May 13, 2018

Low Carb Almond Muffin

It doesn't matter what kind of WOE I follow, I'm still that same old same old person who doesn't like to bake complicated recipe lol.


Low Carb Almond Muffin
Rina Laurence
Ingredients:

  • 4 large eggs
  • ¼ cup melted butter
  • 1 Tbsp heavy cream
  • 2 cups almond flour
  • 1 tsp baking powder
  • dash of salt
  • (feel free to use sweetener if you want to)
Method:

  1. Beat the eggs until foamy and pale, add all wet ingredients and stir gently.
  2. Throw in all dry ingredients and stir until well incorporated.
  3. Bake at 160C (320F) for around 15 minutes
Yield: 8 muffins (I use silicone TX muffin tray)

It might come out a little bit dry, so I suggest you to not eat it while it's still hot, just let it cool for hours and it will be soft. I even like it better after 24 hrs.

Got any question? Shoot below! :)


0 replies:

Post a Comment

Have you got any question(s) related to the recipe above? Don't hesitate to shoot it here! [Comments are moderated to keep this blog spam and troll free]