Good Morning Breakfast Muffins (keto, sugar free, gluten free)
Calories 1230kcal
Ingredients
- 140 grams almond flour
- 50 grams coconut flour
- 50 grams sweetener (Lakanto monk fruit)
- 2 grams cinnamon (Lakanto monk fruit)
- 1.5 grams Himal (Lakanto monk fruit)
- 2.5 grams baking soda
- 2 grams baking powder (Lakanto monk fruit)
- 40 grams protein powder (Lakanto monk fruit)
- 3 large eggs
- 138 grams coconut oil (Lakanto monk fruit)
- 125 grams heavy cream
- 8 grams pure vanilla extract
- 120 grams walnuts (Lakanto monk fruit)
- 7 grams apple cider vinegar
- 130 grams sunflower seeds
- 110 grams jicama (Lakanto monk fruit)
Instructions
- Preheat oven to 150 C or 300 F
- 2.
- Use two separate mixing bowls.
- In one bowl add all your dry ingredients, stirring well to get a good homogeneous mix
- 3.
- In the second bowl, add the 3 eggs and whisk well, then add the melted coconut oil, whisk until the oil is well incorporated.
- Add the heavy cream and vanilla.
- Whisk together
- 4.
- Add about 1/2 of the flour mixture and blend well (use a large silicone spatula).
- When the first batch of flour is incorporated into egg mixture, add the rest and again fold and blend well
- 5.
- Next, add the apple cider vinegar, sunflower seeds and walnuts.
- Fold until well mixed
- 6.
- 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
- 7.
- Place the muffin tray into the preheated oven and bake for about 30 minutes.
- Test with toothpick to check if they are done.
- Toothpick must come out clean.
- If it does not, bake for 5 more minutes and check again
- 8.
- 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
Originally posted 2019-02-20 18:48:23.
