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Nutrition Facts
Serving Size 1 Muffins 33g Recipe makes 12 Muffins) The following items or measurements are not included below: almond flour
Calories 92
Calories from Fat 83		(90%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 90mg		30%
Sodium 186mg		7%
Potassium 24mg		0%
Total Carbohydrate 0.3g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.1g
Protein 2.2g		4%
how is this calculated?

Low Carb Muffins

Recipe #380189 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Bach
Jul 4, 2009

I used this recipe I found on About.com as the "cake" portion of a low carb strawberry shortcake recipe I use for a dessert. Its pretty good. I'll post the shortcake recipe here shortly.

12 Muffins (change servings and units)

Ingredients

2 cups almond flour (almond meal)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted
4 eggs
1/3 cup water
artificial sweetener (about 1/3 cup usually works well, liquid preferred)

Directions

1
Preheat oven to 350°F.
2
Butter a muffin tin. You can really do it with any size, but I'm basing the recipe on a 12-muffin tin.
3
Mix dry ingredients together well.
4
Add wet ingredients and mix thoroughly (You don't want strings of egg white in there and you don't have to worry about "tunnels" when you are using almond meal).
5
Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.
6
Variations: Add 1 cup fresh or frozen blueberries for blueberry muffins. For apricot muffins, take a teaspoon of sugar-free apricot jam on each muffin and push it in slightly (it will sink more during baking).