I’ll be the first to admit that these aren’t really all that photogenic. To be honest, the picture makes them look a little like sausage patties. They’re insanely good, though. So good, in fact, that I’m embarrassed to admit I ate three of them today. It was within my calories and carb allotment, but yeah, a salad with some grilled chicken might have been a better choice. 0:-)
These muffin tops are seriously delicious. They’re the PERFECT muffin texture and the tops are nice and crisp. It’s delicious. Oh, and did I mention they’re just 2 net carbs apiece? Yup!
Could you make these into muffins? Sure thing. Knock your socks off.
Cinnamon Crunch Muffin Tops
Ingredients:
- 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
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.
Makes 6 muffin tops.
Nutrition (1/6th of recipe): 170 calories, 4 g carbs, 2 g fiber, (2 g net carbs), 16 g fat, 5 g protein
