Best Hcg Diet P3 Coconut Flour Raspberry Muffins Recipes

HCG Diet (P3) Coconut Flour Pancakes Recipe - (4.2/5) image

Provided by aerin8

Number Of Ingredients 7

2 eggs
2 tablespoons virgin coconut oil or butter, melted
2 tablespoons coconut milk or heavy cream
1 teaspoon splenda
1/4 teaspoon salt
2 tablespoons sifted organic coconut flour
1/4 teaspoon baking powder

Steps:

Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon (I found this to be a bit much - I would use 1/2 tablespoon) of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking.

HCG Diet (P3) Coconut Flour Biscuits Recipe - (4.5/5) image

Provided by aerin8

Number Of Ingredients 6

2 tablespoons (heaping) coconut flour
1 large egg
Pinch salt
1/4 teaspoon baking powder
2 tablespoons water
1 tablespoons milk

Steps:

In a microwave safe bowl, beat the egg and salt then add the water, mix and add the flour and baking powder until well blended and most of the lumps are gone. Let sit a few seconds then add milk. You want it to look like a dough, not a batter. Microwave for 1 minute 45 seconds until it looks dry and it's pulled away from the sides of the bowl. Turn it out of the bowl and slice in half to make 2 equal thickness pieces and place on a rack to cool. You need air to circulate around them so they don't get soggy. approx: 130cals; 10g carbs; 6g fiber

Raspberry Cheesecake Muffins Recipe - (4.2/5) image

Provided by á-8595

Number Of Ingredients 13

2/3 cup cream cheese, softened
1/3 cup butter, softened
1 cup sugar
1 1/2 teaspoon vanilla extract
2 egg whites
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups raspberries (fresh or frozen; can also substitute other berries)
Zest of one lemon

Steps:

Preheat the oven to 350°F. Mix the cream cheese and butter together in a large bowl, then beat with a mixer on high speed until well-blended. Add the sugar to the mixing bowl and beat until fluffy; then, add the vanilla, egg whites, and egg and beat well. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Then, gradually add the flour mixture and buttermilk to the cream cheese mixture while beating on low speed. Make sure to start and end with the flour mixture. Gently fold the raspberries and lemon zest into the cream cheese mixture. Place 24 cup liners in muffin cups, then spoon the batter evenly into the liners. Bake them for about 25 minutes, and test them with a toothpick in the center to make sure it comes out clean. (If not, let them bake for a few more minutes.) Enjoy!