Camper Cooking: Flourless Mini Chocolate Chip Almond Butter Muffin Cups (low carb, high protein)

That’s a mouthful. To say and to eat if you pop one or two mini cups into your mouth. Except me. I have to take small bites because I can’t open my mouth very far. I have TMJ dysfunction with a closed lock, courtesy of EDS. My oral surgeon and my former PT don’t even know where the disc is. It’s dislocated mysteriously.

Eating is challenging when your food falls off forks and spoons due to narrow passage. But, my other issues create even more eating limitations and difficulties. One, I’m a vegetarian. Two, I have to eat a very low carb diet because I have an insulin problem. My pancreas overproduces insulin (assuming it’s related to EDS like everything else!). All of my life I’ve suffered hypoglycemia, otherwise known as low sugar. However, over time, my cells stopped uptaking insulin. This led to high insulin in my blood, and lots of water weight gain (16 pounds to be exact). Water retention and high insulin can cause organ failure. My doctor told me to “eat like a diabetic”. Except I already did.

So I did a bit of research. I found literature on high insulin diets, and one diabetic expert who had diabetes stated the ADA recommendation for 120 g of carbs daily was too high. He suggested 50-60 g/day. And like any good scientist, I did an experiment for 6 weeks, eating only 50-60 g/day. Oh, it was very hard as a vegetarian. But I adjusted AND my next blood test revealed optimal insulin levels. Best of all, I lost all the water weight. πŸ™‚

While on this low carb diet, I learned I had a gluten sensitivity. It would trigger the worst headaches. I thought I would cheat with French toast. Nope. Thus, I also can’t eat foods with gluten.

But I’m a hobbit and always hungry. It’s super easy to blow my carb limit if I don’t count or “budget”. Then I end up peeing like a bladder-bloated racehorse. Copious and frequent. Annoying to say the least.

What’s a hungry hobbit to do? A hobbit with a sweet tooth, mind you. Experiment with almond butter, clearly. πŸ™‚

Almond butter has 3 g of carbs per 2 tbs. As well as 7 g of protein and 8 g of fat. Fat and protein help vegetarian hobbits feel full.I decided to see what would happen if I mixed almond butter, cream cheese (the secret to baking with almond flour), eggs, Swerve, and mini chocolate chips and baked in a mini muffin pan.

The result:

They turned out like muffins. Flourless muffins. πŸ™‚

They’re dense and not very sweet. But the little bits of chocolate chips touch my sweet tooth. πŸ™‚ These will not appeal to people who eat sugar or soft white flour. Lol Though I have made gluten-free pumpkin scones that pleased those lucky can eat anything in a bakery types.

The recipe is quite simple. Soften half a brick of cream cheese and a cup of almond butter in the microwave for a minute or two, then blend. Remember to store your natural nut butters upside down so you don’t have to stir the oils. You’re welcome. πŸ™‚

Add 1/4 cup of Swerve. The erythritol doesn’t affect my insulin at all, so I use it in baking. However, if you can have sugar and don’t count carbs, by all means, sweeten it your way! Blend.

Next beat in 2 eggs. Stir in 1/4 cup of chocolate mini chips (or more if you don’t have to watch your sugar). They do make chocolate chips with Swerve or sugar substitute, but they’re too expensive for me. Therefore, I can’t use a lot.

Line the mini muffin pan and fill the cups. Bake at 375* for 10-15 minutes, or until puffy and firm. Or soft. I’m not sure yet how done I want them yet. πŸ™‚

Ingredients

4 oz. Cream cheese (from grass fed, pasture raised cows)

1 c almond butter

1/4 c Swerve (or your favorite sugar substitute or sugar)

2 eggs (from pasture raised hens)

1/4 c mini chocolate chips

If you’re low carb like me, enjoy 2 a day as a snack. Should be about 10 (15 at most) carbs total. Maybe enjoy with a cup of unsweetened almond milk. πŸ™‚

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