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What's so unnatural about a diet rich in eggs, cheese, natural and animal fats, meat, veggies, fruit, and soy based baked goods.

Nothing unnatural about that at all!

Well, except for the soy-based stuff. That's just nasty tasting. Soy flour is Satan's flour, I always say.

Try using nut flours instead - baked goods come out a lot tastier. Here's one of my recipes for a basic coffee cake (or muffins):

MYRA'S BASIC COFFEE CAKE/MUFFINS

2 cups almond flour
2 teaspoons baking powder
3/4 butter, melted
1 cup of Splenda
5 eggs
1 teaspoon vanilla
1 teaspoon flavored extract of your choice (orange, lemon, etc.)

Preheat oven to 350 degrees. Grease an 8x8 baking pan. For muffins, grease a 12-muffin pan.

Combine baking powder and almond flour, mixing well; set aside. Mix together the butter and splenda, and let cool for a bit. Add the eggs, one at a time, to the butter/splenda mixture, mixing well after each addition. Add the vanilla and other extracts. Mix in the flour mixture, blending well. Pour into the baking pan, and bake for about 1 hour or until the top is light to medium brown. For muffins, bake for about 30 minutes.

Makes 16 servings of coffee cake, about 2 grams of carb per serving. For muffins, makes 12 servings, about 3 grams carb per serving.

NOTE: Almond flour can be purchased in some supermarkets, health food stores or online (I prefer almondsonline.com). Or, you can easily make your own - grind or process blanched almonds until they form a fine meal. Be careful not to overdo it, or you'll wind up with almond butter. Four ounces of almonds makes about 1 cup of almond flour.

OPTIONAL: You can add 2 tablespoons of chopped dried, unsweetened cranberries or blueberries. I've found that orange-cranberry and lemon-blueberry are great combinations. Adds less than half a carb per serving.

Maven