KETO MUFFINS
Fantastic recipe, I doubled the recipe for 8 muffins. Orange list.
- 1 cup blanched almond flour
- ½ tablespoon baking powder
- ¼ teaspoon table salt
- 2 tablespoons swerve or xylitol sweetener
- 5 tablespoons heavy whipping cream or fresh cream or canned cream
- 1 large egg, lightly beaten
- 1 teaspoon vanilla essence
Position a rack in the center of the oven and preheat to 180ºC.
Prepare a muffin tin fitted with 4 liners and grease with nonstick cooking spray.
In a bowl, add the dry ingredients and whisk until well-mixed.
Add the cream, egg and vanilla to the dry ingredients and stir together until well-mixed.
The batter should be thick, but should fall off a mixing spoon when lifted up, if it’s too thick, add another tablespoon of heavy cream.
Divide the batter among the 4 muffin liners, filling each all the way to the top, smooth the top with a spatula.
Bake the muffins for about 25 minutes or until the tops are golden and when a toothpick inserted in the center, come out clean or with a few dry crumbs.
Let the muffins cool a bit, before serving.
Devine, enjoy.
Recipe tested and photo: Marisza Olivier
