Ingredients for The Best Low Carb Muffin In A Cup
- Ground Flax Seeds
- 1/4 cup almond flour
- Cinnamon
- Cocoa Powder
- 1/4 teaspoon baking powder
- 1 tablespoon Splenda sugar substitute
- 1/4 cup chopped almonds
- 1 tablespoon coconut oil
- 1 large egg
- Cooking spray (for greasing mug)
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- Pat of butter (optional)
- Dollop of cream cheese (optional)
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How to Make The Best Low Carb Muffin In A Cup
- Lightly grease a large mug (12-16 oz) with cooking spray or add 1 tablespoon of coconut oil and microwave for 15 seconds to melt.
- Add 1/4 cup almond flour, 2 tablespoons coconut flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon sweetener (erythritol or your preferred low-carb sweetener), and 1/4 cup chopped nuts (almonds, pecans, or walnuts) to the mug. Stir with a fork until well combined.
- Crack one large egg into the mug and stir vigorously until the batter is smooth and fully incorporated.
- Microwave on high for 1-1.5 minutes, or until the muffin is cooked through and springs back slightly when touched. Cooking time may vary depending on your microwave.
- Carefully remove the mug from the microwave (it will be hot!). Let cool slightly before inverting the muffin onto a plate. Serve warm with a pat of butter or a dollop of cream cheese for an extra treat!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
12g
Fat
47g
Carbs
5g
