Strawberry Flax Muffins

Strawberry Flax Muffins

These tasty muffins are very similar to the One Minute Muffin many low-carbers are familiar with, but these have a little almond flour as well.  They remind me of a bran muffin, but the strawberries take them to a delightful fruity treat.  They are scrumptious.  They are incredibly moist and light!   These are suitable for Phase 2 Atkins, the nuts and berries level of the carb reintroduction ladder.  They are suitable for other Keto diets as well, as the carbs are so low.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS: 

2 c. flax meal

1 c. almond flour

1 T. oat fiber (omit for gluten-free version, but carb count will go up a bit)

1 tsp. salt

2 tsp. baking powder

½ c. erythritol (or equivalent sweetener to equal ½ c.+ sugar)

3 pkts. stevia (about 3 tsp.) or ½ c. granular Splenda

6 T. melted butter

¼ c. heavy cream

1 tsp. vanilla

6 large eggs, beaten

10 oz. coarsely chopped fresh strawberries

DIRECTIONS:  Preheat oven to 325º.  Melt butter in small saucepan or in microwave.  In a large mixing bowl, measure out all the dry ingredients and stir.  Add the melted butter, cream, vanilla and beaten eggs.  Stir well. Add berries and stir again.  Let batter sit for 3-4 minutes and it will thicken up.  If it seems thicker than muffin batter, thin with a bit of water, but it should be pretty thick.  Grease well or line 15 muffin cups with paper liners.  I use silicone muffin pans with medium-sized muffin slots, so the paper liners come just up to the very tops of the slots.  If you use a muffin pan with larger slots, you will probably only get 12 muffins from this recipe.  With a 1/3 c. measuring cup, scoop about 1/3 cup batter into each prepared slot, scraping the batter out with your finger in necessary.  Cups will be virtually full, as this batter doesn’t rise much during cooking.   Pop into preheated 325º oven and bake for around 35 minutes.  Do not over brown baked goods with flax or it gets dry and bitter in my opinion.  The muffins should spring back when touched in the center.  Cool slightly and enjoy warm.  These should freeze nicely for up to a month.

NUTRITIONAL INFO:   Makes 15 small muffins, each contains:

161 calories

13.7 g  fat

5.93 g  carbs, 3.57 g  fiber, 2.36 g  NET CARBS

5.66 g  protein

239 mg sodium

 

 

 

 

Advertisement