Coconut Flour Low Carb Flax Bread or Muffins
PALEO APPROVED, KETO-SAFE, & GLUTEN FREE!!!
A shout out to a fellow blogger Lisa from lowcarbyum! Thank you for this awesome recipe!!!
You can view her site and her other recipes here:https://lowcarbyum.com
Despite this recipe being stupid simple to make and great for when you're low on time..errm...when are we not low on time?!? 🙄 they are super delicious and have a great texture.
No matter where you are on your keto-path, just beginning or full on adapted, these are a good choice.
Ingredients
1/2 cup ground flax seeds
1 teaspoon baking soda
1/2 teaspoon salt
5 eggs
2 Tablespoons chia gel nine parts water to one part chia seeds
1/4 cup coconut oil melted
2 Tablespoons coconut or almond milk
1 teaspoon apple cider vinegar
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 Portions
Calories 96 kcal
Instructions
- Preheat oven to 325 degrees.
- Grease a bread or muffin pan.
- Mix coconut flour, ground flax, baking soda and salt together in small bowl.
- Whisk the remaining wet ingredients together in a medium bowl.
- Using whisk, mix in the dry ingredients into the wet mixture. Batter will be very thick.
- Spread into bread or muffin pan.
- Bake until toothpick comes out clean, about 40 minutes for bread and about 25 minutes for muffins. Cool 10 minutes, then remove from pan and finish cooling on rack.
Enjoy!
A special note for all new ketoers
what!?..... its a word! I may have made it up, may not have but I like the sound of it okay? Anyway back to the note......Just remember if you are new to keto you don't want to make the mistake of scouring the internet to find all things relating to safe ketoey replacements for all things breads, muffins, cakes, wraps etc... It is a rookie mistake that almost all keto-goers make in the first week of keto.Regardless of what brought you to the keto life style the fact is that your cravings for wheat and sugar are real guys! And one easy way ... okay well not so easy, but at least it is the path of least resistance! Is to forgo all things flour and sugar related at least for the first 7 days. I know.... the struggle is real, I hear you. You can read my experience with those first 7 days of struggling here (link to first week post)
In my experience which you all have read about already (if you haven't shame on you!! here's the link AGAIN 😉 ) The first week of your new keto life can be quite taxing and frustrating as you body goes from being completely reliant on sugar induced carbs for energy. As you are no longer supplying your body with its drug of choice (sugery,starchy carbs!) it has no choice but to eventually start using the fat you are giving it in large supplies for its main energy source. Which is of course, unless you missed the memo... the whole point of what we are trying to accomplish here!
Don't even get me started on what happens to your brain during that first week! I felt like I was going absolutely insane! Although it's noteworthy to mention that I think I may have a predisposition to being a little out there! so maybe it was just me... either way rather you get a case of the crazies or not, the first week is hard but I promise if you stick it out.... the insanity, cravings, fatigue and all other related keto symptoms WILL go away! And when they do.... what remains is a healthy, energy filled happier you! Wasn't that worth it? Of course you'll only be able to answer that question once you've adapted, and when you do I hope you'll think of me or at least this post!
I have a whole post just on the subject of protein vs carbs vs fat. macros tracking etc.. (link to macros post here) Don't bug out on the amount of fat that is required during the adaption phase, it's a temporary thing in that once you are adapted you will see that your body does not require quite as much food as you're used to eating.
I could eat breakfast items all day! This recipe is no exception......This flavourful sausage and egg breakfast is perfect for breakfast, lunch, brunch or dinner. You can even make it ahead of time and reheat at low temp before serving. Using coconut flour instead of wheat flour keeps this breakfast bake low carb, gluten-free & Keto friendly.
Zucchini Sausage Breakfast Bake (Low Carb, Gluten Free)
Ingredients
1 lb hot italian sausage, casings removed
1/2 cup coconut flour
2 tsp baking powder
1 tsp salt
1/2 tsp pepper
8 oz cream cheese, softened
10 large eggs, room temperature
2 small zucchini, coarsely grated
4 cloves garlic, minced
1 cup shredded cheese
Instructions
Preheat oven to 350F and grease a 9×13 inch glass or ceramic baking dish.
In a large skillet over medium high heat, cook sausage until browned and cooked through, breaking up any clumps with the back of a wooden spoon. Remove and drain on a paper towel lined plate.
In a medium bowl, whisk together coconut flour, baking powder, salt and pepper.
In a large bowl, beat cream cheese until smooth. Beat in eggs until well combined. Beat in zucchini and minced garlic. Stir in cooked sausage.
Stir in coconut flour mixture until thoroughly combined. Spread mixture in prepared baking dish and sprinkle with shredded cheese. Bake 40 to 45 minutes, until puffed and set, and cheese is starting to brown on top.
Yield: 12
Zucchini Sausage Breakfast Bake
Shout out to a sweet life...Love her recipes! You can view her blog here:a sweet lifeI could eat breakfast items all day! This recipe is no exception......This flavourful sausage and egg breakfast is perfect for breakfast, lunch, brunch or dinner. You can even make it ahead of time and reheat at low temp before serving. Using coconut flour instead of wheat flour keeps this breakfast bake low carb, gluten-free & Keto friendly.
Zucchini Sausage Breakfast Bake (Low Carb, Gluten Free)
Ingredients
1 lb hot italian sausage, casings removed
1/2 cup coconut flour
2 tsp baking powder
1 tsp salt
1/2 tsp pepper
8 oz cream cheese, softened
10 large eggs, room temperature
2 small zucchini, coarsely grated
4 cloves garlic, minced
1 cup shredded cheese
Instructions
Preheat oven to 350F and grease a 9×13 inch glass or ceramic baking dish.
In a large skillet over medium high heat, cook sausage until browned and cooked through, breaking up any clumps with the back of a wooden spoon. Remove and drain on a paper towel lined plate.
In a medium bowl, whisk together coconut flour, baking powder, salt and pepper.
In a large bowl, beat cream cheese until smooth. Beat in eggs until well combined. Beat in zucchini and minced garlic. Stir in cooked sausage.
Stir in coconut flour mixture until thoroughly combined. Spread mixture in prepared baking dish and sprinkle with shredded cheese. Bake 40 to 45 minutes, until puffed and set, and cheese is starting to brown on top.
Yield: 12
Cholesterol: 236mg
Food energy: 344 Calories
Total fat: 27g (71.2% calories from fat)
Protein per serving: 16g
Total dietary fiber: 4g
Sodium per serving: 736mg
Next up ... Cheesy Keto Sausage Balls
Cheesy warm bready-ish sausage balls with an incredibly creamy and zesty dip...who the hell wants to eat those appies on game day.....said no one ever!! "Ugly looking but ridiculously satisfying! 👅" said...moi!
