Best Ever Low Carb Muffins (was Cinnamon Muffins)

Best Ever Low Carb Muffins (was Cinnamon Muffins)
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 204.2
  • Total Fat: 17.1 g
  • Cholesterol: 107.9 mg
  • Sodium: 232.8 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 7.1 g

View full nutritional breakdown of Best Ever Low Carb Muffins (was Cinnamon Muffins) calories by ingredient
Submitted by:

Introduction

I credit this recipe with saving my diet! And each muffin only contains about 5g of Net Carbs (net carbs is total carbs - fiber.) I credit this recipe with saving my diet! And each muffin only contains about 5g of Net Carbs (net carbs is total carbs - fiber.)
Number of Servings: 12

Ingredients

    Eggs, 7 large
    Apple Cider Vinegar, 1/3 Tbsp
    Coconut Nectar, Raw, Coconut Secret brand, 3 Tbsp
    Virgin Coconut Oil, 6 Tbsp
    Blanched Almond Flour, 140 grams
    * Oat Fiber, 28 grams
    Flax Seed Meal (ground flax), 6 Tbsp
    Bobís Red Mill Coconut Flour, 3 Tbsp
    Celtic Sea Salt, 0.75 tsp
    Baking Soda, 0.75 tsp
    * If you don't have Oat Fiber, just use that much more Almond Flour and the recipe will be excellent!

Tips

This works best if you can weigh the almond flour instead of measuring it... usually I find that Almond Flour measures out quite a bit more than the label grams would indicate, so if you have no scale, use scant cup measures (1/8 less in the cup and 1/8 less in the half cup, if you can eyeball that.)

Here's a decadent Creamy Chocolate Topping for an extra treat:
~4 oz. Wilderness Family Naturals Coconut Cream
~2 scoops of Jay Robb Whey Protein powder, Chocolate flavor
~1 tsp Cinnamon
Blend together ingredients with a whisk, and it's ready! It will to drizzle on fruit or on top of these great muffins when first made, but gets really thick when refrigerated. This is not included in the nutritional information. See separate recipe for that...


Directions

Preheat oven to 300.

In a large mixing bowl, whisk eggs with other wet ingredients. (Whisk in melted Coconut Oil slowly so the cold eggs don't cause it to go solid again.)

In a medium mixing bowl, blend together all dry ingredients with a fork.

Add dry ingredients to wet ingredients, stirring to combine.

Spray or grease 12 standard sized muffin cups (or you can use a 12 cup muffin top pan) and divide batter equally among cups. Bake at 300 for approx. 15-20 minutes. Depending on the actual temp of your oven and whether your do muffins (which take a bit more time) or muffin tops, you may have to watch closely toward the end, adding extra time in 3-5 minutes increments just until a toothpick inserted into middle of a muffin comes out almost completely clean.

Remove from oven and cool briefly, and the muffins should pop right out (I use a butter knife to flip them out.) Cool completely on a rack until room temperature, then store (I store in a gallon-sized baggie.)

Enjoy!

Serving Size:†Makes 12 muffins.

Rate This Recipe

Member Ratings For This Recipe



  • Does this recipe really require 7 eggs? Can you confirm that? - 10/14/13

    Was this review helpful?   yes  No