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Low-carb eggnog muffins

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Ingredients for 1 servings:

  • 125 g sweetener (erythritol with stevia)
  • 125 g almond(s), blanched, ground
  • 125 ml eggnog
  • 100 ml vegetable oil
  • 3 eggs
  • 2 tsp cream of tartar baking powder
  • 1 tsp, heaped locust bean gum
  • some vanilla, ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

only 4 g carbohydrates per serving

Beat eggs until frothy, stir in erythritol, add oil and egg liqueur, mix dry ingredients, and stir in. Preheat oven to 160ºC (convection oven). Pour batter into approximately 10 muffin cups and bake for approximately 30 minutes.

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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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