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1
Preheat oven to 350u00b0F. Place 12 silicone muffin cups on a baking sheet, or line 12 cavities in a muffin pan. Set aside.
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In a medium bowl, whisk all dry ingredients well: almond flour, flax meal, sweeteners, baking powder, salt, glucomannan. Set aside.
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3
In a large mixing bowl, melt coconut oil completely (about 45 seconds in microwave). Using a hand mixer, beat in eggs until well blended. Add peanut butter, almond milk, and vanilla extract. Mix until very smooth on medium speed.
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4
Pour dry ingredients into wet ingredients and mix well. Let stand 5 minutes to thicken.
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5
Scoop 1/4 cup batter into each muffin cup. (The cups will be nearly full.)
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6
Place the sugar free jam in a small bowl, and microwave for 10 seconds to soften a little. Stir to smooth. Drop 1 teaspoon of jam onto the center of each muffin. Use a knife or skewer to swirl the jam around just a bit.
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Bake 25 minutes, or until toothpick inserted in center of muffin comes out clean. Muffins will puff a bit, then settle as they cool. Let cool in cups for about 5 minutes to firm up. Turn out onto cooling rack to continue cooling.
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Store covered on the counter for a day or two, or in the refrigerator for up to a week. Muffins may be frozen, and defrosted on the counter.
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Variation: Omit jam, add some sugar free chocolate chip, or frost with a favorite low carb frosting.
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Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer.): Calories 137, Total Fat 14 g, Saturated Fat 6 g, Sodium 236 mg, Potassium 98 mg, Total Carbohydrate 11 g, Dietary Fiber 8 g, Net Carbs 3 g, Sugars 1 g, Protein 6 g. Macros: 78% fat, 15% protein, 7% carbs.
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February 24, 2017 Roxana Lopez for Aunt Rocky's
