These come out moist and delicious! I took these on a long business trip. Sometimes I luck out and get a free upgrade to first class and when they serve the food. I don’t have the will power to say no! These muffins were soooo good I wasn’t tempted by the cinnamon buns they were passing out!
They also kept very well by just being in a zip lock bag. I was gone about a week and packed a whole pan. I kept them in my carryon purse and enjoyed one on the flight and then the whole week I was away I had one or 2 a day! And they never disappointed! So moist! I gave one to a co-worker who had no idea they were a low carb dessert/breakfast food. He just said they were delicious!
I got this recipe from Ruled.me and they have a cream cheese frosting they put on theirs. But since I needed these to travel, I skipped the frosting.
Low Carb Spice Cakes
Makes 12 muffins
Each muffin has:
201 calories
18.8 grams of fat
5.4 grams carbs
6.2 grams protein
- 2 cups almond flour
- ¾ cup erythritol
- ½ cup salted butter
- 5 tablespoons water
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon ginger
- ¼ teaspoon ground clove
Preheat your oven to 350°F.
In a mixing bowl, add your ¾ Cup of Erythritol and ½ Cup Salted butter.
Mix until smooth ( You want to use an electric mixer. Doing it by hand was time consuming)
Add 2 eggs and vanilla and mix well
Once its smooth again add in last 2 eggs and mix again until smooth
Add all spices and baking powder to the mix
Add almond flour - mix until its creamy
Add in the water and mix until its light and creamy
Put batter into the lightly greased muffin tins (you don't want them to stick or you can use the paper muffin cups)
Bake 15 minutes or until toothpick comes out clean
