Gluten Free Ricotta Marbled Muffins

I have made several kinds of almond flour and coconut flour muffins, but they usually don’t have a very good texture compared to those made with regular flour.  I made these last week and was really impressed with not only the flavor, but the texture!

I based the recipe on this Chocolate Almond Ricotta Cake.  I really liked these and would definitely make them again!

Gluten Free Ricotta Marbled Muffins

1 T butter
1 T cocoa powder
1 & 1/4 C almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3 eggs
1/2 C ricotta
1/2 tsp almond extract
2 T honey

Melt  butter in a medium bowl and add cocoa powder.

In another bowl, mix almond flour, baking powder, baking soda, and salt.

In yet another bowl (I ended up with a lot of dishes making this!), beat eggs with electric mixer until frothy.  Add ricotta, almond extract, and honey, and beat well.  Add in dry ingredients.

Mix half of the batter in with the chocolate.  Layer the chocolate and the almond batters in muffin tin, swirling as desired.    I was lazy so mine were kinda two-toned.  Only fill 3/4 full because unlike most low carb muffins, these actually rose!

Bake at 325 for 20-25 minutes.

Coconut Chocolate Chip Shortbread Cookies

When I’m stressed I bake.  It’s not because I am a stress eater, but baking is therapeutic to me.  Getting to eat it afterwards is just the icing on the cake.  I know this is a strange coping mechanism, but my friends sure appreciate it!  The past few days have been stressful so I was dying to bake last night.  Joy the Baker’s Brown Butter Toasted Coconut Chocolate Chip Cookies looked awesome and I actually had a lot of the ingredients. But I wanted to make something healthy enough that I could eat with my afternoon coffee and not feel guilty about so the base was inspired by Elena’s Pecan Shortbread Cookies.

These turned out really good!  They were crispy, buttery, and chocolatey, just what I wanted.  The coconut flavor wasn’t very strong, so add some extra if you are really into coconut.

Coconut Chocolate Chip Shortbread Cookies

1 and 1/4 C almond flour
1/8 tsp sea salt
1/8 tsp baking soda
1/4 C toasted unsweetened coconut
1/4 C chocolate chips
1/4 C butter
2.5 T honey
1/2 T vanilla

Mix almond flour, sea salt, baking soda, coconut, and chocolate chips.

Dry ingredients mixed

Brown butter on the stove.  Check out Joy’s post if you want details, her explanation is better than any I could give!

Browned Butter

Pour the butter into a small bowl to stop it from cooking and mix in the vanilla and honey.  Let it cool for a minute (so you don’t melt the chocolate chips) and mix it into the dry ingredients.  It should form a crumbly batter.

Finished Batter

Using parchment paper or foil, roll the dough into a large log and freeze for an hour.  Slice and bake for 7-10 minutes at 350.

Finished product!

I thought these cookies tasted better after completely cooling, so with that and the freezing they are not what you want to make if you need instant baking gratification!