Good Morning Breakfast Muffins (keto, sugar free, gluten free)

Good Morning Breakfast Muffins (keto, sugar free, gluten free)

Ingredients

• 140 g almond flour
• 50 g coconut flour
• 50 g sweetener ((Lakanto monk fruit))
• 2 g cinnamon ((Lakanto monk fruit))
• 1.5 g Himal ((Lakanto monk fruit))
• 2.5 g baking soda
• 2 g baking powder ((Lakanto monk fruit))
• 40 g protein powder ((Lakanto monk fruit))
• 3 large eggs
• 138 g coconut oil ((Lakanto monk fruit))
• 125 g heavy cream
• 8 g pure vanilla extract
• 120 g walnuts ((Lakanto monk fruit))
• 7 g apple cider vinegar
• 130 g sunflower seeds
• 110 g jicama ((Lakanto monk fruit))

Instructions

1. Preheat oven to 150 C or 300 F
2. 2.
3. Use two separate mixing bowls.
4. In one bowl add all your dry ingredients, stirring well to get a good homogeneous mix
5. 3.
6. In the second bowl, add the 3 eggs and whisk well, then add the melted coconut oil, whisk until the oil is well incorporated.
7. Add the heavy cream and vanilla.
8. Whisk together
9. 4.
10. Add about 1/2 of the flour mixture and blend well (use a large silicone spatula).
11. When the first batch of flour is incorporated into egg mixture, add the rest and again fold and blend well
12. 5.
13. Next, add the apple cider vinegar, sunflower seeds and walnuts.
14. Fold until well mixed
15. 6.
16. Using either a silicone muffin tray/liners or a standard muffin tin lined with cupcake paper, using your 1/2 cup scooper, pour 1/2 cup of muffin mixture into each of the muffin containers
17. 7.
18. Place the muffin tray into the preheated oven and bake for about 30 minutes.
19. Test with toothpick to check if they are done.
20. Toothpick must come out clean.
21. If it does not, bake for 5 more minutes and check again
22. 8.
23. When done, remove from oven and take muffins out of the muffin tray and place on cooling rack, so they will not overcook and get hard