Grit By Name and By Nature

Archives for September 2019

Peanut Butter Cinnamon Rolls (paleo, keto, grain-free, gluten-free, sugar-free, high-protein)

by

You know when you just take everything you’re craving and slam it all together into one amazing, delicious, hits-every-spot kind of recipe? Enter these paleo, keto, and grain-free Peanut Butter Cinnamon Rolls.

I’ve been having a lot of fun recently with bulk foods. Obviously, they’re cheaper #holla but also, I’ve just been getting SO FED UP with the amount of waste associated with food products. When I think about the number of plastic protein tubs I’ve gone through… *shudder* NO MORE, FRIENDS.

The protein I used for these cinnamon rolls is a raw pea protein from @solryza and LET ME TELL YOU, baking without all those weird additional ingredients in my protein (what exactly are “Natural Flavors”??) was a complete game changer.

Each roll has 25 g of protein, 16 g healthy fat, and only 5 (?!) g carbs and can be customized to suit any level of sweet tooth. Let’s dive in, shall we?

Peanut Butter Cinnamon Roll

Paleo, keto, grain-free, gluten-free, sugar-free
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Snack
Cuisine American

Ingredients
  

  • 50 grams pea protein
  • 1 tsp instant coffee (plus additional for topping)
  • 1 tsp baking soda
  • 1 tbsp cinnamon (plus additional for topping)
  • 1/2 tsp xantham gum
  • 2-4 tbsp sweetener of choice
  • 4 eggs
  • 1/2 cup peanut butter
  • 1 tsp Frontier Co-op Maple Flavoring (can sub vanilla extract)

Instructions
 

  • Preheat your oven to 350F and grease your pan (I used 4-inch cake pans here but muffin tins work great too! Just bake for 10-15 minutes instead of 20)
  • Combine your dry ingredients in a small bowl.
  • Combine your wet ingredients in a medium sized bowl. Whip until bubbles begin to form. Add your dry ingredients and continue to mix until thoroughly combined.
  • Fill pan 3/4 full with batter. Use your finger to "swirl" the top of the batter to give it the "roll" appearance. Sprinkle cinnamon, sweetener, and instant coffee on top, and bake for 20 minutes (10-15 if using muffin tins).
  • **Option to top with melted coconut butter when cooled.
Keyword cinnamon, cinnamon roll, coffee cake, gluten-free, grain-free, keto, paleo, peanut butter

DOUBLE DARK CHOCOLATE MUFFINS (Keto, paleo, grain-free, gluten-free, sugar-free)

by

Okay friends, I’m not going to lie to you here, I’m really kicking this Wyoming kitchen off with a serious BANGER of a recipe.

I’m going to be honest with you about another thing: I had my apprehensions about moving to Wyoming.

I LOVED MY EL LAY (err… Long Beach…) HOME OKAY? And Wyoming? Well its just a… tad… different. Far less people, far more cows. Far less kombucha, far more guns.

But these muffins? They are a flippin sign if I ever did receive one. I simply could not WAIT to dive into my new kitchen (*insert Kimmy K crying GIF here*) and I was needing a v heavy dose of chocolate comfort food; thus, was born: the Double Dark Chocolate Muffins.

These muffins are amazing. In fact, they came out SO GOOD that I had to immediately create another batch because (C has no self-control but also)  I needed to know that they were real and not a delish God-given chocolatey fluke.

Alas, they were not. Each muffin has only 3 g of carbs, 7 g of protein, and less than ONE gram of sugar *can we take a moment please* The fluff is REAL, the chocolate is even REALER, and they actually keep you full and keep your energy levels extra extra so you can live that extra life you deserve to live. So lets get into this!

Double Dark Chocolate Muffin

Keto, paleo, gluten-free, grain-free, sugar-free



Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 19 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 205 kcal

Ingredients
  

DRY

  • 1/2 cup almond flour
  • 1/4 cup cacao or cocoa
  • 1 scoop chocolate whey protein (approx 3 tablespoons)
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 1/4 tsp baking soda

WET

  • 1/2 cup pumpkin puree (can sub mashed banana for added sweetness)
  • 1/4 cup coconut oil (liquid)
  • 1/4 cup ghee (melted) (or butter/additional coconut oil)
  • 1/4 cup almond butter
  • 4 eggs
  • 1/4 cup coffee/cold brew/espresso (+/- a few tablespoons)
  • 1 tsp vanilla

Additional

  • chocolate chips for topping (I use Lily's Keto Chocolate Chips)

Instructions
 

  • Preheat oven to 350F and line your muffin tin.
  • Combine all dry ingredients in a medium bowl.
  • Separate egg whites and egg yokes. Combine egg yolks with remaining ingredients.
  • Combine wet ingredients (expect egg whites) and dry ingredients.
  • Whip egg whites to a firm peak and fold into mixture. If your mixture (dry ingredients + wet ingredients expect egg whites) seems too thick to fold in egg whites, add additional coffee one tablespoon at a time until you reach consistency desired (depending on the pumpkin puree, this can be 0-3 tablespoons)
  • Pour muffin batter into muffin tin (~3/4 full) and top with chocolate chips. Bake for 17-20 minutes. Top with additional melted chocolate chips as (your heart) desired.
Keyword cacao, chocolate, chocolate chip, cocoa, cupcake, gluten-free, grain-free, keto, low-sugar, muffin, paleo, sugar-free