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Flaxseed-almond muffins

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Ingredients for 1 servings:

  • 80 g flaxseed meal
  • 80 g almonds, ground
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • 1 pinch of salt
  • 50 g butter
  • 3 m.-sized eggs
  • 50 g xylitol (sugar substitute)
  • 20 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

LCHF, low-carb

8 muffins from a muffin tin. Preheat the oven to 160°C (320°F) and line the muffin tin with paper baking cups. Mix the flaxseed, almonds, baking powder, cinnamon, and salt in a bowl. Melt the butter. Beat the eggs with the sugar substitute until frothy, then add the melted butter and cream. Briefly stir in the flaxseed and almond mixture until well blended. Pour the batter evenly into the paper baking cups and bake the muffins in the oven at medium heat for 20-25 minutes. Also great as a low-fat breakfast! Nutritional values ​​per muffin (8 muffins): Carbohydrate: 0.8 g Protein: 6.3 g Fat: 18.4 g Calories: 201

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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