These muffins are basically protein and fat, which is great for the keto diet. I have never made them before and just about to start on the first batch. I will update once I try them.
Update: these are delicious. They remind me of macaroons a bit. I would use a tiny bit more Splenda if we weren’t as strict about our diet as we are. For maintenance, I am sure that would be fine. We’ve been having one of these a day for breakfast for the last couple of days and they hold us up until lunch decently enough.
- 2 cups almond flour
- 1+1/2 cup coconut flakes + as much as you like to sprinkle on top
- 2 eggs
- ½ cup cream or better yer ½ cup coconut milk
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- Smallest amount of vanilla extract
- 1 tablespoon vegetable oil
- 7- 9 packets of Splenda
- 2 tablespoon of sparkling water
- Walnuts – optional
As always with mix the drys and the wets(except the sparkling water) separately, then add the drys into the wets, make a smooth mixture. When you have a rather dry dough-like mixture then add the sparkling water and bring the mix to a more runny texture. If you like you can add some crushed walnuts too.
Pour the muffin mixture into cupcake cups. Add as much as you like into the cups, as we do not use normal flour here, the baking powder won’t make the chunky almond flour rise too much.
Before putting in the oven, sprinkle some coconut shavings on the muffins. They will get crunchy on top and add a different texture into the muffins.
Bake at a pre-heated oven at 350F for 10 – 15 minutes. Varrying from oven to oven, check at 10 minutes, poke the muffins with a tooth pick and if it comes out dry you are good to go, if there is still. Some wetness or you want to bake them more to make the tops darker color, bake for another 5 minutes.
These muffins are very fulfilling and they are so good at tea time or any time you want some low carb snack/dessert.
1 serving (1 muffin – based on the dough being spread between 12 muffins)
Fat: 18 g
Carb: 2 g
Prot: 5 g