Many people have asked me for this recipe. I wish I could take credit, but this is another wonderful creation from Jennifer Eloff at Splendid Low-Carbing. Click here for the link.
These are excellent, and I do mean excellent. They are as good as any “regular” muffin I’ve ever had. My 13 year old daughter is very picky and sensitive to things that taste like “diet” food. I can’t keep her, or anyone else in my family, out of these.
In all of Jennifer’s recipes, I use bake mix option #2 from her site. Click here to see the bake mix option number 2.
It may seem complicated or overwhelming at first, but it really isn’t. Netrition is my favorite place to buy the baking supplies you need. I also use Amazon to get 5lb bags of almond flour. I like the Honeyville brand. This is by far the best tasting and most economical almond flour I’ve used.
I thought I’d play around a little with this batch of muffins. They are awesome plain, or even better with a little butter, but I wanted to mix it up some.
I added some of the pralines to one batch.
Click here to see the pralines.
They were other worldly good. Words fail me, and I’m not a great photographer, so you’ll just have to believe me when I tell you these were truly divine.
I added a simple frosting to some with this recipe:
4 ounces softened cream cheese
2 TB softened butter
¼ cup heavy cream
¼ cup Torani sugar free vanilla syrup (available at Wal-Mart)
1 TB powdered erythritol
Mix all ingredients until smooth and creamy.