KETO DONUT MUFFINS
One of my favorite easy things to bake are sugar donut muffins which are basically mini muffins that taste like old fashioned cake donuts. So I have been determined to make a good keto version. These are so fluffy and light and taste just as good as the ones with flour.
The batter takes about 15 minutes to make and then the donuts are ready to go in the oven.
INGREDIENTS
1 cup superfine almond flour
1/3 cup erythritol sweetener granular
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
1 tsp vanilla
1/4 cup unsalted butter melted
1/4 cup unsweetened almond milk
CINNAMON SUGAR COATING
2 tbsp erythritol sweetener granular
1/4 tsp ground cinnamon
INSTRUCTIONS
Preheat oven to 350°F. Line muffin pan with mini muffin liners. In a small bowl, combine cinnamon sugar coating ingredients and whisk to evenly mix. Set aside.
In a large bowl, whisk together almond flour, sweetener, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together eggs, vanilla, butter and milk.
Add liquid mixture to the dry batter and whisk until smooth.
Add about 1 tbsp batter to each muffin mold (filling them about 2/3 full). You do not want to overfill because it will cause the tops of the muffin to spread out and flatten. Bake for about 15 minutes or until edges of the muffins turn a dark brown and center is fully cooked.
Remove muffins from pan. While muffins are still hot, dip tops in cinnamon sugar coating. This must be done while the muffins are hot, otherwise the coating will not stick. Place muffins on a cooling rack to cool. Store uneaten muffins in an airtight container.
The batter takes about 15 minutes to make and then the donuts are ready to go in the oven.
INGREDIENTS
1 cup superfine almond flour
1/3 cup erythritol sweetener granular
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
1 tsp vanilla
1/4 cup unsalted butter melted
1/4 cup unsweetened almond milk
CINNAMON SUGAR COATING
2 tbsp erythritol sweetener granular
1/4 tsp ground cinnamon
INSTRUCTIONS
Preheat oven to 350°F. Line muffin pan with mini muffin liners. In a small bowl, combine cinnamon sugar coating ingredients and whisk to evenly mix. Set aside.
In a large bowl, whisk together almond flour, sweetener, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together eggs, vanilla, butter and milk.
Add liquid mixture to the dry batter and whisk until smooth.
Add about 1 tbsp batter to each muffin mold (filling them about 2/3 full). You do not want to overfill because it will cause the tops of the muffin to spread out and flatten. Bake for about 15 minutes or until edges of the muffins turn a dark brown and center is fully cooked.
Remove muffins from pan. While muffins are still hot, dip tops in cinnamon sugar coating. This must be done while the muffins are hot, otherwise the coating will not stick. Place muffins on a cooling rack to cool. Store uneaten muffins in an airtight container.
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