Blueberry Buttons

Oopsie Cinnamon Bread ​


These little muffins are a great 'on the go snack', or breakfast option. I make a double batch and got 40 total.  They are delicious and came in right at 1 carb / .5 net carbs each. The perfect two bite treat! Single recipe below... 20 servings. 

1. Sift together and mix 1/2 cup almond flour, 1/4 cup coconut flour, 1tsp baking powder, 1/2 tsp xanthan gum, pinch of salt, 1/2 tsp cinnamon and 1/4 cup Swerve Confectioners Sugar. Add to this mixture 2 tbsp of cold butter. Using your hands, work the mixture until the butter is incorporated....it'll be a crumbly mixture. 
2. In a bowl mix together 1 egg, 1/4 cup sugar free almond milk and a big squirt of liquid Stevia. Microwave 1/4 cup blueberries and add to the milk mixture. 
3. Add the blueberry mixture to the crumble mixture and stir until just mixed together. 
4. Using a small cookie scoop drop 20 buttons on parchment paper.                                                              5. Cook in a 350 degree oven for 15 minutes and store in the fridge.  Enjoy!

1.  Mix together 2 cups ground Flaxseed meal, 1 cup Parmesan cheese, 4 eggs, salt, pepper, garlic. 

2.  Roll the mixture out between two parchment papers, evenly.

3.  Score the dough with a knife to make squares and sprinkle with coarse sea salt.

4.  Cook at 350 degrees for 10 minutes. Take them out and flip the whole thing over and cut the squares apart. Cook another 10 minutes and turn off the oven. I let mine sit in the oven while it cooled off for extra crispness! Makes approx 60 crackers and the whole batch is about 20 net carbs. So 3 crackers is one carb. You could have another 20 crackers if you roll the dough thinner. They're very earthy and hearty.....great for dipping!! 

Ground Flax Seed Crackers

My Favorite Recipes...


1.  Start with the basic Oopsie Bread recipe.  Separate three large eggs....whites in a metal bowl and yolks in a plastic bowl. Add to the yolks 3 tbsp of cheese cheese and a big squirt of Stevia. Add to the whites a 1/4 tsp cream of tartar. You'll need a hand mixer and two clean attachments....one for the yolk mixture and one for the whites mixture.

2.  Beat the yolks until it's all incorporated....no chunks of cream cheese. Beat the whites until there are soft peaks like meringue. Gently mix the two mixures into each other until just incorporated. 

3.  Drop spoonfuls onto a pan covered in parchment paper. You can do as many as you like.  

4.   Pipe on a mixture of cream cheese, cinnamon and a little Erythritol and then sprinkle Erythritol lightly on top of each one and slide them into a 300 degree oven, middle rack for 30ish minutes or until golden brown!

4.  Cool on a rack..  Store in a paper bag on the counter for up to 2-3 days or in the fridge if longer. Carbs per serving will depend on how many rounds you make.


Good Lord these are so dang good! We go through them fast as breakfast treats but they're great anytime at 1.5 carbs each. Start off by cooking up some breakfast sausage. Then made a double batch of Fathead dough.                                                                                                                        

1.  Microwave 3.5 cups of grated mozzarella cheese and 4 tbsp of cream cheese. To this mixture add 1.5 cups of almond flour and 2 eggs. With damp hands work this into a ball of dough.                          2.  Place on parchment paper and pat it out into a circle. Place another parchment paper over the dough and work with your palms and fingers to form a rectangle with the dough or you could use a rolling pin. Peel the top parchment paper off and place a new parchment paper in its place. Flip the entire project over so that the rectangle dough is now laying on the new parchment paper (makes it much easier to roll up).                                                                                                                                         3.  Spread the sausage and whatever cheese you'd like over the dough.                                                   4.  Very carefully, roll up the dough to make a long log and stick it in the freezer for about 20 minutes.                                                                                                                                                                   5.  Remove the parchment paper and cut slices (I got 21). If you freeze it longer....an hour maybe, you can get even more.                                                                                                                                                6.  Place the slices on a cookie sheet with parchment paper and cook for 18 minutes at 375 or until their golden brown on top.  Store in the fridge.  Enjoy!

Fathead Sausage Pinwheels