I often bake these for my hubby’s Valentine’s Day treat, but they are really good year-round. This year I think I’ll resurrect these tasty morsels. If you don’t have the Nordicware® blossom pan used for these tasty blooms, you can use a mini-muffin pan. These were so easy to make and so good my husband just couldn’t stop grabbing another and another. I enjoy mine with my with morning coffee. Or sprinkle them with powdered sweetener and serve them with a warm cup of tea. These are suitable once you get to the berries rung of the Atkins Phase 2 OWL carb ladder. They are also OK for most Keto diets.
NOTE: If you are gluten free, use all Jennifer Eloff’s mix, as my Einkorn mix clearly is not gluten-free.
INGREDIENTS:
4 large eggs, beaten
¼ c. Jennifer Eloff’s Gluten-Free Bake Mix
¼ c. my Einkorn Bake Mix (or more Jennifer’s mix for gluten-free)
1 c. frozen (or fresh) strawberries, drained, chopped
2 T. erythritol
2 T. Splenda, granulated
1/4 tsp. vanilla extract
1 T. + 1 tsp. coconut oil
VARIATION: Use chopped raspberries, blackberries or blueberries in place of the strawberries
DIRECTIONS: Preheat oven to 350º. Melt coconut oil in your baking pan and brush 24 slots well with oil.
Beat the eggs in a small mixing bowl. Add the bake mix. You can use any low-carb bake mix you prefer. Add sweeteners, vanilla and chopped berries. Fold all together until smooth. Using a 2 T. measuring cup, spoon batter into mini muffin pan slots. Right is the Nordicware pan I used.
They will be nearly full to the brim. Don’t worry, Mine didn’t overflow in the pans, although they do temporarily rise above the top like a soufflé…..and then fall a bit when done and cooled.
Pop into oven and bake for 16-18 minutes or until risen and firm in the center. Remove, cool a couple minutes and with knife tip, lift them out and serve while warm.
NUTRITIONAL INFO: Makes 24 edible blossoms, each contains:
32.3 cals, 2.4g fat, 1.55g carbs, 0.37g fiber, 1.18g NET CARBS, 1.67g protein, 16 mg sodium
Buttoni's Low-Carb Recipes 