Entire
recipe has 12.40 net carbs. Six
muffins @ 2.07 net carbs each.
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| Almond Pecan Low Carb Muffins |
These muffins are great with breakfast or as a snack with a little SF jam and a cup of tea. Carb counts for these muffins will depend on the nut flour you use. The muffins pictured here, were baked without paper liners. They were easily removed from the pan after cooling for 15 minutes.
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| Almond Pecan Muffins with SF Blackberry Jam |
1 cup almond flour
3/4 cup pecan flour or other nut flour
1/4 teaspoon salt
3/4 teaspoon baking soda
2 eggs
2 tablespoons avocado or olive oil
1/4 teaspoon salt
3/4 teaspoon baking soda
2 eggs
2 tablespoons avocado or olive oil
2
tablespoons sour cream
1/3 cup Erythritol
1/3 cup Erythritol
15
drops Stevia
1/2 teaspoon vanilla
Preheat your oven to 350 degrees. Grease well or line your muffin tin. Lightly pack nut flours, do not over pack this will make the batter to thick and cause the muffins to be dense. Mix all the dry ingredients in a small bowl. Beat together the eggs, oil, vanilla, erythritol and stevia. Stir the dry ingredients into the wet ingredients. Divide batter between six muffin cups. Bake in the center of the oven for 15 to 20 minutes, or until a toothpick stuck in the center of a muffin comes out clean and tops are a deep golden brown.
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