A quick and easy low carb muffin recipe for breakfast.
Preheat oven to 350 degrees
Combine almond flour, baking powder, fine sea salt, cinnamon, erythritol, and stevia in a bowl and stir well.
In a separate larger mixing bowl beat together the eggs, melted butter, vanilla extract, and yoghurt
Mix the dry ingredients with the wet ingredients until well combined.
Evenly measure out the batter into muffin cups with paper liners, you should be able to get approximately six muffins.
Bake for 22-25 minutes, you can use a toothpick to check if the center of the muffin is cooked if you're not sure.
Sweetener - these muffins are not super sweet, if you want them sweeter you can add more erythritol, however you may notice that cooling mouth feel if you add too much more so for me the tradeoff was having them not as sweet in order to avoid that.
Nutrition - 4g net carbs per muffin, calculated based on erythritol sweetener as having zero net carbs, this may vary if you change the sweetener.
Servings - makes six muffins, assuming one muffin per serving as they are very filling even though they are small!
Storage - once cooled keep in an airtight container for a couple of days. You can freeze them.
Substitutions - you can change the sweetener if you prefer to use something different. You cannot substitute the almond flour for coconut, it won't work with the same amounts.
found on www.noshtastic.com