Pumpkin Cream Cheese Muffins & Creamy Chicken Soup

When I tell people I strictly limit my carbs, I often get asked, "Well, what do you eat?"
I eat a lot of meat, cheese, and certain vegetables.   But I think depriving yourself of anything makes you want to have it more.  So, I have been exploring more and more recipes that allow me to eat some of the things I crave within what my body uses as fuel (and doesn't store).  I'm often asked to share the recipes, so I will try to add recipes as I make them.
I love soup.   I could eat it everyday.  And that one of the foods I miss regularly.   So, I was happy to discover this recipe for a Creamy Chicken Soup.  Next time I make it I may add a bit more seasoning, but overall it was good.  The muffins are ridiculously good... dangerously good.

Both are Low Carb and Gluten-Free

Creamy Chicken Crockpot Soup

Net 8 Carbs Per Serving, Makes 4 Servings

Ingredients

• 3 chicken breasts, cooked and shredded
• 1 onion (diced)
• 2 stalks celery (diced)
• 2 carrots (sliced)
• 8 oz. sliced mushrooms
• 2 cloves garlic (chopped)
• 4 cups chicken broth
• 1 tsp thyme
• 1 tsp parsley
• ½ tsp vanilla
• 1 cup heavy cream
• 2 handfuls of spinach leaves

Instructions

1. Add chicken, onion, celery, carrots, mushrooms, garlic, chicken broth, thyme, parsley, and vanilla to the crock pot. Cook on low 8 hours.
2. Thirty minutes before serving, add cream. Stir to combine and continue cooking until soup is heated through.
3. Right before serving, stir in two big handfuls of spinach leaves.

Pumpkin Cream Cheese Muffins

Net  4 Carbs Per Muffin,  Makes 15 Muffins

Ingredients

Pumpkin Muffins:
• 3/4 cup pumpkin puree
• 3 cups almond flour
• 1/3 cup unflavoured whey protein powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 ½ tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 cup butter, softened
• 1/2 cup Swerve Granulated Sweetener (or other erythritol)
• 3 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened almond milk
Candied Walnuts:
• 1/2 tbsp butter
• 1/4 cup finely chopped walnuts
• 1 tbsp Swerve Granulated Sweetener (or other erythritol)
• 1/4 tsp cinnamon
Cream Cheese Filling:
• 8 oz cream cheese, softened
• 1/4 cup Swerve powdered Sweetener (or other powdered erythritol)
• 2 tbsp cream
• 1/2 tsp vanilla

Instructions

1. On a plate lined with two layers of paper towel, spread out pumpkin puree and blot with another layer or two of paper towels. Let sit while making walnuts and cream cheese filling.
2. For the candied walnuts, melt butter in small skillet over medium heat. Add walnuts and toss to coat. Add sweetener and cinnamon and toss to coat. Remove from heat and set aside.
3. For the cream cheese filling, beat cream cheese with powdered sweetener, cream and vanilla extract until smooth. Set aside.
4. For the muffins, preheat oven to 325F and line 15 muffin tins with paper liners.
5. In a medium bowl, whisk together the almond flour, protein powder, baking powder, baking soda, salt and spices.
6. In a large bowl, beat butter with sweetener until well combined. Beat in pumpkin puree, eggs and vanilla extract.
7. Beat in almond flour mixture in two additions, alternating with almond milk.
8. Drop a spoonful of batter into the bottom of prepared muffin tins to fill 2/3 of way and use a spoon to make a well in the center. Drop a tablespoon of cream cheese filling into the well, then top with more batter to fill muffin tins about 3/4 full.
9. Sprinkle each muffin with some candied walnuts.
10. Bake 23 to 25 minutes, or until tops are set and edges are just browned. Let cool in pan 15 minutes before transferring to a wire rack to cool completely.