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.