Lately, I have been shifting my eating habits to as close to a 20:4 as I can stand. This is where I fast 20 hours and eat 4. Understanding that I am living the last year of my thirties has been a sort of slowing down to meet the reality that my body is an older one, and I need to match my pace, as far as my slowing metabolism goes. Each day I will eat:
keto cereal: 3 Tbsp hemp hearts, five chopped almonds, five chopped pecans, 1 Tbsp chia seeds, heavy cream
coffee with 1 big scoop Coconut Vanilla MCT Oil Powder and heavy cream
sautéed chicken thighs with keto Thai curry sauce, cauliflower rice, and mushrooms w 2 Tbsp sour cream
keto chocolate chip muffin topped with peanut butter
I baked chocolate chip muffins the other day before making breakfast using this recipe.
2 1/2 Cups keto wheat flour
1 teaspoon Baking soda
1/4 teaspoon Kosher salt
1/2 Cup Swerve granulated sugar
3 Large eggs, beaten
8 ounces Greek Yogurt
2 teaspoons Vanilla Extract
1 cup dark chocolate chips sugar free
Pre-heat the oven to 400F and line a 12 cup muffin pan with liners.
Spray the inside of the liners with cooking spray.
In a large mixing bowl, combine the almond flour, baking soda, salt and sweetener.
Now add in the beaten eggs, greek yogurt and vanilla extract.
Finally, fold in the chocolate chips.
Scoop the batter into the muffin cups evenly using a scoop.
Bake in the oven for 20 minutes or until a toothpick comes out clean.
What I enjoyed about this recipe was I used keto wheat flour, although the original ingredient called for almond flour. I do not like using almond flour, as it does not stick together well and crumbles, but the wheat keto flour is as close to non-keto flour as I think I am going to get. The consistency reminds me of a scone. I think if I make this muffin again, I’ll add chopped pecans and a Tbsp chia seeds.