Olivia likes this low carb muffin recipe so much she has made it several times. It comes from a site called www.ketochristiancooking.com. I have not tried them but she and her husband have raved about how good they are. She mentioned to me that it is key to use low carb cranberry sauce when you make them. If you struggle with coming up with something healthy and delicious for breakfast day in and day out, this is a super alternative to the humdrum usual breakfast fare. Enjoy them!
-Nanette
Ingredients
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber (see note below)
1/2 cup cranberry sauce
2 eggs
1/3 cup sour cream
1/3 cup heavy cream
1/4 cup Brown Swerve
1/3 cup Swerve Confectioners
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon orange zest
2 teaspoons vanilla extract
1/2 cup walnuts, chopped
Pinch of salt
Preparation
Preheat oven to 350F.
Add the flour, baking powder, oat fiber, cinnamon, nutmeg and salt to a bowl and whisk together, then set aside.
In a separate bowl, add all of the wet ingredients, swerve and swerve brown, then mix using a hand mixer or whisk.
Add the dry ingredients into the wet and mix just until combined.
Fold in the chopped walnuts.
Add large drops of the cranberry sauce.
Gently stir into the batter using a fork in a swirling motion.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.
Allow to cool, but these are best when served warm!
In the list of ingredients you say to see the note about oat fiber below but I don't see any note. What do we need to know about oat fiber??
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