Versatile Low-Carb Muffins
Once upon a time, I celebrated Thanksgiving like everyone else. Back when I lived in Hawaii, I usually prepared the meal myself and although it would take me two days to prepare and make everything, I enjoyed every minute of the process. Of course we would have the traditional turkey with stuffing and mashed potatoes with a pumpkin pie for dessert. but we also had some Japanese food like sushi for my mother. Eating all that food usually meant putting on a few pounds in one sitting so I would usually go back to my low-carb way of eating the very next day.
After all the yummy food and especially the 2 slices of pumpkin pie I would usually have the night before, it's never easy to start the next day with just eggs. Most likely I'm in the mood for something sweet and decadent. So I whip up these delicious low-carb muffins to satisfy my sinful cravings.
These muffins are so easy to make and versatile too. Feel free to add your favorite ingredients such as nuts or blueberries. They freeze nicely as well for later consumption.
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter melted
- 4 eggs
- 1/3 cup water
- 1/3 cup sweetener
- Preheat the oven to 350F. Butter muffin pan.
- Mix dry ingredients together well.
- Add wet ingredients and mix until thoroughly blended.
- Fill the muffin pan to 2/3 full and bake for about 15 minutes.