Low carb Donut Cupcakes
- Number of Servings: 12
Ingredients
•1 cup flax meal•1 cup almond meal•1 T baking powder•1/4 t salt•1 and 1/4 t nutmeg•1 t cinnamon•Artificial sweetener - 1 cup equivalent - zero carb (such as liquid) preferred•1/2 cup (I stick) butter, melted•4 eggs, beaten•1/2 cup plus 2 T water•.•Topping:•1/2 cup equivalent powdered artificial sweetener•2 t cinnamon•2 T melted butter
Makes 12 regular-size muffins
1. Preheat oven to 350 degrees F; butter muffin pans.
2. Mix dry ingredients well (exclude those used for topping).
3. Add beaten eggs, melted butter, water, and sweetener to the dry mixture. Mix well.
4. Fill muffin cups a bit more than half way with the mixture.
5. Bake for about 20 minutes, until tops are golden brown. Allow muffins to cool in pan for a few minutes, then remove.
6. Mix the cinnamon and powdered sweetener for the topping in a clean bowl.
7. When the muffins are cool enough to handle, dip the tops in the melted butter you allocated for the topping, followed by the sweetener/cinnamon mixture.
Number of Servings: 12
Recipe submitted by SparkPeople user BALELAE.
1. Preheat oven to 350 degrees F; butter muffin pans.
2. Mix dry ingredients well (exclude those used for topping).
3. Add beaten eggs, melted butter, water, and sweetener to the dry mixture. Mix well.
4. Fill muffin cups a bit more than half way with the mixture.
5. Bake for about 20 minutes, until tops are golden brown. Allow muffins to cool in pan for a few minutes, then remove.
6. Mix the cinnamon and powdered sweetener for the topping in a clean bowl.
7. When the muffins are cool enough to handle, dip the tops in the melted butter you allocated for the topping, followed by the sweetener/cinnamon mixture.
Number of Servings: 12
Recipe submitted by SparkPeople user BALELAE.
Nutritional Info Amount Per Serving
- Calories: 161.2
- Total Fat: 13.6 g
- Cholesterol: 81.1 mg
- Sodium: 218.9 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 3.8 g
- Protein: 6.5 g
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