Keto Cinnamon Mini Muffins
2.2g
Net Carbs
2.1g
Protein
5.9g
Fat
0.9g
Fiber
71
Calories
Ingredients:
- 1 tablespoon Cinnamon
- 1/4 teaspoon Salt
- 2 tablespoons Sour Cream
- 2/3 cup Almond Flour, Blanched
- 1/3 cup Coconut Flour
- 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
- 3 large Eggs (Whole)
- 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/2 cup Butter, unsalted
- 2 teaspoons Vanilla Extract
Directions:
This naturally keto and low carb recipe is acceptable for all phase except the first two weeks of Induction due to the nuts.
- Heat oven to 350°F. Prepare mini-muffin tin with cooking spray or paper liners.
- Into a medium bowl, sift together almond flour, coconut flour, cinnamon, baking powder, and salt.
- With an electric mixer on medium speed, beat butter and sugar substitute in until fluffy, 3 to 4 minutes. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition. Beat in sour cream, scraping down the sides, until completely incorporated. Fold in almond flour mixture with the electric mixer on low.
- Fill each mini muffin well with a scant 1 tablespoon batter. Bake 20 minutes or until set in middle. Transfer to wire rack for 5 minutes to cool. Turn out muffins on to rack to cool completely.
