Making the best of these chilly days and using up some pumpkin puree, we’re able to get a decent boost of potassium with these guys (Pumpkin is a pretty awesome source of potassium). This was another pass at trying amp up the muffin mix I’ve been working on while working in some veggies. The pumpkin does add a lot of moisture so watch out for that. We had a difficult time trying to pull them out of their cups while they were still warm. They were pretty easy to peel out after putting them in the fridge overnight. They still taste amazing, but chilling them defeats the purpose of baking for the cold weather!
Oh, some other things to consider – maybe a tad less stevia, another pinch of salt, and might try adding some baking soda for a little more lift.
LCHF Omega Pumpkin Bites
Keeping the carbs low, keeps the insulin low. Keeping the insulin low helps your body burn more fat. Keeping the fat low, optimizes you. These fall-time favorites use almond and coconut flour, milled flax, organic egg yolks, heavy cream, and high-quality mayo to keep the good fats high and sugars low.
Ingredients
- 4 tbsp Organic Coconut Flour
- 1 tbsp Organic Almond Flour
- 2 tbsp Organic Milled Flax
- 1 tbsp Sunwarrior Plant Protein
- 3 pinches Pink Himalayan Sea Salt
- 3/4 tsp Organic Stevia
- 1 tsp Baking Powder
- 4 pinches Pumpkin Spice
- 5 tbsp Organic Pumpkin Puree
- 2 Organic Egg Yolks
- 1 tbsp Mayonaise
- 1 tbsp Heavy Cream
- Filter water as needed
Instructions
Prep
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Preheat Oven to 350° (325° for convection, preferred)
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Grease a muffin pan with your favorite oil or put paper cups in the pan.
Method
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Mix dry ingredients in bowl. Be sure to break down the flour so there are no clumps.
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Mix wet ingredients in bowl.
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Add wet ingredient to dry and mix well. It will be fairly dry. This is okay. Slowly add water until the consistency is a bit more workable, but not too much. I have found that the outcome is much better if the mix is like a play-dough. If it’s too wet, the final cakes will be kinda mushy.
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Put batter in the cup to just about the lip of the cupcake cup.
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Put in the oven for a good 25-35 minutes. It takes awhile because the pumpkin does bring a lot of moisture to the equation. Feel free to play with oven temps and cooking times.