I think my desire for sweets just increased ten-fold this past week, cause I don’t think I’ve had such motivation to find delicious baking to eat while being low-carb.
This lovely little project involved another muffin recipe, low-carb & gluten-free.
Cocoa from our Farmer’s Market (direct from the plantation several times a year – so heavenly!), Truvia sweetener equivalent. She knows the good stuff…
Easy to prepare. I had all the ingredients and didn’t need to make substitutions (for the first time). Ease to prepare is pretty high on my list of things to look for. That and making sure it goes with butter. I love me some butter (if you haven’t been able to tell).
As you can see, they were still a little crumbly when applying the butter, but I’ll let you know that the more that they cooled (as in, completely cooled), the easier it was to spread butter. This seems to be consistent with using almond flour, so I think I might just have to accept that if I want butter on my muffin (or scone, or whatever), that it will be crumbly if almond flour is the basis. BUT at least butter tasted like awesome with these. Not like the previous muffins. Yeah, those were definitely a fail in my books. These were much more up my taste alley! And they come in at about 4.5g of carbs per muffin (according to my ingredients), which means more than one can be demolished!
Yay! Pinterest for the win this time!