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.
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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
Reblogged this on Vee's Odyssey: A Low Carb Lifestyle and commented:
Here’s an interesting recipe to try out. I’ve never worked with flax before, should prove interesting. 🙂
Clear skies,
Vee
If I don’t have Stevia, would I just use an additional 1/2 cup of erythritol?
Yes, that will work.
Thanks
could I use rhubarb with this recipe?
I don’t see why not. It might take a we bit more sweetener, as rhubarb can be quite tart. 🙂
I love your recipes. You have been nominated for the Very Inspiring Blogger Award. Thank You for inspiring me and many others! http://ultrarunningmom.com/2014/07/29/very-inspiring-blogger-award/
Thank you, Nicole.