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

Low Carb Almond Butter Cookies

I wanted some peanut butter cookies, but I can't due to my son has an allergy to peanuts, so I made these instead.  Helped with my sweet tooth craving:)

Almond Butter Cookies
1 cup almond butter(I used trader joe's almond butter with roasted flaxseed, crunchy and salty)
1/8-1/4 cup almond flour, depends on oil of almond butter
1/2 cup xylitol
1/2 cup brown sugar twin
1 lg egg
1 tsp baking soda
dash of salt
1/2 tsp vanilla

Preheat oven to 350 degrees F.  Line cookie sheet with parchment paper.
Mix all ingredients in bowl with electric mixer.  Form into 22 balls(I used a small cookie dough scoop and then formed balls).  Put on cookie sheet leaving about a 2 inch space between balls.  Use a flork and make crisscross pattern on top.  Bake for 8-10 minutes.  Remove from oven and let pan sit for a few minutes before removing.

Makes 22 cookies
Each Cookie: Calories 95.3, Fat 7.1g, Carbs 2.4g, Fiber 1.6g, Protein 3.1g, Net Carbs 0.8g
Atkins Phase 2 and up.