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ELUDEandPERPLEX.tumblr.com

about me..

Name: Whilamina
- Canadian
- 21
- chaotic introvert.

- trying to be a little less procrastinating each and every day...progress is slow







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Missing Him THEME BY: ©YAM16
Made for suburbian
letsgoketo:

My favorite Keto breakfast, courtesy of ‘All Day I Dream About Food’
I make them on Sundays and eat a slice each morning during the week! Heat them for 30 seconds and put some of the cream-cheese icing. Delicious with coffee.
http://alldayidreamaboutfood.com/2011/08/cinnamon-roll-scones-low-carb-and-gluten-free.html
Cinnamon Roll Scones
Scones:2 cups almond flour2 tbsp granulated erythritol2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/4 tsp ground cinnamon1 large egg, lightly beaten1/4 cup coconut oil, melted (butter may be substituted)2 tbsp heavy cream1/2 tsp vanilla extract8 drops stevia extract
Filling/Topping:2 tbsp granulated erythritol1 tbsp Ideal Sweetener Brown* (optional)2 tsp cinnamon
Icing:1 oz cream cheese, softened1 tbsp cream1/2 tbsp butter, softened1 tbsp powdered erythritol1/4 tsp vanilla extract6 drops stevia extract
For the scones, line a baking sheet with parchment paper and preheat oven to 325F. Whisk together almond flour, erythritol, baking powder, baking soda, salt and cinnamon in a large bowl. Add in egg, coconut oil, cream, vanilla extract and stevia extract until dough comes together.
In a small bowl, whisk together filling ingredients. Sprinkle half of filling into dough and mix in, but do not fully incorporate, so that it remains streaky.
Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Sprinkle with remaining topping (NOTE: I recommend doing half of this now, and half when its mid-way done cooking so the ‘sugar’ doesn’t burn). Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet (NOTE: I’ve had better results cutting the slices AFTER cooking instead). Bake 20 to 25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t burn.
Remove from oven, transfer to a wire rack and let cool.
For the icing, beat cream cheese, butter and cream together until smooth. Beat in powdered erythritol, vanilla and stevia extracts until combined. Pipe or spread over cooled scones.
* If you don’t have any brown-sugar style sweetener, just add another tablespoon of granulated erythritol.
Serves 8. Each scone has 7g of carbs and 3g of fiber, so total NET CARBS = 4g.

letsgoketo:

My favorite Keto breakfast, courtesy of ‘All Day I Dream About Food’

I make them on Sundays and eat a slice each morning during the week! Heat them for 30 seconds and put some of the cream-cheese icing. Delicious with coffee.

http://alldayidreamaboutfood.com/2011/08/cinnamon-roll-scones-low-carb-and-gluten-free.html

Cinnamon Roll Scones

Scones:
2 cups almond flour
2 tbsp granulated erythritol
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1 large egg, lightly beaten
1/4 cup coconut oil, melted (butter may be substituted)
2 tbsp heavy cream
1/2 tsp vanilla extract
8 drops stevia extract

Filling/Topping:
2 tbsp granulated erythritol
1 tbsp Ideal Sweetener Brown* (optional)
2 tsp cinnamon

Icing:
1 oz cream cheese, softened
1 tbsp cream
1/2 tbsp butter, softened
1 tbsp powdered erythritol
1/4 tsp vanilla extract
6 drops stevia extract

For the scones, line a baking sheet with parchment paper and preheat oven to 325F. Whisk together almond flour, erythritol, baking powder, baking soda, salt and cinnamon in a large bowl. Add in egg, coconut oil, cream, vanilla extract and stevia extract until dough comes together.

In a small bowl, whisk together filling ingredients. Sprinkle half of filling into dough and mix in, but do not fully incorporate, so that it remains streaky.

Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Sprinkle with remaining topping (NOTE: I recommend doing half of this now, and half when its mid-way done cooking so the ‘sugar’ doesn’t burn). Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet (NOTE: I’ve had better results cutting the slices AFTER cooking instead). Bake 20 to 25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t burn.

Remove from oven, transfer to a wire rack and let cool.

For the icing, beat cream cheese, butter and cream together until smooth. Beat in powdered erythritol, vanilla and stevia extracts until combined. Pipe or spread over cooled scones.

* If you don’t have any brown-sugar style sweetener, just add another tablespoon of granulated erythritol.

Serves 8. Each scone has 7g of carbs and 3g of fiber, so total NET CARBS = 4g.


pizzapriince:

following back everyone until i find a tumblr gf♡

pizzapriince:

following back everyone until i find a tumblr gf♡

(Source: spinals)


homedesigning:

(via Interior Design Close To Nature: Rich Wood Themes And Indoor Vertical Gardens)

encapture:

The motto.

encapture:

The motto.



(Source: ghostlytreats)



(Source: octopussoir-)



quotecompany:

STREPIK TEMPORARY TREE TATTOO - GET IT HERE!

Steps to the CPA Exam

whatishouldhavelearned:

By Contributing Author Gil Adler

(Gil Adler is a Boston university graduate who majored in Management, Accounting & Entrepreneurship. He is the CEO of Crucial Consulting an firm that does Accounting Services & Tax, Operational, Strategic, Management Consulting for Small & Medium Sized Israeli…