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    You are in: Home / rachel ernst's Public Recipes
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    5 Recipes

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    A low-carb, low-glycemic, nutrient-dense food for a quick breakfast or snack. I use blanched almond flour from Honeyville Grain Co. and KAL brand stevia extract powder. The ascorbic acid is unbuffered Vitamin C which acidifies the mix and makes the baking soda react faster. Keep in the refrigerator for a quick on-the-go, Primal snack. Use this similar to quick bread, with jam or cream cheese on top. Leave out the vanilla and add cheese or use similarly to focaccia. Make several times and memorize it, then customize it on the fly!

    Recipe #481556

    An attempt to make Zucchini muffins that taste just sweet enough to stay low-carb. Product is moist, nutrient dense, dense texture typical of almond flour baked goods. Gluten -Free. Please note that you can experiment with the amount of pure stevia extract powder and it will not affect the nutritional information, since it has no calories, carbs, protein, or fat. I also recommend If You Care brand paper muffin liners. Muffins are at their peak the next day.

    Recipe #471857

    inspiration: Borders Cafe's Cherry Mocha. This hot coffee beverage can be adapted in flavoring. The main idea is non-carb whipped cream, cocoa and coffee. But, the cherry/almond flavor inspired by Borders Cafe is my husband's favorite. This recipe is good for Atkins or non-atkins. You use the sweetener of your choice; I recommend either Splenda or Sugar. By using Splenda or other non-nutritive sweetener, the net carbs (adjusted for fiber) is 3g net carb.

    Recipe #85864

    I adapted the Chex Mix classic recipe to contain more nuts and all whole grains (look for "whole grain" as the main ingredient of your cereals). I also use almost double the spices for a bold flavor.

    Recipe #85811

    This is a great dessert for the Atkins induction diet because it is very low in carb... almost none. Also good for Diabetics. It is also easy.

    Recipe #70209

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