LOW CARB CINNAMON MUFFINS RECIPES

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LOW-SUGAR CINNAMON BUN MUFFINS RECIPE | FOOD NETWORK ...



Low-Sugar Cinnamon Bun Muffins Recipe | Food Network ... image

Get the same sticky, gooey goodness of a cinnamon bun but with only 16 grams of carbohydrates and 2 grams of sugar per bun. Ideal for anyone tracking their sugar intake.

Provided by Food Network Kitchen

Total Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 12 muffins

Number Of Ingredients 17

1 1/2 cups almond flour
1/3 cup flax seed meal 
2 tablespoons toasted finely shredded coconut
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 1/2 teaspoons ground cinnamon
1/2 cup coconut oil, melted
1/2 cup confectioners' erythritol sweetener (see Cook's Note)
5 large eggs, at room temperature
1/2 cup half-and-half, at room temperature
1 teaspoon pure vanilla extract
1/4 cup walnuts, coarsely chopped
1 tablespoon granulated erythritol sweetener
2 ounces cream cheese, at room temperature
2 tablespoons heavy cream
2 teaspoons confectioners' erythritol sweetener

Steps:

  • For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  • Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.  
  • Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny). 
  • Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.  
  • Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.  
  • For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

Nutrition Facts : Calories 270, FatContent 25 grams, SaturatedFatContent 12 grams, CholesterolContent 90 milligrams, SodiumContent 100 milligrams, CarbohydrateContent 16 grams, FiberContent 3 grams, ProteinContent 7 grams, SugarContent 2 grams

THE BEST KETO BLUEBERRY MUFFINS - DELIGHTFULLY LOW CARB



The Best Keto Blueberry Muffins - Delightfully Low Carb image

These Keto Blueberry Muffins are so fluffy and moist. They make the perfect on-the-go breakfast or snack for anyone watching their carb intake.

Provided by Laura

Categories     Breakfast    Snack

Total Time 23 minutes

Prep Time 5 minutes

Cook Time 18 minutes

Yield 8

Number Of Ingredients 10

1 cup almond flour
1/4 cup Allulose (or Erythritol or Swerve)
1 tablespoon coconut flour
1/2 tablespoon baking powder
1/4 teaspoon xanthan gum (optional)
1/8 teaspoon salt
2 large eggs
1/4 cup unsweetened almond milk
1/4 cup sour cream
1/2 cup fresh blueberries (or frozen)

Steps:

  • Preheat the oven to 350 degrees F (176 degrees C). Add muffin liners to 8 slots in a muffin tin.
  • In a mixing bowl, combine all the dry ingredients. Blend together.
  • Mix in the eggs, almond milk and sour cream. Stir until well combined and no lumps remain. Gently stir in the blueberries.
  • Fill the muffin cups to the top of the liners.
  • Bake for approximately 18 minutes. Muffins are done when golden on top and no longer spongy. Note: if using frozen blueberries, increase cook time to 26-28 minutes.

Nutrition Facts : ServingSize 1 g, Calories 122 kcal, CarbohydrateContent 6 g, ProteinContent 5 g, FatContent 10 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 50 mg, SodiumContent 154 mg, FiberContent 2 g, SugarContent 2 g, UnsaturatedFatContent 2 g

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