Bake for around 15 minutes, then cool for at least 30 minutes on the counter. How to make keto cinnamon muffins. Filed Under: Breakfast Recipes Last updated on July 19, 2020, The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. Learn how your comment data is processed. Add the almond flour, baking powder, erythritol, and cinnamon, and mix until just combined. I love how supportive and encouraging this group of believers is. But please, use the orange zest! You can also subscribe without commenting. I have a few key ingredients that ensure that this mock cornbread recipe is tender and full of flavor. Most of our recipes are low-carb (or keto) and gluten-free, but some are not. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. The air will make your muffins light! Try using other nut flours (like hazelnuts or pecans) for a different flavor. This will partially replace the gluten and will make fluffier, less crumbly muffins. One way to offset this is by substituting stevia for half of the erythritol. May I use sour cream in place of yoghurt as that’s what I have on hand? I typically publish a new recipe once or twice per week. Pour into muffin pans (use silicone muffin pans or grease the metal muffin pans). Her lifework aims to encourage people to be whole in spirit, mind, and body. We really enjoy these and they are so easy to make. In the meantime, make the frosting; beat the mascarpone cheese, erythritol, vanilla, and butter until smooth. Mix in the almond flour, whisking until the batter is smooth and free of lumps. If you want to substitute almond flour with coconut flour, you will need to reduce the amount to just about a third. This site uses Akismet to reduce spam. Also, check out our Amazon Store for our recommendations. Instead of sugar or honey, stevia is used to sweeten these muffins. Well, traditional cornbread muffins are loaded with carbs and therefore can not be had on a keto diet without being kicked out of ketosis. Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses. Or, keep it simple and dust with a little cinnamon on powdered low-carb sweetener. Gently fold through the dry ingredients until just combined. Hilda Solares holds a BA in Theology from the Latin University of Theology. These muffins also make the perfect base for keto cupcakes so feel free to add any sugar-free frosting, buttercream or chocolate ganache on top. Thankfully, by swapping almond meal/ flour for cornmeal you can fool your taste buds even if it uses zero corn or cornmeal. Bake until the top is golden and a toothpick inserted in center comes out clean, 20-25 minutes. I also have a coconut flour cornbread muffin recipe if you need it to be nut-free. Bake for around 15 minutes, then cool for at least 30 minutes on the counter. Home » Keto & Low Carb Recipes » Keto Low Carb Muffins, Published April 5, 2019 by Sheena Strain, last updated October 18, 2019. Orange zest: Don’t skip it! With 4 grams net carbs and 6 grams of protein per muffin, they make a wonderful breakfast choice. Although these muffins do not use refined flours they manage to taste so close to the real deal, with even the texture being spot on. I usually try to choose steak and eggs, egg muffins, or sausage breakfast casserole for my breakfast. Even better on day two. Over-baked muffins are dry and brittle, and there’s nothing good about that. See the discussion below. Light whisking helps create bubbles in the batter for fluffier muffins. Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). But you can certainly also have them alone or as a quick and easy breakfast. I think the orange zest also provides a bit of extra acid to help activate the baking soda and make the muffins fluffier. We are using granulated Erythritol which is about 70% as sweet as sugar. Servings - makes six muffins, assuming one muffin per serving as they are very filling even though they are small!Â. Quick and easy to make and with a hint of cinnamon, these little muffins are very filling as they are made with almond flour. Before you start measuring out the ingredients for your almond flour muffins preheat your oven to 350F or 175c.. Next, measure out the almond flour, baking power, salt, low carb granulated sweetener, and cinnamon into … So if you have foil liners, I recommend that you use them. To do that, substitute the 2 1/2 cups (250 g/ 8.8 oz) almond flour with 2/3 cup (80 g/ 2.8 oz) coconut flour, plus add 2 more large eggs. Coconut flour and almond flour have very different properties and are not typically interchangeable on a one to one ratio. Subscribe! Baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. If you use paper cups, make sure to grease them as they may stick. However , I’d like to know if I can skip the butter ? Mix in the dry ingredients. If you can't eat nuts, the easiest way to substitute almond four is to use an equivalent amount of ground sunflower seeds. It’s so easy! Enjoy them in the morning with coffee or tea. Since this recipe is made with almond flour and it’s what you prefer to use, I recommend you visit our keto almond flour recipes for more delicious options. Although you can certainly make them without the cornbread extract, this brand does a fantastic job of mimicking the flavor. Spoon the batter into the muffin liners, up to ¾ fullness. By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. Please leave a comment on the blog or share a photo on Instagram. It is one that I bake in a cast-iron skillet that produces a great golden crust. For one I personally recommend the use of almond meal whenever possible because it makes for a more coarse texture and mimics cornmeal better. We've made the recipe as written, using monkfruit sweetener. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes. Leftovers should keep well in the fridge, in an airtight container, for up to 5 days. Bake for 20 to 25 minutes or until lightly brown on the top. Then put your paper muffin liners into the muffin pan and evenly divide the mixture between them, I got six muffins from this amount of batter. Try using other nut flours (like hazelnuts or pecans) for a different flavor. Almond flour (blanched ground almonds, almond meal), Vanilla extract, sugar-free, alcohol-based, Recipes for Intermittent Fasting (OMAD & TMAD). So it really does make a difference. Wonderfully light and fluffy almond flour muffins are keto and gluten-free. If you’re looking for a gluten-free, grain-free, cornmeal free, low carb cornbread muffin, then you’ve come to the right place. You might be surprised by how many great keto options are at your disposal. Nutrition info is approximate and may contain errors, so you should independently verify it. Moist and delicious. This website uses cookies to improve your experience while you navigate through the website. Store in a sealed container at room temperature up to three days, or in the fridge up to a week. The great news is that these almond flour keto cornbread muffins deliver all the flavor of cornmeal without the use of any corn or corn by-products.