Instructions
- Preheat the oven to 350 degrees F /176 degrees C.
- In a bowl whisk together 1½ cups almond flour, 1/3 cup flaxseed meal, 2 tablespoons coconut, 1 teaspoon baking powder, ¼ teaspoon nutmeg, ¼ teaspoon salt and 3 teaspoons cinnamon.1½ cups almond flour, 1/3 cup flaxseed meal, 2 tablespoons coconut, 1 teaspoon baking powder, ¼ teaspoon nutmeg, ¼ teaspoon salt, 3 teaspoons cinnamon
- In a separate bowl, whisk together ½ cup coconut oil and ½ cup confectioners’ erythritol sweetener. Add 5 eggs and whisk all to combine.½ cup coconut oil, ½ cup confectioners’ erythritol sweetener, 5 eggs
- Add ½ cup half-and-half and 1 teaspoon vanilla extract to wet ingredients, then whisk again.½ cup half-and-half, 1 teaspoon vanilla extract
- Combine dry ingredient mix with wet ingredient mix. Whisk until well combined. Batter should be runny.
- Using a scoop, divide the batter into an oiled muffin tray. Sprinkle ¼ cup walnuts and 1 tablespoon granulated erythritol sweetener on top.¼ cup walnuts, 1 tablespoon granulated erythritol sweetener
- Bake for 20 to 25 minutes or until golden brown. Remove muffins from the pan and allow to cool completely before eating.
The following video shows somebody cooking the Keto Cinnamon Mini Muffins with background music playing and that you can access the whole recipe below.
Per serving: 270 calories, 7 g protein, 16 g carbohydrates, 25 g fat
