Cinnamon Sugar Donut Muffins
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Cinnamon Sugar Donut Muffins
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This makes a total of 12 Cinnamon Sugar Donut Muffins. Each muffin comes out to be 211.08 Calories, 20.3g Fats, 2.29g Net Carbs, and 4.44g Protein.
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Ingredients
Donut Muffins
- 1 ½ cups almond flour
- ½ cup erythritol powdered
- 2 tablespoons Psyllium Husk Powder
- ½ cup heavy cream
- ⅓ cup salted butter
- 2 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon orange extract
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon liquid stevia
- ⅛ teaspoon ground clove
- ⅛ teaspoon ground ginger
Cinnamon "Sugar" Coating
- ¼ cup butter melted
- ¼ cup erythritol or xylitol
- 1 teaspoon cinnamon
Instructions
- Brown the butter in a saucepan over medium-low heat. Make sure you stir occasionally.
- Powder the erythritol and whole clove twig (if you're using pre-ground clove, skip the twig) in a spice grinder, then mix all dry ingredients together.
- Once butter is browned, cool completely. Add all wet ingredients (including browned butter) to a bowl and mix using an electric mixer.
- Sift 1/2 dry ingredients into the wet ingredients, then mix. Repeat again until the dough is formed. Preheat oven to 350F.
- Divide dough out between 12 silicone cupcake molds. Bake for 20-25 minutes or until edges are browned.
- Melt 1/4 cup butter in saucepan, then combine the cinnamon and sweetener of your choice.
- Dip cooled muffins into butter, then into cinnamon "sugar" mixture. It's recommended you only cover the tops of the muffins.
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