3-min. Keto "Soft Bread"

I call this "soft bread" because it is kind of like bread, but very soft. It makes a great base for breakfast or pizza! Just keep in mind that is is a little soft and crumbly and you will need a fork. The best part is that is it almost free of carbs and ready in about 3 minutes! :-)

Ingredients:

3 T. Trim Healthy Mama Baking Blend 

* can be found locally at A Bushel & A Peck in Clayton, or ordered online

1 T. butter, melted in a regular sized bowl

1 egg or flax egg (1T. ground flax & 2 T. water mixed in a separate cup)

1 pinch salt

1/2 t. baking powder

Add all ingredients to the bowl with melted butter. Mix well. Add 1 T. water and mix again. Microwave for 2 min. and let cool slightly before eating. 

I usually make these ahead of time and refrigerate overnight. In the morning, I cut it in half and top with cheddar and bacon, then microwave to warm and melt the cheese. I also use these as a quick and easy pizza base, topping with a little pizza sauce (no sugar added) and cheese. 

These are so yummy and virtually no net carbs! 

Low-Carb Peanut Butter Cups

Ya'll, I love peanut butter cups. They are one of my very favorites and something I missed terribly on this low-carb lifestyle. I HAD to find a way to make a peanut butter cup that would actually taste good and satisfy my craving. These hit the spot!

Ingredients:

3 T. sugar-free peanut butter

2 T. PB Fit or other peanut butter powder

1/4-1/2 t. coconut oil

1 bar Lily's chocolate, broken into pieces (any flavor works here, I use almond milk chocolate)

Line a mini muffin tin with 6 liners. Mix peanut butter and peanut butter powder in small bowl. In a separate bowl, combine coconut oil and chocolate pieces. Melt in microwave (can also use double-boiler), stirring every 30 seconds and being careful not to overcook. 

Once chocolate is completely melted, fill each cupcake liner 1/3-1/2 full with chocolate. Divide peanut butter mixture into 6 equal chunks and place on top of melted chocolate. Drizzle extra chocolate mixture on top. Freeze for 45 minutes, then keep refrigerated or frozen. I usually double this recipe and keep them in the freezer, popping one out when I need something sweet. Enjoy! 

Yes...they are as good as they look!