The other day my mom had some friends over and I am always on baking duty. I feel proud to say that they always look forward for my “crazy” ideas.Picky eaters are the best judges! My moms friends are mine! today I sneaked some zucchini in this recipe... and pili nuts.
Did I get asked for the recipe?
YEP! And here it is for you too!Some people are not used to having veggies, or trying new ingredients on their baked goods! And even try to sneak some veggies! I love making this healthier recipes to prove that you can eat healthy and still enjoy all the flavor, it's not boring or bland at all! You just have to choose the right ingredients!
Well, this recipe is definitely a crowd pleaser, perfect to bring to your next friend gathering for that coffee chat or tea time. Sounds like a plan I would defitenely would be happy to join.
Some of the basic ingredients in this recipe includes:
As you can see all of the ingredients are some of those you already have inside your pantry. Keto and paleo baking essentials, and of course including Lakanto Monk fruit, my sweetener of choice, use code PURELYHL for discount.
They are super easy to make and loaded with nutrients:
Simply perfect for any lifestyle! And a great way to make your kids get some fiber and veggies in. Every serving has 5.5g of fiber, well, the full nutritional information is below this recipe!
Try more recipes here
- Ricotta Cheese Peachy Bars
- Blueberry Chocolate Ricotta Pies
- Cereal Cheesecake Popsicles
- Tahini Chocolate Tarts
Almond Pili Nut Muffins
By María Fernanda López
INGREDIENTS (Makes 7 muffins)
1/2 cup of raw pili nuts
1/2 cup of creamy almond butter
1/4 cup of almond milk
1/2 cup of coconut flour
1 tsp of almond extract
1 medium zucchini shredded
1/3 cup of monk fruit granulated
1 tsp of baking powder
Preheat the oven at 325F.
Pulse the pili nuts in a food processor for 30 seconds, add the almond butter, eggs, monk fruit, coconut flour, baking powder and almond extract.
Pulse again until you get a even consistency. Add the milk and pulse again.
In a separate bowl pour the mix and mix the zucchini. Pour the mix in muffin molds.
Bake for 25 minutes.
Nutritional Information (per serving 246 kcal)
Net Carbs: 4.7g
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