Zutaten für Low Carb Doughnut Muffins
- Flax Seed
- 1 cup almond flour
- 1 teaspoon baking powder
- Baking Soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- Artificial Sweetener
- Butter
- 2 large eggs
- ½ cup unsweetened buttermilk
- Splenda Sugar Substitute
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Zubereitung von Low Carb Doughnut Muffins
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin with butter or cooking spray.
- In a large bowl, whisk together 1 cup almond flour, ½ cup flaxseed meal, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, and ½ cup granulated sweetener (e.g., erythritol, stevia).
- In a separate bowl, whisk together 2 large eggs, ½ cup (1 stick) melted unsalted butter, ½ cup unsweetened buttermilk, and ¼ cup granulated sweetener.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fill each muffin cup about halfway full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, prepare the glaze: Melt the remaining ¼ cup (½ stick) of butter. In a separate small bowl, mix ¼ cup of granulated sweetener with 1 teaspoon ground cinnamon.
- Once the muffins are cool enough to handle, dip the tops into the melted butter, then into the cinnamon-sweetener mixture.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
5g
Fat
37g
Carbs
2g
