Peanut Butter Marble Cake

Peanut Butter Marble Cake

by Carolyn Ketchum

http://asweetlife.org/recipes/peanut-butter-marble-bundt-cake/

Ingredients:

2 1/2 cups almond flour

1/3 cup coconut flour

1/3 cup whey protein powder

1 tbsp baking powder

1/2 tsp salt

3/4 cup peanut butter

1/2 cup butter, softened

Granulated sweetener equivalent to 3/4 cup sugar

3 large eggs

1 tsp vanilla extract

1 cup unsweetened almond milk, divided

1/3 cup cocoa powder

Preparation:

Preheat oven to 325F and grease a 9-inch bundt pan well.

In a large bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.

In another large bowl, beat peanut butter and butter together until smooth. Beat in sweetener, eggs, and vanilla extract.

Beat in half of the almond flour mixture and then 3/4 cup of the almond milk. Beat in remaining almond flour mixture until well combined.

Scoop out approximately half the batter to a separate bowl. Stir in cocoa powder and remaining almond milk into one half until well combined (if your chocolate batter is really thick, add additional almond milk, 1 tbsp at a time, until it is spreadable).

Dot alternating large spoonfuls of peanut butter batter and chocolate batter into prepared bundt pan. Swirl with a knife and then smooth the top.

Bake 45 to 50 minutes, until set and edges are golden brown. Remove and let cool 15 minutes, then flip out onto a serving plate to cool completely.

Serves: 16

Nutrition Info: Food energy: 263kcal
Total fat: 21.52g
Calories from fat: 193
Cholesterol: 51mg
Carbohydrate: 9.39g
Total dietary fiber: 4.04g
Protein: 9.84g

Corn Dog Nuggets

Corn Dog Nuggets

by Caroylyn Ketchum

Ingredients:

2/3 cup coconut flour

Sweetener of choice equivalent to 2 tbsp sugar

1 1/2 tsp baking powder

1/4 tsp salt

5 large eggs

5 tbsp butter, melted

3/4 cup almond milk (or use half water, half cream for a nut-free version)

1/4 tsp vanilla

1 1/2 cups shredded cheddar cheese, divided

5 hot dogs, each cut into 6 even pieces

Preparation:

Preheat oven to 325F and grease a non-stick mini muffin pan very well. If you do not have a good non-stick pan, you may want to consider paper liners.

In a large bowl, combine coconut flour, sweetener, baking powder, and salt, breaking up any clumps with the back of a fork. Stir in eggs, butter, milk, and vanilla extract until well combined. Stir in 3/4 cup of the shredded cheese.

Fill each mini muffin cavity about two thirds full of batter (you may end up with a little too much batter and will need to do another round). Press one piece of hot dog into the center of each. Sprinkle the tops with remaining cheese.

Bake 15 to 20 minutes, or until cheese is melted and muffins are firm to the touch. Remove and let cool 15 minutes, then gently run a knife around the edges of each and remove them from the pan.

Corn Dog Nuggets

Serves: Makes 24 to 30 nuggets. Serves 8 to 10 (about 3 nuggets per serving)

Nutrition Info: For 8 servings:

Food energy: 260kcal, Total fat: 17.80g, Calories from fat: 160, Cholesterol: 166mg, Carbohydrate: 7.53g, Total dietary fiber: 3.43g, Protein: 14.64g