Ingredients

  • 1 cup fine almond flour
  • 2 tbsp powdered erythritol, or 1 tbsp sugar or stevia equivalent
  • 1/4 cup milk of choice
  • 1 large egg, including the vegan options listed earlier in the post or 1 flax egg
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • optional mini chocolate chips (or sugar free chocolate chips), crushed walnuts, pinch cinnamon, etc.

Instructions

*I like this recipe best as mini muffins because they have a lighter texture, but you can definitely do regular-sized muffins if you prefer. The recipe will make 4 regular-sized muffins, so feel free to double it!

Preheat oven to 350 F. Grease a mini muffin tin very well. Combine all dry ingredients (stirring well), then stir in wet. Scoop into muffin cups, filling about 2/3 of the way up. Bake 10 minutes on the center rack (or 15 minutes for regular-sized muffins). Remove from the oven and let cool an additional 10 minutes, during which time they will continue to firm up. Carefully go around the sides of each muffin with a knife and pop out.

Yield-14-15 muffins

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Recent Posts:

The best keto bread rolls

Ingredients 5 tbsp ground psyllium husk powder 1¼ cups (5 oz.) almond flour 2 tsp baking powder 1 tsp sea salt 1 cup water 2 tsp cider vinegar 3 egg whites 2 tbsp sesame

Read More »

Magic keto cookies

INGREDIENTS 1/4 c. coconut oil 3 tbsp. butter, softened 3 tbsp. granulated Swerve sweetener 1/2 tsp. kosher salt 4 large egg yolks 1 c. sugar-free dark chocolate chips, such as Lily’s

Read More »
%d bloggers like this: