Zutaten für Almond Flour Cake Muffins
- 170g (1 1/2 cups) unsalted butter
- 150g (1 cup) Splenda or sugar substitute
- 4 large eggs
- 300g (2 1/2 cups) almond flour
- 8g (2 tsp) baking powder
- Lemon Extract
- 1 tsp vanilla extract
- 1 tsp almond extract
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Zubereitung von Almond Flour Cake Muffins
- Preheat oven to 175°C (350°F). Grease a 22-cup muffin tin or line with paper liners.
- Cream together 170g (1 1/2 cups) softened unsalted butter and 150g (1 cup) Splenda or your preferred sugar substitute until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 300g (2 1/2 cups) almond flour and 8g (2 tsp) baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 tsp vanilla extract and 1 tsp almond extract.
- Fill each muffin cup about 2/3 full.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
10g
Fat
646g
Carbs
1g
