I’m trying to incorporate some glucomannan (Konjac) powder into my daily food intake for the added fiber. I decided to try a new blueberry muffin recipe today and added a little. These came out amazingly light and fluffy with a very nice texture/crumb.
I will continue adding a bit of this powder to baked goods. I order mine at Netrition on-line. You can use all butter in these if you prefer. These are not suitable for the Induction phase of Atkins. Wait until the grains rung of the OWL ladder. This batter would lend itself to other chopped fruits or berries as well. If you prefer, you can substitute 3/4 more almond flour for the Carbquick (which has some flour in it), but your texture and carb count will be different making that change.
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1 c. almond flour
3/4 c. Carbquick mix (or use Jennifer Eloff’s Gluten-Free Bake Mix for a gluten-free version)
2 T. coconut flour
2 T. oat fiber (omit if you need it gluten-free)
½ tsp. glucomannan (Konjac) powder (optional)
½ c. Splenda, granular (or equivalent sweetener)
1 T. erythritol, granular
2 tsp. baking powder
Pinch of salt
¼ c. butter, melted
¼ c. light olive oil
4 large eggs, beaten
¼ c. water
1 tsp. vanilla
3/4 c. blueberries (I used tiny frozen wild blueberries)
DIRECTIONS: Preheat oven to 350º. Line 12 muffin cups with paper liners (or grease metal muffin pan). Measure the dry ingredients into medium mixing bowl. Stir well. Beat in eggs, vanilla, water and butter/oil. Fold berries in gently, just enough to mix uniformly into batter. Do not overwork batter. Fill 12 muffin cups about 3/4 full and pop into hot oven. Bake for 20 minutes and check. Bake 2-3 more minutes if not done/lightly browned yet. Mine took the full 23 minutes.
NUTRITIONAL INFO: Makes 12 muffins, each contains:
16.08 g fat
9.31 g carbs, 5.61 g fiber, 3.7 g NET CARBS
5.6 g protein
146 mg sodium