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These Peanut Butter Cookies are easy to make, delicious and filled with good-for-you ingredients. I've modified my no-flour peanut butter cookies by adding in sunflower seed flour and few other ingredients. You may ask why? The main reason is to add more vitamins, minerals, and protein. Sunflower seed flour is loaded with Vitamin E, Magnesium, Zinc, and Selenium just to name a few. These vitamins and minerals are great for immune system and the extra protein makes each cookie a rich and satisfying treat. These nutrient-rich cookies are great for a midday snack or even breakfast to boost your energy, plus they are delicious, keto/low carb/gluten-free friendly.


Sunflower Seed Flour (SunFlour) Peanut Butter Cookies


Ingredients:

1 cup natural salted peanut butter, creamy or chunky (I used Skippy Super Chunk)

6 tablespoons Swerve, confectioners style

1/4 cup @think.eat.live SunFlour (sunflower seed flour)*

2 tablespoons coconut flour

1/2 teaspoon vanilla

1 large egg

2 tablespoons sugar-free chocolate chips (optional)


*Note: Almond flour can be substituted for the sunflower seed flour.


Directions:

1. In a mix bowl, combine peanut butter and confectioners style Swerve until creamy. Add in the egg, vanilla, Sunflour and coconut flour. Stir together until well-mixed. The dough will be thick and dense.

2. Preheat the oven to 350 F and prepare a baking sheet with parchment paper.

3. Use a 1 1/2 inch cookie scoop to make 12 evenly size balls and place them on the prepared baking sheet. Flatten each ball slightly by pressing down with a fork. Optional: top the cookies with chocolate chips

4. Bake at 350 F for 10-12 minutes or until golden brown. Do not over bake.

5. The cookies will be soft to the touch when they come out of the oven. Let cool on the baking sheet before serving.


Note: As the cookies rest they will be come harder (not dry),

Nutritional Information: Serving: 1 Cookie | Calories: 141kcal | Carbohydrates:6.5g | Protein: 4.6g | Fat: 11.2g |Fiber: 2g | NET CARBS: 4.5g

Updated: Mar 17

Have you ever had Halal Cart-Style Chicken? If so .. you all know there's nothing like it (the Halal Guys have some kind of magic that nobody knows about), if you haven't had it - I'm so sorry because you are totally missing out. My first time experiencing this deliciousness was in Gettysburg while visiting my daughter. The New York Halal Gyro guys (@nyhalalgyro) park their truck right on Gettysburg College campus! Oh so lucky those students! While visiting we ordered the halal cart chicken. It was served with a fragrant rice, chopped lettuce and the most unbelievable pita bread. Then they squirt this (to die for) white sauce and spicy red sauce on top. Oh man, it's a flavor profile that can't be replicated. But I tried my best at making a low carb/keto friendly version by making a low carb / keto pita bread, a turmeric flavored cauliflower rice, and a white sauce. It's not quite Halal Guys but it was very good! The chicken was juicy and full of flavor, the white sauce was good (not like theirs - that's the magic right there that I don't know about), and the cauliflower rice .. well it's cauliflower rice (not the same as rice, but heck it was good)!

Halal Cart-Style Chicken | Keto | Low Carb

Halal Cart-Style Chicken | Keto | Low Carb

Low Carb Keto Pita Bread

Halal Cart-Style Chicken | Keto | Low Carb


Halal Cart-Style Chicken | Keto | Low Carb

Low Carb / Keto Pita Bread This recipe is from @my_keto_journal Makes 1 serving: 1.5g net carbs Ingredients: 10g vital wheat gluten 15g wheat protein isolate 8000 2g oat fiber 1/4 teaspoon yeast 2 pinches salt 1/2 Tablespoon sour cream, full fat 2 1/2 to 3 Tablespoons water Directions: 1. In a small bowl, mix together the dry ingredients: vital wheat gluten, isolate 8000, oat fibers, yeast, and salt. 2. Place the water and sour cream in a separate bowl. Put in the microwave for 10 to 15 seconds. It should be warm to the touch (not too hot). Mix well. 3. Add the water and sour cream mixture to the dry ingredients, 4. Mix well. The dough will be sticky. 5. Sprinkle the counter with a bit of oat fiber. Knead the dough until the dough becomes smooth. 6. Place the dough in a floured bowl and cover. (Note: use oat fiber as your 'flour'). 7. Let rise in a warm place for about 30 minutes or until the dough doubles in size. 8. Roll dough out into a 6 inch circle. 9. Place the dough onto a baking sheet. Bake at 400 degrees for about 6 minutes. For details and tutorial, please refer to @my_ket_journal on Instagram. She has full details in her highlights under "gyro pita bread". Halal Chicken:

(inspired by Mr. FlavorSavor)

Ingredients: 2 lbs boneless, skinless chicken thighs, trimmed of excess fat

1 Tablespoon olive oil

1 Tablespoon lemon juice

1 Tablespoon fresh minced garlic

1/2 teaspoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon fresh cracked black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon ground coriander seed powder

2 teaspoons Adobo seasoning (without pepper)


Directions:

1. Remove all visible fat from the chicken. Rinse and pat dry. Set aside.

2. In a small bowl, combine the olive oil, lemon juice, garlic, oregano, coriander powder, cayenne, Adobo seasoning, salt and pepper.

3. Place the chicken in a large bowl and add the marinade to the chicken. Stir with a wooden spoon and coat the chicken well with the marinade. Cover and place in the refrigerator for at least 1 hour, up to 4 hours (or overnight).


White Sauce:

1 cup mayonnaise

1/2 cup plain Greek yogurt, full fat

1 Tablespoon water

1 teaspoon fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon fresh cracked black pepper

1 teaspoon dried parsley

2 teaspoons sweetener (Swerve or Allulose)


Directions:

1. In a small bowl, combine the mayonnaise, Greek yogurt, water, vinegar, lemon juice, sweetener, parsley, salt and black pepper. Whisk to combine. Season to taste with salt. Store in the refrigerator.


Note: It's best to make this sauce a few hours ahead (or the night before) so it has time for the flavors to meld.


Turmeric Cauliflower Rice:

1 to 2 Tablespoon butter

1 1/2 cups fresh cauliflower rice

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1/2 teaspoon cumin

pinch salt


Directions:

1. Melt butter in a non-stick pan over medium heat.

2. Add riced cauliflower, turmeric,paprika, cumin, and salt to the pan.

3. Cook for around 5-8 minutes, until cauliflower is slightly soft but not mushy. Season with more salt (optional).

Nutritional Information Coming:

Updated: Feb 27

Bake up a batch of these Almond Joy SunFlour Muffins! These muffins are made with sunflower seed flour, and they are filled with protein making a perfect breakfast that will keep you satisfied all morning. You’ll love the rich chocolate, coconut, and crunchy almonds! They are fudgy yet light and fluffy. These muffins melt in your mouth and are delicious! Sunflower seed flour is new to me, and I've been experimenting with a few favorite recipes of mine that normally use almond flour. I am finding that this SunFlour is a perfect substitution for any baked good made with almond flour. It is basically a 1:1 ratio so try using sunflower seed flour in place of your almond flour. Sunflower seed flour is a natural plant based protein that is low in carbohydrates making it keto/low carb/gluten-free friendly. It is a great alternative to those wanting to bake with a low carbohydrate flour or a nut-free flour. Obviously these muffins are not completely nut free since almonds are in folded into the muffins. But you could make these muffins without almonds and they would be just as delicious!

Almond Joy Sunflour Muffins | Keto | Low Carb | Gluten-Free
Almond Joy Sunflour Muffins | Keto | Low Carb | Gluten-Free
Almond Joy Sunflour Muffins | Keto | Low Carb | Gluten-Free

Almond Joy Sunflour Muffins | Keto | Low Carb | Gluten-Free

Makes 6 Muffins


Ingredients:

1 cup Think.Eat.Live SunFlour (sunflower seed flour)

6 Tablespoons unsweetened dark cocoa powder

4 Tablespoons sweetener, such as Swerve or Allulose

2 scoops Ancient Nutrition Collagen Protein

1 teaspoons baking powder

1/4 teaspoon salt

3 Tablespoons melted coconut oil

2 large eggs

1/2 tablespoon vanilla

1/4 cup warm water

1/4 cup sugar-free chocolate chips or chopped dark chocolate (I used Lily's Almond Dark Chocolate - chopped)

1/4 cup chopped lightly salted (or no salt) whole almonds

2 Tablespoons unsweetened coconut flakes (and extra for topping)


Directions:

1. Preheat your oven to 350 degrees.

2. Line a 6 muffin cups with liners.

3. In a large mixing bowl, add the eggs, vanilla, and coconut oil. Mix well with a whisk or hand mixer. Set aside.

4. In a separate mixing bowl, add and whisk together the SunFlour, cocoa powder, sweetener, collagen, baking powder, and salt. Add the warm water and mix well. The mixture will be sticky and dry.

5. Add the dry ingredients to the wet mixture and mix well until no lumps.

6. Fold in chocolate chips/chunks, almonds, and unsweetened coconut flakes.

7. Divide the batter between the lined muffin cups, filling them nearly to the top.

8. Top with a more coconut flakes and a piece of chopped almonds.

9. Bake for 16-17 minutes for fudgy muffins. Bake 18-20 minutes for a firmer muffin (I prefer fudgy!).

10. Let cool for 5 minutes (if you can wait) before removing from the muffin pan.


Enjoy!!

Nutritional Information (1 muffin):

291.5 Cal 23.5g fat 4.36g net carbs 13.7g protein