Blueberry Muffin Jubilee and savory bean blacks Loaf

Note: A blueberry muffin has 4.8 grams of carbohydrates.

Ingredients:

12 ounces of cream cheese, soft

5 eggs

15 packets Splenda sugar substitute

2 cloves Teasps

1 ½ cups whole almond meal

1 cup unprocessed wheat Sound

1 teaspoon baking powder tea

September 1 cup (or fresh) frozen blueberries

2 Teasps grated lemon rind

Preheat oven to 325 ° C. A little 'oil 12 muffin pan (heavy-gauge metal is best). Can alsoConcern the use muffin.

Put the cream cheese and two eggs in a bowl of electric mixer. Beat mixture with a flat stick until smooth. Add the remaining eggs, one at a time, immediately after each. At low speed, add the other ingredients except the blueberries and lemon zest. If the mixture is well blended, stir in cranberries and lemon zest.

Fill forms next to the muffin top. (The muffins will rise only slightly.) Muffins Bake for about 20 to 25 minutes oruntil golden brown. These muffins freeze well. Thaw at room temperature.

Savory Black Soybean Loaf

Note: This tasty bread is easy to do and is free of gluten. It is better to bake bread in mini pans (3x6 inches or similar). Use three pots for this recipe. Blacks are soybeans low in carbohydrates and high in fiber and protein. You can lock this bread, too. Bread earned 11.7 grams of carbohydrates.
Serve a slice. Carbohydrates per serving, 1.2 grams of carbohydrates.

Ingredients:

8Ounces cream cheese, soft

5 eggs

1 cup rinsed, lightly crushed organic soybeans blacks, drained

¼ cup of powdered whey protein

½ cup soy protein powder

1 teaspoon baking powder tea

Salt

1 cup almond flour ¼ all

Preheat oven to 300 ° F or 325 º F. Light butter three mini loaf pans (do not use non-stick pans Heavy Gauge). Suitable for cleaning and removal easy, cut the wax paper on the bottom of the pot and lethanging over the edge one or two inches.

Put the cream cheese and two eggs in a bowl of electric mixer and beat with a bowl of bat stir until smooth. Add the remaining eggs, one at a time, cons after each addition. Add the other ingredients and mix at low speed or by hand.

Spoon batter into pans and bread for about 30 to 40 minutes or until done. Cool before cutting. Store in refrigerator (will keep about 3 or 4 days). Freeze bread that is notwould use soon.

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