We just made this Cheesy Chorizo Casserole. This was REALLY good! Just make sure you drain the chorizo!! Also, I found by reading the ingredients that there’s a difference in carbs between beef and pork chorizo. I went with the pork version, as that was the lowest carb count of the brands I had available. Just check the label.
A low carb and gluten free blueberry muffin recipe with a crunchy streusel topping and lemon flavored icing.
For the muffins:
6 Tbsp butter
1/4 cup granulated sugar substitute
2 tsp vanilla extract
1 cup almond flour
2 Tbsp coconut flour
pinch of salt
2 tsp baking powder
1/4 tsp xanthan gum
1/3 cup almond milk
1/2 cup blueberries
For the streusel topping:
2 Tbsp butter
1/2 cup almond flour
1 1/2 Tbsp granulated sugar substitute
1 tsp lemon zest
1 Tbsp coconut flour
For the icing:
2 oz cream cheese, softened
1 Tbsp lemon juice
2 Tbsp granulated sugar substitute
For the muffins:
Cream the butter and sweetener together until smooth. Add the eggs, beating well after each. Add the vanilla extract and mix well. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth. Stir in blueberries. Divide the batter between 6 greased muffin tins.
For the streusel topping:
Melt the butter and add the rest of the streusel ingredients. Stir until a dough forms. Using your fingers, crumble the streusel over the tops of the muffin batter.
Bake the muffins at 375 degrees for about 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool.
For the cream cheese icing:
Whip the softened cream cheese with the splenda and lemon juice until smooth. Spoon into a ziploc bag and cut off the very tip with scissors. Squeeze the icing over the cooled muffins and serve.
Approximate nutrition info per muffin: 354 calories, 33g fat, 5.5g net carbs, 11g protein
(without streusel or icing: 255 calories, 23g fat, 4.3g net carbs, 8g protein)
Save 1 jalapeno that you can cut into rings as a garnish for the top. F.
Par-cook bacon so it’s semi crisp but still pliable. Save bacon grease in the pan.
Using a hand mixer, mix together eggs, cream cheese, chopped and seeded jalapeno peppers, leftover bacon grease, garlic powder, onion powder, and salt and pepper to taste.
Grease wells of muffin tin, then place par-cooked bacon around the edges.
Pour egg mixture into the wells of the muffin tin. Make sure you only go about half-way to 2/3 way up as they rise quite a lot. Oh! This is the reason you only see 4 muffins in the following pictures – I overfilled the first batch of 12 and they turned into Frankenstein muffins.
Add cheddar cheese on the top of the muffin, then a jalapeno. Cook at 375F for 20-25 minutes.
Once cooked, remove from the oven to let cool. They will slowly deflate and give you a great treat.
Serve and enjoy!This makes a total of 12 Jalapeno Popper Egg Cups.
Each Egg Cup comes out to be 216 Calories, 19.3g Fats, 0.9g Net Carbs, and 9.6g Protein.
We have two dogs. One is a an older dog that has lived past his breed expectancy. The other is only a year and half old. Each have different needs in terms of dog kennels, especially at this point in their lives.
In the past we’ve had the original dog kennels that are more constricting, (usually used to ship animals on planes). We were in the colder climate of Washington, so airflow wasn’t as much of a factor. They worked well for their purpose at that time.
Originally when we were moving down to AZ we only had one of the original type of kennel, so we needed another to safely transport our dogs with us when we drove down. We opted to try this new type of dog crate. We liked this one so much that when it became necessary to crate both dogs at night we got another one of this type and retired the other one for visiting dogs.
I found a really cool additional product for these crates, crate covers and pads. Not only do they having boring styles, but some really cool ones as well.
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