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Preparation Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Ingredients
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup heavy cream
1/2 teaspoon ginger
1/2 cup powdered sweetener
1 teaspoon vanilla
1 1/2 cups blanched almond flour
2 big eggs
2 teaspoons baking powder
2 tablespoons psyllium husk powder
5 tablespoons melted butter
for the topping
1/4 cup granulated sweetener
1 teaspoon cinnamon
2 tablespoons melted butter
Instructions
1. Use muffin liner to line a muffin pan then heat the oven up to 350°F.
2. With a medium sized mixing bowl, add in the sweetener, cream butter and vanilla then use an electric mixer to mix.
3. Add in the cream, butter and beat together.
4. Use a separate mixing bowl to whisk all the dry ingredients together except for the topping ingredients.
5. Gently add the dry ingredients mixture into the wet ingredients mixture while stirring with the electric mixer.
6. Scoop even amount of the mixture into the muffin cups then fit into the oven.
7. Bake until the edges turn golden and set for 18-20 minutes.
8. Allow to cool off completely then serve warm with butter and sprinkle of cinnamon sweetener mix and enjoy.
Nutrition Information
Calories: 186 | Fat: 13.5g | Protein: 3.3g | Carbs: 3.5g | Fiber: 0.7g
