Makes 12 servings
Sweet, hot, crumbly muffins with butter are delicious with hot tea or coffee on a cold morning. They are even better reheated later for an afternoon snack. Make a big batch and have them on hand for a week of breakfasts or bring them to a family gathering. No one will know these are Keto–I promise!
½ cup finely ground almond flour
¼ cup erythritol sweetener (such as Swerve)
1 teaspoon ground cinnamon
4 large eggs
¼ cup whipping cream
¼ cup unsweetened almond, peanut or cashew butter
2 teaspoons baking powder
2 tablespoons unsalted butter
1 tablespoon coconut oil
1 teaspoon vanilla extract
1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Mix almond flour, sweetener, baking powder, and cinnamon in a medium bowl. In a separate large bowl, stir together all remaining ingredients until fully combined. Add dry mixture to wet mixture and stir until smooth.
3. Fill each muffin tin cup two-thirds full with batter. Bake for 20 minutes, or until a knife or toothpick inserted into the center of a muffin comes out clean. Remove muffins from the tin and let cool before eating. Serve with butter, if desired.
NUTRITIONAL INFORMATION PER 1 SERVING
CALORIES (KCAL): 98 KCAL
CARBS: 1.85 G
SATURATED FAT: 3.66 G
CHOLESTEROL: 71 MG
PROTEIN: 3.4 G
POTASSIUM: 69 MG
SODIUM: 27 MG
IRON: 0.52 MG
This AMAZING Recipe can be found in my Keto For Life Cookbook here