Cream Cheese Pumpkin Muffins

Good Morning!! I have a few friends that keep on asking for this recipe, so I thought I would post it on my blog. I make these often as my son loves them which is great. My son has a peanut allergy and is very picky about food textures and does not eat meat to often so these work great for him as they are high in protein. Each muffin is packed with 13g of protein!! The original recipe is from Candice's Low Carb recipes but for some reason her blog won't come up this morning.  They freeze well too, so make a double batch!!

Cream Cheese Pumpkin Muffins
8oz package of cream cheese, softened
4 Tbsp Xylitol
4 Lg eggs
1 tsp vanilla extract
1/2 cup pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking powder
1/2 cup + 4 Tbsp Vanilla Whey Protein powder
1/2 cup + 4 Tbsp Almond flour

Preheat oven to 350 degrees F
In large mixing bowl, cream together cream cheese and sweetener till smooth.  Add eggs one at a time, then add vanilla extract.  Add pumpkin puree and mix until smooth.  May need to scrape bowl as needed.  With mixer running add why protein powder, almond flour, baking powder, cinnamon and nutmeg.  Mix until combined.  Line 12 muffin cups with paper liners.  Evenly spoon batter among them( I always get more then 12muffins).  Bake at 350F for 20-25 minutes
Each Muffin: Calories 170, Fat 12g, Carb 4g, Fiber 1.1g, Protein 13.23g, Net Carbs 2.9g
Atkins: phase 2 and up or extended induction due to the almond flour

Big Day!

This morning I started C25K training to get ready for my first 5K coming up in October. Got new running shoes and found the spp that goes with them. I got dark grey and pink Nike lunarswift+4 shoes and you can get the Nike+ app. Well, today I RAN out in public for my first time. It felt good!! You never would of seen me outside 2 years ago let along walk or running. I feel great!! Ran/walked 1.48 miles in 22 minutes. Not to bad for my first day. Now to keep moving forward to reach my goal. My goal is to run the whole 5K without walking. I CAN DO IT!!!

Low Carb Lemon Brownies with Lemon Cream Cheese Frosting

Have a new recipe for you all.  This one is Sweet-n-Sour.  I got this idea from a friend that posted the recipe on facebook.  Here( http://meeshiesmom.com/2012/03/26/lemon-brownies) is the original recipe.  I converted it to low carb.  It is very good.  The frosting I didn't add any sweetener as I wanted it tangy.  It compliments the sweetness of the brownie.  I got 5 thumbs up on this one.  The kids really enjoyed them.

Lemon Brownies
1 cup butter, unsalted, softened
1/2 cup xylitol
1/4 tsp stevia extract powder
4 lg eggs
2 cup almond flour
1/2 tsp sea salt
1/2 tsp baking powder
Juice of 1 lemon
Zest of 1 lemon

Preheat oven to 350 degrees F.  Spray 9X13 baking pan with cooking oil. Set aside.
in large mixing bowl, add butter and sweeteners.  Cream together.  Add eggs one at a time until combined.  Add flour, salt and baking powder.  Mix until combined, scraping bowl as needed.  Add lemon zest and juice.  Mix until combined.  Pour in prepared pan.  Smooth out.  Bake for 30minutes or until edges are golden brown and top springs back when touched.  Remove from oven and cool completely before frosting.

Lemon Cream Cheese Frosting
1 8oz package of cream cheese, softened
Zest of 1 lemon
Juice of 1 lemon

In small mixing bowl, add ingredients and mix until smooth and creamy.  Use rubber scraper and apply to top of brownies.

35 servings
Each Serving: Calories 124, Fat 11g, Carb 1.5g, Fiber 0.7g, Protein 2.8g, Net Carbs 0.8g
Atkins: Phase 2 and up or extended induction if added nuts.