Keto/Low Fat Pepitas (Pumpkin) Muffins

Fall baking before Indian Summer arrives at 100+ tomorrow. 

Come back autumn! Please! 

                                                                

Pepitas (Pumpkin) Muffins

Ingredients

• 1 15 oz. can pumpkin puree
• 1 cup sugar
• 2 cups Stevia Baking Blend
• 1 cup applesauce
• 2/3 cup water
• 4 large eggs
• 2 cups flour
• 1 1/2 cups almond meal/flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 tablespoon pumpkin pie spice
• Pepitas (for topping)

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together pumpkin puree, sugar, applesauce, water, and eggs.
3. In a separate bowl, mix together flours, baking soda, salt, and pumpkin pie spice.
4. Add flour mixture to pumpkin mixture and stir until blended.
5. Pour into bread or cupcake pans (will make 24-32 cupcakes). Bake at 350 for 25-35 (until knife comes out clean).

Nutrition:  34.9g Carbs, 204.3 Kcal per muffin (1 serving of 24 batch)

Gone Keto

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I have not posted in a while, partly because I'm back to work and partly because I haven't been cooking as much. Firstly because of the heat, and secondly because of my change in diet. I've gone the Keto route, low carb, high fat, but not to the extreme. I try to stay under 200 g carbs a day, and I'm working out 3-6 times a week. I've lost 22 pounds since May doing so, and I'm not dealing with blood sugar highs, lows or fatigue. Thus, I'm staying on trend with the Keto-friendly diet and recipes. 

Today I bought a huge and lovely corn bread from Vons- fresh baked in their ovens and it smelled delicious, so I had to have chili. I used a Ree Drummond recipe variation for chili at home, because I have one no-onions eater and I'm trying to stay away from beans and their hidden carbs unless I'm measuring carefully.

Thus:
 1# ground beef (80/20%) browned & drained
1 minced garlic clove
1.5 T chili powder
1 tsp oregano
1 tsp cumin
1/2 tsp salt
1/4 tsp onion powder
1/8 tsp cayenne
1 T tom paste
1 8 oz can tom sauce
8 oz water/beef broth
1/8 cup shredded cheddar (per serving)

Brown & drain the beef, then add the garlic and spices. Stir to combine. Add the paste, sauce, and broth or water. Bring to a boil, then simmer on low until reduced to the thickness you like.

Serve with warm cornbread and some cheddar cheese sprinkled on the chili.