Ingredients
Scale
- 1 1/4 cups almond flour
- 2 T grass fed butter, softened
- 2 tsp. coconut oil, melted
- 1/3 cup Swerve sweetener (or any granulated sweetener)
- 1 T baking powder
- Pinch of salt (may omit if using salted butter)
- 3 large egg whites, beaten until fluffy
- 3 tsp. cinnamon
- 1 tsp. vanilla extract
- Mixture of 2 T granulated xylitol + 1 tsp. cinnamon for topping
Nutrition
Nutrition (1/6th of recipe): 170 calories, 4 g carbs, 2 g fiber, (2 g net carbs), 16 g fat, 5 g protein
Directions
- 1. Preheat oven to 400 degrees.
- 2. In a large bowl, combine almond flour, baking powder, salt, Swerve and cinnamon and whisk until the mixture is even.
- 3. Add in butter, coconut oil, vanilla and beaten egg whites. Mix with a wooden spoon or rubber spatula by gently "folding" the liquid into the dry ingredients. Mix gently until smooth.
- 4. Pour about 2T of the batter into the wells of a greased muffin top (or whoopie pie) pan. Flatten the tops with the back of a greased spoon, then top with the cinnamon/xylitol mixture.
- 5. Bake on middle rack for about 15 minutes or until muffin tops are firm and golden brown. Cool and serve.