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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

KETO COFFEE CAKE MUFFINS Recipe

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This recipe for KETO COFFEE CAKE MUFFINS is from RENEE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MUFFIN BATTER:

2 c almond flour

1/2 c powdered swerve

3 droppers liquid stevia

1 1/2 tsp baking powder

1/4 tsp salt

Mix together then add:

2 eggs

3 Tbsp softened butter

1 tsp vanilla

1/3 c almond milk

Mix together then prepare cinnamon filling:

1/3 C granulated swerve

2 Tbsp cinnamon

1 Tbsp melted butter
Directions:
Directions:
Line muffin cups with parchment paper liners. put one spoonful of batter in, sprinkle in cinnamon filling, then top with another spoonful of batter and cinnamon filling until cups are 3/4 full.

Bake at 350º for 20-25 mins.
Number Of Servings:
Number Of Servings:
12 muffins
Personal Notes:
Personal Notes:
cals: 171, Fat:15g, carbs: 5g, fiber: 3g, (net carbs 2) protein: 5g

Notes:
- prefer using powdered swerve and liquid stevia so there is no grittiness from granulated sweeteners.

- add the cream cheese frosting after they have cooled.

- You can also make the cinnamon filling without the butter and sprinkle the cinnamon/sweetener mixture on the top.

- make these muffins or mini loaves

- want to make it a little extra?? add some chopped pecans on top

 

 

 

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