Delicious muffins made with almond flour and almond butter, sweetened with erythritol. Healthy and low in sugar, perfect for a nutritious snack or breakfast.
Ingredients
- almond flour: 0.666 cup
- granulated erythritol: 0.25 cup
- ground cinnamon: 1 tsp
- no-sugar-added almond butter: 0.25 cup
- butter: 2 Tbsp
- coconut oil: 1 Tbsp
- vanilla extract: 1 tsp
- large eggs: 4 piece
- heavy cream: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350°F.
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Mix together almond flour, erythritol, and cinnamon in a medium mixing bowl.
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In a separate large bowl, beat almond butter, butter, coconut oil, vanilla extract, eggs, and cream together until smooth.
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Add almond flour mixture to almond butter mixture and stir until smooth.
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Put a paper cupcake liner in each well of a 12-cup muffin tin. Fill each paper cup with batter.
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Bake 20 minutes or until a toothpick inserted in the center comes out clean.
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Remove cups from muffin tin and allow to cool before serving.
