- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons erythritol (or your preferred low-carb sweetener)
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Butter or cooking spray for greasing the pan
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and erythritol.
- In a separate bowl, whisk together the eggs, almond milk, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, whisking until well combined.
- Heat a non-stick skillet over medium heat and melt a small amount of butter or use cooking spray to grease the pan.
- Scoop 1/4 cup of the pancake batter onto the skillet and cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve the pancakes hot with your favorite toppings.
- 6 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup diced cooked bacon or sausage
- Salt and pepper to taste
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray.
- In a mixing bowl, whisk together the eggs and almond milk until well beaten.
- Stir in the shredded cheddar cheese, bell peppers, onions, bacon or sausage, salt, and pepper.
- Pour the mixture evenly into the prepared muffin tin.
- Bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
- Remove from the oven and let cool for a few minutes before serving.
- 2 ripe avocados
- 4 large eggs
- Salt and pepper to taste
- Your favorite hot sauce (optional)
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the avocados in half and remove the pits.
- Scoop out a small amount of avocado flesh from each half to create a larger cavity for the egg.
- Place the avocado halves on the prepared baking sheet, balancing them against each other if needed.
- Crack an egg into each avocado half, taking care not to overflow.
- Sprinkle with salt and pepper to taste.
- Bake for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove from the oven and let cool for a few minutes.
- Drizzle with your favorite hot sauce if desired, and enjoy!
Discover more from reviewer4you.com
Subscribe to get the latest posts to your email.
