Apple Cider Muffins Low Carb
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 98.8
- Total Fat: 8.9 g
- Cholesterol: 26.0 mg
- Sodium: 81.0 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 1.2 g
- Protein: 3.7 g
View full nutritional breakdown of Apple Cider Muffins Low Carb calories by ingredient
Introduction
sort of apple cider donuts made low carb sort of apple cider donuts made low carbNumber of Servings: 24
Ingredients
-
2 cups Almond Flour
1/4 cup Isopure Whey Protein Isolate, Natural Unflavored
2 tsp Baking Powder
24 tsp Sukrin:1 Adjusted for SugarAlcohols
2 large Egg, fresh, whole, raw
1/3 cup water
1 stick Butter, salted - Divided
1.5 tbsp Bragg Apple Cider Vinegar
1 tsp Apple Extract Flavoring
3 tsp Cinnamon, ground - Divided
4 tsp Sukrin Gold (Adjusted for carbs) (by KONEAL1016)
Directions
Preheat oven to 325 degrees
Whisk together dry ingredients in large bowl - Almond Flour, Whey Protein Isolate, Baking Powder, Sukrin:1 (or your choice of erithrytol), 1 tsp of the ground cinnamon. Make sure they are fully combined and no lumps are left.
Melt half the stick of butter in the microwave
Crack eggs into separate bowl and whisk with the water.
Add to dry ingredients and combine fully.
Add melted half stick of butter, apple cider vinegar, and apple flavoring to batter and combine.
Fill into a mini muffin tin -you will have enough for 24 mini muffins, so you may have to cook in batches if your pan only holds 12.
Bake 15-25 minutes depending on your oven. I started with 15 and tested with a toothpick and they weren't quite done.
Once baked, let cool for 10 minutes.
Melt the other half of your stick of butter.
Mix Sukrin Gold (you can use regular sukrin or erythritol if you want but I really wanted a brown sugar flavor) and the other 2 tsp of Cinnamon. Adjust the cinnamon to your own taste.
Dip each muffin in the butter on all sides then roll in the sukrin/cinnamon mixture.
Serving Size: makes 24 mini muffins - 1 muffin per serving
Number of Servings: 24
Recipe submitted by SparkPeople user RANNVEIGS.
Whisk together dry ingredients in large bowl - Almond Flour, Whey Protein Isolate, Baking Powder, Sukrin:1 (or your choice of erithrytol), 1 tsp of the ground cinnamon. Make sure they are fully combined and no lumps are left.
Melt half the stick of butter in the microwave
Crack eggs into separate bowl and whisk with the water.
Add to dry ingredients and combine fully.
Add melted half stick of butter, apple cider vinegar, and apple flavoring to batter and combine.
Fill into a mini muffin tin -you will have enough for 24 mini muffins, so you may have to cook in batches if your pan only holds 12.
Bake 15-25 minutes depending on your oven. I started with 15 and tested with a toothpick and they weren't quite done.
Once baked, let cool for 10 minutes.
Melt the other half of your stick of butter.
Mix Sukrin Gold (you can use regular sukrin or erythritol if you want but I really wanted a brown sugar flavor) and the other 2 tsp of Cinnamon. Adjust the cinnamon to your own taste.
Dip each muffin in the butter on all sides then roll in the sukrin/cinnamon mixture.
Serving Size: makes 24 mini muffins - 1 muffin per serving
Number of Servings: 24
Recipe submitted by SparkPeople user RANNVEIGS.