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<\/a>Keto-Pumpkin Mini-Muffins<\/p><\/div>\n
Nora scarfed down this muffin (actually, she also ate most of the paper trying to eat the crumbs off.) Anders deemed it “too nutty.” I thought it was nice, but very soft. It’s not grainy at all.<\/p>\n
I have had to further adapt some low-carb recipes because they are written for adults. Even on a low-carb diet, adults get far more than 10 carbs per day. One easy fix is to cut the portion size. Tonight I’m making mini-muffins for the first time.<\/p>\n
Low-carb baking also tends to be gluten-free, but the converse is not necessarily true. Lots of gluten-free baking mixes are very high in carbs because they use things like tapioca. So feel free to use these for a gluten-free diet, but remember to check the fat and calories if you are concerned about portion sizes.<\/p>\n
Here’s the recipe I made tonight. I don’t remember where I first found it (maybe on a keto\/MAD diet website), but I have had to tinker with it to get it right.<\/p>\n
Keto-Pumpkin Mini-Muffins (makes 24-25)<\/strong><\/p>\n Keto-Pumpkin Mini-Muffins (recipe analysis from caloriecount.com). Note that net carbs = 0.9 (calculate total carbs minus fiber).<\/p><\/div>\n 3 eggs Beat eggs well with electric mixer. Add butter, pumpkin, yogurt, cinnamon, vanilla. ——————————<\/p>\n When topped with 1\/2 T of Double-cream-cheese (equal parts Primrose Cream Cheese and Double Devonshire Cream), nutrition breakdown: Thursday seems to be the day to refresh some of Nora’s foods, and tonight I am baking. I have had a lot of success with some low-carb recipes so far. They replace regular flour with nut meals to reduce the … Continue reading <\/a>
\n1\/4 c melted butter
\n1\/2 c pumpkin puree
\n1\/4 c Plain Traditional Greek Yogurt
\n1 tsp cinnamon
\n1\/2 tsp pure vanilla extract
\n3\/4 tsp baking powder
\n1\/2 c Hazelnut Flour (or Almond Flour)
\n2.5 T Coconut Flour
\nup to 2 T water<\/p>\n
\nSift together baking powder and nut flours. Let stand for coconut flour to absorb liquids. Add water a bit at a time for appropriate consistency.
\nLadle about 4 teaspoons of batter into each lined mini-muffin tin and bake at 350, ~ 15-20 min.<\/p>\n
\nNet carbs: 1.15 g
\nProtein: 1.45 g
\nFat: 6.75
\nRatio: 2.6:1
\nPerfect with a cup of tea and cream!<\/p>\n","protected":false},"excerpt":{"rendered":"