12 Serves
76 Mins
Preheat your oven to 175°C and line a muffin tray with liners.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
102 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
172 mg / 1,250 mgPotassium
163 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
7 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a mixing bowl, whisk together the almond flour and baking powder.
In a separate bowl, cream the butter and sugar substitute using a hand mixer until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, beating until well combined.
Gradually fold the dry ingredients into the wet mixture until a smooth batter forms.
Divide the batter evenly into the muffin liners and bake for 25-30 minutes until a toothpick comes out clean.
21
g36
g53
g
