Make these ahead for a grab-and-go breakfast for the week. These are two-bite muffins with a dense and gooey texture. They're delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite. Not only are these cheesy biscuits gluten-free, they're also made with cauliflower for a low-carb copycat recipe of a favorite.
Cheddar cheese, garlic and chives add mouthwatering flavor to these biscuits that make a great way to start a meal. Serve along with soup or eat as a snack. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan. These gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely.
Plump, juicy berries with a deep-blue hue are best. Shredded zucchini, eggs and cheese combine in this easy recipe for low-carb cheesy breadsticks like you would get from the pizzeria, but healthier! Dip this gluten-free appetizer in marinara or pico de gallo for even more flavor. Squeezing excess moisture from the zucchini prevents the bread from becoming too soggy. If you want to make it extra special, add some dark chocolate chips to the mix.
Late in the summer there's usually an abundance of zucchini and this recipe is one way to use it up. Make a few batches and freeze any extra loaves to have on hand for snacks and quick breakfasts. This gluten-free, low-carb "bread" is light and airy--like a cloud! Use it in place of a burger bun or sandwich bread if you're following a low-carb or keto diet. To get the fluffiest cloud bread, make sure there is no yolk in your egg whites, and whip them in a clean bowl for maximum volume.
These yummy blueberry-lemon doughnuts use a blend of gluten-free flours making them a perfect treat for anyone with gluten intolerance or sensitivity. These low-carb tortillas are delicious on their own as a snack, but you can also wrap them around your favorite tortilla fillings. Be sure to squeeze as much liquid as possible from the zucchini in Step 2, as this will yield crispy tortillas.
They are easy to make, but you do need masa harina, which is available in Latin American markets and large supermarkets. Masa harina is made from corn kernels that are dried, treated with lime and then ground into a fresh dough. The dough is dried and ground into a powder to make masa harina which means "dough flour". I often use pure stevia by the brand Sweetleaf and it does not have fillers and is not a ratio of like truvia for sugar. Thank you!
I have been looking for healthy versions of banana bread forever! I will for sure make these when I go to the store and get those red marked bananas that are on sale for 25 cents and make these! All I have is the Stevia packets, is that okay if I use that instead of the powdered Stevia? No, chia seeds when mixed with water gel and are a great substitute for eggs but not for flax. Might be better to just leave it out.
I made them — they are awesome!!!! I made them with Easter breakfast and everyone loved them. They added local honey to them as well. I am making more of them tomorrow, along with a few other breakfast things from your site and freezing them! Do you think I could 1 cup flour and 1 cup rolled oats instead of 2 cups flour? These look delicious!! Does anyone have an alternitive fruit? Since the main ingredient for these are bananas, I would suggest trying one of my other muffins, like the blueberry linked above of apple oatmeal muffins.
Taking them to office at Ohio State Extension to share!! I have to eat gluten free and just started weight watchers.
I love how you put the points!! This recipe looks fantastic, dying to try it.
However, I am unsure about the applesauce. Can you explain if it is a product, or homemade? Someone said they used something instead of cream cheese? Thank you for providing awesome alternatives!! I think you can keep them in an airtight container on the counter and they will be fine. We never have them more than a day though as they eat these up pretty quick! I even cooked them a bit longer than suggested. Do you know how much of the liquid stevia it would take to replace the powdered stevia? I only have the liquid for now, but would love to make these.
My family is not gluten-free; could another flour all-purpose wheat, white whole wheat, whole wheat pastry flour be substituted? I love this recipe. I am making it for the second time right now. First time I thought maybe I shorted myself. This time I made sure all the amounts were correct. Unfortunately, I still got the same result — 11 muffins. You said that Whole Wheat Pastry Flour would be a good non-gluten-free substitute. Can you tell me why you prefer that over Whole Wheat Flour? Would it be too dry or something? Also, if you are using gluten-free flour, why doesnt the recipe call for xanthium gum or something?
I like whole wheat pastry flour has it has a nice lighter texture than the dense quality of regular whole wheat, just preference you can use what you have on hand. You might find them to be sweet enough for yourself. Can I use this? Do I then leave out anything else — e. Not sure what Baking Soda is. Does it have another name here? You could also use coconut milk.
I made these using all purpose flour as we are not gluten free. They came out with a kind of gluey texture and the banana flavour was weak. Definitely one to make at least a double batch a week. I will be sharing this recipe! Your email address will not be published. By submitting this comment you agree to share your name, email address, website and IP address with Sugar Free Mom. This information will not be used for any purpose other than enabling you to post a comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Sugar-Free Mom is a woman on a mission to reduce and eliminate added, processed sugars in her families lives.
Skip to primary navigation Skip to content Skip to primary sidebar Skip to footer Prep Time 10 minutes. Cook Time 30 minutes.