Preheat oven to 350º F. Lightly brush cups of muffin tin with coconut oil. Combine coconut flour, coconut sugar, sea salt and baking powder. Set aside. Beat eggs until frothy in medium size mixing bowl. Add coconut oil, vanilla and honey. Add coconut flour mixture to bowl. Whisk until smooth. Let stand 5 min. ...Continue reading »
Protein Almond Butter Cups For the Almond Buttter Cup: 3/4 Cup Unsalted Almonds 1/4 Cup Gluten-Free Rolled Oats 2/3 Cup Vanilla Protein Powder 3 Tbsp. Natural Almond Butter (just almonds) 2 Tbsp. Extra Virgin Coconut Oil (melted) 2 Tbsp. Raw Honey (should be solid when bought; run outside of container under warm water to slightly soften) 1 Tsp. Almond Extract For the Chocolate Layer: 6 Tbsp. Extra Virgin Coconut Oil 6 Tbsp. Raw Honey 4 Tbsp. Cacao Powder
(makes 2 mini loaves) 1/4c peanut flour 1 scoop #protein powder (I used @PlantFusion cookies n cream) 2T coconut flour 2T grassfed gelatin 1/4c pumpkin 4 egg whites 1/2c almond milk random spices: vanilla, cinnamon & nutmeg mix all ingredients we’ll then split mixture into 2 mini loaf pans and bake at 350 for 30-40 mins! cool, cut & coat with #nutbutter! 1 loaf has approx 250 cals - 35g protein - 20g carbs - 8g fats!