Emily's Food Porn

It’s rainy & gross in New York City and when I got home from work all I wanted was some comfort food; an Elvis to be exact. For those who aren’t aware, the Elvis is a peanut butter, banana and bacon sandwich and it is guaranteed amazing.

Not wanting to feel restricted on a “diet”, I improvised. I made peanut butter almond flour bread, put some of Justin’s almond butter on it, and one piece of bacon. My boyfriend opted for the chocolate almond butter, and needless to say as filling as it was there were no leftovers.

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Peanut Butter Bread - 10 slices

Ingredients:

• 1 Cup Bob’s Red Mill Almond Flour
• 1.5 tsp Baking Powder
• 2 Large Eggs
• 3 Tbsp Unsalted Butter
• 3 Tbsp Organic Peach Applesauce (I used Vermont Organic)
• 4 Tbsp Peanut Butter
• Bacon
• Justin’s Almond Butter or Chocolate Almond Butter

Directions:

1. Preheat the oven to 325 degrees and spray a bread tin with cooking spray for easy removal.

2. Mix the dry ingredients (almond flour & baking powder) in a bowl and whisk so there are no lumps.

3. Melt the butter (30 seconds in the microwave should do the trick) and add to the mix along with the applesauce, and eggs.

4. Put the peanut butter in the microwave for 30 seconds until it’s soft. Add to batter and stir. If there are lumps of peanut butter don’t stress.

5. Pour the batter into the tin and place in the oven.

6. Bake for 25 - 30 minutes, and then allow to cool.

7. While the bread cools, prepare the bacon.

8. Once the bacon is done and the bread is cool, put 1 tbsp of Almond or Chocolate butter, place the bacon on top and enjoy!

Nutrition Facts - For 1 Open Faced Elvis (chocolate/regular)

Calories: 299/309

Protein: 10g/12g

Net Carbs: 11g/8g

Nutrition Facts - For 1 Slice of PB Bread

I like to spend my Sundays relaxing and getting ready for the week. For me, no Sunday would be complete without an iced coffee & muffin. I’ve been trying to perfect my muffin recipe for a while, and now that I’ve discovered baking with applesauce, my muffins are moister and fluffier than the recipes I posted when I first started this blog.

Today, my boyfriend came over and we decided to make his favorite - blueberry! This muffin recipe is more filling thanks to the almond flour and so much healthier than anything you’d get at a bakery as there’s no added sugar or preservatives.

I hope you’ll make this and share your own photos with me!

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Blueberry Muffins - makes 6

Ingredients:

• 3/4 CupBob’s Red Mill Almond Flour
• 1.5 tsp Baking Powder
• 2 Large Eggs
• 2 Tbsp Unsalted Butter
• 3 Tbsp Organic Peach Applesauce (I used Vermont Organic)
• 4 Tbsp Shredded Coconut (I had sweetened coconut that I was trying to get rid of and used that)
• 1/4 - 1/2 cup fresh blueberries

Directions:

1. Preheat the oven to 350 degrees and spray a muffin tin with cooking spray for easy removal.

2. Mix the dry ingredients (almond flour & baking powder) in a bowl and whisk so there are no lumps.

3. Melt the butter (30 seconds in the microwave should do the trick) and add to the mix along with the applesauce, eggs and shredded coconut.

4. Mix thoroughly until the batter is consistent.

5. Add the blueberries and mix until they’re distributed throughout the batter.

6. Spoon batter into each tin.

7. Bake for 12 - 17 minutes, and then allow to cool.

Nutrition Facts - For 1 Muffin (approx)

Calories: 192

(eggs - 140, butter - 200, almond flour - 480, applesauce - 26, coconut - 140, blueberries - 42 = 1,028/6 = 172)

Protein: 5g

(eggs - 12, butter - 0, almond flour - 18, applesauce - 0, coconut - .5, blueberries - .5 = 31/6 = 5)

Net Carbs: 5.5g

(eggs - 2, butter - 0, almond flour - 9, applesauce - 5.25, coconut - 8, blueberries - 9 = 33.25/6 = 5.5)

Since I started this low carb diet I have been determined to make a dessert that is all natural. That means no sugar substitutes or chemicals - just real food.

The muffins I’ve posted have had a denser texture. The chocolate flax has been very hearty and good, and the vanilla almond raspberry was also very filling. Today, I wanted something that tasted more like cake, so after fiddling around, I think I finally got it.

I’m calling this my low carb chocolate waterfall cupcake because once you take a bite, the dark chocolate drips down just like a waterfall.

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Low Carb Chocolate Waterfall Cupcakes - makes 6

Ingredients:

• 3/4 CupBob’s Red Mill Almond Flour
• 1.5 tsp Baking Powder
• 2 Large Eggs
• 2 Tbsp Unsalted Butter
• 3 Tbsp Organic Peach Applesauce (I used Vermont Organic)
• 4 Tbsp Unsweetened Carob Chips
• Dark Chocolate (I used Prestat Intensely Dark Chocolate from England)

Directions:

1. Preheat the oven to 350 degrees and spray a muffin tin with cooking spray for easy removal.

2. Mix the dry ingredients (almond flour & baking powder) in a bowl and whisk so there are no lumps.

3. Melt the butter (30 seconds in the microwave should do the trick) and add to the mix along with the applesauce and eggs.

4. Mix thoroughly until the batter is consistent.

5. Add the carob chips and mix again until they’re distributed throughout the batter.

6. Spoon batter into each tin.

7. Take the dark chocolate bar, break it in half, and distribute 6 pieces on the very top of the cupcake.

8. Bake for 12 - 17 minutes, and then allow to cool.

Nutrition Facts - For 1 Cupcake (approx)

Calories: 192

(eggs - 140, butter - 200, almond flour - 480, applesauce - 26, carob chips - 140, dark chocolate - 220 = 1,206/6 = 201)

Protein: 6g

(eggs - 12, butter - 0, almond flour - 18, applesauce - 0, carob chips - 4, dark chocolate - 4 = 38/6 = 6.3)

Net Carbs: 5g

(eggs - 2, butter - 0, almond flour - 9, applesauce - 5.25, carob chips - 12, dark chocolate - 3 = 31.25/6 = 5.2)

While many people on a low carb diet claim to not miss pastries, I am not one of them. My favorite pre-keto treat was a sugarless scone from Corrado Bread in Grand Central Market. Yesterday I made caveman keto’s Almond buns and since I am wary of sugar substitutes, opted out of adding splenda.

I was amazed at how savory they were, and I thought with a few modifications I could make it a berry friendly muffin.  This is my first attempt at making Raspberry Vanilla Almond Flour Muffins. I’ll be messing with the recipe a bit, but for now I’m happy to report that this first batch came out well!

I’m excited to once again be able to enjoy a muffin with coffee.

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Raspberry Vanilla Almond Flour Muffins - makes 6

Ingredients:

• 3/4 CupBob’s Red Mill Almond Flour
• 2 Scoops Protein Powder (I used Designer Whey French Vanilla)
• 1.5 tsp Baking Powder
• 2 Large Eggs
• 3 Tbsp Unsalted Butter
• 2 Tbsp Almond Breeze Vanilla Unsweetened - (I’m thinking I might make this 3 the next time I make it with the hope that it’ll be slightly more moist)
• Fresh Raspberries (18)
• Optional - Splenda to taste (I prefer something not sweet and the recipe on it’s own gets most of the sweetness from the berries. If you want a sweet muffin I’d recommend using whatever sweetener you’re comfortable with.)

Directions:

1. Preheat the oven to 350 degrees and spray a muffin tin with cooking spray for easy removal.

2. Mix the dry ingredients (almond flour, protein powder, baking powder) in a bowl and whisk so there are no lumps.

3. Melt the butter (30 seconds in the microwave should do the trick) and add to the mix along with the almond breeze and eggs.

4. Mix thoroughly until the batter is consistent.

5. Spoon batter into the bottom of each tin, approx. filling half of the tin.

6. Place 3 raspberries in each muffin, and cover with remaining batter.

7. Bake for 12 - 17 minutes, and then allow to cool.

Nutrition Facts - For 1 Muffin (approx)

Calories: 192

(Almond breeze - 10, protein powder - 200, eggs - 140, butter - 300, almond flour - 480, raspberries - 18 = 1,148/6 = 192)

Protein: 11g

(Almond breeze - >1, protein powder - 36, eggs - 12, butter - 0, almond flour - 18, raspberries - 0 = 66.5/6 = 11)

Net Carbs: 4g

(Almond breeze - 1, protein powder - 6, eggs - 2, butter - 0, almond flour - 9, raspberries - 1= 19/6 = 3 - 4)