugar from your diet. The recipes in this low carb baking cookbook have either very little or no sugar at all. You will be surprised to find that you do not need sugar in your muffins or cookies for them to taste great!
This low carbohydrate diet baking cookbook has a variety of tasty bread, cookie and muffin recipes which are low in carbohydrates and will keep you away from sugary non low carb baked foods. We hope you enjoy these low carb cookie and dessert recipes.
The low diet is one of the most proven and effective diets for losing weight. The low carb diet is based on consuming foods that are mainly low in carbohydrates. Consuming less carbs in your diet, has been shown to increase the fat burned by your body, and is overall a very effective weight loss diet.
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8 muffins
½ c. Vanilla whey protein powder
¼ c. Almond flour
½ tsp baking soda
¼ tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
⅛ tsp ground allspice
⅛ tsp coarse salt
6 tbsp butter, melted & cooled slightly
⅔ c. Splenda
½ c. Solid-packed pumpkin
1 big egg
1 tsp vanilla extract
½ c. Chopped walnuts
Preheat oven to 350 degrees f. Line muffin tins with paper cupcake holders. Put to the side.
Combine the protein powder, almond flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, & salt in a medium bowl & blend with a wire whisk.
Combine the butter & splenda in another medium bowl & whisk for 2 min.. Add the pumpkin, egg, & vanilla & blend well. Add the dry ingredients & mix with a fork till only blended. Fold in the walnuts. Spoon the batter right into the prepared muffin tin, two-thirds full. Bake for 15 min. Or till firm to the touch.
Remove the muffin tin from the oven & put it on a cooling rack. Cool completely. Store the muffins in an hermetic container in the fridge.
