Almond and Coconut Muffin in a Minute
3.7g
Net Carbs
9.9g
Protein
19.2g
Fat
2.9g
Fiber
231
Calories
Cooking tip: This quick muffin is very lightly sweet. Try adding a small amount of almond or coconut extract to boost their flavors, add more sweetener if you prefer, or try any of the vast ideas for flavorings from savory to fruity to make this muffin your own! Just be sure to keep track of the net carbs for any additions and enjoy.
Ingredients:
- 1 teaspoon Coconut flour, high fiber
- 1/8 teaspoon Salt
- 2 tablespoons Almond Meal Flour
- 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1 tablespoon Sour Cream
- 1 teaspoon Extra Virgin Olive Oil
- 1 large Egg
Directions:
- Place all dry ingredients in a coffee mug. Stir to combine.
- Add the egg, oil, and sour cream. Stir until thoroughly combined.
- Microwave for 1 minute. Use a knife if necessary to help remove the muffin from the cup, slice, butter, eat. For best results, eat immediately.
Note: Almond Meal from whole almonds is preferred for this recipe.
Your MIM can be toasted once it's cooked and topped with cream cheese if you like. Replace the cinnamon with other spices, sugar-free syrup or 1/2 tsp unsweetened cocoa (net carb count will be .2g higher). Change the shape by making it in a bowl.
