It takes less time to make these donuts than it does to drive to your local donut shop, and you’re rewarded with a yummy treat made from simple, pure ingredients. Almond flour, eggs, butter and heavy cream, plus the sweetener of your choice, are the main (and pretty much only) ingredients in these Primal and keto cake donuts.
These keto donuts have a light, springy, cake-like texture. They can be eaten plain, or drizzled with dark chocolate for a really delicious treat. Admittedly, they don’t taste like the sticky-sweet glazed donut at your local donut shop. Expect these donuts to be lighter, less sweet and to not inflict any sort of sugar crash after the last bite.
Read MoreIf you joined us when the good folks at Pique Tea dropped by to share Saturday’s luscious (and I don’t use that word very often) Keto Earl Grey Collagen Fat Bomb recipe, I think you’ll appreciate this goodie. With all the benefits of Primal Kitchen® Collagen Fuel™ and the antioxidant power of Pique Tea’s Tea Crystals, this is a great choice to add to your keto routine—any time of day.
Read MoreOur green smoothie is refreshing, easy to make and the perfect midweek recipe that will have you feeling reenergized and refueled.
Fresh basil gives this refreshingly tart and tropical smoothie just a hint of herbal flavor. Plus, it’s boosted by Primal Kitchen® Collagen Peptides, which support healthy hair, skin and nails and connective tissue.
Read MorePeanut butter and jelly: it’s doesn’t get much more quintessential kid-friendly than that. Most of us didn’t exactly grow up Primal, and while these days we make better choices for our health, there’s something about the tastes of our childhood memories that will always appeal. So, what if you could have those memories and eat them too—sans guilt? Our Primal Kitchen® team whipped up this healthy, low-carb smoothie inspired by bestselling author and celebrity health coach, Kelly LeVeque, and it’s been a hit here (and at home with the kids). Let us know what you think.
Read MoreIf a spice jar of turmeric has been sitting unused in your spice rack, here’s an idea: add a dash to scrambled eggs. It’s an easy way to add turmeric to your diet. If you want a double hit of turmeric, keep a nub of fresh turmeric root in the fridge, and grate a little over eggs once they’re cooked.
First, heat a tablespoon of fat in a small saucepan. Butter, ghee, and coconut oil are all great choices with turmeric, but if you haven’t tried red palm oil with scrambled eggs, give it a try. The heavy texture of red palm oil thickens the scramble, so it’s almost like eating an omelet. Plus, there’s something about the flavor of red palm oil that’s really great with eggs.
Read MoreMuffins might seem like a decadent treat, especially if you’re eating gluten-free or Paleo, but these keto-friendly blueberry muffins pack vitamins and minerals that make for a nutritious snack. Plus, they taste great, with a tart blueberry tang and a gentle sweetness, courtesy of balanced amounts of almond extract and monkfruit.
While fresh blueberries are suggested, you can easily substitute high-quality frozen blueberries or replace them with another berry of your choice. Frozen fruits typically have the same or similar antioxidant properties as their fresh counterparts, and some studies have actually found higher amounts of phytochemicals in frozen blueberries.
Whether you choose to go fresh or frozen, these are some of the best blueberry muffins to make from scratch. With simple ingredients like almond flour, ground flaxseed and almond milk, this low-carb muffin recipe can be easily customized to your tastes. Add a dash of cinnamon for warmth, pure vanilla bean extract for sweetness, or even swap the petite berries for jumbo blues.
How to make keto blueberry muffins
Before gathering your ingredients be sure to preheat your oven to 350 degrees Fahrenheit. Then in a small bowl, combine the milk and lemon juice. Set aside for 5 minutes. In a bowl, whisk together the oil, sweetener, eggs and vanilla extract. Mix in the almond flour, flaxseed, baking powder and salt. Fold in the curdled milk and let the batter rest for a couple of minutes.
Line muffin tins with 8 paper or silicone liners and fold about half of the blueberries into the batter. Scoop the batter into the muffin liners so they each have an equal amount of batter. Top with the remaining blueberries.
Place the muffins into the oven on the middle shelf for about 25 minutes, or until the tops of the muffins are slightly browned and the muffin is firm. Allow the muffins to fully cool before serving.
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