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Good Morning Breakfast Muffins (keto, sugar free, gluten free)

Servings: 12


INGREDIENTS

  • Step 1: Dry
  • 140 g (1 1/2 cup) almond flour
  • 50 g (5 tbsp) coconut flour
  • 50 g (1/4 cup) Lakanto monk fruit sweetener
  • 2 g (1 tsp) cinnamon (Saigon)
  • 1.5 g (1/4 tsp) Himalayan salt / sea salt
  • 2.5 g (1/2 tsp) baking soda
  • 2 g (1/2 tsp) baking powder (gluten free, corn free, aluminum free)
  • 40 g (6 tbsp) Iso Lean Protein Powder (I used GNC French Vanilla Cream- if using unflavored add 1 tsp of vanilla extract)
  • Step 2: Wet
  • 3 large eggs
  • 138 g (2/3 cup) coconut oil/ MCT oil ( I use refined melted coconut oil because it has no coconut taste and does not alter the final result).
  • 125 g (1/2 cup) heavy cream
  • 8 g (2 tsp) pure vanilla extract
  • Step 3:
  • 120 g (1 cup) raw walnuts (unsalted and chopped)
  • 7 g (1 tsp) apple cider vinegar
  • 130 g (1 cup) raw sunflower seeds
  • 110 g (1 cup) jicama – peeled then grated

DIRECTIONS

  • 1.   Preheat oven to 150 C or 300 F

  • 2.   Use two separate mixing bowls. In one bowl add all your dry ingredients, stirring well to get a good homogeneous mix

  • 3.   In the second bowl, add the 3 eggs and whisk well, then add the melted coconut oil, whisk until the oil is well incorporated. Add the heavy cream and vanilla. Whisk together

  • 4.   Add about 1/2 of the flour mixture and blend well (use a large silicone spatula). When the first batch of flour is incorporated into egg mixture, add the rest and again fold and blend well

  • 5.   Next, add the apple cider vinegar, sunflower seeds, walnuts and jicama. Fold until well mixed

  • 6.   Using either a silicone muffin tray/liners or a standard muffin tin lined with cupcake paper, using your 1/2 cup scooper, pour 1/2 cup of muffin mixture into each of the muffin containers

  • 7.   Place the muffin tray into the preheated oven and bake for about 30 minutes. Test with toothpick to check if they are done. Toothpick must come out clean. If it does not, bake for 5 more minutes and check again

  • 8.   When done, remove from oven and take muffins out of the muffin tray and place on cooling rack, so they will not overcook and get hard
     
     
     
     
     
     
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHARTS

Macros

FYI

Note: how many muffins you get will depend on how accurately you measure, but most importantly on the volume of each of your large eggs.

Optional Step

If desired you may ice the muffins. See the mascarpone cream frosting, which is in the keto lemon sponge cake recipe, or use whipping cream or your favorite topping, if you are using them as dessert.


Recipe tags: banting breakfast, banting muffins, breakfast muffins, diabetic, diabetic breakfast muffins, diabetic muffins, gluten free, gluten free muffins, grain free, grain free muffins, keto, keto breakfast, keto breakfast muffins, keto muffins, ketogenic, ketogenic breakfast, ketogenic breakfast muffins, ketogenic muffins, LCHF, LCHF breakfast, LCHF muffins, paleo muffins, PSOC, PSOC muffins, sugar free, sugar free muffins
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  • By Angela Wilkes
  • Cuisine: American
  • Category: Breakfast
  • Created: September 25, 2017

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