OMG It's OMM!

(Oh My Goodies It's One Minute Muffin!)

This recipe is so simple and has been around for so long that it's been tweaked twelve ways to Sunday and I have to confess that I do not know who created this recipe first. How I wish I was the person who woke up one day, sat up and exclaimed, "By George I've got it! I will make a one minute muffin that doesn't use any flour at all and all low carbers will enjoy!" I seriously do.

When I got my flax meal (ground flax seeds) sample from FlaxAsia, I knew that the first thing I would make is the OMM. I had always wondered if the hype was worth it. So I made the recipe as is and I was blown away! It was delicious and looked, tasted and FELT just like a real muffin, like it was made with high carb ingredients. The texture is what I really loved.

When I made it again, I tweaked it a little bit to make it sweeter. Here's the original recipe with the italized text my tweaks.

One Minute Muffin
Ingredients
1/4 c flax meal
1 packet Splenda or equivalent sweetener *I used 3 packets because I wanted it to be a sweet muffin
1/2 t baking powder
1 t cinnamon *I added more, didn't measure though
1 beaten egg
1 T butter

Directions
1. Mix dry ingredients well. Add wet ingredients and mix everything well.
2. Pour into a microwave-friendly container. I just bought these cute shaped silicon muffin cups and I was able to make two "muffins" with just this recipe. Some people would use a square or circle-shaped container.
3. Microwave on high for a minute. Pop the muffin out of the container, don't worry it is quite sturdy and will not crumble.
4. Enjoy. I mixed cream cheese, Splenda and a little butter and put that on top. You can also just slather butter on top or plain cream cheese or sugar free jam (if you use SF jam it won't be Induction-friendly anymore).

Ready for some food porn?


Naked muffins... they taste just as good but why pass up an excuse for frosting?


Cute muffins


Look at that texture! It's very bready and sturdy and chewy!

LC Peanut Butter and Jelly Bars

Ever since I saw an episode of Barefoot Contessa in which Ina Garten makes these luscious looking peanut butter and jelly bars, I've been wanting to give it a try. However, the price for jellies here in the Philippines is ludicrous! And since I didn't grow up on PB&J sandwiches, I didn't really know what jelly flavor goes well with peanut butter.

I remember asking my husband this question and he suggested grape jelly. He said it makes the best peanut butter and jelly sandwich. We were able to find Smucker's concord grape jelly but I still wasn't able to make the recipe. Then I decided to go low carb. It seemed as if all hope was lost.

Until my awesome mother-in-law sent sugar free Smucker's concord grape jelly (in addition to all sorts of low carb goodies) and I just knew I had to try to convert this recipe to low carb.

Using the cookie recipe I made a few weeks before, I managed to recreate my own low carb PB&J bars. Hubby prefers jelly to be spread on top of the cookie after baking but I find that the jelly when baked with the cookie made it chewier. So it's up to you, really, however you prefer it. I didn't make the cookie batter too sweet because I expected the jelly to make up for it. For me the sweetness was just right.



Low Carb Peanut Butter and Jelly Bars

Ingredients
2 cups peanuts, finely ground (you can roast this beforehand but I used raw)
2 eggs
1/4 cup unsweetened peanut butter
3/4 cup Splenda, granulated or whatever sweetener you prefer
1 tsp baking powder
1 tsp salt
1/4 cup sugar free jelly

1. Mix the first six ingredients until well blended. Grease pan with butter. I used an 8"x8" pan.
2. Pour the cookie dough into the pan and press it down until evenly distributed.
3. Stir the jelly until spreadable and no longer gelatinous. Pour on top of peanut dough and spread evenly.
4. Bake at 350 degrees until the jelly bubbles up and the sides pull away. I would suggest baking it longer than that as the sides with its crispiness were my favorites. If you prefer chewier cookies, you can take it out as soon as the sides are brown.
5. Let cool and slice into squares. I sliced this into 16 squares but you can definitely make it smaller if you want.

"I-Can't-Believe-This-Isn't-Cheating" Cream Cheese Balls

You might think I'm exagerrating but I'm not. Whenever one of these cream cheese balls touch my lips, my brain sends out an alarm: CHEATING! CHEATING! CHEATING! But I, of course, know that the nerve endings in my brain are just spazzing out from the deliciousness that my tongue is experiencing.

I first met these balls whilst reading a thread on LCF about what to do with 18 blocks of cream cheese. Since my hubby hoardes Philly cream cheese blocks like it's going out of style (but seriously, we don't find them so easily in our neck of the woods so hoarding is a great idea, moreso because of this recipe). “didi” posted,“Keto Balls! They can live in the freezer.” Followed by the link to the recipe.

Now... Keto balls sounded... vile, like something you'd find living in the socks you wore to the gym once and forgot to throw into the washer because it managed to crawl BY ITSELF under the bed only to be found when you were looking for your flip flops. It sounded nasty and gross. But since I like living on the edge, I clicked the link. And boy was I happy to be the adventurous clicker that I am. Because this recipe is anything but vile or nasty or gross. It is divine and easy and oh-so-good you'd forget, your brain will actually forget, that it's LEGAL.

You may find the original recipe here. The one below is a double batch and with a minor tweak.


See the lovely flecks of green from the pistachios?

Ingredients

Cream cheese, 2 (8 oz) blocks
Unsalted butter, 2 sticks or 1 cup
Splenda, 1 cup
Nuts of your choice (I used ½ cup of pistachios)

1.Make sure the cream cheese and butter are at room temperature. This will make it easier to mix. With an electric mixer, blend the cream cheese and butter well. Add the Splenda and mix some more.
2.For the nuts, I chose to incorporate them into the mixture rather than cover the balls. I only had ½ cup of pistachios that I crumbled and crushed into smaller bits, not powdery though. I gently folded the nuts into the mixture.
3.Refrigerate for at least an hour.
4.Scoop the mixture onto a cookie sheet lined with cling wrap or parchment paper. I used my small ice cream scooper which can hold 1 tablespoon + 1 teaspoon. Then I stuck toothpicks into the little balls before putting the cookie sheet into the freezer. You can certainly roll after scooping, but I didn't want to deal with the mess. I made about 30 balls with this batch.
5.After freezing, transfer the cream cheese balls into a covered container and keep in the freezer.

Just a couple of notes: I have recently gotten sensitive to sweeteners and the 1 cup of Splenda used here is too sweet for me. Next time I will use less Splenda, maybe start with half a cup and take it from there. Second, make sure you use UNsalted butter so that the flavor of the cream cheese remains the star of the show. Third, with the nuts this is obviously NOT for Induction but you can just omit the nuts and I bet it will still taste good and you'd feel like you're cheating. Lastly, didi is right. These will live in the freezer... but not for too long. I have to constantly remind myself that I can only have one ball a day. So thanks to didi for linking this and to MandyM for posting the recipe on LCF.